queer the table

Queer The Table LIVE at ICC!


Queer The Table is a podcast from Heritage Radio Network (HRN) about the joyful, messy, radical magic that happens in spaces where queerness and food intersect.

On April 2nd, in collaboration with the Hetrick-Martin InstituteQueer The Table is bringing the conversation to the International Culinary Center live as host Nico Wisler explores the idea of “queer food” and the importance of queer community within the world of food and hospitality. Join LGBTQ+ leaders in New York’s culinary world for an honest, celebratory, and inspiring conversation about finding and building community and claiming queer identity in the food space. In this conversation, panelists Nico Wisler, Andre Springer, Jen Martin and John deBary will recount their experiences as queer people in the food industry. They will discuss how they got to where they are today and provide insight on how queer people can navigate the job space in a confident and safer way.

Thursday, April 2, 2020
International Culinary Center
462 Broadway | New York, NY 10013

 Admission is Free, Registration Required

Nico Wisler

Nico Wisler is a middle school teacher, storyteller, and enthusiastic dinner party host who is forever swooned by the intimacy of both cooking and making radio. They believe deeply in the power of queer dance parties, chosen family, long bike rides, and extra garlic. Nico’s podcast, Queer The Table is about the joyful, messy, radical magic that happens in spaces where queerness and food intersect. In conversation with farmers, chefs, activists, historians, seed savers and business babes, Nico explores the idea of “queer food” in all of its limitless forms.

Andre Springer

Andre Springer was born in the Bedford Stuyvesant neighborhood of Brooklyn in the 80’s into a Barbadian family who immigrated to the United States in the late 60’s. Andre was always surrounded by the love of food, whether it was Alma, Springer’s Grandmother, or working in restaurants, bars, and cafes for over 17 years. Food was a gateway into other cultures, lives, and places in NYC. Today, Andre is a Hot Sauce and Food Entrepreneur currently expanding the Shaquanda Will Feed You brand across the United States of America online and in real life. Shaquanda Coco Mulatta was born at The Slide (a former bar on the Bowery) in 2005, an alter ego developed by Andre Springer, who lives mostly in the 4th dimension. Shaquanda is a downtown nightlife performer providing an audience with shows that are “hood avant-garde.” Why the name Shaquanda? Why not? Shaquanda is a celebration of Bed-Stuy.

Jen Martin

Jen Martin is a founder and owner of Pipsnacks, a snack food company on a mission to restock the modern pantry with better for you heirloom snacks. Her company has been featured on Shark Tank and Oprah’s Favorite Things. She is also a founding member of the team behind Queer Soup Night, a national party phenomenon on a mission to lift up queer chefs, build community and raise funds for social justice orgs. Jen is focused on using the power of media to create deeper access to community and social action. She has been featured in Forbes 30 under 30 and Essence 50 Female Founders to Watch.


John deBary is the Co-Founder and Board President of Restaurant Workers’ Community Foundation, which is devoted to addressing quality-of-life issues in the hospitality industry through grantmaking, advocacy, and impact investing. John is also the creator of Proteau, a line of non-alcoholic botanical aperitifs, as well as the author of the upcoming cocktail book, Drink What You Want, due out June 2020 from Clarkson Potter. He lives in the Lower East Side with his husband and cat.

Barrel of Sherry

Certified Sherry Wine Specialist Seminar Returns This May!

Lustau, maker of top quality Sherries, presents a brand new wine certification available to all wine students and 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.

After many successful SOLD OUT workshops, ICC has partnered with Lustau again to host the certification seminar this May. Register today to reserve your seat!

Thursday, May 21, 2020
International Culinary Center
28 Crosby St, 5th Floor | New York, NY 10013

Cost: $35 per person


The program consists of a 2.5-hour class that includes:

    • Instruction on the history, geography, climate, viticulture, wine-making, and wine styles.  When studying the styles of sherry, students will learn about their differences, pairings, and best ways to serve.
    • A tasting of 6 wines, including all the basic styles (Fino, Amontillado, Oloroso, and Dulce).
    • A 28-question test, graded after the course to award the Certified Sherry Wine Specialist recognition to those with a passing score of 20 or higher.

The Certificate of Achievement will be signed by both Lustau’s CEO and César Saldaña, Director of the Regulatory Council of Jerez. They will be numbered and a list of those that passed the course will be shared with the Regulatory Council.  A Certificate of Recognition will be issued to those that do not achieve the passing grade but only signed by Lustau.

Attendees must be at least 21 years of age.



First class NYC pastry chefs gather to create exclusive creations for the Pastryland Bake Sale where all proceeds will benefit the 2020 charity partner, Cookies for Kids’ Cancer

For the third year, NYC’s top pastry talent is coming together to give back in the sweetest way – with International Culinary Center® (ICC®) Pastryland Bake Sale Saturday, March 28, 2020 from 12 p.m. – 3 p.m. The charitable bake sale will benefit Cookies for Kids’ CancerTM, a national non-profit committed to supporting research that develops new, improved, and less toxic treatments for pediatric cancer.

Participating this year are 20+ of NYC’s top pastry chefs including:

Daniel Alvarez – Pastry Chef | Union Square Café

Renata Ameni – Executive Pastry Chef | Crown Shy

Tyler Atwell – Executive Pastry Chef | Lafayette Grand Café & Bakery

Anna Bolz – Pastry Chef | Per Se

Stephen Collucci – Executive Pastry Chef | WS New York

Julie Elkind – Executive Pastry Chef | Bâtard

Peter Endriss – Co-Owner & Head Baker | Runner & Stone

Hester Farabee – Professional Pastry Arts Graduate | International Culinary Center

Lindsey Farr – Pastry Chef | Restaurant Marc Forgione

Sylvie Fortin – Owner & Chocolate Master Officer | BE Chocolat

Emily Fu and Lisa Kalemkiarian – Pastry Chef & Head Baker | Leonelli Restaurants

Victor Gelman – Master Chocolatier/Owner | EMVI Chocolate

Fany Gerson – Owner & Chef | La Newyorkina

Jiho Kim – Executive Pastry Chef | The Modern

Johana Langi – Executive Pastry Chef | Bar Boulud & Boulud Sud

Håkan Mårtensson – Chocolatier | Håkan – Chocolatier

Joe Murphy – Corporate Pastry Chef | Jean-Georges Restaurants

Celina Rella – Executive Pastry Chef | The Hoxton

Michael Romano – Executive Pastry Chef | The Pierre, A Taj Hotel

Abigail Rubin – Pastry Chef | Loring Place

Danielle Spencer – Pastry Chef | Win Son Bakery

Shaun Velez – Executive Pastry Chef | Café Boulud

Melissa Weller – Partner & Head Baker | High Street on Hudson

Orange indicates an ICC Alumni!

With both veteran and new chefs participating in Pastryland as representatives from their establishments, each contributing chef will craft a one-of-a-kind, never before eaten dessert for sale. Pastryland guests will also have the chance to experience four free chef demonstrations throughout the afternoon—including demonstrations from Milk Bar and Ron Ben-Israel Cakes—and share their experience on social media in front of an 8-foot piped icing wall created by ICC’s Professional Pastry Arts students. Two elaborate cakes for charitable auction will also be offered by Ben-Israel and Milk Bar, raffled off during the event. Located in the heart of SoHo, the bake sale will run from 12 p.m. – 3 p.m. with a VIP and General Admissions option for purchase. Each package includes:

  • General Admissions Tickets: General admission holders must select a timed entry to the bake sale: 1 p.m., 1:30 p.m., 2 p.m., or 2:30 p.m. Ticket holders will have access to free live chef demonstrations. Each ticket includes TWO (2) tokens to exchange for a beverage or pastry item. (Children under the age of 3 are welcome without tickets.)
  • VIP Tickets: VIP ticket holders receive first access to the bake sale from 12-1 p.m. for an exclusive meet & greet with selected pastry chefs. Ticket holders will have access to a free live chef demonstration with Celebrity Cake Artist, Ron Ben-Israel. VIP tickets include FIVE (5) tokens to exchange for beverages and pastry items.

Tickets for Pastryland are available now at $15 plus taxes and fees for General Admission and $50 plus taxes and fees for VIP. For more information on Pastryland and to get tickets please visit the website.

pastry plus

ICC Announces Third Annual Pastry Plus Conference This March!

Impressive Roster of Pastry Chefs Join The Charity Bake Sale and Pastry Conference on March 28th and 29th

We’re thrilled to announce the return of ICC’s prominent industry conference Pasty Plus,  in partnership with Callebaut®, on Sunday, March 29, 2020. In its third and most exciting year, the theme of the conference will reflect “The Business of Taste,” and continue to build a pastry community that promotes a constructive exchange of ideas and information to secure the future of chefs and the niche industry.

This year’s programming will open with a welcome address led by Founder of ICC’s Pastry Plus, Jansen Chan, followed by an all-female lineup of panel experts Emily Luchetti (Chief Pastry Officer of Big Night Restaurant Group), Fany Gerson (Owner of La Newyorkina & Fan-Fan Doughnuts), Lani Halliday (Owner of Brutus Bake Shop) and Sherry Yard (Pastry Chef & Author), as they discuss the business of baking. A series of breakout classes that stem from the pillars of craft, innovation, and workplace are available thereafter curated by pastry legends such as Jacques Torres, Christina Tosi, and Ron Ben-Israel.

Jansen Chan
The Pastry Plus 2019 Conference Address


Offering an interactive and personal look at forecasted trends, conference attendees can choose three of the nine classes and seminars throughout the day. A sampling of them include:

  • Ruby Chocolate Innovation: Master chocolatier, Håkan Mårtensson, joined by Pastry Chef Rocco Lugrine, will lead a class focused on chocolate techniques and flavor pairings using Callebaut Ruby and Callebaut Gold Chocolate
  • Understanding Your Spices: Burlap and Barrel takes you on a journey of spices you thought you knew, and some you’ve probably never heard of before, to explore the impact of single-origin spices
  • The Resurgence of Bread: Ryan Morgan from Sixteen Bricks shares his story of a family business, turned leading bakery for the Cincinnati area, embracing the flavor of wheat
  • Team Diversity & Inclusion: Jackie McMann-Oliveri educates on promoting workplace diversity and best practices for a productive and inclusive work environment as Director of Talent and Culture for Bobby Flay Restaurants
  • Plant-Based Future of Pastry: Plants are the future; Eclipse Foods and Katzie Guy-Hamilton, Author of Clean Enough, discuss the trending plant-based industry and its impact on the pastry market

Additional activities throughout the day include a keynote address, networking reception and new to 2020, pre-conference Industry Field Trips at Union Square Hospitality Group’s Gramercy Tavern, Daily Provisions and The Modern, as well as Ron Ben-Israel Cakes.

“Pastry Plus is one of the rare opportunities to gather the pastry industry and foster a community,” said Jansen Chan, Founder of Pastry Plus and Director of Pastry Operations at ICC. “It is a reinvestment in our future. With this conference we are able to connect fellow pastry chefs of all skill sets and give them an opportunity to learn, network, and be inspired by peers and mentors.”

Preceding Pastry Plus on Saturday, March 28, 2020 is Pastryland, a community bake sale presented by ICC that features never-before-tasted creations from more than 20 top pastry chefs. The bake sale will be held from 12 – 3 p.m., with VIP entrance from Noon – 1 p.m., and allows locals and pastry lovers to get a taste of edible works of art for $15 general admission and $50 VIP. All proceeds from Pastryland bake sale will go to charitable partner Cookies for Kids’ Cancer. Tickets for Pastryland are on sale now at pastry.plus/pastryland.

Desserts From Pastryland 2019


Tickets for Pastry Plus are available now at pastry.plus/tickets; standard general admission are $120/ticket. The package includes:

  • Access to the Pastryland Bake Sale | Saturday, March 28
  • All-access pass to the Pastry Plus Conference | Sunday, March 29
  • All-Attendee Forum: The Business of Taste, Presented by Callebaut®
  • Keynote Address
  • Choice of three 75-min Pastry Plus Sessions
  • Continental Breakfast & Lunch
  • Networking Reception
  • Gift Bag

For more information on Pastry Plus and Pastryland please visit pastry.plus

Are you an aspiring pastry professional?

Pastry Plus is holding the Next Gen Contest presented by Callebaut®, seeking the next generation pastry chef. Individuals who have not yet attended a pastry-focused educational program are eligible to enter. Two Grand Prize Winners will be awarded VIP-First Access Ticket to Pastryland, All Access Ticket to Pastry Plus 2020; Selection of One Industry Field Trip; Meet + Greet with members of Pastry Plus’ Advisory Committee; One-Day Pastry Class at ICC; Tilit Chef Apron and more. Entries are due at 5pm on Friday, February 28, 2020. Winners will be announced in early March. For official contest rules and regulations go to pastry.plus/nextgen.

Next Gen 2019 Winner with Jacques Torres and Ron Ben-Israel
Next Gen 2019 Winner with Jacques Torres and Ron Ben-Israel
Celebrating 40 Years of Food Writing

Celebrating 40 Years of Food Writing: A Conversation with Mark Bittman

Thursday, February 27th | 6:30-8:00pm
International Culinary Center
28 Crosby St, 5th Floor, NYC
General Admission: $15

Discount for Students & Alumni
(Email events@culinarycenter.com for verification to receive code)

One of the country’s most widely-admired food writers, Mark Bittman—best-selling cookbook author, journalist and TV personality—has been writing about food since 1980. Although he was never formally trained as a chef, his vast knowledge of the food world, combined with his friendly attitude towards cooking, has made him a household name for more than four decades! As the author of 30 acclaimed books, including the timeless How to Cook Everything series, he continues to educate and foster future minds of the food world at Columbia University’s Mailman School of Public Health.

This February, join us to celebrate Mark Bittman’s 40 years of food writing in a lively conversation with Bittman and Yewande Komolafe—cook, food stylist, writer and spokesperson behind the dinner series, “My Immigrant Food Is…”. Together, they’ll discuss perseverance in the food industry—whether in cooking or in food writing—and how success does not come overnight. Sharing their personal, and professional experiences, we’ll explore their different paths to success and how they’ve built careers outside the kitchen. Both Bittman’s and Komolafe’s work is inspired by making cultural connections through food. They’ll address how students, chefs and professionals in the food industry can make an impact in the world—sustainability, food waste and more—as they discuss how the choices that chef’s make, matter. We’ll also hear about what goes into writing a classic cookbook, like How to Cook Everything, and Bittman’s revision process for the newest edition. Learn the secrets of an award-winning cookbook author and glean insight into one of the greatest food writers of our time!

The evening wouldn’t be complete without questions from our audience! To facilitate a smooth conversation, we ask that attendees submit their questions in advance when purchasing tickets through eventbrite, or by emailing events@culinarycenter.comQuestions from the audience will be taken in advance ONLY.

Mark Bittman
Mark Bittman
Food Writer and Cookbook Author

Mark Bittman is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and The New York Times number-one bestseller, VB6: Eat Vegan Before 6:00.

For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday Magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has more than a million views. He was a distinguished fellow at the University of California (Berkeley) and a fellow at the Union of Concerned Scientists; he is a member of the faculty of Columbia University’s Mailman School of Public Health and is also the editor-in-chief of Heated. Throughout his career Bittman has strived for the same goal: to make the food, in all its aspects, understandable.

Yewande K
Yewande Komolafe
Writer, Recipe Developer and Food Stylist

Yewande Komolafe is a writer, recipe developer and food stylist originally from Lagos, Nigeria. Her background in food has been informed by everything from  – her grandmother’s, mother’s, and aunties’ kitchens, to restaurant kitchens across the United States. Yewande develops recipes that lend taste and texture to her experience as an immigrant in the United States. She has worked closely with chefs and restaurateurs on cookbooks, written and tested recipes for several food publications, and hosts a regular dinner series centered on food, immigration and adaptation. Her recipes and writing have appeared in the New York Times, Whetstone, Food And Wine, Munchies, Saveur, among others. She lives in Brooklyn with her husband, daughter and many jars of spices.

Business Bites Strategies

Business Bites: Strategies for Purchasing and Operations

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.



Monday, February 10th | 6:30-8:00pm
International Culinary Center
28 Crosby St, 5th Floor

Ordered too much of an ingredient with a short shelf life? Have equipment that needs repairs, or to be replaced all together? Purchasing decisions can be some of the most challenging to make when operating a food business, especially in the early days. The right decisions can increase profits, but making the wrong one can be costly! Whether you’re building a new menu with cost efficiency in mind, or navigating the bid process for food, equipment and service vendors, having processes in place to manage these challenges is important to the success of your business.

So, what does it take to streamline your food business operations and perfect your purchasing?

In our next Business Bites event, our panel of experts will discuss strategies that help food businesses streamline their operations—from establishing systems to maximize profits, to coordinating food & equipment purchasing, managing maintenance costs and more. Learn how to find trusted suppliers and purveyors who provide high-quality ingredients, as well as tips to improve inventory organization and optimize food freshness. From menu costing and buying local to service contracts, wait staff education and more, we’ll discuss strategies to improve your operations and prevent costly mistakes. 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!


Tracy Wilson – General Management Consultant, 1 Hotel Brooklyn Bridge & Central Park; ICC Food Business Fundamentals Instructor

A graduate of Western Kentucky University and New York University, Tracy began her restaurant career as an opening member of three-star Gramercy Tavern. She was promoted within Union Square Hospitality Group several times including as General Manager of Tabla Restaurant, and later as General Manager of the multi-unit Art Food Cafes within the Museum of Modern Art.

After 20 years within the Union Square Hospitality Group family, Tracy went on to work as the Director of Operations for Claus Meyers’ Great Northern Food Hall within Grand Central Station, before becoming the General Manager of The Brooklyn Barge. Throughout her career, she has managed multi-million dollar operations with hundreds of employees. In 2009, she joined the International Culinary Center’s Food Business Fundamentals program as a guest lecturer. In 2015, Tracy began consulting for restaurants and businesses to develop key growth areas, including 1 Hotel Brooklyn Bridge, 1 Hotel Central Park, and Bar 65 at the Rainbow Room.


bradford thompson
Bradford Thompson
Owner, Bellyfull Consulting, Inc; ICC Food Business Fundamentals Instructor

Thompson’s culinary career has taken him from coast-to-coast, learning from some of the country’s most notable chefs, including Vincent Gueritault, Alessandro Stratta and Daniel Boulud. He later became executive chef of Mary Elaine’s at the Phoenecian. During his time there, the restaurant earned many awards, including the coveted Mobil 5 star award, AAA 5 Diamond, and the Grand Award from Wine Spectator. Thompson himself was voted one of Food & Wine’s Best New Chefs in 2004 and won the James Beard Award for “Best Chef South West” in 2006.

In 2008, Thompson returned to NYC to become executive chef at Lever House in Midtown. He’s since founded Bellyfull Consulting, which offers private dining, menu consulting, staff training, and culinary productions. He and his wife also started Jules Gourmet Foods, LLC, a company that specializes in Jamaican sauces and seasonings. Thompson is currently executive consulting chef for Miss Lily’s Favourite Cakes, an unparalleled Jamaican restaurant in Greenwich Village. Thompson and his cuisine have been featured in several publications, including Food & Wine, Gourmet, Art Culinaire, The New York Times, and The Jamaica Observer. He’s also received network coverage on Fine Living Network, CBS Early Show, The Today Show, and Food Network.

daniel soloway
Daniel Soloway
Founder & President, Kitchen Options

Dan graduated from the University of Pennsylvania with an Honors degree in Biomedical and Nutritional Anthropology. Upon graduation, he began a career in finance as a Proprietary Options Trader on the American Stock Exchange. Five years later he turned in his pen for a chef’s knife and enrolled at the International Culinary Center.

A 20-year veteran in the restaurant industry, Dan’s focus on purchasing and operations began in the kitchen under Chef Michel Nischan and John Mooney at the W Hotel. During his time at Drew Nieporent’s Tribeca Grill, Dan went from dining room manager to the Director of Purchasing. Following his four years at the Myriad Restaurant Group, Dan joined Chef Thomas Keller to open Per Se as Purchasing Manager, later opening Bouchon Bakery. Eventually, Dan ventured into consulting and founded his company Kitchen Options. His clients include The Shelbourne Hotel in Dublin, Sullivan St. Bakery, Blue Hill at Stone Barns, and Union Square Hospitality Group. Today, he continues to consult for hospitality clients interested in reducing costs, creating efficiencies or bettering their operating procedures.

james murphy
James Murphy
Director of Operations, Procurement & Facilities, Union Square Events

James Murphy is the Director of Operations, Procurement & Facilities for Union Square Events, where he heads a department responsible for developing and implementing best practices in regards to purchasing, sourcing the highest quality products and fostering strong vendor relationships. In addition to his role at Union Square Events, James provides company-wide procurement related support throughout Union Square Hospitality Group.

James graduated from Florida State University where he studied Political Science and Philosophy. In pursuit of more experience and education, James moved to New York in 2008 and began studying nutrition and culinary arts as well as staging at various restaurants in Manhattan and Brooklyn. After working in a variety culinary managements roles, James accepted an offer with Union Square Events as Purchasing Manager in 2011. After four years, James was promoted to his current role as Director of Purchasing and Compliance. When not at work, James enjoys reading, running, cooking and spending time with his family.


Wellness Events To Kick Off The New Year At ICC

This New Year, we’re kicking off 2020 the right way by focusing on health & wellness in the culinary & pastry industry! We’re teaming up with ICC alumna Katzie Guy-Hamilton to challenge the concept of “healthy” desserts and The Center for Discovery to explore the healing properties and nutrition of food.

We’ll begin the month joined by The Center for Discovery’s Jennifer Franck—Assistant Chief, Department of Nourishment Arts—and Executive Chef Peggy Parten to discuss The Center’s mission and goals, as well as how food can have the power to heal. During Chef Katzie’s demonstration, she’ll discuss clean dessert concepts and leveraging fresh flavors as she sits down with her former ICC Chef-Instructor, Jürgen David, to discuss her career after pastry school. Plus, you’ll have an opportunity to taste what we discuss for yourself!

Check out the full event descriptions below and be sure to RSVP to join!

jennifer franck

The Power of Food With The Center for Discovery

January 15 | 3:30pm-5:00pm | ICC Amphitheater

Food has the power to greatly support or completely undermine health.  What, how much, and when we eat can often determine whether we live relatively healthy lives or spend much of it dealing with chronic illness.

Join us for a discussion with Jennifer Franck—Assistant Chief of the Department of Nourishment Arts at The Center for Discovery—focusing on the role of food in health and what foundational principles chefs can use to create dishes that help support optimal wellness. She’ll be joined by the Center’s Executive Chef, Peggy Parten, who will demonstrate these ideas through the ingredients grown on the farm.

No RSVP required for students & alumni.
Limited seating available for the general public, RSVP to events@culinarycenter.com to attend.

katzie guy hamilton

Challenging “Healthy” Desserts with Katzie Guy-Hamilton

January 22 | 3:30pm-5:00pm | ICC Amphitheater

Wellness is a hot button word, but what does it really mean? What does Wellness really look like in a real life? You are a better Chef when you feel great and make better decisions. But wellness and eating “clean” can also be overwhelming.

Join us for a demonstration with ICC alumna Katzie Guy-Hamilton, author, food & beverage consultant for Clarkson Sears Holdings, and formerly the food & beverage director for Equinox. In her debut cookbook Clean Enough: Get Back to Basics and Leave Room for Dessert, she ditches trends and gives a comprehensive guide to cooking simple, whole ingredients that don’t require sacrificing flavor! With a focus on food, you’ll learn fresh food principles and some delicious, daringly simple dishes to fuel yourself and others with feel good fresh food. She’ll focus on clean dessert concepts, leveraging more fresh flavors like juicy grapefruit and tea, paired with light as air meringues, refreshing granitas and tangy yogurts to challenge the concept of “healthy” desserts, replacing it with the perspective of fresh and natural treats. Watch as she demonstrates her Grapefruit & Elderflower with coconut granite and a Labne & Honey Rye Tart with Blood Orange & Pear, and get a chance to taste it for yourself!

No RSVP required for students & alumni.
Limited seating available for the general public, RSVP to events@culinarycenter.com to attend.

chef sean brock and tilit co founders

TILIT and Chef Sean Brock Talk Wellness in Hospitality at ICC

This past October, ICC was pleased to host TILIT, the leading chef wear company for today’s on-the-go culinary professionals, to celebrate the launch of their newest line, TILIT SUPPLY! The company is helping to redefine work wear for the hospitality industry, all while adding their signature street wear flare that chef’s crave.

In addition to debuting their new collection, TILIT Founders Alex McCrery and Jenny Goodman taped a special LIVE segment of their hit Heritage Radio Network podcast, Opening Soon, featuring special guest Chef Sean Brock. The James Beard Award winner shared insights into his new Nashville restaurant complex, the importance of wellness for chefs, and his latest cookbook—SOUTH: Essential Recipes and New Explorations.

As the restaurant industry continues to evolve, restaurateurs like ICC alumna Camilla Marcus, as well as Chef Sean Brock, are focusing on employee benefits—child care, improved health care, and wellness are just a few key ones to name. For 12 years, Chef Brock was the Executive Chef of McCrady’s in South Carolina, as well as the founding chef of Husk restaurant concepts throughout the South. After being diagnosed with an autoimmune disease, he took a step back and reevaluated how he was taking care of himself, both in and out of the kitchen.

He began to rethink health & wellness and how it affects his life, as well as the lives of his employees. After realizing that there was an opportunity for the restaurant industry to improve, he decided to set out on his newest venture. He will soon open his flagship restaurant and first solo establishment in East Nashville, TN—a 10,000-square-foot Appalachian-focused compound featuring a casual downstairs dining room and an upstairs tasting menu. In what’s surely to be pivotal for the restaurant industry, the compound will also feature a mindfulness center focused on mental health for his team. This mindfulness center, he says, was not easy to convince his investors of as the center’s square footage will take away seats in the restaurant, and therefore potential revenue. However, this was a necessary sacrifice that Chef Brock was willing to make. To listen to the full podcast and learn more about how Chef Brock is addressing health & wellness in the restaurant industry, click here.

After the podcast taping, attendees were invited for an exclusive preview of the new TILIT SUPPLY line and tasted recipes from Chef Brock’s brand new cookbook! Check out all of the images from the event below.

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.


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
RSVP to events@culinarycenter.com

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 events@culinarycenter.com.*

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!