chef pablo

Pop Up Dinner with Chef Pablo Ranea

Every year, after celebrating the end of the harvest season in their native Mendoza, Chef & Sommelier Pablo Ranea and Architect Alejandro Cohen pack their bags full of spices, unique ingredients and the spirit of adventure in search of inspiring experiences and challenges.

Together, they bring their unique take on food pairings and gastronomy to cities around the world. Whether the dinner event is held in a private garden or a culinary school, their carefully designed menus showcase Latin America’s best cooking techniques and recipes paired with exquisite wines.

This one-of-a kind experience is the result of Pablo’s well-tested recipes gathered through his extensive travels in cities and countries including San Francisco, New York, Chicago, Washington DC, Los Angeles, Hong Kong, Finland, France, Denmark, Dominican Republic and Peru.

Friends gather around a table with a common desire to enjoy a memorable experience of aromas, tastes and textures of Argentinian and Latin American cooking, wines and history. Pablo and Alejandro arrive with a traveling kitchen of gastronomic marvels and the unique Argentinian wines not found in America.  Prepare for an adventure of the senses.

GET A TASTE OF ARGENTINA IN NYC

Pop Up Dinner with Pablo Ranea
Friday, June 28th | 7:30pm
International Culinary Center
28 Crosby Street
On Friday, June 28th, Chef Pablo & Alejandro return to New York City to present a six course dinner paired with 10 premium Argentinian wines at the International Culinary Center in SoHo. This will be the first time one of their pop up dinners will be open to the public.

PLATED DISHFor this dinner, Chef Pablo will prepare some of his iconic dishes such as Octopus chicharron with green chimichurri, as well as butternut squash, truffle and shrimp raviolis. He will also bring exotic flavors such as Lucuma artisan ice cream with Argentinian dulce de leche to the table.

During the dinner, Pablo—who is also a Sommelier—will introduce specially paired wines like Susana Balbo Brioso white blend (the number one white blend of Argentina); Malbecs from the best districts of Mendoza like Gauchezco Oro Appellation Gualtallary; Tinto Negro Limestone Block and Andillian by Lacoste de Los Andes.

In addition, LOS BUENDIA—a marvelous Bolero band from Mendoza—will fly to NYC to perform during the event.

They invite you to book an unforgettable experience. Attendance is by reservation and pre-payment only. Tickets are $195 and can be purchased here. For reservation questions, please email chefpabloranea@gmail.com for more details.

Please note, this is a dinner format (not a class) and seating will be communal like a big Italian family.

Guests with allergies or dietary restrictions will need to provide notice at least 10 days in advance.

bugible

Bugible: How & Why We Eat Bugs

Explore the flavor profiles of the food of the future—bugs! With the world’s population expected to reach 9 billion by 2050, we’ll need to find sustainable ways to deliver nutritious food to our growing population. Bugs are not only a solution to this problem, but are also one of the more provocative food sources in discussion.

There’s a reason why 80% of the world’s countries have been eating bugs for thousands of years. Bugs come out ahead of traditional live stock, like beef, in any food enviro-metric—gallons of water, Co2 equivalents of greenhouse gases, acres of land, feed-conversion-ration comparisons and more.

ICC is excited to be hosting Aly Moore founder of Bugible—a blog about the world of edible insects—and EatBugsEvents.com for an insightful presentation and tasting about how and why we eat bugs. Opening a dialogue about how what we eat impacts our bodies and our environment, we’ll examine the challenges faced by entrepreneurs, discuss how to overcome the stigma surrounding edible bugs and encourage chefs of the next generation to have an open mind to the opportunities that tasty critters offer. Join us for a guided tasting on Wednesday, June 5th from 3:30-5pm to explore the delicate flavor profiles of critters like grasshoppers and bamboo worms.

JOURNEY THROUGH THE WORLD OF ENTOMOPHAGY

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

About Aly Moore

aly mooreAfter studying public health at Yale University, Aly Moore searched for a way to address the challenges to feed our growing sustainably and nutritiously feed our growing population. She started Bugible.com (blog) to support the growing insect agriculture industry and slowly grew a cult following on Instagram. To reach broader audiences, Eat Bugs Events was formed as an Aladdin’s den of unique educational events like Bug & Wine Pairings, Bug Dinners & Bug Cooking Classes. Since, Bugible has become the leading media & PR brand for the insect agriculture industry, appearing on Netflix’s Bill Nye, Food & Wine, Forbes, & others. Today, Bugible focuses on continuing to spread awareness about other sustainable and nutritious potential of bugs through collaborations with institutions of all kinds from the International Culinary Center, Yale University, Parks & Recreation Districts, or even the Girl Scouts of America.

She is heavily involved in growing the industry’s trade organization – The North American Coalition for Insect Agriculture (NACIA). Learn more here. 

culinary wellness month

Culinary Wellness Month – May Programming

In order to set yourself up for personal and professional success, it’s important to care for your mind, body and spirit. That’s why this month, we’re turning our attention to health and wellness in the culinary industry. Like any profession, working in kitchens and restaurants has its own occupational challenges. At ICC, we strive to prepare our students for their future career—that means providing them not only with the technical skills to excel in the kitchen, but also the tools to take care of their body and mind for a long, healthy career.

There are so many different ways to promote a healthy lifestyle, and we’re excited to bring you just a small sample of things to incorporate into your daily life that will improve your overall well being. We’ll kick off the month with a deep dive into one of the world’s healthiest foods—extra virgin olive oil. This year, the NYIOOC World Olive Oil Competition returns to the International Culinary Center where 18 judges will analyze hundreds of olive oils from around the world to determine the best extra virgin olive oils for 2019. Following the competition, ICC’s sold out Olive Oil Sommelier Certification Courses begin, teaching olive oil evaluation, production, chemistry, food pairing and sensory assessment. In a special demonstration & tasting designed specifically for chefs, ICC students and alumni will have the opportunity to learn about the many health benefits of olive oil and how to discern quality oils, plus how to pair certain olive oils with food to elevate flavor.

Then, we’ll explore the healing power of food with Chef Hiroko Shimbo through a demonstration of Shojin Ryori—the healthful, time-tested, and highly-respected vegetarian cuisine of Japan—and have the chance to taste and experience how this traditional cuisine promotes wellness in both mind and body. Later in the month, we’ll host two on-site workshops for current ICC students to learn how to take care of their body and mind through simple stretches, strength development and breathing exercises that can be incorporated pre- or post-kitchen shift. Read more about our Culinary Wellness month events below and follow us throughout the month for tips on how to start healthy habits at any stage of your career!

Olive Oil Tasting & Food Pairing: What Every Chef Needs To Know
Tuesday, May 7th | 3:30-5:00pm | ICC Amphitheater

olive oilWe’re kicking off our Culinary Wellness month with a tasting of one of the cornerstones of the Mediterranean diet—extra virgin olive oil. Extra virgin olive oil is among the world’s healthiest foods and it can elevate the flavors of dishes to new heights. On May 7th, Curtis Cord, publisher of Olive Oil Times and executive director of ICC’s Olive Oil Sommelier Certification Program, will teach you how to tell if an oil is good or not and define what he believes every culinary professional should know about this important ingredient.

Curtis will be joined by Chef Perola Polillo—ICC graduate and culinary instructor in ICC’s Olive Oil Sommelier Certification Program—who will demonstrate how pairing certain extra virgin olive oils with foods result in new taste experiences. The afternoon workshop will also include a tasting of some of this year’s top-rated olive oils, as ICC hosts the 2019 NYIOOC World Olive Oil Competition during that week.

Open to ICC Students & Alumni ONLY. RSVP is required as seating is limited. Please email events@culinarycenter.com to RSVP.

Wellness in Japanese Cuisine: Shojin Ryori Demonstration
Wednesday, May 15th | 3:30-5:00pm | ICC Amphitheather

hirokoWellness is the state of being healthy in both mind and body. In order to achieve this state, you’ll need to do more than simply drink kombucha, eliminate excess carbohydrates from your diet or consume protein powder for convenience. In this demonstration for our Culinary Wellness Series, Chef Hiroko Shimbo will introduce and illuminate Shojin Ryori, the healthful, time-tested, highly respected vegetarian cuisine of Japan.

This thousand-year-old cuisine can be a guide to the starting point of understanding our relationship to “us” – our minds and bodies; it guides one to understand why we eat, what we choose to eat, how to prepare our food and how to show our respect and appreciation to nature. Chef Hiroko will demonstrate how to make representative Shojin Ryori dishes including vegetarian dashi stock, goma-dofu (a savory tofu-like sesame cake) prepared in two ways and sesame dressed seasonal vegetables. You’ll also have a chance to taste this traditional Japanese Vegetarian Cuisine and experience firsthand how food can heal the mind and body.

Open to ICC Students & Alumni—no RSVP required.
Limited seating available for the general public by RSVP only. Please email events@culinarycenter.com to RSVP.

Taking Care of Your Body & Mind: Strength Development for Chefs
Wednesday, May 22nd | 3:15pm-3:45pm OR 4:00pm-4:30pm | Room 505

five pointsAs you develop your culinary or pastry skills in our kitchens, we also want to help you prepare your mind & body for your professional careers. On May 22, join us for an exclusive hands-on class with Five Points Gym of NYC as part of our Culinary Wellness month. During this unique event, they’ll teach us about the art of Indian Club Swinging—a popular type of exercise used to develop strength with lightweight bowling-pin shaped wooden clubs. Learn from the experts to incorporate these swinging & rotation exercises into your daily routine—you’ll gain the tools to develop your strength for the kitchen and incorporate it into your post shift recovery methods. Students will be asked to participate in physical activity—please wear loose comfortable clothing to work out in like sweat pants & t-shirts. Limited space is available, please RSVP in advance to secure your spot in one of the following 30 minute sessions.

 

Two 30-minute sessions available:

Session 1 (3:15pm-3:45pm) | 15 student max

Session 2 (4:00pm-4:30pm) | 15 student max

Open to Current ICC Students ONLY due to limited capacity.
Students must RSVP to events@culinarycenter.com with your full name, current program & level, as well as your preferred timed session. 

off the vine: uncorking today's trends in wine

Off The Vine: Uncorking Today’s Trends in Wine

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

DISCOVER THE EMERGING TRENDS CREATING A BUZZ IN WINE

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

The world of wine is constantly evolving!  While rich with history and often rooted in ancient tradition, wine is anything but static. This multi-billion dollar business continues to change, challenging established, and aspiring, wine professionals to stay on the cutting edge of today’s trends and rising regions.

Join us for a lively conversation exploring a range of emerging trends creating buzz in the wine industry today. Elizabeth Smith, Wine Program Coordinator at ICC, will be joined by two of NYC’s top sommelier talents—Master Sommelier Alexander La Pratt and Advanced Sommelier Theo Lieberman—to get their insight on what’s in vogue, what’s here to stay and what’s just a fad. We’ll talk about everything from the rise of sparkling, natural & orange wines and indigenous grapes, to the effects of climate change and changes in consumer behavior. Plus, hear predictions from experts at the forefront of the industry on the future of these trends and what’s to come! 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. Don’t miss this chance to discover how today’s hot topics are evolving and how you can utilize them to your advantage on the floor, in sales, and more.

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.

Light refreshments will be provided.

MODERATOR

Elizabeth Smith
Elizabeth Smith, Certified Sommelier, ICC Wine Program Coordinator

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

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

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

PANELISTS

Theo
Theo Lieberman, Advanced Sommelier
Head Sommelier, Compagnie des Vins Surnaturels

Theo Lieberman has worked in the New York City food and wine business for nearly a decade. Beginning in the cocktail industry, Theo worked alongside Sasha Petraske at Milk & Honey, and then went on to become the Head Bartender and General Manager. He then moved on to serve as Head Bartender at Eleven Madison Park.

While working in fine dining, he discovered a deep love of fine wine, which he has continued to pursue as the Head Sommelier of Compagnie des Vins Surnaturels. He has been named one of America’s “Best New Sommeliers” by Wine & Spirits Magazine as well as Zagat’s “30 under 30.” He is the Co-Founder of Thunder Mountain Consulting and is currently pursuing the Master Sommelier Diploma through the Court of Master Sommeliers.

alex lapratt
Alexander LaPratt, Master Sommelier
Beverage Director & Co-Owner at The Atrium, ICC Intensive Sommelier Training Instructor

While many sommeliers have paid their dues as waiters or captains, few have donned a chef’s jacket in a professional kitchen. Alexander LaPratt is an exception. No stranger to working with renowned chefs dedicated to the quality of their restaurants’ wine cellar and service, Alexander has held positions as Chef Sommelier for renowned Chef Jean-Georges; Sommelier for Eric Ripert at Le Bernardin; Head Sommelier at Daniel Boulud’s DB Bistro Moderne; and the first ever Cellar Sommelier at Thomas Keller’s renowned French Laundry. In 2014, Alexander then went on to become the 217th person to ever pass the coveted Master Sommelier exam. Today, Alexander is co-owner and Beverage Director of Atrium DUMBO and Beasts & Bottles, and an adjunct instructor for the International Culinary Center’s Intensive Sommelier Training program.

Throughout his career, he’s received many accolades for his achievements including the title of “Best Sommelier in America” at the 2011 American Sommelier Association competition; 2nd overall in the 2011 Chaine des Rôtisseurs Best Young Sommelier National Finals; winner of the 2nd Annual StarChefs Somm Slam; Wine & Spirits Magazine “Best New Sommelier 2011”; and represented the United States of America in the 2013 Best Sommelier of the World Competition in Tokyo, Japan. Read Alex’s full bio here.

baklava

Cookbook Conversation With Alumna Anna Gass & HarperCollins

On May 30th, join us for a discussion with Cristina Garces, Editor at HarperCollins Publishers, in conversation with ICC Alumna Anna Francese Gass, author of newly released cookbook Heirloom Kitchen. Gain insight into what it takes to write a cookbook, as well as what publishers are looking for and the working dynamics between an author and publisher. Learn about food styling, writing and editing recipes, and even tasting (and testing) the recipes. Plus, taste one of the final recipes in her book, “Church Festival” Spanakopita, and ask the questions you need to get your cookbook published!

Copies of Anna’s new book, Heirloom Kitchen, will be available for purchase. Anna will also be signing books after the event.

HOW DO I WRITE A COOKBOOK? GET YOUR QUESTIONS ANSWERED.

Thursday, May 30th | 3:30-5:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater
MEET THE AUTHOR: ANNA GASS

Anna Francese Gass grew up in a small town on the Rhode Island shore before moving to New York City for university and an exciting new life. After a stint in the corporate world, she decided—in order to be truly happy—she needed to spend her time in the kitchen, instead of an office cubicle.

She quit her fast-paced sales job and, in 2011, enrolled in the Professional Culinary Arts program at the French Culinary Institute, now The International Culinary Center, in Lower Manhattan to follow her dream of cooking. Soon thereafter, she found her niche in test kitchens, and has worked for Whole Foods, Mad Hungry, Martha Stewart Living Omnimedia and Food52.

After assisting on numerous successful cookbooks, she decided to write her own, Heirloom Kitchen. For this cookbook, she traveled around the country cooking with Mothers and Grandmothers, and her hope is that by transcribing these cherished recipes, they will continue to be shared and loved for generations to come.

business bites

Business Bites: Reaping The Benefits of Going Green

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.

THE ECONOMIC REWARDS OF MAKING YOUR FOOD BUSINESS SUSTAINABLE

Thursday, April 18th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

63 million tons of food is wasted annually in the US—that’s equivalent to 180 Empire State Buildings—and the restaurant industry alone generates 11.4 million tons of food waste each year. There’s no denying that there remains great room for improvement to make food businesses and restaurants more sustainable. In addition to the environmental and social reasons, there are also many economic incentives for businesses to adopt sustainable practices. For instance, did you know that for every dollar invested in food-waste reduction, restaurants can realize about $8 in cost savings? Energy efficiency, composting, recycling, ingredient sourcing and packaging are all ways that food businesses can incorporate sustainable practices to improve their bottom line.

So what does it take to make your restaurant or food business sustainable through the front door and out the back?

In celebration of Earth Day this April, and part of our Understanding Your ‘Foodprint’ series, our latest installment of Business Bites, Reaping the Benefits of Going Green, will demonstrate how these ethical choices can help to reduce your bottom line. Hear from a panel of experts operating local restaurants with an emphasis on sustainability, as well as professionals working to bring solutions in food waste to consumers and food business owners a like. They’ll discuss NYC requirements for commercial organic waste, solutions for hauling food waste, composting, compostable packaging & products, sourcing ingredients, energy efficiency and more. Plus, you’ll also have ample time for networking and the opportunity to learn how ICC’s Culinary Entrepreneurship program can take you from concept to business plan & pitch in just 6-weeks!

MODERATOR

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

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

PANELISTS

christina mitchell grace
Christina Mitchell Grace, CEO of Food Print Group

Christina Grace is a leader in sustainable food systems planning and zero waste. She is CEO of Foodprint Group, a services business that helps food, hospitality and corporate office teams design for zero waste through better purchasing, recycling infrastructure and integrated training. She is co-author of the NYC Zero Waste Design Guidelines, and an advocate for sustainable food and waste policies. She has 15+ years experience as a food systems planner working from farm to compost. She is a trained cook based in Brooklyn where she’s raising two kids and a startup.

john opperman
John Oppermann, Executive Director of Earth Day Initiative

John Oppermann serves as Executive Director of Earth Day Initiative, an environmental non-profit with a variety of sustainability initiatives, including the Gotham Grazer sustainable food education program and a community solar program helping to bring rooftop solar facilities to New York City.  The Gotham Grazer program includes various sustainable food toolkits, including a mock negotiation placing participants in the roles of stakeholders trying to bring sustainable food solutions to a food desert.  He also serves as an Associate Real Estate Broker at Compass, specializing in green and healthy homes, and an adjunct professor at NYU with a course titled Marketing Green Homes, which looks at how a variety of green and healthy building features and standards (including LEED, Passive House, and WELL) resonate with home buyers.  John is a graduate of Georgetown University’s School of Foreign Service and Harvard Law School.​

naama
Naama Tamir, Co-Founder of Lighthouse & Lighthouse Outpost

Naama Tamir born and raised in the city of Rehovot in Israel, she moved to NY in 2000 after her mandatory IDF service. She studied Philosophy and Psychology at Hunter college while moonlighting in the hospitality industry. Upon graduation it became clear that her passion lies in restaurants, sustainability and education. In 2011 along with her brother-partner Assaf Tamir, they opened Lighthouse in South Williamsburg, a sustainable and forward thinking restaurant. In August 2016 the opened a second location named Lighthouse Outpost in Soho.

Other commitments include : Producer of Umami Food and Art Festival, Chair of sustainability practises and green initiative at BaBar (bar & restaurant alliance), Co-founder NFL – No Free Lunch sustainability platform at the Institute of Public Knowledge, Collaborator in the reusable to go container project by sanitation department, Guest speaker : NYU, New School,  ICE – ‘Sustainability Plate by Plate’ Conscientious Capitalism’, Consultant & leader : Fair Kitchens initiative, Contributor : James Beard Foundation Impact Program

michael chernow
Michael Chernow, Co-Founder of The Meatball Shop & Founder of Seamore’s

Michael Chernow started working in restaurants as a teenager on New York City’s Upper East Side.  He has since built a successful career in the industry including seven years at Frank Prizanzano’s eponymous flagship restaurant, Frank, where he cultivated a large, loyal following.  In 2007, Michael enrolled in the French Culinary Institute, graduating with honors and an associate’s degree in both Culinary Arts and Restaurant Management at the end of the two-year program.  In 2010, Michael teamed up with his childhood friend Daniel Holzman and debuted The Meatball Shop in New York City’s Lower East Side. The mix-and-match menu of meatballs, served in a warm and convivial environment, was an instant hit.  Five more locations of The Meatball Shop—in Williamsburg, the West Village, Chelsea, the Upper East Side and the Hell’s Kitchen—opened in quick succession. Michael also co-authored The Meatball Shop Cookbook, which was published to much acclaim in 2011. A passionate fisherman since childhood, Michael combined his love of fishing and his culinary expertise with Seamore’s in New York City, which opened in summer of 2015 to immediate and consistent buzz. Michael has appeared in countless broadcast segments including ABC’s Good Morning America, NBC’s TODAY Show and The Tonight Show with Jay Leno as well as in an array of widely reaching local and national publications such as The New York Times, Food & Wine, Saveur, People, Food Network Magazine and GQ. 

good france festival

Celebrating French Cuisine in NYC

At the International Culinary Center, we love any excuse to celebrate French food and wine—we were founded as the French Culinary Institute after all! So this March, we were thrilled to participate in the Goût de France festivities with the French Consulate as they expanded the Official Good France Day, March 21st, into a 4-day festival celebrating la cuisine Provençale all around New York.

From March 20-23, New Yorkers had the chance to experience a taste of Provence with a spotlight on the region’s best chefs and its iconic dishes. ICC was proud to host the educational series of the Goût de France festival on Thursday, March 21st (the Official Good France Day worldwide) with a full day of hands-on classes, workshops and a celebratory reception.

Throughout the day, attendees learned about the incredible ingredients of Provence and how they could use them in their own kitchens. Below, learn what these seven featured chefs taught our attendees and find the recipes for their French classics to create at home.

On the morning of March 21st, 24 eager attendees gathered to create one of the most iconic dishes of Marseille— bouillabaisse. Chef Serge Devesa, Executive Chef of the Loews Regency in NYC, taught the secrets behind creating his perfect seafood stew.

A native of Marseille, Chef Serge has been cooking French, Asian and Caribbean cuisine for over 30 years. His bouillabaisse recipe is said to be one of the best in the country, and participants were lucky enough to learn how he’s been creating it for decades. Seemingly simple tricks like asking your fishmonger for the bones of the fish you’re purchasing were divulged, as well as incorporating fish stock to your rouille sauce to add a punch of flavor to your dish. For Chef Serge’s iconic bouillabaisse recipe, click here.

chef herveAfter Chef Serge’s hands-on class, cooking class attendees, ICC students & alumni and community guests were treated to three demonstrations throughout the day. First up, our very own Director of Culinary Arts & Technology, Chef Hervé Malivert, demonstrated how to make a delicious snack from Provence—panisse! Panisse is a fried chickpea flour cake straight from the south of France and served best with a glass of rosé in the summer months, or paired with heavier dishes in colder months.

panisseChef Hervé stressed that when you’re cooking the batter, it is vital that you cook off the chickpea flour to avoid having a raw flour flavor. This cooking time will vary, but you’ll be able to tell when the mixture begins pulling away from the sides of the pan and the starchy flavor has dissipated. Chef Hervé paired his dish with a delicious aioli & tapenade. You can recreate this snack from the South of France using his recipe here.

olivierFollowing Chef Hervé’s demonstration,  Chef Olivier Reginensi, Corporate Executive Chef of Maison Kayser, NYC taught attendees how to make a traditional soup from Provence—Pistou! Pistou is a healthy spring soup with onion, garlic, tomato, pasta and pesto, perfect for the rainy days of April & May.

Interestingly enough, you’re not supposed to make Pistou soup with chicken or vegetable stock for a few reasons. For one, it is supposed to be a cheap soup that is filling, and shouldn’t require purchasing stock. In addition, it also allows the fresh flavors of the vegetables to be showcased in the soup. Chef Olivier stressed paying attention to the different vegetables when cooking as cook times vary. For instance, the cranberry beans that are essential to the soup take 15 minutes to cook, while the zucchini would be too soft if you cooked it in the soup for that long.

saint victors navettesTo pair with his Pistou soup, Chef Olivier also made Saint Victor’s Navettes. The texture of these sweet, mini baguettes reminded some of biscotti. When making Saint Victor’s Navettes, it’s important not to skimp on the orange blossom—a key ingredient in these mini treats. Find Chef Olivier’s recipes for Pistou soup and Saint Victor’s Navettes here.

Rounding out the day of educational workshops, Chef Florian Hugo—cookbook author & chef—joined the ICC community to create one of the most widely recognized French dishes, Ratatouille, along with a sugary dessert, Chichi-Fregi, that was not to be missed. Unlike Pistou soup, where the vegetables are can be alternated depending on what’s available and in season, ratatouille must be made with a few key ingredients: tomatoes, onion, garlic, eggplant, red pepper and zucchini.

ratatouilleAfter enjoying Chef Florian’s perfectly plated ratatouille, he treated attendees to a sweet finish—chichi-fregi. Chichi-fregi is a fried, light & airy doughnut that is rolled in sugar and commonly served as street food. They are similar to beignets found in New Orleans, but with an orange blossom twist for added flavor. Find both of his recipes here.

To conclude the day, Chef Jean-Louis Dumonet, President of the Maître Cuisinier de France-North American Chapter, Chef Jean-Louis Gerin, President of the Academie Culinaire de France-US Delegation and Chef Sébastien Baud, Chef of the Consulate General of France-NY featured signature dishes from Provence in passed canapés and glasses of Rosé provided by Château D’esclans.

New York’s Consul General of France, Anne-Claire Legendre, ended the night with a speech that was a perfect conclusion to the day of festivities. As she said, “When you think of Provence, you think of long lunches by the sea, fantastic landscapes and a long swim in the sea.” By bringing the five events to ICC, attendees were able to feel just that in the heart of NYC.

riverpark farm

Understanding Your ‘Foodprint’ – April Sustainability Programming

Since 1970, Earth Day has provided a way to bring environmental challenges to the forefront of our conversations. A catalyst for ongoing education, action and change, Earth Day promotes environmental awareness and solutions while celebrating our connection to the Earth.

tomatoes being grownHere at ICC, we often think about the impact of practices in the culinary industry on the environment. Culinary education plays an important role in teaching one to think about the use of whole ingredient cooking. Our students learn the art of charcuterie and butchery to make use of the entire animal, in addition to learning to make stocks, sauces and more utilizing vegetable cut offs. Promoting usage from leaf-to-root and snout-to-tail not only minimizes food waste, but also cuts down on food cost.

In the Farm-to-Table extension of our Professional Culinary Arts program, students take their culinary education beyond the kitchen through the 4-day Farm Powered Kitchen field trip to Blue Hill at Stone Barns and Stone Barns Center for Food & Agriculture. They also participate in lectures from the agriculture specialists and Stone Barns, as well as field trips to urban farms, green markets and more.

There are other ways to decrease food waste in the kitchen, one of which is composting. Since 2007, the school has composted an average of 350 lbs per day. When possible, the school also regularly donates food to The New York City Rescue Mission, including 3-tier cakes made in our Professional Pastry Arts program. To further efforts on campus to counteract our environmental impact through food, we implemented a Meatless Monday program into our Family Meals.

mushroomsMeatless Monday encourages people to eliminate meat from their diet just one day a week to see both increased health benefits and decrease their environmental impact. In just one year, by eliminating meat from our family meal each Monday, we eliminated 4,600 lbs of meat, saving 4.8 million pounds of greenhouse gases from being emitted into our atmosphere. Since an average car emits 12,000 pounds of greenhouse gases per year, that’s the equivalent of taking 400 cars off the road!

In honor of this year’s Earth Day celebrations, we’re dedicating our event programming in April to promote sustainability in food, farming and business practices to better understand your foodprint. We’ll look at the many ways food impacts the environment, like how sustainable seafood farmers and urban farm-to-table restaurants are shaking up the food industry and much more. Find a list of April demos & events below focused on sustainability and stay tuned for additional details as they become available!

Sustainable Seafood Demonstration and Lecture
with the Sustainable Shrimp Partnership
Wednesday, April 3rd | 3:30-5pm | ICC Amphitheater

Catch of the Day: Sustainable Seafood

As seafood starts to take centre place on many more plates, this session will discuss some of the important sustainability issues facing the sector and why choosing responsibly sourced products makes a big difference not only to taste, but quality, health, and to the environment.

With guests from two leading sustainability initiatives – Jose Antonio Camposano and Avrim Lazar, this session will explore how the farmed shrimp and salmon sectors are making sustainability a key attribute in delivering high quality products which benefit our oceans.

Plus live demos from Ecuadorian Chef Gabriela Cepeda and Vancouver’s Ned Bell will showcase some unique seafood dishes.

Gabriela Cepeda is owner of La Central Deli Shop in Guayaquil with 10 years of experience in the business, and was Head Chef of the Presidential House in Ecuador for 4 years.

Ned Bell is Executive Chef for OceanWise. He has experience working in some of Canada’s top kitchens and was, most recently, executive chef of Four Seasons Hotel Vancouver and YEW seafood + bar. Bell’s diverse background includes seven seasons on Food Network Canada’s Cook Like a Chef and he has been recognized as Canada’s Chef of the Year at Food Service and Hospitality magazine’s 2014 Pinnacle Awards.

 

Ned Bell

Long-time sustainable seafood ambassador Ned Bell is the Ocean Wise Executive Chef based at the Vancouver Aquarium. Bell’s cooking philosophy is globally inspired and locally created.

With the support of the Ocean Wise seafood program, Bell founded Chefs for Oceans in 2014 to raise awareness about sustainable seafood by riding his bike across Canada. Bell’s dedication to sustainable seafood has inspired many Canadian chefs to get involved in the cause – a movement that is having a meaningful impact on the way consumers think about the seafood they eat, where it comes from and how they, too, can help protect our oceans by making ocean-friendly seafood choices.

Bell was recently awarded the Global Seafood Award for Advocacy at the 2017 Seaweb Seafood Summit.

He has experience working in some of the country’s top kitchens and was, most recently, executive chef of Four Seasons Hotel Vancouver and YEW seafood + bar, a proud Ocean Wise partner. Bell’s diverse background includes seven seasons on Food Network Canada’s Cook Like a Chef and he has been recognized as Canada’s Chef of the Year at Food Service and Hospitality magazine’s 2014 Pinnacle Awards, Best Overall and Rising Star by Where magazine and Top 40 Foodies Under 40 by Western Living magazine in 2008.

Open to students & alumni – NO RSVP required. Limited seating available to the public, RSVP to events@culinarycenter.com.

Urban Farm-to-Table Demonstration with Riverpark
Led by Executive Chef Andrew Smith & Riverpark Farm Manager Jonathan Sumner
Wednesday, April 10th | 3:30-5pm | ICC Amphitheater

Nestled on a unique garden plaza with romantic East River views, Riverpark represents a dynamic culinary destination reflecting Chef Tom Colicchio’s overall vision as a restaurateur. With menus that change daily to reflect the seasonal ingredients that they have available in their urban farm, Executive Chef Andrew Smith and Riverpark Farm Manager Jonathan Sumner work together to reflect seasonality.

Join us for a demonstration and lecture with Chef Smith and Jonathan in an opportunity to learn how they create a dynamic environment for ingredients to flourish in the heart of New York City.

Open to students & alumni – NO RSVP required. Limited seating available to the public, RSVP to events@culinarycenter.com.

Business Bites: Reaping the Benefits of Going Green
Thursday, April 18th | 6:30-8pm | ICC Amphitheater
RSVP to events@culinarycenter.com

Learn more here!

63 million tons of food is wasted annually in the US—that’s equivalent to 180 Empire State Buildings—and the restaurant industry alone generates 11.4 million tons of food waste each year. There’s no denying that there remains great room for improvement to make food businesses and restaurants more sustainable. In addition to the environmental and social reasons, there are also many economic incentives for businesses to adopt sustainable practices. For instance, did you know that for every dollar invested in food-waste reduction, restaurants can realize about $8 in cost savings? Energy efficiency, composting, recycling, ingredient sourcing and packaging are all ways that food businesses can incorporate sustainable practices to improve their bottom line.

So what does it take to make your restaurant or food business sustainable through the front door and out the back?

In celebration of Earth Day this April, and part of our Understanding Your ‘Foodprint’ series, our latest installment of Business Bites, Reaping the Benefits of Going Green, will demonstrate how these ethical choices can help to reduce your bottom line. Hear from a panel of experts operating local restaurants with an emphasis on sustainability, as well as professionals working to bring solutions in food waste to consumers and food business owners a like. They’ll discuss NYC requirements for commercial organic waste, solutions for hauling food waste, composting, compostable packaging & products, sourcing ingredients, energy efficiency and more. Plus, you’ll also have ample time for networking and the opportunity to learn how ICC’s Culinary Entrepreneurship program can take you from concept to business plan & pitch in just 6-weeks!

Off the Vine: Careers in Wine

How to Jump-start Your Career in Wine

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

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

This month, we gathered for a dynamic panel discussion with Slim Mello, Head Sommelier at the Mandarin Oriental; Michele Thomas, Assistant Manager and Buyer at Greene Grape Wine & Spirits; Patricia Alazraki, Brand Manager for Monsieur Touton; and Cristina Coari, Wine Education and Press Manager for Vias Imports.

Together, we explored topics like career paths, hiring practices, qualities that employers seek and the paths that each panelist took to get to where they are today. Below, learn what our panelists said about translating skill sets, building your network, hiring practices, and salary expectations!

How can my skills translate to the wine industry?

wineWhen people consider changing careers to enter the wine industry, they are often worried that their skills won’t translate to wine. It’s intimidating to think about starting a new career at any point in your life, but if you share a passion for wine, you’ll fit right in to this new industry.

Your resume doesn’t always have to be perfectly polished—many of your previous work experiences can be translated into the skills needed to pursue the wine career of your dreams. So what are some of the skill sets that you can utilize in your future wine career?

For starters, a desire to learn, listen and study are all very helpful. Pursuing your wine education requires a dedication to study. Even as a professional, you’ll find it important to continue to learn about new wines, taste new producers, etc. Previous front of house or service experience is a plus, as well as any sales background. Being a people person and feeling comfortable speaking with others is very important. Don’t be afraid to ask questions—being able to read a room and help identify what someone wants is not a small task. Make sure you can talk about your previous experiences and apply them to what you want to do in the future. Use your qualifications as leverage and know that all experience is good experience!

How do I build my network?

Building your network is key in any industry, especially within the tight-knit community of wine. If you want to be a part of this community, you have to put yourself in the position to meet people. Attend a tasting event. Frequent industry meet-ups. Reach out to a professional contact on social media. Making a connection, even through social media platforms like LinkedIn, Facebook, Twitter or Instagram can introduce you to new people who can become great resources in this business.

Panelist Patricia Alazraki, ICC alumna and Brand Manager of Monsieur Touton, found her current job through a friend’s social media post on Facebook. After reaching out to a mutual friend and asking to get coffee to learn from her expertise, her new contact ended up offering her a job. Never be afraid to reach out to someone already working in the industry or at a company you want to work for—more often than not, they are more than willing to help in any way that they can.

Speaking of social media, use your channels to build your own wine presence. Demonstrate your knowledge of wine by posting tasting notes and using popular wine hashtags. You never know who might reach out to you!

What do hiring managers look for when interviewing?

wine pouredAlthough a resume is important in any interview, all of our panelists—who are hiring managers themselves—agreed that two of the most important skills you can bring to your interview are not actually on your resume. Passion and people skills are integral to how you sell yourself in any interview. By bringing your passion for wine to the forefront of your interview, you’ll show that you’re able to connect with customers and consumers.

Interactions that you have in your interview are a good indicator for how you will interact with your customers. You have to be able to carry a conversation and learn about someone’s interests so that you can recommend the right wine to them and have them coming back for more.

What can I expect for my salary?

Like any industry, salaries in wine vary greatly. According to our panelists, who all have years of combined experience, you can expect to start at around $15-$20 while working in retail. Then, anywhere from $25,000-$50,000 is a great ballpark when you begin in a restaurant, not including what you’ll make in tips! From there, Head Sommeliers can make $70,000+ with experience, higher level certifications and percentages of monthly sales or tips. Brand Ambassadors can make anywhere in the $60,000-$90,000 range and added sales commission can increase salary.

Want to learn more about how ICC’s Intensive Sommelier Training program can help you pursue your wine career? Check out our next Off the Vine panel in April!

Barrel of Sherry

Certified Sherry Wine Specialist Seminar

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 April. Register today to reserve your seat!

Monday, April 22
3:30pm-6:00pm
International Culinary Center
28 Crosby St, 5th Floor | New York, NY 10013

Cost: $35 per person

EVENT DETAILS

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.