THE 2017 JAMES BEARD AWARD NOMINEES & WINNERS – ICC Graduates

Update as of May 2, 2017: 

After last night’s James Beard Awards Gala, we learned that some notable ICC alumni walked away from the 2017 ceremony as winners. Congratulations to the following individuals and establishments for their achievements!

Ghaya Oliveria, Daniel NYC – Outstanding Pastry Chef 2017

Upon graduating from the Culinary Academy, Ghaya earned her degree in Restaurant Management from the French Culinary Institute. Ghaya joined Café Boulud in New York in 2001. As a pastry commis, under Executive Pastry Chef Remy Funfrock, Ghaya learned the importance of precision and refined her technique. At Café Boulud, Ghaya was promoted on several occasions, first to Pastry Cook, then to Pastry Sous Chef. She continued to learn from Chef Funfrock, as well as Daniel Boulud’s Corporate Pastry Chef Eric Bertoia. She credits the former with teaching her to cook fruit with delicacy, care, and respect for their natural flavors.

When Chef Daniel Boulud opened Bar Boulud in 2007, he called upon Ghaya to become Executive Pastry Chef.She became responsible for menu development and sourcing ingredients, citing the local farmers’ markets as inspiration. When neighboring Boulud Sud opened in May 2011, Ghaya’s sheer talent and ambition led Boulud to make her the Executive Pastry Chef there, too. At Boulud Sud she debuted her Grapefruit Givré – a whimsical dessert composed of a frozen grapefruit filled with grapefruit sorbet, fresh grapefruit jam, sesame crumble, sesame foam and rose water loukoum, topped with halva ‘hair’– which has received countless press accolades and praises from diners.

In July 2013, Boulud named Ghaya Executive Pastry at his flagship DANIEL. She brings traditional French pastry training, a refined palate, and unexpected flavor combinations, juxtaposed with a sense of playfulness; but above all, she brings an unwavering desire to delight! Her professional approach and talent were recognized by the James Beard Foundation with a 2012 nomination for “Outstanding Pastry Chef” and again in 2015, 2016. “Working for Daniel means always reaching for the best,” she says. “It’s knowing how to be classic and modern at the same time.”


Greg Vernick, Vernick Food & Drink – Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) 2017

Greg Vernick was born into a family who knew a lot about genuine quality food. His mother ran the Haddonfield Diet Shop in New Jersey, and his grandfather ran their family Philadelphia’s butcher shop Friedman’s Market. A graduate of Boston University, he went straight into CIA’s Culinary Program and soon after, the French Culinary Institute’s Sous-Vide Intensive and Pastry Techniques program.

Vernick moved to New York City to work on the line for the opening of Jean-Georges Vongericten’s Perry Street, under Chef Gregory Brainin. Vernick rose through the ranks and served as sous chef at Jean Georges, Nougatine, and Spice Market and became their corporate chef trainer for restaurants in Qatar, Tokyo, Vancouver, Boston, and Park City, Utah. After five years in the Vongerichten empire, Vernick took his final post away from home as chef de cuisine of New York’s Tocqueville.

In 2012, Vernick returned to Philadelphia and he and his wife, Julie, opened the doors to their first restaurants, Vernick Food & Drink, and soon after he received a James Beard Nomination. He would then be nominated for the award, 2 more times in 2015 & 2016.


Blue Hill at Stone Barns, Pocantico Hills, NY – Outstanding Service 2017

Dan Barber is the Executive Chef and co-owner of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in The New York Times, along with many other publications. Chef Dan Barber has received multiple James Beard awards including Best Chef: New York City (2006), the Country’s Outstanding Chef (2009), and Writing and Literature for his book The Third Plate: Field Notes on the Future of Food (2015). His two restaurants have received the James Beard Award for Outstanding Restaurant in the U.S. for Blue Hill New York (2013) and Blue Hill at Stone Barns (2015). In 2009, he was named one of TIME Magazine’s “100 Most Influential People.”


The James Beard Foundation has released their final nominations for 2017. Included among the group of the hospitality industry’s finest, are several ICC alumni — and even our California Dean, David Kinch. We congratulate you all for receiving this deserved recognition for your achievements this year.

The final winners will be announced during The 2017 James Beard Awards Gala, hosted by Jesse Tyler Ferguson of ABC’s award-winning Modern Family. The ceremony will take place on Monday, May 1, at the Lyric Opera of Chicago and the 2017 Media Awards (formerly known as the Book, Broadcast & Journalism Awards) will be hosted by JBF Award winner Andrew Zimmern and held on Tuesday, April 25, at Pier Sixty at Chelsea Piers in New York City.


Nominees
Outstanding Pastry Chef: Ghaya Oliveira [Daniel, NYC]
Restaurant Management, Class of 2004 
ghaya-oliveira-1

Outstanding Restaurant : Momofuku Noodle Bar [David Chang, NYC]
Classic Culinary Arts, Class of 2001
davidchang-1

Outstanding Service: Blue Hill at Stone Barns [Dan Barber, Pocantico Hills, NY] 
Classic Culinary Arts, Class of 1994 

danb_portrait_012-1-544x382


Outstanding Service: Zahav [Steven Cook, Philadelphia, PA]

Classic Culinary Arts, Class of 2000

Steven Cook, co-founder, CookNSolo Restaurants


Rising Star Chef of the Year: Matt Rudofker [Momofuku Ssäm Bar, NYC]

Classic Culinary Arts, Class of 2000

v1

Best Chef Mid-Atlantic (D.C., DE, MD, NJ, PA, VA): Greg Vernick [Vernick Food & Drink, Philadelphia]

Pastry Techniques, Class of 2011 

greg_vernick


Outstanding Chef: David Kinch [Manresa, Los Gatos, CA] 

Dean at the International Culinary Center 

CHRISTMAS19_kinch_ph1

The 2017 James Beard Foundation Book Awards
Cooking from a Professional Point of View: Jason Licker for Lickerland: Asian Accented Desserts 
(Sirivatana Interprint Public Company Limited)
licker-action-shot
 

CLICK HERE to see the full list of 2017 nominees. 

James Beard Foundation Award Semifinalist: Maggie Huff

Maggie Huff’s desserts offer FT33 guests a taste of something subtly sweet, reflecting a hyper-seasonality that has been the benchmark of Chef Matt McCallister’s critically acclaimed restaurant in the Dallas Design District. She considers herself fortunate to be able to get her hands on superior products such as local honey from Texas Honey Bee Guild, Caprino Royale fresh goat cheese, and produce from the same farmers sourced by the savory side of the restaurant. To that point, she isn’t afraid to employ savory elements—herbs, spices, and vegetables, as well as forms of acid, fat, and salt—to enhance the sweet flavors on the plate.

Prior to FT33, Huff had the media swooning over her sophisticated desserts at Pyramid at the Fairmont Dallas. She originally met and worked with McCallister in the highly lauded kitchen of Stephan Pyles Restaurant. The Dallas native also had a stint in New York City, first attaining her culinary degree from the French Culinary Institute, then working the back of the house in several restaurants, doing both savory and pastry. Her love of food goes back even further: Huff has been baking since she was a kid, cultivating a curiosity in the kitchen while learning from her mother the importance of measuring ingredients.

Nomination: Outstanding Pastry Chef (FT33)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.

James Beard Foundation Award Semifinalist: Steven Cook

After graduating the Wharton School of Business at the University of Pennsylvania, Chef Steven Cook completed the Professional Culinary Arts program at the French Culinary Institute in 2000. His education and drive combined make him one of the heavyweights in the Philadelphia scene of restaurateurs and culinary entrepreneurs.

In 2005, as chef-owner of Marigold Kitchen, Cook met his business partner Michael Solomonov. Together, they opened Zahav in 2008. The restaurant earned “4 bells” in its first year from Philadelphia Inquirer critic Craig La Ban. At Zahav, Cook and Solomonov served Israeli cuisine of salatim and mezze, and their collaboration also merged with the restaurant movement for small plates.

In 2012, Food & Wine recognized the pair as ‘Empire Builders’ for their restaurant group, CookNSolo. The empire now spans various cuisines and cites, and their first book Zahav: A World of Israel Cooking earned the James Beard Award for “Best International Cookbook” in 2016. In partnership with Broad Street Ministries, Cook also helped develop soon-to-launch, nonprofit Rooster Soup Company.

Nomination: Outstanding Service (Zahav)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here. 

James Beard Foundation Award Semifinalist: Josh Skenes

Becoming a chef has always been something Josh Skenes wanted to pursue. He remembers making mud pies as a child and growing his own herbs in his gardens to add to his omelettes. Right after his high school graduation, he moved to Boston with the expectation of going to Art school. However, Skenes rerouted his life and moved to NYC instead to attend the International Culinary Center to pursue his passion for cooking and food.

While a student at the International Culinary Center, he worked full-time under the famed Chef Jean Georges in Jean-Georges Vongerichten. After graduating culinary school in 2001, he moved back to Boston and cooked under Anthony Ambrosia at Ambroia.

In 2003, he moved to San Francisco where he became the executive chef of Chez and help the restaurant received a star rating of 3.5 /4 by the San Francisco Chronicle. Skenes caught the attention of Chef Michael Mina and was asked to help open Stonehill Tavern at the St. Regis Resort in Monarch Beach in 2005. There, Skenes was awarded more stars for his innovative spin to modern America cooking. He returned to San Francisco, where he served as a consultant to various restaurants and help them develop their recipe, menu, and overall concept.

While he was helping others develop their concept, he started to cultivate his  own concept for Saison – which he opened first as pop up and then opened it as a full restaurant. Skenes has received many awards and accolades for his talents and restaurants. This year makes the third consecutive year that Skenes has earned a 3 Michelin star rating for his venue.

NominationOutstanding Service (Saison) 

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.

James Beard Foundation Award Semifinalist: David Kinch

A recipient of the Best Chefs in America award for the Pacific region from the James Beard Foundation and awarded two Michelin stars for five consecutive years, David Kinch is creating a legacy in the advancement of California cuisine in the 21st century. At Manresa, his restaurant in Los Gatos, California, where he is executive chef and proprietor, his philosophy is fostered by the “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied in France, Spain, Germany, Japan, and the United States.

In 2006, he formed an exclusive partnership with Cynthia Sandberg of Love Apple Farm in the Santa Cruz Mountains, which supplies Manresa with year-round provisions and vegetables grown using biodynamic practices. By producing sustainable vegetables, he is creating a closed circle among guests, the garden and his highly personal cuisine. Today, David Kinch is a Dean at the California campus of the International Culinary Center.

Nomination: Outstanding Restaurant (Manresa)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here. 

James Beard Foundation Award Semifinalist: Ghaya Oliveira

Upon graduating from the Culinary Academy, Ghaya earned her degree in Restaurant Management from the French Culinary Institute. Ghaya joined Café Boulud in New York in 2001. As a pastry commis, under Executive Pastry Chef Remy Funfrock, Ghaya learned the importance of precision and refined her technique. At Café Boulud, Ghaya was promoted on several occasions, first to Pastry Cook, then to Pastry Sous Chef. She continued to learn from Chef Funfrock, as well as Daniel Boulud’s Corporate Pastry Chef Eric Bertoia. She credits the former with teaching her to cook fruit with delicacy, care and respect for their natural flavors.

When Chef Daniel Boulud opened Bar Boulud in 2007, he called upon Ghaya to become Executive Pastry Chef.She became responsible for menu development and sourcing ingredients, citing the local farmers’ markets as inspiration. When neighboring Boulud Sud opened in May 2011, Ghaya’s sheer talent and ambition led Boulud to make her the Executive Pastry Chef there, too. At Boulud Sud she debuted her Grapefruit Givré – a whimsical dessert composed of a frozen grapefruit filled with grapefruit sorbet, fresh grapefruit jam, sesame crumble, sesame foam and rose water loukoum, topped with halva ‘hair’– which has received countless press accolades and praises from diners.

In July 2013, Boulud named Ghaya Executive Pastry at his flagship DANIEL. She brings traditional French pastry training, a refined palate, and unexpected flavor combinations, juxtaposed with a sense of playfulness; but above all, she brings an unwavering desire to delight! Her professional approach and talent were recognized by the James Beard Foundation with a 2012 nomination for “Outstanding Pastry Chef” and again in 2015, 2016. “Working for Daniel means always reaching for the best,” she says. “It’s knowing how to be classic and modern at the same time.”

Nomination: Outstanding Pastry Chef (Daniel)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here. 

James Beard Foundation Award Semifinalist: Andrew Zimmerman

After graduating first in his class from the French Culinary Institute, Zimmerman went on to work in various kitchens before landing a position at 2Senza in Red Bank, New Jersey. Working for three years under his mentor, Chef Renato Sommelia, the rising star chef packed his bags for the Midwest upon accepting a position along Chef Sandro Gamba at Park Hyatt Chicago. In 2004, Zimmerman met restaurateur Terry Alexander, who hired him as Executive Chef at MOD, and after his stint at MOD, the duo opened the widely-acclaimed del Toro. Zimmerman later returned to the Park Hyatt as the chef de cuisine at NoMI, under Chef Christophe David. In 2008, he was introduced to Emmanuel Nony, and the next year, Nony offered Zimmerman the executive chef position at Sepia. At this West Loop restaurant, this rock star chef integrates modern American and traditional European influences into dishes that blend complex textures and flavors with and clean, elegant presentations—sort of like a tight riff on a classic melody.

Nomination: Outstanding Wine Program (Sepia)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.  

James Beard Foundation Award Semifinalist: William Wright

Executive Chef William Wright has embraced the art of regionalism and simplicity into his cuisine. He honed his culinary skills at Michelin-starred restaurants in Sicily, where he served under legendary Italian Chef Pino Cuttaia at Ristorante at La Madia, and in New York City at Telepan and A Voce. After moving to Houston, he served as sous chef at Philippe Restaurant and then Table on Post Oak. His menu introduces Houstonians to delicious but unfamiliar flavors and modern trends in Greek cuisine while retaining the simple, healthy, fresh style at the heart of Greek cooking. His menu introduces Houstonians to delicious but unfamiliar flavors and modern trends in Greek cuisine while retaining the simple, healthy, fresh style at the heart of Greek cooking.

Nomination: Rising Star Chef of the Year

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here. 

James Beard Foundation Award Semifinalist: Alex Roberts

At the age of 15, Alex Roberts was working as a dish washer at Caspers, a restaurant in southern Minneapolis. When a cook didn’t show up to work one night, the Chef asked Roberts to work in the kitchen. From that day forward, the chef told the owner, “He’s with us now. Get a new dishwasher.” and thus began his cooking career!

Now the chef/owner of Restaurant Alma for the last 17 years, Chef Alex Roberts continuously elevates his cuisine and venue. Converting an adjacent coffeehouse into a casual, all-day cafe and adding a six-room hotel upstairs, the culinary entrepreneur certainly earns the title of ‘Outstanding Chef’ — regardless of who wins the award.

Nomination: Outstanding Chef (Restaurant Alma) 

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.

James Beard Foundation Award Semifinalist: David Chang

David Chang has always possessed a passion for noodles. However it wasn’t until he discovered Alan Yau’s Wagamana while studying abroad in London that he contemplated cooking as a career. After graduating from Trinity College with a degree in Religious Studies, he briefly held a financial job, before quickly realizing he did not belong behind a desk. So, he decided to pursue his real passion and enrolled in the International Culinary Center’s Classic Culinary Arts program. His time at the International Culinary Center led him into the kitchen of Jean-George Vongerichten’s Mercer Kitchen, and Tom Colicchio’s Craft Restaurant. After his time at Craft, David traveled to Japan where he studied the art of soba making, refining this knowledge into creating his own dishes at Noodle Bar. In 2004, David Chang opened Noodle Bar, his first Momofuku restaurant in New York City. Today, there are four Momofuku restaurants in Manhattan, including Ssäm Bar, Ko, and Má Pêche, and a bakery, Milk Bar, with two locations.

Nomination: Outstanding Restaurant  (Momofuku Noodle Bar)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.