Off the Vine: Careers in Wine

Off The Vine: Careers in Wine

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

RESTAURANT SERVICE? DISTRIBUTION? MEDIA? WHICH ONE IS RIGHT FOR YOU.

Thursday, February 28th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

Find out where you fit in the wine industry during a panel discussion with industry professionals at ICC!

The wine and beverage industry is dynamic & diverse, and offers many opportunities to build an exciting career—with options that suit different backgrounds, personalities and lifestyles. For those who are seriously considering a career in the wine industry, the possibilities are endless.

Elizabeth Smith, the Wine Program Coordinator at ICC, will moderate a panel of professionals representing the diverse avenues available to wine career seekers including distribution, restaurants, media and more. Together, we’ll explore topics such as career paths to explore, hiring practices, qualities that employers seek and the paths that each panelist took to get to where they are today. Come with your questions—there will be an open Q&A with the panelists following the discussion! Plus you’ll have the opportunity to network and learn more about how ICC’s Intensive Sommelier Training program can help you pursue your wine career.

Light refreshments will be provided.

MODERATOR

Elizabeth Smith, Certified Sommelier, ICC Wine Program Coordinator

Elizabeth Smith is the Wine Program Coordinator at ICC, where she assists in running the Intensive Sommelier Training program and coordinates the Court of Master Sommeliers AmericasTM Introductory and Certified Exams.  She also teaches ICC’s introductory wine classes, and organizes extracurricular wine lectures and tastings.

Elizabeth began her career at Food & Wine magazine, and spent 8 years in various sales, marketing, and business insights roles at F&W and American Express.  In 2016 she decided to take her love of wine to the next level, graduating ICC’s Intensive Sommelier Training program, followed by a happy year at Astor Wines and Spirits.  Elizabeth is a CMS Certified Sommelier and is currently pursuing her WSET Diploma in Wine.

She is a passionate lover of wine and food, and documents her culinary adventures on Instagram @in_vino_glorias.

PANELISTS

slim
Slim Mello, Certified Sommelier
Head Sommelier at The Mandarin Oriental | ICC Alumnus

Slim started his hospitality career at ICC (International Culinary Center) in New York with the Intensive Sommelier Training program under the instruction of Master Sommelier, Scott Carney.  In the same year, he was granted the Walter Clore Scholarship at the Court of Master Sommeliers certified examination for achieving the highest score in NYC.

In 2016,  Slim began his work at Mandarin Oriental NYC with the Internship program under the mentorship of the Master Sommelier Laura Williamson. In 2017 proceeding the internship he became the Sommelier at Asiate Restaurant of the Mandarin Oriental.

During this exciting learning process, Slim was able to expand  his knowledge at the WSET level 3 course. As well as becoming a certified Sherry Wine Specialist with the House of Lustau in 2018.

Currently, Slim resides at Mandarin Oriental as the Head Sommelier taking on new challenges that will allow him to achieve the next level on his educational journey.

michelle
Michele Thomas, Certified Sommelier
Assistant Manager and Buyer, Greene Grape Wine & Spirits, Writer & Educator | ICC Alumna

Michele Thomas is the assistant manager and buyer for Greene Grape Wine & Spirits, located in Brooklyn’s Fort Greene, neighborhood, and a writer, editor, and educator with deep roots in food, wine, and publishing. A certified sommelier (IST ’15) and former executive editor for curriculum at the International Culinary Center, she is co-author of Culinary Careers for Dummies (Wiley), and her writing has appeared in The New Yorker, Edible Brooklyn, and Activist Philanthropist. She has also consulted for several food and hospitality companies, including Garnish Global Studio and Gumbo Bros, and documents her varying adventures in food, wine and culture on Instagram as @Bedstuysomm.

Patricia
Patricia Alazraki
Brand Manager, Monsieur Touton | ICC Alumna

Patricia was born in Uruguay and lived a life outside the wine world until her late 20s.

She initially pursued a career in Psychology and Culinary Arts and learned from working at her family’s food import business about sales, distribution and marketing. It wasn’t until 2016 that she decided to make a career change and move towards wine.

She is an alumni of the Intensive Sommelier Training program at ICC. Later on she took on an apprenticeship at Wine and Spirits Magazine, and moved to Bordeaux where she pursued a Master in Wine and Spirits Management. In Bordeaux she worked in wine tourism and education for visitors from around the world. She recently moved back to Brooklyn, NY and took on the position as US Brand Ambassador for a selective group of Bordeaux wine makers. You might find her waking around Prospect Park every morning with her yellow lab, her second passion after wine.

Cristina
Cristina Coari
Wine Education and Press Manager, Vias Imports

Cristina Coari is a native Italian from Gorizia in Northeast Italy. She joined the Vias Imports Marketing Team in 2014, and today she is especially involved in wine education projects and media/public relations.

Cristina received Master Sommelier status from AIS, the Italian Sommelier Association, in collaboration with ALMA, La Scuola Internazionale di Cucina Italiana. Prior to that, she worked in communications at Marco Felluga winery in Italy and was an intern at Domaine Select Wine Estates in New York.

Chocolate

Celebrate Chocolate Month at ICC!

chocolateIt’s no secret that here at ICC, we love chocolate. From our Dean of Pastry Arts Jacques Torres—affectionately known as “Mr. Chocolate”—to teaching our Professional Pastry Arts students how to temper chocolate for hand-painted bon bons & showpieces, chocolate runs in our veins. What better way to celebrate National Chocolate Lovers month than with four different opportunities—panel discussions, tastings, demonstrations and one-day classes—highlighting the intricacies of chocolate and it’s various applications—from sweet to savory!

We’ll begin the month with a tasting from a country known for some of the best chocolate in the world— Ecuador! On February 6th, The Ecuadorian Trade Commission travels to ICC to discuss the similarities in agriculture, production and roasting of two of the countries exports—coffee and cacao beans—through a tasting of different varieties of coffee and chocolate.

A few short days later, home cooks and foodies alike can spend their Saturday learning to create their own delicious bonbons in our hands-on one-day recreational class, Chocolate Treats & Truffles! The following week, we’re gathering a panel of some of NYC’s best single origin producers for Business Bites: Unearthing Your Sources to discuss how to source ethical ingredients, understand fair trade practices, navigate customs & importing laws and more.

Lastly, we’ll finish the month with the savory side of chocolate. ICC alumnus, Danny Mena—Chef/Owner of La Loncheria in Brooklyn and one of NYC’s top Mexican chefs—will lead a demonstration on authentic Mexican Mole. He’ll explain how different regions of Mexico prepare their own versions of Mole, and demonstrate how to make two versions: Rojo & Verde. Plus, attendees will have a chance to taste the Mole as well!

Check out the event details below to see how you can join us this February! Plus, don’t forget to purchase your ICC Cooking Pass and save $100 on a one-day recreational class for two if you plan to join us with a friend for our Chocolate Treats & Truffles class (limited time offer, available for purchase through Valentine’s Day).

Ecuadorian Chocolate and Coffee Tasting

Wednesday, February 6th
3:30pm-5:00pm

Cacao beans

Coffee and chocolate carry many similarities, aside from their stronghold on worldwide consumption. Both products are prominent exports of the single origin movement and share commonalities in fruit, agriculture, harvesting, production and roasting. Join us to learn from a country with some of the best cacao and coffee: Ecuador! The Ecuadorian Trade Commission will discuss sourcing from small producers and demonstrate how to work with single origin beans of coffee and chocolate from Ecuador. Attendees will also have the opportunity to taste through different varieties of coffee and chocolate, and discuss pairing the two products. Find more information here.

This demonstration is open to ICC students and alumni, with a select number of seats available for the general public. No RSVP required for ICC students and alumni.

For general public seating, please RSVP to events@culinarycenter.com with your full name, email and event of interest.

REC: Chocolate Treats and Truffles

Saturday, February 9th
3:30pm-7:30pm | $195

bonbons

In this one-day recreational class, you’ll learn the art of tempering chocolate, and use that knowledge to create an array of treats! With an introduction to the skills used by top chocolatiers and our best recipes to take home, you will be ready to make and enjoy your own chocolate treats whenever the occasion—or craving—calls. Learn more about this hands-on class here.

Click here to Apply Now!

Business Bites: Unearthing Your Sources

Wednesday, February 13th
6:30pm-8:00pm

rishi tea

With consumers moving towards ethical buying habits, higher standards for quality and equality are vital in day-to-day business operations. In Business Bites: Unearthing Your Sources, you’ll hear from a panel of experts running some of NYC’s best single origin businesses—from chocolate and spice importers to coffee and tea—on how they operate profitable food businesses without compromising on quality or fair trade practices. Join us to discuss what it’s like to source from around the world, the laws and agricultural regulations with regard to importing products, fair trade best practices and the key players within a supply chain. They’ll share their tips for working with farmers, navigating customs laws and building a network of trusted producers. Plus, you’ll also have ample time for networking and the opportunity to learn how ICC’s Culinary Entrepreneurship program can take you from concept to business plan & pitch in just 6-weeks! Click here to learn more.

This event is open to the general public, as well as ICC students & alumni.

RSVP to events@culinarycenter.com with your full name, email and event of interest.

Authentic Mexican Mole Demonstration with Chef Danny Mena

Wednesday, February 27th
3:30pm-5:00pm

Mole

Intense with flavor and a labor of love, Mole can be prepared with dozens of ingredients—chocolate being one of them—in a variety of styles that can take hours to develop the depth of flavor desired! During this demonstration, Chef Danny Mena—ICC alumnus and Chef/Owner of La Loncheria in Brooklyn—will share his expertise in creating an authentic Mexican Mole. You’ll learn how different regions of Mexico prepare their own versions of Mole and have the chance to taste it for yourself—Chef Danny will be demonstrating two types of Mole, a Rojo & Verde. From chiles and garlic, to dark chocolate or no chocolate at all, you’ll be surprised just how many applications Mole can have in your cooking. Click here for more information.

This demonstration is open to ICC students and alumni, with a select number of seats available for the general public. No RSVP required for ICC students and alumni.

For general public seating, please RSVP to events@culinarycenter.com with your full name, email and event of interest.
pastry plus

ICC PRESENTS PASTRY PLUS—RETURNING THIS MARCH

Announcing The Second Charity Bake Sale and Pastry Conference on March 9 and 24, 2019

It’s back! The International Culinary Center (ICC) in New York City is excited to announce the second Pasty Plus Conference to be held on Sunday, March 24, 2019, and its charitable arm—the Pastryland Bake Sale running earlier in the month on Saturday, March 9, 2019, both at ICC (28 Crosby Street, New York, NY 10013). With its mission to establish a pastry community that promotes a constructive exchange of ideas and information to secure the future of the industry, ICC is proud to be hosting these not-to-be missed sweet occasions!

pastry plus attendeesLed by ICC’s Director of Pastry Operations Jansen Chan, in partnership with Callebaut and an advisory committee of top pastry chefs, Pastryland Bake Sale will take place at ICC on Saturday, March 9, 2019 from 12-4PM. The daytime event will feature an array of select pastry chefs from world-class restaurants and bakeries, including Union Square Café, Bien Cuit, Bâtard, Per Se and Patisserie Chanson, who will each donate one-of-a-kind desserts for the charity bake sale, which will benefit Hot Bread Kitchen. It’s the sweetest way to give back! Check out the full list of Pastryland Chefs here!

Guests can purchase Pastryland VIP Tickets ($50 + fees) for first access to the bake sale from 12PM-1PM, which will include an exclusive Meet + Greet with top pastry chefs; plus, 5 tokens to exchange for beverages or pastries. General Admission Tickets ($15 + fees) will be available for set time slots (1PM, 1:45PM, 2:30PM or 3:15PM) and include two tokens. Additional tokens can be purchased on-site by credit/debit cards only. Attendance of over 500 sweets lovers is expected. Guests will have the opportunity to fill their shopping bags with dozens of unique baked goods from top chefs, all in one place! Tickets can be purchased beginning January 28th on Eventbrite!

last year's keynoteThe theme of Pastry Plus Conference 2019, which will be held on Sunday, March 24, 2019 at ICC, is Sharing the Slice, presented in partnership with Callebaut, and will feature a collective presentation, activity and panel discussion focusing on how the industry must consider the way in which we connect and share information. Pastry Plus aims to connect the innovative minds of pastry professionals, providing a rare opportunity to meet and network in a positive, constructive environment to discuss the issues facing them individually and in the industry as a whole. Pastry Plus’ Keynote Address will be given by Francisco Migoya, Head Chef of Modernist Cuisine. Individual, self selected breakout classes (choice of three 75-minute sessions) will focus on preserving the craft of pastry arts; innovation in techniques, ingredients and products; and improving the workplace. Continental breakfast and lunch will be provided, and a networking reception will conclude the inspiring day. ICC has also joined with the James Beard Foundation and Pastry Arts Magazine, as leadership and media partners, respectively.

Over 140 pastry chefs, pastry sous chefs, pastry cooks, pastry students, pastry enthusiasts and pastry business owners, plus food media, bloggers and social media influencers, are expected to attend the conference. General Admission Tickets for Pastry Plus ($120 + fees; $90 + fees for Early Bird from January 28 to February 25), include access to Pastryland. Click here to purchase tickets.

pastry plus attendeesIn addition, Pastry Plus is holding the Next Gen Contest presented by Callebaut, seeking the next generation pastry chef. Individuals who have not yet attended a pastry-focused educational program are eligible to apply. Two Grand Prize Winners will be awarded VIP-First Access Ticket to Pastryland, All Access Ticket to Pastry Plus 2019; Meet + Greet with members of Pastry Plus’ Advisory Committee; and a One-Day Pastry Class at ICC. Entries are due at noon on Friday, February 15, 2019. Winners will be announced Friday, February 22nd. For official contest rules and regulations go to: www.pastry.plus/nextgen.

For more information on Pastry Plus, visit www.pastry.plus.

Business Bites: Unearthing Your Sources

Business Bites: Unearthing Your Sources

The BUSINESS BITES SERIES, brought to you by the Culinary Entrepreneurship program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

SOURCING AND IMPORTING FOR YOUR FOOD BUSINESS

Wednesday, February 13th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

For restaurants and food business owners, sourcing quality ingredients and importing products unique to your brand play an important role in setting you apart from your competitors. Your patrons become loyal customers for the quality you retain—and your prices can reflect that. Today, the expansion of global trade and ease of digital communication allows for access to exotic, hard-to-find ingredients from around the world, making it possible to introduce products direct from their origin.

But, what do you really know about your sources and where your products come from?

With consumers moving towards ethical buying habits, higher standards for quality and equality are vital in day-to-day business operations. In our latest installment of our Business Bites series, Unearthing Your Sources, you’ll hear from a panel of experts running some of NYC’s best single origin businesses about how they operate profitable food businesses without compromising on quality or fair trade practices. Join us to discuss what it’s like to source from around the world, the laws and agricultural regulations with regard to importing products, fair trade best practices and the key players within a supply chain. They’ll share their tips for working with farmers, navigating customs laws and building a network of trusted producers. Plus, you’ll also have ample time for networking and the opportunity to learn how ICC’s Culinary Entrepreneurship program can take you from concept to business plan & pitch in just 6-weeks!

MODERATOR

Alek Marfisi
Alek Marfisi – Owner, Upwind Strategies & ICC Entrepreneurship Instructor

Alek Marfisi is a native New Yorker with a passion for building things and helping people. After working advising small businesses for five years, Alek launched Upwind Strategies in 2015 with the mission of providing deeper and more relatable services to small businesses: the anti-business-school services firm. He previously worked with the NYS Small Business Development Center where he dove into the exciting intricacies of making entrepreneurial projects a reality. Since then, Alek has logged more than 11,000 hours working with small businesses and has been recognized as one of the top drivers of economic development in the country.

PANELISTS

Ethan Frisch
Ethan Frisch, Co-Founder of Burlap and Barrel

Ethan Frisch is a chef, activist and the cofounder of Burlap & Barrel, the first comprehensive single origin spice company in the US.  A former line cook and pastry chef in New York and London, he was also the co-founder and Executive Chef of Guerrilla Ice Cream, a nonprofit politically-inspired ice cream cart. As a humanitarian aid worker, he worked with NGOs including the Aga Khan Foundation in Afghanistan and Doctors Without Borders on the Syrian/Jordanian border.

He has been an adjunct lecturer at the City College of New York and an instructor with the Experiment in International Living’s Leadership Institute. He is honored to serve on the Board of Directors of the Bond Street Theatre (www.bondst.org), which uses theater to teach conflict resolution and resilience in areas of instability around the world, and on the Advisory Boards of the student-led racial literacy and justice organization Princeton CHOOSE (www.princetonchoose.org) and the Fragments Theater, a youth theater company in Palestine. He is also on the Organizing Committee of the Queens International Night Market.

He holds a dual Bachelors Degree in Conflict Studies and Education and Social Change from the City University of New York, and a Masters Degree in Violence, Conflict and Development from the University of London’s School of Oriental and African Studies.

Stephen Thomas, Rishi Tea
Stephen Thomas, Market Manager- NYC Metro of Rishi Tea

Stephen Thomas began his hospitality career as a certified sommelier working for one of the largest wine collectors in the world. This passion led him into the world of cocktails, where his science and engineering background opened the doors to some of the top restaurants in New York. He joined Rishi tea just about 2 years ago where he was able to bring it all together under the core values of the company; Importer, selector, maker.

William Mullan
William Mullan, Brand Manager of Raaka Chocolate

William Mullan is Brand Manager for Raaka Chocolate, a bean-to-bar chocolate maker based in Red Hook, Brooklyn. He is fascinated by the intersections of food, culture, and commerce; how food shapes our lives and how we shape our lives with food. After five years at Raaka, he is still not sick of chocolate and considers this to be a good thing.

Rob T.
Rob Terenzi, Co-Founder and CEO of Vega Coffee

Rob Terenzi is a co-founder and CEO of Vega Coffee, a company whose mission is to radically transform the coffee supply chain. Before starting Vega, Rob lived in Nicaragua for about 5 years working with small women-owned coffee cooperatives on improving access to markets and making great Nicaraguan coffee available domestically He also attended law school at Fordham Law and earned a masters degree in International Economics, before working as a start-up and venture finance attorney in Silicon Valley for WSGR for a bit over three years.

Tips to Make 2019 a Financial Success

2019: A Successful Year for Your Food Business

As 2018 comes to an end, food entrepreneurs get a chance to sit down and look over their financial performance for the year.  The food business is fickle; some operators seem to have it so easy and others seem to always be struggling.  If you’d like to do better in the new year, here are 3 ways you can make your business more efficient and ultimately enable you to take home more money.

What’s Your Gross Margin?
Your gross margin is the most important ratio to know about your company. It’s the percent of sales left over after you account for what your product cost you.  If you sell $10 six packs of soda and your product costs you $4, your gross margin is 60%.  On your company’s profit and loss statement, find your gross profit and divide it by your total revenue to get your gross margin.  Here are a few things to think about once you know your margin:

  • Do I operate a high gross margin or low gross margin business?
    High margin businesses (those with gross margins over 50%) benefit the most from a sales push, or working on your pricing and food costing. Low margin businesses (those with gross margins under 50%) benefit the most from finding ways to make the business more efficient by lowering overhead costs like kitchen utilities and employee overtime.
  • How does my gross margin compare to other companies in my sector?
    Once you have your gross margin you can use it to make an apples-to-apples comparison to your competitors’, or industry’s gross margin. Is it above average?  If so, make sure you keep giving your customers a meaningful reason to pay more for what you’re offering. Is it below average? Then maybe you need to consider changing your pricing and quantity structure.

Track Your Refunds and Discounts.
No other businesses face as many refunds and discounts as food businesses do.  Whether it a restaurant comp’ing a meal after a service error or free samples being given away to promote a new food product at a grocery store, discounts and refunds can seriously affect your business’ ability to make a suitable profit.   At the same time, they’re a fact of life for this industry.  The solution is to benchmark, track, and set goals for your refunds and discount.  Many bookkeepers just lump discounts and refunds into your sales figure.  Encourage them to separate these costs out into discrete figures that offset your total revenue.

Work With an Expert to Optimize Your Labor.
Foodservice labor is complicated, and the rules are changing all the time.  It’s never OK to cut your staff and overburden your team just to save a dime, but there are many ways in which your scheduling, overtime, and calculation of base wages net of credit card fees can add small costs to your payroll every week that translate into big expenses each year.  A good payroll processing technology that’s specialized for the foodservice industry is good, but in this case we recommend that you talk to an expert: preferably someone who runs human resources for other food companies.  Here are a few labor costs to think about:

  • Do your customers tip your employees via credit card? If so, make sure you are deducting credit card fees from the amount of tips you pay out to your employees.
  • What is the tradeoff between adding a shift and working your current staff overtime? Comparing these two scenarios might make a big difference in your total annual payroll costs.

Title

ABOUT BUSINESS BITES

The BUSINESS BITES, brought to you by the Culinary Entrepreneurship program at ICC, is a series of workshops, discussion panels, networking events and resources designed to support entrepreneurs in the food industry.

Sous Vide Intensive Returns to ICC in 2019 With New Hands-On Curriculum

immersion circulator for sous videWhile the method of modern sous vide cooking has been around for more than 40 years—invented by Dr. Bruno Goussault in 1971—its popularity hasn’t slowed down. The use of sous vide cooking in restaurant kitchens continues to sweep the industry, and the emergence of new, more affordable equipment has allowed the technique to enter the kitchens of home cooks around the world.

And why wouldn’t it? The innovative cooking technique of sous vide—French for “under vaccum”—unlocks the full potential of food, enhancing flavor, texture and aroma to achieve results beyond the limits of traditional methods. Vacuum-sealed and slow-cooked in water at constant low temperatures, it produces consistently excellent quality and perfectly cooked meals.

chef Herve Malivert teaching sous vide techniquesWhen ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert, sought to re-launch the Sous Vide Intensive in 2019, he realized that there was something missing to how the method was being taught. “I’ve taken many sous vide classes,” says Malivert. “Some are technique and recipe focused but not hands-on, while others are science based and hands-on, but aren’t chef or cook oriented. We wanted to build a class that incorporated the science, technique and recipes for everyone—from professionals to foodies—to be able to integrate into their restaurants or home kitchens.”

“Just like any profession, chefs always want to improve upon technique and be able to control quality. Using sous vide to cook at precise temperatures allows me to achieve this. That’s why it’s become increasingly important for professionals, culinary students, and even home cooks to understand sous vide techniques.” – Chef Hervé Malivert

The new two-day, hands-on curriculum will offer a more complete approach to teaching sous vide techniques, combining practical and theoretical instruction into one. Through this 14-hour course, students will gain an understanding of how time and temperature influence taste and texture, learning to apply proper safety techniques to sous vide preparations. They’ll evaluate the difference between classic preparations and sous vide cooking methods, and taste side by side comparisons of various temperatures, and times of cooking protein.

 

The goal is to provide students with the techniques behind low temperature cooking and how to adapt them to their own kitchens—whether they plan to use what they learn in professional restaurants or home kitchens. Rather than focusing on professional grade equipment only, this course will also review at home versions of immersion circulators, as well as the difference between using sous vide vacuum bags and other alternatives. The end result is a course that provides students with the opportunity to taste, test and explore the applications of sous vide for their kitchens with an array of proteins, vegetables and more!

To celebrate International Sous Vide Day in January and the return of ICC’s Sous Vide Intensive, we’re hosting a special sous vide cooking demonstration with ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert. Join us on January 23rd to get a sneak peek of the new curriculum and learn how sous vide cooking unlocks the full potential of food to maximize taste, texture and aroma. We’ll be announcing details about the Sous Vide Intensive in January, so stay tuned and contact us if you’d like to learn more!

CHEF TIPS & TECHNIQUES: SOUS VIDE COOKING WITH CHEF HERVÉ MALIVERT

Wednesday, January 23 | 3:30-5:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

As our resident culinary technology and sous vide instructor, Chef Hervé brings years of experience—and experiments!—to the technique behind this innovative cooking method. During this demo, you’ll learn what it is, what to do—and how to do it—and most importantly, what to avoid when cooking sous vide. Chef Herve will share his tips & techniques for sous vide cooking, as well as demonstrate and compare classic vs. sous vide preparations on a classic. Plus, he’ll unveil his new sous vide eggs & bacon dish, which you’ll be able to learn in ICC’s re-launched 2-day Sous Vide Intensive course returning in the Spring of 2019.

Open to ICC Students & Alumni. Limited seating available to the general public, please RSVP to events@culinarycenter.com.

About Chef Hervé Malivert

Chef Hervé Malivert’s enthusiasm for the kitchen was evident by the age of 12, as his father was a cheese maker and going on deliveries with him was the inspiration for him to become a chef. Now, you can find him in the kitchens of ICC in his downtime creating beautifully intricate dishes and sharing them with his followers. As the Director of Culinary Arts & Technology, Chef Hervé’s sense of adventure is put to good use as he researches and develops new techniques to include in the ICC curriculum. Read more about Chef Hervé here!

A Student in the kitchen

3 Tips to Prepare for Culinary School in the New Year

Is attending culinary school on your list of New Year’s resolutions for 2019? Before you begin cooking or baking in the kitchens of ICC, there are many things that you can do to get prepared to go back to school! While experience is not necessary to begin in any of our programs—even our professional ones—it doesn’t hurts to gain tips from an experienced chef, practice a fundamental technique or read a new cookbook! While the holidays can be great to rest and recharge before the New Year, they are also the perfect time to plan your resolutions and prepare for your future. So, while you’re in between holidays, delve into a new recipe, get inspired watching Chef’s Table or even mark your calendar to join us for a chef demonstration in 2019 at ICC.

Below, find a few tips to jump-start your resolution to begin a new culinary or pastry career in the New Year!

Watch the Pros Work

Whether its binge watching seasons of culinary shows on Netflixcheck out our list of favorites featuring ICC deans and alumni—or attending a live chef demonstration, watching the pros work will open your eyes to the culinary world and help to expand your knowledge of the food industry.

Chef Joan Roca

Chef demonstrations and tasting events are essential to the student experience at ICC, providing additional opportunities to learn outside of the classroom from some of the best chefs in the world! Plus, as a student, you’ll have the opportunity to volunteer at chef demonstrations—learning alongside world-renowned chefs like Joan Roca of El Celler de Can Roca and famed cake artist Ron Ben-Israel. If you’re considering enrolling in culinary school, we encourage you to attend one of our demonstrations to see what it’s like. Contact your Admissions Representative, or check out our upcoming events on our Facebook Page.

Learn a New Technique

Piping skills

Solid technique is the foundation for a successful career in any aspect of the culinary industry. Although experience is not required to enroll, before attending culinary school, it can be helpful to try your hand at some of the basic skills you’ll use in school! Whether you practice how to chiffonade basil or pipe a rosette, you’ll become familiar with kitchen tools and techniques before beginning.

At ICC, we offer skills workshops, available to all current career program students, to practice proper techniques outside of the classroom. Just like study hall, these workshops offer additional time in the kitchen with your chef instructors to brush up on key techniques before an exam or practice a skill that you need more time to master. Some of the many skills workshop topics include: knife skills, butchery, piping skills, chocolate tempering and more!

Break Out a Cookbook

Cookbooks from the library

Cookbooks, or other food & beverage titles, can be a great way to gain insight into the industry, while also inspiring you to expand your culinary horizons. Steal some alone time between the holidays and check out our culinary reading list to prepare you for a culinary career and give you the motivation to go back-to-school! You’ll find all of these titles, and 5,000+ more in the ICC Library, free for students and alumni to keep connected with the latest trends and industry conversations.

If you’re ready to take the next step in pursuing your culinary or pastry education, we’re here to help! Schedule a tour or RSVP for an Open House to learn more about ICC’s programs, see our kitchens in action and find out how to get started!
Careme's creations

French History: The First Celebrity Chef

At the height of the French Revolution in 1792, a young eight year old boy named Marie-Antoine Carême was abandoned by his family. Carême, the 16th child born to his very poor family, began working as a “kitchen boy” in Paris.

Walking down the streets of Paris in the early 1800’s, the Eiffel Tower—built in 1887—was still decades away from becoming a fixture of the Parisian skyline. At the time, restaurants were just becoming a staple of Parisian culture, as French cuisine began finding its footing in history and became codified into the cuisine that we know today.

Careme portrait
Photo from Getty Images

By 1810 the once orphaned child, Carême was a young man making a name for himself as the first celebrity chef in history. Working under well-known pâtissier Sylvain Bailly, he became one of the first modern chefs to focus on the appearance of plating and presentation, contributing to its importance in many cuisines today. After designing Napoleon Bonaparte’s wedding cake to his second wife, Marie-Louise of Austria, he solidified his place in history as the founding father of French cuisine.

Times had changed by 1814. 30 years after Carême was abandoned by his family, he found himself surrounded by crowds gathered outside his shop, Patisserie de la Rue de la Paix. And, just as he gained notoriety in France, Carême left to travel the world and cook for nobility, furthering his fame. While he once struggled to survive, decades later, he found himself sought after by many.

Throughout history, Carême worked for many notable figures including Charles Maurice de Talleyrand-Périgord (Talleyrand)—Napoleon’s chief diplomat, Napoleon himself, Russian Emperor Alexander 1, Russian Princess Catherine Bagration and finally in the kitchens of Baron James de Rothschild. All of these famous figures in history helped to cement his reputation as the first celebrity chef and allowed him to create the many lavish items we still recreate today.

French cuisine is one of the most well documented cuisines in history, which, in addition to its timelessness, is one of the reasons it is the foundation for cooking throughout the world. The impact that Marie-Antoine Carême had on Haute Cuisine in the 18th and 19th centuries—and later, the world of cooking itself—would be forever immortalized in his many cookbooks and writings on French Cuisine. In part due to Carême’s need for fame and adoration—which led to a photograph in each of his cookbooks so people would recognize him—French cuisine was finally chronicled and able to be passed down.

Chef Ben teaching students

Today, chefs wear a white jacket and toque in kitchens for many reasons—cleanliness, prestige, and order, among other elements. Even this can be credited to Carême’s desire to be noticed and create a distinction among his peers in the kitchen. His creation of the four mother sauces—béchamel, velouté, espagnole and allemande—would help to build many foundational French entrées for centuries to come. Today, with credit to Escoffier’s adaptation, they are taught as the five mother sauces, replacing allemande with hollandaise and sauce tomate. Carême’s influence expanded to pastry as well. He perfected the souffléwas possibly the first chef to pipe meringue through a pastry bag, and codified many elements of modern gastronomy.

Jacques Torres making a croquemboucheThe croquembouche, which Dean of Pastry Arts Jacques Torres, demonstrates every year as a holiday tradition, can be credited to Carême when he first fashioned it to impress royalty. While Escoffier remains more widely-known than Carême, he popularized Carême’s initial ideas of the brigade system and modernized it to the system we have today. Even today, we tip our toques to Carême for codifying the fundamentals of French cooking as we know it.

The hive

ICC In The News: Highlights from December 2018

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

jacques torres and nicole byer

EATER
Nicole Byer and Jacques Torres Are the 2018 TV Duo of the Year

Dean of Pastry, Jacques Torres, is the primary judge on the hit Netflix series Nailed It! with co-host Nicole Byer. According to Eater, their co-host chemistry is undeniable, and they won the 2018 TV Duo of the Year! Click here to check out the article.

Chef Peter Prime, of Caribbean-inspired smokehouse Spark, will focus on a whole range of island flavors from his native Trinidad and Tobago at his forthcoming spot, Cane in Washington, D.C. Check it out in early 2019!

Chef Will Baxter, a Professional Culinary Arts graduate, is opening the coolest restaurant concept in Louisiana with his mother. His grandmother owned an antiques store inside of their home for more than five decades, which heavily impacted his love for everything French. Now, he is excited to open a French bistro inside of the old antiques shop and continue his grandmother’s legacy with his mom. Check out the story here.

There’s more to Prosecco than you think. Alan Tardi sat down with Wine4Food and demystified this beloved Italian bubbly and gave his insight into what makes it so special. Watch here!

The Hive
EATER
The Hottest Restaurants in Brooklyn Right Now, December 2018

If you’re in Brooklyn and looking for a new restaurant to try in 2019, look no further than our graduate Anton Dayrit‘s establishment The Hive. Find delicious, classic American fare with international twists.

Atomix
THE NEW YORK TIMES

The New York Times released their list of New York’s Top 10 New Restaurants of 2018. Superstar restaurant Atomix captured the #1 spot, and our graduate Jhonel Faelnar is the restaurant’s Wine Director. Read about it here.

Provenance Meals is an organic, prepared meals service that delivers clean eating options right to your door. Executive Chef Serafina Alonso earned four diplomas from ICC and is cooking up delicious meals for the delivery service. Check it out here on Delish.com.

Alan Tardi, award winning James Beard author and wine expert, stopped by ICC during the fall to give an insightful workshop and tasting on Prosecco. Read Wine4Food’s article on the 5 things you didn’t know about Prosecco here.

CHOWHOUND

Need to spruce up your holiday cookies this year? Watch our Director of Pastry, Chef Jansen Chan, as he shares his tips to create homemade, colored sugar.

Feeling like you need extra holiday spirit and inspiration? Read about our graduate, Dru Tevis—the new corporate pastry chef for SoDel Concepts—and how he created the winning gingerbread town for the 2018 Rehoboth Beach Gingerbread Contest!

Graduate Michael Maksimowicz recently opened Casa Pearl in Williamsburg, VA with his co-owner, chef, and wife Chelsea Maksimowicz. If you’re in the area, check it out to see tacos and oysters collide! Read more here.

fried sardines
WINE ENTHUSIAST

Dean Cesare Casella shared his simple, melt in your mouth recipe for fried sardines. Check out his recipe in Wine Enthusiast and add it to your holiday menu!

Samantha Capaldi, a.k.a. Samantha Sommelier, is a graduate of ICC’s Intensive Sommelier Training program and Certified Sommelier through the Court of Master Sommeliers. As a gourmet food connoisseur with a passion for making wine approachable, her wine pairing tips help even beginners get started. Read her tips here.

Rudy’s Bakery and Cafe in Ridgewood, Queens, is filled with german sweets, history, and our grad, Cristina Nastasi as its pastry chef. Check it out if you’re in Queens, and be sure to try their seasonal treats.

Year in review header

A Year in Review at ICC

As we come to the end of another year, we wanted to take the time to share some of our favorite moments and highlights from 2018 to give you a sneak peek at what a year in a culinary school looks like! From eliminating the emission equivalent of 400 cars through our Meatless Monday initiative, to celebrating the 19 alumni, and dean, awarded Michelin Stars for their tireless efforts, we’re reflecting on another great year at ICC. Check out our year in review below and join us in ringing in 2019—which marks the 35th Anniversary of the International Culinary Center!

CountriesOver the past 35 years, our students have come from more than 90 countries around the world. During 2018, students traveled thousands of miles from 30 different countries to attend our school in New York City. Some of the many countries they traveled from include the Philippines, Sweden, Puerto Rico and Japan!

In addition, our students traveled from over 200 cities in this year alone. From Anaheim, CA and Austin, TX to even Huixquilucan, Mexico, students attend ICC from so many diverse places!

Michelin starsSince 2005, the first year U.S. restaurants were eligible for Michelin Stars, our alumni and deans have been awarded 150+ Michelin Stars. Just a few weeks ago during the announcement of the 2019 recipients, ICC deans and alumni were awarded another 28 combined Michelin Stars for their outstanding work in the industry.

James Beard awardsKnown as the Oscars of the food world, the James Beard Awards celebrate the best in restaurants, chefs, food media, cookbooks and more! This year, our alumni and deans were nominated for an astounding 19 James Beard Awards!

New york timesThe New York Times has been an institution in national and local news, current events, and culture—especially food & dining—since 1851. This year, the New York Times wrote 100 articles about ICC alumni, deans and chef-instructors! Check out our monthly ICC In the News articles to stay connected each month.

wine glassesThroughout 2018, 12,600 glasses of wine were poured in our Intensive Sommelier Training program for our budding Sommeliers to taste!

meatless mondayFounded in 2003, Meatless Monday is a movement to eliminate meat from your diet just one day a week to improve your overall health, the nation’s health and the planet! Livestock agriculture accounts for nearly 15% of all greenhouse gasses. By eliminating meat from our family meal each Monday, we saved more than 4,600 pounds of meat in 2018!

CarsGreenhouse gases include carbon dioxide (CO2) from fossil fuels, as well as methane (CH4) and nitrous oxide (N2O) from agriculture and waste. By eliminating meat from our Family Meals once per week, we saved over 4.8 million pounds of greenhouse gases from being emitted into our atmosphere. Since an average car emits 12,000 pounds of greenhouse gases per year, that’s the equivalent of taking 400 cars off the road!

baguettes12,000 crispy on the outside, soft on the inside, French baguettes were baked in our Art of International Bread Baking program in 2018.

eggsMore than 169,000 eggs were used in 2018— from the classic Hollandaise sauce that our Professional Culinary Arts students learn to make in Level 1 of the program, to the 6 egg yolks that it takes to make a lemon meringue pie in Level 1 of our Professional Pastry Arts program, eggs are a daily staple of our programs!

demosAvailable to ICC students and alumni, our series of chef demonstrations, tastings, book signings, and business workshops are a way to enrich your education outside of the kitchen. Over the course of 2018, we held 58 different events—that’s more than one a week!—including a chef demonstration from world-renowned Chef Joan Roca, a discussion & book signing with our alumna Christina Tosi, and many more!

butter20,000+ pounds of butter were used in all of our programs combined during 2018!

cakes

5,160 cakes were decorated in 2018 by students in our Professional Pastry Arts and Cake Techniques and Design programs, including 3 and 4-tiered wedding cakes, cupcakes and more!

chocolate

7,700+ pounds of chocolate were shaped, molded, and used to create beautiful showpieces and delectable bon bons in 2018.

knivesMore than 4,100 knives were distributed to our students in 2018 to help them chop their way to a successful career!

hot bread kitchenAfter launching our partnership with Hot Bread Kitchen earlier this year, 129 women have trained in our kitchens through HBK’s Culinary Training Program, more than doubling the number of low-income and immigrant women graduating from the program and entering the food industry!