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:

Restaurant Websites

Facebook:

Instagram:

Twitter:

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!

Chef Joshua Skenes

ICC In The News: Highlights from January 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 January 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Fabián Von Hauske

MUNCHIES
How to Put a Twist on Classic Tiramisu with the Chef of Una Pizza Napoletana

Tiramisu is a classic and delicious Italian dessert with layers of lady fingers, marscarpone cream, and espresso. Watch how Fabián Von Hauske—chef/owner of Contra, Wildair and Una Pizza Napoletana and ICC alumnus—puts a twist on this classic. Check out his signature recipe on VICE Munchies!

Looking for a new cookie recipe to try? Check out Professional Pastry Arts graduate, Christina Tosi’s, recipe for corn cookies in The Kitchn!

You may have seen him on the Travel Channel, teaching viewers how to make LAVO’s famed one-pound meatball, followed him creating new dishes on his Instagram account, or even caught him on United Airline’s inflight entertainment. Check out alumnus Chef Marc Marrone’s story on Vegas2LA as he recaps 10+ years with TAO Group with the honor of Las Vegas Food & Wine’s Chef of the Year.

Vivian Kamen, Professional Pastry Arts alumna, was a professional pastry chef for many years before finally turning her baking skills into her organizational dream— a recipe database for all to use! Check out her story here on Forbes.

Jhonel F.
GRAPE NATION
Episode 96: Jhonel Faelnar, Atomix, NYC

Jhonel Faelnar, Advanced Sommelier and graduate of ICC’s Intensive Sommelier Training program, is the Wine Director of one of NYC’s hottest restaurants—Atomix! In this episode, Jhonel shares how he came to pursue his wine career after a stint in fashion, and gives listeners a look into the diverse wine list of Atomix. Listen to his story on Grape Nation’s podcast here.

Chef Joshua Skenes
THE NEW YORK TIMES

Joshua Skenes, famed chef of 3 Michelin Starred Saison in San Francisco and ICC graduate, recently branched out from his first restaurant tbringa  new concept to the Bay Area. Angler, his newest venture, is rethinking the way that restaurants look at seafood and adapt to the forces of climate change. Check out the review of Angler in the New York Times.

Congratulations to Professional Pastry Arts graduate Justine Blandon for the successful opening of her new bakery Paixtries in Bayonne, NJ. Read more about her delicious pastries here.

Alumnus Conor Swanson is opening a new restaurant, Bird & Bao, in Long Island. Here, he will showcase his perfected pork buns and fried chicken bao buns. Check out more from his restaurant here.

Former Art of International Bread instructor, now program director for the bakers in training program at Hot Bread Kitchen, and partner of ICC, Karen Bornarth was featured in Munchies’ article on New York bakers. Check it out here.

Katzie Guy Hamilton
AMNY
Cookbook ‘Clean Enough’ Balances Bowls and Toasts with Cookies and Cakes

Katzie Guy-Hamilton is a 2007 graduate of our Professional Pastry Arts program and has always loved sweets. After feeling like she wanted to amp up her health routine, she joined Equinox as their food and beverage director. Now, find her first cookbook Clean Enough: Get Back to Basics and Leave Room for Dessert, on shelves now!

Henry Lu
FOOD & WINE
The Pig-Centric Chinese New Year Feast in Brooklyn You Won’t Want to Miss

Henry Lu, ICC alumnus and Executive Chef of Loosie’s Kitchen in Brooklyn, pulls on inspiration from his heritage to celebrate the upcoming Chinese New Year festivities with a feast! On Tuesday, February 5th, he serves up the “We Are All Pigs” celebration to acknowledge the Year of the Pig with what else—suckling pig. Tickets are $30. Check out his feature in Food & Wine for more info.

Olive oil professionals and enthusiasts from all over the world gathered in London last week for that city’s first Olive Oil Sommelier Certification Program. Learn more about our Olive Oil Sommelier Certification program’s international endeavors, and don’t miss our next session of the program in NYC this May!

Was bolstering your cooking skills on your list of New Year’s Resolutions? Chef Hervé Malivert, our Director of Culinary Arts and Technology, sat down with Medium to share his quick tips to getting in the kitchen and building your cooking confidence. Read about what he said here.

Ashish Alfred, chef/owner of the Alfred Restaurant Group and ICC alumnus, is the rising star on the Washington, DC-Baltimore, MD food scene, earning acclaim and rave reviews at his three restaurants: Duck Duck Goose BethesdaGeorge’s Chophouse in Bethesda, and Duck Duck Goose Baltimore. Read his interview in Food and Beverage magazine here.

If you’re in Ohio and looking for a great place to have lunch or breakfast, check out alumna Chef Stacy Maple’s restaurant, Bistro 163. At her non-profit restaurant, a pay-it-forward concept is adopted to help those who can’t afford to pay for a meal. Those who can afford it are encouraged to pay more than the suggested prices. Read more about it here.

Table Talk with Michelle doll
CHOWHOUND

Table Talk, a helpful segment from our friends at Chowhound, brings together a discussion platform for home cooks. Michelle Doll—chef, food writer, Adjunct Chef Instructor and ICC alumna—is featured in this latest installment of Table Talk. Check it out here.

If you’re in Philadelphia and looking for some Italian pastries and cooking, head to Fiore in Queens Village, owned and operated by ICC alumna Justine MacNeil and partner Ed Crochet. Expect bold flavors and delicious treats! Read about it in Philly.com here.

Jesse Howland, Art of International Bread Baking graduate, is the pastry chef at LeRoux in Denver, Colorado. Read the review of LeRoux and check out what Chef Howland is up to on 5280.

International News
Brazil

Linum Bakery, the cake bakery of alumna Maria Beatriz de Almeida Pinto, is a smash hit in Brazil, delivering over 20 cakes per month. Read about her bakery in Vogue here.

Japan

Were you inspired to learn more about Japanese cuisine after our Art of Japanese Knife Skills and Sashimi demonstration this past January? Read more about the demonstration with alumnus David Israelow and Chef Yuuki Tanaka from Japan here.

Turkey

Turkey is a melting pot of cuisines that grew from ancient times and interaction with its surrounding cultures and countries. Turkish food is currently on the forefront of global cuisine, and one of the chefs helping to shed light on it is our graduate, Didem Şenol. Read about one of the most well known chefs in Turkey here.

Scholarship News

Our Professional Development Scholarship—created to support the educational pursuits of professionals working, or with experience, in the culinary and hospitality industry—is creating buzz among trade publications Total Food Service and American Cake Decorating. Over the next two years, ICC will award up to $720,000 in scholarships to industry professionals seeking to continue their education at the International Culinary Center in one of our four specialized programs of study—The Art of International Bread BakingIntensive Sommelier TrainingCake Techniques & Design, and Culinary Entrepreneurship.

Take advantage of this great opportunity to pursue your certifications and submit your application today!

The hive

ICC In The News: Highlights from December 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 brought together some of our favorites from December 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

jacques torres and nicole byer

EATER
Nicole Byer and Jacques Torres Are the 2018 TV Duo of the Year

Dean of Pastry, Jacques Torres, is the primary judge on the hit Netflix series Nailed It! with co-host Nicole Byer. According to Eater, their co-host chemistry is undeniable, and they won the 2018 TV Duo of the Year! Click here to check out the article.

Chef Peter Prime, of Caribbean-inspired smokehouse Spark, will focus on a whole range of island flavors from his native Trinidad and Tobago at his forthcoming spot, Cane in Washington, D.C. Check it out in early 2019!

Chef Will Baxter, a Professional Culinary Arts graduate, is opening the coolest restaurant concept in Louisiana with his mother. His grandmother owned an antiques store inside of their home for more than five decades, which heavily impacted his love for everything French. Now, he is excited to open a French bistro inside of the old antiques shop and continue his grandmother’s legacy with his mom. Check out the story here.

There’s more to Prosecco than you think. Alan Tardi sat down with Wine4Food and demystified this beloved Italian bubbly and gave his insight into what makes it so special. Watch here!

The Hive
EATER
The Hottest Restaurants in Brooklyn Right Now, December 2018

If you’re in Brooklyn and looking for a new restaurant to try in 2019, look no further than our graduate Anton Dayrit‘s establishment The Hive. Find delicious, classic American fare with international twists.

Atomix
THE NEW YORK TIMES

The New York Times released their list of New York’s Top 10 New Restaurants of 2018. Superstar restaurant Atomix captured the #1 spot, and our graduate Jhonel Faelnar is the restaurant’s Wine Director. Read about it here.

Provenance Meals is an organic, prepared meals service that delivers clean eating options right to your door. Executive Chef Serafina Alonso earned four diplomas from ICC and is cooking up delicious meals for the delivery service. Check it out here on Delish.com.

Alan Tardi, award winning James Beard author and wine expert, stopped by ICC during the fall to give an insightful workshop and tasting on Prosecco. Read Wine4Food’s article on the 5 things you didn’t know about Prosecco here.

CHOWHOUND

Need to spruce up your holiday cookies this year? Watch our Director of Pastry, Chef Jansen Chan, as he shares his tips to create homemade, colored sugar.

Feeling like you need extra holiday spirit and inspiration? Read about our graduate, Dru Tevis—the new corporate pastry chef for SoDel Concepts—and how he created the winning gingerbread town for the 2018 Rehoboth Beach Gingerbread Contest!

Graduate Michael Maksimowicz recently opened Casa Pearl in Williamsburg, VA with his co-owner, chef, and wife Chelsea Maksimowicz. If you’re in the area, check it out to see tacos and oysters collide! Read more here.

fried sardines
WINE ENTHUSIAST

Dean Cesare Casella shared his simple, melt in your mouth recipe for fried sardines. Check out his recipe in Wine Enthusiast and add it to your holiday menu!

Samantha Capaldi, a.k.a. Samantha Sommelier, is a graduate of ICC’s Intensive Sommelier Training program and Certified Sommelier through the Court of Master Sommeliers. As a gourmet food connoisseur with a passion for making wine approachable, her wine pairing tips help even beginners get started. Read her tips here.

Rudy’s Bakery and Cafe in Ridgewood, Queens, is filled with german sweets, history, and our grad, Cristina Nastasi as its pastry chef. Check it out if you’re in Queens, and be sure to try their seasonal treats.

Presents

Holiday Gift Guide 2018

The holiday season is in full swing, and although Black Friday and Cyber Monday have passed, the season of giving is just beginning. If you’re scrambling to think of a unique gift for your loved one, friend, or even your favorite sous-chef, look no further than our Holiday Gift Guide!

This year, we highlighted three different areas of gift giving. Whether you’re shopping for the professional in your life, the foodie that knows every restaurant in Manhattan, or someone in between, check out all of our suggestions below!

For the Professional

For the culinary, pastry or wine professional in your life—from pro gear to great reads—these professional gifts are sure to delight any friend working in the industry, colleagues or your boss. But if you don’t need to impress your executive chef, you can always pick up one of these gifts for yourself!

Tilit Apron

Tilit Chef Apron

Tilit is redefining work-wear for the hospitality industry from stove to street. For the chef in your life, a Tilit Apron is wearable, durable, and long lasting. Check out their line of aprons, all made right here in New York City!

The Pastry Chef’s Little Black Book

The Pastry Chef’s Little Black Book

It’s a great time to be a pasty pro! If you are looking for a book that is traditional, but none the less very professional, check Professional Pastry Art’s graduate Michael Zebrowski’s The Pastry Chef’s Little Black Book. Be warned—this book is anything but little! It includes any and everything you may need for a professional pastry kitchen.

The Sommelier's Atlas of Taste: A Field Guide to the Great Wines of Europe

The Sommelier’s Atlas of Taste: A Field Guide to the Great Wines of Europe 

For more serious Sommelier studies, this beautiful book, The Sommeliers Atlas of Taste: A Field Guide to the Great Wines of Europegoes beyond the basics through the classic wines of Europe. Not only covering what to drink and where it’s from, this guide offers tips on how to taste and highlights many producers. It is a visual book with great design, layout and photos that are sure to be treasured by anyone who is serious about wine.

Cocktail Kingdom Essential cocktail kit

Cocktail Kingdom® Essential Cocktail Kit

Cocktail Kingdom is the world’s premier manufacturer and distributor of professional barware, offering a wide spectrum to meet the needs of the restaurant industry. This essential cocktail kit is an ideal gift for the busy restaurant owner who needs an upgrade in their life.

Polka Pants

Polka Pants

Featured in Vogue and founded by Professional Culinary Arts graduate, Maxine Thompson, Polka Pants offers tailored chef pants for women designed for functionality, comfort and style. Pick up a pair for the kitchen professional in your life, or buy a pair for yourself!

For the Young, Aspiring Professional

A student cooking

Teen Camps at ICC

For the young, aspiring chef in your life, our Teen Camps are a perfect way to get them into the kitchen. With Culinary and Pastry camp options, your teen is sure to be inspired during the week-long cooking & baking sessions. Relax knowing that your teen is learning from experienced, dedicated chef instructors (the same chef instructors who teach our Professional Culinary and Pastry Arts programs!)

For the Foodie

For the foodie friend or family member who knows all of the latest restaurants, keeps up with new food trends and has an envious home kitchen for entertaining!

Delicacies jewelry

Delicacies Jewelry

A perfect conversation starter and accessory to amp up any outfit, Delicacies Jewelry is a great way to celebrate your foodie’s favorite ingredient. They’re all about tasteful jewelry for people who love food, so whether it’s dainty farfalle pasta, or a beautiful pineapple, you can find the right option for anyone.

All About Cake

Milk Bar: All About Cake

Something that every foodie should have in their home baker tool kit is ICC Alumna Christina Tosi’s newest book—Milk BarAll About Cake. Learn how to bring the Milk Bar flavor home using her basic recipes with flavors that are anything but! This book includes bundt cakes, sheet cakes, cupcakes and, yes, the famous cake truffles. If someone in your life loves Milk Bar or even if they just love sweets, this book is the perfect gift.

Scone and coffee

One-Day Recreational Class at ICC

Give the gift of “experience” with a cooking class! Our one-day recreational classes are the perfect present for the avid home cook or bake sale guru in your life. With 20+ classes in cooking, baking and wine studies to choose from, there’s something for everyone at any age! Not sure which class they’d want to take? A gift certificate is a perfect option to let them choose!

Jacques Torres Chocolate

Jacques Torres Chocolate: Holiday Special Edition

We know we tend to favor our Dean of Pastry Arts’ amazing chocolates, but many people around the world agree that Mr. Chocolate, Chef Jacques Torres, makes some of the best bon bons around. We particularly love his Holiday Special Edition chocolate box that can satisfy any sweet-tooth. If you’re really in the holiday spirit, sit down with your box of chocolates and tune into the premiere of Netflix’s Nailed It! Holiday! season airing December 7th to see Jacques Torres as lead judge.

Essential Tools, Tops & Techniques for the Home Cook

Essential Tools, Tips & Techniques for the Home Cook

For the home cook ready to take their culinary game to the next level, pick up a copy of the newly released Essential Tools, Tips & Techniques for the Home Cook by Michelle Doll. This ICC alumna and adjunct Chef-Instructor has developed the perfect culinary compendium for the foodie to keep on hand in the kitchen. Without overwhelming, Chef Michelle walks the reader through essential culinary school techniques and tips to elevate their recipes. The book also includes recipes for every occasion and even a section for pressure cooker fanatics.

Menus: A book for your meals and memories

Menus: A Book For Your Meals and Memories

Legendary Chef, author of 29 cookbooks, acclaimed television host, Legion of Honor award winner and our Dean of Special Programs Chef Jacques Pépin has been hand-illustrating menus to keep track of what he cooked for friends, birthdays, anniversaries, weddings, and holidays. This book brings together Pépin’s favorite paintings so you can commemorate your own dinners with everything from the menu to the guests that joined you!

ICC Staff Picks

For when you want some help from the pros! Aren’t sure what to buy the professional, foodie, or family member who loves to entertain? Our staff are some of the most knowledgeable in the culinary industry, so if you’ve ever wondered what we use in our kitchens, look no further than our picks below!

ARY VacMaster

From our President, Erik Murnighan

When ICC President Erik is at home, he likes to pull out his ARY VacMaster chamber vacuum sealer for food preparation, preservation, and cooking sous-vide. Unlike a traditional Food Saver, a chamber vacuum sealer allows you to easily seal liquid and/or items with liquid. Whether he is making his signature hot sauce, turkey legs confit for Thanksgiving dinner, or any type of sous-vide cooking, vacuum chambers have a variety of uses. There are many new models and brands, but check out this option here.

Vitamix blender

From our Vice President of Education, Leland Scruby

Our Vice President of Education Leland is a graduate of ICC’s Professional Culinary Arts and Intensive Sommelier Training programs, and recommends a Vitamix blender as a must have kitchen staple for any avid home cook. Used by professionals all over the world, it is an amazing blender that has many different features like puréeing, chopping, and even emulsifying. ICC is proud to be a Culinary School Partner of Vitamix, which provides a discount to the ICC Community. Click here and use promo code: ICCVitamix21216 to view the offers!

Gefilte fish

From our Assistant Director of Education, Judson Kniffen

Supporting our community is in our DNA, so it was easy for Judson to recommend one of our Culinary Entrepreneurship instructors Liz Alpern’s Gefilte Fish from her business The Gefilteria. Gefilte Fish is a traditional Ashkenazi appetizer served around the holiday season, and Liz’s can’t be missed!

Spatula from williams sonoma

From our Career Services Coordinator, Cortney McKenzie

For a fun gift that gives back, Cortney, graduate of both ICC’s Professional Pastry Arts and Intensive Sommelier Training programs, recommends a celebrity-designed spatula that benefits No Kid Hungry. 30% of the proceeds from every spatula goes towards helping feed children. Check out all of them here!

Kitchenaid Mixer

From our Assistant Director of Admission, Stephanie Baril

When Stephanie, ICC Professional Pastry Arts graduate and Assistant Director of Admissions is baking at home, the one thing she can’t live without is her ruby red KitchenAid Mixer. She uses her mixer whenever she gets the chance; from custom order cakes for clients, to cookies and mashed potatoes for family, a KitchenAid Mixer is a tool you’ll come back to time and again.

Wine Food: New Adventures in Drinking and Cooking

From our Librarian, Sara Quiroz

This year, Sara completed our Intensive Sommelier Training program, so she is all about wine for her staff pick! For any wine lover, pick up a copy of Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker. The simple, yet creative recipes with fun and unique wine pairings will make anyone a pro-hostess, as well as surprise seasoned wine lovers. It also includes fun “Pairing Cheat Sheets” such as what pairs with take away or what to drink when you don’t feel like eating!

Larmandier-Bernier "Cuvée du Levant" Vieilles Vignes Brut

From our Wine Coordinator, Elizabeth Smith

From one of the first producers to bottle single-vineyard Champagne & to champion low dosage comes this absolute stunner of a vintage cuvee. Larmandier-Bernier “Cuvée du Levant” Vieilles Vignes Brut 2007 comes from the oldest Grand Cru vines in the village of Cramant, farmed biodynamically & hand-harvested. Whether you’re looking to treat yourself or impress another, this treasure of a Champagne is a perfect choice.

And One More...

Champagne gift set

In thinking about the holidays and bringing the community together, we wanted to share a piece of advice from our late Founder Dorothy Cann Hamilton. Dorothy was a visionary in culinary education and helped to shape the food world as we know it today. In addition to her vast culinary knowledge, she was well versed in the world of wine and wrote an article about how a great wine must be paired with the correct glass. To pair with our Wine Coordinator Elizabeth’s amazing champagne selection, pick up a a champagne gift set that has all of your needs to accompany a beautiful bottle of champagne.

Angela Garbacz for Forbes

ICC In The News: Highlights from November 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 brought together some of our favorites from November 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Rebecca and Jansen

EATER
Watch: The Architecture-Trained Chef Creating Sky-High Pastries

Our Director of Pastry, Jansen Chan, and 2007 Professional Pastry Arts graduate & host of Eater’s new series Sugar Coated, Rebecca DeAngelis, constructed a towering re-designed Croquembouche.

Read this review of our grad Ashish Alfred’s new restaurant, Duck Duck Goose in Balimore. It offers a sophisticated take on European cuisine without the accompanying pretense, and has amazing honey-roasted duck. If you’re in Baltimore, be sure to check out his restaurant!

Chef Hervé Malivert, Director of Culinary Arts & Technology, and Chef Jürgen David, Associate Director of Pastry Arts explain how to save your Thanksgiving feast from the most common kitchen mistakes like dry turkey, lumpy mashed potatoes, and more! Click here to watch more on CBS New York.

bacon egg and cheese sandwich
EATER
Manresa Bread to Debut All-Day Fare at New Cafe

Manresa Bread, co-founded and operated by Art of International Bread Baking graduate Avery Ruzicka, is opening a third location in California. Stop by one of their amazing bakeries for a delicious treat and read about the third location here.

lauren bush lauren and lani halliday
IN STYLE

As the stylish founder of Brutus Bakeshop and graduate of our Culinary Entrepreneurship program, Lani Halliday is known for her gluten-free custom creations. Get her gluten-free cookie recipe here and read about her team up with Lauren Bush Lauren.

A dish from momofuku ko
EATER
The 38 Best Restaurants in America

Eater released their 38 Best Restaurants in America. Three of our graduates were featured on the list, including David Chang, owner of Momofuku Ko, Dan Barber for Blue Hill At Stone Barns, and Steven Cook, co-owner of Zahav. Congratulations to our alumni! Check out their restaurants on the list.

Chef Hervé Malivert, Director of Culinary Arts & Technology, shared his Turkey Safety Tips, from how to thaw your turkey to the proper internal temperature of your cooked turkey. And, if you insist on deep frying your turkey, Chef Hervé also shares his recommendations to keep you and your loved one’s safe. Click here to watch the video feature on CBS New York.

Few spots remain in the first London edition of the Olive Oil Sommelier Certification Program, an international course jointly produced by the Olive Oil Times Education Lab and ICC. Check out the program and learn more here.

Love decorating with sprinkles but tired of the same old rainbow colors? Now you can make your own sugar sprinkles at home, in any color and shade you please! Chef Jansen Chan shows two great baking decorating techniques in one, how to make royal icing and how to turn that royal icing into your own homemade sprinkles. We went with fall colors, but you can easily adapt this for any time of year! Click here to see how in this Chowhound video.

Angela Garbacz in Forbes
FORBES

Angela Garbacz’s passion for pastry began at a young age and led her to study Pastry Arts at ICC. After discovering she had a dairy intolerance, Garbacz decided to use her knowledge of ingredients and classical techniques to craft beautiful, delectable sweets that catered to a variety of restricted and alternative diets. Read more about her and her shop, Goldenrod Pastries in Forbes.

Matt Monahan, Professional Culinary Arts ’07, co-founded Other Half Brewing in New York in 2014. Years later, it’s made it on Thrillist’s list of Best Craft Breweries in every state as the best brewery in New York. Read about it here.

David Chang
WALL STREET JOURNAL
David Chang’s Culinary Universe Is Still Growing

Read the Wall Street Journal feature on our Professional Culinary Arts graduate David Chang. Year over year he continues to expand his restaurant group Momofuku, and people continue to line-up out the door to get a taste of his latest creations. Read more about him here.

While it’s hard to think of a more American tradition than Thanksgiving, it’s actually quite easy to add a little French flavor to your dinner. Chef Alain, Chef Hervé, and Chef Marc give their recommendations for their favorite French classics that pair perfectly with turkey! Click here to read the feature in France-Amérique Magazine.

Alex LaPratt, Master Sommelier and adjunct instructor for our Intensive Sommelier Training program, was recently profiled by Wine Spectator. Read to get a glimpse into the day of a restaurant owner and Master Sommelier!

Don’t have time to make a pie crust this holiday season? No problem! Chef Jansen Chan’s pumpkin pie hack lets you make one from scratch in less than 30 minutes. Click here to see how in this Chowhound video.

Peter Sherman sees bacon as more than a side dish for diner eggs. At BarBacon, his 84-seat sports bar in Hell’s Kitchen, the salt-cured and smoked meat receives its culinary due by being battered then deep-fried, infused into whipped cream or covered with chocolate, among other treatments. Stop by his bacon focused restaurant in NYC!

atomix dish
ESQUIRE
20 BEST NEW RESTAURANTS IN AMERICA

Congratulations to our grads for making Esquire’s list of the 20 Best New Restaurants in America. From Executive Chef and Co-Owner Scott Tacinelli’s (Professional Culinary Arts ’08) evolution of Italian-American cuisine at Don Angie, Jhonel Faelnar’s incredible wine list at cutting-edge Atomix NYC(Intensive Sommelier Training ’14), and Kate Williams (Professional Culinary Arts ’07) Irish-influenced menu at Lady of the House, we are proud to recognize these amazing alumni! Read more about them here.