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 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: CULTIVATING & RETAINING TOP TALENT

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 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

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 Culinary Entrepreneurship 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.

wine

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.

FALL CLASSES, PANELS & TASTINGS AT ICC

OFF THE VINE PANEL DISCUSSION
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.

UPCOMING CLASSES
Wine pouring
One-day Wine Uncorked Class
Saturday, October 12 | 12:00pm-3:00pm
$195

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
$9,950

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
$35

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.

UPCOMING TASTING EVENTS FOR CURRENT STUDENTS & ALUMNI

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

medoc
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.

rum
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!

CURRENT INTENSIVE SOMMELIER TRAINING STUDENTS ONLY

aaron sanchez

Chef Aarón Sánchez To Visit ICC This October

ICC Students & Alumni Invited to an Exclusive Demonstration & Talk to Celebrate the Release of Sánchez's New Book

Join us for an exciting demonstration & discussion with Aarón Sánchez, award-winning chef and judge on FOX’s hit culinary competition series MasterChef. In this exclusive ICC demo, Chef Sánchez will be debuting his brand new memoir, Where I Come From: Life Lessons from a Latino Chef, which will be released on the day of the demonstration! You’ll have the opportunity to be one of the first in the world to purchase his memoir and have it personally signed by him at the demonstration. Plus, don’t miss your chance to get a taste of Chef’s Quick New Orleans Shellfish Étouffée! This is the first dish that he cooked for his mom after finishing his training in New Orleans and is featured in his new book.

Chef Aarón Sánchez Demo
Tuesday, October 1
3:30pm-5:00pm
International Culinary Center
462 Broadway, 2nd Floor Amphitheater | New York, NY 10013
Open to ICC Students & Alumni
*RSVP Required*
Be sure to come with your questions ready for the audience Q&A portion of the demonstration!

aaron sanchez and studentWhere I Come From: Life Lessons from a Latino Chef  is a powerful new memoir from one of America’s most preeminent chefs and television personalities. Sánchez shares the story behind his food, family, and professional journey and is a highly personal account of growing up and finding his way as a son, father, Latino, and as a chef. In Where I Come From, Sánchez dives into his early years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world. Sánchez interlaces his experiences with recipes from moments in his life such as his mother’s Pineapple-Ginger Chicken Wings with Soy-Pineapple Glaze, Seared Salmon with Pumpkin Seed Mole, and Tequila-Battered Cauliflower Tacos with Chimichurri and Chipotle Mayonnaise. He shares the invaluable lessons he learned from his upbringing and his training—both inside and outside the kitchen—and offers an intimate look into the chaotic and nontraditional life of a professional chef and television personality.

aaron sanchezSánchez is the chef and owner of Mexican restaurant Johnny Sánchez in New Orleans and author of two cookbooks. Sánchez learned how to cook from an early age through helping his family prepare traditional Mexican food and is still passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen. As an active philanthropist, Sánchez launched the Aarón Sánchez Scholarship Fund, which is an initiative that empowers aspiring chefs from the Latin community to follow their dreams and attend ICC’s Professional Culinary Arts program.

Barrel of Sherry

Certified Sherry Wine Specialist Seminar Returns This November 2019

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 November. Register today to reserve your seat!

Thursday, November 14, 2019
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.

elevating hospitality through wine

Off The Vine: Elevating Hospitality Through Wine

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

How Sommeliers Have Become Ambassadors of Hospitality

Thursday, September 26th | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

The importance of service is not an unfamiliar concept to the world of Sommeliers. In fact, organizations like the Court of Master Sommeliers Americas® have long been responsible for setting a global standard of excellence for beverage service within the hospitality industry. While standard service techniques and proper mise-en-place remain the same, the role of service in hospitality continues to evolve and Sommeliers are being asked to expand with it. As ambassadors of hospitality, Sommeliers must adapt to take service beyond the bottle to fit the needs of today’s customer.

So how can sommeliers stay relevant in this changing industry?

In our next Off the Vine panel, we’ll sit down with wine industry professionals Anna-Christina Cabrales (Certified Sommelier—General Manager & Wine Director of Morrell Wine Bar) and Jerry Cox (Advanced Sommelier—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—think the rise of natural wine or the stunted appearance of varietals like Pinot Grigio! Plus, they’ll share professional words of wisdom that every sommelier should know, such as the do’s and don’t(s) of service, balancing wine knowledge with guest experience, and how to provide customers with the information they can’t get from a Google search! 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.

Light refreshments will be provided.

MODERATOR

nikki palladino
Nikki Palladino, Certified Sommelier, ICC Wine Program Coordinator

Nikki Palladino joins her alma matter as ICC’s newest Wine Program Coordinator. Nikki began her career in publishing, earning a certificate in Books & Digital Magazine Media from NYU’s SPI Program.  Thereafter, she secured a Juris Doctorate from Villanova University School of Law – clerking for a judge and working for a legal consulting firm in Manhattan.

After traveling to Napa, however, she was drawn to the vine and decided to shift her career focus to hospitality. After graduating from ICC’s Intensive Sommelier Training Program, Nikki joined B&B Hospitality Group, where she worked first as a Server at La Sirena and eventually as a Sommelier, at beloved neighborhood spot, Lupa. More recently, Nikki worked as Head Sommelier at the seafood staple Oceana, in Midtown.  While at Oceana, Nikki was featured in Food & Wine Magazine and was responsible for purchasing wines for the Italian portion of the List.

She is a member of Women of the Vine and is a Certified Sommelier through the Court of Master Sommeliers Americas®.

PANELISTS

Anna Christina Cabrales
Anna-Christina Cabrales, Certified Sommelier
Beverage Director and General Manager of Morrell Wine Bar

Morrell Wine Bar Beverage Director and General Manager, Anna-Christina Cabrales brings a wealth of wine and culinary experience to her position. Growing up in a large family of chefs, Anna’s love of food and wine led her to the International Culinary Center where she received a Grand Diploma in Culinary Arts and graduated from the first Intensive Sommelier Training program. Since joining Morrell in 2012, Anna-Christina has expanded the by-the-glass selection to, at one point, more than 150 wines. Her efforts have been recognized and awarded by The World of Fine Wine in 2014 naming Morrell Wine Bar’s glass list “Best by-the-glass Wine List” and the 2015 Award of Excellence from Wine Spectator for growing the bottle list well over 1,200 selections. Outside of work, she enjoys her time dining and enjoying wines from the regions of Champagne, Northern Rhone, Bandol and Burgundy.

Jerry Cox, Advanced Sommelier
Sommelier at Le Coucou

Born and raised in Knoxville, Tennessee, Jerry graduated from the Kelly School of Business at Indiana University with a degree in Marketing. After college, he spent a year in Buenos Aires, Argentina studying culinary arts at Gato Dumas Colegio de Gastronomía. In 2013, he moved to NYC where he began working at Colicchio & Sons. Jerry enrolled in ICC’s Intensive Sommelier Training program in the spring of 2014, passing the Court of Master Sommeliers Americas’ Introductory and Certified Sommelier Examinations upon completion of the program. After several months of travel in 2015, which included a stage at a B&B in the Loire Valley, Jerry returned to NYC in 2016. Shortly after, he began working as a Sommelier and opening member of the Le Coucou team. Since opening, the team has achieved such accolades as the James Beard Award for Best New Restaurant in the U.S. and Wine Spectator’s Award of Excellence. Jerry passed the CMS Advanced Sommelier Examination in July of 2019.

group shot

MEXICAN CHOCOLATE MASA COOKIE TAKES HOME THE GOLD AT ICC’S 2019 COOKIE GAMES!

The 7th Annual Cookies Games was, yet again, a huge success! Throughout the week, students prepped their original cookie recipes and demonstrated the extraordinary creativity of ICC’s Professional Culinary and Pastry Arts students. A total of 19 applications from current students were submitted for the chance to compete this month. An in-house selection committee narrowed it down to 10 finalists who produced a wide variety of interesting flavors and textures inspired by countries around the world. This year, the selection committee chose recipes that included never-before-seen (in The Cookie Games!) ingredients like parsley, porcini mushrooms, rosewater, Stilton blue cheese and masa harina.

all of the cookiesFrom the use of turmeric in the Spiced Golden Coco Cookie inspired by India, to the bold blue-cheese in the Stilton Cherry Walnut Shortbread, students combined their technique-based education with their travels, heritage and memories to create unique submissions for the games. Check out the full list of finalist creations below!

“The Cookies Games is an exciting opportunity for the next generation of chefs to flex their creative muscles. The 7th annual games this year brought a broad range of ingredients and pairings. I applaud all the professional ICC students for their innovation and determination in this tough competition.” —Jansen Chan, Director of Pastry Operations and Creator of The Cookie Games

chocolate masa cookie

This year’s first place winner, Professional Pastry Arts student Hester Farabee, took home the Grand Prize—KENWOOD Kitchen Machine Stand Mixer, Valrhona Alpaco 66% Dark Chocolate and $30 Gift Card + book from the MoMA Design Store—for her Mexican-inspired Mexican Chocolate Masa Cookie. Craving more of her delicious, sandwich cookies? You can make Hester’s cookies at home, click here for full recipe.

Congratulations are also in order for Pastry student, Lily Hu, who came in second place with her Crazy Rich Asians’ Shortbread inspired by her Chinese heritage. In her delicious recreation of a Millionaire’s Shortbread, she incorporated Chinese Five-spice powder, which commonly includes cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Lily took home a De’Longhi Countertop Oven and $20 Gift Card + book from the MoMA Design Store.

Third place went to the USA-inspired Barbecue Cookie created by Professional Pastry Arts student, Dressler Parsons. Dressler explained that her inspiration for the cookie came from her dad’s love of creating smokey-barbecue in their backyard. He was even there in the jam-packed audience cheering her on! Dressler received a BRAUN Hand Mixer and $10 Gift Card + book from the MoMA Design Store.

Finally, the audience vote for Fan Favorite went to none other than Professional Culinary Arts student, Hayley McLean’s Sticky Toffee Pudding Cookie, inspired by her travels through the United Kingdom. During her externship at Citi Group, Hayley learned how to create a proper sticky toffee pudding from her head chef who was originally from the UK!

chef michael anthonyWe’d like to thank all the student participants of the 2019 Cookie Games, as well as our expert judges who provided thoughtful critique and suggestions to our students. This year’s roster of judges included 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. We’d also like to recognize the generosity of our sponsors who provided the prizes and gift bags for all competitors. A special thank you to Valrhona for providing all of the chocolate for the competition! Check out our full gallery of photos from this year’s games below!

2019 COMPETITORS:

BARBECUE COOKIE
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
michel et augustin
milk bar
moma design store
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.

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.