bouillabaisse

Pairing Rosé the French Way

To celebrate Bastille Day and our founding as the French Culinary Institute™, ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert, showcased some of the best food and wine from France!

In this demo, we traveled through France, right in the heart of NYC, to taste regional dishes from around the country. Chef Hervé created 5 different dishes to pair with delicious, refreshing rosé wines. We tasted pairings such as an Artichoke and Fennel Barigoule salad paired with a 2017 Château de Bellet Baron G. Rosé and Pâté de Pézenas paired with Domaine de Fontsainte 2018 Gris de Gris.

The dish that Chef Hervé was most excited about was his Bouillabaisse Marsaillaise paired with a 2018 Château Pibarnon Bandol Rosé! This complex, fruity and floral rosé paired perfectly with the fresh, tomato and fish broth of the Bouillabaisse.

To get the wine that we tasted, click here. To get the recipe for Chef Hervé’s Bouillabaisse, read below!

Bouillabaisse With Rouille Sauce and Garlic Croutons

Ask your fishmonger for the bones of the fish you are purchasing for this recipe—you will need them to make the fish soup.

Marinating the Fish

Ingredients

1 Bronzino filet, large (approximately 4 oz. per person)

1 Red snapper filet, large (approximately 4 oz. per person)

1 Daurade filet, large (approximately 4 oz. per person)

1 lb. Shrimp, #16/20, raw and clean, deveined (fresh or frozen)

1/2 lb. Mussels, medium size

20 Clams, large

4 Langoustines (fresh or frozen)

To taste Salt

To taste Black pepper

1/2 cup Olive oil

1 tbsp Garlic, chopped

1 tbsp Fennel powder

1 Thyme sprig

1 tsp Chopped, dried anise seed

Method

  • Cut all the fish filet in two or three pieces, depending on the size. (You want 4 oz. pieces.)
  • Arrange filet pieces in large baking dish with all the uncooked seafood. Add salt, pepper, olive oil, garlic and all spices.
  • Cover the dish and let marinate for 2 to 3 hours in the refrigerator.

 

Rouille Sauce

Ingredients

1 Yukon gold potato, small (2 oz.)

3 Egg yolks, large

1 tbsp Saffron

1 tbsp Dijon mustard

To taste Cayenne pepper

1 tbsp Garlic, chopped

5 oz. Olive oil

Method

  • Boil the potato until tender. (When you are able to put a knife through the potato without force, it is cooked.) Let cool, then peel.
  • In a mixing bowl, crush the potato.
  • Add the egg yolks, saffron, Dijon mustard, cayenne pepper and garlic. Mix well.
  • Slowly drizzle in the olive oil, mixing constantly. Stop when the mixture has a mayonnaise-like consistency.

 

Bouillabaisse

Ingredients

4 lbs. White fish bones, leftover trimmings and heads from red snapper, bronzino, daurade

1/2 lb. Leeks

1 Fennel bulb, small

8 oz. Olive oil

1/2 Red onion, large, chopped

1 Celery stalk, small, chopped

2 oz. Garlic cloves, whole

1 tbsp Whole black peppercorns

1/2 oz. Spanish saffron

1 tbsp Fennel seed

1 tbsp Anise seed

1/2 bunch Italian flat-leaf parsley

1 tbsp Rock salt

1 tsp White pepper

1/2 oz. Bay leaves

1/2 tbsp Juniper berries

3 oz. Pernod

3 oz. Tomato paste

1/4 bottle Dry white wine

2 cups Fish stock

Method

  • Wash, clean and pat dry the fish bones; wash and clean the head also, making sure all the guts and gills are removed.
  • Clean the leek well. First trim root end and remove dark green part. Then cut leeks in half lengthwise and chop them into 1/2-inch pieces. Soak leeks in cold water to remove sand and dirt. Drain, rinse and dry.
  • Wash and pare the fennel bulb and chop into 1/2-inch pieces.
  • In a large sauce pan set on medium heat, sauté the bones in 4 oz. of very hot olive oil. Do not stir.
  • Roast the bones, uncovered, on the stove top for approximately 4 to 6 minutes, until well colored.
  • Add the garnishes and spices.
  • Add Pernod and scrape the bottom of the pan with a spoon to deglaze.
  • Add the tomato paste and continue to cook for 2 to 3 minutes until well mixed.
  • Add the white wine and reduce to half.
  • Add fish stock; if it does not cover the bones, add water. Mix well to unstick the juices from the bottom of the pan. Simmer for 1 hour uncovered until the bones start to break apart.
  • Remove from the heat and put all the ingredients through a food mill or ricer (the same you use to make mashed potatoes). Some pieces of fish bone cannot be processed, so discard before you start. Do not blend with mixer as you do not want to lose the color.
  • Return the resulting soup to the pan and bring to a boil.
  • Reduce, if needed, and adjust the seasoning. The thickness of the soup is determined by your inability to see the spoon when you coat its back. Reserve.

 

Finishing the Dish and Plating

Ingredients

12 Small Yukon potatoes

1 pinch Saffron

1 pinch Rock salt

4 Baby fennel bulbs, small

1 Garlic clove

1 Baguette

1.5 oz. Olive oil

4 Fresh thyme or rosemary sprigs

Method

  • Peel the potatoes and slice them the width of a finger.
  • Cook the potatoes with the saffron in salted water in a medium-size saucepan with lid.
  • Remove when cooked through. (When you are able to put a knife through the potatoes without force, they are cooked.)
  • Clean the fennel bulbs and boil them in a separate saucepan with salted water until tender.
  • Preheat oven to 400°F.
  • Peel the garlic.
  • Slice the baguette. Set slices flat on a pan and drizzle with the olive oil to make crostini (4/5 slices per person).
  • Lower oven temperature to 350°F
  • When the toasted baguette has cooled down, rub with the garlic.
  • Pour half of the Bouillabaisse into the dish where all fish is marinating.
  • Cook this all together in the oven for at least 8 to 10 minutes. Cooking time will depend on the size of the fish; the flesh should separate when prodded with the tip of a knife.
  • To serve, place the baby fennel and boiled saffron potatoes on top of the soup.
  • Place the Rouille Sauce (at room temperature) in a sauce boat and the baguette crostini (also at room temperature) on the side. The Bouillabaisse can be served in the same baking dish (family style) or in individual pre-heated soup or pasta bowls.
  • Top with the thyme or rosemary (as you prefer) and serve.
cookies

How Do You Win Cookie Games? See All The Winning Recipes!

The Cookie Games 2019 are just around the corner! Seven years ago, The Cookie Games were founded to challenge current ICC students to create an original cookie recipe inspired by a country of their choice. Each year, Professional Pastry Arts and Culinary Arts students go head-to-head to see who really has the best cookie chops. It’s all going down once again at ICC this August!

Whether you’re a student looking for inspiration, painstakingly searching for a recipe to bring to your next party, or just a good old-fashioned cookie lover, click through all of the previous year’s winning cookie recipes below. From 2018’s Umami Cookie from Japan, to the very first winner, the Dulcetto Bar of Russia, you’ll want to get baking ASAP!

INGREDIENTS

For Decoration:

  • 1 Tbs. white sesame seeds, toasted
  • 2 Tbs. sesame seaweed Furikake
  • ¼ tsp. Shichimi Togarashi powder
  • 200 grams white chocolate
  • White chocolate, additional, as needed
  • 1/4 tsp. Shichimi Togarashi powder

For Cookie Dough:

  • 3 cups + 2 Tbs. all-purpose flour
  • 3/4 cup + 2 Tbs. powdered sugar
  • 12 oz. butter, unsalted and at room temperature
  • 1 egg yolk
  • 1/4 tsp. fine sea salt

For Umami Cookie Layer:

  • 2/3 cookie dough (SEE ABOVE)
  • 1/4 cup crystallized ginger, finely chopped
  • Zest of 1 orange
  • 1/4 tsp. Shichimi Togarashi powder
  • 4 tsp. crystallized shoyu powder (by Naogen)

For Nori Cookie Layer:

  • 5 sheets of roasted nori
  • 1/3 cookie dough (SEE ABOVE)

 


PROCEDURES

For Decoration:White Chocolate Sprinkled with Furikake and Togarashi powder

  1. Temper 200 grams white chocolate. Spread thinly on parchment paper to approximately 9” x 13″.
  2. Sprinkle with toasted sesame seeds, sesame seaweed Furikake, and 1/4 tsp Shichimi Togarashi powder.
  3. Trim into 48 1- ½” diameter circles and reserve for later use.

For Cookie Dough:

  1. In stand mixer with paddle attachment, cream butter and powdered sugar until light and fluffy, about 3-4 minutes.
  2. Add egg yolk and continue to mix for 1 minute.
  3. Add flour and salt all at once and mix on the lowest speed just until the dough comes together.
  4. Divide dough in 1/3 and 2/3 portions. Reserve at room temperature.

For Umami Cookie Layer:

  1. Mix 2/3 cookie dough with all ingredients, being careful not to over mix as the Shoyu powder will dissolve.
  2. Roll out to 1/4″ thick.
  3. Transfer to a parchment-lined sheet tray and chill in the freezer for about 10 minutes.
  4. Trim into 48 1- ½” diameter circles and reserve chilled for later use.

For Nori Cookie Layer:

  1. Lightly toast nori sheets over a low flame. Cool and process in a spice grinder until fine.
  2. Mix 1/3  cookie with nori powder by hand until well incorporated.
  3. Roll out to 1/8″ thick.
  4. Transfer to a parchment-lined sheet tray and chill in the freezer for about 10 minutes.
  5. Trim into 48 1- ½” diameter circles and reserve chilled for later use.

For Assembly:

  1. Preheat convection oven to 325°F (convection) oven to 300°F.
  2. Place nori cookie layers on a parchment-lined baking sheet ½” apart from one another.
  3. Top with umami cookie layer and lightly press.
  4. Sprinkle with 1/4 tsp Shchimi Togarashi Powder.
  5. Bake 15 minutes or until lightly golden on the edges.
  6. Cool on baking rack.
  7. Melt additional white chocolate. Allow to cool slightly.
  8. Invert the cookies so the nori cookie is facing up.
  9. Top each cookie with pre-made white chocolate discs, adhered with a small amount of melted white chocolate.

Required Equipment: Stand mixer with a paddle attachment, rolling pin, sheet trays, spice grinder, cooling rack, 1- ½” round cutter

Assembling the Umami Cookie

INGREDIENTS

  • 2 cups butter, unsalted, divided
  • 1-2 star anise
  • ¼ cup plus 2 tbsp. chai spices
  • -2 parts EACH ground cardamom and ground ginger
  • -1 part EACH ground fennel seed, ground coriander and ground cinnamon
  • 2 teaspoons Chinese five spice
  • 4 ½ cups flour, all-purpose
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 2 cup light brown sugar, packed
  • 1 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 2 tsp. molasses
  • 1 tbsp. vanilla extract
  • ¾ cup pecans, ground and toasted

For Garnish:

  • 1 red beet, peeled and cubed
  • Coconut chips, unsweetened
  • 2 cups white chocolate, chopped
  • Ground cardamom, as needed
  • Ground cinnamon, as needed

    PROCEDURES

  1. Prepare the browned butter by melting 1 cup of butter in a saucepan placed over medium heat with 1-2 star anise to infuse. Stir until nutty and light brown. Remove immediately from the heat and add the chai spices and Chinese five spice. Set aside to cool. While still liquid, strain the butter through a fine-mesh strainer, discarding the spices.
  2. In a bowl, stir together the flour, baking soda, and salt. Set aside.
  3. In a stand mixer with a paddle attachment, cream the cooled browned butter, butter, and sugars until light and fluffy. Add one egg or egg yolk at a time, scraping the sides occasionally. Add vanilla and molasses and mix. Add all dry ingredients and pecans and mix until just incorporated. Flatten the dough into a disk, cover with plastic wrap and allow to rest in the refrigerator.
  4. On a lightly floured surface, roll dough out and cut into diamond shapes. Place onto baking trays, lined with parchment paper. Return the portions to the refrigerator until chilled.
  5. Preheat the oven to 350°F.
  6. Bake the cookies for 10-12 minutes, or until lightly browned. Allow cooling before decorating.

For Garnish:

  1. Preheat the oven to 350°F.
  2. In a blender, process beet pieces with a small amount of water. Transfer the puree to a cheesecloth lined bowl, and squeeze the juice out. Discard the beet products.
  3. Mix coconut chips with some of the beet juice to dye them red and spread on a parchment-lined baking sheet. Bake for about 5 minutes. Allow cooling before decorating.
  4. Melt 3/4 white chocolate in a metal or glass bowl over a pot of simmering water, stirring constantly. When completely melted, remove the bowl from the heat and add remaining white chocolate, stirring to cool the chocolate. When completely melted, add cardamom and cinnamon, as desired. Drizzle the tempered white chocolate over the cooled cookies.
  5. Before the chocolate sets, finish with a piece of cooled, coconut chip in the center of each cookie.

INGREDIENTS

For The Dough:

  • 2 ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup coconut, shredded, unsweetened, toasted and cooled (plus additional for garnish)
  • 8 oz. butter, room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • Filling, recipe below
  • Sea salt, coarse (for garnish)

Ingredients For The Filling:

  • 2 tablespoons of butter
  • 2 ½ cups mango, diced
  • ¼ cup brown sugar
  • ¼ cup light rum
  • 2 teaspoon lemon juice
  • ½ lemon, zested
  • Pinch salt

cookie_games_winners

PROCEDURES

For The Dough:

1. Preheat the oven to 350°F.
2. In a bowl, combine the flour, salt and toasted coconut.
3. In a tabletop mixer with a paddle attachment, cream the butter and sugar, until light and fluffy.
4. Add the vanilla to the beaten butter and sugar, scraping the bowl well. Add the dry ingredients in one addition and combine until just mixed.
5. Portion the dough into 36 rounds and roll each piece in the additional toasted coconut.
6. Press the dough flat, while creating an indention for the filling and place on a cookie sheet.
7. Apply one teaspoon of the filling to the center of the cookie, top with a pinch of sea salt and bake for 10-12 minutes or until slightly golden brown.
8. Allow the cookies to cool before transferring. Store well-wrapped cookies for 3-4 days.

For The Filling:

1. In a sauté pan over medium heat, melt the butter.
2. Add the remaining ingredients and stir to combine.
3. Increase the heat slightly, stirring constantly until the mixture is reduced to a thick consistency.
4. Transfer immediately to another bowl to cool.
5. Filling can be made in advanced and stored in the refrigerator until needed.

Yield: 50 -2 inch cookies

INGREDIENTS:

  • 7 oz./200 g. bittersweet chocolate, chopped
  • 5.3 oz/150 g. butter, at room temperature
  • 2 cups granulated sugar
  • 2 whole eggs
  • 5 oz./140 g. molasses
  • 20 g white vinegar
  • 3 c. + 1 tablespoon bread flour
  • ¾ c. cocoa powder
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cardamom
  • Additional raw/ turbinado sugar, for dredging
  • 7 oz/200 g. bittersweet chocolate, chopped
  • 7 oz/200 g. heavy cream

Chocolate Cardamom Cookie Recipe

PROCEDURES:

  1. Melt the chocolate in a bowl placed over a pot of simmering water. When fully melted, remove from the heat and set aside to cool slightly.
  2. In a stand mixer with a paddle attachment, cream the butter and sugar, scraping down the sides of the bowl as necessary.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Slowly, pour in the molasses, vinegar and melted chocolate.
  5. Sift together the flour, cocoa, baking soda, salt and spices in a separate bowl. Add the dry ingredients to the butter minute and mix until combined.
  6. Wrap the dough in plastic and chill until firm.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Scoop the chilled dough into roughly 50-2 teaspoon portions. Roll dough into rounds.
  9. Dredge each piece of dough in raw/turbinado sugar and place onto a parchment-lined cookie sheet about 2-inches apart. Press down on each cookie to slightly flatten them (using the bottom of a glass) and create a small, round indent in the center of each cookie with a finger.
  10. Bake cookies in the preheated oven until sugar crust cracks on surface and cookies are firm in the middle, about 8-10 minutes.
  11. Remove cookies from oven and let cool on the sheet pan.
  12. For the ganache: in a small saucepan, bring the cream to a heavy boil. Place the chocolate in a bowl and pour the cream over the chocolate. Let sit for 5 minutes and then gently whisk until combined. Let sit at room temperature until needed.
  13. Once the cookies are cooled, place room temperature ganache in a piping bag fitted with a #2 plain tip and pipe small button of ganache in the center of each cookie.

Bloomingdales cooking demo by International Culinary Center

Yield: 4 dozen filled cookies

INGREDIENTS

For The Filling:

1 cup 200 g dark brown sugar

1 ½ T. 15 g glucose

1/3 cup 75 mL heavy cream

1/3 cup 75 mL milk

1 tsp vanilla extract

150 g desiccated coconut, toasted and cooled

Pinch of salt

 

For The Dough:

10 oz 280 g unsalted butter, room temperature

1 ½ cup 300 g granulated sugar

2 eggs

2 t pandan paste

4 cup 450 g cake flour

1.25 t salt

1.5 T baking powder

¼ cup + 2 T 75 g granulated sugar

1 T. 15 g milk powder

1 T 15 g cornstarch

1 vanilla bean, split and scraped

3.5 oz. 100 g dark chocolate, melted, for finishing

PROCEDURES:

For The Filling:

  1. Combine the dark brown sugar, glucose, and just enough water to cover the sugar in a saucepan.
  2. Bring to a boil for a few minutes and then add the heavy cream, milk, and vanilla extract. Cook until thickened and remove from heat.
  3. Mix in the coconut and salt and set aside to cool.

 

For The Dough:

  1. Preheat the oven to 350°.
  2. Mix the 75 grams of granulated sugar with the vanilla bean to evenly disperse its flavor. Sift the flour, salt, baking powder, milk powder, cornstarch and vanilla sugar. Set aside. In a mixer bowl, cream the butter and remaining sugar with the paddle attachment. Add the eggs one at a time, incorporating thoroughly before adding the next forming a homogenous mixture. Add the pandan paste. Stir in the flour mixture until just combined, being sure not to over mix.
  3. Portion the dough into rounds about 1-inch in diameter and flatten into discs. Place cooled filling in the center of a disc and cover with another. Press the edges together so that the filling does not seep out while baking. Continue for remaining dough and filling. Transfer the cookies to a parchment lined sheet tray. Bake for 9 to 12 minutes or until golden brown on the bottom.
  4. Once cooled, temper the dark chocolate and drizzle on each cookie.

Yields: 39 – 1” x 3” bars

INGREDIENTS:

For The Cookie Dough:

2 sticks unsalted butter, room temperature

½ cup granulated sugar

1 egg

3 1/2 oz sour cream

1 teaspoon baking soda

1 teaspoon lemon juice or white vinegar

2 cups all-purpose flour

 

For The Cream:

1 can (400g) sweetened condensed milk (or dulce de leche)

1 stick unsalted butter

 

Topping:

1 tablespoon Maldon sea salt

 

PROCEDURES:

For the Cookie Dough:

  1. In a mixer with a paddle attachment, cream the butter and sugar.
  2. In a separate bowl, whisk together the egg and sour cream.
  3. Activate the baking soda with vinegar and add it to the mixture. Transfer mixture to the creamed butter and mix thoroughly.
  4. Add flour all at once and mix until dough comes together.
  5. Separate the dough into two parts, wrapping each individually in plastic wrap, and freeze for one hour, at least.
  6. Preheat oven to 400F.
  7. Working with one piece at a time, grate the dough with the large side of a cheese grater. While it’s still frozen, spread the dough evenly over a parchment lined cookie sheet.
  8. Bake the grated dough evenly until golden brown, about 8-10 minutes. Watch it carefully to prevent burning.
  9. Repeat the process with the rest of the dough.

 

For the Dulce de Leche Butter:

  1. Place a can of sweetened condensed milk, without the label, in a large pot and cover fully with water.
  2. When it comes to a boil, place a lid on top, reduce the heat, and cook for 3 hours at a boil, adding water to keep the can submerged, if needed.
  3. Immediately, transfer the can to a bowl of ice water to stop the cooking process.
  4. When it is room temperature, combine the dulce de leche and butter and mix together. Note: the cans of dulce de leche can be done in advance.

 

To Finish:

  1. In a large bowl, mix the dulce de leche butter with the cooled cookie.
  2. Transfer the mixture to a 13” x 9” pan, lined with parchment paper and spread evenly.
  3. Sprinkle lightly with Maldon salt. Freeze overnight.
  4. Remove from the freezer and let it stand 15-20 minutes.
  5. Cut into 1” x 3” rectangles and serve at room temperature.

Looking for more Cookie Games inspiration? Check out our announcement article here and Jansen Chan, our Director of Pastry’s, 5 Steps To Creating A Winning Cookie Recipe From Cookie Games Creator.

umami cookie

5 Steps To A Winning Cookie Recipe From Cookie Games Creator

The Cookie Games are coming! In a little over a month, Professional Pastry AND Culinary Arts students will bake their hearts out to become the 7th annual Cookie Games winner. In addition to taking home some sweet prizes, the winner will receive bragging rights for their respective department, which some may say is better than the Kenwood mixer they’ll take home!

But, what goes into a winning cookie recipe? Each year, our Director of Pastry Operations, and creator of the Cookie Games competition, Chef Jansen Chan gets asked this burning questions from hopeful contestants. So, we sat down with Chef Jansen to pick his brain on creating a stellar recipe sure to win!

Check out his 5 tips below, and learn more about the 2019 Cookie Games here.

1. Texture is Key

Decide on the type of cookie texture(s) that you want to achieve. Will it be chewy, like a classic chocolate chip, or more of a shortbread or bar cookie? Find a plain recipe that matches those styles, and use it to your advantage to build your unique recipe and flavors.

2. Concept Development

Decide on the concept. Are you inspired by a country? Will it incorporate techniques, ingredients and/or flavors from that culture? These are all questions that you should be asking yourself when developing your concept.

3. Flavors, Obviously!

At the end of the day, your cookies has to taste good! Our cookie games contestants will be pulling inspiration from a country of origin, and each has their own unique cuisine to pull from. Ask yourself, will the cookies be a blend of flavors or stand behind one signature taste?

4. Consider Add-ins

Could your cookie become more interesting with the inclusion of different textures or ingredients? But beware—this could make or break your cookie!

5. Make It Look Good

Desserts often rely on their appearance (it’s true, we eat with our eyes!), so consider the final presentation of the cookie: the size, the way it’s eaten and its overall appearance.

Looking for more Cookie Games inspiration to get you in the kitchen? Check out this article featuring past winning recipes here.

cookie games

Who Will Reign Supreme? Cookie Games 2019 is Coming!

The seventh annual school-wide Cookie Games Competition returns to the International Culinary Center on Thursday, August 15th at 4:00pm. Follow us for coverage of this year’s games!
Thursday, August 15th | 3:45-5:30pm
International Culinary Center
28 Crosby St, 5th Floor
cookie games

For the past seven years, the Cookie Games competition has challenged current ICC students to create an original cookie recipe inspired by a country of their choice. Each year, Professional Pastry Arts and Culinary Arts students go head to head to see who really has the best baking chops!

Over the years, students have delivered a wide assortment of international concepts such as Duck Fat Cookies (France), Rosy Taro Cookie (China) and Mole Cookie (Mexico). Winning entries have included: Dulcetto Bar (Russia) by Bojena Linton (2013), Coconut Daun Pandan (Malaysia) by Vianna Sinnan (2014) and Chocolate Cardamom Button (India) by Savita Bhat (2015), and most recently, the Umami Cookie (Japan) by Rebecca Ng (2018).

Based on submissions, an in-house committee will select 10 finalists to produce their cookie for a high-profile judging panel. The judges will award first, second and third place winners. In addition, all audience and press attendees at the ceremony will have a chance to try each of the eligible cookies and vote for a Fan Favorite. This year’s esteemed panel of judge’s will feature Bao Ong (Food & Drink Editor, Time Out New York), the team from Gramercy Tavern—Michael Anthony (Executive Chef) and Miro Uskokovic (Pastry Chef), Emma Bengtsson (Executive Chef, Aquavit) and Mike Chau of @foodbabyny.

Previous year’s judges have included: Kate Heddings (Senior Editor of Food & Wine), Anna Bolz (Pastry Chef of Per Se), Jacques Torres (Chef/Owner of Jacques Torres Chocolate), Christina Tosi (Chef/Owner of Milk Bar), Emily Luchetti (Chief Pastry Officer of Big Night Restaurant Group), Angie Mar (Chef/Owner at Beatrice Inn), Dorie Greenspan (Cookbook Author), and  Robb Riedel (Managing Editor of Food Network Magazine).

Get ready for the games! Check out highlights from last year’s Cookie Games competition here.
In the mood for cookies? Try this Umami Cookie recipe from last year’s Cookie Games!

2019 WINNERS WILL RECEIVE*:

1st Place – KENWOOD Kitchen Machine Stand Mixer, $30 Gift Card to MoMA Design Store

2nd Place –De’Longhi Countertop 24L Oven, $20 Gift card to MoMA Design Store

3rd Place – BRAUN Hand Mixer, $10 Gift card to MoMA Design Store

Fan Favorite –Vahlrona Chocolate, $40 Gift card to MoMA Design Store

*Prizes are subject to change.

2019 COMPETITORS:

BARBECUE COOKIES
USA | Dressler Parsons

CRAZY RICH ASIANS’ SHORTBREAD
China | Lily Hu

I.A.N.
Armenia | Mary White

MEXICAN CHOCOLATE MASA COOKIE
Mexico | Hester Farabee

MISO CITRUS SHORTBREAD
Japan | Jeremy Rick

PORCINI BLACK PEPPER SHORTBREAD
Italy | Samantha Daily

ROSEWATER SHORTBREAD SQUARES
USA | Regan E. Peschel

SPICED GOLDEN COCO COOKIE
India | Jennifer Fay

STICKY TOFFEE PUDDING COOKIE
Great Britain | Hayley McLean

STILTON CHERRY WALNUT SHORTBREAD
Great Britain | Iuliia Kiskie

SPONSORED BY:

Kenwood Logo
Braun Logo
Valrhona Chocolate Logo
delonghi
moma design store

Business Bites: Perfecting Your Pitch

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.

BUSINESS BITES: PERFECTING YOUR PITCH

How To Leave Your Investors Hungry For More

Thursday, August 1st | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

One of the biggest challenges for restaurants and food business owners seeking growth is securing investors. So, how do you convince a total stranger to believe that your idea will sell? Well, it all starts with a great pitch and a solid business plan to back it up! From coffee shops to elevators, networking events and more, entrepreneurs must be ready to share their pitch at a moment’s notice. That means delivering your unique sales proposition and brand story in a short amount of time that gets them hooked.

But, where do you start when your pitch has to be succinct and well-delivered to make a lasting impact?

Join us for an informative discussion with experts who have experience as small business owners, investors, business coaches and more to learn the secrets to crafting a great pitch for your restaurant or food business! Whether you’re in the start-up phase, or looking to grow your existing business, you’ll learn what every good pitch should include, how to avoid common mistakes when pitching and what to do to make your pitch stand out. Our panel will share their experiences on where to find investors and insider tips on what they really want to hear. Plus, learn the 5 major stages of start-up funding to develop your financial acumen and get you on the road to success. 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 this September!

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

paul daitz
Paul Daitz, Executive Chairman of BCMS

A veteran of the global M&A market, Paul joined BCMS as its Executive Chairman in 2013. Paul spent seventeen years at Goldman, Sachs & Co., most recently as a senior member of the Global M&A Group. Based at the London office, he served as Chief Operating Officer of the Investment Banking Division in Europe and as a senior member of the M&A team. After Goldman Sachs, Paul was Senior Managing Director at Macquarie Capital (USA) Inc., and the Head of the Telecommunications, Media, Entertainment & Technology Group for North America. He was responsible for the firm’s mergers & acquisitions, financial advisory and principal investing activities across these industries.

APRIL WACHTEL
April Wachtel – Founder/CEO, Swig + Swallow

April Wachtel is a passionate educator, an experienced mixologist, a cocktail and spirits instructor, and founder of Swig + Swallow, the cocktail mixer company. She is a 22 year veteran in the beverage and hospitality industry, working in every role from busser to bartender to beverage director, to brand ambassador to beverage consultant. April has appeared on The Today Show, and Fox & Friends, as well as The Pitch Podcast, The Travel Bite, Tech Bites, The Main Course, Sharp & Hot, and more.

Evan Madden-Peister
Evan Madden-Peister, Strategy Designer at Business Models Inc.

Evan is a strategy designer and provacateur, with an entrepreneurial spirit and analytical impulses. He draws stories from different business contexts, and from the world/life at large, to shift perspectives and draw creative parallels for the participants. A career grounded in entrepreneurship as a member of the founding teams at Birch Coffee and Delhicioso, as well as consulting for multiple startups and coaching at the Starta Accelerator, has given Evan a bias towards creation. That foundation has also driven home the reality that change can happen fast, and that in order for large organizations to thrive they need to stay adaptive to the needs of their customers. This means embracing and putting into action a more agile method of thinking and doing—as a Strategy Designer at Business Models Inc. he helps his clients do exactly that.

chefs

The First Edible Mushrooms From the Amazon with Head Chef of Alex Atala’s D.O.M.

The first time Rubens Salfer stepped into a kitchen was when he was 18 years old— but it wasn’t the kitchens he’s used to today. He was working part-time at a small restaurant making salads, sandwiches and simple dishes. Shortly after, he left his home country of Brazil to go to Portugal and work at Vila Vita Parc, a five-star hotel in the South of the country. Then, it was on to France to work with Michel Guérard at Eugénie-les-Bains. Working with Guérard helped him to understand the kitchen—what the techniques, responsibilities and hierarchy really mean.

While spending a weekend off in San Sebastián, Spain, he stumbled across Arzak Restaurant, a family-owned restaurant, previously named to The World’s 50 Best list. He knew this was where he needed to be. After working there for two years, he enrolled in a restaurant management course to learn the operational side of kitchens.

Shortly after graduation, he moved back to Brazil with years of experience under his belt and set out to work with Alex Atala, one of the best chefs not only in Brazil, but the world.

Fast-forward to 2019, Chef Rubens is now the Head Chef of Alex Atala’s D.O.M. restaurant group. During any given week, he’s leading the team that serves thousands of Michelin-starred meals in Brazil. ICC was lucky enough to have Chef Rubens make the journey from Brazil to share his knowledge of the Yanomami Mushrooms—the first edible mushroom native to the Amazon Forest.

This one of a kind product, that comes from the agricultural system of the indigenous Sanöma people, uses traditional farming systems and techniques to harvest the mushrooms. Since it is the first mushroom to be sold from the Amazon, the product has benefited their economy and helped to preserve their environment & culture. Chef Rubens even explained how the indigenous culture influences Brazilian gastronomy through the techniques and ingredients that are used.

During the demonstration, we discovered the unique flavors that have attracted attention from top chefs around the world through 4 different preparations of the mushrooms. First, Chef prepared a Consommé with furikake using a secret ingredient for crunch—potato chips! This Consommé also used dried aviú, which are species of small shrimp, usually found in Amazonian rivers. Then, he prepared a creamy mushroom sauce with cassava beiju. Beiju is made with farinha d’água, or tapioca and water, and uses fermented cassava. For Chef’s final dishes, he prepared an egg and mushroom farofa, a traditional toasted cassava or corn flour mixture eaten mainly in Brazil, and a mushroom risotto that brought out the Yanomami’s signature umami.

Below, check out all of the pictures from the demonstration, and be sure to catch our next demonstration!

zoe kanan

Going Against The Grain With Zoë Kanan

HOW ONE BAKER & PASTRY CHEF IS RISING TO THE TOP

By Sophia Smith, Marketing and Communications Coordinator for the International Culinary Center

It’s a hazy, humid day in June, and I walk into The Freehand Hotel in New York City, located just east of Madison Square Park for my second Outstanding Alumni interview. I glance at my typical work-attire and feel as if I should be wearing a trendier outfit from the runways of Paris. From the art adorned walls that would make most avid collectors jealous, to the wooden elevator accent that’s reminiscent of an older New York, the space from Gabriel Stulman’s Happy Cooking Hospitality family is as fun to eat in as it is to look at.
trinkets
Knick-knacks in The Freehand Hotel

Up the grand staircase, I find the hotel’s all day café, Studio. I am instantly transported to another world, two-stories above the busy streets of NYC, filled with plush chairs and beautiful, yet quirky, knick knacks. As I sit in one of the overstuffed seats covered in faux-fur reviewing my interview notes, Zoë Kanan walks into the room with a gold notebook in one hand and a plastic quart container filled with iced coffee in the other. A typical move for a chef that’s always on the go. I joke that I also need a quart of coffee at 9am, and she laughs at my to-be-expected comment. Immediately, my worries about the interview are squashed— it’s as if I’ve met up with an old friend and we’re catching up over jugs of iced coffee.

Bringing The Family Together

As we sit down to talk about her almost ten-year career after graduating from the Professional Pastry Arts program at the International Culinary Center, I begin to paint the picture in my mind of just how much Kanan has accomplished in under a decade. Born and raised in Texas, she’s the product of a pit-master father and a vegetarian mother— baking was a way to bring the family together. It was also how she curbed her sweet-tooth after skating lessons throughout her childhood and teenage years. Yes, she was training to become an Olympic-Gold medalist, but broke her arm right before qualifying for senior competition. It was then time for her to pursue other passions, like baking and music. Luckily for all of us, baking stuck.

Baking in the kitchen with her family was only the beginning for her. After high school, she packed up her life in Texas and moved to New York City to study at ICC “fast-tracking (her) access to work in kitchens.” When I ask why she chose ICC specifically for her education, she remarked that “the program touched on a lot of different elements of the pastry and baking world, so I felt like I had the pick of the litter, as far as the type of establishment that I could walk into and feel like I would know where to begin.”

zoe
Kanan in her early Milk Bar days

The Youngest Baker In The Kitchen

Pick of the litter, indeed. During pastry school, Kanan worked at Milk Bar— her dream establishment since her Texan days—first at the front of house, then as a kitchen intern. Getting there, however, wasn’t so simple— it only took hand delivering a resume three times to Milk Bar before finally having a chance encounter with mega-boss and fellow ICC graduate Christina Tosi. What’ll come as no surprise— Kanan was hired shortly after.

When she began, she was the youngest baker in the kitchen. Then, suddenly, or not so suddenly at all, she was running the Weddings and Special Orders Department, helping to build the reputation of Milk Bar’s famed “naked cakes.” During her time at Milk Bar, she also started at Four & Twenty Blackbirds in Brooklyn to learn more, as fast as she could. The owners, Melissa and Emily Elsen, were named in 2011 by Time Out New York  as “Artisans of the Year,” right when Kanan was working diligently under them.

After leaving Milk Bar with a Tosi relic in tow— the signature bandana look that Kanan still rocks to this day— she went on to Mile End Deli to develop her bread-making with Dianna Daoheung. Then, once again, it was time to work with a new mentor, master-baker and fellow ICC graduate, Melissa Weller. Weller was gaining buzz as the “Bagel Whisperer” and Sadelle’s, the now cult-following bagel spot, was born shortly after Kanan joined. This is where Kanan discovered her true expertise in baking.

When I ask her what it was like to work for two of the greatest bakers of our generation in her early years after pastry school, she doesn’t hesitate. “Because we covered the entire rainbow of the baking and pastry world (at ICC), combined with the guidance and knowledge that I gained from working for Melissa Weller and Christina Tosi, it painted this picture for me where I felt equipped to approach these different angles of my job with the knowledge that it requires.” Throughout her career, she’s specifically chosen to work in female-led kitchens, something that is still important to her to this day. 

Kanan’s career didn’t stop there. As she shares, “bread baking is ancient and is this foundational component of food. It’s global and feels like a common thread around the world.” Kanan embraces that as The Head Baker and Pastry Chef for Simon & The Whale and Studio. However, Gabriel Stulman never envisioned having a head baker for Simon & The Whale— it was always going to be just a pastry chef. Former-boss Christina Tosi personally recommended Kanan for the pastry chef position, but after gaining experience in the industry, she knew that baking was truly where her passion lay. She turned Stulman’s offer down initially, but told him that if he needed a head baker, she was right for the role. The rest, as they say, is history.

fish sandwich
The fish sandwich from Simon & The Whale with Kanan's poppy seed torpedo roll

More Than A Standout Baker

Kanan is more than a standout baker. She’s the chef that adds a twist to every dish, helping put Simon & The Whale on the map. According to Pete Wells, the prominent New York Times food-critic, her “poppy-seed torpedo roll helps lift the fish sandwich with carrot-squash slaw above the ordinary.” That’s just what she does— she adds a unique, global influence to any dish and elevates it to a whole other level. Even though she doesn’t have time to travel much these days, after all, she is a 2019 Eater Young Gun and James Beard Award Outstanding Pastry Chef nominee, she draws from past experiences and cookbooks to find new inspiration. She thinks of recipes that she knows will work, approaches them from a new perspective and injects a burst of expertise and technique that lifts breads and pastries out of their pans. Her evolution of breads and pastries is the key to her growing legacy in the baking world. Future bakers are already taking notes.

zoe with croissant
Kanan holding her signature sourdough croissant

Even though Wells admires her poppy-seed torpedo roll, Kanan’s favorite creation is her Sourdough Croissant. “I’m most proud of our croissant. It’s very much a bakery thing to say, but a croissant is so simple in flavor, so it takes a lot of thought and care to highlight what makes it special. It’s this perfect combination of technique, thoughtfulness, flavor and careful craftsmanship that makes it perfect. You don’t expect much from it, but I like to over-deliver.” When I get to try one for myself, she first cuts into two different croissants to see how the crumb performs. To my untrained, but croissant aficionado eye, they look perfect. Fluffy on the inside, flaky on the outside, I could tell that they would “over-deliver” even before I took a bite. It’s clear why they are referred to as the croissant “making the French angry.” The added sourdough elevates the croissant in a way that I had never tasted before.

When we head to the kitchen to get started on her daily, mile-long to-do list, she quickly realizes that she’s without her trusty gold notebook. The notebook is filled with recipes and new ideas that she translates in her spare time to work for her kitchen. Weller— a chemical engineer before her master-baker career— taught her how to use excel formulas to be more precise with her bakers math. Now, it’s clear that she’s following the same path as Tosi and Weller before her. But getting a peek in her kitchen is where I see how truly brilliant she is as a leader. 

She’s built a team around her of strong bakers, many of them fellow ICC grads. Looking around the kitchen and seeing all women bakers, I think back to our interview just an hour prior. Kanan didn’t know why she was drawn to female led-kitchens, but realized it was her initial admiration for their menus and the products they created. “Growing up, I had a lot of powerful female influence in my life, and I wanted to stay close to that. I ultimately wanted to be one of those women. I got to make food that I was really inspired by, but also be close to these really powerful women that were role models to me.”

Leading The Future of Bread and Pastry

Throughout our morning together, she works with and teaches her team while helping to get the day’s work done. In what seems like an instant, she’s laminated croissant dough on a shockingly-small table, then worked with her team to separate out another Kanan signature— her Russian Black Bread.

A new team member, fellow ICC grad Savita Bhat, just joined— it’s only her fourth day when I meet them— but instead of letting her figure it out on her own, Kanan’s teaching her about the dough while giving her precise feedback. For Kanan, the motion of scraping her workspace to mold the bread into a uniform loaf is natural and seemingly effortless. As she explains how to cut the bread in a way that doesn’t overwork it, while also using the perfect amount of flour so the bread is moldable, I finally understand that I’m watching an artist create her masterpiece. 

kanan with coworker
Kanan teaching Savita Bhat, a member of her team and fellow ICC grad

When I ask Bhat what it’s like to work for Kanan, she says that a lot of the places she’s worked haven’t taken the time to train her properly like Kanan has. Kanan looks to me and responds that, “the execution of the product that we’re giving to our customers is key to our success— the staff has to be on board for that as well.” It’s clear that the staff are on board with so much more than the product— they wholeheartedly believe in their boss and what she creates.

Looking towards the future, Kanan is “excited about continuing our participation in the regional grain economy.” I must have a puzzled look on my face because she laughs and continues, “what that really means is sourcing grain that has been grown and milled in the Northeastern region. We are always bringing in new flours to experiment with, so I’m trying to learn more about that. We’re also working on gluten-free desserts, so really, we’re leaning both in and out of grains!”

When I ask her what advice she would give to young bakers and pastry chefs starting out, she knows her answer— it’s what she did. “Seek out a person or a mentor who you want to work for, rather than a restaurant or bakery that has the most cachet. When you’re creating your foundation and expanding upon your knowledge, find someone who you really admire that is willing to take you under their wing to guide you in the right direction.” For the future of baking, Kanan will be that guide for many.

j&e small goods

ICC In The News: Highlights from June 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 June 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

ruby chocolate
PASTRY ARTS MAGAZINE
Summer 2019

In the most current issue of Pastry Arts Magazine, our media partner for the Pastry Plus conference recaps the launch of Ruby RB1 at the Pastryland Bake Sale and what went down at this year’s Pastry Plus Conference! Find the related articles on pages 32 and 120, respectively. Check it out here.

Read this article from the Valley Advocate on Lauren Kendzierski, ICC Pastry Arts ’03 grad and owner of Black Rabbit Farm. She recently debuted Black Rabbit Wild Ales, and people can’t get enough! They’re bottled and sold at her new farm store, Black Rabbit Provisions, which also sells jams, pickles, tomato sauces, hot sauces, pesto, soups, and other seasonal items.

What does Jacques Torres, ICC Dean of Pastry, use when he’s working with chocolate at home or at work, in his chocolate factory? Check out what he shared with The Huffington Post about the baking tools pastry chefs really use!

Congratulations Arden Lewis, ICC Culinary Arts ’05 and Culinary Entrepreneurship ’05, on being named the new Executive Chef of the Comal Heritage Food Incubator. Lewis worked in information technology at Goldman & Sachs for eight years before changing careers and pursuing his culinary education at ICC. Read more about him in Eater.

Stephen El-Hassan, a co-owner of O’Bagel and Culinary Arts ’16 grad, just launched Loquito. Read more about his taco árabes, a Lebanese-influenced twist on tacos, in Jersey Digs coming to Hoboken soon!

j&e small goods
GRUB STREET
This ‘Mom & Mom Shop’ Wants to Make Meat Fun Again

Erika Nakamura, ICC Culinary Arts ’09, along with wife Jocelyn Guest, recently opened J&E SmallGoods, a small-batch line of sausages. They’re focusing on finding sustainability and longevity in an industry that’s not known for either of those things. Check out their feature in Grub Street, then check out their products here.

plant city
BOSTON GLOBE
Plant City, a vegan food hall, is opening in Providence this week

Matthew Kenney, ICC Culinary Arts ’90, moved to Venice, California seven years ago. But back on the East Coast, he’s opening Plant City, an all vegan food hall. Check it out in the Boston Globe here.

Katzie Guy-Hamilton, 2007 graduate of our Professional Pastry Arts program, recently published her debut book Clean Enough, and was listed as one of Oprah’s “20 Celeb Cookbooks That Will Get You in the Kitchen”. Read more about her in Telegram!

Debbie Solomon, Culinary Arts ’07, was born and raised in Jamaica, before moving to New York where she helped her mother in the kitchen of her catering business. Because of that experience, she attended culinary school at ICC to launch her career in the kitchen. Today, she’s the private chef of one of the highest grossing female music artists, Rihanna. Read about what it’s like to be a private chef of a celebrity superstar inYahoo!

For Pride Month, Buzzfeed shared their favorite LGBTQ-penned cookbooks to cook from and our own grads, Ben Mims and Rebekah Peppler were featured for their cookbooks Air Fry Every Day and Apéritif. Check out their cookbooks here.

Marc Marrone, Culinary Arts ’08, has announced two new eateries to open by mid-summer 2019. Graffiti Bao, which launched as a counter concept in the T-Mobile Arena in Las Vegas, will expand to an independent storefront concept. Then, he’ll open Piña by Graffiti Bao, a Modern Mexican concept. Read more about his restaurants here.

pot pie
EATER
You Should Flip Your Next Pot Pie Upside-Down

Eater’s editors reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move! James Park, ICC Culinary Arts ’17, shares his top tip for making pot pie more amazing. Read his article here.

egg
HEATED
These Cooking Boxes Teach Kids How to Cook

Rowena Scherer, ICC Culinary Techniques grad, is the founder of eat2explore, a cooking box company aimed to get kids into the kitchen. She started her company in 2017 and now offers over a dozen different “explorer boxes,” from Singapore, Lebanon, India, and a range of other countries — as well as cities in the Northern and Southern U.S. Read more about it in Heated here.

Check out this article from the The New York Times that features Culinary Entrepreneurship instructor Liz Alpern of The Gefilteria. She is one of the chefs cooking for PrideTable, a two-week event that began in June, hosted by the organization StoryCourse. Read the article in The New York Times here.

Ordering wine at a restaurant doesn’t have to be so daunting. Ray Isle of Food & Wine visited restaurants and gathered seven tips for a better wine experience from Sommeliers. Check out what our Wine Coordinator for our Intensive Sommelier Training program, Nikki Palladino, recommended to Food & Wine while she was still a sommelier at Oceana.

In this podcast episode from Pastry Arts Magazine, Miro Uskokovic—the Executive Pastry Chef of Gramercy Tavern—discussed all things pastry, including our  Pastry Plus Conference! Listen to the podcast now and why he thinks networking opportunities like Pastry Plus are important to the future of the industry.

Peter Prime, Culinary Arts ’05, demonstrates his plating finesse at his restaurant Cane. Check out his feature in the Washington Post and visit his restaurant to get a taste of this delicious Caribbean cuisine.

peder
PUNCH DRINK
Peder Schweigert | General Manager and Spirits Director, Marvel Bar

Peder Schweigert, Culinary Arts ’08, is the General Manager and Spirits Director at Marvel Bar, a Minneapolis speakeasy. Now that the bar is in its 8th year, he’s working with his team to develop recipes and new ideas—collaborating with an in-house forager to explore ingredients like the underutilized Angelica leaf. Read more about what he’s up to in Punch Drink here.

salad

THIS ARGENTINEAN FOOD & WINE PAIRING IS PERFECT FOR THE SUMMER

When you think of Argentinean wines, Malbec almost always comes to mind. For more than a decade, Malbec has been ruling the terroir of the country, predominantly in the region of Mendoza.

pablo raneaBut, as the popularity of Argentinean wines has soared, so too have the varietals of wine being produced. Pablo Ranea, chef and sommelier, hails from Mendoza and shared his knowledge of the vast, and evolving, world of Argentinean wine with our students and alumni this past June. Throughout his career, Chef Pablo has been at the forefront of food and wine pairing, and we were lucky to have him return for his third demonstration at ICC.

After the demonstration, we sat down with Chef Pablo to get his recommendation for the perfect summer pairing. As it turns out, while Malbec may be the most popular wine, Torrontés is the country’s special grape. Argentina grows three varietals of the grape—Riojano, Sanjuanino and Mendocino—and is different than the Spanish Torrontés.

This aromatic white wine, with sweet floral aromas and flavors of white peach and lemon zest, pairs extremely well with Asian and Indian cuisine as it cuts through spice and bold flavors with its citrus notes. If you’re looking for a specific bottle of Torrontés, Chef Pablo recommends Susanna Balbo’s barrel fermented bottle.

Below, Chef Pablo shares his recipe for a crisp, citrus infused vegetable salad that pairs perfectly with a bottle of Torrontés. You won’t be disappointed with this refreshing summer pairing!

Meyer Lemon, Celery and Asparagus Salad

For The Salad

  • Shaved Asparagus, raw and sliced thin on a mandolin
  • Shaved Celery, raw and sliced thin on a mandolin
  • Shaved Green Apple
  • Meyer Lemon supreme

For the Vinaogrette: 

  • 1/4 Cup of Meyer Lemon Juice
  • 1/4 Cup of White Wine Vinegar
  • 1/2 Cup of Olive Oil

Directions:

  1. Prepare asparagus and celery by shaving them thinly on a mandolin.
  2. Slice the green apple.
  3. Prepare the meyer lemon supreme. Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices!
  4. Mix the meyer lemon juice and the white wine vinegar together. Slowly whisk in the olive oil, which emulsifies the vinaigrette and brings everything together.
  5. Toss the shaved celery, asparagus, meyer lemon and green apple together with with vinaigrette.

Feature image from Chef Pablo’s June 2019 demonstration

deans

Celebrate Bastille Day With French Cooking at ICC This July!

In celebration of Bastille Day this July, we’re looking back at our days as The French Culinary InstituteTM with a whole month of programming dedicated to honoring French cuisine and culture, as well as our founding as FCITM. Join us for two demos and tastings this July that celebrate everything we love about French culinary techniques, food and wine, as well three hands-on one-day cooking classes to get you mastering the art of French cooking yourself!

Observe the masterful Chef Jacques Pépin, Dean of Special Programs, in his La Techniques demonstration to learn the fundamental knife skills every good cook must know. Experience the art of pairing through a tasting of Rosé wines and regional French cuisine from our Director of Culinary Arts & Technology, Chef Hervé Malivert. Plus, be sure to register for our French Culinary Institute hands-on one day classes offered all month long!

Check out the event details and classes below & register to attend!

BRUSH UP ON YOUR FRENCH TECHNIQUES...

JULY DEMOS & TASTINGS
rose
Tour de Rosé: Demo and Food Pairing with Chef Hervé Malivert
Wednesday, July 24 | 3:30-5pm
ICC Amphitheater

ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert, will showcase some of the best food and wine from France! We’ll travel through France, right in the heart of NYC, to taste regional dishes from around the country. You’ll watch the steps to creating delicious French classics, then enjoy the dishes paired with rosé wines from the same region! We’ll taste from well known regions, like Provence and Champagne, as well as Languedoc-Roussillon. Plus, don’t miss Chef Hervé’s surprise pairing where we will explore a lesser known region as well!

Open to current ICC students and alumni, RSVP required. Limited seating for the general public may be available with an RSVP to events@culinarycenter.com

Chef Jacques Pepin
La Technique with Chef Jacques Pépin
Wednesday, July 31 | 3:30-5pm
ICC Amphitheater

Join us for an exclusive demonstration with ICC’s Dean of Special Programs, Chef Jacques Pépin, as he shares the fundamental techniques to improve your knife skills.

Open to current ICC students and alumni, no RSVP required. Limited seating for the general public available with an RSVP to events@culinarycenter.com

...THEN LEARN TO COOK YOUR FAVORITE FRENCH CLASSICS!

JULY ONE-DAY FRENCH CULINARY & PASTRY CLASSES
baguette
Saturday, July 13 | 10am- 2pm

Learn how to make the perfect baguette! Get hands-on in mixing, fermenting, folding and shaping your dough with Old-World techniques before scoring and finishing it in the oven.  Then, take home your skills to get that rich, chewy texture, the aroma and the satisfying crunch of the crust in your own kitchen.

macarons
Saturday, July 13 | 3:30-7:30pm

Learn how easy it is to make marvelous madeleines—those elegant and distinctively shell-shaped French cakes—and the ever-popular classic French macaron (Gerber or macaron en français using almonds, meringue, buttercream and ganache). The result: delicate, delicious creations in bright, bold colors.

poisson
FCI French Classics: Soup De Poissons & More
Saturday, July 20 | 10:00am-2:00pm

Escape to the South of France In this installment of our French Classics series. You’ll learn the secrets behind Soupe de Poissons à la Marseillaise—four different fish in a broth fragrant with saffron and Vichysoisse, the classic potato-leek soup. And for the grand finale, you’ll learn to make your own crèmes caramel.