James Beard Foundation Award Semifinalist: Dan Barber

Dan Barber is the Executive Chef and co-owner of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in The New York Times, along with many other publications. Chef Dan Barber has received multiple James Beard awards including Best Chef: New York City (2006), the Country’s Outstanding Chef (2009), and Writing and Literature for his book The Third Plate: Field Notes on the Future of Food (2015). His two restaurants have received the James Beard Award for Outstanding Restaurant in the U.S. for Blue Hill New York (2013) and Blue Hill at Stone Barns (2015). In 2009, he was named one of TIME Magazine’s “100 Most Influential People.”

Nomination: Outstanding Service (Blue Hill at Stone Barns) 

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here. 

James Beard Foundation Award Semifinalist: Matt Rudofker

Matt’s first kitchen experience was at the age of 16, in Philadelphia at Verti. In 2005, when he turned 18, he moved to New York and worked unpaid again at Cru before leaving for Oceana to work under Cornelius Gallagher. He then worked at Cru, and Blue Hill at Stone Barns. Matt then spent time at Daniel, where he was part of the team that earned both four stars from the New York Times, and 3 Michelin Stars. He even did a stage in England’s fame Fat Duck. Then in 2010 Rudofker signed on at Momofuku Ssäm Bar.

Nomination: Rising Star Chef of the Year 

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here. 

James Beard Foundation Award Semifinalist: Joseph Baldino

Growing in South Philadelphia, Joseph Baldino has always been around great cooks and food. His mother and two aunts were credited as his earliest mentors. His life goal was to eventually own his own restaurant. Starting as a busboy at a small local trattoria, Baldino graduated from Temple University, and shortly after, enrolled in The French Culinary Institute. 

Following his culinary school graduation, Chef Baldino became the sous chef and eventually chef de cuisine for Vetri and Osteria. He traveled the world to work alongside esteemed chefs such as Georges Perrier, Jose Garces, Michael Solomonov, Alice Waters and Daniel Boulud. In 2011, he opened his restaurant Zeppoli, which was inspired by his stay at Anna Tasca Lanza’s farm in Sicily. Just months after opening, he received his first nomination from the James Beard Foundation, and has since become a semi-finalist three more times.

Nomination: Best Chef: Mid-Atlantic 

James Beard Foundation Award Semifinalist: Brittanny Anderson

Brittanny Anderson has worked in restaurants since she was 15, from the front of house to being behind the bar. It was there where she began to gain an interest in cooking. She worked for a chef as garde manger (cold food production), before leaving Richmond to go to the French Culinary Institute in New York.

After graduating at the top of her class, Brittanny worked in some prestigious kitchens in New York, most notably Blue Hill at Stone Barns and Northern Spy Food Company. After her New York takeover, she has return back to her hometown of Richmond, where is the Co-Owner & the Executive Chef of Metzger Bar + Butchery.

Nomination: Best Chef Mid Atlantic

Library Notes: Local Roots + Local Farms [February 2017]

Written by Sara Quiroz
ICC Librarian

In this edition of library notes, we will highlight some selections from Local Roots Founder and Friend of the Library, Wen-Jay Ying. Do you know about Local Roots NYC? It is a CSA or community supported agriculture connecting New Yorkers with fresh produce and other goodies from local farms. We have a pick up location right here at ICC! When Wen-Jay isn’t trekking up to farms, maintaining the super fun social profiles or producing her radio show, Food Stripped Naked she sometimes does her admin work right out of the ICC library! If you want to bring a #soiltocity perspective into your own kitchen, check out her recommended reading list below, all available for circulation here in the library.

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The Food Lab by J.Kenji Lopez-Alt

Last year’s James Beard Award Winner, this book covers just about anything and everything in the culinary world. With essential techniques, ingredient advice and tasty, very well tested recipes it could easily be your only cookbook. It also makes an excellent starter for new homecooks but still has the science and test kitchen detail to intrigue seasoned chefs. Wen-Jay particularly loves that he explains both how and why various food preparations work.

The Food Substitutions Bible by David Joachim

This guide contains simple substitutions for any ingredient, equiptment or technique you may be missing from Atemoya to a zester. This book is important to Wen-Jay because sometimes trying to cook with only local ingredients can make recipes feel confining, but learning the substitutions can give you more flexibility in the kitchen and empower you to be a versatile chef with your Local Roots NYC produce.  “Cooking does not need high-end appliances or an infinite supply of spices or specific vegetable varieties. Let your taste buds and this book guide you to be more flexible in the kitchen, “ said Wen-Jay.

The Frugal Colonial Housewife by Susannah Carter

This book is also one of my favorites and a fun glimpse into the past through food. It was the first truly American cookbook published in the colonies, back when everyone was trying to recreate British style cooking. Carter introduced local ingredients which new arrivals from England weren’t familiar with such as pumpkin and corn. Something unique you will notice is that the style of writing recipes was very different. They offer vague ingredient description (something green, a piece of meat) as it was difficult to produce specific items. The instruction is also much less detailed than we expect today, most women learned everything from their families and never needed written instruction on technique. Says Wen-Jay, “Love that Sara introduced me to this cookbook when interviewing her on my radio show! People used to cook with stripped down recipes because everyone had basic culinary skills and “farm to table” was the only way to cook.”

The Kitchen Ecosystem by Eugenia Bone
“LOCAL ROOTS NYC LOVES SUSTAINABLE COOKING! We recently hosted a cooking club because 85% of food waste happens on the consumer end between home chefs, restaurants, etc.” said Wen-Jay. If you find yourself in that very predicament, pick up the Kitchen Ecosystem. Bone explains sustainable meal planning and various ways to use every ingredient. For each item listed, she details how to prepare it fresh, how to preserve it and how to use scraps then lists several recipes for each incarnation. Organized by ingredient, The Kitchen Ecosystem covers produce, fish and meat with enough variations to suit every palate.

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Setting the Table by Danny Meyer

For a guide on successfully providing excellent hospitality and to understand the success of Meyers ventures, check out Setting the Table. He lays out his philosophy of “enlightened hospitality” or connecting deeply with customers through small details, creating a nurturing work culture and building community. Says Wen-Jay, “At Local Roots NYC, we believe that constantly reimagining our food system is necessary for its longevity. We’ve reimagined the traditional CSA model and continue to mature and mo It brings us joy to show appreciation to our customers and have built meaningful relationships with our customers and producers with some practices mentioned in this book.”
The Unsettling of America by Wendell Berry

Wen-Jay considers this seminal text her bible and tries to read some every morning. This book was the inspiration for much of the Local Roots value system. Barry considers good farming to be a cultural development and a spiritual discipline. Says Wen-Jay, “He emphasizes the importance of regional systems, making decisions not based on short term needs but long term commitments, and makes parallels between the health of farms with the vitality in life.”

How did you like our guest contributor? Who else would you like to see a reading list from, contact Sara the Librarian with your suggestions squiroz@culinarycenter.com and follow the library on Instagram for more @IntlCulLibrary

Local Roots NYC + The Farm-to-Table Experience

Here at the International Culinary Center, we offer the Farm-to-Table extension to our Culinary program. If you are interested in local foods, farming and sustainability, this could be a great option for you. To be a Farm-to-Table chef, one must first be an excellent chef. Everyone we work with emphasizes this, the primary objective is to build the skills and techniques necessary for success in a professional kitchen. With Farm-to-Table, in addition to these essential classes, we offer a series of enrichment activities throughout your time at ICC. While they take a slightly different form each session as the local food movement grows and evolves, they always include field trips, lectures and events with fascinating innovators in the field.

We recently had one such talk from Wen-Jay Ying, founder of Local Roots CSA. What is Local Roots? Local Roots has re-imaging the traditional CSA model to fit the needs of everyday New Yorkers and created a new food system within the city. The ordering process is very simple and available online. Pickups are at various bars, cafes and workplaces throughout the city (Including ICC! Stop by the library if you would like to join!) and most importantly, the company is driven by core values and focused on community building.

During her talk, Wen-Jay invited our Farm-to-Table group to spend some time reflecting upon what each of them holds as a core value system and we then spent time discussing it afterward. This is a useful exercise for any chef who is just starting out. Wen-Jay shared the Local Roots value statement and guided our group through developing their own.  We reflected on questions such as What is your value system as a chef? and What solution do you offer to our food system or dining culture? The answers were as diverse as our group, some focused on education of children, some on health and others on bringing joy and creativity through dining. “Write these down, and keep them with you,” said Wen-Jay, “Because once you are out in industry, it’s so easy to have a hard day where you feel like giving up but you have to remember your motivation and why you started.”

This is excellent advice, perhaps even the key to longevity in the kitchen and a sustainable career. Local Roots pick up is available at ICC every Tuesday afternoon. You can sign up in the library or check here for more info: http://localrootsnyc.org/

Inside ICC: Creating Chocolate Truffles with Chef-Instructor Michael Zebrowski

Celebrate Valentine’s Day by creating your own chocolate truffles —and a heart-shaped box made of chocolate. Watch below as Pastry Chef-Instructor Michael Zebrowski shares some of the techniques learned within ICC’s Professional Pastry Arts program.


Ingredients Needed:

  • 454 grams (1 lb) Heavy Cream
  • 70 grams (2.5 oz) Invert Sugar
  • 1/8 teaspoon Salt
  • 680 grams (1 lb 8 oz) Chocolate (58-64%)
  • 227 grams (8 oz) Butter (softened)
  • 114 grams (4 oz) Liqueur
  • *Use a good quality liqueur like Cognac, Armagnac, Grand Marnier or dark rum.

Procedure for Chocolate Truffles: 

  • In a saucepan, bring the cream, sugar and salt to a boil
    Pour the hot mixture over the chocolate. Allow to stand for one minute, then emulsify, from the center out, until smooth
  • Stir in the softened butter and emulsify until homogeneous.
  • Gradually pour in the liqueur, stirring continuously to maintain an emulsion.
  • Cover the surface of the ganache with plastic wrap and allow to set up at room temperature.
  • Pipe the ganache into rounds that are as spherical as possible.
  • Roll the ganache into spheres by hand and chill again. At this point, the rolls may be refrigerated for several days before being finished.
  • Allow the spheres to temper from the refrigerator before coating twice in tempered chocolate.
  • After the second coating, roll the truffles in sifted cocoa powder before the chocolate sets. Once set, sift the excess cocoa powder off the finished truffles.

 

Create a chocolate heart-shaped box using techniques from Chef Michael! Learn more about ICC’s Professional Pastry Arts program, click here. 

 

Chocolate Demo with Dean of Pastry Arts, Jacques Torres 2/1/2017

To kick off the month of February, Dean of Pastry Arts Jacques Torres prepared the ICC community for the upcoming Valentine’s Day holiday. Sharing words of wisdom on chocolate trends, the business side of Valentine’s Day and advice on how the famous Jacques Torres Chocolate locations handle one of the busiest seasons of the year.

Watch the full Facebook Live video, here. 

Want the ability to use the techniques shown here by Dean of Pastry Arts, Jacques Torres? Click Here to learn more about ICC’s Professional Pastry Arts program.

View the full gallery, here: 

PASTRY CHEF JASON LICKER REVEALS ‘LICKERLAND’ COOKBOOK + LAUNCH EVENT

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French Culinary Institute  graduate and professional Pastry Chef, Jason Licker has announced the US release of his first-ever cookbook. Celebrating 56 Asian-accented desserts, each recipe is the embodiment of Jason’s journey throughout some of Asia’s most captivating culinary capitals. Lickerland collects Pastry Chef Licker’s most cherished recipes from his magical career, seamlessly balancing Asian ingredients with classic French pastry techniques and presented beautifully with images by award-winning photographer, Jason Michael Lang.

After spending the last 12 years traveling and cooking throughout Asia, Jason is heading back stateside to make the International Culinary Center the first stop on his American Lickerland tour. Currently available throughout Asia and Europe via www.JasonLicker.com, Jason will be commemorating the United States release at his alma mater, the International Culinary Center on Thursday, February 23, 2017 from 3:30pm-5pm ET.

You need to experience the bitter to realize how sweet things can be. This statement isn’t just about understanding your palate; it’s also about perseverance when faced with uncertainty. I never planned on becoming a chef. In fact, I had no idea what I was going to do. I may have always had a love affair with food, but it took a tragedy for me to realize it was actually my true calling. This book is about the memories I cherish that shaped who I am today. It’s about discovering flavors of the world in a journey that changed my life. I hope, in some small measure, it can help change yours. At the very least, you should be well-fed along the way.” Jason Licker, Pastry Chef

Limited signed copies will be available February 11th on www.JasonLicker.com or purchase on www.Amazon.com after February 23rd. A limited amount of signed copies will also be available at the event for purchase.

About the International Culinary Center®:

Founded by the late Dorothy Cann Hamilton as The French Culinary Institute in 1984, the International Culinary Center (ICC) is a global expert in professional culinary and wine education, with programs in New York and California, and graduates from more than 85 countries. The renowned six-month Total Immersion program has produced such talents as Bobby Flay, David Chang, Dan Barber, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pepin and Jacques Torres. Awarded the coveted “School of Excellence” by accrediting commission ACCSC for its career education, ICC provides students with the credentials, confidence and connections to chart a successful career anywhere in the world.

About Jason Licker:

Before taking his passion for pastry into a global experience, Jason Licker received his diploma in Professional Pastry Arts through the French Culinary Institute (now the International Culinary Center®) in 1999. While in culinary school, Jason earned his first internship at Union Square Café in New York City and following graduation, earned a pastry cook position at the world renowned Jean-Georges Restaurant. Moving on to his first Pastry Chef position at Metrazur for Charlie Palmer at the age of 23, Jason elevated his craft yet again with a promotion to Executive Pastry Chef for The Shore Club in Miami Beach. Overseeing all food and beverage outlets including Nobu Miami Beach, Jason fueled his new found affinity for Asian cuisine. Holding positions as Executive Pastry Chef at the Peninsula New York, The Westin Bund in Shanghai, The Venetian Macau Hotel and Resort among others, the winner of Iron Chef Thailand (Dessert) is now making his way back stateside for the release of his inaugural pastry cookbook, Lickerland.

To RSVP for the event, email MTarigan@CulinaryCenter.com with subject Lickerland.

For all press inquiries, please email ASamartano@CulinaryCenter.com

 

Inside ICC: Creating Heart Sablée Cookies with Chef Jurgen David

In a brand new video, we get you geared up for Valentine’s Day 2017 with Senior Coordinator of Pastry Arts, Chef Jurgen David. Watch as Chef Jurgen elevates an average vanilla sablée cookie recipe into a festive edible arrangement sweet enough for your sweetheart. Follow his recipe below and watch along!

Want to learn from Chef Jurgen David? Click Here to learn more about our Professional Pastry Arts program in New York City.


Recipe: Vanilla Sablée Dough

Yield: 615 g

  • Ingredients:
    270 g all-purpose flour
  • 1/4 teaspoon salt
  • 225 g butter, room temperature
  • 100 g sugar
  • 20 g egg yolk
  • 1 teaspoon vanilla extract

Procedure: For the Vanilla Sablée Dough

  1. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5-7 minutes.
  2. Slowly, add the egg and then milk. Mix to combine, making sure to scrape between additions.
  3. Add the flour mixture to the bowl all at once, then mix on low speed until just combined.
  4. Wrap dough well in plastic wrap and chill before rolling.
  5. The dough can be stored for 3-4 days or frozen for up to 2 months.