career fair

Meet Your Future Employer: 2019 Fall Career Fair

All chefs get their start somewhere. This fall, meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allow current students & alumni to meet some of the most well-known restaurants and restaurant groups in NYC, coming specifically to ICC to meet YOU. From fine dining to fast casual, catering, bakeries and more, there is something for everyone and every career path!

But, before you head to career fair to show you’ve got the chops, check out these tips from our Career Services team to make the most of meeting employers!

  1. After you set up an appointment with Career Services to have your resume reviewed, be sure to print out at least 25 copies! While you might not hand them all out, there are plenty of employers to network with and it’s better to have too many not enough.
  2. Do your homework on the companies & employers in attendance—that way, you can ask poignant questions to the recruiter or chef, rather than asking a basic question like “What do you do at your company?”
  3. Appear alert & enthusiastic. Shake their hand, introduce yourself and say what program you are from. Remember: The most important quality an employer looks for is a great attitude!

Get the full list of tips, commonly asked questions and more by logging into your my.internationalculinary.com account and heading to the Career Fair section!

the standard
james beard foundation
blue hill at stone barns
Thursday, September 12th | 3:00pm-4:30pm
International Culinary Center
28 Crosby St | New York, NY 10013
*Open to ICC Students & Alumni ONLY*
Email jobs@culinarycenter.com with inquiries
noho hospitality
nordstrom
crafted hospitality

Below is the full list of employers, but be sure to visit the ICC Community page at my.internationalculinary.com for more information and for any updates to the employer list.

ABC Kitchen
Abigail Kirsch
B&B Hospitality/Del Posto
Blue Hill
Bold Food Group
Breads Bakery
Celestine
Crafted Hospitality
Dinex
Eataly
Harvest Group
Hillstone
James Beard
Loring Place
Maison Kayser
Major Food Group
Marc Forgione/Davide
Martha Marley Spoon
Mercer Kitchen
Noho Hospitality
Nordstrom
Padoca Bakery
Park Ave Fall
Quality Branded
Starr Restaurants
The Culinistas
The Standard Hotel
Union Square Hospitality Group
Vice Media
Thomas Keller
WS New York
thai

ICC In The News: Highlights from July 2019

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 brought together some of our favorites from July 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

la lou food
GRUB STREET
LaLou Just Might Be Your New Summer Hangout

Congratulations to Ashley Rath, 2009 Art of International Bread Baking grad, on becoming the executive chef of La Lou! Check out the feature in Grub Street and see why the restaurant is the palce to be and be seen this summer!

Kandy Alva, graduate of Hot Bread Kitchen’s Culinary Training program hosted at ICC, came from Peru a decade ago in search of a brighter future. Read her story in Medium to see why she felt at home in the kitchens of ICC and how the program at Hot Bread Kitchen changed her life.

With the effort to ban plastic straws across America growing, it’s time to start thinking about alternatives! Check out how 2015 Professional Culinary Arts graduate Stephanie Nass is doing so with her ceramic straws featured in The New York Times. With a beautiful, dish-washer safe print, they’re sure to be a hit at your next party! Read more here.

2017 Professional Culinary Arts graduate Liza Cohen recently launched her company Nature’s Nosh! Read more about how she’s de-stigmatizing the CBD industry in Style Chicago.

Rebekah Peppler, Professional Pastry Arts ’09 and 2019 James Beard Foundation Book Awards finalist for Beverage, wrote an article for The New York Times featuring (what else?!) simple summer cocktails. Get her recipes and read more here.

salt bagels
EATER
NYC’s Newest Salt Bagel Is a Master Class in the Genre

High Street on Hudson in the West Village is selling some of NYC’s best bagels right now under the direction of ICC Professional Pastry Arts grad and master baker, Melissa Weller. Read more about the salt bagels in Eater, then journey to get one ASAP!

wildair chefs
THE WALL STREET JOURNAL
New York’s Wildair Chefs Expand Into Retail

Two of the city’s most beloved restaurateurs and ICC grads, chefs Jeremiah Stone (Professional Culinary Arts 2007) and Fabián von Hauske Valtierra (Professional Culinary Arts and Pastry Arts 2009, 2010), are adding to their empire with a combination wine shop and bar. Read about their newest project in The Wall Street Journal and get a peek into their lives here.

If you’re searching for the perfect foodie break in Tuscany this summer, head to Villa Lena, where ICC Professional Culinary Arts grad Katzie Guy-Hamilton is chef in residency from July to September. She will be taking the lead on sustainable activities throughout her residency, with foraging sessions and baking classes. Read more about it in Country and Townhouse here.

ICC Dean of Classic Studies, André Soltner— who cooked for celebrities and socialites at Manhattan French institution Lutèce — makes an Alsatian pie stuffed with bacon, sliced potatoes, hard boiled eggs, parsley, and crème fraîche in Great Chefs on Amazon Prime. Read about the series in Eater here.

Originating in the Detroit area in 2014, 7greens, a salad, smoothie and breakfast establishment, recently opened their third location in Chicago. Kelly Schaefer is an ICC alumna and uses her education in creating “cheffy” dressings for her restaurants. Read more about her company here in Eater.

In Eau Claire, Wisconsin, Chef Eric Mendoza—Professional Culinary Arts 2006— is taking over at The Lakely as the new Head Chef. Read more in Volume One on how he’s continuing their mission to serve delicious, locally sourced food while blending his Californian style with the Midwest.

marrow
EATER
The 16 Best New Restaurants in America

Congratulations to Sarah Welch, Professional Culinary Arts 2010, Partner and Executive Chef of Marrow. Her restaurant was named one of the 16 Best New Restaurants in America by Eater! Read more about the restaurant here.

philly mag
PHILLY MAG
Home Away From Home: Kalaya Reviewed

Chutatip “Nok” Suntaronon, Professional Culinary Arts 2011, opened a Thai restaurant to rave reviews in Philly Mag. With three out of four stars from the magazine, meaning come from anywhere in the region, you won’t want to miss this one! Read more here.

The ninth edition of the Olive Oil Sommelier Certification Program produced by the Olive Oil Times Education Lab and the International Culinary Center is coming this September to San Francisco. Read more about our program in the Olive Oil Times here.

Our 2004 Professional Culinary Arts grad, David Chang, is getting a new show on Netflix. The show, titled Breakfast, Lunch, and Dinner, will showcase the Momofuku founder as he visits different cities with celebrity guests, eating three meals over the course of one day. Read about it in Grub Street.

Check out this article in Wine Enthusiast featuring our 2014 Intensive Sommelier Training graduate Jhonel Faelnar, Advanced Sommelier and Beverage Director at Atomix. He shared his story on finding who he was in wine and how his mentor, Scott Carney, MS—Dean of Wine Studies at ICC— helped him on his journey. Read more here.

heirloom kitchen
WASHINGTON POST
A new wave of immigrant cookbooks celebrates America’s delicious diversity

ICC Professional Culinary Arts graduate Anna Francese Gass was recently feature in The Washington Post! Her cookbook, Heirloom Kitchen, was featured as one of the newest cookbooks championing the recipes and stories of immigrants in the United States. To learn more about her cookbook, check out the story here.

j&e small goods

ICC In The News: Highlights from June 2019

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 brought together some of our favorites from June 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

ruby chocolate
PASTRY ARTS MAGAZINE
Summer 2019

In the most current issue of Pastry Arts Magazine, our media partner for the Pastry Plus conference recaps the launch of Ruby RB1 at the Pastryland Bake Sale and what went down at this year’s Pastry Plus Conference! Find the related articles on pages 32 and 120, respectively. Check it out here.

Read this article from the Valley Advocate on Lauren Kendzierski, ICC Pastry Arts ’03 grad and owner of Black Rabbit Farm. She recently debuted Black Rabbit Wild Ales, and people can’t get enough! They’re bottled and sold at her new farm store, Black Rabbit Provisions, which also sells jams, pickles, tomato sauces, hot sauces, pesto, soups, and other seasonal items.

What does Jacques Torres, ICC Dean of Pastry, use when he’s working with chocolate at home or at work, in his chocolate factory? Check out what he shared with The Huffington Post about the baking tools pastry chefs really use!

Congratulations Arden Lewis, ICC Culinary Arts ’05 and Culinary Entrepreneurship ’05, on being named the new Executive Chef of the Comal Heritage Food Incubator. Lewis worked in information technology at Goldman & Sachs for eight years before changing careers and pursuing his culinary education at ICC. Read more about him in Eater.

Stephen El-Hassan, a co-owner of O’Bagel and Culinary Arts ’16 grad, just launched Loquito. Read more about his taco árabes, a Lebanese-influenced twist on tacos, in Jersey Digs coming to Hoboken soon!

j&e small goods
GRUB STREET
This ‘Mom & Mom Shop’ Wants to Make Meat Fun Again

Erika Nakamura, ICC Culinary Arts ’09, along with wife Jocelyn Guest, recently opened J&E SmallGoods, a small-batch line of sausages. They’re focusing on finding sustainability and longevity in an industry that’s not known for either of those things. Check out their feature in Grub Street, then check out their products here.

plant city
BOSTON GLOBE
Plant City, a vegan food hall, is opening in Providence this week

Matthew Kenney, ICC Culinary Arts ’90, moved to Venice, California seven years ago. But back on the East Coast, he’s opening Plant City, an all vegan food hall. Check it out in the Boston Globe here.

Katzie Guy-Hamilton, 2007 graduate of our Professional Pastry Arts program, recently published her debut book Clean Enough, and was listed as one of Oprah’s “20 Celeb Cookbooks That Will Get You in the Kitchen”. Read more about her in Telegram!

Debbie Solomon, Culinary Arts ’07, was born and raised in Jamaica, before moving to New York where she helped her mother in the kitchen of her catering business. Because of that experience, she attended culinary school at ICC to launch her career in the kitchen. Today, she’s the private chef of one of the highest grossing female music artists, Rihanna. Read about what it’s like to be a private chef of a celebrity superstar inYahoo!

For Pride Month, Buzzfeed shared their favorite LGBTQ-penned cookbooks to cook from and our own grads, Ben Mims and Rebekah Peppler were featured for their cookbooks Air Fry Every Day and Apéritif. Check out their cookbooks here.

Marc Marrone, Culinary Arts ’08, has announced two new eateries to open by mid-summer 2019. Graffiti Bao, which launched as a counter concept in the T-Mobile Arena in Las Vegas, will expand to an independent storefront concept. Then, he’ll open Piña by Graffiti Bao, a Modern Mexican concept. Read more about his restaurants here.

pot pie
EATER
You Should Flip Your Next Pot Pie Upside-Down

Eater’s editors reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move! James Park, ICC Culinary Arts ’17, shares his top tip for making pot pie more amazing. Read his article here.

egg
HEATED
These Cooking Boxes Teach Kids How to Cook

Rowena Scherer, ICC Culinary Techniques grad, is the founder of eat2explore, a cooking box company aimed to get kids into the kitchen. She started her company in 2017 and now offers over a dozen different “explorer boxes,” from Singapore, Lebanon, India, and a range of other countries — as well as cities in the Northern and Southern U.S. Read more about it in Heated here.

Check out this article from the The New York Times that features Culinary Entrepreneurship instructor Liz Alpern of The Gefilteria. She is one of the chefs cooking for PrideTable, a two-week event that began in June, hosted by the organization StoryCourse. Read the article in The New York Times here.

Ordering wine at a restaurant doesn’t have to be so daunting. Ray Isle of Food & Wine visited restaurants and gathered seven tips for a better wine experience from Sommeliers. Check out what our Wine Coordinator for our Intensive Sommelier Training program, Nikki Palladino, recommended to Food & Wine while she was still a sommelier at Oceana.

In this podcast episode from Pastry Arts Magazine, Miro Uskokovic—the Executive Pastry Chef of Gramercy Tavern—discussed all things pastry, including our  Pastry Plus Conference! Listen to the podcast now and why he thinks networking opportunities like Pastry Plus are important to the future of the industry.

Peter Prime, Culinary Arts ’05, demonstrates his plating finesse at his restaurant Cane. Check out his feature in the Washington Post and visit his restaurant to get a taste of this delicious Caribbean cuisine.

peder
PUNCH DRINK
Peder Schweigert | General Manager and Spirits Director, Marvel Bar

Peder Schweigert, Culinary Arts ’08, is the General Manager and Spirits Director at Marvel Bar, a Minneapolis speakeasy. Now that the bar is in its 8th year, he’s working with his team to develop recipes and new ideas—collaborating with an in-house forager to explore ingredients like the underutilized Angelica leaf. Read more about what he’s up to in Punch Drink here.

other half brewing

ICC In The News: Highlights from May 2019

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 brought together some of our favorites from May 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

greg doody
FORBES
From Boardroom To Vineyard: Greg Doody On Leaving Corporate Law For Wine

If you’re looking for a little inspiration to pursue a change of careers, check out this feature on Professional Culinary Arts and Intensive Sommelier Training graduate Greg Doody in Forbes. He went from corporate law to wine professional as the President & CEO of Vineyard Brands, making his passion for wine his profession!

Check out this article on Ivy Ronquillo in Lohud, featuring her business Second Mouse Cheese Shop. After graduating from ICC’s Professional Pastry Arts program, she went on to work at Jean-Georges Vongerichten’s restaurant group and Danny Meyer’s Union Square Hospitality Group before eventually transitioning into the cheese business!

Congratulations to Professional Culinary Arts grad and executive chef of Bethesda’s Duck Duck Goose, Ashish Alfred, for being named the 2019 Maryland Chef of the Year! Read more about his latest accomplishment in Bethesda Mag.

Chef Adam Lathan—ICC Culinary Entrepreneurship alumnus and owner of The Gumbo Bros—sat down with Broadway World to discuss how a New Orleans native came to open a restaurant in Brooklyn. Check out how ICC instructor Chef Bradford Thompson has mentored him through his career here.

other half
GRUB STREET
Totally Dank and Impossibly Juicy Five years in, Other Half is still the city’s hottest brewery — and it shows no signs of slowing down

How did Other Half Brewing become the hottest brewery in the city? How did they come to have customers waiting in line for their beer for 11 hours? In this story from Grub Street, read about alumnus Matt Monahan, and how he co-founded one of the most popular beverage companies in NYC!

jason licker
PASTRY ARTS MAG
Jason Licker: Career Highlights, Lessons Learned & His Book “Lickerland”

Jason Licker, Professional Pastry Arts graduate, sat down with Pastry Arts Mag to discuss his global career and James Beard nominated, self-published cookbook. Listen to how he published his own award-nominated cookbook & more here.

Restaurateur and ICC alumna Camilla Marcus’ west~bourne café in SoHo was created to demonstrate that mission-driven, sustainable capitalism and enlightened employment practices can both survive and thrive in the often cutthroat hospitality world. Read more about this entrepreneur in her Barron’s feature!

Brooke Shields doesn’t think she can cook, but our alumnus Scott Tacinelli sure can! In this recipe feature with Chef Scott and his wife & business partner Angie Rito, they share some of their popular dishes from Don Angie with In Style. Get the recipe here.

Since 2011, ICC has partnered with the MiNo Foundation to provide scholarships for young talented Louisianians to pursue their culinary or pastry education. Read more in Bloomberg about the work that they’re doing to inspire the next generation of culinary professionals!

milk bar
BAKE MAG
The Magic of Milk Bar

It’s no secret that there’s a certain je ne sais quoi to Milk Bar, and much of it stems from founder & ICC alumna Christina Tosi’s commitment to the core of her brand. Read about how she does it all in Bake Mag.

steven cook
BARRON’S
Philadelphia’s Zahav Wins James Beard Award for Outstanding Restaurant

Congratulations to Steven Cook, ICC grad, and Michael Solomonov on taking home arguably one of the biggest awards of the evening at this year’s James Beard Awards—Outstanding Restaurant! Check out their restaurant Zahav in Barron’s.

7 Greens, a mini-chain of salad restaurants founded by ICC alumna Kelly Schaefer, debuted in 2014 in Detroit. She opened a second location in 2016 in Birmingham, Michigan. Now, she has major plans for expansion. Read more about her company in Eater!

Love avocados, but hate how fast they brown? Keep your guacamole green by changing the type of knife you use. Find out what kind of knife our Director of Culinary Arts & Technology Hervé Malivert recommends in this article from the Today Show to slice your way to success!

It might be a French classic, but the baba au rhum (or rum baba) breaks traditional pastry rules. Nowadays, the dish is most famously endorsed by Alain Ducasse, the French chef who holds 21 Michelin stars worldwide. ICC Director of Pastry, Chef Jansen Chan, worked with Ducasse for 3 years creating his baba au rhum recipe. Chef Jansen shared the secrets to creating the perfect one with Vine Pair !

chefs
FORBES
The Chef Collaborator: Lessons From Cooking School On The Power Of Teamwork

Dawn Perry is Senior Vice President, Brand Marketing for ERA Real Estate, a global franchising leader in residential real estate. But, she didn’t start out in real estate. Read about what she learned in culinary school at ICC that has continued to help her today in this Forbes feature!

ICC In The News: Highlights from April 2019

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 brought together some of our favorites from April 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

jacques pepin
WASHINGTON POST
Jacques Pépin: Eggs are on the outs again. To me, they’ll always be perfect.

Dean Jacques Pépin grew up in a time where resources were scarce—because of this, and throughout his 70 year career, he’s always appreciated and loved eggs. Read his beautiful tribute to the simple, yet elegant, ingredient in the Washington Post here.

Over the last few decades, our Dean of Pastry Arts, Chef Emily Luchetti helped to define what great pastry in America means. In this episode of the new Pastry Arts Magazine podcast, hear from the expert on the process of writing multiple books, where she draws inspiration for new dishes & more!

At the end of March, 20 high school students cooked their hearts out in our kitchens for the CCAP Competition for Scholarships. CCAP is an organization that has helped impact 15,000+ students annually since 1990 through their culinary programs. Learn more about them and watch a recap of the competition on NY1 here.

Nowadays, almost everyone knows what Buzzfeed’s Tasty is, but do you really know who’s behind the camera? Two of the shows stars, Alexis deBoschnek and Rie McClenny, were trained at ICC and now use their culinary talents daily in the Buzzfeed test kitchens. Read about their stories in LA Weekly’s article.

The popular NYC gastro-bar Existing Conditions didn’t just open out of thin air–ICC Dean and owner of the bar Dave Arnold put in years of hard work to perfect his talents. Read more about his unusual techniques in Wine Enthusiast here.

Nicole Centeno
FORBES
One Mom’s Rollercoaster Startup Journey Through Life’s Struggles To Success

The idea for Splendid Spoon was born when Nicole Centeno, ICC alumna and founder of Splendid Spoon, came up with the idea for her company on the quest to know what she was eating. It wasn’t an easy road, but now Centeno and her team bring in over $1 million a month in revenue. Read about how she did it in Forbes here.

The judging for the world’s most important olive oil competition is set to begin May 5 at the International Culinary Center in New York. Interested in attending or learning more? Check out The Olive Oil Time’s article on the 7th Annual NYIOOC World Olive Oil Competition here.

Fabian Von Hauske
VILCEK
Vilcek Prize for Creative Promise in Culinary Arts

Congratulations to Professional Culinary and Pastry Arts graduate Fabián von Hauske Valtierra of Contra, Wildair NYC & Una Pizza Napoletana! He was awarded the The Vilcek Foundation award for Creative Promise in Culinary Arts. Read about his inspiring story here or watch his video here.

Jacques Torres—ICC Dean of Pastry Arts and judge on Netflix’s Nailed It!—sat down with Inc. to share his story as one of the world’s foremost chocolatiers. Learn how he turned an abandoned factory in Brooklyn into his chocolate empire!

Daniel Gritzer learned the secrets to Soufflé from our Dean, Jacques Pépin. Read what he learned from the master in Serious Eats here.

Congrats to ’04 Professional Pastry Arts grad Melissa Weller! She’s joining the team at High St NYC as the newest partner. Check out her creations like a buttermilk-iced cinnamon-cardamom roll and a black-sesame kouign-amann. Read more in her Grub Street feature.

Ben Mims, Professional Culinary Arts ’08, is one of The LA Times brand new, in house chefs and cooking columnists. Check out the brand new food section of The LA Times for recipes, dining coverage & more!

Looking for sweet some career advice from a pro? Look no further than ICC Guest Master Pastry Chef, Ron Ben-Israel! Listen to him on Pastry Arts Magazine’s podcast and get inspired for your future career here.

zoe kanan
EATER
The Eater Young Guns Class of ’19

Congratulations to 2010 Professional Pastry Arts graduate Zoë Kanan for being awarded one of Eater’s Young Guns of 2019! She is the Head Baker AND Pastry Chef of Freehand New York’s restaurant Simon & The Whale, and was chosen for this award out of 500+ nominees for shaping the future of dining in America. Read more about her and the award in Eater here.

Brett Suzuki, ICC grad, grew up in Chicago before moving to Tokyo and NYC. All of these experiences helped to influence his tacos at the newly opened Arigato Market in Chicago. Check it out here in the Chicago Tribune.

Culinary graduate & Thai-born former restaurateur Chutatip Suntaranon has been cooking for her Queen Village neighbors for years. My-Le Vuong, a Vietnamese-born veteran restaurant manager moved in across the street from Suntaranon years ago. After years of friendship, they decided to open Kalaya, a homey, 30-seat BYOB. Check it out in Philly online here.

ICC Alumna Stephanie “Chefanie” Nass, partnered with Tod’s! Read about the exciting partnership and collection in Coveteur here.

stone barns
WASHINGTON POST
This New York restaurant sets the standard for American fine dining

ICC Alumnus & famed chef Dan Barber is no stranger to anyone in the culinary industry. Read this article in the Washington Post about how his restaurant, Blue Hill at Stone Barns, sets the standard for fine-dining in America.

How do you save family recipes when your grandmother never writes them down? Anna Francese Gass, ICC Professional Culinary Arts alumna, tackles this culinary conundrum in her new cookbook, Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Listen to her on Cherry Bombe’s podcast, and come meet her on May 30th at ICC.

Ed McFarland, Professional Culinary Arts grad, opened Ed’s Lobster Bar in 2007. The most popular items from his SoHo menu will find their way to his brand new Sag Harbor location. In addition to fish plates and raw bar bites, diners can expect classic lobster rolls in two sizes, as well as Mr. McFarland’s famous lobster meatballs and New England clam chowder. Check out his new location profiled in 27 East here.

mimi chen

ICC In The News: Highlights from March 2019

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 brought together some of our favorites from March 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

rural kitchen
ESQUIRE
Best Filipino Restaurants in Metro Manila

Finding the best Filipino restaurant in Metro Manila is a difficult task, so Esquire put together a list of their favorite restaurants, including our graduate, Justin Sarabia’s The Rural Kitchen. This tiny 30-seater restaurant in Makati features decades-old recipes and the province’s stellar natural produce. Read more about his restaurant, The Rural Kitchen, here.

Executive Chef Michael Williams, ICC Professional Pastry Arts graduate, is a talented chef whose expertise shines through in his desserts. All desserts, including ice cream and sorbet, are made fresh on-site in a dedicated pastry kitchen. Read more about his restaurant Winston in Mount Kisco, NY.

Bird Rock Coffee in Carlsbad, CA was founded by ICC graduates Justin Gaspar and Sean Le. Here, they serve breakfast burritos, croissants, salads and more. Read more about their San Diego coffee shop in Eater here.

Gigi Pascual, who studied Professional Pastry Arts at ICC, launched Dough & Arrow last year, a cookie and coffee shop in Costa Mesa, CA. Check out her shop & learn more about her desserts here.

mimi chen
PLATE ONLINE
What It’s Like to Be a Commis at the Bocuse d’Or

Our Professional Culinary Arts graduate Mimi Chen served as the Commis for Team USA in the Bocuse d’Or this past January. Read about her experience and what it was like to train for a year for the most famous culinary competition in the world.

mermoma
FORTUNE
Review: Meroma Is the Best Restaurant in Mexico City You Haven’t Heard of Yet

Chef’s Cusic and Bernal met while attending ICC and bounced around cooking in Manhattan (Del Posto, Café Boulud), London (L’Atelier Joel Robuchon), Rome, and Jackson Hole, Wyoming. After they got married in 2013 and decided to open a place of their own in Mexico City. Now, it’s one of the best new restaurants in the city. Read about it here.

New owner of PJ Murphy’s Bakery in Minnesota, Chef Francois Kiemde, sat down with Twin Cities to tell his story of becoming a baker. Read about the ICC graduate here.

ICC alumna Melissa Weller is a master baker whose work has received critical acclaim. In 2013, she created a sensation by selling her hand-rolled bagels at the outdoor Smorgasburg market in Brooklyn, which led to her partnership with the Major Food Group to create and open the bagel-centric restaurant Sadelle’s. Get her famous pumpernickel bagel recipe in Bake Mag here.

Vegan chef & ICC alumnus Matthew Kenney is set to open two restaurants in Baltimore. Kenney has been named one of “America’s Best New Chefs” by Food & Wine Magazine, has received two rising star chef nominations from the James Beard Foundation, and authored 13 books. Learn more about his newest restaurants here.

chef al
TODAY
After Overcoming Opioid Addiction, Chef Finds Solace Back in the Kitchen

Chef Ashish Alfred of Duck Duck Goose Baltimore, George’s Chophouse & Duck Duck Goose Bethesda, shared his inspirational story on the Today Show & TODAY Food. A 2011 graduate of our Professional Culinary Arts program, his restaurants feature the French techniques learned during his time as at student at FCI, now ICC! Learn how to create his Steak Au Poivre, a classic French dish, here.

jacques pepin
VARIETY
Chef Jacques Pépin to Receive Lifetime Achievement Award at Daytime Emmys

Congratulations to our Dean Jacques Pépin on his Daytime Emmys lifetime achievement award! He is the first culinary professional to be recognized for this award, and it is well deserved—since the 1980s, he has inspired millions on television and beyond to cook at home or become chefs, including our very own students at ICC. Read more about this achievement here.

Dave Arnold, ICC’s Associate Dean of Culinary Technology, is visiting Houston to host a cocktail takeover at UB Preserv as part of the inaugural Southern Smoke Spring event series, raising funds for the Southern Smoke Foundation. The co-owner of Existing Conditions in New York City,  Arnold also invents kitchen devices, hosts the podcast Cooking Issues, and curates the Museum of Food and Drink, too. Read more about his upcoming event here.

Jacques Torres, ICC Dean of Pastry, created a masterful chocolate showpiece with ICC alumna & host of Eater’s Sugar Coated series, Rebecca D’Angelis. Watch how he creates magical chocolate showpieces from start to finish! Want to learn more from Mr. Chocolate himself? Join our demonstration with him on April 17th to learn the art behind chocolate showpieces from the master, in person.

This month, we celebrated the Official Good France Day on March 21st in partnership with the French Consulate of NY’s Good France Festival. In this segment from TV 5 Monde, watch Chef Serge Devesa teach his signature bouillabaisse dish in the kitchens of ICC.

pastry plus
PASTRY ARTS MAGAZINE
Pastryland Bake Sale at International Culinary Center

Missed the Pastryland Bake Sale earlier this month? Our media partner for Pastry Plus, Pastry Arts Magazine, has the scoop on what you missed, including 19 one-of-a-kind desserts, a gold egg cream and an 8 foot piped icing wall! Read about the chefs who created the desserts & more at the successful charity bake sale!

career fair

2019 Spring Career Fair

All chefs get their start somewhere. This spring, meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allow current students & alumni to meet some of the most well-known restaurants and restaurant groups in NYC, coming specifically to ICC to meet YOU. From fine dining to fast casual, catering, bakeries and more, there is something for everyone and every career path!

Tuesday, March 19th | 3:00pm-4:30pm
International Culinary Center
28 Crosby St | New York, NY 10013
*Open to ICC Students & Alumni ONLY*
Email jobs@culinarycenter.com with inquiries

Below is the full list of employers, but be sure to visit the ICC Community page at my.internationalculinary.com for more information and for any updates to the employer list.

Acquolina Catering
B&B Hospitality/Del Posto
Blue Bird
Blue Hill
Breads Bakery
Celestine
Choc O Pain French Bakery and Café
Convene
Crafted Hospitality
Dinex Group
Eataly
Great Performances
High Street on Hudson
Hillstone Restaurant Group
Hire Society
James Beard Foundation
JP Morgan
Loring Place
Made Nice
Major Food Group
Restaurant Marc Forgione/American Cut Steakhouse
Martha & Marley Spoon
Matterhorn Group
Mercer Kitchen
Noho Hospitality/The Dutch
Padoca Bakery
Park Ave Winter
Patina
Quality Branded
Soho House
Starr Restaurants
The Culinistas
Vice Media
Harris plating

How To Get The Most Out Of Your Time In Pastry School At ICC

By: Harris Inskeep, Professional Pastry Arts ’19

My name is Harris Inskeep and I am a recent graduate of the Professional Pastry Arts Program at ICC. Before I joined the pastry program at ICC, I was a kindergarten teacher in New York. Although I loved my job, I was starting to feel like there was something else out there for me and that there was no better time than now to explore my passion for baking. Until I had started the program, baking had just been something I did for fun at home. I would make birthday cakes for friends or whip up cookies whenever I had the chance. Really, I was just an amateur baker that had learned what I knew from watching my mom and aunt in the kitchen.

Leaving my fulfilling job was not easy to do, but I knew that if I didn’t take this chance now, when would I? So in August of 2018, instead of setting up my classroom for 30 little ones to come into, I was setting up my mise en place in the pastry kitchens at ICC and beginning what would soon become the most rewarding chance on life I’d taken yet!

About to start the Professional Pastry Arts Program at ICC? Here are 4 things I wish I’d known when I was starting the program.

The six months that I spent in the kitchens at ICC for the Professional Pastry Arts program were some of the most fun, educational, and invigorating months of my life. From the very first day I walked into the building to my last, I learned so many essential skills from my various chef instructors and classmates; and although the amount of new techniques, habits and experiences through my time in school were invaluable, there are a few things I wish I had known before I started to make my time even more impactful. ICC prides itself on offering students a fully comprehensive educational journey. It is a school that graduates true professionals and prepares its students to be successful wherever they go after school. Not only does ICC accomplish this by offering a 600-hour jam-packed hands-on curriculum as well as extremely talented and experienced chef instructors it goes above and beyond by offering a number of out-of-kitchen  opportunities.

If you’re ready to begin your pastry education at ICC, my first piece of advice is this: Don’t miss any opportunity to observe a demo, attend a field trip, get extra practice in a workshop, or volunteer. Next, make sure you take it upon yourself to practice at home, if possible, You may be there to learn all about the world of pastry or how to decorate the most beautiful cake, but don’t underestimate the power of getting to know all of the amazing chef instructors throughout the building. Finally, when given the chance to flex your creativity, incorporate something you struggled with— you’ll be grateful later!

1. Don’t Miss Out

When I started at ICC, I attended the demonstrations that related to pastry, but I didn’t always participate in the culinary demos and  was far too nervous to volunteer. This was my first mistake. How many times in your life will you get the chance to sit in the same room as some of the most celebrated and innovative chefs from all around the world, hear about their journey, ask them questions and get insight into their lives? Attending demos is an incredible way to learn about the diverse paths within the food industry.rankly, you can learn more about what to expect when you start working by attending demos and asking questions than by just attending class.

Harris volunteeringIn addition, ICC is always looking for volunteers to help out when chefs come to visit the school. Instead of having your first time working under a professional chef be day 1 on the job, take advantage of your status as a student and give it a try! You don’t need to know how to do everything before you volunteer. Just come prepared to try your best, use what you know, and ask questions when you need help. Volunteering will not only boost your confidence, it will also give you a glimpse into what it will feel like to work for a chef. What better time to learn than when you’re in school!

2. Practice at Home

Because the 600-hour curriculum is filled with all the fundamental skills & techniques a professional needs to know,, you’ll only get a chance to make things a few times  before moving on to the next lesson. For this reason, it’s so worth it to take these recipes home and test them out in a new environment. Every chef will tell you it takes hundreds of times doing the same thing to even begin to master it. The school exposes you to so many classic and modern techniques but it’s worth it to take it upon yourself to practice things you want to master at home. You want to make a genoise that doesn’t come out thin or dense? Practice your folding at home! You want your buttercream to be smooth and clean? Mask a cake in your tiny New York apartment! Your macarons didn’t have feet when you baked them in class? Try again in your oven! At the very least, your friends, family and or roommates will be grateful.

The best part of trying these recipes at home isn’t even that you’ll be a genoise master the next day. Rather, it’s that you’ll very well take it out of the oven and realize something completely new went wrong this time. This is the magic! Trying recipes at home without a chef instructor demonstrating for you first is how you’ll identify the real questions. By attempting to make things on my own, I became a more curious student and was really able to take advantage of the talent and experience in front of me each day by preparing questions for my chef instructors.

3. Get To Know As Many Chefs As You Can

harris w instructorsSpeaking of questions, hopefully you’ll have tons of them! Maybe you’re having friends over for dinner and you want to make a juicy chicken. Or, your family needs advice on how to finally make a turkey for Thanksgiving that isn’t dry. Don’t forget that you’re in a building with so many different kinds of chefs! Get to know the chefs in culinary, bread or the cake programs. You never know where your passions will take you while at ICC, but by getting to know chefs that may not be your instructors, you will inevitably build a larger network and learn more than you might have signed up for.

4. Do What You Struggle With

Harris platingIn the first few levels of the Professional Pastry Arts program, much of what you will do is right from the textbooks.However, as you accumulate more skill and learn advanced techniques, you will have opportunities to show off your individual talents through recipe development and showpiece work. It’s tempting to want to produce something flawless and keep it safe by doing something you feel comfortable with. I suggest pushing yourself to try something you might not be as good at. Tempering chocolate isn’t your strong suit? Don’t skip out on it this is your chance to practice with the help of a professional chef as your teacher! Incorporate tempered chocolate into your dessert for restaurant day! This is especially true for the skills that are more difficult to practice at home.

Interested in the Professional Pastry Arts program? You owe it to yourself to visit the school that has been home to icons and thought leaders like Jacques Torres, Ron Ben-Israel, Christina Tosi and many more! Click here to schedule a tour to see our kitchens in action, meet with chef-instructors, career services, financial aid, and speak with our admissions team about your personal career goals.

Chef Al

Alumni Spotlight: Chef Ashish Alfred, Culinary ’09

Chef Al at graduationAshish Alfred, chef/owner of the Alfred Restaurant Group, is THE rising star on the Washington, DC-Baltimore, MD-food scene—earning acclaim and rave reviews at his three restaurants: Duck Duck Goose Bethesda, George’s Chophouse in Bethesda, and Duck Duck Goose Baltimore.

 

Duck Duck Goose in Bethesda was recently named one of the top ten “Favorite New Restaurants” by Bethesda Magazine and “Best Restaurant in Maryland” by Southern Living Magazine. In a glowing review, The Washington Post says about Duck Duck Goose, “the delights are in the details,” adding the restaurant is “a solid neighborhood attraction whose appeal lies in the amalgam of many fine points.” In addition, Alfred’s recently opened Duck Duck Goose in Baltimore, was  proclaimed a “fabulous new Fells Point brasserie” by Baltimore Magazine and has also been selected for the Best of Baltimore issue.

 

Chef Al, as he’s often called, is just off of a command performance at the prestigious James Beard House, where he prepared a multi-course dinner for a sold-out audience. The exclusive invitation to host a Beard House dinner meant a return to New York City, where Chef Al began his culinary journey. He was classically trained at the French Culinary Institute, now the International Culinary Center, in Manhattan and honed his skills in some of Manhattan’s best kitchens.

 

Al’s technique is grounded by his classical French discipline, but he isn’t afraid to go beyond tradition, take risks and experiment with his offerings. He delivers contemporary dining concepts that are rooted in soulful cooking.

 

With his quick wit and easy banter, Chef Al is a popular guest with the media, whether he’s sharing a cooking demo and insights on local TV, or battling it out as a contender on Food Network’s Cutthroat Kitchen and Chopped.

What got you into the culinary field? Did you always know you wanted to attend culinary school and why did you choose ICC specifically?

ICC DeansI tried out the traditional college education route, but I quickly realized it wasn’t a good fit for me. I’m not one to sit still for hours on end in a classroom. I wanted to find something where I could be active, busy and productive in my own way— culinary school was the answer for me. From day one, it just felt right. The first day when I put on a uniform and showed up to class, I knew I was where I was supposed to be.

As far as why I chose ICC specifically, it really had to do with the faculty. Take, for example, the founding Deans of ICC— Jacques Pépin, Jacques Torres, Alain Sailhac, and André Soltner. They are basically the godfathers of French cooking. If I were going to play on a football team, I’d want to join the Patriots. It’s a similar sentiment. From the chef instructors, the people who built ICC, to the alumni that have graduated and gone on to do really incredible things, I think all of their resumes speak for themselves.

What was your fondest memory of attending culinary school?

My fondest memory was really the day to day experience of traveling to and from the school. ICC is an amazing school in the middle of Soho, Manhattan. You walk off of Broadway, go up to the locker room, get changed, head into class, and when you leave you’re dumped back onto the streets of Manhattan. It was incredible.

How do you think your classical French training has influenced you in the kitchen?

I own predominantly French restaurants, so my French training has been extremely useful. Even with my restaurant George’s Chophouse, which offers a more American concept, the basics are rooted in French cuisine. Take the mac and cheese at George’s, for example. I learned to make a roux in culinary school and that’s how we make mac and cheese in the Chophouse.

What led you to open your first restaurant?

I really just wanted to run my own show, have my own team and a restaurant of my own.

How do you view your role as chef/owner of three restaurants?

First and foremost, I consider myself a teacher. Every day, I come into my restaurants wanting to inspire my staff to do well, both in front of house and back of house, and encourage them to want to do better than they did yesterday. My role is much like a team captain keeping my players motivated, working toward the same common goal and doing so the right way, without taking shortcuts.

What is it like managing your time between the three restaurants in different locations?

I schedule my time based on the needs of each restaurant. For example, if I have fifty reservations on the books at my restaurant Duck Duck Goose in Baltimore, and I know I have a fully staffed kitchen and front of house, plus managers are there, chances are they don’t really need me there that night. However, say George’s Chophouse in Bethesda has the same number of reservations, but I’m down a line cook, a dishwasher called in sick that morning, and one of my managers isn’t feeling so hot, I’ll choose to spend my time there instead.

What have you learned from owning such successful restaurants, specifically Duck Duck Goose?duck duck goose

I’ve learned there’s nothing more important than building up the team of people you choose to work for you. No matter how good you are, you cannot work 365 days per year, 7 days per week. And when you’re not there, the way your team feels about you will show in the product they serve when you’re not around.

 

 

You recently cooked a 5 course dinner at the James Beard House that bridged your love of French Cuisine and added a modern twist. What was it like to cook at the James Beard House? Did you ever think that you’d end up there?

I remember showing up to orientation at culinary school where they told us we might be able to volunteer at the James Beard House to help some of the notable chefs that go through there. I definitely never thought I’d end up serving dinner at the James Beard House. Cooking that dinner was a very intense and exhilarating experience. As a chef, I’ve cooked a lot of ‘make or break’ meals, for example the opening night of a restaurant. But as soon as I got a call from the James Beard House, I realized every other meal I’ve ever cooked did not matter at all, and I’m going to be cooking on hallowed ground. It was very, very intense, but also incredible. I am very thankful for the opportunity and experience.

What is the best part about opening a new restaurant?

Opening a restaurant is essentially the culmination of to-do lists that are thousands and thousands of items long. The best part is the sense of relief once opening night has arrived. The checkered flag drops and you know you’ve checked off every item off of every list and now it’s show time.

What advice would you give to young Al on his first day of culinary school?

I would tell myself to keep my head down and just work on being a phenomenal cook. A lot of people go to culinary school thinking they’re going to become a world-changing chef. But I think priority one should be to master being a great cook first. Learn how to run a good station and how to do the small things right first. If you focus on being a good cook and have a shred of talent or a sliver of creativity, I believe becoming a great chef will follow after that.

What is your favorite dish to cook for yourself at home?

Roast chicken, mashed potatoes and something green.

Marco Pierre WhiteWhat or who inspires you the most?

I am very inspired by Marco Pierre White. He’s the kind of chef that I think that other chefs should aspire to be, just considering the amount of passion he brings to the table. He embodies the idea that the chef is just another cook.

 

 

Who were you inspired by while in culinary school at ICC?

When I attended ICC, there were two instructors there by the name of Jeff Butler and Pascal Béric (ICC note: they’re still teaching here today!). I had the good fortune of learning from them through a lot of my time there. The intensity and precision with which they work is incredible. Even today, if I cut a fish, I’m doing it the way Chef Jeff showed me. When I make sausage, I’m using Chef Pascal’s techniques. Those two instructors are what being a chef and cook is all about.

Check out Chef Al’s restaurants and follow him on social media:

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mame sow

ICC In The News: Highlights from February 2019

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 brought together some of our favorites from February 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

mame sow
HAUTE LIVING
One Thousand Museum Residences Gives A Sneak-Peek To Gourmet Culinary Offerings At The Sky Lounge

One Thousand Museum Residences is one of Miami’s most historic, architecturally significant and most luxurious developments in all of Miami. The launch of this project is highly-anticipated and comes with many amazing amenties– including The Sky Lounge, where our alumna Mame Sow is the project’s Director of Culinary. Read more in Haute Living here.

Even though National Chocolate Lovers Month is behind us, we like to celebrate with our Dean of Pastry, AKA Mr. Chocolate, all year long. Check out Jacques Torres on The Late Show with Stephen Colbert making his limited edition chocolate violin!

In the kitchen of his 50-seat restaurant, Technique, Westwood resident and ICC alumnus Ross Goldflam is applying the all-important French cooking techniques he learned while studying at ICC. The casual restaurant offers classic French food with an American twist. Check it out here.

Zoe Kanan, Pastry Plus speaker, ICC alumna and head baker at Simon & the Whale, was one of the 22 ICC graduates that received semifinalist nominations for the 2019 James Beard Awards. Congratulations Zoe on your Outstanding Pastry Chef nomination! Read more about her outstanding achievements here.

wine glasses
Slate
These Wine Glasses Are Pure Sophistication at a Bargain Price

Beautiful wine glasses don’t have to be expensive! Slate sat down with our Dean of Wine Studies, Scott Carney, MS and ICC Intensive Sommelier Training graduate Michele Thomas, as well as other wine experts, to learn which wine glasses are the best. Read their recommendations here.

winco brush
NY Mag
How to Clean Wooden Cutting Boards, According to Experts

Whether you’re julienning carrots or breaking down a full chicken, if you cook regularly, your kitchen arsenal probably includes a few good knives and cutting boards. If you’re at all serious about cooking you’ve probably learned that wooden boards are fantastic, but more difficult to clean. Read Chef Hervé Malivert’s recommendations for how to clean a wooden cutting board in NY Mag.

Margaret Eby, recent graduate of our Culinary Techniques program, gave insight into what she learned in the 100-hour program that changed the way she cooked! Read about her journey here.

Chris Morocco is a senior food editor at Bon Appétit where he works in the Test Kitchen developing recipes, dreaming up food content, and figuring out what the next big thing in food is. He regularly appears in the brand’s video content, including Bon Appétit’s new show “Making Perfect.” Read more about him here.

Want to learn more about our Dean of Pastry Jacques Torres? Check out his favorite things in this article about him from Barron’s!

Hyacinth, a new Italian restaurant in St. Paul, is one of the hottest reservations in town. Chef/owner and ICC alumnus Rikki Giambruno dishes in this interview on how he got his start, food philosophy, love for Italian food and what’s ahead. Read the interview here in Twin Cities.

slice of cake
EATER
A.M. INTEL

Have you bought your tickets for Pastryland yet? Read more about our charity bake sale in Eater, and be sure to get your tickets before next Saturday, March 9th!

Richard Hale
Miami New Times
Cancer, Diabetes, and Glaucoma Can’t Stop Restaurateur Richard Hales

Read the unbelievable story of ICC alumnus and restaurateur Chef Richard Hales. He has faced the unimaginable circumstances of overcoming brain cancer, glaucoma, and thyroid cancer, all while battling diabetes and dominating the Miami food scene with his multiple restaurants. Read his story here.

Fresh off of Atomix’s semifinalist nomination for Best New Restaurant from the James Beard Foundation, Jhonel Faelnar, Intensive Sommelier Training alumnus and Wine Director of Atomix sat down with Wine & Spirits to share his recommendations for what to drink with Korean food. Read his wine pairing recommendations here.

Congratulations to ICC alumnus Whang Suh, the owner and pastry chef at Hen & Heifer in Guilford, CT! He is a semifinalist in the Outstanding Pastry Chef category for the 2019 James Beard Awards. Read more about him in the Hartford Courant here.

Model, Chef, and ICC alumna Paige Jimenez recently graduated from our Professional Culinary Arts program in 2018. Read about her love of the culinary arts and her advice here in Ocean Drive.

Read Food and Wine’s article featuring Stacey Kwon, Culinary ’13, President of H Mart, an asian supermarket chain, started by her father in Queens in 1982. Learn more about H Mart’s expansions and what you should buy when you take a trip to one of their stores!

other half brewing
EATER
IPA Hitmaker Other Half Brewing Is Joining Williamsburg’s Domino Development

Co-founder of Other Half Brewing and ICC alumnus Matt Monahan is expanding his popular brewery into the new Williamsburg Domino Development and opening a new Rochester location later in the year. Read about the expansions here in Eater and check out the brewery with a cult following!