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.