queer the table

Queer The Table LIVE at ICC!

THIS EVENT HAS BEEN POSTPONED. PLEASE STAY TUNED FOR AN UPDATE WITH THE NEW DATE.

Queer The Table is a podcast from Heritage Radio Network (HRN) about the joyful, messy, radical magic that happens in spaces where queerness and food intersect.

On April 2nd, in collaboration with the Hetrick-Martin InstituteQueer The Table is bringing the conversation to the International Culinary Center live as host Nico Wisler explores the idea of “queer food” and the importance of queer community within the world of food and hospitality. Join LGBTQ+ leaders in New York’s culinary world for an honest, celebratory, and inspiring conversation about finding and building community and claiming queer identity in the food space. In this conversation, panelists Nico Wisler, Andre Springer, Jen Martin and John deBary will recount their experiences as queer people in the food industry. They will discuss how they got to where they are today and provide insight on how queer people can navigate the job space in a confident and safer way.

Thursday, April 2, 2020
6:30pm-8:00pm
International Culinary Center
462 Broadway | New York, NY 10013

 Admission is Free, Registration Required

MEET THE SPEAKERS
Nico Wisler

Nico Wisler is a middle school teacher, storyteller, and enthusiastic dinner party host who is forever swooned by the intimacy of both cooking and making radio. They believe deeply in the power of queer dance parties, chosen family, long bike rides, and extra garlic. Nico’s podcast, Queer The Table is about the joyful, messy, radical magic that happens in spaces where queerness and food intersect. In conversation with farmers, chefs, activists, historians, seed savers and business babes, Nico explores the idea of “queer food” in all of its limitless forms.

Andre Springer

Andre Springer was born in the Bedford Stuyvesant neighborhood of Brooklyn in the 80’s into a Barbadian family who immigrated to the United States in the late 60’s. Andre was always surrounded by the love of food, whether it was Alma, Springer’s Grandmother, or working in restaurants, bars, and cafes for over 17 years. Food was a gateway into other cultures, lives, and places in NYC. Today, Andre is a Hot Sauce and Food Entrepreneur currently expanding the Shaquanda Will Feed You brand across the United States of America online and in real life. Shaquanda Coco Mulatta was born at The Slide (a former bar on the Bowery) in 2005, an alter ego developed by Andre Springer, who lives mostly in the 4th dimension. Shaquanda is a downtown nightlife performer providing an audience with shows that are “hood avant-garde.” Why the name Shaquanda? Why not? Shaquanda is a celebration of Bed-Stuy.

Jen Martin

Jen Martin is a founder and owner of Pipsnacks, a snack food company on a mission to restock the modern pantry with better for you heirloom snacks. Her company has been featured on Shark Tank and Oprah’s Favorite Things. She is also a founding member of the team behind Queer Soup Night, a national party phenomenon on a mission to lift up queer chefs, build community and raise funds for social justice orgs. Jen is focused on using the power of media to create deeper access to community and social action. She has been featured in Forbes 30 under 30 and Essence 50 Female Founders to Watch.

John-Debary

John deBary is the Co-Founder and Board President of Restaurant Workers’ Community Foundation, which is devoted to addressing quality-of-life issues in the hospitality industry through grantmaking, advocacy, and impact investing. John is also the creator of Proteau, a line of non-alcoholic botanical aperitifs, as well as the author of the upcoming cocktail book, Drink What You Want, due out June 2020 from Clarkson Potter. He lives in the Lower East Side with his husband and cat.

Barrel of Sherry

Certified Sherry Wine Specialist Seminar Returns This May!

Lustau, maker of top quality Sherries, presents a brand new wine certification available to all wine students and professionals: the Certified Sherry Wine Specialist. Offered by Lucas Payà, Certified Sherry Educator and Lustau’s Brand Educator, this brief course offers Intermediate Level study material that has been reviewed and approved by the Regulatory Council of Jerez.

After many successful SOLD OUT workshops, ICC has partnered with Lustau again to host the certification seminar this May. Register today to reserve your seat!

Thursday, May 21, 2020
3:30pm-6:00pm
International Culinary Center
28 Crosby St, 5th Floor | New York, NY 10013

Cost: $35 per person

EVENT DETAILS

The program consists of a 2.5-hour class that includes:

    • Instruction on the history, geography, climate, viticulture, wine-making, and wine styles.  When studying the styles of sherry, students will learn about their differences, pairings, and best ways to serve.
    • A tasting of 6 wines, including all the basic styles (Fino, Amontillado, Oloroso, and Dulce).
    • A 28-question test, graded after the course to award the Certified Sherry Wine Specialist recognition to those with a passing score of 20 or higher.

The Certificate of Achievement will be signed by both Lustau’s CEO and César Saldaña, Director of the Regulatory Council of Jerez. They will be numbered and a list of those that passed the course will be shared with the Regulatory Council.  A Certificate of Recognition will be issued to those that do not achieve the passing grade but only signed by Lustau.

Attendees must be at least 21 years of age.

james beard 2020

James Beard Awards 2020: ICC Alumni & Dean Semifinalists Announced

28 Semifinalist Nominations Go To Members Of the ICC Community

The culinary awards season is just heating up, and each year it brings us such joy to see International Culinary Center alumni and Deans recognized for the excellence they bring to our industry. With the recent announcement of the 2020 semifinalists for the James Beard Awards, we’d like to congratulate the following ICC alumni [and Deans!] on their nominations. We’re thrilled to announce that this year, 24 ICC alumni and 2 ICC Deans have received a staggering 28 semifinalist nominations for the 2020 Awards and they’re just getting started. The James Beard Foundation Book & Media Awards are expected to be announced early next month, and we can’t wait to see some of our other talented graduates recognized for their work outside the kitchen. We’re so proud to see these talented individuals, and their respective businesses, acknowledged for their hard work and dedication to their craft.

Some of the highlights from this year’s announcement include the recognition of Sarah Welch, Co Owner and Executive Chef of standout hot-spot, Marrow in Detroit and Peter Prime, Co Owner and Executive Chef of Prime in Washington D.C. One of this year’s Outstanding Restaurant Award nominees, Restaurant Alma in Minneapolis—owned by ICC alumnus, Chef Alex Roberts—is celebrating their 20th Anniversary this year!

Follow us throughout awards season for updates on the James Beard Foundation Media & Book Awards semifinalists, finalists and award winners! 

2020 JAMES BEARD AWARD SEMIFINALISTS [LIST OF ICC ALUMNI & DEANS]

2020 Restaurant & Chef Awards

Best New Restaurant:

Cultura, Asheville, NC [Jacob Sessoms, Chef and Co-Founder, Culinary Arts ’03 & Pastry Arts ’03 ]

Kalaya, Philadelphia, PA [Chutatip Suntaranon, Chef and Co-Founder, Culinary Arts ’11 ]

Kāwi, New York, NY [David Chang, Owner, Culinary Arts ’01]

Outstanding Baker:

Avery Ruzicka, Manresa Bread, Los Gatos, CA [Culinary Arts ’10 & Art of International Bread Baking ’11]

Outstanding Bar Program:

Existing Conditions, New York, NY [Dave Arnold, Owner, ICC’s Associate Dean of Technology]

Outstanding Chef:

David Kinch, Manresa, Los Gatos, CA [ICC Dean]

Maricel Presilla, Cucharamama, Hoboken, NJ [Culinary Techniques ’93]

Marc Vetri, Vetri Cucina, Philadelphia, PA [Art of International Bread Baking ’98]

Outstanding Hospitality:

Saison, San Francisco, CA [Joshua Skenes, Chef/Owner, Culinary Arts ’01]

Outstanding Pastry Chef:

Maggie Huff, Homewood, Dallas, TX [Pastry Arts ’05]

Outstanding Restaurant:

Frasca Food and Wine, Boulder, CO [Kelly Jeun, Co-Executive Chef, Italian Culinary Experience ’07]

La Morada, New York, NY [Carolina Saavedra, Executive Chef, Professional Culinary Arts ‘17]

Quince, San Francisco, CA [Aaron Babcock, Sommelier, Intensive Sommelier Training ’12]

Restaurant Alma, Minneapolis, MN [Alex Roberts, Chef/Owner, Culinary Arts ’93]

Outstanding Wine Program:

Flight Wine Bar, Washington, D.C. [Swati Bose, Co-Owner, Food Business Fundamentals ’10]

Outstanding Service:

Saison, San Francisco, CA [Joshua Skenes, Chef/Owner, Culinary Arts ’01]

Frasca Food and Wine, Boulder, CO [Kelly Jeun, Co-Executive Chef, Italian Culinary Experience ’07]

Rising Star Chef of the Year:

Rikki Giambruno, Hyacinth, St. Paul, MN [Culinary Arts ’12]

Zoë Kanan, Simon & The Whale, New York, NY [Pastry Arts ’10]

Best Chef: California:

Joshua Skenes, Saison, San Francisco, CA [Culinary Arts ’01]

Best Chef: Great Lakes:

Sarah Welch, Marrow, Detroit, MI [Culinary Arts ’10]

Best Chef: Mid-Atlantic:

Joey Baldino, Zeppoli, Collinswood, NJ [Culinary Arts ’02]

Peter Prime, Cane, Washington, D.C. [Culinary Arts ’05]

Best Chef: Midwest:

Nicholas Goellner, The Antler Room, Kansas City, MO [Culinary Arts ’08]

Vaughn Good, Fox and Pearl, Kansas City, MO [Culinary Arts ’11]

Best Chef: New York State:

Jeremiah Stone and Fabián von Hauske, Wildair, New York, NY [Culinary Arts, ’07 and Culinary Arts ’09 | Pastry Arts ’10, respectively]

Scott Tacinelli and Angie Rito, Don Angie, New York, NY [Culinary Arts ’08]

Best Chef: Southeast:

Annie Pettry, Decca, Louisville, KY [Culinary Arts ‘07]

The 2020 James Beard Award Winners will be announced May 4, 2020. The 2020 Media Awards will be held on April 24, 2020. For the full list of 2020 James Beard Award Semifinalists, click here
noodle dish

ICC In The News: Highlights from February 2020

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 2020, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

runamok maple owners
FORBES
How This Vermont Company Is Taking Maple Syrup Way Beyond Pancakes

Laura Sorkin worked for Jean-Georges Vongerichten after graduating from ICC and went on to open Runamok Maple with husband Eric. Read how their Vermont-based company is preserving tradition while also exploring innovative flavor combinations in this Forbes feature!

Congratulations to the 38 students who completed our Olive Oil Sommelier Certification Program, produced in conjunction with the Olive Oil Times, in London this past January! Read more about our UK-based graduates in the Olive Oil Times and find out how you can sign up for our New York program this May.

In late 2019, Wine & Spirits Magazine recognized ICC alumna Vanessa Rea-Marcel of Boston’s Eastern Standard as one of the Best New Sommeliers. See what this award-winning sommelier says about Patio Wine, Riesling, Natural Wine and more in this interview with Wine & Spirits here.

Think you know almost everything there is to know about ICC alumnus Bobby Flay? Insider shares 15 things you probably didn’t know about the famed Food Network Chef! Find out if your celebrity chef knowledge can rise to the challenge here.

In Cuisine Noir, ICC alumna Emma Feigenbaum reflects on why she loves her career as a food stylist! Read more about her career working for Martha Stewart’s Everyday Food, HGTV, Bravo and more, plus get inspired by other great careers path in the food industry outside of the kitchen.

ICC alumnus Jon Matsubara is the chef and co-owner of one of Honolulu’s hottest new restaurants, Feast. Click here to find out why his ‘refined grinds’ are selling out and creating buzz in the island dining scene in this Honolulu Magazine article.

Bloom
NJ MONTHLY
Bloom Reviewed: A ‘Radiant’ Brasserie in Verona

Chefs and co-owners Woo Sung Cho and Joann Chae met while studying at ICC in 2011. Both Korean immigrants, they bonded over their shared language and background. In 2019, they opened Bloom, a brasserie in Verona. Check out the restaurant review in NJ Monthly here.

Pastry Plus is making it’s mark on NYC for the third time this March and the speaker line up is not-to-be-missed! Check out the feature in Bake Mag and be sure to get your conference tickets ASAP.

Philippine Tatler
T.Dining Philippines Awards M Dining’s Tom Bascon as the Best Chef of 2020

Helming the kitchen of one of Manila’s most celebrated fine dining restaurants, chef Tom Bascon—who is an ICC alumnus—has made invaluable contributions to the success of restaurant M Dining. Check out why he won the Best Chef of 2020 in the Philippines in the Philippine Tatler here. Congratulations Chef Tom!

It’s no surprise that Ron Ben-Israel is being called “New York’s Wedding Cake Couturier”! The world-renowned Cake Designer, owner of Ron Ben-Israel cakes and ICC Guest Master Pastry Chef is known for making sculptural works of art that rival the works produced by some of fashion’s biggest houses. Click here to read what he thinks are the upcoming cake trends and how he designed Marc Jacobs’ wedding cake in this interview with Dujour.

Congratulations to ICC graduate Juan Borjas on joining The Spillover in Miami as Executive Chef! Borjas, alongside restaurateur Matt Kuscher, are ready to shake things up with a new menu to make his creative mark, while keeping signature favorites. Read more about what diners can expect to taste in the Hedonist here.

ICC alumnus Stephen Sandoval is the new chef de cuisine at acclaimed Baja-style restaurant Leña Brava, but he isn’t exactly a new face at the restaurant. In 2016, he opened the restaurant as a line cook, worked there for two years, and was promoted to sous chef. Read more about him in Chicago Eater and see what they’ll be cooking up this spring.

Encantos, the award-winning B-Corp creating family entertainment education brands, announced that it has entered into a strategic partnership with ICC alumna Aliya LeeKong, the award-winning chef, cookbook author, and television personality, to develop a new food-inspired preschool brand called ISSA’S EDIBLE ADVENTURES. Read more about the partnership in Business Wire here.

FORBES
Mokyo Offers Globally-Inspired Tapas In Manhattan’s East Village

Check out Manhattan’s new dining hot-spot Mokyo in Forbes! ICC alumna Kay Hyun, chef and owner of Mokyo and Thursday Kitchen, recently opened the restaurant to rave reviews. See how her travels to Spain and South America inspired the tapas-style approach blending hallmark ingredients with traditional Korean cuisine.

career fair

Network to Success at ICC’s Spring 2020 Career Fair!

THE SPRING 2020 CAREER FAIR HAS BEEN POSTPONED. PLEASE STAY TUNED FOR AN UPDATE WITH THE NEW DATE.

All chefs get their start somewhere. This spring you could meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allows 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! Mark your calendars for ICC’s Spring Career Fair on Thursday, March 12 from 3:00-4:30pm. If you’re looking for tips, commonly asked questions and more prior to the career fair, login to your my.internationalculinary.com account and head to the Career Fair section for prep materials! Current students are encouraged to attend one of the two Career Fair Workshops held on Monday, March 2 or Tuesday, March 3 at 3:15pm.

Plus, don’t miss our special events throughout the month highlighting just a few of the many ICC alumni and employers who hire ICC grads! Kicking off the month on March 11th, VICE Media—known for their popular spin-off channel Munchies—will be visiting ICC for a special presentation and Q&A about a career in food media. Amanda Catrini, ICC alumna and Test Kitchen Manager, as well as Farideh Sadeghin, Culinary Director, will discuss opportunities at VICE for those with a culinary background, skill sets that are needed in the world of food media and much more! You’ll gain insight into what it’s like to work in a test kitchen, and how their team goes from concept to final product.

On March 24th, don’t miss a special chef demonstration with NYC hot-spot Don Angie! ICC alumnus Scott Tacinelli and co-owner/wife Angie Rito will discuss what it’s like to own & operate a successful, two-time James Beard Award nominated restaurant with a waitlist of reservations each night. They’ll demonstrate one of their signature dishes from the menu that’s garnered them recognition from The New York Times, Eater & more, and have a chance to taste the flavors of one of Esquire’s Best New Restaurants in America! Plus, Scott and Angie will share what it’s like to work as a husband/wife team, and what they look for when hiring for their kitchen. Hint: many of their cooks are ICC grads!

Below, check out the full list of employers attending ICC’s Spring Career Fair next month! As a reminder, current students and alumni will be required to register upon arrival at Career Fair. Please be sure to bring a copy of your resume for registration, and several copies to give to employers. If you are in need of resume assistance, please contact the Career Services team at jobs@culinarycenter.com or 646-254-8505 to schedule an appointment.

POSTPONED. STAY TUNED FOR UPDATES.
Thursday, March 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

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.

Abigail Kirsch
Acquolina
Blue Hill
Breads Bakery
By Pensa
Celestine
The Center for Discovery
Club Med
Crafted Hospitality
Riverpark
Temple Court
Craft
Crown Shy
Dinex
Eataly
Flagship (Facebook)
Harvest
Hillstone
James Beard Foundation
John Frasier Group
Loring Place
Martha Marley Spoon
Noho Hospitality
The Dutch
The Nomad
RSC Group
Del Posto
The Standard Hotel
Thomas Keller Restaurant Group
Union Square Hospitality Group
VICE Media
pastryland

ICC KICKS-OFF PASTRY PLUS WEEKEND WITH PASTRYLAND, SOHO’S MOST ELITE BAKE SALE

First class NYC pastry chefs gather to create exclusive creations for the Pastryland Bake Sale where all proceeds will benefit the 2020 charity partner, Cookies for Kids’ Cancer

For the third year, NYC’s top pastry talent is coming together to give back in the sweetest way – with International Culinary Center® (ICC®) Pastryland Bake Sale Saturday, March 28, 2020 from 12 p.m. – 3 p.m. The charitable bake sale will benefit Cookies for Kids’ CancerTM, a national non-profit committed to supporting research that develops new, improved, and less toxic treatments for pediatric cancer.

Participating this year are 20+ of NYC’s top pastry chefs including:

Daniel Alvarez – Pastry Chef | Union Square Café

Renata Ameni – Executive Pastry Chef | Crown Shy

Tyler Atwell – Executive Pastry Chef | Lafayette Grand Café & Bakery

Anna Bolz – Pastry Chef | Per Se

Stephen Collucci – Executive Pastry Chef | WS New York

Julie Elkind – Executive Pastry Chef | Bâtard

Peter Endriss – Co-Owner & Head Baker | Runner & Stone

Hester Farabee – Professional Pastry Arts Graduate | International Culinary Center

Lindsey Farr – Pastry Chef | Restaurant Marc Forgione

Sylvie Fortin – Owner & Chocolate Master Officer | BE Chocolat

Emily Fu and Lisa Kalemkiarian – Pastry Chef & Head Baker | Leonelli Restaurants

Victor Gelman – Master Chocolatier/Owner | EMVI Chocolate

Fany Gerson – Owner & Chef | La Newyorkina

Jiho Kim – Executive Pastry Chef | The Modern

Johana Langi – Executive Pastry Chef | Bar Boulud & Boulud Sud

Håkan Mårtensson – Chocolatier | Håkan – Chocolatier

Joe Murphy – Corporate Pastry Chef | Jean-Georges Restaurants

Celina Rella – Executive Pastry Chef | The Hoxton

Michael Romano – Executive Pastry Chef | The Pierre, A Taj Hotel

Abigail Rubin – Pastry Chef | Loring Place

Danielle Spencer – Pastry Chef | Win Son Bakery

Shaun Velez – Executive Pastry Chef | Café Boulud

Melissa Weller – Partner & Head Baker | High Street on Hudson

Orange indicates an ICC Alumni!

With both veteran and new chefs participating in Pastryland as representatives from their establishments, each contributing chef will craft a one-of-a-kind, never before eaten dessert for sale. Pastryland guests will also have the chance to experience four free chef demonstrations throughout the afternoon—including demonstrations from Milk Bar and Ron Ben-Israel Cakes—and share their experience on social media in front of an 8-foot piped icing wall created by ICC’s Professional Pastry Arts students. Two elaborate cakes for charitable auction will also be offered by Ben-Israel and Milk Bar, raffled off during the event. Located in the heart of SoHo, the bake sale will run from 12 p.m. – 3 p.m. with a VIP and General Admissions option for purchase. Each package includes:

  • General Admissions Tickets: General admission holders must select a timed entry to the bake sale: 1 p.m., 1:30 p.m., 2 p.m., or 2:30 p.m. Ticket holders will have access to free live chef demonstrations. Each ticket includes TWO (2) tokens to exchange for a beverage or pastry item. (Children under the age of 3 are welcome without tickets.)
  • VIP Tickets: VIP ticket holders receive first access to the bake sale from 12-1 p.m. for an exclusive meet & greet with selected pastry chefs. Ticket holders will have access to a free live chef demonstration with Celebrity Cake Artist, Ron Ben-Israel. VIP tickets include FIVE (5) tokens to exchange for beverages and pastry items.

Tickets for Pastryland are available now at $15 plus taxes and fees for General Admission and $50 plus taxes and fees for VIP. For more information on Pastryland and to get tickets please visit the website.

food business fundamentals

Business Bites Resources: 4 Keys to Purchasing & Operational Success

Early this February, business experts gathered for the latest installment of our Business Bites series on Strategies for Purchasing and Operations. During this discussion, industry veterans Tracy Wilson—General Management Consultant, 1 Hotel Brooklyn Bridge & Central Park + ICC Food Business Fundamentals Instructor; Bradford Thompson—Owner, Bellyfull Consulting + ICC Food Business Fundamentals Instructor; Daniel Soloway—Founder & President, Kitchen Options; and James Murphy—Director of Operations, Procurement & Facilities, Union Square Events broke down the ways that they’ve found success in the numbers while operating restaurant establishments.

Whether you’re building a new menu with cost efficiency in mind or navigating the bid process for food, equipment and service vendors, our panelists stressed how having processes in place help business owners to manage these challenges and unforeseen costs. Below, check out their 4 tips for purchasing & operational success!

Panelists
Our Business Bites Panelists & Moderator

Train Your Employees Right

All of the panelists agreed—training your employees the right way, from the start, creates a culture of success that allows employees to thrive. But, that’s not the only reason. Better trained staff means proper equipment handling, less ingredient waste, efficiency on the clock, and so much more. Investing in training can seem like an upfront cost, but giving your team the tools and knowledge to succeed will help you save in the long run!

Cost and Build Your Menu Properly

When panelist Bradford Thompson builds and costs a menu, he looks at three key elements:

  1. Is the menu artistic? Does it taste great?
  2. What tools can you use to produce your menu and are you using technology to your advantage?
  3. How much does your menu cost to produce? How can you track food costs and ingredients? How many people does it take to create the menu?

By designing and costing a menu with these questions in mind, he is able to create a menu that is profitable, optimized for your operation, and doesn’t sacrifice the chef’s intentions!

Review Your Contracts

Before purchasing equipment for your restaurant or food business, or when equipment needs servicing, it is important to get quotes from different vendors. This way, you can make sure that you are receiving the best price and that your contracts are “equivalent.” Make sure to confirm that the quotes you receive from different vendors are offering the same services. One contract could appear less expensive, but in the long run could turn out to be more money for your business without the property warranties.

Organize Your Facilities

Organization is essential to the efficiency of a business. According to James Murphy—Director of Operations, Procurement & Facilities for Union Square Events, it’s the reason that Union Square Events can produce wholesale meals for Delta, create concessions for Citi Field, and even cater for venues, cafés and businesses. As their production has grown, it was vital to create a purchasing order system that worked in tandem with technology and their employees. By creating an efficient organizational system, employees are able to produce at a higher level and increase the bottom line.

ABOUT BUSINESS BITES

BUSINESS BITES, brought to you by the Food Business Fundamentals program at ICC, is a series of workshops, discussion panels, networking events and resources designed to support entrepreneurs in the food industry.

Ready to get started on the business plan for your restaurant, food truck, food product or other dream culinary concept? Maybe you’re looking to grow the family business or scale an existing restaurant? Register for ICC’s Food Business Fundamentals course, and you’ll have a solid business plan & pitch ready in just 6 weeks! Click here to learn more.

IACP awards

5 Alumni Nominated for the 2020 IACP Cuisinart Awards!

While chart-topping music stars took home their Grammy’s in January, and Hollywood A-lister’s received their Oscar’s last month, award season is not over yet! Actually, it’s just heating up in the culinary world as the first nominee list to be released are the 2020 finalists for the IACP Cuisinart Awards. In 1978, a group of cooking school owners and instructors founded this prestigious association to bring together experiences, expertise, advice and support, in ways that lead to unparalleled growth and professional success.

The IACP Awards are among the most prestigious and coveted in the food industry. Below, check out the ICC alumni who made this year’s list!

Follow us throughout awards season for updates on more alumni nominees!

2020 IACP CUISINART AWARD NOMINEES

COOKBOOK AWARDS – CHEFS & RESTAURANTS 

Butcher and Beast: Mastering the Art of Meat
Angie Mar (Culinary ’11)
, Jamie Feldmar, Authors
Amanda Englander, Editor
Clarkson Potter

FOOD WRITING AWARDS – NARRATIVE FOOD WRITING WITH OR WITHOUT RECIPES 

The Rise and Fall of the Fancy Chef Burger
Rebecca Flint Marx (Culinary ’08)
TASTE

DIGITAL MEDIA AWARDS – CORPORATE ONLINE VIDEO SERIES 

Wanna Make This?
Jamie Tiampo (Culinary ’06) and Saukok Tiampo
SeeFood Media for the Food Network

FOOD WRITING AWARDS – NARRATIVE BEVERAGE WRITING WITH OR WITHOUT RECIPES

A Beginner’s Guide to Champagne
Hannah Selinger (Culinary ’11)
Wine Enthusiast

DIGITAL MEDIA AWARDS – CULINARY RECIPE WEBSITE 

Voraciously
Matt Brooks, Joe Yonan, Becky Krystal, Amanda Soto (Food Styling ’18) and Jennifer Beeson Gregory
Voraciously.com

FOOD PHOTOGRAPHY & STYLING AWARDS – EDITORIAL/PERSONAL FOOD PHOTOGRAPH 

How to upgrade your favorite sandwich… But first, the basics
Stacy Zarin Goldberg, food stylist. Lisa Cherkasky, photo editor. Jennifer Beeson Gregory, Art Director: Amanda Soto (Food Styling ’18)

FOOD WRITING AWARDS – NEWSPAPER FOOD SECTION OF THE YEAR, CIRCULATION OF 100,000 OR MORE

The Washington Post Food
Joe Yonan, Matt Brooks, Amanda Soto (Food Styling ’18) and Jennifer Beeson Gregory
The Washington Post

deans with julia child

ICC Alumna, Chef Angie Mar Hosts Icon Series Dinners Honoring ICC Deans & Julia Child

angie mar
Don Stahl/WWD

Angie Mar, ICC alumna and Chef/Owner of The Beatrice Inn in the West Village, has looked up to culinary giants like André SoltnerJacques Pépin, Jacques Torres, and Alain Sailhac since they roamed the halls of the International Culinary Center during her time at culinary school.

Now, to honor the ICC Founding Deans and another culinary hero, Julia Child—a dear friend of ICC’s late founder Dorothy Cann Hamilton, Chef Mar is hosting the Icons Series of dinners at The Beatrice Inn.  Each month from March through June, Chef Mar and her talented kitchen team—many of whom are also ICC graduates—will celebrate those who paved the way and changed the way we eat, cook and view dining in America. Chef Mar, whose own cooking is steeped in French tradition, utilizes her formal culinary education to pay homage to these legendary French chefs who have inspired and mentored generations of ICC graduates over the past half-century.

“Growing up, I would watch Jacques Pépin and Julia Child on television and cook from their books. They very much inspired the food of my childhood. Then, moving to New York as a young cook, I looked to the food of André Soltner, Alain Sailhac and Jacques Torres for inspiration,” shared Chef Mar. “Now, as chef and restaurateur, I find myself in the position to mentor others, the next generation of future chefs and industry professionals. I have reflected on this greatly, and I strongly believe that in order to successfully set our next generation on the right track, it is imperative that they, and all of us for that matter, fully understand, appreciate and pay homage to those that came before us.”

Chef Mar added, “Chefs Saihlac, Pépin, Soltner and Torres are truly the “OG’s” of our industry. They immigrated to New York City, made something of themselves during a time when French cuisine was not common, and laid the foundation for us to be able to do what we do today.” As with many ICC graduates, Chef Mar is determined to continue the impactful legacy of these chefs, and their iconic restaurants, by sharing a curated menu of food from each chef’s respective cookbooks. For some diners, this may be the first time exposed to some of their signature dishes like the champvallon, a meat and potato dish made famous by Chef Sailhac at Le Cirque, or the sea urchins in Champagne jelly from Chef Soltner’s famed Lutèce. Guests will also be treated to an opportunity to meet these culinary legends as all living Chefs (Sailhac, Torres, Pépin & Soltner) will attend their respective Icon Series dinners as guests of honor while the Julia Child Icon Series dinner will be hosted in conjunction with The Julia Child Foundation for Gastronomy and the Culinary Arts.

Reserved seating tickets for each dinner of the Icon Series will be available for $185 plus tax & gratuity. Wine and spirits will be offered à la carte. Reserved seating tickets may be purchased on their website, by email at beatrice@thebeatriceinn.com or by phone at 212.675.2808. Make sure to mark your calendars for the dinners below!

Icons Dinner Series: Alain Sailhac & Jacques Torres

alain sailhac
jacques torres

Beatrice Inn | March 31, 2020

Purchase Tickets

General Admission | $185

Icons Dinner Series: Jacques Pépin

Jacques Pepin

Beatrice Inn | April 28, 2020

Purchase Tickets

General Admission | $185

Icons Dinner Series: André Soltner

andre soltner

Beatrice Inn | May 20, 2020

Purchase Tickets

General Admission | $185

Icons Dinner Series: Julia Child

julia child

Beatrice Inn | June 16, 2020

Purchase Tickets

General Admission | $185

About Angie Mar

Chef Angie Mar has spent the bulk of her life finding new ways to fall in love with food. A native of Seattle, Washington, Chef Mar comes from a family of food lovers and restaurateurs – her aunt was the celebrated Ruby Chow, who pioneered Chinese cuisine in Seattle – and these deep-rooted ties gifted Mar an innate love for bringing people together around a dining table.

Mar had the privilege of training in some of New York City’s most renowned kitchens, including honing her skills at whole animal butchery and open fire techniques at Andrew Tarlow’s lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons. She went on to work at The Spotted Pig, where she learned an unparalleled dedication to perfection and a love of simplicity.

In October 2013, Mar took the helm of the kitchen in the West Village’s storied Beatrice Inn. Best known for her love of working with whole animals, live fire, and dry aging techniques, she quickly revamped the menu and developed her signature style.

In 2016, Mar bought the Beatrice Inn and made it her own, with a fresh perspective and new energy that transformed the restaurant into one of the one of the most coveted reservations in the city. Under Mar’s guidance, the Beatrice Inn is now known for its meat-forward menu and show-stopping presentations; her signature dry aging techniques are widely regarded as some of the most unique and innovative in the country; her Duck Flambé has graced the cover of Food & Wine; her Prime Rib was showcased in Bon Appetit; and her hospitality attracts visitors from around the world.

In 2016, Pete Wells awarded the Beatrice Inn two laudatory stars for The New York Times, calling it “one of the most celebratory restaurants in the city” and “a place to go when you want to celebrate your life as an animal.” Mar was named “Chef of the Year 2016” by Thrillist and was chosen as one of Food & Wine’s “Best New Chefs for 2017”. She has been featured in numerous publications and outlets, including Esquire, Late Night With Seth Meyers, The Today Show, The CBS Early Show, People Magazine, Bon Appetit, The New York Times, The Wall Street Journal, and many more. Her first book, “Butcher and Beast” (Clarkson Potter) will be published in Autumn 2019.

A lover of all things luxury and meat, Chef Mar lives in New York City.

farm to table class

Weeks 9 and 10 of Culinary School: We Are Family!

Chloe Zale
Written By: Chloe Zale

Chloe Zale is currently a student in ICC’s Culinary Arts + Farm to Table program. She has been chronicling her culinary school experience in depth on her blog Chloe Cooks, sharing her favorite cooking tips and hilarious anecdotes along the way. The following post is about Chloe’s 10 days spent on family meal, which is the production cooking module of Level 3. 

A native New Yorker, Chloe is an opera singer, entrepreneur, and former strategy consultant who is now turning her lifelong passion for food into a career in the kitchen and as a food writer. She graduated from Yale magna cum laude with a degree in Cognitive Science, writing her senior thesis on the psychology and neuroscience of food craving. While in college, she worked as an events intern for the Yale Sustainable Food Program, with responsibilities like making pizza for student volunteers on the Yale Farm and executing special dinners for visiting guests such as Rene Redzepi. She also spent a summer as an intern at Murray’s Cheese learning about affinage, retail and wholesale, and assisted in cheese education classes for the public. After graduating, she worked at the Boston Consulting Group as a strategy consultant, and then left to start her own consulting business for food and beverage and health and wellness companies. Starting in March, Chloe will be doing her externship at the three Michelin star restaurant Per Se. 

Follow Chloe on Instagram @chloezale for real time updates on her culinary adventures in school and beyond. 

Just when I thought we were back to normal, my culinary school world was flipped on its head.

I was flying high after graduating Level 2 with a 98% on my final practical exam, and I was feeling confident about my skills. I had finally shifted into the “I got this” mentality. Then family meal happened.

Family meal is a 10-day rite of passage that involves cooking lunch daily for all 200 of the students and staff on ICC’s campus, with twelve students making incredible quantities of at least 10 different dishes, including their accompanying sauces, dressings, and garnishes. The goal, in addition to feeding everyone, is to teach students about high volume cooking, in case we were to ever cater an event, and to introduce us to the volume of food prep needed to run a restaurant. In short, it’s the real deal, with big recipes, big flavors, and big pressure. Long gone were the leisurely (in retrospect) days of our previous levels, when we had been making a plate or two at a time. It wasn’t a catastrophe if you were a few minutes late presenting your dish to your instructors, as long as you could endure some minor public shaming. But when you’re serving lunch to actual people, who are actually hungry, and actually waiting in line, glaring at you as they wonder when their food will be served, a late and/or poorly executed dish is unacceptable. On Day 1, Chef said to us, “If you ask me whether I want it done well or if I want it done on time, the answer is ‘Yes’” — Point taken.

A few spreads from family meal below.

family meal
family meal
family meal

So to say that there’s a learning curve is an understatement. First, you need to immediately memorize a completely new kitchen that’s triple the size of the ones you’ve worked in so far, with different equipment from what you’re used to. Think: giant steam kettles for making stock, a dedicated deep fryer, three types of ovens stacked higher than your head, mega stand mixers, and unfamiliar contraptions like “tilt skillets” that you suddenly need to operate. It kind of feels like you went to sleep and woke up on the set of Honey, I Shrunk the Kids, but with a Super Mario-esque set of obstacles that could burn, slice, or crush you at every turn.

Even moving the ingredients from one place to another requires different skills: imagine schlepping a deep pan almost as wide as your arm span filled with raw pork from one end of our huge kitchen to the other —it’s your weight lifting and cardio for the day! And that’s not to mention the regular shitshow that ensues when you enter any new kitchen and have no idea where basic things like pots, pans, bowls and cutting boards live. It’s a zoo.

the kitchen
Our kitchen
Me at the deep fryer
Me at the deep fryer
On the left, a very cool machine called a combi oven which can both bake and steam your food, since you can control its humidity levels. On the right is our smoker,
On the left, a very cool machine called a combi oven which can both bake and steam your food, since you can control its humidity levels. On the right is our smoker.
Here are a few of our many convection ovens, which circulate hot air around food, thereby cooking it faster and more evenly. Beyond that a tilt skillet which can fry, saute, and braise food among other things.
Here are a few of our many convection ovens, which circulate hot air around food, thereby cooking it faster and more evenly. Beyond that a tilt skillet which can fry, saute, and braise food among other things.
Here, steam kettles used to make stock, which are almost as tall as I am. Tall boy in my class for scale.
Here, steam kettles used to make stock, which are almost as tall as I am. Tall boy in my class for scale.

The homework changes, too. Rather than studying recipes or techniques, you put together a “prep sheet” which is just what it sounds like: a sheet of paper you write out to make sure you are prepared to execute all parts of your assigned recipe properly and on time. It’s basically a play-by-play of what needs to happen, when, and by whom, from the minute you arrive and start chopping up the ingredients to the final moments of arranging your platters for service. Like the previous levels, you’re paired up with another person to execute your dishes, but what’s different is that in family meal, you switch off roles: one person is the “chef de partie” — team lead — and one person is the “commis” — line cook. The chef de partie is the one who creates the prep sheet for that day and then runs through it with Chef, making sure to ask any questions and request demonstrations of techniques if needed. Then, he or she directs the team to get it all done. At the end of the day, the full group comes together, and each chef de partie shares some learnings from the day, including what went well with his/her group’s dish and what could have gone better.

Here’s an example of a prep sheet that I made when Melissa and I were on Tex Mex salad. Of course, I used PowerPoint because you can take the girl out of consulting, but you can’t take the consultant out of the girl.
Here’s an example of a prep sheet that I made when Melissa and I were on Tex Mex salad. Of course, I used PowerPoint because you can take the girl out of consulting, but you can’t take the consultant out of the girl.
A prep sheet for a day when I was on my own. Do you think I had enough questions for Chef?
A prep sheet for a day when I was on my own. Do you think I had enough questions for Chef?

In the afternoon after lunch has been served and you’ve cleaned everything up, you do as much prep as possible for the next day so that you can hit the ground running in the morning. This means quartering 40 chickens, julienning 10 pounds of carrots, and the like.

A welcome shift in family meal, and probably my favorite part of it, is that you get a break from cooking classic French cuisine and venture into new culinary territory, with dishes that range from familiar to exotic. Don’t get me wrong: I love me some duck a l’orange. But I also love samosas, southern fried chicken, eggs Florentine, loaded mashed potatoes, and saffron arancini, all of which I had the opportunity to make during family meal. And those were just some of the dishes I personally worked on — the rest of the class was cooking up a storm too! Variety is the spice of life…literally, in this case.

So, for ten days, our creativity flowed as we were encouraged to make every recipe our own. We’d get some guidance from our instructor on the type of recipe that we were supposed to make to next day and the ingredients we’d have access to (e.g., “an Italian white bean dip” or “an apple dessert”), but it was up to us to bring it to life. We could pull inspiration from basically any source, including cookbooks, family recipes, blogs, apps and our own imagination. We’d then scale that recipe up by 10-20x and cook it with our teams, using our prep sheets of course.

The last development that family meal brought was a new sense of closeness among my classmates and even our instructors, who started calling me “Chlo” (clearly we were all getting very comfortable together). When you’re in the weeds of your dish and not even close to done, and service is approaching in 30 minutes, you learn who will rally around you and who you can fall back on in times of need. As someone who thrives on community and connection to others, I felt a lot of joy in this process.

So that’s all to say that while family meal was a tough transition, I loved it and would 100% do it again!

Read on for some of the standout dishes that I made for family meal…

mashed potatoes
Loaded mashed potatoes, with cheddar, chives, and sour cream

This was the first dish I made, which was a great balance of being quite simple and majorly mouthwatering. The end product was 40 pounds (you read that right) of mashed potatoes, enhanced with cheddar cheese and scallions and enriched with the do-no-wrong dairy trifecta of butter, cream, and sour cream.

We started by putting chopped, unpeeled potatoes in two pots the size of car tires, submerging them in water and bringing it all to a boil, then reducing it to a simmer until they cooked through. It took about an hour because there was so much to heat up in each giant pot! This gave us time to prep the rest of the ingredients – grating the cheese, chopping the scallions, etc. Once the potatoes were cooked, we drained them, threw in some chunks of butter and ran them through a food mill (which caught all the skins and made them easy to remove), and put the mashed mixture back in the pot. At this point, we mixed in the cream, cheese, scallions and sour cream and adjusted the consistency and seasoning before plating them and garnishing them with the same ingredients.

The most challenging part of the dish was avoiding the many ways you could hurt yourself or others in the process of making it. You try carrying two insanely heavy pots of near-boiling water and potatoes to a nearby sink and pouring them into oversized colanders without dropping the pot, burning your face off from the steam (fact: steam is hotter than boiling water), or maiming some unfortunate soul in your path. It’s not a walk in the park. The second most challenging part was coming to terms with the amount of sour cream we used. We’re talking multiple industrial-sized tubs. Sorry not sorry.

Various sandwiches utilizing homemade charcuterie leftovers

I find my best creative output comes from times when I need to work within constraints, and this day was no exception. The other half of our class had just finished their charcuterie module, and there was an enormous excess of cured and smoked meats, condiments and breads that they had made. We were about to go on winter break, and most of this stuff wasn’t going to hold up well during the two weeks off. So we were tasked with making an inventory of what was left and then putting as much of it as possible to use by making sandwiches. My goal in coming up with this menu was to have a lot of contrasts to keep them interesting (and delicious) – this is what we ended up with:

Cured pork butt and pork bologna with jalapeño red pepper jam and pickles on brioche: A lot of people don’t eat pork, so we decided to keep our pork products to one sandwich, but to go big. So we went double pork and then cut that fat with the acidic pickles and the spicy jam.

Cured venison and whipped chicken liver pâté with broccoli rabe pesto, balsamic onions and crunchy lettuce on focaccia: Venison is super lean, so we countered it with generous slathering of whipped chicken liver pâté for richness. The broccoli rabe pesto added a zesty punch, and the onions and lettuce brought the crunch.

Pastrami on rye with yellow mustard, garlic aioli, pickled red cabbage and cheddar: Somewhere between a regular pastrami sandwich and a reuben – this one went quickly!

Duck bologna with dijonnaise, lettuce and tomato on a croissant: The duck bologna was actually quite light, so we treated it like a classic turkey sandwich for those looking for something a bit simpler.

sandwiches
hot honey chicken
Hot honey fried chicken

This chicken was super moist on the inside and crunchy on the outside – the optimal combination. We brined it in overnight in salt, water and honey, and then the next day locked in that moisture with a coating of flour, then a dip in buttermilk, and then another coating of flour. Frying it at 300 degrees allowed the chicken to cook through without browning the crust too much, and then we did a second fry before service to warm them up and give them that extra crunch. A drizzle of jalapeño honey and we were golden — literally!

I wasn’t super involved with actual cooking of this dish, but I did lend a hand to the team in charge by taking the temperature of each piece as it came out of the fryer to make sure it was safe to eat. It was a lot of pieces!

Southwestern salad…

…With cumin scented black beans, smoky grilled corn, pickled red onion, yellow pepper, tomato, cucumber, spicy watercress and crunchy roasted butternut squash seeds with garlicky jalapeño cilantro lime crema. Oh boy, that’s a mouthful! So was this salad. It had a lot going on, in a really good way. Our instructions the night before were to “make some sort of southwestern salad – you’ll have corn and black beans. Go look up the flavors and see what you come back with tomorrow.” So I did my research and learned that cumin, cilantro, lime, and jalapeño are some of the hallmarks of Tex Mex cuisine. And thus this salad was born.

I thought we had some cashews lying around so I was going to use those to make cashew cream for a dairy-free crema, but we didn’t have enough, so we ended up going with (of course) sour cream. More authentic that way, anyway. However, I was able to utilize some pickled red onions that I found in the fridge which were a great addition to this salad! A general rule of thumb for family meal was to use up what we already had versus making very similar things anew, so the crema ended up on the salad bar for a couple days afterwards as well.

salad
samosas
Potato, pea and pomegranate samosas

These were a labor of love – we did our prep the old school way, including making the dough from scratch, extracting the seeds from our pomegranates by cutting them open and smacking a wooden spatula against the rind (which we affectionately called the “spank method”), and toasting the cumin for the filling. It was worth it to be able to achieve the intensity of flavors we were after.

Four of us then set up an assembly line and painstakingly rolled out each piece of dough until it was almost transparent, stuffed it with the filling, sealed it empanada-style and fried each samosa until perfectly crisp. It was a little touch and go, with the assembly line continuing well into service, but we got it done!