aaron sanchez

Chef Aarón Sánchez To Visit ICC This October

ICC Students & Alumni Invited to an Exclusive Demonstration & Talk to Celebrate the Release of Sánchez's New Book

Join us for an exciting demonstration & discussion with Aarón Sánchez, award-winning chef and judge on FOX’s hit culinary competition series MasterChef. In this exclusive ICC demo, Chef Sánchez will be debuting his brand new memoir, Where I Come From: Life Lessons from a Latino Chef, which will be released on the day of the demonstration! You’ll have the opportunity to be one of the first in the world to purchase his memoir and have it personally signed by him at the demonstration. Plus, don’t miss your chance to get a taste of Chef’s Quick New Orleans Shellfish Étouffée! This is the first dish that he cooked for his mom after finishing his training in New Orleans and is featured in his new book.

Chef Aarón Sánchez Demo
Tuesday, October 1
3:30pm-5:00pm
International Culinary Center
462 Broadway, 2nd Floor Amphitheater | New York, NY 10013
Open to ICC Students & Alumni
*RSVP Required*
Be sure to come with your questions ready for the audience Q&A portion of the demonstration!

aaron sanchez and studentWhere I Come From: Life Lessons from a Latino Chef  is a powerful new memoir from one of America’s most preeminent chefs and television personalities. Sánchez shares the story behind his food, family, and professional journey and is a highly personal account of growing up and finding his way as a son, father, Latino, and as a chef. In Where I Come From, Sánchez dives into his early years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world. Sánchez interlaces his experiences with recipes from moments in his life such as his mother’s Pineapple-Ginger Chicken Wings with Soy-Pineapple Glaze, Seared Salmon with Pumpkin Seed Mole, and Tequila-Battered Cauliflower Tacos with Chimichurri and Chipotle Mayonnaise. He shares the invaluable lessons he learned from his upbringing and his training—both inside and outside the kitchen—and offers an intimate look into the chaotic and nontraditional life of a professional chef and television personality.

aaron sanchezSánchez is the chef and owner of Mexican restaurant Johnny Sánchez in New Orleans and author of two cookbooks. Sánchez learned how to cook from an early age through helping his family prepare traditional Mexican food and is still passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen. As an active philanthropist, Sánchez launched the Aarón Sánchez Scholarship Fund, which is an initiative that empowers aspiring chefs from the Latin community to follow their dreams and attend ICC’s Professional Culinary Arts program.

don angie

6 Must-Order Dishes at Don Angie

Looking for a new red-sauce Italian spot in New York City? Look no further than our 2019 Outstanding Alumni Award winner for Excellence in Culinary Art’s restaurant—Don Angie. Scott Tacinelli, along with co-owner/chef and wife Angie Rito, are leading Italian-American cuisine into the future with rave reviews from The New York Times, Eater, TimeOut NY, and Esquire (named Best New Restaurant in America 2018), as well as a nomination for James Beard Awards’ Best Chef: New York City.

Their West Village spot is frequented by celebrities like Bon Jovi, Forrest Whitaker, Sarah Jessica Parker, Brook Shields and even chef-superstar Jean-Georges Vongerichten. While everything is delicious and far from the ordinary on Don Angie’s menu, we’ve gathered a list of dishes that critics and foodies alike can’t get enough of. If you’re lucky, maybe you’ll snag a reservation and check them out for yourself—they typically have thousands of reservation requests a night!

For the Table

Stuffed Garlic Flatbread
flatbread
Photo by @honeyhotsauce

Bread. Stuffed with garlic. Modeled after the traditional Ligurian focaccia di recco, its salty and gooey cheese melts in your mouth from the edges of the thin flatbread.

Appetizers

Pink Snapper Crudo
crudo

Plated with Burnt Porcini Dashi, Black Trumpets and Marsala, the Pink Snapper Crudo is as beautiful as it is fresh.

Chrysanthemum Salad
salad
Photo by @lizclayman

The Chrysanthemum Salad, much like everything else on the menu, is completely unexpected. Don Angie’s take on the classic Caesar Salad showcases the global influences of their menu. Plus, you can’t go wrong with a salad when it’s piled high with Parmesan cheese!

Pasta

Strachhino Gnocchi
gnocchi
Photo by @lizclayman

This dish showcases gnocchi at it’s best. Covered in poppy seeds, the dough on the outside is firm, while the middle of the handmade potato pillows burst with gooey Stracchino cheese.

Buffalo Milk Caramelle
pasta
Photo by @lizclayman

In Italian, “caramelle” means caramel, which makes sense since the pasta looks like little mini candies in a delicious sauce. The black and egg-colored dough is filled with creamy buffalo ricotta and is just one of the dishes that helped to put Don Angie on the map!

Lasagna for Two
lasagna
Photo by @foodiemagician

The lasagna for two (or more, as it’s actually a huge portion) is another signature dish that made Don Angie a NYC hot spot, and it is not to be missed.  Baked in the forms of pinwheels, everyone at the table will get a crispy and cheesy piece.

Want to learn more about Scott Tacinelli? Check out our feature story on him, get a behind-the-scenes look at Don Angie, and his advice for aspiring chefs!

student

Announcing New Mystery Basket Challenge For Professional Culinary Arts Students

The culinary industry is fast-paced and constantly growing, which is why our Professional Culinary Arts curriculum continues to evolve, preparing students for today’s kitchens and culinary scene. Whether it’s harnessing the wave of culinary technology—with lessons on sous-vide, low-temperature cooking, hydrocolloids and more—or connecting your culinary techniques to the beginning of the food chain—embracing sustainability and seasonality through our Farm-to-Table extension, students learn the techniques that today’s chefs need to know.

That is why we were so excited to launch a new addition to Level 4 of our Professional Culinary Arts program earlier this year—The Mystery Basket Challenge! On the final day of their 400 hours at ICC, and prior to going on their externships, students are given 4 secret ingredients and are tasked with creating an original dish from scratch. In only 2 hours, they’ll be asked to conceptualize, plan, cook, plate and present their dish to a panel of judges. The challenge allows student’s to flex their creative muscles and combine the culinary and plating techniques learned with the skills they’ve developed for consistency in flavor, timing and presentation.

Leland Clark, Vice President of Student Affairs, remarked that the “Mystery Basket Challenge was designed as a culmination of students’ four levels of progressively complex cooking, and as an exhilarating final activity before they begin their professional externships. We are always excited to see the amazing creativity and skill on display in each group!” With a few classes now having completed the Mystery Basket Challenge, we’ve seen great use of the secret ingredients in imaginative applications like a savory brittle, scallion and kale pancakes and even a pork pho with handmade noodles!

Plus, with a very generous donation from Crooked Brook and the Mohawk Valley Trading Company, 1st and 2nd place winners walk away with prizes—like a beautifully crafted apron or a giant jar of organic maple syrup—after the challenge. Crooked Brook has designed and manufactured chef coats and aprons for the world’s most distinguished and discerning chefs since 1989. The Mohawk Valley Trading Company offers the highest quality organic, unprocessed natural products they can produce such as maple syrup, maple sugarraw honey and beeswax candles.

Below, check out some of the images from our recent Mystery Basket Challenges and get inspired for your future challenge in Level 4 of the Professional Culinary Arts program!

wine

Becoming An Advanced Sommelier: 6 ICC Alumni Who Have Done It!

What does it take to join the ranks of Advanced Sommeliers? Look no further than these 6 Intensive Sommelier Training graduates who have achieved this designation!

Here at ICC, our Intensive Sommelier Training program students learn how to taste and evaluate more than 300 bottles from around the world in just 10 or 17 weeks. Since ICC has the only program approved by the Court of Master Sommeliers Americas®, our students have the opportunity to take the Introductory and Certified Sommelier Examinations back-to-back, on-site at ICC upon successful completion of our program.

The Court of Master Sommeliers was established in 1977 as the premier international examining body to encourage improved standards or beverage knowledge and service. There are four certification levels within the Court—Introductory Sommelier, Certified Sommelier, Advanced Sommelier and Master Sommelier. Since the first exam in 1969, only 262 professionals in the world have earned the title of Master Sommelier—14 of them teach in our Intensive Sommelier Training program here in Soho.

To become a Master Sommelier means to pass one of the most notoriously difficult examinations in the world—you may be familiar with this if you’ve seen the documentary “SOMM”. But, that doesn’t make the prior exams much easier. In fact, it is said that the Advanced Sommelier Examination is a significant “jump” from the Certified, meaning that the knowledge level required is much greater. It takes years of preparation, dedication and experience to even be considered for the Advanced Sommelier Course—the court requires a minimum of “two years of restaurant experience in a service/sales position and must be in the restaurant/hospitality or beverage industry” in addition to having passed the Certified Sommelier Examination one year prior. To be invited to sit for the Advanced Sommelier Examination, one must have a minimum of three years of experience and successfully completed the Advanced Sommelier Course. The examination itself is broken down into three parts, written theory, practical service and blind tasting. As the last exam before the prestigious Master Sommelier Examination, the stakes are pretty high!

It is an incredibly rigorous process to join the ranks of the Advanced and Master Sommeliers. Since the inception of our Intensive Sommelier Training program, at least 6 alumni have gone on to become Advanced Sommeliers—an incredible achievement and we’re honored to play a small role in the beginning of their journey. Below, learn what it took for these graduates to achieve their Advanced Sommelier designations, what a career in wine looks like, and who’s preparing for the Master Sommelier Examinations!

jhonel faelnar
Jhonel Faelnar | Wine Director & Sommelier | ATO Company (ATOBOY NYC & ATOMIX NYC)

Graduated in 2014 Passed The Court of Master Sommeliers’ Advanced Sommelier Exam in 2016

From Manila to Japan and finally NYC, Jhonel Faelner landed in the Big Apple to pursue his love of wine after a stint in fashion and being swept up by the wine culture in Japan. In 2013, Jhonel received scholarships from both the James Beard Foundation and the International Culinary Center to attend ICC’s Intensive Sommelier Training program. Upon completion of the program, he successfully passed the CMS Certified Sommelier Exams. After, he worked his way thru One Five Hospitality and the Make It Nice family at The Nomad before running the wine program at one of the country’s hottest restaurants, ATOMIX. In 2017 Jhonel was awarded ICC’s Outstanding Alumni Award for Outstanding Sommelier. Jhonel is an Advanced Sommelier studying for his Master Sommelier; he is a Wine & Spirits Best New Sommelier for 2018 and the Wine Director at ATO Company, overseeing the beverage program at both ATOBOY and ATOMIX in NYC.

aaron babcock
Aaron Babcock | Sommelier | Quince Restaurant

Graduated in 2012 Passed The Court of Master Sommeliers’ Advanced Sommelier Exam in 2015

Aaron developed a deep curiosity about wine while working at Nemacolin Woodlands Resort in a small town just south of Pittsburgh, PA. Having had the honor of working throughout various restaurants on the property, he honed his skills in fine dining. With wine on the mind, Aaron enrolled at ICC in Campbell, CA in 2012 to complete the Intensive Sommelier Training program as well as the CMS Certified exam at the age of 21. From there he returned to Nemacolin for a year. Soon, Aaron was offered a job at Manresa, the 3 star Michelin restaurant by Chef David Kinch in Los Gatos, CA. There he worked as a Sommelier with Jim Rollston, MS. After passing the CMS Advanced Exam at the age of 24, he became the Sommelier at Quince in San Francisco. At Quince, Aaron has been able to help expand the wine program, as well as being able to be part of the transition from 2 to 3 Michelin stars. While remaining at Quince, Aaron continues to prepare for the Master Sommelier exam and occasionally teaches wine education classes in the Bay Area. Aaron is the 2018 recipient of ICC’s Outstanding Alumni Award for Outstanding Sommelier.

robert v
Robert Vardanian | Wine Director | Wally’s Fine Wine, Spirits & Gourmet Market

Graduated in 2013 | Passed The Court of Master Sommeliers’ Advanced Sommelier Exam in 2017

Robert Vardanian is a sommelier and the Wine Director at Wally’s Fine Wine, Spirits & Gourmet Market in California. His career in fine wine began as a sommelier at BOA Steak and Church & State. In 2013, Robert enrolled in ICC’s Intensive Sommelier Training program and went on to achieve his Certified Sommelier distinction with the Court of Master Sommeliers. After joining Wally’s in 2015, Robert worked his way up and became the Wine Director. In 2017, he became an Advanced Sommelier after years of hard work. Since then, Robert has been avidly working towards higher certifications while sharing his passion and experience with his guests.

beki_200x200
Rebecca Miller | Sommelier | La Toque

Graduated in 2011 | Passed Court of Master Sommeliers’ Advanced Sommelier Exam in 2017

Rebecca Miller is an Advanced Sommelier with the Court of Master Sommeliers and holds credentials as a Certified Specialist of Wine and French Wine Scholar. Rebecca is a sommelier in the Napa Valley at the Michelin starred La Toque working with a prestigious Wine Spectator Grand Award wine list. In 2011, Rebecca graduated from ICC’s Intensive Sommelier Training program, passing her Certified Sommelier exam immediately following. Before joining the team at La Toque Rebecca was on the opening staff of In Situ, an exhibition restaurant at the San Francisco Museum of Modern Art. Rebecca worked with the wine lists of Prima, Verbena, LB Steak, and Alexander’s Steakhouse in the San Francisco Bay Area.

minjoo kim
Minjoo Kim | Head Sommelier | Les Clefs de Crystal

Graduated in 2013 | Passed The Court of Master Sommeliers’ Advanced Sommelier Exam in 2017

Minjoo Kim, Advanced Sommelier, began her foray into food and wine training to become a chef and received her Culinary Arts Diploma from Le Cordon Bleu in Sydney, Australia. It was during her time as a culinary apprentice that she realized her passion for wine and sought to further her education at the International Culinary Center in New York, enrolling in the Intensive Sommelier Training program. In 2013, after passing the Court of Master Sommeliers Introductory and Certified Sommelier Exams at ICC, she returned to Korea to begin her wine career. Over the years Minjoo has worked as both Manager and Chief Sommelier for Hannam Liquor, retail shop and wine bar, as well as a tasting educator for the International Food and Wine Society, and Judge of the Korea Sommelier Wine Awards and Korean Wine Fair. In 2017 she passed the Court of Master Sommeliers Advanced Sommelier Exam and in 2019 was named Korea’s Sommelier of the Year.

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Jerry Cox | Sommelier | Le Coucou

Graduated in 2014 | Passed The Court of Master Sommeliers’ Advanced Sommelier Exam in 2019

Jerry Cox is the newest ICC alum to be inducted into the elite group of Advanced Sommeliers. Jerry graduated from ICC’s Intensive Sommelier Training program in 2014. After passing the Court of Master Sommeliers Introductory and Certified Sommelier Examinations, Jerry brought his new wine knowledge to the team at Colicchio and Sons. Today, Jerry is the Sommelier at Le Coucou. He successfully joined the ranks of Advanced Sommeliers in 2019.

Barrel of Sherry

Certified Sherry Wine Specialist Seminar Returns This November 2019

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 November. Register today to reserve your seat!

Thursday, November 14
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.

elevating hospitality through wine

Off The Vine: Elevating Hospitality Through Wine

OFF THE VINE, brought to you by the Intensive Sommelier Training program at ICC, is a series of discussion panels and networking events designed to support wine professionals in the beverage industry. Each event provides education, information and the opportunity to connect with industry experts in a collaborative setting.

How Sommeliers Have Become Ambassadors of Hospitality

Thursday, September 26th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

The importance of service is not an unfamiliar concept to the world of Sommeliers. In fact, organizations like the Court of Master Sommeliers Americas® have long been responsible for setting a global standard of excellence for beverage service within the hospitality industry. While standard service techniques and proper mise-en-place remain the same, the role of service in hospitality continues to evolve and Sommeliers are being asked to expand with it. As ambassadors of hospitality, Sommeliers must adapt to take service beyond the bottle to fit the needs of today’s customer.

So how can sommeliers stay relevant in this changing industry?

In our next Off the Vine panel, we’ll sit down with wine industry professionals Anna-Christina Cabrales (Certified Sommelier—General Manager & Wine Director of Morrell Wine Bar) and Jerry Cox (Advanced Sommelier—Sommelier at Le Coucou) to discuss how sommeliers can maximize their value in restaurants. We’ll explore the role of sommeliers as ambassadors of hospitality—both on and off the restaurant floor—and how it’s evolving with the use of social media. In addition, we’ll discuss how sommeliers are driving taste trends both in service, and as wine list curators, and the outcomes of such change—think the rise of natural wine or the stunted appearance of varietals like Pinot Grigio! Plus, they’ll share professional words of wisdom that every sommelier should know, such as the do’s and don’t(s) of service, balancing wine knowledge with guest experience, and how to provide customers with the information they can’t get from a Google search! Come with your questions—there will be an open Q&A with the panelists following the discussion, and the opportunity to network with other professionals.

Looking to break into the industry? You’ll have the opportunity to learn more about how ICC’s Intensive Sommelier Training program can help you pursue your wine career.

Light refreshments will be provided.

MODERATOR

nikki palladino
Nikki Palladino, Certified Sommelier, ICC Wine Program Coordinator

Nikki Palladino joins her alma matter as ICC’s newest Wine Program Coordinator. Nikki began her career in publishing, earning a certificate in Books & Digital Magazine Media from NYU’s SPI Program.  Thereafter, she secured a Juris Doctorate from Villanova University School of Law – clerking for a judge and working for a legal consulting firm in Manhattan.

After traveling to Napa, however, she was drawn to the vine and decided to shift her career focus to hospitality. After graduating from ICC’s Intensive Sommelier Training Program, Nikki joined B&B Hospitality Group, where she worked first as a Server at La Sirena and eventually as a Sommelier, at beloved neighborhood spot, Lupa. More recently, Nikki worked as Head Sommelier at the seafood staple Oceana, in Midtown.  While at Oceana, Nikki was featured in Food & Wine Magazine and was responsible for purchasing wines for the Italian portion of the List.

She is a member of Women of the Vine and is a Certified Sommelier through the Court of Master Sommeliers Americas®.

PANELISTS

Anna Christina Cabrales
Anna-Christina Cabrales, Certified Sommelier
Beverage Director and General Manager of Morrell Wine Bar

Morrell Wine Bar Beverage Director and General Manager, Anna-Christina Cabrales brings a wealth of wine and culinary experience to her position. Growing up in a large family of chefs, Anna’s love of food and wine led her to the International Culinary Center where she received a Grand Diploma in Culinary Arts and graduated from the first Intensive Sommelier Training program. Since joining Morrell in 2012, Anna-Christina has expanded the by-the-glass selection to, at one point, more than 150 wines. Her efforts have been recognized and awarded by The World of Fine Wine in 2014 naming Morrell Wine Bar’s glass list “Best by-the-glass Wine List” and the 2015 Award of Excellence from Wine Spectator for growing the bottle list well over 1,200 selections. Outside of work, she enjoys her time dining and enjoying wines from the regions of Champagne, Northern Rhone, Bandol and Burgundy.

Jerry Cox, Advanced Sommelier
Sommelier at Le Coucou

Born and raised in Knoxville, Tennessee, Jerry graduated from the Kelly School of Business at Indiana University with a degree in Marketing. After college, he spent a year in Buenos Aires, Argentina studying culinary arts at Gato Dumas Colegio de Gastronomía. In 2013, he moved to NYC where he began working at Colicchio & Sons. Jerry enrolled in ICC’s Intensive Sommelier Training program in the spring of 2014, passing the Court of Master Sommeliers Americas’ Introductory and Certified Sommelier Examinations upon completion of the program. After several months of travel in 2015, which included a stage at a B&B in the Loire Valley, Jerry returned to NYC in 2016. Shortly after, he began working as a Sommelier and opening member of the Le Coucou team. Since opening, the team has achieved such accolades as the James Beard Award for Best New Restaurant in the U.S. and Wine Spectator’s Award of Excellence. Jerry passed the CMS Advanced Sommelier Examination in July of 2019.

alumni cookbooks

10 Alumni Cookbook Releases You Can’t Miss This Fall

FROM ANGIE MAR'S DEBUT COOKBOOK, TO TYLER KORD'S NEW PROJECT DEDICATED TO CHICKEN, HERE'S WHAT WE CAN'T WAIT TO "PRE-ORDER"!

As another summer filled with restaurant openings, rosé wine pairings and NYC heat waves comes to an end, it’s time to usher in one of the most beloved seasons of all—Fall! For many, this stirs memories of going back-to-school, sipping hot apple cider and getting into the kitchen for Holiday entertaining. Since National Cookbook Month is just around the corner (it happens each October), it’s time for publishing houses to release their roster of new cookbooks. We’re excited to share a sneak peek at 10 ICC alumni who have books hitting shelves this Fall, plus a special mention of a new memoir from ICC 2019 Commencement Keynote Speaker, Aarón Sánchez!

So whether you’re in need of a new recipe to spice up your fall, or looking for some inspiration to get back-to-school in one of our culinary or pastry programs, look no further than these alumni cookbooks coming out soon! Check out the full list below to pre-order your favorites!

FRESH & FLAVORFUL LATIN SUPERFOODS: 100 SIMPLE, DELICIOUS, AND ENERGIZING RECIPES FOR TOTAL HEALTH

fresh and flavorful latin superfoods
Author: Leticia Moreinos Schwartz
Program and Graduation Year: Professional Pastry Arts ’08
Release Date: October 15, 2019
Pre-Order Here

While many people associate healthy cooking with flavorless food, ICC alumna Leticia Schwartz is on a mission to prove that healthy eating can be absolutely delicious! In the award-winning author’s latest book, she introduces new and improved Latin recipes utilizing healthful, nutritious ingredients so you can enjoy your favorites without compromising on flavor.

Butcher and Beast: Mastering the Art of Meat

Butcher and Beast: Mastering the Art of Meat: A Cookbook
Author: Angie Mar
Program and Graduation Year: Professional Culinary Arts ’11
Release Date: October 1, 2019
Pre-Order Here

The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing. From one of New York’s first speakeasies—frequented by Fitzgerald and Hemingway—to a beloved neighborhood Italian restaurant before becoming one of the city’s most notorious night clubs. When ICC graduate Angie Mar purchased the Beatrice Inn in 2016, she led the storied landmark into its next chapter—transforming the space and menu into a stunning den where guests are meant to throw caution to the wind and engage in their most primal senses.

In her debut cookbook, Angie will showcase over 80 recipes with her signature unconventional approach to flavor, including Beatrice Inn favorites like Milk-Braised Pork Shoulder, Duck and Foie Gras Pie and Bone Marrow–Bourbon Crème Brûlée. Plus, readers will get a glimpse into her controversial and cutting-edge dry-aging techniques, adoration of Champagne, her rise to the top of the NYC restaurant scene and more!

The Munchy Munchy Cookbook for Kids: Essential Skills and Recipes Every Young Chef Should Know

the munchy munchy cookbook
Author: Pierre A. Lamielle
Program and Graduation Year: Professional Culinary Arts ’08
Release Date: September 1, 2019
Pre-Order Here

Looking to get in the kitchen with your little ones? Pierre Lamielle, a 2008 Culinary Arts grad, is making cooking fun with the “Munchy Munchy Gang,” a team of characters educating kids on the art of cooking! With over 28 kid friendly recipes, like ketchup and pancakes, these fun illustrations bring the kitchen to life and make complex cooking theories, like balancing the five tastes, accessible to kids of all ages.

Bobby at Home: Fearless Flavors from My Kitchen

bobby at home
Author: Bobby Flay
Program and Graduation Year: Professional Culinary Arts ’84
Release Date: September 24, 2019
Pre-Order Here

Bobby Flay strikes again! This time, in his most personal cookbook yet, he opens up his home to share 165+ recipes that he cooks at home for family and friends. From everyday favorites to his bold signature pull-no-punches cooking style, expect to take your flavors to the next level with recipes like sticky-savory-sweet Korean BBQ chicken and Spanish-style shrimp and grits! With Bobby by your side, cooking at home just got a lot more exciting.

The Joys of Baking: Recipes and Stories for a Sweet Life

the joys of baking
Author: Samantha Seneviratne
Program and Graduation Year: Professional Culinary Arts ’06
Release Date: October 8, 2019
Pre-Order Here

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. Exploring a different theme in each chapter, she shares recipes like like Chocolate Cardamom Swirl Babka and Coffee Crème Bundt Cake paired with touching, humorous and thoughtful essays. From moments of comfort and solace, to happy, joyous times, dessert is always there when you need it most!

Dinner at the Club: 100 Years of Stories and Recipes from South Philly's Palizzi Social Club

dinner at the club
Author: Joey Baldino and Adam Erace
Program and Graduation Year: Professional Culinary Arts ’02
Release Date: October 29, 2019
Pre-Order Here
ICC alumnus Joey Baldino is known around South Philly and New Jersey for his delicious, mouthwatering Italian food. So when Joey took over his late Uncle Ernie’s business, the Palizzi Social Club, he made an already exclusive members-only club the hottest table in town. For his debut cookbook, Joey and co-author Adam Erace give readers a look at the history behind this 100-year old social club and a peak into Chef Joey’s Southern Italian-inspired menu that’s getting Palizzi recognized in Bon Appetit, Esquire and more!

Made in Mexico: Classic And Contemporary Recipes From Mexico City

made in mexico
Author: Danny Mena
Program and Graduation Year: Professional Culinary Arts ’05
Release Date: September 10, 2019
Pre-Order Here

Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena’s hometown. In more than a hundred dishes, this ICC graduate shows home cooks the depth and diversity of true Mexican cooking with explanations for proper technique and suggestions for ingredient variations. Plus, the transportive photography will place you right in the middle of Mexico City’s vibrant culinary scene.

Judy Joo's Korean Soul Food: Authentic dishes and modern twists

Korean Soul Food
Author: Judy Joo
Program and Graduation Year: Professional Pastry Arts ’04
Release Date: October 7, 2019
Pre-Order Here

Philly Cheesesteak dumplings? Yes, please! Fresh from the success of Korean Food Made Simple, ICC alumna Judy Joo is back with a brand new collection of 100+ recipes that celebrate the joys of Korean comfort food and get straight to the heart and soul of the kitchen. Drawing on her own heritage, Judy presents recipes that appeal to amateur chefs and accomplished home cooks alike with street food to snacks and sharing plates, kimchi to Ko-Mex fusion food and more!

Food52 Dynamite Chicken

Food52 Dynamite Chicken
Author: Tyler Kord
Program and Graduation Year: Professional Culinary Arts ’02
Release Date: October 8, 2019
Pre-Order Here

Running out of new ways to love everyone’s ultimate dinnertime winner? In Tyler Kord’s newest cookbook, he teamed up with Food52 to deliver a clever collection of inventive chicken dishes that you’ll never get tired of. From Chicken & Kimchi Pierogies and Spicy Parmesan Chicken Potpie to Roast Chicken with All of the Vegetables in Your CSA and Patrick’s Fried Chicken with Spicy Pickles, you’ll be reaching for this book over and over again. Plus, you’ll learn great kitchen how-tos like carving, spatchcocking, making stocks and more!

Hangover Helper: Delicious Cures from Around the World

hangover helper
Author: Lauren Shockey
Program and Graduation Year: Professional Culinary Arts ’08
Release Date: October 1, 2019
Order Here

In Hangover Helper, Lauren Shockey follows up her 2011 memoir and cookbook with her first ever full-fledged cookbook. Hangover Helper explores essential tried and true recipes to cure your hangover, collected from culinary traditions from around the world. With over 50 recipes, like the American Pepperoni Pizza Bagel or the Japanese Green Tea and Rice Soup, there’s something to satisfy any appetite. It’s a must-buy for the playful side of your culinary shelf!

Special Mention

Where I Come From: Life Lessons from a Latino Chef

where I come from
Author: Aarón Sánchez
Chef Aarón was ICC’s 2019 Commencement Speaker and provides full-tuition scholarships to ICC through his philanthropy, The Aarón Sánchez Scholarship Fund
Release Date: October 1, 2019
Pre-Order Here

While Aarón Sánchez may not be a graduate of the school, we certainly can’t miss the opportunity to support our 2019 Commencement Keynote Speaker and founder of The Aarón Sánchez Scholarship Fund which provides full-tuition scholarships to ICC’s Professional Culinary Arts program! In his memoir, Aarón delves into his formative years with remarkable candor and reveals how he fell in love with cooking at such a young age. Throughout, he shares the invaluable lessons he learned—both inside and outside the kitchen—and offers an intimate look at the untraditional life of a professional chef and TV personality. You won’t want to miss this inspirational account of how his talent and passion took him to the top of his profession!

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.

cookie games winners

Cookie Games Winners: Where Are They Now?

This year, Hester Farabee, a Professional Pastry Arts student, took home the gold at ICC’s Seventh Annual Cookie Games. At the competition this August, three winners from previous Cookie Games stopped by their alma matter to cheer on this year’s competitors and taste their cookie creations! We caught up with them—and one alum, who now lives in Singapore—to see what they’ve been up to since bringing home Cookie Games glory.

2014

Vianna Sinnan
Vianna Sinnan | Professional Pastry Arts ’15

Winning Recipe: Coconut Daun Pandan of Malaysia

coconut daun pandan

What are you currently up to?

I am living in New York and working pastry at Buddakan.

Have you ever made your winning cookie recipe again? And if so, in what capacity?

I have made my cookie many times since the competition! Part of my holiday gifting tradition has come to include a box or bag of the cookies for family and friends. 

What is your fondest memory about your experience participating in the Cookies Games?

My fondest memory of the competition was hearing my name called out as the fan favorite. I couldn’t believe it, especially since I was still in Level One of the Professional Pastry Arts program and had seen how talented the other contestants were over the course of the two days. 

2015

savita bhat
Savita Bhat | Professional Pastry Arts ’16

Winning Recipe: Chocolate Cardamom Buttons of India

chocolate cardamom buttons

What are you currently up to?

Currently, I work in New York City at Simon & The Whale on the pastry team! Our Head Baker and Pastry Chef is also an ICC grad, Zoë Kanan.

Have you ever made your winning cookie recipe again? And if so, in what capacity?

I’ve definitely made my cookie recipe again. Actually the same year I did the cookie games, I entered my recipe a the WNYC Holiday Cookie round up and it was selected as one of the featured recipes by Melissa Clark! I try to make it around the holidays every year—it’s a pretty good Christmas cookie.

What is your fondest memory about your experience participating in the Cookies Games?

My fondest memory about my experience participating in the Cookie Games was definitely brainstorming and baking with my pastry school friends who were also participating. It was pretty chaotic, but so fun and such a great moment to look back on!

2017

clara lim
Clara Lim | Professional Culinary Arts ’17

Winning Recipe: Browned Butter Masala Chai Cookies

browned butter masala chai

What are you currently up to?

I’m currently living in Singapore! I am the Co-Head Chef at an artisan café and bakery called Baker & Cook at Core Collective Dempsey.

Have you ever made your winning cookie recipe again? And if so, in what capacity?

I made the cookies again on one of my last days at my externship at Park Avenue! 

What is your fondest memory about your experience participating in the Cookies Games?

Fondest memory is probably working with my partner, Maddie! So great to get together with her again and work on a project like this because by that time we had been out on our externships. It was nice spending time with her again within the walls of ICC. 

2018

rebecca ng
Rebecca Ng | Professional Culinary Arts ’18 and Professional Pastry Arts ’19

Winning Recipe: Umami Cookie

umami cookie

What are you currently up to?

I am currently traveling and visiting family in Hong Kong. I am not working right now, but I continue to bake for family and friends.

Have you ever made your winning cookie recipe again? And if so, in what capacity?

I frequently make my cookie for family and friends!

What is your fondest memory about your experience participating in the Cookies Games?

My fondest memory of the cookie games was working in the prep kitchen and hearing Chef Anna Bolz commentary.

buzzfeed's tasty

Behind the Lens at Buzzfeed’s Tasty With ICC Grad, Rie McClenny

Buzzfeed’s Tasty has shaped food media as we know it today. It’s hard to imagine that just four years ago Buzzfeed’s Tasty began as an experiment, launching as videos were expanding and becoming more popular on Facebook.  Suddenly, there was a brand showcasing cooking in an easy to digest and exciting way!

Just as Tasty was exploding with popularity, Rie McClenny was moving to LA after graduating from ICC’s Professional Culinary Arts program. She had always wanted to work in food media, but knew she needed experience in a restaurant setting to further her culinary techniques. After two and a half years in the restaurant world, Rie decided it was finally time to pursue her dream of working in food media. She heard of Tasty through the food world grapevine and saw that they were expanding their operations to Tasty Japan. They were looking for someone who had graduated from culinary school, had food experience, and could speak Japanese. Having all of those qualifications, Rie knew it was the job for her!

Rie nailed the interview, which should come as no surprise, and landed her dream job. Now, after 3 years at Buzzfeed, she has over a quarter of a million followers on Instagram @thedessertsnob and a community of 300,000+ subscribers to her own Youtube channel. Her followers are loyal—with each video that she produces, she garners millions of views and people across the world love recreating her recipes. If you aren’t already following her, you definitely should be!

This month, we sat down with Rie to learn about her career as a Tasty video producer and how she uses her culinary training to influence the videos that she creates. Below, get a glimpse into a day in the life as a video producer for Buzzfeed’s Tasty!

What was your life like before culinary school and was cooking something you were exposed to at a young age? Did you have a career outside of the kitchen before going to culinary school? 

Growing up, I always loved to eat, but I wasn’t interested in the food industry. My grandmother had a café so I was always surrounded by food. In my early years, I didn’t necessarily think that my goal was to be a chef. I actually majored in English at a college in Osaka, Japan.  After I graduated, I started working for a culinary school in Tokyo as an event coordinator. I was organizing trips to New York City for our students to visit what was then the French Culinary Institute, now ICC. We brought the students for a one-day chocolate class. During this time, I met a lot of students who were passionate about cooking and they influenced me a lot. Through these experiences, I got to know the food industry more and more. At that time, I was already in my mid-20’s, so to be honest, I thought it was too late for me to be a chef. Instead I thought maybe I should pursue a different career path within the food industry. I wanted to be a food stylist, which was one of the reasons I applied to ICC as I thought that going to culinary school would offer me this opportunity. 

I enrolled in the 9-month evening culinary program and graduated in 2014, but during the day I was working at Korin Knives as a sales person. I was able to offer my classmates and teachers knife sharpening for free!

Why did you choose to go to ICC? Was there a reason that you decided to attend culinary school first instead of jumping into the restaurant industry?

I wanted to be a food stylist, but I didn’t have any connections. I was looking for an opportunity to study and felt that going to school would provide me with the best education to learn the techniques. ICC’s location in Soho was so convenient for me, but I also chose ICC because I already knew it was one of the top schools to go to. 

So, what did you do after culinary school? What made you want to make the move to Buzzfeed?

Right after I graduated, my husband and I decided to move to Californiathis was always the plan. After we moved, I wanted to further my professional cooking skills and got a job in the kitchen at Rustic Canyon in California. Even though I wanted to pursue a career in food media, I knew I needed to gain experience in a restaurant atmosphere. After working as a cook at Rustic Canyon, then A.O.C. Wine Bar for about two and a half years, I applied for a job at Tasty Japan as a Recipe Developer. 

I started to feel like I was ready to go after what I had originally set out to doto work in food media—which is when I found the Tasty Japan job. Using ICC’s alumni network, I found that a few people were working at Buzzfeed as food writers. Buzzfeed’s website listed that they were launching Tasty Japan and looking for someone who lived in LA, graduated from culinary school and could speak Japanese. I immediately knew that this was the job for me because my experience was so unique to the position! 

What do you do at Buzzfeed?

After some time as a recipe developer, one of the video producers who was on the Buzzfeed Tasty team ended up leaving the company. My manager asked me if I wanted to learn how to edit videos, something I desired to learn. At Buzzfeed, they offer beginner courses that you can take, so one of my coworkers was teaching me how to shoot video while another was teaching me how to edit.

Now, I’ve been at Buzzfeed for 3 years and my official title is “video producer.” That means we develop the idea, shoot the video and edit it, but we are also the hands and talent in the video. We work with amazing recipe developers that help us with the back-end of the recipes. After we publish the video, we discuss how the video performed and analyze the data.

Where does the inspiration come from for your videos?

It’s a little all over the place! I feel like I get inspired when we’re brainstorming and working with other colleagues to come up with new ideas. The environment at Buzzfeed is very collaborative. One time, I made this aquarium cookie that ended up going viralthat idea came from a Japanese website. This type of cookie was popular at the time in Japan, but the process was very complicated. I ended up simplifying it for home cooks and that was really cool to see. We always get inspired by other creators, but our end goal is to always simplify it for our viewers at home. 

My culinary training has helped me understand the process of simplifying recipes for home cooks. I’m one of the only video producers that went to culinary school, so I’m able to use my education to recognize mistakes and provide feedback for other producers.

What is your favorite part of the job?

A huge part of my job is being in the front of the camera, so a lot of people have gotten to know me and follow me on social media! When I share my videos, a lot of the time people will recreate what I make and will message or tag me on Instagram to show me what they’ve made at home. It’s very rewardingI brings me a lot of joy knowing that people around the world are making my recipes!

What advice would you give to someone wanting to work in food media or as a video producer?

I think that if you want to work in food media, you just have to follow your passions. I was hesitant to apply for any food media jobs because I felt that I didn’t have any media experience, but I took a chance on myself. When you see an opportunity to transition into this part of the industry, just apply and see where it takes you. Right now there are a lot of platforms that allow you to express your creativity, so even if you feel like you don’t belong on one platform, you have many choices to find your niche. If you keep doing what you love and what you’re passionate about, it will continue to expand your skills and techniques. There’s always an audience out there looking for something new!

Rie’s Headshot By Photographer Taylor Miller