chef aaron sanchez

Chef Aarón Sánchez’s Quick New Orleans Shellfish Étouffée

Chef Aarón Sánchez, judge on Fox’s hit show MasterChef and ICC’s 2019 commencement keynote speaker, returned to the ICC community earlier this October to debut his brand new memoir, Where I Come From: Life Lessons from a Latino Chef (Abrams Press).

chef with student

The memoir, which was released on October 1, features stories from Chef Sánchez’s early years and his career in kitchens, along with recipes that have a personal connection to his journey. ICC students and alumni who attended the demonstration were able to get their hands on a signed copy of Chef Sánchez’s book first, before being released to the public. Throughout the demonstration, Chef Sánchez offered advice and words of wisdom to the packed crowd of future chefs and culinary professionals who look to him as a source of inspiration.

The chef/owner of Mexican restaurant Johnny Sánchez in New Orleans, and author of two cookbooks, learned how to cook at an early age from his mother, and famed restaurateur, Zarela Martinez. One of the world’s most distinguished Latin chefs, Chef Sánchez is passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen. To celebrate his heritage and New Orleans roots, Chef Sánchez demonstrated his Quick New Orleans Shellfish Étouffée—the very first dish he cooked for his mother at a dinner party after his culinary training.

chef with studentsAt the demonstration, current Professional Culinary Arts students Yan Torres and Alejandro Castellon assisted Chef Sánchez in making his Étouffée. Yan and Alejandro, who are from Puerto Rico and New Orleans respectively, are the 2018 recipients of The Aarón Sánchez Scholarship Fund’s full tuition scholarships to ICC. The Aarón Sánchez Scholarship Fund was launched to help the next generation of Latino chefs and leaders, and ICC is proud to partner with Chef Sánchez’s initiative to provide high quality culinary education for these future culinary professionals.

Below, get the recipe for Chef Sánchez’s Étouffée and check out the photos from the demonstration!
Pro-tip from Chef Sánchez: when creating your roux, make sure it turns a dark blond color for more flavor.

Quick New Orleans Shellfish Étouffée

Serves 4 to 6










  • ¼ cup (½ stick) unsalted butter
  • ¼ cup (30 g) all-purpose flour
  • ½ yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 2 teaspoons kosher salt
  • 4 cloves garlic, finely chopped
  • ¼ cup (60 g) tomato paste
  • 1 tablespoon fresh thyme leaves, minced
  • 1 teaspoon sweet paprika
  • ½ teaspoon celery seed
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground white pepper
  • 1 bay leaf
  • 2 cups (480 ml) seafood stock
  • 1½ to 2 pounds (680 to 900 g/21 to 25 medium to large) shelled and deveined shrimp, crawfish tails, lump crabmeat, or a combination
  • 2 cups (240 g) cooked white rice
  • 4 green onions, thinly sliced
  • Hot sauce for serving (Chef Sánchez uses Crystal, from Louisiana)


  1. In a Dutch oven or large cast-iron skillet, melt the butter over medium heat. When it stops bubbling, adjust the heat to medium-low and stir in the flour. Cook, stirring regularly, until it’s smoothed out a bit and is a dark blond color.
  2. Stir in the onion, bell pepper, celery, and salt. Adjust the heat to medium and sauté until the onion is translucent and the vegetables begin to soften, 5 to 8 minutes. Stir in the garlic, tomato paste, thyme, spices, and bay leaf and toast them for a minute or two.
  3. When the tomato paste no longer smells raw, pour in the stock and bring to a simmer. Cook for 5 to 10 minutes, until the stock has thickened slightly but is still actively, rapidly simmering, then fold in the seafood. Careful not to overcook—it’ll only need 3 to 5 minutes—and remove the Dutch oven from the heat when the meat is opaque but still tender.
  4. Ladle the étouffée over scoops of warm or room temperature white rice and top with fresh green onions and hot sauce.
food business fundamentals

Business Bites Resources: 3 Tips For Food Safety Success In Your Restaurant

Food safety may not be the first thought in your mind when opening your business, but it is essential to the success of it. Not only is it a requirement by law, but food safety can also be a great asset for any restaurant or food business operation. Whether in service, cooking, agriculture or manufacturing, the systems of food are all governed by science. Think of food safety practices as the management system for that science. Regardless of your role within the business, the entire team—from front of house to back of house and kitchen staff—has a responsibility to the success of a food safety management system.

trevor morones
Trevor Morones with ICC Chef Instructor Jeff Butler

To better understand the importance of food safety management, we spoke with Trevor Morones, ICC Professional Culinary Arts graduate and Founder + CEO of Control Point, a consulting company for food safety.  Below, check out his 3 tips for achieving food safety success from day one!

The Foundation of Food Safety Starts With The Team

For years, many restaurants and businesses have kept covert codes to warn about the presence of an inspector, frantically leaping into action upon their arrival. Wouldn’t it be better to develop a team with excellent standards from the start? To do this, it’s important to generate a culture of integrity and discipline, starting from the top. This will contribute greatly to the culture of the team.

By giving your team the proper tools, training and understanding of the science of food safety, you’ll leave your team feeling confident, supported and empowered to do what’s best. The best part—there are many tools available, such as books, forums, webinars or demonstrations, to provide food safety knowledge to your organization.

Preventative Maintenance Allows Your Team To Be Ahead of The Game

The overall goal of a preventative maintenance program for your business is to maintain your environment at an optimal level and minimize risks and equipment failure. Basically, by staying ahead of processes and procedures, you can mitigate problems before they happen. Most food safety issues happen by virtue of negligence that good planning and anticipating problems can easily cure.

Food safety does not have to be daunting—by engaging in preventative maintenance, your equipment, operation and team will all be protected. Remember, the cost of incompliance supersedes the cost of compliance, such as loss of customer trust, insurance and legal fees, PR damage, etc.

Food Safety Is Not One Size Fits All

Creating food safety practices is not the same for every restaurant or food business. Every program and implemented food safety practices should be specific to how an individual organization operates. Gone are the days of simply copying a method from another program or using someone else’s manual.

Food safety can indeed generate value for your restaurant or food business, whether it’s through customer loyalty or brand awareness. There are always opportunities to educate your team, prevent problems before they happen, and design a clear program that works for your business. And remember, when in doubt; always seek guidance from an expert like Control Point!


Control Point founder, Trevor J. Morones, is a graduate of the International Culinary Center and a classically culinary trained expert butcher. As a craft butcher, he understands first-hand the desire to focus on the craft and create the best product possible, creating throngs of satisfied customers and fulfilling on brand promises of quality, efficiency, and unique value.

As a Lead HACCP Instructor, GFSI auditor in training, and Serv Safe Instructor, Trevor brings his brilliant engineering mind and spirit to craft training and solutions to minimize the amount of time spent with red tape and regulations—eliminating costly mistakes and fines while creating cultures of operational excellence.

In working with high volume manufacturing facilities and highly acclaimed restaurants such as B&B Hospitality Group, Good Uncle, and The Cosmopolitan of Las Vegas, Trevor has perfected the balance between productivity and compliance. Control Point was created to guide Chefs, Restaurant Groups, and Food Manufacturers through their food safety concerns and processes with a high level of excellence.

Control Point is all about results. Trevor’s training and implementation practices have proven to increase company growth, domestically and internationally, by 66%. Trevor holds positions on many committees critical to the support of food industry safety and excellence.


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

Ready to get started on the business plan for your restaurant, food truck, food product or other dream culinary concept? Maybe you’re looking to scale a family business or grow an existing concept? Register for ICC’s Food Business Fundamentals course, and you’ll have a solid business plan & pitch ready in just 6 weeks! Click here to learn more.

A Weekend of Sweets With Salon du Chocolat

ICC brings all-day demos to Salon du Chocolat, one of the world's largest chocolate and cocoa shows, at the Pastry by the Pros Stage on November 16-17 at the Javits Center

One of the most sought after events in NYC this Fall is just around the corner—Salon du Chocolat! Since its founding in 1995, Salon du Chocolat has held over 200 different events in 16 different countries and over 30 cities, celebrating the world’s love for chocolate with over 1 million visitors each year. On November 16th and 17th, you can join chocolatiers, artisans, pastry chefs, vendors AND your favorite ICC Pastry-Chef Instructors for a weekend dedicated to everyone’s favorite sweet treat—chocolate! Join us at ICC’s Pastry By the Pros Stage as Salon du Chocolat brings the largest cocoa and chocolate show in the world to the Javits Center in New York City for the very first time.

Salon du Chocolat

calendarSaturday, November 16th, doors open at 10am
calendarSunday, November 17th, doors open at 11am
locationJavits Center | New York
Get $5 off your tickets with promo code “ICC”

As the Official Culinary Education Supporter, ICC is proud to be bringing our vast knowledge of pastry & baking techniques to Salon du Chocolate at our Pastry By the Pros Stage. Throughout the weekend, we’ll be hosting 9 different demonstrations featuring ICC Pastry Chef-Instructors on topics like crafting cookies and how to make the perfect Thanksgiving breads (check out all of our demos below!). In addition to our demonstrations, over 100 brands, leading tastemakers, pastry chefs and master chocolate makers will showcase their newest recipes and offerings, educating consumers and industry leaders alike on chocolate and pastry trends from different countries and cultures. All ages are welcome to enjoy, explore and celebrate the delicious world of pastry and chocolate.

Plus, don’t miss this special offer for the ICC community! Get $5 off your tickets with promo code “ICC” at For our military and first responder personnel, you can use promo code “SERVE” for up to 4 (four) free general admission tickets for Sunday, November 17 and code “SERVE50” for 50% off general admission tickets for Saturday, November 16. All Veterans, Active Duty, Guard and Reserve Military Personnel must present a valid form of military ID when picking up their ticket onsite at Registration. Police, EMS and Fire personnel must also present valid ID of occupation.

Don’t forget to stop by the ICC booth next to the Pastry By the Pros Stage to take the ICC Quiz, win prizes, receive special offers and more! You won’t want to miss this chocolate experience—join us at the Jacob K. Javits Convention Center. Tickets can be reserved at:

11:00am | Royal Icing & Flooding Techniques | Chef Toni Lynn Dickinson

royal icing
Learn new and exciting ways to decorate cookies using royal icing! We’ll cover all the basics of this all-purpose icing and even share tips to make a paper cornet. Applications of flooding and brushed embroidery on cookies will be demonstrated to make festive ornaments, snowflakes and people!

12:00pm | Holiday Pies | Chef Toni Lynn Dickinson

apple pie
Don’t show up to your next holiday party empty handed! Dive head first into the world of pies and learn to create pie dough from scratch. Then learn how to fill it with the classic apple and pumpkin pie fillings of your dreams.

1:00pm | Decorating Cakes With Piping | Chef Toni Lynn Dickinson

Making your own frosting may appear to be daunting, but it’s really quite simple. Learn the professionals’ secret weapon: the Swiss-meringue buttercream. Discover how to decorate all of your sweet treats, like cakes and cupcakes, using delicate piping techniques like rosettes and borders. You’ll be ready to create to your heart’s desire!

2:00pm | Demonstration With Barry Callebaut


Join our friends at Callebaut for a demonstration on working with everyone’s favorite sweet treat—chocolate!

3:00pm | Crafting Cookies | Chef Jansen Chan

Upgrade your cookie game from plain chocolate chip to a variety of picture-perfect treats. From the traditional French Diamond Cookies, or Diamant, to the classic spritz cookies and gingersnaps, you’ll be upping your baking game in no-time.

11:45am | Cakes From Start To Finish | Chef Jürgen David

Impress your family & friends with your very own homemade cake. Chef Jürgen will demonstrate cake construction, step by step—from mixing, and baking, to assembly and frosting. Learn the tips to getting a perfect crumb coat and the techniques to a smooth finish on all your cakes!

12:45pm | Thanksgiving Breads | Chef Jürgen David


Learn to make quick and simple breads for Thanksgiving day that will surely impress your dinner guests! Using seasonal flavors and ingredients, Chef Jürgen will demonstrate how to prepare Cranberry Scones, Pumpkin-Pecan Crumb Muffin, and Bacon & Jalapeño Cornbread.

1:45pm | Fall Fruit Flavors | Chef Jansen Chan


The fall harvest is the best time for fruit-focused desserts. From apples and cranberries to squash and pears, the opportunities are endless to create baked treats, jams and more.

2:45pm | Gluten-Free Baking | Chef Jansen Chan

gluten free baking
Gluten-free doesn’t mean sacrificing flavor—in fact, classic recipes can be re-imagined to achieve delicious and impressive results. All it requires is some ingredient substitution, and pastry techniques, to recreate your favorite pastries without using wheat flour. In this demo, learn to create delicious fruit scones, peanut butter cookies and chocolate cupcakes!

3:45pm | All Types of Cakes | Chef Jürgen David

In this demonstration you’ll learn how different cake mixing methods can produce distinct textures and crumb structures in cake. Chef Jürgen will share professional techniques to perfectly mix, whip, or fold these batters into classics: Angel Food Cake, Pound Cake, and Chiffon Cake.
ICC's Season of Savings

ICC’s Season of Savings Returns With Winter Scholarships

Up To $130,000 In Culinary & Pastry Scholarships For Winter Classes

Culinary student choppingThis holiday season, don’t miss out on giving yourself the gift of a lifetime: a culinary or pastry education!

We’re excited to announce the return of ICC’s Season of Savings to help you be on your way to a new culinary or pastry career before the New Year. This Winter, ICC will award up to $130,000 in scholarships to eligible students who demonstrate financial need beginning in our November and December Professional Culinary Arts and Pastry Arts programs through as many as 17 scholarships. Take advantage of this opportunity to begin achieving your culinary or pastry goals and graduate ready to work in just months!

pastry studentShare your educational and career goals with us in a video or 500-word essay, along with your scholarship application and Free Application for Federal Student Aid (FAFSA) to be considered for one of the following scholarship awards:

  • Two (2) $15,000 scholarships available
  • Five (5) $10,000 scholarships available
  • Ten (10) $5,000 scholarships available


Start your New Year’s resolution’s early! While scholarship applications for our November classes are now closed, there’s still time to apply to get into the kitchen with a scholarship from ICC this winter. Applications must be submitted before 5pm on November 25 for December class scholarships to be considered. Submit your application today! Click here to see scholarship eligibility requirements and application details.


Professional Culinary Arts
Click here for program details.
Evening- M,W,F – 9 Months
5:45 pm to 10:45 pm
12/04/2018 – 09/28/2020
Daytime – M-F – 6 Months
9:30 am to 3:00 pm
12/19/2019 – 06/16/2020
  • Must be an applicant of one of the above Professional Culinary Arts programs.
  • Must be a permanent resident or U.S. Citizen.
  • Demonstrate financial need—applicants must submit a Free Application for Federal Student Aid (FAFSA) no later than one week prior to the application due date.
  • Must complete the scholarship application and submit a video or 500-word essay describing your educational and career goals.
  • All required documentation must be submitted prior to starting a program in order to be considered.

Please note that financial need is a criterion for this scholarship. Applicants must complete a Free Application for Federal Student Aid (FAFSA) for academic year 2019/2020. FAFSA must be completed one week prior to the application deadline in order to be considered for the scholarship.


  • NOVEMBER 18 for the December class scholarships

*No student may receive a combination of institutional or external scholarships that exceeds their out-of-pocket tuition cost.

food business fundamentals

Business Bites Resources: 5 Entrepreneurship Myths Debunked

Many aspiring entrepreneurs may believe that there is a list of strengths, characteristics or traits out there that will make them successful in their endeavors. But the truth is, entrepreneurs by definition are mold-breakers. There are a lot of myths out there about entrepreneurship which can make taking the step to start your business very intimidating.

On the first day of our Food Business Fundamentals program, students begin by discussing the idea of entrepreneurship and many of the myths surrounding it are debunked. It’s the first step in becoming an entrepreneur—letting go of everything you believe about entrepreneurship. This opens the door for students to discuss their initial ideas, which in our most recent class have included concepts for new and existing restaurants, cafés, bakeries, food products, cocktail bars and more. Over the next six weeks, their ideas will evolve and change as they learn how to turn their concepts into reality. They’ll also gain the tools and confidence to leave these 5 myths of entrepreneurship behind!


Virtually all entrepreneurial skills can be learned.


Most successful businesses are evolutions of existing ideas.


A good entrepreneur plays to his or her strengths but also solicits the right help.


Deep and nimble planning help to reduce risk.


You work to make your own luck through constant learning, constant effort and constant networking.

Ready to get started on the business plan for your restaurant, food truck, food product or other dream culinary concept? Maybe you’re looking to scale a family business or grow an existing concept? Register for ICC’s Food Business Fundamentals course, and you’ll have a solid business plan & pitch ready in just 6 weeks! Click here to learn more.

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

goose feather

ICC In The News: Highlights from September 2019

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 September 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Jacque pepin
Artistry From Ship To Shore: Talking To Chef Jacques Pepin

ICC Dean of Special Programs, Jacques Pépin, is more than just a world renowned chef—he’s also an extremely talented artist! In this interview with Forbes, Pépin shares how he’s making his fun, whimsical artwork accessible to food + art lovers and fans alike, as well as where you can find his latest commissioned work. We’ll give you a hint, it’s in the middle of the ocean! Click here to read more.

In this video with Seven Fifty Daily, Intensive Sommelier Training graduate Jhonel Faelnar is put to the test in their Supertasters Challenge to blind taste a mystery white wine. Watch to see how the Advanced Sommelier and Wine Director of Atomix breaks it down!

aaron sanchez
In His Own Words: Chef Aarón Sánchez On Inspiring The Next Generation of LatinX Chefs

In anticipation of his debut memoir, Where I Come From: Life Lessons From a Latino Chef, Chef Aarón Sánchez sat down with Hola! to share what he hopes readers will glean from his new book. He also talks about what it means to give back to the industry and provide young Latinos and Latinas opportunities through the “Aarón Sánchez Scholarship Fund, which empowers aspiring chefs from the Latin community to follow their dreams and attend the best culinary school in the United States, The International Culinary Center.” Click here to read more!

How To Make The Best Kolaches From Our Favorite NYC Pastry Chef

Want to learn how to make the best kolaches ever? Cooking Columnist for the Los Angeles Times and ICC alumnus Ben Mims joined forces with fellow ICC graduate Zoë Kanan to collaborate on this easy to make apricot jam and poppy seed curd pastry. Did we mention they’re both ICC Outstanding Alumni Award winners? Get the recipe in the Los Angeles Times food section today!

Congratulations to ICC graduate Jeremy McKendry, co-owner of The Bakehouse, named Best Bakery in Connecticut Magazine’s 22nd Annual Best of Connecticut roundup! Read more about what makes The Bake House a destination in CT!

women changing the world
25 Women Changing the Future

Including among the likes of Alicia Garza, Awkwafina, and Yara Shahidi, ICC graduate Camilla Marcus has been named on Marie Claire’s list of 25 Women Changing the Future. Recognized by the magazine as ‘The Disrupter’, the restaurateur/founder of West-Bourne is serving up more than delicious vegetarian dishes—she’s created a forward-thinking model of how a restaurant could be run. From equal pay for all team members and their ‘Embrace Your Side Hustle Program’—a monthly stipend to accomplish goals beyond West-Bourne—to sustainable practices and a waste-efficient menu, click here to read more about the work she’s doing!

Husband + wife duo Kenneth (Professional Culinary Arts ’10) and Doris Wan are bringing their restaurant Meta Asian Kitchen to Denver, Colorado! Check out the creative and modern versions of classic Asian street food items they’ll be cooking up soon in Denver Eater.

tom bascon
The Philippine Tatler
Chef’s Table: Tom Bascon Talks About The Experiences That Shaped Him

Chef Tom Bascon, 2005 Professional Culinary Arts graduate, is the Executive Chef at M Dining in the Phillipines. Click here to read his interview with The Philippine Tatler to hear how the French techniques he learned at ICC continue to influence his kitchen today.

Adi Kadem, 2004 Professional Culinary Arts graduate, is cooking up tapas-style dishes at Assaf Winery’s Adika Cafe in Tel Aviv! Start out with the labneh sprinkled with za’atar, followed by homemade challah slathered in spicy tomato jam. Make sure to leave room for the brisket-topped baba ganoush! Read more about the Napa of Northern Israel in the Washington Post here.

Looking for a new barbeque spot in Minneapolis? Professional Culinary Arts graduate Jon Wipfli is the Chef/Owner of Animales, where he’s smoking beef ribs, pork shoulder and more all from his food truck. Check out his truck featured on Thrillist’s roundup of the 20 Best Food Trucks in the Twin Cities!

Westchester Magazine
This ‘Top Chef’ Celebrity Is Opening a Westchester Restaurant Next Week

ICC alumnus, Ben Pope is leading the kitchen as Executive Chef of Dale Talde’s new restaurant Goosefeather at the Tarrytown House Estate. Talde’s newest restaurant is an ode to the cuisine of Hong Kong, emphasizing dumplings, noodle dishes and Cantonese barbecue. Read more about this must-visit restaurant in Westchester Magazine.

ICC alumna, Erika Nakamura, Co-Owner of J&E SmallGoods is no stranger to butcher shop cases. Now, she’s bringing a new line of consumer-packaged goods to sausage lovers! See what Bloomberg says in this review of their Kielbasa which are made from sustainably raised beef and pork, without nitrates and are redolent in hickory smokiness. Click here to read more.

Chef John Matsubara, ICC graduate and former Executive Chef of Merriman’s Honolulu, opened his first restaurant—Feast in Mānoa—a fresh take on comfort food with island roots and a twist of the culinary big city! Check out one of his many standout dishes like the sake salmon chazuke or butter-poached crab in a roll. Read more about his new restaurant in Honolulu Magazine here. Plus, click here to see what he says about one of his mentors, ICC Dean Chef André Soltner, and how he inspired his favorite way to eat natto in this interview with Frolic Hawaii.

Miriam Gitelman, graduate of ICC’s Professional Pastry Arts program developed her chocolate business in her home over the last five years while working as the co-founder and COO of an e-commerce business. Last week, she opened Coco Jolie in Englewood, NJ, a kosher, vegan chocolatier with confections so exquisite you can’t help but admire them. Check out Gitelman’s artistic bon bons which resemble small jewels more than chocolate!

Baking with bugs—on purpose! In this month’s issue of Pastry Arts Magazine our Director of Pastry, Chef Jansen Chan, sat down to discuss all things insect flour. While the consumption of bugs is not a new concept, we’re seeing it more and more. Read more about it and learn how Chef Jansen cooked with bug flour here.

Before You Pour All That Maple Syrup On Your Pancakes, Here’s What You Should Know About It

Laura Sorkin, Professional Culinary Arts alumna and co-owner of Runamok Maple in Fairfax, VT, sat down with the Washington Post to discuss everything maple syrup. From different grades, to storing your liquid gold, check out her expert tips + delicious recipes like maple butter and frozen maple mousse!

ICC alumnus Walter Donadio is the Executive Chef of the new Jersey City restaurant, Lokal JC. In this interview with, Chef Walter shares that diners can expect a fresh locally sourced menu from the Garden State while enjoying jaw-dropping views of the Manhattan skyline. Read more about the newest addition to Jersey City’s revitalized dining scene here.

The New York Times editor Emily Weinstein provides a special shout out to ICC alumna Danielle Oron (Culinary ’06) and her recently published cookbook Food You Love But Different. In it, Danielle shares how to simplify your cooking in an exciting way, embracing recipes she loves, but adding a twist. Click here to read more.

Get a sneak-peek at Sarah Welch’s restaurant, Marrow, in Detroit. The ICC alumna takes SEEN inside the kitchen where they’re working to rekindle the butcher-customer relationship by building a sustainable, equitable business. Watch the video here.

Another 2005 Professional Culinary Arts graduate is in the news this month! Jonathan Beatty, the new executive chef of La Tavola in Atlanta, Georgia, is excited to bring his expertise to the 20 year old restaurant with a new take on the Italian menu. Read more about it in Food and Beverage Magazine here.


We’re gearing up for the ‘Bread Carpet’ this Fall! After their debut competition in 2018, the Tiptree World Bread Awards returns to New York City this October for the second annual competition—inviting professional bread bakers to stake their claim alongside some of the best breads in the world. ICC is proud to return as the Educational Partner for the Awards and we’re excited to share that Chef Jansen Chan (ICC Director of Pastry Operations) and ICC Graduates Melissa Weller (Highstreet on Hudson), Rhonda Crosson (Meyers USA) and Zoë Kanan (Simon & The Whale and Studio) will be bringing their expertise to the judging panel.

NY Bread Week 2019

In honor of their return to New York City, the organizers of the Tiptree World Bread Awards USA, in partnership with Edible Queens, are delighted to announce the first-ever New York Bread Week (Thursday October 24 – Wednesday October 30, 2019) to celebrate all things bread. With the Awards at the heart of it – Judging Day is on Tuesday October 29 and Awards Evening on Wednesday October 30 at Landmark on the Park, Central Park West – the week of events and activities is set to feature some of the best breads available in NYC. From bread and Tiptree jam-tastings at the world-famous Zabars to specials at bakeries & cookbook shops and bread baking classes at ICC, there will be no shortage of bread-related fun to enjoy!

Check out how you can join in the festivities at ICC below. Be sure to follow us @iccedu and #I♥NewYorkBreadWeek for bread baking tips from our dedicated Bread-Instructor, Chef Johnson Yu and his Art of International Bread Baking class!

bread week photo
Bread Appreciation Day at ICC: NY Bread Week Kick-Off!
October 24, 2019 | Thursday, 3:15-4:15pm

Open to ICC Students & Staff and by Invite Only

To kick-off New York Bread Week, we’re hosting a Bread Appreciation Day to thank our Art of International Bread Baking students and their instructor, Chef Johnson, for all that they do to provide delicious breads for the school each day! Throughout the day, we’ll be sharing a behind-the-scenes look at our dedicated bread kitchen, as well as baking, proofing and fermenting tips to achieve the perfect crust and crumb on our Instagram @iccedu. Then in the afternoon, we invite all ICC students, staff and guests to “break bread” together in the 2nd floor Amphitheater! Come and enjoy the freshly-baked loaves from the Bread class paired with a selection of jams provided by Tiptree and tea provided by Rishi Tea. Plus, you’ll be able to take a loaf, baguette or roll home with you!

ICC’s Artisanal Bread Baking Course
October 21-25, 2019 | Mon-Fri, 5pm-11pm
Price: $1,575
Register Here

Get ready to channel your inner bread baker during New York Bread Week 2019! This inspiring class—taught by the same instructors who teach our professional program—will train you in the proper mixing, kneading and professional bread baking techniques to make breads from around the world. In this 5-day course, you’ll gain the techniques to properly mix, ferment, fold, shape, score, finish and bake a variety of breads and viennoiseries including baguettes, brioche, challah, croissants, traditional loaf breads and more! Even if you have no prior experience making bread, you’ll discover the joy of baking and unleash its mysteries, while learning techniques for a spectrum of tastes and textures. Plus, students will receive a special gift from Tiptree, sponsor of the World Bread Awards USA. Click here to learn more.

business bites

Business Bites: Cultivating & Retaining Top Talent

The BUSINESS BITES SERIES, brought to you by the Food Business Fundamentals 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.


Harnessing HR Tools to Build Your Workforce

Thursday, November 7th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

Building and maintaining a healthy team is vital to the success of your business. Whether you run a kitchen, own a bakery or are looking to open a restaurant, it’s important to learn the key steps to managing and motivating your staff to success. It all starts with great leadership which encourages quality work and staff retention. But with labor laws continuing to change and minimum wage increasing, business owners are being forced to adapt their staffing models to account for these necessary protections for their employees.

So how can businesses, small & large, retain employees and build successful teams?

Join us for an informative discussion with experts in Human Resources & Restaurant Group operations on the importance of selection and hiring, training and retraining, and lastly, engagement and retention. Our panelists will share tools for retaining your staff, providing 401k & insurance incentives and more. We’ll talk about the impact of increased minimum wage on restaurant operations and new no-tip restaurant models. Plus, we’ll discuss how new technology, like apps for kitchen workers, could change the hiring landscape. You’ll also have ample time for networking and the opportunity to learn how ICC’s Food Business Fundamentals program can take you from concept to business plan & pitch in just 6-weeks!


Alek Marfisi
Alek Marfisi – Owner, Upwind Strategies & ICC Food Business Fundamentals 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.


Jackie McMann-Oliveri,
Jackie McMann-Oliveri, PHR
Director, Talent & Culture
Bold Food – Gato NYC – Shark Las Vegas – Bobby’s Burger Palace

Director of Talent and Culture at Bobby Flay Restaurants accustomed to hiring, training, supporting and retaining World Class Talent in the Wonderful World of Hospitality! 20 plus years in HR, a lifetime in Restaurants …Passions include leadership and talent management with a belief that as leaders we should always be selecting and hiring amazing people, giving them the support, tools and opportunities to succeed and partnering on accountability for all.

Most recently served as HR Director for The Meatball Shop and is a founding member of HR Professionals in Hospitality, a lecturer at The International Culinary Center Food Business Fundamentals program and lives and breathes an open-door policy. She does what she loves and loves what she does. Loves to garden and cook and spend time with family, friends and Chihuahuas named Latte & Mocha!

chef oron franco
Oron Franco
Director of Culinary Operations
Westville Resturant Group

Chef and entrepreneur, Oron Franco, combines his passion for food and business with over a decade of building and leading companies in hospitality, food service and FoodTech.

He graduated with honors from International Culinary Center and build his career in NYC working with renowned chefs like Michael Anthony and establishments Gramercy Tavern, JP Morgan Chase Fina Dining and several more.

He currently holds a roll as the Director of Culinary Operations at Westville and is the co-founder of Prime 6 – Premium Sustainable Charcoal.

He founded “Impact on a Plate” initiative, an organization with a mission to promote sustainability and positive change in the food and hospitality industry.

He lives in New York with his wife and two children.

stephanie nass

From Culinary School to Lifestyle Brand, How Chefanie Built Her Business

You may be wondering, “what can I do with my Professional Culinary or Pastry Arts education after I graduate?” From working in esteemed kitchens around the world in any number of global cuisines, to building their own businesses and brands, our alumni work in every facet of the food industry.

Take 2015 graduate of our Professional Culinary Arts program, Stephanie Nass. Chefanie, as she’s better known to her 70,000+ Instagram followers, is a culinary influencer, dessert innovator and creative caterer with a culinary lifestyle brand that’s growing!

Before graduating from ICC, Chefanie began hosting private dinner parties through Victory Club, a social dining club for young professionals to connect over the culinary and visual arts. If that wasn’t enough, in 2016, Stephanie launched Chefanie Sheets, an innovative dessert “accessory” that can elevate any store bought or homemade dessert. These eye-catching designs have been featured on The Today Show, Refinery 29 and even in O Magazine.

Today, she’s continued to further expand her brand with, a one-stop shop for tableware, accessories, recipes, and even advice for hosting the perfect parties. With her brand set to become the next Martha Stewart, we sat down with our grad to learn more about why she chose to go to culinary school, growing her business and so much more. Read below for the full interview!

Where were you born & raised? Was cooking and food something you were exposed to at a young age?

I grew up in Westchester, New York! At home, love came in the form of food, and as a child, bliss was hanging in the kitchen, watching my mother cook, tasting every single thing she made.

Why did you choose to go to culinary school?      

I wanted to go to culinary school for so many reasons! To learn formal techniques, to meet peers as passionate about the culinary arts, and for the professional credibility that comes with having a culinary degree.

When did you decide to start your brand? How did you initially start Victory Club and what did it morph into?
I began hosting art-inspired suppers in my first NY apartment in 2014. Those meals turned into Victory Club, which is now a roving dining club that brings young professionals together over the culinary and visual arts in arts spaces. Chefanie grew out of Victory Club, and is now a culinary lifestyle brand that encompasses products, services, and media.

What has it been like to work with major brands like Ann Taylor and Uniqlo? How have you secured those brand deals?
It has been a tremendous honor to work with all of my clients. By making interesting things and sharing them on social media, I have been able to form relationships with brands that have endured for several years.

You graduated from ICC’s Culinary Arts program, but you’re well known for your cakes and cookies. How did you decide to expand?
I earned my degree in Professional Culinary Arts and always cooked savory; however when I launched Chefanie Sheets — edible sheets in decorative patterns for cakes, cookies, and donuts — I began getting more orders for patterned treats than anything else. Chefanie offers seated dinners, passed hors d’oeuvres, and creative grazing tables, as well as customized treats.

chef nass with her products

How have you grown your audience over the years?
Day to day, I strive to create interesting work, capture that work in photographs and videos, and share them online. As much as possible, I engage with my audience and other influencers to create conversation.

Do you have a piece of advice for a student wanting to follow in your footsteps?
Work from your heart — and work hard!

What’s next for Chefanie? Any fun projects coming up that you can share?
We’ll be launching new products on October 30! Every single item was inspired by the festive season and conceived to spark cheer. (Subscribe to our newsletter to see everything the moment it launches!) Other than that, we’ll be blogging our best entertaining and cooking ideas, and hopefully those will become a book in 2020!


8 Ways to Increase Your Wine Knowledge at ICC This Fall

Whether you’re serious about pursuing a career as a Sommelier, looking to enhance your wine knowledge, or need a crash course in tasting basics, there are a number of opportunities this fall to pursue your wine studies at ICC. From one-day classes for new wine-lovers, to professional development courses for the established Sommelier and enrichment tastings for Intensive Sommelier Training students, check out all the ways you can learn, and taste, about wine & spirits this fall!

Please note, students & event attendees must be at least 21 years of age to participate in these classes or tastings.


Off the vine elevating hospitality through wine
Off the Vine: Elevating Hospitality Through Wine
Thursday, September 26 | 6:30pm-8:00pm

Join us for Off the Vine: Elevating Hospitality Through Wine on 9/26 with wine industry professionals Anna-Christina Cabrales (GM & Wine Director of Morrell Wine Bar) and Jerry Cox (Sommelier at Le Coucou) to discuss how sommeliers can maximize their value in restaurants. We’ll explore the role of sommeliers as ambassadors of hospitality—both on and off the restaurant floor—and how it’s evolving with the use of social media. In addition, we’ll discuss how sommeliers are driving taste trends both in service, and as wine list curators, and the outcomes of such change. Plus, they’ll share professional words of wisdom that every sommelier should know, such as the do’s and don’t(s) of service! Come with your questions—there will be an open Q&A with the panelists following the discussion, and the opportunity to network with other professionals.

Looking to break into the industry? You’ll have the opportunity to learn more about how ICC’s Intensive Sommelier Training program can help you pursue your wine career.

Wine pouring
One-day Wine Uncorked Class
Saturday, October 12 | 12:00pm-3:00pm

Enjoy a Saturday afternoon opening up the world of wine in a lively and rewarding fashion. In this one-day class, we’ll outline wine-making traditions of the Old World and compare this sensibility with the extroverted can-do attitude of New World oenology. You’ll learn to taste and describe wine just like the professionals, and discover what you prefer as your go-to vino! Plus, you’ll have the opportunity to taste wines under the guidance of a Certified Sommelier. It’s the perfect way for beginners and wine lovers to build confidence in tasting wine!

sommelier student
Intensive Sommelier Training Program
October 3 – December 13 | Mon-Fri, 10:00am-2:00pm
October 29 – March 9 | Mon-Wed, 6:00pm-10:00pm

In as little as 10-weeks, our Intensive Sommelier Training program provides aspiring professionals with the in-depth expertise required to succeed in the wine industry through a combination of lectures, tastings food pairings and service techniques. Students learn how to taste and evaluate 300+ wines—valued at more than $10,000—from around the world and, upon completion of the course, have the option to take, on-site, the Court of Master Sommeliers’ Introductory and Certified Sommelier Examinations. With lessons in viticulture and oenology to tasting and service instruction taught exclusively by Master Sommeliers on staff, you’ll become skilled in advanced sensory evaluation and service techniques.

sherry barrel
Certified Sherry Wine Specialist Seminar
Thursday, November 14 | 3:30-6:00pm

Lustau, maker of top quality Sherries, presents a brand new wine certification available to all wine students and industry professionals: the Certified Sherry Wine Specialist. Offered by Lucas Payà, Certified Sherry Educator and Lustau’s Brand Educator, this brief course offers Intermediate Level study material that has been reviewed and approved by the Regulatory Council of Jerez. This 2.5-hour class includes instruction on the history, geography, climate, viticulture, wine-making, and wine styles in addition to pairings and service techniques. In addition, students will be guided through a tasting of 6 wines including all the basic styles (Fino, Amontillado, Oloroso, and Dulce). At the end, students will take a short test, graded after the course to award the Certified Sherry Wine Specialist recognition to those with a passing score.


*Limited space available. Must be a current student of alumni of the school. Please RSVP to*

Médoc Wine Tasting with Dewey Markham
October 7 | 3:00pm-5:00pm

Please join us for a seminar on Médoc wines with Dewey Markham on Monday, October 7th from 3-5 pm at the International Culinary Center, 28 Crosby Street—5th floor (505 classroom). Mr. Markham is a leading Bordeaux expert, acclaimed author, and industry veteran, and will guide attendees through a tasting of 5 wines.

Diplomático Rum Tasting and Food Pairing
October 10 | 3:30pm-5:00pm

Join us on October 10th for a tasting and food pairing with Diplomático Rum, one of the finest rums in the world. Diplomático has been producing rum in Venezuela since 1959 and is now distributed in over 80 countries. Bringing their knowledge of distillation to ICC, they’ll share the history, process, production, craft and ingredients that go into producing their premium spirits. We’ll be guided through a tasting of three different Diplomático rums: Reserva Exclusiva, Single Vintage 2004, and Ambassador, as well as a discussion of how to pair rum with food.

white wine in glasses
Vinho Verde: Monção and Melgaço
Wednesday, November 6 | 3:30pm-5:00pm

Join us for a lecture and tasting on Vinho Verde wines with Bruno Almeida, passionate Sommelier and Portuguese native. Vinho Verde is the biggest DOC of Portugal, up in the cool, rainy, verdant northwest.  Vibrant freshness, lightness, and aromatic & flavorful expressions are the characteristics that define and differentiate Vinho Verde. The seminar will focus on the Monção & Melgaço sub-region, birthplace of the Alvarinho varietal and will give you insight into the natural conditions of the region, the viticulture and winemaking, the main varieties and wine profiles from Monção & Melgaço that are well worth discovering.

White Wine in glasses
Alto Adige Wines with May Matta-Aliah
Thursday, November 11 | 3:30pm-5:00pm

Join us for a lecture and tasting on Alto Adige wines with the brilliant May Matta-Aliah.  May holds a WSET Diploma in Wines & Spirits and is a Certified Wine Educator with a focus on France, Italy, and Spain.  While she has a dizzying list of diplomas and certifications under her belt, May’s passion is what makes her lectures amazing.  She is an ambassador for the Trentino Alto Adige region of Northern Italy, and her enthusiasm here is readily apparent!