#InsideICC Holiday Hacks: Loaf Pan Saddle Technique + Pumpkin Bread Recipe

Watch as ICC Pastry Chef Instructor Aleishe Baska demonstrates how to properly saddle your loaf pan to prevent your favorite breads from sticking to the pan! Full recipe below!

Pumpkin Bread Recipe

Yield: 2 standard loaf pans

 

Ingredients:

  • 10 oz.  All-Purpose Flour
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cloves
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Ginger
  • 10 ½ oz. Granulated Sugar
  • 1 oz. Molasses
  • 4 oz. Butter
  • 15 oz. Pumpkin Puree
  • 2 oz. Nuts, toasted and chopped (optional)

Instructions:

  1. Preheat oven to 325°F
  2. Prepare pan with release spray and saddled in parchment paper.
  3. Sift flour, salt baking powder, baking soda and spices. Reserve.
  4. Cream butter, sugar, and molasses.
  5. Slowly add eggs.
  6. Add drys, alternating with pumpkin and nuts(optional)
  7. Divide into loaves
  8. Bake for 50-60 minutes or until a paring knife inserted into the center of the knife comes out clean.
  9. Unmold immediately and allow to cool to room temperature before wrapping or slicing.

 

Watch ICC’s Culinary Arts Students Do the Mannequin Challenge

Watch as ICC Level 4 Culinary Arts students take a break from working hard in the classroom, to standing completely still. Watch as ICC students engage in the latest social media trend, the Mannequin Challenge. Special thanks to Chef Jeff Butler, Chef Herve Malivert and Chef Karen Chirgwin for participating as well!

 

For more information on our Professional Culinary Arts program, click here.

Inside ICC Holiday Hacks: Simple Pie Dough

In our latest edition of Inside ICC: Holiday Hacks, Pastry Chef Instructor Michael Zebrowski shows how to create a simple, yet perfect pie crust that will bring your homemade pies to the next level! Full recipe below.

 

Ingredients – Yields 10 (6-inch) pies 

1000 grams all-purpose flour

2 1/2 teaspoons salt

2 1/2 teaspoons sugar

560 grams cold butter, cut into 3/4 inch cubes

16 grams white vinegar.

Manual Process [As seen in video]

  • Combine the flour, salt and sugar in a large bowl. Sprinkle the cubed butter pieces over the dry ingredients
  • Using a bowl scraper or fingers, cut or rub the butter into the dry ingredients until the pieces are about 1/4 inch, or approximately the size of green peas.
  • Combine the ice water and the vinegar. Sprinkle half of the liquid over the butter and flour mixture. Using a rubber spatula or by hand, gently toss the mixture to incorporate. Continue adding the liquid, a little at a time, until the mixture forms a rough, shaggy dough. The dough should just hold together when pressed between two fingers.
  • Turn the dough out onto a lightly floured work surface. Divide the dough in half and gently shape it into two rounds. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, preferably overnight. The dough can be refrigerated for up to 2-3 days or frozen for 1-2 months.

The Food Network Magazine Cooking School Experience

Written by Kait Freeberg
ICC Food Writing Student

This past weekend, I had one of the most incredible experiences of my professional career.

My dream of one day becoming a food writer has led to cooking recipes that come to me by way of cookbook or recommendation, and then writing about the experience in my notebook for practice. Over the last few years, I have grown a fondness and drawn inspiration from Maile Carpenter, editor-in-chief of Food Network Magazine. As an ICC graduate and someone who is constantly improving her writing career, she has become a figure I look up to in the culinary world.

So, when I discovered I had an opportunity to meet her, I jumped at the chance. Food Network was hosting its very first cooking school and created a foodnetworkmag1partnership with ICC to bring it together. There were two sessions being offered, one in the morning and the other in the afternoon. After signing up for the afternoon class, I arrived 30 minutes early in hopes of being at the front of the line. However, there were many guests already lined up. Some had even purchased their tickets months ahead of time to guarantee themselves a space. After speaking to a number of these guests, I discovered that the majority were house moms who read Food Network Magazine in their downtime. Once I was allowed inside ICC, we received our itinerary and I was assigned in Group D. After the ICC hosted lunch, guests would go to their assigned classrooms. I would learn how to make pie dough and then move along to an “everything turkey” demonstration, ending with a hands-on appetizer creating experience. But for now, it was time to mingle with the others.I found myself a drink and took my time looking around the room at everyone who was attending.

There was a buzz of excitement in the air. Some participants were lining up to take photographs with Chopped Judge and restaurateur, Marc Murphy. Others were piling their plates high with sandwiches, sides and cookies, and making their way to a space at the belly bars. And then, she caught my eye. Maile Carpenter was standing off to the side of the room, behind a very large November edition of Food Network Magazine. She was alone, scanning the
room and taking in the scene. Knowing this would be my one and only chance to speak to her, I immediately gathered up my courage and went straight over.

What followed was a conversation I won’t soon forget. Maile was so kind and took a genuine interest in what I had to say. She gave me some very useful career advice about pursuing my food writing dream, and even accepted my business card when I asked if we could email further. I am so happy that I pushed out of my comfort zone, took a risk and put myself out there. Now I have a great memory to share with my friends and hopefully one day, I could be working for Maile.

From the beginning, the event was very well organized. I learned how to make flaky, buttery pie dough, and taste a version of apple and pumpkin pies that the student helpers made. Our pastry foodnetworkmagazinecookingschool2016moqwtwltyikxchef, Lindsay Busanich, allowed us to take our creation home. Knowing my pie dough wouldn’t survive the flight back to California, I offered mine to David, a dad from Long Island whose children sent him to this event as a birthday gift. He was very thankful.

The turkey demonstration was by far the most informational and educational aspect of this day. I took so many notes that I ran out of paper! Chef John Cumming allowed the audience to ask questions, and he patiently answered them while showing us the best techniques to use on Thanksgiving Day. I am currently testing my newfound knowledge on a chicken, to get the brining method just right before the big turkey.

Our last course ended making appetizers with Chef Herve Malivert. He taught us how to create meatballs, cheesy potato skins and fresh hummus, which were all big crowd-pleasers. Our group was treated to a tequila cocktail, and we snacked on our tasty creations to end the afternoon.

foodnetworkmagazinecookingschool2016qywqjsiyoipxAfter our class concluded, we collected our items from the coat check and were handed gift bags from the Food Network staff. They were filled with items that would definitely come in handy for Thanksgiving day-aluminium foil, chicken stock, olive oil, kitchen utensils, coupons and more. At the end of it all, I am incredibly grateful that ICC sent me to this event. Not only for the people I was able to meet, but for the experience of being in the professional kitchens. It reignited a fire inside of me and now I can’t wait to eventually be a student at ICC. This was more than an awesome experience- it was a day that furthered my career and my dreams.

 

 

 

Connect with Kait on social media via @afreebirdlife or on LinkedIn via Kait Freeberg 

All photos provided by Getty Images 

 

What Veterans Say About the International Culinary Center

ICC is beneficial to vets looking to capitalize on a comprehensive benefit and financial aid package. ” – Michael C, ICC Culinary Arts, 2013

 

Attending the International Culinary Center is a very life-changing experience. You are in the company of people that love food, that believe in respecting the ingredients and teach you how to become a better cook. The energy from the staff and the knowledge is amazing.

Admissions personnel are very helpful and make sure that you are guided in the right direction. You just don’t go to school there, you get to make lifelong friends. To all the chef-instructors there from Chef Butler, Chef Sixto, Chef Henri, Chef Candy, Chef Joseph to Chef Jose, thank you so much for sharing your knowledge and passion with us. I will be eternally grateful and proud to be an ICC alumni.”  – Diego R, ICC Culinary Arts, 2013

 

The International Culinary Center is the culinary school I dreamed of attending for a grand diploma in Pastry Arts. When they accepted the Post 9/11 GI Bill® and offered veteran scholarships, I knew I had to seize this opportunity. It is a decision I will never regret. The chef-instructors are top-notch, the class sizes are small enough for individual attention and feedback, and the experience is amazing. If you are considering a career in the culinary or pastry world, ICC should be your top choice.” – Julie Couture, ICC Pastry Arts, 2014 

 

As an alumnus, I truly believe that attending ICC was one of the best decisions of my life. After my discharge from the military and business school, there was something else I was looking for in my life and decided to attend ICC. After my graduation from ICC, I got a job offer from a Charter School as a Head Chef. Now I absolutely love my job along with job security as a NYC employee. – Mohammed Ahmed, ICC Culinary Arts, 2013

 

I am a current student at ICC and I can honestly say that besides the military, this is the best time of my life. I’ve been to 3 different colleges and withdrew because it either wasn’t for me or I just didn’t like it. At ICC, it is completely different! I wake up every morning completely looking forward to coming to school. I thought that I got lucky having the chef-instructors that I have, and realize every single one of them is AMAZING and I couldn’t pick a favorite if I wanted to. I’ve never met a school staff so loving and helpful even after they get you to enroll! At ICC, it’s genuine and I couldn’t have picked a better school. I actually don’t want to leave… to the point that I want to do every course possible until my GI Bill® runs out. I never do reviews, but I just have to for my school because I am so honored to be a part of it and highly recommend it to anyone! I’ve only been here 5 months and I’ve learned SO much, I feel like I can teach other people. Not only are you learning here, you’re having fun and also building a family that I can say I will remember forever!” – Shaquana, ICC Pastry Arts, 2014

GI Bill® is a registered trademark of the U.S. Department of Veterans Affairs (VA). More information about education benefits offered by VA is available at the official U.S. government website at https://www.benefits.va.gov/gibill.

ICC Named to Victory Media’s 2017 Military Friendly® Schools List

New York, NY (November 11, 2016) — The International Culinary Center announced today that it has earned the 2017 Military
Friendly® School designation by Victory Media, publisher of G.I. Jobs®, STEM JobsSM , and Military Spouse. First published in 2009, Military Friendly® Schools is the most comprehensive, powerful resource for veterans today. Each year, the list of Military Friendly® Schools is provided to service members and their families, helping them select the best college, university, or trade school to receive the education and training needed to pursue a civilian career.

Institutions earning the Military Friendly® School designation were evaluated using both public data sources and responses from Victory Media’s proprietary survey. More than 1,600 schools participated in the 2017 survey; 1,160 were awarded with the designation. Ratings methodology, criteria, and weightings were determined by Victory Media with input from the Military Friendly® Advisory Council of independent leaders in the higher education and military recruitment community. Final ratings were determined by combining the institution’s survey scores with the assessment of the institution’s ability to meet thresholds for Student Retention, Graduation, Job Placement, Loan Repayment, Persistence (Degree Advancement or Transfer) and Loan Default rates for all students and, specifically, for student veterans.

“There are a lot of technical schools where there are no out-of-pocket costs,” says Erik Murnigham, President of ICC. “To help veterans not have to repay loans — this is our repayment to them.”

mfs17_designationAccording to Daniel Nichols, a Navy Reserve veteran and Chief Product Officer at Victory Media, “Our ability to apply a clear, consistent standard to the majority of colleges gives veterans a comprehensive view of which schools are striving to provide the best opportunities and conditions for our nation’s student veterans. Military Friendly® helps military families make the best use of the Post-9/11 GI® Bill and other federal benefits while allowing us to further our goal of assisting them in finding success in their chosen career fields.”

For more information about the International Culinary Center’s commitment to attracting and supporting military students, visit our Military Scholarships page, click here.

ICC will be showcased along with other 2017 Military Friendly® Schools in the annual Guide to Military Friendly® Schools, special education issues of G .I. Jobs® and Military Spouse Magazine, and on militaryfriendly.com .

 

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From left, Ruben Diodonet (Marines), Matthew Mediatore (Army), Yesenia Amaya (child of Army Veteran), Victoria Pogan (Marines)

GI Bill® is a registered trademark of the U.S. Department of Veterans Affairs (VA). More information about education benefits offered by VA is available at the official U.S. government website at https://www.benefits.va.gov/gibill.

ICC Librarian Sara Quiroz Takes Over Book Riot Live

Written by Sara Quiroz
ICC Librarian

This weekend I have the great honor of participating in one of my favorite events presented by one of my favorite websites. Your humble librarian will be at Book Riot Live, the annual conference presented by the reading renegades over at Book Riot. My space here in ICC has been called the heart of the school a peaceful hideout and an aquarium, I am so thrilled to have the opportunity to share that with the outside world and welcome them into this special space we have built. While the focus is not culinary, I know many of my library regulars love books outside the culinary world and I’m sure it will be of interest to many.

Here are a few highlights below. For the full schedule, check here: http://bookriotlive.com

On Friday, Nov 10th Sommelier and Author Diane McMartin will be hosting an event called Books & Booze during which she will offer wine pairings for various books followed by readings by the authors.  This event will take place at the Strand at 7pm. Click here to join

On Saturday Nov 11th, I’ll be hosting a meet up in the commons at 11:30am. Scrumptious Prose is for cookbook collectors and fans of food writing. http://bookriotlive.com/bird-plane-commons-schedule/

For fans of our How to Write a Cookbook series, also on Saturday from 1:15 to 2:05pm will be Farm to Table: How a Book Gets Made during which a panel of experts from the field will discuss every step of the process. Hear from small press, packaging, editing and marketing professionals!  http://bookriotlive.com/sessions/farm-table-book-gets-made/

To hear more about me and what I do here come see me speak on the panel Libraries, Beyond the Books on Sunday at noon. I will be speaking on a panel with two other librarians about how libraries are changing and modernizing. http://bookriotlive.com/sessions/libraries-beyond-books/

These and a plethora of fantastic programming will all be taking place over this weekend. I attended as a visitor last year and had a really great time. I am thrilled I was invited to participate this year. I would love to see some friendly ICC faces in the crowd and Book Riot has generously given me an ICC discount code of “cookthebooks” use it to save $20 off admission.

 

2 Days Away!

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How I Got the Job: Rachel Coe Shares Her Somm Story

After my graduation from the ICC in December 2014, I began looking for jobs in the area as a sommelier. Not sure exactly what I wanted to do with my certification, but having experience in both front and back of house in restaurants, I visited the ICC to get some guidance. Thanks to the career adviser, Nicole Harnett, I was pointed in the direction of Rosewood Sand Hill and Madera restaurant in Menlo Park, a five star resort and fine dining restaurant.  I began in February 2015 as the Lounge Sommelier, the more casual side of the operation. Thrown into the fire of having to learn a 98 page wine list with over 2,300 different labels (that also was a Wine Spectator Best Award of Excellence winner), there was no other option except to pick it up – fast!  With three great mentors working above me (wine director Paul Mekis, and sommeliers John McDaniel and Julie Sundean), I learned my way around the cellar and wine list quickly. At Madera, our wine team is extremely fortunate to be able to taste a great number of wines on our list, sometimes even with the winemakers themselves. These tastings proved invaluable in moving forward with me career.

rachelcoe_hm-450x300Three months into my job at Madera I met chef Genaro Mendez, who was in the process of opening his own restaurant in East San Jose, The Creek Eatery. Wanting to expand my horizons and responsibility with a new restaurant, while still keeping my position at Madera, I agreed to be a consulting sommelier & beverage director.  My responsibility was to create a wine list to complement the menu consisting of wood fired pizza and various globally-influenced dishes. For 14 months I met with various vendors, tasted hundreds of selections, researched and ordered wine in anticipation of our summer 2016 opening. This was my first experience working as a wine buyer, where I was faced with the age old dilemma of selecting wine that the customers would recognize and enjoy, not necessarily my geeky somm selections. In June 2016 The Creek Eatery opened for business, featuring a wine list with over 60 selections from around the world.

In August 2015 I was promoted to a position at the Madera restaurant as one of the three full-time floor sommeliers.  Though my title is Madera sommelier, the Madera restaurant is just one outlet in a hotel that brings in over $4 million of profit from the resort wine program. I not only organize the cellar, staff training and tastings, I also help with wine selections in banquets, the lounge, in room dining and the pool bar & grill. Of course, at 5 PM every day my responsibility shifts to being present on the floor, guiding guests through our extensive wine list to select the perfect wine for their meal.

To learn more about the California Intensive Sommelier Training program, click here.

Library Notes: Books to Elevate Your Thanksgiving

Whether you are cooking a full spread for your family, bringing a side dish to a casual “Friends-giving” or thankfully spending a rare day off alone at home the ICC Library has you covered for Thanksgiving. From start to finish we have books for whichever blank you need to fill in. Of course you wouldn’t dream of using anything but Grandma Myrtle’s Mashed Potatoes, but maybe your pie selection needs an upgrade.  Stop by to check out these and more.

Get the day started by whipping up a few of these amazing drinks from ICC Alum Maria Del Mar Sacasa in Winter Cocktails. Keep your drunk uncle happy and conversation flowing with Hot Mulled Wine (classic, or try a white version featuring pears,) Hot Buttered Rum or several variations on Spiced Cider.

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There are many authoritative guides on start to finish Thanksgiving out there. The advantage being all you need is in one book, you don’t need a pile of various bookmarked cookbooks or hand scribbled recipes all over the place. Of these, my favorite is Thanksgiving: How to Cook it Well by Sam Sifton. His work on the New York Times dining section ensured that this self proclaimed, “One man Thanksgiving help-line” has seen it all. This slim volume will not take over your workspace, yet it includes all the essential classics as well as modern twists and fun variations.

The Four & Twenty Blackbirds Pie Book by Emily Elsen & Melissa Elsen covers favorites from the eponymous Brooklyn pie and coffee shop divided by season. The Elsen sisters make it a priority to utilize seasonal produce, just like their grandmother did. In the Fall & Winter sections you will find many new options to jazz up your Thanksgiving table or wow your hostess. The Blushing Apple Pie combines beets with apples for a unique take or try the Brown Butter Pumpkin pie which has a subtle butterscotch note. For a non traditional approach, whip up a Buttered Rum Cream Pie or a Grapefruit Custard Pie.

When all is said and done and the dishes are washed the only question left is what to do with all that leftover turkey! This is where Culinary Birds by Chef John Ash comes in handy. This James Beard award winner covers all poultry but contains a sizable section on turkey with many unique recipes such as Turkey Tortilla Soup, Turkey Bolognese or Dan Dan Noodles (with turkey of course! ) When you have eaten your fill of leftover sandwiches, give Culinary Birds a try to shake things up a bit.

There you have it, Thanksgiving start to finish. Stop by the library for these and many more whether you need a wine pairing, a pie crust or turkey brine, we’ve got it all. For updates, follow us on Instagram @IntlCulLibrary