holiday gift guide

ICC’s 2019 Holiday Gift Guide

ICC’s annual holiday gift guide is back and we’re excited to bring to you our must-have culinary gifts of the season. We’ve gathered some of our favorite kitchen gadgets, tasty treats, and chef gear to share as you search for the perfect gift this holiday season. You’ll want to snag a Vitamix blender using our exclusive discount code, spruce up your work uniform with Tilit’s new Supply line, and snack on ALL of the holiday treats we’re recommending made by ICC graduates. Plus, don’t miss out on our picks from the pros—ICC chef-instructors & staff recommended what they’re putting at the top of their lists, and we have to say, they’ve got some good taste!

Check out the five different areas of gift giving that we’ve highlighted below. Whether you’re shopping for the professional chef in your life, the cookbook lover, or the charitable gift giver, you’ll find something for almost everyone on your shopping list!

For the Professional

For the culinary professional in your life that seems to have every kitchen tool you could imagine, look no further than these picks for the pros, from the pros. These additions are sure to inspire them in the kitchen!

dinnerware

REVOL | ARBORESCENCE COLLECTION

$21 – $195

Our Director of Culinary Arts & Technology, Chef Hervé Malivert, loves these dishes for the beautiful accent they add to any table and the way they make his food pop!

vitamix

VITAMIX | CLASSIC BLENDERS

Starting at $349.95

Need a new tool for your kitchen? Get a gift for yourself and use code ICCVitamix21216 for 20% off.

burlap and barrel

BURLAP & BARREL | CHEF’S CHOICE COLLECTION

$48.99

 Our friend Ethan Frisch started Burlap & Barrel to create ethically sourced spices and creates exceptional ingredients. We love this Chef’s Choice Collection, featuring unique seasonings like Wild Icelandic Kelp and Flowering Hyssop Thyme, and know the chef in your life will too!
glass

OTHER HALF BREWERY | OTHER HALF ROC TEKU

$15

For the craft beer lover in your life—get them any number of ICC alumnus Matt Monahan’s highly sought after Other Half Brewery cans (so exclusive, you’ll have to wait in line for a few hours), then purchase a special glass for them to drink it out of!

holiday socks

HAPPY SOCKS | ADVENT CALENDAR GIFT BOX

$225

When the chef in your life gets into a uniform rut and wants to spruce things up, ICC Pastry Chef-Instructor Michelle Doll recommends this adorable advent calendar gift box!

blender

AMAZON | ALL-CLAD KZ750D IMMERSION BLENDER

$97.99

ICC Pastry Chef-Instructor, Kierin Baldwin recommends an immersion blender for their endless variety of pastry applications.

tilit apron

TILIT | SUPPLY CHEF APRON

$39

Our friends at Tilit just launched this brand new line of chef wear, Tilit Supply. We love it for it’s street wear aesthetic—get this for your kitchen staff and thank us later!

Saurkrock

HUMBLE HOUSE | SAUERKROCK

$69.95

ICC Chef-Instructor Ben Grebel has a Sauerkrock at the top of his list! He wants this to create different fermentations at home, and if you know someone who’s been wanting to get into fermentation, this is the perfect starter kit.

Canning Kit

AMAZON | CANNING KIT

$39.95

The perfect accessory to accompany the Sauerkrock! Chef Ben also recommends this DIY canning kit so the chef in your life can start creating their own pickling projects.

For the Foodie

For the foodie friend who knows all of the best restaurant spots, wants to develop their cooking skills, or makes the best sous chef in the kitchen, these gifts will keep them at the top of their culinary game!

studmuffin desserts

STUD MUFFIN DESSERTS | STUD BUCKET

$25

ICC graduate Seth Raphaeli went from banker to baker and we’re so glad he did! He creates buckets of treats that will delight any dessert lover. There’s even gluten-free options too!

chefanie straws

CHEFANIE | TARTAN CERAMIC STRAWS 

$60

ICC graduate Stephanie Nass creates beautiful products for your home and we love her reusable straws! Environmentally friendly and so chic, it’s a win-win all around.

croissant

ICC | GIFT CERTIFICATE FOR A ONE DAY RECREATIONAL CLASS

$195

If the foodie in your life would rather get into the kitchen, check out all of ICC’s one-day classes and purchase them a gift certificate! There’s a class for almost everyone on your list from the pasta lover, to the busy baker and wine enthusiast.

my little sous

LITTLE SOUS | MONTHLY SUBSCRIPTION BOX

$24.99

ICC Pastry Chef-Instructor Michelle Doll loves the Little Sous subscription boxes for families and children to connect in their home kitchens! 

spatula

SUR LA TABLE | SILICONE SPATULA

$11

Chef Kierin Baldwin loves silicone spatulas in her kitchen, but this is her absolute favorite one! This one has no nooks where water can get trapped when you’re cleaning it, so it’s perfect for the kitchen.

splendid spoon

SPLENDID SPOON | BREAKFAST AND LUNCH MEAL DELIVERY

$95

For the foodie in your life who doesn’t always have time to cook for themselves, get them breakfast and lunch delivered right to their door! ICC graduate Nicole Centeno created Splendid Spoon to provide healthy options that the whole family will love.

momfuku salt

PEACHY KEEN | MOMOFUKU SEASONED SALTS

$28

Momofuku Seasoned Salts have been the secret to ICC alumnus David Chang’s kitchens for the last 10 years, and now they’re finally selling them to the world! Order these for your favorite home cook and be sure to get one for yourself too.

knives

KORIN | THREE PIECE SET

$299.50

For the amateur home cook who’s just starting to get more serious about their cooking, we love this knife set from our friends at Korin!

instant pot

AMAZON | INSTANT POT

$99

ICC President, Erik Murnighan loves the Instant Pot for creating delicious, quick dinners for his family, plus other fun projects! Don’t underestimate the power of an Instant Pot.

scones

ICC | CULINARY OR PASTRY SUMMER TEEN CAMPS

$1,150 for 5 days

For the young, aspiring chef in your life! Give them the gift of a lifetime with our 5-day Culinary or Pastry Summer Teen Camps. Check out our 2020 class schedule here.

For the Cookbook Lover

For the person with an already impressive cookbook collection, add a few more of these newly released and classic titles to their shelves.

dynamite chicken

TYLER KORD | FOOD52 DYNAMITE CHICKEN

$16.89

Running out of new ways to love everyone’s ultimate dinnertime winner? ICC graduate Tyler Kord solves all of your chicken problems in this cookbook.

the last course

CLAUDIA FLEMMING | THE LAST COURSE

$36

Pastry legend Claudia Fleming’s beloved dessert book returns. It’s finally being reprinted after many years out of print, so our pastry instructors are grabbing their copies and you should too!

the joys of baking

SAMANTHA SENEVIRATNE | THE JOYS OF BAKING

$26.25

Cooking may be a necessity—everyone needs to eat—but baking is different. Inspired by the the best selling cookbook The Joy of Cooking, ICC alumna Samantha Seneviratne delivers a delicious cookbook filled with 75 ways to bake yourself back up when you feel like you’ve hit the bottom.

butcher and beast

ANGIE MAR | BUTCHER AND BEAST

$26.10

ICC alumna Angie Mar’s debut cookbook is so much more than your traditional cookbook. Angie showcases over 80 recipes with her signature unconventional approach to flavor, including Beatrice Inn favorites like Milk-Braised Pork Shoulder and Duck & Foie Gras Pie.

the flavor bible

KAREN PAGE & ANDREW DORNENBURG | THE FLAVOR BIBLE

$24.99

ICC Pastry Chef-Instructor Kierin Baldwin recommends this cookbook to almost everyone she teaches in our kitchens!

heirloom kitchen

ANNA FRANCESE GASS | HEIRLOOM KITCHEN

$13.69

In Heirloom Kitchen, ICC alumna Anna Francese Gass showcases recipes from immigrant women across the world. A beautiful, inspiring cookbook for the holidays.

For the Charitable Gift Giver

We all have that special someone in our life that has just about everything, or the minimalist who prefers not to receive gifts. Instead of racking your brain, and possibly even coming up short, why not donate to a charity in their honor? Check out three of the beloved charities we work with, all of which help students achieve their culinary dreams!

aaron sanchez scholarship fund

AARÓN SÁNCHEZ SCHOLARSHIP FUND

The Aarón Sánchez Scholarship Fund provides recipients with fully paid culinary scholarships to ICC and a paid internship upon completion of ICC’s Professional Culinary Arts program to aspiring chefs from the Latin community in New Orleans, El Paso and Puerto Rico.

mino foundation

MADE IN NEW ORLEANS FOUNDATION

The Made in New Orleans (MiNO) Foundation enriches lives through food and mentorship by providing scholarships to ICC’s Professional Culinary & Pastry Arts programs and entrepreneurial resources.

jacques pepin foundation

JACQUES PÉPIN FOUNDATION

Our Dean Jacques Pépin’s foundation supports free culinary and life skills training, through community based organizations and helps individuals detached from the workforce gain confidence, skills, and employment in food service.

For Your Holiday Party

Don’t show up empty handed! Whether you’re in need of a gift for the host that has it all, or want to be the hero of your family holiday party but don’t have hours to spare in the kitchen, grab one of these delicious treats from our grads. Pro tip—most of these recommendations are offering special holiday editions of their products, so be sure to ask what they have in stock.

baz bagels

BAZ BAGELS | BAZ BAGEL BOX

$60

ICC graduate Bari Musacchio is creating some of the best bagels in New York City at Baz Bagels. Pick up a box and be the hero of any party you attend with fresh, authentic NYC bagels, complete with all the fixings.

donuts

DU’S DONUTS (DOZEN)

$38.50

The food world was devastated when ICC alumnus Chef Wylie Dufresne closed wd~50, but thankfully, he recently returned to the scene with Du’s Donuts. He’s creating delicious donuts with his signature gastronomic flair that are hard to resist.

sausage

J & E SMALL GOODS | SAUSAGE PARTY

$79.95

ICC grad Erika Nakamura, along with wife and co-owner Jocelyn Guest, created J & E Small Goods after starting a family and realizing that high quality, natural sausages and deli meats were hard to come by. You’ll find the products you’ve always dreamed of feeding your family at J & E Small Goods!

brewers crackers

BREWER’S CRACKERS | BREWER’S CRACKERS GIFT BASKET

$45

ICC grad Kyle Fiasconaro created Brewer’s Crackers to offset food waste with the boom in the craft brewing industry. He takes spent grain used to create beer and turns them into delicious crackers. Environmentally friendly crackers, what’s not to love?

suk plating

ICC Professional Culinary Arts Student Takes Home Silver At Umami Cooking Competition

Suk Son Weisman Proudly Represents ICC Among All Women Chef Winners At The Second Annual United States of Umami Cooking Competition

On November 8th, culinary students from around the country gathered in Charleston, South Carolina to compete in the United States of Umami Cooking Competition, presented by Ajinomoto. Developed to strengthen the conversation around umami and monosodium glutamate, or MSG, the competition aims to educate culinary students on the science of umami while debunking the rumors and myths surrounding the ingredient.

suk head shotThis year, the competition challenged semi-finalists from America’s top culinary schools to create two original dishes highlighting umami, including one centered around a plant-based diet, and the other celebrating ethnically-inspired or regional cuisines. ICC was honored to be selected as one of the seven culinary schools, including Johnson & Wales University and the Culinary Institute of Charleston, to participate in the competition.

Through an internal selection process led by ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert, Professional Culinary Arts student Suk Son Weisman was selected from a group of applicants to represent ICC in the competition. (Suk was selected for the competition while a student at ICC, but has recently graduated from the program). suk with medal

 

 

Judged on technique and taste, these culinary students went head-to-head in an exciting all day competition. After months of preparation refining her umami-rich recipes and one-on-one practice with ICC’s resident culinary competition coach, Chef Hervé, Suk Son Weisman took home the silver medal for the competition! We couldn’t be more proud to share Suk’s journey with all of you, and the recipes behind her innovative dishes.

Suk's Journey To Competition

suk plating shrimp steakSuk Son Weisman was born in South Korea and raised on her family’s farm. Her childhood was filled with learning about the different ingredients that grew on their farm like rice, shrimp, salt and garlic. Then, she would learn how to use those ingredients to cook in the kitchen with her mom, a chef herself! Though she had a strong desire to follow in her mom’s footsteps of becoming a chef, she spent 7 years working at Samsung to support her family. When she realized there was something missing in her life, she quit her job and moved to Hong Kong to pursue her lifelong dream of becoming a Chef. In Hong Kong, she worked at fellow ICC alumna, Judy Joo’s restaurant JinJuu, and Alvin Leung’s Bib n Hops for several years. After a dinner with Chef Judy Joo herself, she felt inspired to enroll at the International Culinary Center in New York City to pursue her culinary education and create a strong foundation in other cuisines & techniques. After completing level 4 of the Professional Culinary Arts program, she embarked on one of the most prestigious externships in the country—learning in the kitchens of Eleven Madison Park.

To create her dishes for the competition, Suk reminisced on her childhood and eating seasonal ingredients throughout the year. When her mom would cook meals for her family, it was always well-balanced and nutritious. Overall, her dishes were inspired by her mom’s cooking, as well as the movement towards healthy alternatives to red meat. Her Autumn Umami Shrimp Steak with Radish Purée, for example, was developed to present a dish naturally rich in umami flavor, but offered an alternative to meat.

suk and herve practicing

In preparation for the competition, Suk trained one-on-one for months with our Director of Culinary Arts & Technology, Chef Hervé Malivert. Chef Hervé has coached many ICC students in competition to success including: Rose Weiss, winner of the 2011 Bocuse d’Or Commis Competition; Christopher Ravanello, Northeast Regional winner of the 2012 S. Pellegrino Almost Famous Chef Competition; Colfax Selby, Northeast Regional winner of the 2015 S. Pellegrino Almost Famous Chef Competition; Mimi Chen, winner of the 2016 Ment’or Commis competition; Nick Lee, winner of the 2018 United States of Umami Cooking Competition. Through working with Chef Hervé, Suk was able to hone her mindset for competition—practice timing, organize her thought process and understand what it really takes to compete in a major challenge. For instance, when through their practice sessions, they both felt that something was missing from her umami dressing. After brainstorming, they added coffee to the dressing, which balanced the sauce through its bitterness.

When we asked Suk what it was like to be selected for the competition, she remarked that she was “…Very excited and honored to represent ICC. When I first started culinary school, I was very nervous because English is not my first language. Sometimes, it was hard for me to understand what was going on in class, so I worked extra hard to study cooking, but also English. My instructors in class, Chef Jeff, Scott, April, everyone was helping me both in and out of class to explain to me if I didn’t understand something. I feel very lucky that I met them!”

Check out Suk’s delicious recipes below and you’ll see why these dishes received such high praise!

Served With Parmigiano-Reggiano Crisp and Coffee Pine Nut Emulsion

suk's appetizer

YIELD: 4 Servings

INGREDIENTS

3 Asian Pears

1 Cucumber

3 Persimmons

12 Shiitake Mushrooms

1 Bulb Garlic

3 Tablespoons Apple Cider Vinegar

2 Cups Pine Nuts

1 Cup Sugar

2 Cups Olive Oil

2 Tablespoons French Dijon Mustard

2 Tablespoons Porcini Powder

1 Pound Parmigiano-Reggiano

Aged 18 Months

100 Grams Fresh Brewed Coffee

1 Quart Whole Coffee Beans

1/2 Bunch Fresh Chevril

1/2 Bunch Fresh Chives

Salt & Pepper To Taste

PROCEDURE

For the Dressing:

  1. Combine the apple cider vinegar, toasted pine nuts, sugar, Dijon mustard, porcini powder and
    parmesan in a blender.
  2. Blend on low speed until smooth.
  3. Add the coffee and slowly add the olive oil until well emulsified.
  4. Transfer to an ISI canister.

For the Salad:

  1. Wash pear, cucumber and persimmon.
  2. Peel and cube pear and cucumber
  3. De-seed and cube persimmon

For the Parmesan Crisp:

  1. Micro-plane the Parmigiano-Reggiano and mold inside a 5-inch ring.
  2. Add some porcini powder and place in a 350 °F oven until golden and crisp.

For the Dried Shiitake Mushrooms:

  1. Clean and slice shiitake mushrooms.
  2. Add garlic, oil, salt, pepper and roast in the oven at 350 °F.

To Assemble:

  1. Season the salad mixture with salt, pepper, toasted pine-nuts, chive and olive oil.
  2. Arrange the Asian pear salad on the bottom of the bowl, add the Parmesan crisp and the emulsion.
  3. Finish with dry shiitake and chervil.

Served with Radish and Bacon Infused Mashed Potatoes over a Braised Radish and Dashi Reduction

shrimp steak

YIELD: 4 Servings

INGREDIENTS

2 Daikon Pieces

500 Grams Shrimp

200 Grams Leeks

300 Grams Sweet Rice Flour

50 Grams All Purpose Flour

44 Grams Corn Starch

1 Cup Egg Whites

1 Bag Katsuobushi

2 Cups Dry Shredded Nori

600 Grams Water

60 Grams Soy Sauce

20 Grams Sugar

5 Grams Kombu

5 Grams Ginger Juice

3 Tablespoons Balsamic Vinegar

100 Grams Canola Oil

200 Grams Bacon

400 Grams Potatoes

150 Grams Milk

50 Grams Butter

1 Tablespoon Dry Oregano

2 Lemons

PROCEDURE

Make the Sauce and Daikon Steak:

  1. In a pressure cooker combine the water, soy sauce, kombu, Katsuobushi, sugar and 6 slices of daikon cut 1 cm thick.
  2. Close the pressure cooker, bring to pressure and cook for 25 mins.
  3. Remove pressure, remove the daikon and strain the dashi.
  4. Add the ginger juice bring to a boil.
  5. Slurry the corn starch until proper consistency is achieved.
  6. Taste for flavor, add lemon juice if needed.

For the Shrimp Steak:

  1. Peel and mandoline lengthwise a thin slice of daikon.
  2. Chop shrimp and leek finely, season with salt and pepper, add corn starch.
  3. Spread shrimp filling on top of sliced radish, roll tightly to wrap, keep refrigerated.
  4. When shrimp steak is set, remove plastic wrap, dust with AP flour, and coat with sweet rice powder batter.
  5. Fry at 350 °F until slightly brown.
  6. Mix egg white with corn starch, coat and fry the steak again.
  7. Roll in Katsuobushi and fry again.

For the Purée:

  1. In oil, cook the diced bacon until crispy, strain it, sweat onion and radish in bacon fat, until brown.
  2. Add a few drops of water to deglaze, then add sugar, vinegar, pepper and oregano.
  3. Add back the bacon, add balsamic vinegar and mix well.
  4. Make mashed potatoes.
  5. Combine the mashed potatoes with the bacon mixture and mix well.

To Assemble:

  1. On each daikon steak, arange radish purée and dust dry seaweed on top.
  2. Arrange at 10 o’clock on the plate.
  3. Add at 1 o’clock on the plate, a portion of shrimp steak and some dashi reduction in the center.
don angie flatbread

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

wylie dufresne eggclair
MUNCHIES
Wylie Dufresne Reinvents the Breakfast Sandwich with Cara Nicoletti

We don’t mind that Wylie Dufresne reinvented the breakfast sandwich because he added his signature scientific twist using NO2! Watch the Professional Culinary Arts grad and owner of Du’s Donuts on Munchies Youtube channel create an eclair inspired dish here.

Read about what Executive Chef Timothy Adams (Professional Culinary Arts ’10) is cooking up at Il Palato in St. Louis! You’ll feel like you’ve just stepped into a “swanky hotel in Sorrento” all while dining on delicious dishes like Tagliolini with cauliflower puree, tagliolini noodles, anchovy gremolata and Parmesan or pan-seared scallops with saffron cream, neonata and vegetal sfogliatella. Read more here in River Front Times.

Eng Su, a culinary arts grad, recently opened his second restaurant in Singapore! He’s serving up Peranakan food at The Coconut Club. Check out his cool restaurant concept in TODAY Online.

Read about the 2009 Professional Culinary Arts grad and Chef De Cuisine at Felina in New Jersey, Martyna Krowicka! Learn how she’s moved up the ranks in her career to this 135-seat restaurant in Jersey Bites.

Check out new gelato shop—APEM Creamery and Sorbetteria—by alums Jennifer Ko and Alex Saneski featured in New Jersey Monthly!  With flavors like goat caramel gelato, earl grey and lemon gelato, and orange ginger mezcal sorbet, you’ll be sure to satisfy your sweet tooth with their unique flavors. Read more here.

zoe kanan
EATER
The Baker’s Apprentice

How did Eater Young Gun and ICC Outstanding Alumni Award winner for Excellence in Pastry, Zoë Kanan, establish herself as one of New York’s most promising talents? By learning from fellow ICC grads Christina Tosi of Milk Bar and Melissa Weller of High Street on Hudson, of course! Check out her article in Eater to learn more about her story.

Sasha Grumman (Professional Culinary Arts ’11), previously the chef de cuisine at famed Austin restaurant Launderette, has been named executive chef of Rosalie. Read about the new restaurant in Houstonian Magazine that’s opening in Austin, Texas soon!

pasta
THRILLIST
Home Brews, Handmade Pasta, and Knife Skills: The Best One-Day Classes in NYC

Check out our Handmade Pasta class named one of the best one-day classes in NYC by Thrillist! Register for our next class on 9/7 today to reserve your hands-on station in our Soho Kitchens. Read more about the class here!

Marcel Bakery & Kitchen is a quaint neighborhood cafe helmed by Meny Vaknin, ICC graduate and Food Network Chopped Champion. If you’re looking for a dish to round out your summer, you’ll want to try their yellow curry chicken salad sandwich! Read more in My Central Jersey.

Ross Goldflam’s (Professional Culinary Arts 98) new restaurant, Technique, showcases French food in a delicious way. Read about his restaurant in New Jersey Monthly and see why you should try his menu, which features seasonal dishes like lamb shank with Moroccan-style chickpeas and spices.

In TimeOut New Yorks latest round up of the absolute best restaurant in Manhattan, David Chang is named for Momofuku Ko and Momofuku Noodle Bar, while chef duo Jeremiah Stone and Fabian von Hauske are named for Wildair! See which dishes you should check out at their restaurants.

don angie
EATER
12 Stand-Out Dishes to Try in the West Village

Looking for a new dish to try in the West Village? Check out Eater’s article, where ICC grads Melissa Weller and Scott Tacinelli are featured for their salt bagels and flatbread! Read more about the dishes here.

Need an excuse to travel? If you’re located in NYC, you won’t have to go far! ICC Alumnus Dan Barber was just named to Food and Wine’s World’s Best Restaurant List. Check out his famed restaurant, Blue Hill at Stone Barns, which made the list here.

In need of a last minute getaway before summer ends on September 23rd? 2015 Professional Culinary Arts grad Adrian D’Ambrosi is cooking up gourmet food at the bespoke B&B The Sea Street Inn on Cape Cod! Read more about the picturesque B&B here in Forbes.

According to the Robb Report, there are 16 restaurant openings that are highly anticipated for this fall—Steven Cook, ICC graduate, and business partner Michael Solomonov of Zahav, are opening three new restaurants across Philadelphia. Check them out here.

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 than not enough.
  2. Do your homework on the companies & employers in attendance—that way, you can ask pertinent 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 Restaurants
Abigail Kirsch
Bastianich & Bastianich
Blue Apron
Blue Hill/Blue Hill At Stone Barns
Bold Food Group
Breads Bakery
Celestine
Choc o Pain
Club Med Resorts
Crafted Hospitality
Crown Shy
Dinex
Eataly
Harvest Restaurant Group
Hillstone
James Beard Foundation
Loring Place
Major Food Group
Mercer Kitchen
NoHo Hospitality Group
Nordstrom
Padoca Bakery
Quality Branded
STARR Restaurants
The Center For Discovery
The Culinistas
The Standard
Thomas Keller
Union Square Hospitality Group
Vice Media/Munchies
WS New York
Martha & Marley Spoon
Miason Kayser
Davide
Soho House
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