Chef Tory Miller Cooking

ICC In The News: Highlights from June 2018

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have aggregated some of our favorites from June 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Jacques Pepin and Anthony BourdainKQED | JACQUES PÉPIN SHARES MEMORIES OF ANTHONY BOURDAIN

Longtime friend of the late Anthony Bourdain and Dean of Special Programs at ICC, Jacques Pépin, shares memories of Bourdain and the importance of his work in the food industry. Read Pépin’s interview here.

In Other News:

  • Chef and restaurateur Judy Joo joined the Today show for the make-ahead Monday series, to cook up her deliciously crispy, juicy Korean fried chicken, that then turns into burgers and kimchi fried rice. Read about how to make it here.
  • Alumna Christine Byrne, shares that her impulsive decision to go to culinary school was in part inspired by the late Anthony Bourdain’s Kitchen Confidential, and thus she moved to NYC and spent 10 months at then FCI learning to cook. Read her full story here.
  • The Ottomani, a chic Middle Eastern restaurant in Singapore, created a series of visiting guest chefs called The Nomad Series. ICC alumni and James Beard nominated author Chef Jason Licker kicked off the series with his take on exotic Middle Eastern flavors. Read about it here.

 

EATER | THE WORLD’S 50 BEST RESTAURANTS 2018

Congratulations to ICC Alumni Chef Dan Barber, chef/owner of Blue Hill at Stone Barns, and Chef Joshua Skenes, chef/owner of Saison, on making the 2018 World’s 50 Best Restaurants list at numbers 12 & 46 respectively.

In Other News:

  • Aaron Sanchez hosted a fundraising event at Redbird on June 5, featuring names like Ben Ford, Nancy Silverton, Jonathan Waxman and more. The event helped to benefit a scholarship for the Latino community looking to attend The International Culinary Center. Read more.
  • Anticipation for FCI grad John Wipfli’s latest project, a 33 ft long BBQ trailer with Apple Seedhouse + Brewery is taking Minneapolis by storm! Read about what he is cooking up in his smoker here.
THE DISH | THE ICONIC CHEF TORY MILLER

Read about ICC alumni and Chef, Tory Miller,  and how he got his start in the culinary world and took it by storm.

In Other News:

  • Eric Suh, FCI graduate, talks about the bittersweet move of the New Star Fish Market (a family owned business) from the Essex Street Market to the new food hall location which will expand to include a kitchen space with small menu of daily seafood offerings.
  • Chef Shorne Benjamin, FCI Grad, was one of two Caribbean born chefs handpicked to cook at this year’s Citi Taste of Tennis DC event. Chef Shorne infuses a contemporary approach of Caribbean cuisine to create what he calls New Age Caribbean. Read about him here.
  • ICC and Pace University Alumni James Park shares his experience in the 2017 ICC Cookie Games Competition and his original recipe for the Honey Butter Chip Shortbread Cookies, inspired by the addictive Korean snack, Honey Butter Chips.
EATER | EATER YOUNG GUNS 2018

Congratulations to ICC Alumni Gerald Addison, co-Executive Chef of Maydan & Compass Rose in DC and Zoe Kanan, head baker for the Freehand Hotels’ Studio and Simon and the Whale on their Eater Young Guns 2018 Nominations!

In Other News:

  • Mordi’s Schnitzel Truck opened in April 2014 out of the love of two things – Israeli street food + Jersey City, and it has now blossomed into a brick-and-mortar spot in Jersey City. Chef and owner Mordechai Chichportiche is a graduate of FCI. Read the blurb about his new spot here.
  • Huascar Aquino, an alumni of ICC’s Professional Pastry Arts program, competed on June 19th’s episode of Chopped on Food Network. His shop, Huascar & Co. Bake Shop, is known for its delicious cupcake creations and much more. Read about him here.
  • The new Wells St. Market in Chicago combines some of Chicago’s star chefs in a sleek new food market. This market includes 11 restaurants, one of which is owned and operated by an alumni of ICC’s Professional Culinary Arts program, Chris Chowaniec. His restaurant, Chow Brothers, offers an innovative and modern take on Polish treats.
OLIVE OIL TIMES | OLIVE OIL SOMMELIER PROGRAM RETURNS TO ICC’S CALIFORNIA CAMPUS

The Olive Oil Sommelier Certification program will return to Campbell, California September 10-15. Participants will be led through guided tastings of more than 160 olive oils in this six-day, two-level program spanning production, quality management, and advanced sensory assessment.

Angela Rito and her husband, Scott Tacinelli of Don Angie

ICC In The News: Highlights from May 2018

We’re bringing back a favored monthly feature! ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have aggregated some of our favorites from May 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

ICC alumni Jeremiah Stone and Fabian Von HauskeTHE ROBB REPORT | THE BEST YOUNG CHEFS IN AMERICA

In the publication’s list of 7 best young chefs in America, ICC alumni Jeremiah Stone and Fabian von Hauske, Chef/Owners of NYC restaurants Wildair, Contra and the newly opened Una Pizza Napoletana make the cut.

In Other News:

  • ICC Alumni Cat Yeh, the chief culinary officer of Nomz, an Asian soup delivery service, is interviewed by New York Magazine’s The Cut for their ‘In Her Shoes’ column which chronicles what real women wear when they need to get things done! Read more on The Cut.
  • ICC alumnus Ashish Alfred, established Duck Duck Goose in 2016 in Bethesda, Maryland. With overwhelming success, the chef will be opening a second location next month in the Fells Point neighborhood of Baltimore. Read more in Baltimore Magazine.
  • MoBu Fusion Café in Boca Raton will be getting a brand new executive chef, FCI graduate Chef Monique Buchbinder. Chef Monique arrives at the outdoor eatery after a tenure at NoBu Miami. Read more in Boca Newspaper.
David ChangWORLD INSIDER | MEET THE TOP 100 BUSINESS VISIONARIES CREATING VALUE FOR THE WORLD

David Chang, graduate of FCI (now ICC’s) Culinary Arts program, is listed as #68 on the list of top 100 business visionaries for his culinary empire and restaurant group Momofuku. David finds himself in good company with other visionaries like Tim Cook (Apple CEO) and Reed Hastings (Founder/CEO of Netflix) making the list.

In Other News:

  • A new smoked barbeque restaurant, The Burnt End, will be coming to downtown Modesto, California from ICC alumni Heather Love. Read More on the Mod Bee.
  • Chef Matthew Kenney, FCI Alum and celebrity chef, will be opening his first vegan / plant-based restaurant in Edmonton, Canada called ‘Kanu’. Read More on Live Kindly.
  • Learn about FCI alumni Christine Carr, owner and chef of Boulder’s Tip Top Savory Pies in Boulder, CO who typically serves 200 pies a day. Read More in Boulder Weekly.
  • FCI Alumni (1995) Aadore Sayani, started Sleight of Hand in 1998. Sayani now bakes 36-plus varieties of brownies, and the company delivers across the country. It’s also available on websites such as Place of Origin and Food Memories. Read More in The Hindu.
OLIVE OIL TIMES | 31 COMPLETE SOMMELIER CERTIFICATION IN NEW YORK

After our latest Olive Oil Sommelier Certification course, 31 new individuals ranging from professionals in the olive oil industry to enthusiasts have completed this session and received their certification. Students traveled from Greece, Bulgaria, The Netherlands, Australia, Turkey and Taiwan for the course.

In Other News:

  • The article highlights ICC alumni Judy Joo as she gave an inspiring speech at her other alma matter, Columbia University, during the School of Engineering and Applied Science‘s Class Day. Read More in the Columbia Spectator.
  • Check out a chef spotlight on FCI alumni Ruby Felix, who is the executive chef of Talde in Jersey City. Read More in Jersey City Upfront.
  • Seven Fifty Daily shares how Michael Maller, beverage director for Matt Kelly’s five Durham restaurants, crafted the spanish wine list for tapas bar, Mateo. Maller is a graduate of FCI and worked on the lines at Per Se and Craft before finding his calling as a sommelier at Gramercy Tavern. Read more.
  • ‘Coco9 Cafe’ in Clifton, Karachi, founded by FCI Grad, Pinky Perwani, opens to rave reviews. Pinky studied in both Professional Pastry Arts & Art of International Bread Baking programs. Read More on The News (International).
Chef Cesare Casella at the Taste of Italy eventL’ITALO AMERICANO | A TASTE OF ITALY: TEACHING ITALIAN CULTURE, CUISINE AND WINE TO A NEW GENERATION OF CHEFS

L’Italo American chronicles ICC CA’s A Taste of Italy event held at Airbnb Headquarter’s in San Francisco was a delicious success celebrating Italian cuisine & culture with demonstrations by Dean of Italian Studies, Cesare Casella and more.

In Other News:

  • Congratulations to Dave Arnold, ICC’s Associate Dean of Culinary Technology, who is set to open New York’s most anticipated bar in years—Existing Conditions—with business partner Don Lee. Read More on Punch Drink.
  • Emily Fleischaker, graduate of ICC’s Culinary program and former food editor at BuzzFeed and founder of KitchenFly, has joined NYT Cooking as enterprise strategy editor. Read More in The New York Times.
  • Oluwajare Fola-Bolumole, graduate of ICC is an engineer turned chocolatier who returned to Nigeria to star his new business TheChocBoy Brand. His chocolate candies and bars are made purely from raw materials sourced in Nigeria. Read More on the Tribune Online NG.
THE NEW YORK TIMES | RED-SAUCE ITALIAN COOKING FINDS A FUTURE AT DON ANGIEDon Angie restaurant pasta from alumni Scott Tacinelli

ICC alumnus Chef Scott Tacinelli and his wife Chef Angela Rito’s new restaurant in the West Village, Don Angie, receives a 2 star review by Pete Wells of The New York Times! He says the husband and wife team has a “few tricks up their sleeves” but “the result is food that is creative in a more consistently and successful way.”

In Other News:

  • Another ICC grad catching the palate of New York Times critic, Pete Wells, is Zoe Kanan, Head Baker of the Freehand Hotel’s Studio and Simon & The Whale. Zoe’s signature Black Bread, Sourdough Croissant and Chocolate Morning Bun also caught the attention of Vogue this month.
  • FCI graduate Kurt Schewe opens Koku, a new restaurant in Seattle, WA, with a menu that highlights Kokumi, the ‘Sixth Taste’. Read More on Eater Seattle.
  • Food Network Star Finalist and ICC alumna, Palak Patel, talks style both in and out of the kitchen, and her decision to attend the French Culinary Institute (now ICC). Read More on Food Network.
  • FCI grad, Chef Jared Alden Hucks, returns to Atlanta to open a new open kitchen concept restaurant, The Alden, in Chamblee. Read More on Atlanta Restaurant Scene.

Why Become an Olive Oil Sommelier?

Written by Curtis Cord
Founder of Olive Oil Times and Executive Director of ICC’s Olive Oil Sommelier Certification program


There’s never been so much interest in high-quality extra virgin olive oil. Why?

Two reasons: First, there are the health benefits revealed in a never-ending stream of research that credits components in EVOO with helping us live longer, healthier lives.

And, there’s the taste. Extra virgin olive oil is an unprocessed fruit juice that reflects its terroir much like wine, and chefs around the world are only beginning to discover how to use different olive varieties to elevate their dishes to heights they never imagined.

But something else that has come to the forefront is the importance of choosing a high-quality olive oil to get the full advantage of these benefits. There’s a huge difference between a really great olive oil and one pretending to be. Mislabeled and substandard oils are a major concern for people who are responsible for making choices in this category.

Luckily for us, there are more excellent olive oils, from more regions, than ever before. At this year’s New York International Olive Oil Competition (an annual event that was launched at the ICC five years ago) there were 910 entries from 27 countries — and more winners than in past editions.

That’s great news for those of us who care a lot about what we eat and seek the best quality, especially in products as important as extra virgin olive oil.

But, there’s a problem. The only way to really know if an olive oil is good or not is to learn how to taste it. Most people can’t tell a high-quality olive oil that deserves the investment from an old, rancid one that shouldn’t be on the store shelves, to begin with.

In fact, we’ve been eating poor-quality olive oil for so long that a recent study found most people actually chose a rancid oil that has virtually none of the touted health benefits, over a fresh, healthful one simply because they didn’t know what they should be looking for and selected the one that seemed more familiar to them.


So what does good extra virgin olive oil taste like?

First of all, it can’t reveal what we call “defects” in olive oil sensory assessment. Some of the most common are rancidity (basically spoiled fruit, like a banana that has turned black), fustiness (when the olives have undergone advanced fermentation often by sitting around before they were milled) and muddy (that results from unclean milling equipment).

There are also what are called the “positive characteristics of olive oil”  — fruitiness, bitterness, and pungency — that are indicators of fresh, healthy fruit and careful processing. Trained tasters look for oils that exhibit a nice balance of the three.

To recognize defects and positive attributes take time and practice, but with so much at stake, more chefs, producers, food buyers, foodies and others are finding it well worth the effort to know how to assess the quality of this vital food for themselves, their families and the companies they represent.

The Olive Oil Program at the International Culinary Center brings the world’s foremost olive oil experts and educators to the New York and California campuses in a comprehensive series of courses spanning production, quality management, and advanced sensory assessment.

There has never been a greater need to foster a deeper understanding of this important food among today’s culinary leaders, and there is no better place than the International Culinary Center to lead the way to greater knowledge.

Register today to join our upcoming Olive Oil Certification courses at our California Campus beginning in October 2017 (click here). Course One runs from October 2-4 and Course Two runs fr October 5-7

 

ICC In The News: Highlights From April 2017

ICC In The News provides monthly highlights featuring ICC alumni, deans, faculty and friends. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have aggregated some of our favorites from April 2017, aimed to inspire readers to #LoveWhatYouDo in the kitchen and beyond.


Christina Tosi Opens New NYC Milk Bar Location in Financial District.

 

 

 

 

 

 

 

 

 

The ICC Professional Pastry Arts alumni, Christina Tosi,  opened her 9th NYC location and 12th overall location of Milk Bar in the city’s Financial District. Tosi joins a plethora of influential chefs and restaurateurs who are embracing the FiDi neighborhood, with new outposts of Mario Batali’s Eataly, Daniel Boulud’s Épicerie Boulud, and an upcoming 6,000 square-foot venture from Danny Meyer in the works for the area. Read more about MilkBar FiDi, here on Time Out New York.


ICC Expands Olive Oil Certification Program to California Campus 

The Olive Oil Program at the International Culinary Center will be expanding to the Campbell, California campus with a six-day, two-level olive oil sommelier certification course this July in conjunction with The Olive Oil Times and Curtis Cord, the program’s executive director. An international faculty of renowned experts will guide students through more than 100 olive oil samples from 26 countries in the world’s most comprehensive curriculum in olive oil quality assessment. Click here to learn how to register.


Food & Wine’s Best New Chefs 2017 

Alumni and executive chef of The Beatrice Inn, Angie Mar, makes the list of culinary newcomers to be recognized by Food & Wine Magazine. As an alum of The Spotted Pig and Marlow & Sons, Angie continues to break the mold of the male-dominated meat world. To see all the honorees, click here.


The Real Differences Between Yams and Sweet Potatoes

Learn the differences between yams and sweet potatoes from ICC Master Chef Marc Bauer, including how to spot them out in a grocery store. Chef Marc also discusses the nutritional differences between the two with Real Simple. Click here to read the full story.


The World’s 50 Best Restaurants 2017  [1-50]

In April, The World’s 50 Best announced the honorees for the 2017 edition of the top 50 restaurants across the globe. While NYC’s Eleven Madison Park earned the #1 spot, the ‘Highest Climber Award‘ was bestowed upon ICC alumni Dan Barber‘s Blue Hill at Stone Barns located in Pocantino Hills, New York. ICC’s Farm-to-Table program students actually have the luxury of spending a full week at Barber’s farm, while being mentored by the agriculturally conscious chef. To view the full list of restaurants, click here


Macaron or Macaroon? Here’s the Difference

In an article for Real Simple, Director of Pastry Operations, Jansen Chan, explains the major differences between macarons and macaroons. Discover the history behind both in the full article, here.


GQ Talks With Dean of Special Programs Jacques Pépin 

In a brand new interview with GQ Magazine, ICC’s very own Dean of Special Programs, Jacques Pépin, speaks out on his upcoming episode of American Masters on PBS, his funniest Julia Child story, drinking wine over water and much more. Learn more about the legendary chef, here.

ICC In The News: Highlights from March 2017

Welcome to a new monthly feature! ICC In The News will provide monthly highlights from articles published that feature alumni, deans, faculty and more within the ICC community. Alumni successes are always popping up across various publications and this will be our new way to aggregate content with the purpose of congratulating those highlighted and inspiring students [and potential students] to continue to follow their passion and love what they do throughout their career.


THE WORLD’S 50 BEST RESTAURANTS [51-100 LIST]
  • On the newly released 2017 list, ICC California Dean David Kinch lands at #90 for his Manresa restaurant, while alumni David Chang’s Momofuku Ko in New York City’s Bowery neighborhood makes the list at #58. Click here for the full list.

51-100-2017-listinpics-header


PASTE MAGAZINE | LIFE LESSONS FROM 10 FEMALE TV CHEFS

Paste shares some valuable lessons for life beyond the kitchen from female TV chefs such as Julia Child, Martha Stewart, Lidia Bastianich and ICC Associate Director of Alumni Affairs, Chef Daisy Martinez. Click here for the full story.

daisy-martinez


TASTING TABLE | NEW KIDS ON THE BLOCK: 15 RISING CHEFS TO WATCH RIGHT NOW

ICC alumni Rawlston Williams makes the list for the unbeatable flavors of the Caribbean he brings to the menu at The Food Sermon in Brooklyn, New York. Later this year, Williams will also take his unique cooking style to the second restaurant in Brooklyn’s Navy Yard. Click here to view the full list

rawlston


EDIBLE MANHATTAN | HOW DO YOU PREPARE A SPRING MENU IN THE WINTER?

Edible Manhattan talks to ICC alumni Franco Barrio, chef at the West Village restaurant, Bespoke Kitchen, in regard to creating a vibrant and fresh menu for spring in the dead of winter. Along with details Barrio’s rich culinary résumé, click here to learn tips on how to create seasonal menus.

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NBC NEWS | MUSEUM OF CHOCOLATE COMING TO NYC 

This month, Dean of Pastry Arts, Jacques Torres, opened a brand new chocolate museum in the heart of New York City. ‘Choco-Story’ has received press from various publications including NBC News, Eater, Time Out New York, Insider Food, Refinery29 and more. To read the NBC News article and purchase your museum tickets, click here.

Chocolate Museum


TELEGRAM | CELEBRITY CHEF GEOFFREY ZAKARIAN TO HOLD CULINARY CONVERSATION AT HANOVER THEATRE

When asked about the biggest influences in his life, celebrity chef Geoffrey Zakarian mentions ICC’s Dean Emeritus proclaiming, Chef Alain Sailhac for his tremendous knowledge of culinary techniques and cuisines — he taught me most everything I know.”  Click here to read the full article.

Geoffrey Zakarian


BETHESDA MAGAZINE | SOUTHERN LIVING NAMES BETHESDA RESTAURANT ‘BEST IN MARYLAND’ 

Alumni and restaurateur Ashish Alfred opened Maryland restaurant Duck Duck Goose less than one year ago. The chef-owner of the contemporary French bistro was surprised to learn that his venue received the distinction of “Best in Maryland” by Southern Living Magazine. Click here for the more details, including Alfred’s reaction.

Duck Duck Goose Maryland


OLIVE OIL TIMES – SOMMELIER WASTE NO TIME SHARING THEIR KNOWLEDGE

Graduates of ICC’s Olive Oil Program are already applying their expertise across networks and around the world. Click here to read the Olive Oil Times’ catch up with the new Oleologists.

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