It’s Tasting Time! Tea, Coffee, Cheese, Wine

By Julie Couture
Professional Pastry Arts
2014 Graduate

The Professional Pastry Arts program curriculum focuses on French baking techniques, tempering chocolate, making ice cream, creating showpieces and learning plating designs. But for four afternoons, the focus shifts to tasting tea, coffee, cheese and wine.

It may not sound like it fits with the curriculum, but it does. Knowing what these food items taste like allows us to explain them to others and pair them with the proper foods.


We started off with tea, tasting white, green, and black and infusion teas. When the chef-instructors asked what the first tea tasted like, we noticed it tasted like grass. Actually, all of the teas smelled and tasted like grass. As the tea leaf is a plant, it makes sense. The chefs asked us to go beyond the smell of grass. When we did, we noted hints of orange and apricot and sometimes spices. Focusing on the full flavor of the tea allowed us to fully understand how to pair it with desserts.

Coffee was next. I’m not a big coffee drinker; actually, I’m probably one of four people in the world who doesn’t drink coffee at all. But, I was ready for the assignment. We tasted them without cream, sugar, milk or other additions. Black coffee is quite interesting, and I tip my hat to those who enjoy drinking it that way. The different types of coffee varied from each other in subtle ways that were not easy to detect. Consequently, I found it more difficult to determine dessert pairings for each type.


Our third tasting was cheese. There were nine glorious cheeses to taste. Aside from one that tasted like mold – because it was supposed to – they were all outstanding. The different textures and flavors were more pronounced with the cheeses compared to our previous tastings. Some had hints of grass due the cows’ diets; others tasted like the material used to wrap the cheese. They also varied in texture which influences the dessert pairings.

The piece de resistance was wine tasting on day four. Vanessa Vigneault, the sommelier from International Culinary Center’s Intensive Sommelier Training program was very knowledgeable. She educated us regarding how grapes are grown, how wine is made, and the fungus – yes fungus – named Botrytis that contributes to the sweeter flavor of some wines. Each wine had its own unique smell, taste and color. Hence, each could be paired with different foods. I deemed port a winner as it goes well with chocolate.


We still have much to learn about each of these food items. Two hours smelling and tasting tea, coffee, cheese and wine did not make us connoisseurs. For example, it takes years before someone can be a master sommelier. The tastings did provide a good building block in our careers. With time, practice, and more tastings, we will learn to understand the nuances of tea, coffee, cheese and wine, and with which desserts they should be paired.

The Hungry Hutch: Blueberry Corn Muffins

Take advantage of what this year’s blueberry season has to offer.  Blueberry Corn Muffins make a fantastic addition to any Sunday brunch, weekday breakfast or just a midday pick-me-up.

Blueberry Corn Muffins
A recipe by Aaron Hutcherson of The Hungry Hutch
International Culinary Center
Professional Culinary Arts, 2012 Graduate


1 1/2 cups corn meal
2 1/2 cups all-purpose flour
1/4 cup sugar
4 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
2 cups milk (or cream)
1/2 cup cane syrup (or honey)
1 cup vegetable oil
8 oz (1 1/2 cups) blueberries (frozen or fresh)


Preheat oven to 375˚F.
Combine dry ingredients. Combine wet ingredients. Mix together wet and dry ingredients until fully incorporated.
Fold in blueberries. Portion into muffin tins.
Bake for 16-18 minutes.
Cool on a wire rack and eat.


Learn more about Professional Culinary Arts.

Restaurant Day at International Culinary Center

By Julie Couture
International Culinary Center
Professional Pastry Arts, 2014 Graduate

Smart people and businesses reinvent themselves in order to adjust to current needs. The International Culinary Center (ICC) is one such business. In an effort to adequately prepare Professional Pastry Arts students for work in the industry, chef instructors teach techniques to create sophisticated plated desserts. The culmination of this training? Restaurant Day.

Knowledge is power, but knowledge + action yields amazing results. Restaurant Day is a one-day event with two weeks of preparation. During the first week, we were simultaneously taught two lessons. One focused on flavor profiles and texture composition. This lesson was imparted daily through the creation of deconstructed desserts such as carrot cake, tart tatin and baba au rhum. Each dessert included classic components in addition to gelees, foams and tuiles, which added new textures and flavors. The second lesson focused on the aesthetics of plating. We were taught how to make a plate visually appealing and how to arrange the flavors on the plate for maximum effect.

In order to know which desserts to create for Restaurant Day, we needed a menu. Each student was required to create a restaurant menu consisting of six desserts, a pre-dessert and petit fours which reflected our interests, flavor profiles and influences. Of the menus presented, the Chef Instructor chose two for consideration. The pastry arts students in the class determined which menu would be used for restaurant day.

For my group, the lucky winner was Jennifer Solomon’s vision portrayed in her restaurant, Cercle Doux. Meaning “sweet circle,” her menu was a tribute to classic French techniques, flavors and desserts with a contemporary edge. Her focus was on using fresh, seasonal ingredients in order to develop innovative flavor profiles. One of Jennifer’s strengths is her ability to pair different flavors together. Hence, it was fitting her menu was chosen to represent our pastry arts class.

Jennifer’s menu included classic items with tweaks reflecting her style. For example, the chocolate mousse dessert consisted of chocolate mousse, filled with vanilla Bavarian creme, chocolate Rice Krispies® crunch and a caramel sauce. The lemon blueberry parfait contained layers of blueberry gelée, blueberries, lemon curd and a cookie crunch. We each created one dessert from her menu in addition to the pre-dessert of and the petit fours. Over the course of a week we tested our designated recipes. Some struck gold on the first try. But, for the most part, we found ourselves tweaking and modifying both the components of the desserts and our plating designs. This helped prevent any issues on the big day.


With Restaurant Day upon us, we prepared our desserts for invited friends, family, ICC staff and prospective students. Chef Kir Rodriguez and Chef Cynthia Peithman were assigned to our class as Chef Tom Jones, our regular Chef Instructor, was out for the day due to official government business (translation: Jury duty). Chefs Kir and Cynthia were a dynamic duo and helped alleviate any issues that could potentially arise. While Chef Kir managed the orders and took feedback from the dining room, Chef Cynthia assisted us in the kitchen to ensure we assembled the desserts in a timely manner. Chef Kir wore his trusty microphone so he could communicate with us regarding which desserts to prepare. Sure, it occasionally got a little interesting when we couldn’t figure out if he was telling us to prepare a dessert or if he was talking to a guest about the dessert. Although it was a tad confusing, it gave us all something to laugh about…after it was over.

Given that Restaurant Day occurred in the middle of a weekday, the turnout was impressive and the comments were complimentary. One guest sweetly asked a student to make the cherry crisp for her once a week. With feedback like that, I’d say that Restaurant Day was a success.

Learn more about Julie’s class: Professional Pastry Arts

JBF Chefs and Champagne with Bobby Flay

By Danielle Marullo
International Culinary Center
Professional Culinary Arts Student

Every Summer the James Beard Foundation hosts a spectacular event in the Hamptons titled “Chefs and Champagne.” This tasting party showcases the culinary skill of over 30 of the countries top chefs. This star-studded soiree is held at one of the Hampton’s most picturesque outdoor venues, Wolffer Estate Vineyards in Sag Harbor. Once a potato farm, this 55-acre stretch of land is now a gorgeous vineyard equipped with horse stables, a tasting room and an outdoor patio where you can listen to live music and snack on some cheese and charcuterie with friends. Wolffer Estate’s Rose is by far my favorite wine to drink in the summer. This wine is crisp, refreshing and fruity, and has all the characteristics you want in a beverage when you are soaking in the Hampton’s sun. What could be better than an evening full of delicious food, endless wine and champagne and a tent full of people who have devoted their lives to the art of food, giving you a taste of what they can do in the kitchen.

The James Beard Foundation’s mission is “to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire.” This incredible organization had provided many scholarships to aspiring chefs and sommeliers over the years. The James Beard Foundation also hosts the “Oscars” of the Food and Beverage industry each year at Lincoln Center where top Chefs and restaurants from around the country are given the ultimate accolades in the business. This year, at Chefs and Champagne, the King of Food Network, Chef Bobby Flay was honored for his many years of success and service in the food industry.

Chef Bobby Flay is a graduate of the International Culinary Center (formerly the French Culinary Institute), and is one of the main reasons I decided to train at the ICC. I had the opportunity to speak with Bobby that evening, and we both expressed our appreciation for the ICC program. Bobby was never fond of school growing up, but he couldn’t deny that the foundation he received at the ICC will stick with him forever. There is no doubt that the program gave him the tools he needed to be successful. During the event, Bobby got up on stage and made a lovely speech defining the importance of the James Beard Foundation and James Beard himself. In his speech he proudly stated “the most important people I would like to thank are all my brothers and sisters who are serving the most incredible food tonight, everybody who is in an apron tonight, thank you from the bottom of my heart.” One of the highlights of this event and any James Beard Foundation event you will attend is you get a true sense of community when you are amongst these chefs. The culinary community is one big family, and the love and support that fills the room is undeniable.


If you are reading this blog post, chances are you have a serious interest in food and the culinary arts, so let me get to the good part and share with you a few of my favorite dishes from the Chefs and Champagne event.

I will start with my favorite dish of the evening…


Crispy Suckling Pig Presse with Farofa and Stone Fruit Mostarda by Chef Jason Hall-
This dish was not only incredibly innovative, it was downright delicious! The chef took succulent shredded pork meat and pressed it into a rectangular pan and then topped it with crispy, caramelized pig skin. Since the meat was so compact, they were able to cut it into squares like a cake! The Stone Fruit Mostarda was the perfect sweet and spicy addition to the dish. Just to give you an idea about how much I liked this dish, my sister, my best friend and I were going to share one since the portion was rather large, but I took one bite and said “sorry sistas you are on your own!”

Homemade Ricotta Crostini with Heirloom Tomatoes, Flying Pigs Farm Bacon and Ancho Chile Salt by Chef Alex Guarnaschelli-
In a tent full of complex dishes, this simple crostini was a breath of fresh air. Each ingredient in this hors d’oeuvre was top-notch quality making it hard for me to eat just one. Alex’s house made ricotta was perfectly creamy and the bread she used reminded me of the best Italian bread you get on Arthur Avenue in the Bronx.

Tuna Crudo with Kizami Wasabi, Olives, and Basil by Chef Chris Jaeckle-
This was one of the first dishes I tasted and it set the bar high right off the bat. The tuna was so fresh and the flavors were so refreshing, it was the perfect food to serve on a hot summer day in July.


Za’atar- Grilled Lamb Chops with Tabbouleh and Greek Yogurt by Chef Rufino Rengifo-
These were by far the best lamb chops I have ever had in my life! The meat was so buttery and so tender that the juices dripped oh so delicately down my chin and I didn’t even care. This is a Chef I will be visiting really soon!

Chilled Corn Soup with Heirloom Tomatoes and Rye Crisp by Chef Jesse Schenker-
The way I can describe this dish is it was like eating pure silk. The corn gave the soup a sweet and summery flavor and the texture was creamy without being heavy at all, in fact it was incredibly light.


Tristar Strawberry-Valrhona Dulcey- Blond Chocolate Tarts with Marshmallow and Lemon Verbena by Stephen Colluci-
There is always room for dessert right!? These tiny tarts were rich and buttery but had a wonderful burst of freshness from the lemon verbena and the farm fresh strawberries.

Learn more about Danielle’s class: Professional Culinary Arts

Follow Danielle on her blog: GOT ROOM FOR MORE

Master Class with Pastry Chef Jordi Roca

By Julie Couture
International Culinary Center Graduate
Professional Pastry Arts 2014

When Dorothy Cann Hamilton, Founder and CEO of the International Culinary Center, introduced Pastry Chef Jordi Roca to the students and special guests of his master class on June 30, she remarked his presentation would be the highlight of our careers.

She wasn’t kidding.

Prior to attending the master class, I did my homework about Chef Jordi, who was named the World’s Best Pastry Chef of 2014 by Restaurant magazine. He, along with his two brothers, are the chefs and owners of the Three-Michelin Star restaurant El Celler De Can Roca in Girona, Spain. Each is an expert in his designated position: Joan the culinary chef, Josep the sommelier, and Jordi the pastry guru. Chef Jordi is more than a pastry chef – he is an artist and innovator, known for creating desserts inspired by scents and flavors in colognes.

His master class didn’t focus on his individual creations but rather, on the influences he and his brothers share in developing dishes. Landscape, tradition, family – all of these and more are important to them in constructing a cohesive menu. Each dish he demonstrated during the class was indicative of his commitment to these influences.

Chef’s first demonstration involved pulled sugar. Sitting on a Silpat® under a heat lamp, the red pulled sugar was soon to become more than just a blob in Chef’s skilled hands.


Pulled sugar can be pulled and formed into shapes, or it can be turned into blown sugar through the use of a small pump. It seems easy – attach the pulled sugar to the end of a tube connected to a pump and with careful, slow pressure, pump air into the sugar to form its designated shape. In reality, it is difficult. Too much pressure or uneven placement of the sugar creates holes, resulting in a loud “pop!” signaling this effort was unsuccessful.

Chef Jordi clearly has mastered this technique. There were no loud pops, no frustrating looks, no do-overs. Calmly and methodically, he applied the appropriate amount of pressure, molding the blown sugar into the shape of a red beet. He finished the display with the addition of green “leaves” and “dirt.” The result was nothing less than impressive.

Another demonstration focused on the beauty of the artichoke. Cutting the artichoke in half, he revealed the flower in its center. Chef used the artichoke’s center as the focal point in a dessert featuring a variety of crèmes.

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None of the creations Chef Jordi made were simple or easy, even though he made it look effortless. As an expert pastry chef, Chef Jordi hones his skills through persistence, practice, and patience, allowing him to master his craft. As a creative genius, he finds inspiration in the unlikeliest of places and turns unassuming objects into works of beauty.

During the master class, Chef offered encouraging words to those of us who are about to embark on our careers as culinary and pastry chefs: Nothing is impossible. As talented and gifted as Chef is, I imagine it took him more than one try to perfect his techniques and skills. It is helpful to remember this when learning new skills. We may not get it right the first time but with practice, we will get better.

After all was said and done, Ms. Cann Hamilton was right; watching Chef Jordi Roca work and listening to his wisdom was a highlight I will not soon forget.

More Than One Way to Display a Croquembouche

Julie Couture
International Culinary Center
Professional Pastry Arts Student

One of the tasks awaiting Professional Pastry Arts students at the International Culinary Center involves the construction of the croquembouche. Literally meaning “crack the jaw” or “crunch in the mouth,” Chef Christopher Ciresi educates Level 1 Pastry students that the croquembouche is a traditional wedding dessert in France. Made of pate a choux puffs, each individual puff is typically filled with pastry cream. Once filled, they are attached to each other with caramel to form a cone-like shape. Unless however, the croquembouche is constructed as a special project. Then, it is displayed upside down in the 5th Avenue L’Occitane en Provence storefront, draped in sugar Verbena leaves and illuminated from the inside by white lights.


This special croquembouche, inspired by L’Occitane’s  new Verbena Body Care collection, is the mastermind of ICC Director of Pastry Arts Chef Jansen Chan. A former architect, Chef Jansen designed the six-foot tall croquembouche, its framework and the decorative displays. Consisting of over 4,000 pate a choux puffs, many pints of royal icing, 700 sugar paste Verbena leaves and pastillage, Chef Jansen’s vision of an upside hanging croquembouche came to life within the course of one week.

Enlisting the help of student volunteers and Pastry Arts chefs such as Chef Kir Rodriquez, Chef Jurgen David and Chef Mark Gerlach, painstaking effort was taken to make individual pate a choux puffs. Once cooled, each was carefully dipped in caramel on one side to form a flat, shiny caramel disc. Due to the size and nature of this particular croquembouche, the puffs were not filled with pastry cream and were left hollow. Once all puffs were adorned with their caramel disc, they were carefully arranged on the cylindrical wire framework in painstaking detail to ensure no space was left un-puffed, so to speak.

Royal icing was used to fill in all small spaces and to act as additional glue for the puffs. Over seven hundred sugar paste leaves, airbrushed in shades of green with hints of glitter, were placed in a circuitous pattern around the croquembouche adding a sense of movement and color. They were also placed at the top of the croquembouche to finish the look.

The croquembouche was beautiful on its own; yet, it needed a suitable frame to further emphasize its beauty. The solution? Poured sugar. Six beautiful, blue poured sugar spheres decorated with green pastillage leaves were mounted on white pastillage stands. Once at the final destination, they would be placed strategically around the base of the croquembouche.

Transporting the unusually tall creation to L’Occitane en Provence was no small feat. Traveling to its final destination in a small moving truck through the streets of Manhattan was tricky in and of itself. Throw in an impending torrential downpour and skillful maneuvers at the final destination to turn the croquembouche into its inverted position and the chefs had their work cut out for them. Like champions, they rose to the challenge. As you can see in the photo below, the result is nothing short of impressive.


Learn more about Julie’s class: Professional Pastry Arts

Sweetbreads Are Not Sweet Nor Bread…

By Danielle Marullo
International Culinary Center Student
Professional Culinary Arts

Lucky for me, I have passed level 1 of the Professional Culinary Arts program and have begun Level 2, where we begin to utilize all the basic techniques and skills we have obtained to create more advanced and unique dishes. At the start of this level you make some familiar proteins such as chicken and veal, but then as each class progresses the meats seem to get more and more unfamiliar, or obscure for some. It is wild to see my Chef-Instructor standing at the front of the room with a loin of deer meat several feet long, or a massive cow bone and knuckle that look as if they came from the Prehistoric era…I am talking serious Jurassic Park looking things. In the beginning all the proteins seem so different and some are very intimidating, but as you progress, you start to appreciate any cut of meat. Each week you grow more and more comfortable with handling and preparing even the strangest meats without making a face of disgust or fear. I think that is one of the most important skills you obtain in culinary school that you cannot really learn anywhere else. I have eaten venison and quail and rabbit many times before in my travels, but culinary school has given me confidence that I can prepare just about anything you throw my way.


One of the classes I will never ever forget was the Organ Meat day. Growing up in an Italian household I was used to eating Tripe which is cow stomach, but that was the extent of my organ meat consumption besides chicken liver pates and foie gras. When flipping through the textbook before class, I saw that tongue was on the menu and I suddenly got a little nauseous, but I knew I had to brave up.

The class began and the first recipe written on the board was Ris de Veau, which in the US we call sweetbreads. As an avid Food Network watcher, I have seen Sweetbreads prepared and enjoyed by many celebrity chefs and judges on food competition shows, but I never truly knew what they were and what they tasted like. After doing some research it seems as if no one really knows where the name sweetbreads came from, but I guess any name is better than fried pancreas, ay? There it was in front of me on my cutting board, it didn’t look like bread, nor did it smell sweet. In fact, it looked like a human brain and had very little odor. I came to find that sweetbreads are actually the pancreas or thymus gland of an animal, in this case a veal. They are somewhat of a delicacy because as the animal grows up their “sweetbreads” disappear.

To prepare the sweetbreads, we first peeled off the excess membrane covering the flesh that looked almost like little pieces of plastic wrap. We then sliced it on a bias into 1/2 inch thick slices making sure to trim off any visible blood particles. Next, we “paner a l’anglais,” which is a three step breading technique we had utilized several times before. We dipped the sweetbread pieces into flour, then seasoned beaten egg and breadcrumbs and then pan fried them until they were golden brown and crispy on the edges. We served the sweetbreads with silky, rich, goat cheese polenta and an equally as rich brown butter caper sauce. Now it was time for the taste test. My partner and I prepped ourselves as if we were about to take a shot of tequila. We looked at each other fiercely in the eyes, grabbed a piece of sweetbread with our bare hands and quickly popped them into our mouths. I first felt my teeth sink into the fantastic crunchy breading which was flavorful and perfectly seasoned. Then, my teeth bore the tender sweetbread inside the breading, and to my surprise it was undeniably delicious! My tongue instantly began to salivate from the creamy, rich texture of the organ, I was a happy girl! The flavor reminded me of my grandma’s famous breaded chicken cutlets, but had a much more tender, soft consistency. Sweetbreads are a great way to wean yourself into the organ meat family because of its mild flavor. I am pretty sure you could feed them to a child and they wouldn’t flinch one bit.

After the Sweetbreads we moved on to Calf’s Liver with onions and a beautiful demi-glace and then finally the dreaded tongue. The tongue looked, well, like a tongue…a human tongue. And of course being the very curious student that I am, I asked my chef if the human tongue was similar and his response was, “Do you think I know what a human tongue tastes like?” I set myself up for that one, that’s for sure. The order in which the lessons are taught and the order we make the dishes seems is very strategic. Going from chicken to live lobster to beef to venison and then to rabbit actually made the transition into organ meats much easier. The organ meats are obviously some of the most intimidating and “gross” for us Americans, but after breaking down a rabbit and a sweetbread, the tongue and kidneys felt less obscure and more appetizing.

We boiled the tongue in water and aromatics for several hours until it was tender and brownish gray in color. We then peeled off the outer membrane and the “tastebuds” off the cooked tongues and thinly sliced them like any normal cut of meat. We stacked the meat on top of a creamy fingerling potato salad and drizzled the plate with a delicate but acidic vinaigrette which cut through the richness of the tongue beautifully. When I put the first piece of tongue on my tongue (well that’s funny to say), I found that it tasted like a really tender, juicy piece of lamb shank or chop.

In conclusion, I now have a whole new outlook on organ meats, but let’s see how I feel in level 4 when I make head cheese…if you don’t know what head cheese is, well let’s save that for another day.

Learn more about Danielle’s class: Professional Culinary Arts

Mango Blueberry Chutney with pan seared Scallops

A recipe by Shikha Sharma of SHIKHA’S MYSTICAL KITCHEN
International Culinary Center
2013 Graduate, Professional Culinary Arts

“I reminisce the time we would go to our grandparent’s home for the summer holidays in India. My grandfather had a beautiful garden full of marigolds, jasmine, roses and a huge mango tree. He lovingly gave us fresh mangos everyday and told us stories and read poems that he wrote himself. I think about this nearly every time I get mangos so when I bought some this past weekend I made mango chutney with a twist of blueberries. I used a very traditional spice mix Panch Puran aka Five Spice Blend, it’s staple in most Indian pickles hence it lend a pickle like taste in the chutney. I want to eventually experiment more with this spice but for now this simple and easy chutney was a good start. I paired it up with scallops because of their delicate taste and this chutney did every bit of justice to enhance the flavor without being too dramatic.”

Mango Blueberry Chutney with pan seared Scallops
Serves: 2-3 Adults

For the Mango Blueberry Chutney

1 Small fully ripe Mango, diced in small pieces
¼ Cup Blueberries
2 Dry Red Chilies
1 T Paanch Puran Spice
1 T Oil
Salt as per taste

For the Scallops

9 Fresh Scallops

For the Chutney

1. Heat a small non-stick pan on medium to high heat, add oil and wait for a minute or until the oil is fairly hot. Add dry red chilies and panch puran spice, cook for few minutes.
2. Add the fruits and cook on low heat until they are tender and the mixture is thickened, 5-10minutes. Use a wooden spoon to stir often to prevent the chutney from sticking.
3. Taste and add salt as per taste.
4. Cool the chutney down before transferring into a jar.

For the Scallops

1. Heat a small non-stick or stainless steel pan on high heat, add oil and wait for it to heat up. Pan should be hot but not smoky.
2. Meanwhile, remove the muscle from the side of each scallop (sometimes they are already removed) and pat dry scallops with paper towel and season them with salt only.
3. Place the scallops in the pan without overcrowding and leaving some space between each one of them. You should hear a sizzling sound or the pan was not hot enough. Cook for 2 to 4 minutes on each side, you should have a nice brown even color on both sides and they should be opaque – a sign they are cooked!
4. Have your plate ready with the sauce and serve immediately they tend to loose their texture as they become cold and old.


1. Buy fresh scallops only and cook them the same day, in fact in couple of hours to get your moneys worth!
2. Drying them with a paper towel prior to cooking is crucial to achieving that beautiful brown color.
3. As for the Mango Blueberry chutney, keep it in an airtight container and it will last in the fridge for up to 4-5 days.

For more of Shikha’s recipes, visit SHIKHA’S MYSTICAL KITCHEN

Learn more: Professional Culinary Arts

Colorful Wedding Cake Finals

By Camille Sedayao

For the past three months, the students of the Cake Techniques & Design program have learned the basics of baking, creating delicate sugar flowers and the countless ways to use fondant and other mediums to decorate beautiful cakes. Months of hard work culminated in a final wedding cake project to be tasted and judged by professional cake designers.

Our class received the theme of Wedding Color Schemes and each student was assigned two colors to accentuate in his or her cake. With four days to complete the project, we needed to sketch our design and write an itinerary outlining daily tasks. We were excited to receive this theme as it allowed us to truly have creative reign over our design and use techniques we were most excited to showcase.

Each and every student worked tirelessly, and demonstrated incredible growth in his or her design and execution. I am proud to share our final cakes below and allow each colorful one to speak for itself:


Top Row (from left to right): Gray & Blue, Coral & Blue, Yellow & White, Brown & Coral
Bottom Row (from left to right): White & Lavender, Brown & Gold, Red & Pink, Silver & Red

Having just driven one of my ICC classmates to the airport, I write my final blog with bittersweet emotions. Attending the Cake Techniques & Design program was one of the best decisions I have ever made, both personally and professionally. This course has prepared me well for a budding career in cake decorating while introducing me to a wonderful, diverse group of people I am honored to call my friends. I would like to congratulate them all and thank them for the wonderful memories we now share. And many thanks to Chef Cynthia, Chef Lindsay and the International Culinary Center.

Learn more: Cake Techniques & Design