Boneless Deep Fried Citrus Chicken Wings

By Chef Candy Argondizza
Vice President of Culinary and Pastry Arts.

When you’re throwing an awesome Super Bowl party, these crunchy wing bites are sure to please!

Ingredients

24 chicken wings- boned out by your butcher or follow the bone, with the tip of your boning knife, cut alongside both sides of the wing bone, then cut along the bottom of the bone, sever the bone from the joints and pull it away

2 cups of buttermilk

1 cup of flour/1 cup of cornstarch

2 tablespoons of Yuzu kosho- store bought condiment of Yuzu peel and ground chili peppers and salt

1 oz. white wine vinegar/1 oz. lime juice

1 teaspoon of honey

2 oz. evoo

Salt and pepper

Vegetable oil for frying

Makes 8 servings

Procedure

  1. Marinate the boneless wings in the buttermilk for 1 hour.
  2. Mix together the Yuzu Kosho, vinegar, lime juice, and olive oil- set aside.
  3. Heat enough vegetable oil in a sauce pot, to deep fry the wings, in batches. Approx.2 quarts.
  4. Slowly bring the oil up to 350 degree temperature, on medium heat.
  5. Drain the wings and dredge in the flour/cornstarch mixture, shake off excess flour and cornstarch.
  6. Place some of the wings into the 350 degree hot oil, do not overcrowd the pot.
  7. Allow the wings to cook and become crisp and golden brown, approx. 6-8 minutes, drain on paper towels and proceed to cook the remaining wings.
  8. Once all are fried and drained, place the wings into a large bowl and toss with the Yuzu marinade.
  9. Season with salt and pepper and toss to cover the wings.
  10. Serve warm with limewedges and enjoy!

Deep fried citrus chicken wings recipe // International Culinary Center

Library Notes // New Year Resolution Reads

By Sara Medlicott,
ICC Librarian

Have you been sticking to your resolution? Habits can be tough to build, but the best tool for doing so is certainly knowledge. If you’re feeling unmotivated to stick to your resolution, stop by the library, we just might have something that can help.

Eat Healthy

It seems like every year come January everyone is talking about their new diet or which foods they are cutting out. If you want to eat healthy but can’t stand the thought of a diet, Clean Slate from the editors of Martha Stewart Living just might be the book for you. This book starts off with a step by step plan on how to adjust your lifestyle for a long term healthy change. It includes shopping tips, advice and meal plans followed by delicious and simple recipes. From spicy North African chicken-chickpea stew to black sea bass with barley, shiitake and edamame there is something for everyone.

If you love food too much to cut back on anything (but know that you do need to cut back on something) you’re in good company. Legendary food writer Peter Kaminsky found himself on the verge of obesity and diabetes and Culinary Intelligence chronicles his process for getting healthier. A man who has written with Francis Mallmann and Daniel Boulud can’t just give up on dining, so Kaminsky made adaptations and learned to live by what he calls “maximizing flavor per calorie.” Part memoir and part how-to guide with several recipes thrown in, Culinary Intelligence is a must read for the reformed glutton.

Learn Something New

Have you ever wondered why salt makes meat juicy or why chiles are spicy? We’re all here to cook, but how often do we think about the science behind the techniques and recipes? Cook’s Illustrated: The Science of Good Cooking will answer all your kitchen curiosities and then some. The book is centered on 50 major concepts that will improve your cooking. It is chock full of recipes to illustrate each concept in classic cooks fashion – with lots of illustrations and a thorough explanation.

Spend More Time with Loved Ones

The Kinfolk Table author Nathan Williams set out with the goal of offering an alternative idea of entertaining “casual, intentional, and meaningful.” To compile the book, the Kinfolk team visited the homes of a wide range of people in different locations, with different jobs and family structures. All shared their favorite recipes for small gatherings and all are simple, accessible and lovely. So invite a few friends over and try a new recipe.

We have all these books and more in the library. Stop by and take a peek! To get the latest updates follow the library on twitter @IntlCulLibrary

Gift Idea: Infused Olive Oil

By Carmela Fiorica
ICC’s International Bread Baking student

I always wanted to attend culinary school. I remember walking down Broadway and passing the school back when it was The French Culinary Institute. I’d tell myself “One day I’ll get there!”. But, life takes over, things come up and I worked in Healthcare for 20 years. But the thought of attending the school was always in the back of my mind, until finally opportunity knocked, I opened, and my “some day” finally came, and here I am!

Now I’m making bread, not just any bread, but the best! I’m being taught by an incredible chef, chef Johnson, a true master at this beautiful craft. My weeks at ICC are going by so quickly – time flies when your having fun! However, what’s going by even quicker than this, is the year. I seriously cannot believe Christmas is in just a few days!

This holiday season I decided to make and gift something edible. I thought of the ultimate, most delicious ingredient that I respect second to my family – the king of the pantry, OLIVE OIL! I’m making infused olive oil. Oh my deliciousness, this is one of the best things in life!

I grew up in a very traditional, big, loud, nutty Italian household, where food always played a big role. From the moment the day begins, we’re trying to plan our dinner menu during breakfast. Our ways of eating where a little different than those of my American friends. While our neighbors ate pizza, hamburgers and hot dogs, my mom served snails in tomato sauce, Riso con patate e cozze (rice with potatoes and mussels), or spaghetti frittata. Today we still cook our traditional recipes, but most importantly, we make sure we bring everyone to the table. Every Sunday we gather with my parents, brothers, sisters, in-laws, nieces, nephews, cousins and whoever else wants to eat over.

uni

I was born in Bari, Italy. My mother is from an adorable city in Bari named Bitonto, and my father is from Catanzaro, Calabria. These two regions produce some of the most delectable foods. Every year when I go back, I feel like I enter the food heaven, as if I take my first breath all over again.

Bitonto is a very medieval city with a lot of history. Known for its focaccia with mortadella, fresh seafood (that we eat directly out of the ocean), and orecchiette with broccoli rabe, just to name a few of their specialities. It’s a city surrounded by almond trees, fig trees, and embraced with an abundance of beautiful large olive trees that are hundreds of years old. In fact, Bitonto have been given the nickname “La Citta’ delle Olive” – “The city of olives.” The aroma they give off is so ridiculously addicting, I just want to bottle it up as perfume. The smell alone indicates that this is going to be some good stuff. The color is of a beautiful dark green.

They say that the way to test if the oil is of good quality is to take a few sips of it, and if it goes down smoothly and leaves you with a tingling feeling in the back of your throat then it purely 100% olive oil.

Italy: Olive trees

Calabria is south of Bari, it’s one of the oldest regions in Italy. People of Calabria raise pigs and sheep in the mountains, catch fish along the coastline, and grow lemon trees, orange trees, prickly pears, and olive trees. This region is also known for its pepperoncino (hot pepper) soppressata (salumi), and Cippola Rossa (sweet red onions) from Tropea.

Italy almond trees

Calabria is also well-known for its olive oil which is distributed to America and all of Europe. Here in New York City, there is an Italian specialty store where my family and I have been shopping for years; they carry this delicious olive oil from Bitonto, and it’s the only one we use. My mother always says “Food is a way of life, and if you’re gonna cook, cook right, use the right olive oil and your food will sing”!

For my Christmas gifts, I purchase some cute, inexpensive glass bottles, and I fill them up with various herbs. This year I infused with rosemary, thyme, basil, and lemon zest. Then I cover the herbs with oil from Bitonto and I let the bottles rest for about 2-3 weeks. After that time, the oil has absorbed the aromatics of that particular herb and it’s ready for use. Put a bow on it, bag it up and you’re good to go!

Infused Olive Oil

Drizzle it over your salad, use for cooking with fish or meats. Sprinkle over baked potatoes, or even use as a dipping oil with some crunchy bread.

I would like to wish you all a Buon Natale, Merry Christmas and Happy Holidays! May they be filled with lots of love, laughs, good food, good wine and the best bread and olive oil you can get your hands on.

Thanks for reading,

Carmela

Curry Guru // Indian Chai Spiced Cookies

By Swarna Koneru
Professional Culinary Arts student

Christmas is a lovely time to bake all kinds of cookies. Chai is a staple drink in India, tealeaves are produced in Darjeeling region of India, and every household has their own mix of Chai spice. I decided to make Chai Spiced Cookies flavored with Indian Tea and Chai Masala, which are perfect for dunking in your coffee or holiday drinks.

Ingredients:

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 egg
  • 1 1/2 cups all purpose flour
  • 1/2 cup chopped cashew nuts
  • 2 Tbsp Darjeeling tea powder(finely ground)
  • 2 tsp Chai Masala

for Chai Masala:

  • 2 tsp cardamom powder
  • 1 tsp clove powder
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1/2 tsp nutmeg
  • pinch of black pepper powder

Culinary student blog // Chai Masala Spices

Procedure:

  1. Preheat oven to 350F. Cream the butter and both kinds of sugar until the sugar has completely incorporated.
  2. In a medium bowl, sift the flour, salt, soda, tea powder, Chai masala and keep aside.
  3. Add the egg to the butter mixture and mix until incorporated.
  4. Add the flour mixture and mix until just incorporated. Fold in the cashew pieces. Scoop cookie dough into balls with a cookie scoop and bake in the oven for 12-15 minutes, just until the edges start to brown. Cool for 5 minutes and store in an airtight jar.

Culinary student blog // Indian Chai Spiced Cookies

Tips:

  • You can keep your cookies soft by adding a slice of bread in the container of the cookies.
  • You can also add pistachio nuts instead of the cashews.
  • Adjust the Chai masala and tea ratio to your taste.

– Swarna
Blog // Facebook

Last-Minute Gift Ideas

culinary_gift_guide

1. Milk Bar Life: Recipes & Stories by Christina Tosi. Join ICC alumna Christina and her friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.

2. The New Sugar and Spice: A Recipe for Bolder Baking by Samantha Seneviratne. Our grad’s new book is filled with fascinating histories, origin stories, and innovative uses for the world’s most enticing spices.

3. Jacques Pépin Heart & Soul in the Kitchen by Jacques Pépin. It’s an intimate look at the celebrity ICC Dean and the food he cooks at home with family and friends—200 recipes in all.

4. Lucky Peach Presents 101 Easy Asian Recipes by the editors of Lucky Peach. These recipes hit the sweet spot between craveworthy and incredibly simple and are destined to become favorites.

5. Brunch at Bobby’s: 140 Recipes for the Best Part of the Weekend by Bobby Flay. ICC alumnus Bobby shares his simplest, most sought-after recipes—while still delivering his signature intense flavors.

6. Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto by Marc Vetri. ICC graduate shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

7. ICC apparel: t-shirts, hoodies, hats with “Hard Work Tastes Good” and “I Can Cook” designs.

8. Jacques Torres Chocolate. ICC’s Dean of Pastry Arts, Jacques Torres combines traditional French techniques with his vast knowledge and passion for the culinary arts to produce luxe, creative and edgy chocolate treats inspired by the innovative spirit and energy of the city.

9. ICC Gift Certificates. Food gifts are always a hit, but a cooking class from the International Culinary Center will give family and friends valuable skills and techniques to last a lifetime! Check out ICC’s upcoming Culinary and Wine classes.

Gingerbread Cookies with a Fresh Ginger Glaze

By Julia Johnson,
Professional Culinary Arts student

Twinkling lights, crackling fires, the fragrant aroma of gingerbread baking in the oven – these are all things I associate with the holidays. And, seeing that Christmas is only just over a week away (how is that possible??), I wanted to share my go-to gingerbread cookie recipe with you. Please note that these cookies are heavy on the molasses, as I love its rich, deep flavor. This year, I drizzled the cookies with a fresh ginger glaze, which I feel adds a nice spiciness, but they are also delicious just plain. And, unlike most cookies, these are even better the day after they are made – making it even easier for you to get ahead of the game this holiday season. Hope you enjoy!

Gingerbread with ginger glaze

Gingerbread Cookies with a Fresh Ginger Glaze

Yield: about 3 dozen cookies

  • 2 ½ cups all purpose flour, plus more for rolling the dough
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon freshly ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) butter, softened
  • ¾ cup light brown sugar
  • ½ cup unsulphured molasses
  • 1 large egg

For the glaze:

  • 2/3 cup heavy cream
  • 5 ounces fresh ginger, peeled and cut into small cubes
  • 2/3 cup confectioner’s sugar

In a medium bowl, sift together the flour, ground ginger, cinnamon, freshly ground nutmeg, ground cloves, and salt. Set aside.

In a standing mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 3 – 5 minutes. Add the molasses and egg and beat until well combined, scraping the sides of the bowl as necessary.

With the mixer on low, gradually add the spiced flour mixture and mix until the dough just comes together. Form the dough into a disc, wrap in plastic, and refrigerate until firm, about 1 ½ – 2 hours.

Once the dough has chilled, preheat the oven to 350 degrees F. On a lightly floured work surface, roll out the dough until about 1/8 of an inch thick (making sure to move the dough frequently so it doesn’t stick. Using a biscuit cutter or small glass about 2-inches in diameter, cut circles from the dough and arrange on parchment-lined sheet pans. (Excess dough can be re-rolled and cut, but may need to be refrigerated again before rolling if it gets too warm).

Bake the cookies for 10-15 minutes, depending on desired texture – 10 minutes will yield a chewy cookie, while 15 will yield a crunchier texture (make sure to keep an eye on them, so they don’t burn). Transfer to wire racks to cool.

While cookies are cooling, prepare the glaze. In a small saucepan, combine the ginger pieces with the heavy cream. Heat over medium-high heat until the cream just begins to bubble. Cover, remove from heat, and allow to steep for 20-30 minutes. Once steeped, transfer the mixture to a blender and blend until smooth.

Gingerbread cookie recipe

Sift the confectioner’s sugar into a small bowl and add 2 tablespoons of the ginger and cream mixture. Whisk until smooth. The glaze should be thick, but pourable. If too thick, add more of the ginger and cream mixture, 1 teaspoon at a time, until desired consistency is reached.

Once cookies have completely cooled, drizzle with ginger glaze and allow to rest on parchment paper or a wire rack until the glaze has hardened, about 30 minutes – 1 hour.

– Julia
Blog // Instagram

Library Notes // Life is one long sheet of pasta

By Sara Medlicott,
ICC Librarian

Marc Vetri is 1998 alum of the ICC Art of International Bread Baking program and an Outstanding Alumni award winner of 2005. Marc is the Chef and Founder of Philadelphia’s critically acclaimed Vetri Family of Restaurants. Marc is also known for his extensive charity work and writing.

In 1998, he and his business partner, Jeff Benjamin, opened the eponymous, fine-dining restaurant, Vetri, which propelled Marc to the culinary forefront. Within two years of the restaurant’s debut, Marc was named one of Food & Wine’s “Best New Chefs” and received the Philadelphia Inquirer’s highest restaurant rating.

Inspired by traditional Northern Italian osterias, Marc launched Osteria in 2007 which now boasts two locations. Amis is a Roman style trattoria, which was named one of the top 10 places for pasta in the US by Bon Appétit, features share plates of hand rolled pasta and house cured meats.

Marc Vetri at International Culinary Center FCI

Following these successes, Marc opened Alla Spina (Italian for “from the tap”) in 2012. An Italian gastro pub, the restaurant boasts 20 beers on tap including both Italian and local brews as well as pub fare. The following year, the group further expanded by opening Pizzeria Vertis which was named one of the Top 25 Best New Restaurants by GQ Magazine. This was followed by the opening of Lo Speedo, a casual eatery with an emphasis on flame cooked food in October 2014.

But Marc is not content with being a wildly successful chef. He is also passionate about giving back to his community and educating children on healthy eating. The Vetri Foundation, founded in 2009, works on several initiatives with a goal of helping the children of Philadelphia to develop healthy eating habits.

Eatiquette is a revolution for school lunch. The Vetri Foundation helps public schools to plan and execute healthy seasonal meals using fresh ingredients. Students sit at small round tables, serve each other and assist with clean up. They learn about portion control and meal preparation.

Another initiative, My Daughter’s Kitchen provides weekly after-school cooking classes to students. For middle school and high school students inspired to continue in the culinary world, the Vetri Foundation provides a thirteen-week Culinary Arts training program hosted at the public library.

Marc Vetri also writes. He is a frequent contributor to the Huffington Post and has published three cookbooks. Marc released Il Viaggio di Vetri: A Culinary Journey in 2008 and Rustic Italian Food in 2011.

Marc Vetri pasta cookbook

Il Viaggio includes recipes for appetizers, pasta, fish, meat and more, along with wine pairings. The book is also interspersed with Marc’s own stories and recollections of Italy. Rustic Italian Food is what Marc calls “A return to real cooking”, which includes a wide range of bread recipes, pasta, salumi, pickles and preserves among others all focused on the theme.

His most recent book, Mastering Pasta: the Art and Practice of Handmade Pasta, Gnocchi and Risotto was published just this past March. Marc opens with, “Sometimes I feel like my life is one long sheet of pasta,” and that certainly shows in Mastering Pasta. Much more than a collection of recipes, it includes his philosophy of life and the kitchen, a lengthy explanation of variations in flour and the anatomy of wheat and, of course, recipes for preparing pasta flour and instructions for shaping the final product.

Mastering Pasta

Marc decided to do the book after seeing Dr. Steven Jones of the bread lab speak on flour and wheat. He then heard similar sentiments echoed throughout Northern Italy while researching the book – fresh wheat is essential to good pasta. Marc discovered that wheat starts to lose its flavor after 48 hours. He now has a mill in his restaurant Vetri, and they are milling their own wheat.

The book also includes “Pasta Swaps” suggesting which shapes will go well with similar sauce and ingredient sets. While the book is probably ideal for a serious home cook with some pasta making experience, the background and explanations are so thorough yet easy to follow that even a complete novice could use Mastering Pasta to get started.

All three of Marcs books are available at the ICC library. Stop by and have a look!

Library Notes // Top Cookbooks of 2015

By Sara Medlicott,
ICC Librarian

One of the best parts about being a culinary librarian is getting the chance to spend time with all the great new cookbooks. I’m getting to know our staff and students well enough that as I make a new acquisition I can guess who will be the first to check it out. Everyone is looking for something different in a cookbook whether it’s new recipes, a great story or pure inspiration. Cookbooks also make great gifts. You can wrap one in an apron, pair it with recommended kitchen tools or wrap it in a basket with the necessary ingredients for a recipe. Here are my top picks for the year, and judging by the circulation records and the ICC community suggestions.

For the adventurous home cook

Do you know someone who is constantly venturing to the outer boroughs to taste cuisine from distant lands? They prefer Siracha, Valentina and sesame oil over ketchup, mustard and olive oil and they probably love Mind of a Chef. These cookbooks are for adventurous home cooks or anyone who is stuck in a culinary rut ready to try something new.

Maangchi’s Real Korean Cooking: Authentic Dishes for the Home Cook
You might already be familiar with Maangchi from her channel on YouTube, you will find the book has the same tone and feel; though of course it includes much more content. It’s as if a good friend is teaching you how to cook. All the content is conversational and easy to follow.

Mamushka: A Cookbook by Olia Hercules
Olia includes recipes from all over Eastern Europe. This is a great book for someone who likes an involved project in the kitchen, whether it is baking bread, making sweet conserves or fermentation, Olia covers it all.

The Food of Taiwan: Recipes from the Beautiful Island by Cathy Erway
I have been a huge fan of Cathy ever since I read The Art of Eating In: How I Learned to Stop Spending and Love the Stove (check it out!) so I was thrilled to see she had published a cookbook. This book includes a little bit of everything, great information and history as well as all you need to get started cooking Taiwanese food.

Best Cookbooks of 2015

For the foodie who loves a story

I find that there are two camps about wordy cookbooks, people either love the backstory or they just want recipes and photos.

My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl
Ruth has a lot of fans already, just seeing her name on the cover is enough for most people. Fans of Garlic and Sapphires and Tender at the Bone will be pleased with the memoir aspect of the book, but unlike her other memoirs, My Kitchen Year features recipes much more prominently. New Yorkers will also love all her interpretations of city favorites and the anecdotes about the changing city interwoven in her narrative.

For the lover of classics with a twist

Two of my favorite cookbooks this year also happened to be written by ICC alumni. These selections focus on classic, traditional recipes but not in any way you are used to! Fresh new takes on pasta and deserts, perfect for those who crave comfort food but want a new interpretation.

Mastering Pasta by Marc Vetri is perfect for anyone who loves pasta. This book contains enough science, history and detail for people who really geek out in the kitchen but clear, concise instructions and plenty of pictures for newbies.

The New Sugar and Spice by Samantha Seneviratne includes many of the classics you are used to, like rice pudding, gingerbread and brownies but all with a twist. Instead of categorizing the recipes by type or season, they are divided by spice from cardamom to ginger to pepper. If you are getting bored with your baking repertoire, this book is the perfect way to spice it up – literally.

Book Gifts 2015 Food

For the dinner party hostess

This book is for that perfect hostess, looking to try something new. Inspired by a supper club, it’s all about the essentials of an excellent dinner party; great food, great drinks and great company.

The Groundnut Cookbook by Duval Timothy, Jacob Fodio Todd and Folayemi Brown tells the story of the supper club they started in London in 2012 with a goal of bringing the traditions and flavors of Africa to Britian. The book is divided into menus, and each section includes not just the recipes but the story of how each menu developed.

Don’t see what you’re looking for? Stop by the library and our librarian, Sara Medlicott, can give you a personalized recommendation. All selections are available in the library and available for purchase very close to school in the McNally Jackson bookstore at 52 Prince St.

Interview with Gary Chan from Bibble & Sip

My name is Gary Chan, I’m the founder & main proprietor of Bibble & Sip, and a 2014 graduate of ICC’s Pastry Techniques Program.

Last week was Bibble & Sip’s 1-year anniversary. Hard to believe it’s been a whole year already. Coming up with the cafe name took some efforts, but at one point Bibble & Sip just fell into place and stuck. “Bibble” is an archaic word that means to eat indulgently; “sip” implies cultured enjoyment. I wanted my cafe to be a casual and fancy experience at the same time, a relaxed environment offering sophisticated flavors.

bibble-and-sip-nyc

– What did you do before attending ICC?

I graduated with a degree in Communication Arts, aiming to take part in the family electronics/film business. But very soon I realized it wasn’t a choice of passion. So I detoured from that prescribed route and started my own design company. After many years of hard work that didn’t quite pay off, I reevaluated my life and decided that design was just another safe route devised from the foundation of my former education. If I were to completely abandon what I should logically be doing with my life, where would my passion take me? And that’s how I ended up in ICC.

baking_school_nyc

– What is your best memory from ICC?

There are many great memories, but if I must name the foremost, I would say the train ride home each day. That feeling is so nostalgic, where after a long and tiring day, my body would collapse on the train seat and everything I learned and did during the day got processed through my head. And the best part was, I would be holding the end product of the day, still warm on my lap, with its aroma filling the surrounding, and I just couldn’t wait to share it with my family.

– What inspired you to open Bibble & Sip?

Baking has always been a passion. Running my own business is a personal endeavor. With all the knowledge learned from ICC, I had so many flavor and recipe ideas that needed physical shaping. Thanks to my supportive family, teachers, and mentors (Chef Michael Zebrowski, Chef Michael Brock), those ideas not only took shape, but also shaped my dream cafe.

bibble_sip_interview

– What was the greatest challenge in opening your business?

The greatest challenge was overcoming the initial discouragement of an open but empty cafe. The first week when we opened, we pretty much watched skeptical passers-by day after day. All those pastry items (and hard work!) were thrown away at the end of the day, that heartache is indescribable. But we’re quite lucky that business picked up very quickly.

– What is the most rewarding part of running Bibble & Sip?

The most rewarding is seeing our regular customers come back time after time. It gives me so much confidence and gratitude to see the familiar faces. I love the feeling of looking down the line and knowing exactly what the next person is about to order. Of course, it’s also a different type of rewarding feeling to see excited new visitors snapping photos. It means they’re here from good word of mouth.

– Describe a day in your life.

I live about 2 minutes away from the cafe, so my day pretty much starts, progresses, and ends within the few hundred feet radius. I go in early in the morning, check that the kitchen prep is on its way. I make sure all the shifts of the day are covered. Once the cafe door opens, it’s all business with a short lunch break. By now everyone is familiar with the flow of the day so all the tasks are pretty routine. We have a wonderful team that works together seamlessly. My work day ends after the cafe closes, and all the cleaning work is done, which is late, but at least I’m only 2 minutes from home.

bibble_sip_new_york

– What is your personal favorite drink and food at Bibble & Sip?

My personal favorite drink is just a simple cappuccino. My favorite food is the recently introduced Black Sesame Mousse Hazelnut Chocolate Cake. It’s been a successful new item so far. I’m glad the customers like it as much as I do.

– How do you come up with the new menu items?

It takes me quite some time to push out a new menu item. There is a long journey between the time an idea is formed and when a finished product finally gets put into the display case. It takes experimenting and re-experimenting, changes after changes, giving up then being picked back up again, tasting and reevaluating to finally be satisfactory.

It’s hard to say where inspirations come from, though the basis is generally French techniques and Asian flavors. But some of our best selling items are actually very personal recipes from home. My wife plays a huge role in the filtering process of what ends up on the menu. She was the one that gave me the confidence to sell our cream puffs despite it being such a simple item that I used to make for her as treats.

pastry_grad

– What would you tell someone who is looking into starting a career or business in pastry?

I would say, make sure you’re ready to devote 95% of your life into this business. Brush aside all other priorities for this commitment, and make sure that people around you understand. There are so many details that I wish someone had told me about, but every business differs. I mean things like which brand appliance is better than another. Or warnings like, never use this design company for your display case. It was one of my biggest investments I’ve made that turned into my currently biggest headache with all its malfunctions and the manufacturer’s negligence.

– What are your dreams for the future?

My dream isn’t very vast. I’m just constantly reminding myself not to take the current progress for granted, and that I still need to work hard to maintain and improve the good qualities that brought us the well acceptance. If fortunate enough, perhaps Bibble & Sip will one day have other locations!

Bibble & Sip
Bakery cafe
253 W 51 St New York, NY 10019
(646) 649-5116
WebsiteFacebookInstagram

Green Is The New Me

By Rachel Green
Professional Culinary Arts student

Have you ever changed . . . willingly, yet unexpectedly? I mean really, really worked hard toward something – full speed ahead in one direction (for more than 17 years, to be exact); achieved “success,” made money, earned academic degrees, experienced being “the boss,” saw light at the end of the retirement tunnel . . . and then, without rhyme or reason, other than momentary courage (or “insanity,” according to some), you changed your mind? Who does that? Well, I did! And because I did, I have an amazing opportunity to live my dream and share my story!

My name is Rachel Green and I am still in awe of what happened when I stepped out on faith, embraced change, and challenged my own definition of success. In shifting what I know as an educator and a Southerner to once again become a student and a Northerner, I realize it’s impossible to simply erase a lifespan of knowledge and even harder to change some ole’ habits that used to work . So instead, I find myself tabling what “used-to-be” for memory lane, sopping up the new . . . well, everything, and facing vulnerabilities that will only make me stronger. Alas, to be “green” again and as inquisitive and full of joy as my 2 ½ year-old niece, Navi!

While life as an administrator in higher education ended for me in February 2015, life as a budding entrepreneur and hungry culinary professional began in March 2015 with a homemade video submission to the Rachael Ray Show in New York City! Who knew, other than my mom (Madonna), auntie (Mary), sister (Ruth) and my friend (Courtney), that my salmon patties and grits would be life changing? I do have a very supportive crew who KNEW that if I’d just got out of my own way, great things would happen! But, I still had doubt.

Rachael Ray Show Culinary School Competition

After multiple rounds of competition, including two culinary “cook-offs” judged by Chef Jaques Pepin, I was crowned the grand winner and awarded a few sweet prizes, including full-tuition for a 6-month Professional Culinary Arts program! At the prestigious International Culinary Center (ICC), formerly The French Culinary Institute, in Manhattan, NY, is where I now spend my days butchering chicken, filleting fish, rolling dough, and being made “painfully” aware of just how imperfect I really am . . . how perfect!

Doubt removed, I’ve completed my first term with an “A.” More importantly, I’ve survived my first real look at food as more than a hobby or passion – but as an art-form and industry in which only the best thrive. Make no mistake; peeling away many layers of comfort and familiarity and replacing them with a “large” and “inexpensive” apartment, an “easy-breezy, no one’s ever sneezing” subway commute, and “yes, Chef” (just a few of the many perks I’ve discovered since arriving in NYC), is no cakewalk! Nevertheless, as I inhale the wonderful city of New York and ICC’s 6-month fast-track culinary program, I am enjoying the opportunity, in the moment, to simply be “green.”

I realize that my journey is not just about me. My journey is about reaching people like me – people that know there is more to life than what they’re currently experiencing – people that do not know where to start and when they start, do not know how to keep going! Although I’ve been told that anything and everything is possible in New York City, I know too, that anything is possible for anyone – everywhere – as long as we are inquisitive enough to ask “Why not?” and courageous enough to answer “Let’s go for it”!

Join me as I continue to explore the risks and rewards hidden in “all things new” in NYC! Who knows, someday, you too may wish to be “green” again!

– Rachel