Aly Moore

Bugs Are Sustainable

This month, ICC’s California campus hosted Aly Moore, founder of Bugible—a blog about the world of edible insects—and EatBugsEvents.com, for an insightful presentation and tasting about how and why we eat bugs. Opening a dialogue about how what we eat impacts our bodies and our environment, we discussed how to overcome the stigma surrounding edible bugs and encouraged chefs of the next generation to have an open mind to the opportunities that tasty critters offer. Students and guests had the chance to experience the delicate flavor profiles of edible insects, like grasshoppers and bamboo worms, first-hand.

With the world’s population expected to reach 9 billion by 2050, we’ll need to find sustainable ways to deliver nutritious food to our growing population. So we asked Aly to share with our readers why bugs are not only a solution to this problem, but are also one of the more provocative food sources in discussion.

Written by Aly Moore, Founder of Bugible & EatBugsEvents.com

Bugs’ Culinary Potential

There are over 2,000 species of edible bugs, and many more to be discovered. They all have unique, beautiful flavor profiles just waiting to be explored.

Imagine that you have a friend who is an artist. She paints beautiful pictures, but only uses red, pink, and yellow. She can make lovely paintings, but one day you show her the other rainbow of colors that exist – the blues, greens, purples, oranges, silvers, and more. Now she can make even more vivid paintings.

That’s where we are in the culinary world. We have a huge range of raw ingredients that chefs use, but there are rainbows of additional flavors to explore with bugs! And bugs can be tasty.

One of the top restaurants in the world, Noma, has made use of bugs for many years on their menu. Fancy restaurants in France serve up snails – or escargot. Here’s another fun fact: Bugs are small enough that the quite literally are what they eat. If you have some crickets and feed them mint, they will have a minty flavor. If you feed your crickets banana, they will adopt a banana flavor. If you feed your crickets carrots, they will turn orange! There is so much we have to explore with bugs and we are just at the very beginning.

Some put bugs into three unofficial flavor categories. The first nutty and earthy. Crickets and mealworms are examples of bugs that taste a little like seeds, nuts, or mushrooms. The second is fishy and seafood-like. Locusts and scorpions are examples of bugs that have been compared to crab. The third is meaty and savory. Sago grubs are often called the bacon of the bug world.

How Chefs Carry Big Environmental Impact

Bugs are relatively unexplored treasures of ingredients. To communicate this with the world, we need innovative foodservice efforts to further establish the pleasure aspect of bugs in dishes with bug-forward menus. While it remains to be seen whether more restaurants will evaluate the environmental impact of their menus, recent surveys suggest that our understanding of sustainability issues continues to grow.

As the conversation around sustainability and impact continues to grow, we could see increased messaging around the environmental benefits of greater bug consumption. Additionally, restaurants and foodservice operations in all categories continue to make serious efforts to reduce their food waste (that often translate into cost-savings as well.)

Why Not Bugs?

Bugs are easier on the environment than traditional protein sources, packed with nutrition, and can taste great. There’s a reason why 80% of the world’s countries have been eating bugs for thousands of years. Choose any food enviro-metric you’d like: gallons of water, Co2 equivalents of greenhouse gases, acres of land, feed-conversion-ratio comparisons, you name it. Bugs come out ahead of traditional livestock like beef. Bugs are cold blooded, meaning they don’t waste energy converting feed into body heat. Bugs take 12x less food than cows, produce 100x less Co2, take 1000x less water to raise, and can be grown anywhere.

Not only are bugs healthy for the environment, but they are packed with nutrients for us as well. The nutrients of bugs vary depending on the species and on what they are fed. But as an example, if we compare 100g of crickets to 100g of beef, we might find the cricket has 2 to 3 times more protein, more calcium, more iron, more vitamin a, more fiber, potassium, and an ideal omega 3 to 6 ratio, and all 9 essential amino acids. Bugs are gluten free. They are about 60% protein.

Framing Bugs As Ingredients

There’s a saying: it’s always easier to go down than it is to go up. Actually, I’m not sure if that is a saying. But it’s certainly a known fact in the insect community that it will benefit the public perception of edible insects if we start with gourmet chefs and top restaurants rather than pushing bugs as an ’emergency food.’ Ideally, bugs will be available to empower communities already comfortable eating them and updated farming methods will make a big difference in malnourished communities. But if we want bugs to be an ‘everybody food,’ a staple rather than a novelty, we must start at the top.

We must admit to the catch-22 situation: while it’s hoped bug eating will become a notable global trend, turning them into an ‘aspirational’ food trend like kale or wheatgrass means certain bug dishes won’t be affordable for everyone… yet. But bugs have to be affordable for people to access them on a wide scale, and to get to that point we must increase the demand.

The father of cooking with bugs, Chef David George Gordon (aka The Bug Chef) shared some insight on how we might better work with chefs, “With insects, it’s challenging because most chefs in our country don’t have much experience or expertise in that arena. But there are many culinary tricks of the trade that chefs can bring to play, making the dishes they serve look and taste good, regardless of how many legs they ingredients may have. As such, they are important contributors to the process of gaining acceptance for bug cuisine.”

He brings up a great point. Many chefs might be hesitant to work with bugs simply because they don’t know how yet. We can change that with a strong educational push.

For this reason and many others, I’m thrilled and grateful to the International Culinary Center for opening their minds and mouths to the idea of eating bugs. The members of the ICC community continue to demonstrate their commitment to innovation and global mindfulness.

About Aly Moore:
Aly studied food policy at the Yale University of Public Health and gained experience through work at  the Rudd Center for Food Policy and Obesity Research, the National Health Services (NHS ENGLAND), and Monterey Tech Public Health (Mexico). She founded a startup called Spylight.com and continues her work in the space of entrepreneurship and entertainment at somebodystudios.com. Her overwhelming curiosity about edible insects lead her to found Bugible, a blog about the world of edible insects. After hosting fun and memorable events around eating bugs—bug wine pairings, bug dinners and bug cooking classes—EatBugEvents.com emerged as a way to make entomophagy accessible, educate the public, and support the great bug-entrepreneurs.

Back-to-school scholarships for October Classes

ICC’s Back to School Scholarships!

SCHOLARSHIPS TO GET YOU BACK-TO-SCHOOL

Ready to turn up the heat on your culinary or pastry technique this October?

We’re excited to announce these scholarship opportunities at our NYC and California campus to help you get back-to-school this fall and bring you savings towards your education! Begin in ICC’s Professional Culinary Arts or Professional Pastry Arts programs this October and you could be eligible to receive one of our back-to-school scholarships with awards ranging from $3,000-$10,000.

Check out all the ways you can get back-to-school this season and submit your application today!

NEW YORK CAMPUS SCHOLARSHIPS

FRIENDS OF THE ICC SCHOLARSHIP- $10,000

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $10,000 (multiple available)

ELIGIBLE CLASSES
Must be enrolled in the following PROFESSIONAL CULINARY ARTS or PROFESSIONAL PASTRY ARTS programs:

  • 10/3/2018 Professional Culinary Arts (Mon-Fri, Day)
  • 10/9/2018 Professional Pastry Arts (Tues & Thurs Eve, Sat Day)

APPLICATION DEADLINE:

  • 9/20/2018 for the Professional Culinary Arts (10/3 program)
  • 9/28/2018 for the Professional Pastry Arts (10/9 program)

AWARD DATE:

  • 9/28/2018 for the Professional Culinary Arts (10/3 program)
  • 10/5/2018 for the Professional Pastry Arts (10/9 program)

Click here for eligibility requirements and application details.

STEPHEN MICHAEL SULES SCHOLARSHIP- $7,500

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $7,500

ELIGIBLE CLASSES
Must be enrolled in the following PROFESSIONAL CULINARY ARTS program:

  • 10/3/2018 Professional Culinary Arts (Mon-Fri, Day)

APPLICATION DEADLINE:

9/20/2018

AWARD DATE:

9/28/2018

Click here for eligibility requirements and application details.

CALIFORNIA CAMPUS SCHOLARSHIPS

LA CHAÎNE DES RÔTISSEURS SCHOLARSHIPS- $3,000

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $3,000 (multiple available)

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL CULINARY ARTS or PROFESSIONAL PASTRY ARTS programs:

  • 10/15/2018 Professional Culinary Arts (Mon, Wed, Fri Eve)
  • 10/17/2018 Professional Pastry Arts (Mon-Fri Day)
  • 10/17/2018 Professional Culinary Arts (Mon-Fri Day)

APPLICATION DEADLINE:

9/17/2018

AWARD DATE:

10/01/2018

Click here for eligibility requirements and application details.

50th Restaurant Day Celebration

Win tickets to join the sweet festivities this September!

If you’ve ever wondered what it’s like to taste the Pastry School experience—learning to master everything from cookies and tarts to laminated doughs, wedding cakes, sugar showpieces and more—you won’t want to miss ICC’s 50th Restaurant Day celebration!

Join us for an afternoon of never-before-tasted sweets and treats brought to you by the students of the Professional Pastry Arts program. After 600 hours of professional pastry education, Restaurant Day showcases everything our students have learned in an imaginative, curated menu of original restaurant-quality desserts. Find out how you can attend below!

Friday, September 21st
12:15pm & 1:15pm Seating
International Culinary Center
28 Crosby St, 5th floor | New York, NY 10013

Giveaway

For our 50th iteration of Restaurant Day, ICC is teaming up with Dean of Pastry Arts, Jacques Torres, to host a celebratory afternoon of confectionery delights! Invited guests, including students’ family and friends, will have the opportunity to take part in an exciting, restaurant-style dessert service complete with a pre-dessert, selection of original desserts, and perfect petits fours—bon bons, macarons, pâte de fruit, the list is endless! Plus, we’re bringing back one of Mr. Chocolate—Jacques Torres’—signature desserts to add to the sweet festivities.

And, while Restaurant Day happens about a dozen times a year—near the end of each Pastry Arts program—this is the first time that we’re giving 4 lucky winners the chance to experience it for themselves!

So, how do you enter to win a seat for you and a guest at the 50th Restaurant Day on Friday, September 21st and meet Jacques Torres, lead judge of Nailed It! on Netflix, in person?

  • Check out our giveaway on @JacquesTorres Instagram in the morning on Thursday, September 6, 2018
  • To enter, you’ll need to like the @JacquesTorres post, follow @ICCedu & tag 2 friends in the comments that you’d love to bring to the 50th Restaurant Day.
  • We’ll DM 4 lucky winners by 10am the next morning with details!

If you’re interested in ICC’s Professional Pastry Arts program, or know someone that has a huge sweet tooth, you won’t want to miss this special event!

WHAT IS RESTAURANT DAY?

When ICC re-launched the Professional Pastry Arts program in 2014, the curriculum was updated to better serve today’s pastry chef, educating our students to understand the science and technique behind a wide range of pastry skills to unlock their creativity—to think beyond a single recipe. It was during this time that Restaurant Day was born, providing students with the opportunity to demonstrate everything they’ve learned in the 600-hour program to their friends and family in a fun and unique dessert tasting. Every Restaurant Day menu is different, designed, created and produced by the students with a unifying theme to best represent their experiences in the program. Throughout the years, over 250 original desserts have been created—including a Matcha Cake Trifle, Carrot Beignets, Coquito Cheesecake and Sweet Corn Fraisier—showcasing the creativity of the next generation of pastry professionals completing ICC’s program.

About our Host— Jacques Torres, ICC's Dean of Pastry

The youngest recipient of Meilleur Ouvrier de France (Best Pastry Chef of France) in history, he spent 12 inspired years as executive pastry chef at Le Cirque before leaving to open his renowned wholesale, retail, and e-commerce chocolate company, Jacques Torres Chocolate, in New York City. As dean of Pastry Arts, he regularly presents demonstrations to students in New York, helping students learn in 6 months what took him years as an apprentice. Chef Torres has won numerous awards, including the James Beard Foundation Pastry Chef of the Year, Chefs of America Pastry Chef of the Year, and Chartreuse Pastry Chef of the Year. He is a member of the Académie Culinaire de France, and in 2003 he was inducted by the James Beard Foundation into Who’s Who of Food and Beverage in America.

FAMED CHEF FROM ONE OF WORLD’S TOP RESTAURANTS TO HOST MASTER CLASS AT ICC

MASTER CLASS & DEMONSTRATION WITH CHEF JOAN ROCA

Co-Owner & Executive Chef of El Celler de Can Roca
Wednesday, September 19th | 2:30-4:00pm
ICC Amphitheater
462 Broadway, 2nd Floor | NYC
Open to ICC Students & Alumni* ONLY

This September, current students of the International Culinary Center will have not one, but two unique opportunities to learn from world-renowned chef Joan Roca, Co-owner & Executive Chef of El Celler de Can Roca—named in the top five on Restaurant magazine’s coveted World’s 50 Best Restaurants list since 2009, including top spots in 2013 and 2015.

The annual BBVA-sponsored world culinary tour brings the Roca brothers and the culinary team of El Celler de Can Roca to New York City for two dinners at Cipriani Wall Street on September 18 and 19 for invited diners to enjoy a taste of the contemporary Catalan cuisine showcased at their Girona, Spain-based restaurant. As part of this partnership, select International Culinary Center students will be invited to work in the kitchen with Chef Joan Roca and the El Celler de Can Roca team to prepare for the dinners. This special volunteer opportunity is open to current ICC students only to cook alongside the Roca team and learn some of their innovative techniques first hand. At the end of the event, one ICC student volunteer will be selected by the Roca team to receive a scholarship to continue their education with an internship to train for 4 months at their famed restaurant in Spain, currently named No. 2 restaurant in the world on the 2018 World’s 50 Best Restaurant list.

In addition to the dinner, ICC will be hosting the only NYC master class with Chef Joan Roca on Wednesday, September 19th at 2:30pm for current ICC students and alumni* as part of the educational activities of their New York City tour. Chef Roca, known best for his ground-breaking sous-vide techniques, will discuss the history & inspiration behind the family-operated restaurant, while demonstrating the same modern techniques used to transform Catalan cuisine at their restaurant in Girona, Spain. This special opportunity to learn from one of today’s most influential chefs will be open to current ICC students, with limited seating available for ICC alumni* and media guests.

*ICC Alumni, please contact events@culinarycenter.com to RSVP for this event as seating is limited. Standing room may be available.

Duck from The Grill

ICC In The News: Highlights from August 2018

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from August 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

At West~bourne restaurant, you won’t find millennial pink banquettes or pineapple-print wallpaper, but you will get a homemade celery soda-kombucha, chia pudding with rose water and petals, and vibrant vegetable-grain bowls. Check out alumna and owner Camilla Marcus’ sustainable spot featured in NYLON.

Chef Matthew Kenney is one of the world’s premier chefs specializing in plant-based cuisine. Originally hailing from Connecticut, he graduated from ICC and spent the early ’90s honing his skills in kitchens throughout the New York dining scene. Read about the interesting new menu he developed for Folia at the Four Seasons Hotel Los Angeles at Beverly Hills.

Hither
VOGUE
Why This Oregon Town Could Be the Next Napa

According to Vogue, Ashland, Oregon is positioned to become the next Napa. If you journey to this beautiful wine region, be sure to stop by our alum’s market Hither, where co-founder Wesley Reimer is serving everything from coffee to natural wines with co-founder and wife Corrie.

Kris Feliz, graduate of ICC’s Italian Culinary Experience, is a line cook at the almost cartoonishly luxurious restaurant, the Grill, which opened in NYC to solidly enthusiastic reviews last year in the former Four Seasons restaurant. Every night, she is tasked with preparing the menu’s honey-mustard duckling, something of a signature dish that has come to define the kitchen’s commitment to turning out modern renditions of mid-century American classics. Find out why we can’t wait to try the honey-mustard duck in this Grubstreet feature.

A fascinating read on our grad David Chang and what he accomplishes in each of his restaurants with his chefs that many restaurateurs can’t: individuality within a large restaurant group. Catch our other grad too, Chef Jude Parra-Sickels, who is executive chef at Majordomo in LA. Read the article here.

Sofreh
NEW YORK TIMES
At 59, a Gutsy Chef Makes Her Restaurant Debut

 Nasimeh Alikhani is an ICC alumna and Chef/Owner of the newly opened Sofreh in Brooklyn, NY. Find a bold, modern take on Persian cuisine in a beautiful modern setting and read the NYT feature on her restaurant here.

Did you know there are many different routes you can take with a culinary education? Check out two of our grad’s, Alexis deBoschnek (Senior Culinary Specialist) & Rie McClenny (Video Producer) now working at Tasty, and remember that there are many different options for you after graduating from ICC!

Nourish began back in 2014 when alumna Mary Drennen co-founded the Birmingham-based meal subscription service. It features Southern-inspired meals with a premium on presentation and nutrition. Check out her subscription service here.

Majordomo Ribs
TEXAS MONTHLY
At Majordomo, David Chang’s Smoked Beef Short Rib Delights

David Chang’s newest restaurant venture, Majordomo, opened to rave reviews. The $190 dollar beef short ribs are worth the pretty penny, so check out his new place if you’re in Los Angeles!

Vanessa Greeley, graduate of ICC, is an award-winning TV chef—competing on multiple Food Network Challenge episodes, Food Network Cake Wars, and more—and now she’s teaching others to create edible masterpiece just like they see on TV. Celebrate the opening of the Vanessa’s Cake Designs studio in Warwick, NY.

 

Nicole Allyson Uy, a graduate of ICC’s Professional Pastry Arts program, is making waves with her wildly successful hundred gram cookies at her bakery The Flour Girl in the Philippines. Check out the story of how she came up with her famous cookies, and opened her bakery here.

MY JEWISH LEARNING
This City is the Next Hot Spot for Jewish Food

With one of our campuses in NYC, it’s almost unheard of to talk about bagels from other cities. But our alumnus, Josh Pollack, is changing the narrative in Colorado. Read about how he recreated New York water in Denver, CO and now makes amazing bagels rivaling our NYC favorites!

Great Barrington, MA has a new restaurant and at the helm is alumnus, Chef Nicholas Browne. Among his accolades are winning Chopped in 2016, working at Michelin-starred restaurants across the globe, and now his newest venture, Botanica in MA. Check out his restaurant here.

 

Upstairs 2 is one of L.A.’s best-kept culinary secrets, a hidden gem that many do not know exists. Executive Chef Maiki Le, a Professional Pastry Arts program alum, cooks up a New American menu—market driven & sustainable—and boasts victories on Food Network’s “24 Hour Restaurant Battle” and “Chopped.”

Culinary Shows to Watch on Netflix

Whether you are heading back to school for the first time, in the midst of your culinary education, or even enjoy learning more about the culinary industry, we put together this list of shows on Netflix to get you inspired this back-to-school season. Check out the shows below, all of which feature ICC Deans & Alumni!

Chef's Table

Each episode of this Emmy nominated series profiles a different chef who’s innovations are changing the culinary scene and takes viewers through a journey of their lives and kitchens.

Our Graduates Featured:

Christina Tosi: 2004 grad, Christina Tosi, is changing the pastry industry from the inside out. When the producers of the show approached her to be one of the first pastry chefs featured, she was hesitant to go through with the show. We are so glad she did, as it gives us an inside look at the pastry giant’s creative mind.

Dan Barber is an alumnus and one of the leading voices in sustainability and food. His restaurants Blue Hill and Blue Hill at Stone Barns are disrupting the culinary industry—starting from the farmers and purveyors all the way to the plate. In his episode, learn how he works with producers to breed new flavors into vegetables .

Ugly Delicious

Star chef and alumnus David Chang recognizes that good food doesn’t always have to be pretty. In his show, Ugly Delicious, watch as he takes his friends across the world in search of amazing food and conversations.

The Mind of a Chef

This show, which won multiple Emmy’s, explores the creative processes and artistry behind some of the greatest chefs in the world.

Season 1: Go back in time and see David Chang before his Momofuku empire took off! You’ll even see Christina Tosi in a few of the episodes.

Season 4, Episode 6: Shameless plug: this episode of The Mind of a Chef happens to be our favorite. It includes an interview with our dean, Chef André Soltner, filmed at our school!

Nailed It!

Jacques Torres, our Dean of Pastry Arts, leads Netflix’s Nailed It! as the head judge. Watch this show and prepare to laugh as home cooks try to recreate difficult, and sometimes wacky, pastry trends!
Prosecco

DUELING BUBBLES: Prosecco ConVal Workshop with Alan Tardi

The two most popular sparkling wine categories in the world today are undoubtedly Champagne and Prosecco. Despite fundamental differences in image, production, process and price, the two bubblies have — surprisingly — much in common, such as their origin, history and evolutionary development of these otherwise different wines.

Monday, October 15th | 3:00-5:00pm
International Culinary Center
28 Crosby St, 5th Floor | New York, NY 10013

Cost: $25 per person

*Must be at least 21 years of age and an ICC Intensive Sommelier Training Student, Graduate, or Industry Professional*

 

EVENT DETAILS

Join us for a special workshop and tasting with Alan Tardi, award-winning wine author, comparing Champagne and Prosecco—noting the obvious differences, while focusing on the many fundamental aspects the two wines have in common. Through the tasting we’ll clarify what makes Champagne and Prosecco essentially unique categories, while also showcasing the commonalities in their individual trajectories. We’ll also showcase the surprisingly diverse and complex terroir of the Conegliano Valdobbiadene area and the many different typologies within the appellation. In the end, you’ll gain a deeper understanding and appreciation of both wines, and the nature of sparkling wine in general.

Some of the wines we’ll taste will be coming directly from Italy for this event, including the sneak preview of a brand-new soon-to-be-released prosecco with super-extended lees aging in autoclave.

Wines tasted will be focused on uncommon prosecchi including:

  • Still prosecco without bubbles
  • Bottle re-fermented prosecco
  • Prosecco with extended lees ageing
  • Single village and/or single vineyard prosseco from a variety of different terroirs
  • Proseccos in a variety of residual sugar levels

Examples of corresponding Champagnes will be noted, but not tasted.

Who is Alan Tardi?

AlanAlan Tardi initially became interested in wine while working as a cook and chef in some of New York’s finest establishments (Chantarelle, Lafayette, Le Madri). After opening his own restaurant in New York City in 1992, Alan began sitting in on panel tastings at the nearby offices of Wine and Spirits and eventually began writing for the magazine. In 2003, Alan moved to the village of Castiglione Falletto in the heart of the Barolo region in Piemonte, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process, an experience which completely changed his perspective on wine. His first book, ‘Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo’ (St Martins Press, 2006) won a James Beard Award for Best Wine and Spirits Book of 2006. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) won a Gourmand Best in the World Award in the French Wine category. Alan currently divides his time between New York and Castiglione Falletto.

Career Fair September 13th, 2018

All chefs get their start somewhere. This September 13th, meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allow students & alumni to meet some of the most well-known restaurants and restaurant groups in NYC, coming specifically to ICC to meet YOU. With 50+ restaurants, restaurant groups, and more, there is something for everyone and every career path!

Thursday, September 13th | 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/Pier Sixty
American Cut
B&B Hospitality Group
Breads Bakery
Celestine
Contra/Wildair/ Una Pizza Napoletana
Charlie Bird/Pasquale Jones/ Legacy Records
Choc o Pain Bakery and Cafe
Contra/ Wildair / Una Pizza Napoletana
Convene
Crafted Hospitality (Craft Restaurants)
Dinex Group of Chef Daniel Boulud, The
Eataly
Gramercy Tavern
Gabriel Kruether
Harvest Restaurant Group
Hello Fresh
Indiana Market & Catering
James Beard Foundation
Kruether Handcrafted Chocolate
Le Coq Rico
Loring Place
Madison Lee’s Cakes
Indiana Market & Catering
James Beard Foundation
Kruether Handcrafted Chocolate
Le Coq Rico
Loring Place
Madison Lee’s Cakes
Martha & Marley Spoon
Matter House Group (Estela, Café Altro Paradiso & Flora Bar)
Mercer Kitchen
NoHo Hospitality Group
Padoca Bakery
Park Avenue Seasonal,Quality Branded Group
Perrenial
Quality Branded (Quality Meats, Quality Italian, Park Ave, Maloney & Porcelli, Smith & Wollensky, Quality Eats)
Restaurant Marc Forgione
SoHo House
Starr Restaurant Group
Tao Group
The Culinistas
Thomas Keller Restaurant Group
Union Square Hospitality Group

How to Improve your Plating Skills with Chef Hervé Malivert

Chef HerveChef Hervé Malivert’s enthusiasm for the kitchen began at a young age and his love & experience with plating journeys back decades. Enjoying photography as his favorite hobby, Chef Hervé has an eye for creating beautifully intricate dishes which he shares with his followers on Instagram (check him out on Instagram @chef_herve_malivert).  As the Director of Culinary Arts & Technology, Chef Hervé’s sense of adventure is put to good use researching and developing new techniques to include in ICC’s curriculum.

From kitchens across the globe, to the kitchens of ICC, Chef Hervé has always understood that plating has an important “visual effect” for guests and students. It will not change the taste of your dish or the understanding that the student has, but it will change the first impression and set them up for a flawless meal or lesson. Think about looking at two pictures of the Caribbean, one has a picture perfect blue sky, and the other is during a hurricane. Which picture would inspire you to venture to the Caribbean? It is the same with dining, eating, and learning.

Plated dishIf you do not innately have an artistic eye for plating, it is possible to train yourself and improve with time. Most chefs are not born with an immediate knowledge of how to create an artistic dish. It takes years of precision, practice, and patience, so we joined ICC’s resident Master-of-Plating in the kitchen to get a behind-the-scenes look at his process.

Read on to find out Chef’s tips to improve your plating:

  1. Learn how to cook and properly combine flavors together. A beautiful plating will mean nothing if the food doesn’t taste good or go well together.
  2. Knife skills, knife skills, knife skills! The first step of presentation is symmetry and accuracy.
  3. The focal point of the dish is the item which draws your attention. Be aware of what your eye will notice first, avoid negative space, add some elevation to give your dish depth, and of course be mindful of the plate itself.
  4. A well designed plate will have a sense of balance. Balance doesn’t necessarily mean symmetry. Putting too many items on the plate will make it visually unappealing.
  5. Simple geometric shapes are the skeleton of plating design. All plating presentations can be defined by simple geometric shapes: lines, arcs, circles, etc.
  6. Most importantly: love what you do. Be passionate, and the inspiration will come.

Now that you have some plating tips in your chef’s toolkit, it is important to understand how to develop an idea for a dish. Follow Chef’s steps on how he conceptualizes, cooks, and plates a dish and you will be on your way to mastering your own artful creations!

PlatingChef Hervé’s Steps to Plating

  1. Start by envisioning the dish you’d like to make. You may even have an idea already in your head.
  2. Pick your protein or main ingredient, if you haven’t already. Decide how you want to cook it and how you want to cut and present it on the plate. This is vital to how the dish will look.
  3. Conceptualize the flavor profile of your dish. Do you want a bold dish, or would you rather the flavors speak for themselves?
  4. Pick the plate your dish should go on. Does a soup make sense in a long shallow bowl? Probably not. The plate will allow your food to speak for itself.
  5. Cut your ingredients properly as you are prepping and cooking. A thin slice of an onion may work better than a minced onion on your dish. Think about this beforehand and make sure to execute it with the knife skills you have been practicing.
  6. Cook your dish.
  7. Plate it. It may be helpful to use tweezers. Hint: Chef Herve uses surgical grade tweezers to plate, and this is what many fine dining restaurants do as well!
  8. Try again and edit your dish. You will never be satisfied with your first plating. It is perfectly ok to edit it and try again.
  9. Serve to your happy customers, family, or yourself!

Plated dish

 

 

Always remember to admire beautiful plating, and that the inspiration from a dish can come from anywhere. Working alongside amazing chefs helped Chef Hervé to find his inner inspiration and allowed him to improve his skills. Nowadays, with the power of social media, the internet, books and magazines, inspiration is endless!

Picture

Boost Your Food Business: Hosted by Instagram

Learn the tips, tricks and information that everyone wants to know directly from Instagram in an afternoon of hands-on workshops, presentations & panel discussions.

With 200 Million+ Instagrammers visiting at least one Business Profile a day, and 60% of users saying they discover new products on Instagram, it’s no wonder that Instagram has become a key tool for brands & businesses to reach new & existing audiences. So what does it take to harness the power of Instagram to promote your restaurant or food business? Come to our FREE workshop to find out!

RSVP to join us for this exclusive event!

Thursday August 30th | 3:30-5:30pm
 3:30 pm-5:30 pm
ICC Ampitheater
462 Broadway, 2nd Floor | NYC

 

*SOLD OUT* To join the waitlist, please email events@culinarycenter.com.
We will contact you if a seat becomes available.

EVENT AGENDA

101 COURSE

 

201 COURSE

 

HANDS ON

 

PANEL

Food Passions & Social Media: Learn from the Instagram team why food & social media are a powerful match, as well as how to get started

From Discovery to Action: Learn from the Instagram team advanced tips for how to drive new or existing customers into your restaurant, cafe, or other business establishment

Stories School: The Instagram team will walk through an interactive exercise on how to create compelling stories content that inspires customer action

Examples and Q&A: 4 successful culinary establishments will explain their unique social media journeys, and then open up to audience questions

PANELISTS

Mike Bronfin

Product Marketing, Instagram Local Team

• Worked on launching Business Profiles, Insights, Direct features for Businesses, Transactions
• Previously at Twitter and Boston Consulting Group

Gemmy Tsai

 Product Management, Instagram Local Team

• Worked on Instagram Business Profiles and Transactions
• Previously at OpenTable and Hired

Aishwarya Bhake

 Product Marketing, Instagram Local Team

• Worked on Instagram Business and Influencer Legitimacy
• Previously at BloomReach, ESPN and Walt Disney