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 September 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.
Tim Ma, a 2009 alumni of our Professional Culinary Arts program, is now the Chief Culinary Officer of Box’d Eats, a school-lunch delivery service. Described as a Blue Apron meets Lunchables, read all about it here.
Yale University’s School of Public Health is set to host its first conference on olive oil next month. Tassos Kyriakides, the department chair at Yale’s School of Public Health, came up with the idea for the conference after completing the Olive Oil Sommelier Certification Program at ICC. Read about the conference here.
Chef Andy Sen Sang, a native of Ecuador who moved to the Bronx and graduated in 2015, owns Suyo Gastrofusion. His restaurant blends Asian and Latin influences in dishes like steamed pork belly buns, and charred octopus with chorizo quinoa. Check out his feature in the New York Times here.
Little Havana in Washington, D.C. is in the talented hands of Chef Joseph Osorio. He is a graduate, and trained his whole life by cooking in the kitchen with his Cuban immigrant godmother, preparing him to serve Cubano sandwiches and egg rolls, Cuban chicken stews and whole fried fish. Check it out if you’re in D.C.!
How can restaurants and food businesses use Instagram to drive business? Check out these 5 tips we learned with Food & Wine in our event with Instagram for Business last month, and see why it’s more important than ever for aspiring culinary entrepreneurs!
For Food and Wine’s 40th birthday, they looked back at their favorite recipes ever—including two from our deans! In the inaugural issue of Food & Wine, legendary chef Jacques Pépin shared his recipe for the perfect soufflé. Then, in 1979, Paula Wolfert penned an article about great Alsatian chefs cooking their mothers’ food. Included was André Soltner, then the chef at the legendary Lutèce, and he opted to recreate his mother’s outstanding potato pie. Get the recipes here.