Farmageddon Movie Screening + Q&A with Producer Kristin Canty + Joshua Brau

Farmageddon is a film that tells the story of small, family farms that were providing safe, healthy foods to their communities and were forced to stop, sometimes through violent action, by agents of misguided government bureaucracies, and seeks to figure out why.

On Wednesday, November 2 at 6:30pm, join us for a full screening of the film in partnership with Journee. Following the viewing, there will be a Q&A session with producer Kristin Canty and Program Manager for Food with Integrity at Chipotle Mexican Grill, Joshua Brau.

To reserve your place at the event in our 2nd floor amphitheater, visit:


Fall Wine Event Series at California Campus

The International Culinary Center® proudly introduces a fall wine series dedicated to providing a fresh understanding and appreciation for an array of intriguing grapes, regions and producers at their Silicon Valley campus. Lead by Master Sommelier and ICC instructor Dennis Kelly, each event will be open to the public spanning from 6pm through 8pm.

ICC California WineKicking off on Thursday, October 13, expand your palette beyond the more popular wines such as Chardonnay and Cabernet. Learn how grape variety, wine styles and geographic regions play a major influence in the outcome, while tasting six different esoteric wines including Xinomavro and Scheurebe. On Thursday, November 10th ICC invites you to become versed with one of the world’s most versatile wines, Pinot Noir. Just in time for the Thanksgiving holiday, attendees will experience just why Pinot Noir should have a place at your holiday table through theory, smell and taste. Lastly, pop into the full swing of the holidays with Champagne: Behind the Bubbles on Thursday, December 8. Discover the nuances existing between bottles from vintages, vineyards and unique producers and celebrate the symbol of celebration.

Thursday, October 13 – Esoteric Wines
Thursday, November 10 – Pinot Noir from Around the World
Thursday, December 8 – Champagne: Behind the Bubbles

All classes require an RSVP, as seating is very limited. Please RSVP to Associate Wine Director, Rachel Lintott:

How to Write a Cookbook Series: China: The Cookbook

Free event, RSVP to

Join us for the next in our series on How to Write a Cookbook October 24th from 3:30-5:00pm in the auditorium.  Authors Kei Lum Chan and Diora Fong Chan will be here to discuss their new book China: The Cookbook. These bestselling authors from China will only be in New York for a brief time, so don’t miss this opportunity to learn more about the experience of their first English cookbook; translating not only a cookbook but a cuisine for a U.S. audience, the process of writing a cookbook and working with Phaidon to develop the definitive bible covering all 8 regions of Chinese Cuisine. Books will be available for sale and signing after the event.

china thecookbook

How to Write a Cookbook Series: Writing Cookbook Proposals

Free event, RSVP to

Join us on August 26th 3:30 – 5:00pm in the ICC Amphitheater for the next event in our How to Write a Cookbook series. This panel features three authors demystifying the process of writing a cookbook proposal.

Diana Kuan is a New York-based writer and cooking teacher. Her first cookbook The Chinese Takeout Cookbook came out from Random House/Ballantine in late 2012. Diana grew up watching her family run a Latin-flavored Chinese restaurant in Puerto Rico, and later a Polynesian-style take-out and Cantonese bakery in suburban Boston. She writes the blog Appetite for China which is about traditional dishes as well as creative takes on Chinese food and dishes that became popular due to the Chinese Diaspora around the world. If Diana can successfully apply her French culinary training to stir-fries, there is no reason traditional and non-traditional forms can’t co-exist.

ICC Alum Carrie King writes mainly on the subject in which she is most interested, food: a passion that has been clear since uttering one of her first discernible words – fries. She has cooked in restaurants in France, Ireland and New York, and spent a number of years working for various food-related nonprofits and teaching cooking classes before shifting gears to focus on her freelance writing career. Most recently, in addition to print pieces in Gather Journal and Life & Thyme, she co-wrote Amanda Freitag’s first cookbook, The Chef Next Door and is currently working with critically acclaimed chef Missy Robbins on her own debut book.

Cathy Erway likes to cook. She likes to discover new ingredients, dishes and techniques, and learn to cook them without any formal culinary training. From September 2006 through September 2008, she went AWOL from eating restaurant, take-out, or street stand food throughout the five boroughs of New York City. While becoming an office brown-bag queen and eating pretty much only food prepared herself, she explored other avenues of “not eating out” — diving into dumpsters, foraging for edible weeds, cooking for communal dinners and supper clubs, and throwing or participating in amateur cook-offs and events. Cathy wrote a book about this experience, called The Art of Eating In: How I Learned to Stop Spending and Love the Stove. In 2015, she took home-cooking back to her mother’s roots and published The Food of Taiwan Cookbook. Cathy blogs at Not Eating Out in New York.

While the three authors have very different backgrounds and experiences, all three went through the process of writing a cookbook proposal and publishing their books. So if you are interested in writing a cookbook yourself or want to learn more about these fascinating women, please RSVP to

Bonus: there will be books available for sale and signing after the event!

#50BestTalks at ICC

We were really proud to be the Official Educational Partner at ‪#‎50BestTalks‬ hosted at ICC by The World’s 50 Best Restaurants! With talks from some of the world’s best chefs and a screening of an episode from the brand new Netflix series of Chef’s Table followed by a Q&A from the filmmaker and chef, the day of activities on 12th June was pretty much unmissable. Here are some of our favorite moments:

Chef Talk: The World’s Best Female Chef 2016, Dominique Crenn


Recently named The World’s Best Female Chef 2016, French-born Dominique Crenn, owner of Atelier Crenn in San Francisco and Petit Crenn, spoke about winning the award, her roots, her philosophy and her desire to change how the world eats.

“The idea of not having meat [at Petit Crenn] was quite a strong political stand. I was very angry about farming in the US, how they treat animals and the way meat is produced. Vegetables are the rock stars, but they are all sourced locally – only the cider and the butter come from Brittany itself!”

“Food is the core of society. You can taste someone’s food and know something about what their society is about.”

Watch more on Periscope.

Eat, Drink, Ferment: Fermentation demonstrations and tastings with chefs including Mingoo Kang of Mingles, André Chiang of Restaurant André, and Yannick Alléno of Pavillon Ledoyen.


“Creative fermented juices – the purest way to appreciate the complexity of nature.” – André Chiang of Restaurant André.

“In Korean temple cuisine we never throw away any part of the ingredients” – Mingoo Kang of Mingles

Watch Mingoo Kang talk about Korean fermentation techniques on Periscope.

Yannick Alléno introduced gastronomization of the terroir: “It’s not just a ‘wine thing’. Fermentation enhances the expression.” Chef Yannick taught us that fermentation adds life and energy into sauces. He says, “aesthetic is not the main point of the dish, it’s the taste.”

Netflix & Chat


We watched an episode from the latest season of Netflix’s Chef’s Table, followed by a Q&A with featured chef Gaggan Anand and filmmaker David Gelb.

See an excerpt of the Q&A session on Periscope.

And last, but not least, we’d like to say “Congratulations!” to all the winners of The World’s 50 Best Restaurants 2016, especially to our own grads Joshua Skenes with Saison, and Dan Barber with Blue Hill At Stone Barns!


How to Make a Cookbook Panel

Join us on June 8, 3:30-5PM at International Culinary Center’s Amphitheater for the “How to Make a Cookbook” panel. RSVP to

The team behind Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals —including the author, literary agent, editor, and photographer — will discuss their work and how they join forces to collaborated on Bowl and other cookbooks.

From writing a proposal, finding and working with an agent, and locking in a deal with a publishing house, to the writing, editing, and photographing the cookbook, this discussion covers the full scope of the process. If you dream to one day write a cookbook, don’t miss this lively event!


Lukas Volger, author

Lukas Volger is the author of three cookbooks: BowlVeggie Burgers Every Which Way, and Vegetarian Entrees that Won’t Leave You Hungry. His approach to vegetarian cuisine is accessible yet innovative, and rooted in straightforward technique and “whole foods” ingredients. He’s been featured in Vogue, The Splendid Table, and the New York Times, who calls him “a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up.” He’s also the editorial director of Jarry, a James Beard Award–nominated magazine, and founder of Made by Lukas, a Brooklyn-based line of premium veggie burgers. A native of Boise, Idaho, he lives in Brooklyn, New York. For more information or follow him @LukasVolger.

Alison Fargis, literary agent

Alison Fargis is a partner in Stonesong, a literary agency in Manhattan. With over twenty years in publishing, Alison’s list includes a wide range of bestselling and critically acclaimed titles in subjects ranging from food and wine, lifestyle, pop culture, how-to, and diet to middle grade, YA, and adult fiction. Her roster of authors includes Deb Perelman (The Smitten Kitchen Cookbook), Michael Buckley (The Sisters Grimm series, NERDS series, and Undertow trilogy), Erin Gleeson (The Forest Feast, The Forest Feast for Kids, and the forthcoming The Forest Feast Gatherings), Stephanie Diaz (Extraction trilogy), Alex Myers (Revolutionary), April Peveteaux (Gluten is My Bitch, The Gluten-Free Cheat Sheet and the forthcoming Bake Sales are My Bitch) Matt Lewis and Renato Poliafito (Baked, Baked Explorations, Baked Elements, and Baked Occasions), and Lukas Volger (Bowl) among others. She graduated Vassar College with a BA in Art and lives in Brooklyn.

Rux Martin, editor

Rux Martin is Editorial Director of Rux Martin Books and a vice president at Houghton Mifflin Harcourt. She specializes in cookbooks, nonfiction books on food, and diet books. Authors she has worked with include Dorie Greenspan, Mollie Katzen, Jacques Pépin, Ruth Reichl, Marcus Samuelsson, Michael Solomonov, Judith Jones, Jane and Michael Stern, and Pati Jinich. She has edited a number of New York Times bestsellers, including The Gourmet Cookbook; Gourmet Today; The Gourmet Cookie Cookbook; the Hello, Cupcake series; Around My French Table; As Always, Julia; The Essential Scratch & Sniff Guide to Becoming a Wine Expert; Baking Chez Moi; and Jacques Pépin Heart and Soul in the Kitchen. Before coming to HMH, she was one of the founding editors of Eating Well magazine, where she edited food articles and oversaw the food photography. She lives in Vermont, where her office adjoins the chicken coop.

Michael Harlan Turkell, photographer

Michael Harlan Turkell is a food culture–focused photographer and author who’s spent over a decade capturing the inner workings of kitchens for his award-winning Back of The House project, which documents the lives of chefs in their restaurant world. He’s been nominated for a James Beard Foundation Award in Visual Storytelling, and has photographed over a dozen cookbooks, including titles for Aarón Sanchez, Joanne Chang, Marco Canora, Sara Jenkins, Lukas Volger’s Bowl, and most recently, Chris Cosentino’s Offal Good, which he also co-authored. Currently, Michael is writing (and photographing) his own cookbook, Acid Trip, focusing on the history and production of vinegar around the world, as well as how to make it yourself, and cook with it.

2016 Commencement Ceremony and Dan Barber’s wise words

ICC’s 2016 Commencement Ceremony at Carnegie Hall was a huge success! Congratulations to all of our graduates and Outstanding Alumni award winners. A big thank you to our keynote speaker ICC grad Chef Dan Barber for such inspiring speech! Here’s an excerpt:

I remember, not long after I had graduated from FCI, I was listening to a very, very famous chef get asked a question on a stage similar to this, “What do you feel about the future of the industry for young cooks?”, and he answered quite honestly. He said “I feel really sad for graduating cooks and young cooks, cooks that haven’t become chefs yet, because I think that the industry is tightening. I think the opportunity for success is closing rapidly.” This was twenty years ago. God, was he so wrong.

He was so wrong because look at what’s happened in the last twenty years, look at what’s happened to our industry! There’s more opportunity now than ever before. People you hear today say “What’s really the worth of a culinary education, what’s really the possibility for all these crazy hours and drudgery and hard work that we do, where is it leading to? Where is the path in this future that we’re looking at?”

Well, the truth is there’s more opportunity now than ever before and my hope, or my suggestion, is that the future of really good food is going to be more and more connected to how the world is used and if we can educate our palates to connect with that, we will not only be better chefs and more successful, but we will steward the way we want our land used for future generations and the next class that follows you in thirty and forty years. So with that I wish you all the luck in the world. Thank you!

Dan Barber speaks at International Culinary Center's graduation ceremony in Carnegie Hall

See more photos on Facebook!

GINGERBREAD Pastry-Ville 2015

Led by Chef Jansen Chan, the Professional Pastry Arts chef-instructors and students at International Culinary Center became kitchen elves this past week, building this year’s gingerbread showpiece.

From the brioche apartment buildings to the doughnut lighthouse to the cracked egg waterfall forming the town river, Pastry-Ville is a sweet lovers’ paradise. The Garden District’s asparagus houses and carrot row houses are made of fondant, while the upside down ice-cream cones turn waffle cones into cozy homes.

With its charming candy cane bridge, jellybean pathways and classic gingerbread house, transporting the 4-foot structure was the morning’s entertainment for passersby in Soho, as chefs and students navigated the long block at a snail’s pace. Says Chef Chan, “Taking a large, complex and detailed sugar showpiece through the streets of Soho on a cart to Bloomingdale’s was risky and a little insane.”

Watch the behind the scenes video by Food&Wine:


  • Éclair Log Cabin (Pate a Choux)
  • Egg Water Tower: it is cracked and is the source for the river and lake (Pastillage)
  • Egg River, Waterfall & Lake (Sugar)
  • Birthday Cake Bakery Store (Fondant)
  • Candy Cane Bridge (Candy Canes)
  • Eggplant Diner (Fondant)
  • Asparagus Trees (Fondant)
  • Carrot Row Houses (Fondant)
  • Cupcake Cottages (White Cake & Frosting)
  • Cheese Wedge Office Building (Fondant)
  • Upside-down Ice Cream Cone Homes (Fondant & Sugar Waffle Cones)
  • Brioche Apartments (Brioche)
  • Doughnut Lighthouse (Pastillage)
  • “Ginger” Statue (Pastillage & Gingerbread)
  • Classic Gingerbread house (Gingerbread & Pasta)
  • Christmas Tree (Gingerbread & Pasta)
  • Palmier Fence (Palmier)
  • Marshmallow Wall (Marshmallow)
  • Ice Sugar Wall (Sugar)
  • Pathways (Jellybeans)
  • Trees (Gingerbread & Pasta)
  • Snowflake Gingerbread (Gingerbread)


Intrigued by a career in Pastry Arts? While gingerbread sculptures is not part of the award-winning school’s Professional Pastry Arts program, the techniques and ingredients used are. To find out more, attend an Open House or arrange a personal tour.

Italian Experience: EXPO Milan 2015

By Lauren Fuschillo, ICC Italian Culinary Arts student.
(Read Part 4 here)

Last week I had the utmost pleasure of visiting the EXPO in Milan. Can you believe it? The one time I just so happen to be living in Milan, they’re having the World’s Fair? I may have lost love in NYC, hurt my leg in Indonesia and had my belongings stolen from me in Apulia, but damn, I’ve still got good luck!

EXPO 2015 is the current Universal Exposition, and as I mentioned, is being hosted by Milan, Italy. The opening took place on May 1st, 2015 at 10:00 am and the expo will close on October 31st, 2015. Fun fact – this is the second time Milan has hosted the exposition, the first being the Milan International in 1906.

This time around there are 145 countries participating and the theme is “Feeding the Planet, Energy for Life”. It is a grand celebration of slow food, local agriculture and healthy eating sustained by energy saving methods.

Some say that Expo 2015 has been one of the most controversial World’s fairs ever staged in Europe for a number of reasons, some being the ballooned expenditures for the pavilions and transportation. However, I am a tourist; a proud traveling American and I’m here to see the pavilions for fun. I find this to be a fabulous way Italy is using eco-tourism to improve their struggling economy, provide jobs and use this event to their advantage.


In the morning all of the students meet and hop into the van. I’ve got a comfy seat to myself and pastry in hand, thanks to my bud Mikey (you probably see him on my Instagram on the reg, he’s one of my best friends and pretty soon going to be one of the most amazing chefs around!) We chat, we nap, we jam out and we get ourselves psyched to see one of our favorite teachers, Michele Crippa, and visit the Expo!

We arrive and set our sights on the first pavilion, Japan. It is one of the most talked about pavilions, as it is so grand and absolutely beautiful. The interior took us on a food tour that started in a techy rice paddy and demonstrated how rice is grown. Then we saw what different ingredients are used for and in what dishes they are used, the production, the recipes things are found in and then what the finished product looks like. Okay, they did NOT stop there. Japan went above and beyond and demonstrated what a future restaurant in their country will be like. It was surreal and a part of me doesn’t want to give too much away because it was just that amazing. (yes, you’ve gotta go see it!) But what the heck, peep some photos below. You’re welcome!


We visited Japan as a class and afterwards we split up to see a few things on our own before meeting home, well, I like to think of it as home. After all, it is the American Pavilion.

My first stop: Indonesia! I had the most incredible of experiences in Indonesia. I could smell the different spices of Bali, the incredible scents coming from the burning incense and I got to enjoy some Indonesian street food, Nasi Goreng. Mmm, I was a very happy camper!


Next stop: America! As soon as I walked up the stairs of the American Pavilion I was personally greeted by a lovely woman. I put out my hand to shake hers and she went in for a hug. She was kind and very welcoming. Her name is Dorothy Cann Hamilton. Dorothy, a true “foodie”, was ready to show us what she and her team had created and more importantly, what the U.S. brought to the world with regard to the future of food. She led us to a balcony off to the side of the pavilion and then I looked up in amazement. It was what Dorothy described as a vertical farm. Above us were giant oscillating boards several stories tall that house soil for plants to grow and there were actual plants in those huge planters: everything from kale and chard to all sorts of herbs. It was quite impressive. It only got more interesting as Dorothy explained how this could become the future. These sections could be removed from the partition and be placed on a truck with plants intact and still planted in the soil, so they are fresher longer during transportation.


Then we made our way to these informative video displays which demonstrated the different aspects of food, like farming industry and nutrition, which delivered an impactful message of the current status and a look towards the future. Afterwards we where whisked downstairs to the main event, which were a clever series of seven short video clips that describe the American food culture’s past, present and future.

Once that was over, we took a short climb up the escalators to the rooftop deck and enjoyed a toast and got to chat with Dorothy, who shared some of her wisdom with the group. Not because I am American or a student of ICC, but I truly believe that the U.S. Pavilion was the best thought out and executed, it maintained the main focus on the Expo theme while at the same time having fun. What a wonderful pavilion and what an honor it was to have Dorothy as our guide!

Directly following our visit, I grabbed a lobster roll and some pulled pork with Marianne, Sara, Andrea and Michael (a few of my ICC besties) and we talked about some of the pavilions we were looking forward to seeing. With all of this excitement building up, I couldn’t help but jump from my seat and go on to the next “country”! I would then visit 10 more pavilions!

I had a map that I used as my guide. I circled all the pavilions I wanted to see and crossed each one as I visited them. I was a girl on a mission.


Kuwait was enchanting. The sand drew me in and I was greeted with the beautiful perfumes, spices and traditional garb. Absolutely beautiful and I must say they spent quite the pretty penny on this pavilion because much like Japan, it was extravagant.

Moving on, I didn’t waste time. We were told that the United Arab Emirates was a must see, and I am usually never the one to follow directions, but this was a directive I knew mustn’t be ignored. I walked around this great giant and stood in the makeshift sand dunes and waited in line for 30 minutes. I felt like I was in the actual desert and feared my sweat would soon be staining my clothes. Sexy, right? After the introduction to UAE I walked into the theatre and sat through what seemed like a full blown production. The film told a beautiful story about a young girl in search of water in the desert and then fast forwarding to the future and proving how much we waste water nowadays. Now I felt bad about complaining that my wait felt like a wait in the desert. Awesome A++ pavilion!


Then I dropped by Belgium, The Netherlands and Thailand. Thailand was breathtaking and full of life. It brought back so many memories for me, especially having green curry chicken and mango with sticky rice! I saw Hungary and watched a musical performance that touched my heart but as the day went on, so did my yearn to snack and I popped over to China for some goodies. On my way out I ran into my friends Mikey and Ian, and we decided to visit Argentina. We went in without any idea of what it would be like and what might unfold before our eyes..or ears. The drums were going and then the beats started flowing.


There was lots of clapping and a big crowd that kept inching closer and closer to a stage. Yes! The colors were vibrant, the beats-exciting and the dance moves were electrifying and hot, probably as hot as the desert-like-weather that day. They banged on pots and pans; the men spun the women around before dipping them and then pulling them in all close and sexy. There was music coming from bright yellow painted garbage cans and cool blue barrels. These people were playing and dancing their hearts away and I knew I wasn’t the only one in the crowd that wanted to jump on that stage and join them. Downright fantastic pavilion. Mikey, Ian and I definitely won’t be forgetting that any time soon. Thanks Argentina!

A little stop to check out India’s digs, to buy some new incense and get a henna tattoo. Eeek, that tattoo wasn’t drying fast enough and I had to book it to meet my pal (and ICC student), Benito, for some tacos and margs’ at Mexico’s pavilion before we got back to the bus. All of our friends had visited Mexico that day and were ranting and raving about not only the food, but about how cool it was.


But it was all ‘cool’: grand, majestic, amazing, wondrous, eye opening, and much, much more. What an experience! Thank you, International Culinary Center and ALMA, for sending us to EXPO Milan 2015!

The Best Olympics Ever? One Revolved Around Cookies

Imagine this: A room filled with 11 different types of cookies, a panel of feisty celebrity judges, and a band of students hoping for gold. Cue: The International Culinary Center’s first annual Cookie Olympics. And things got a little kookie at this cookie competition. Let me explain.

The national anthem was supposed to kick off the events, but a mishap in sound department resulted in “O Canada!” blasting from the speakers. No one seemed to notice until a young kid behind me asked the very astute question: Why is Canada’s anthem playing?

Alan Richman, the sometimes salty critic and one of the guest judges, teased, “Can we grade the sound?”

The event was then proceeded with the lighting of the torch—or the blowtorch in this culinary sporting—err…eating—event. The torch carrier made a loop around the darkened room, and came full circle to emblaze three Sterno burners (the ones used for chafing dishes at catered functions).  Let the games begin.

The judges were poised to judge each of the 11 cookies (each from a different country) on flavor, texture, difficulty of technique, presentation and ease of eating. The first-prize winner would be treated to a free dinner at the school’s restaurant, L’Ecole, and have their recipe and cookie featured on the restaurant’s menu.


Contestants and Judges

When the singing and pyrotechnics were finished, the eating began. Tasked to test their taste buds was the row of famed judges:

Kierin Baldwin, executive pastry chef at The Dutch
Dan Kluger, executive chef at ABC Kitchen
Johnny Iuzzini, JamesBeard award winner, “Outstanding Pastry Chef”
Alan Richman, Dean of Food Journalism at The International Culinary Center
Christina Tosi, Founder/owner of Momofuku Milk Bar

The judges ate cookies from Canada, China, Bangladesh, Japan, Mexico, Ukraine, Russia, India, America, Jamaica, and France. Milk and champagne fueled them through this massive sugar rush.

“Punch up the flavors,” and “Add a little more salt,” were Chef Baldwin’s repeat comments every time she tasted a cookie.

The judges loved the savory cookie entries like India’s Chana Masala shortbread, which was made with chickpea flour and topped with a ginger and sundried tomato jam. It made me wince, but the judges loved the spicy topping.

One of the crowd favorites was America’s Fred Flintstone cookie, which was a glorified chocolate chip cookie with a Cocoa Pebbles brittle baked in. Chef Iuzzini noted that if the student coated the cereal with a caramel, and let it dry before mixing it into the cookie batter, the brittle would’ve maintained its crunch rather than becoming soggy and chewy. (I still would’ve eaten a dozen of these in one sitting.)


Bojena Lotina cutting her Dulcetto Baz cookies

The ultimate winner was Russia’s Dulcetto Baz cookie, which was kind of an enigma if you didn’t have a recipe in front of you. Bojena Lotina, an International Culinary Center culinary student, took home both the gold and the “Fan Favorite” award.

“It makes no sense to me, but I love it,” was Richman’s first reaction to this dense dulce de leche cookie, which was studded with shortbread bits.

The second and third prize winners were the Indian Chana Masala cookie and the Jamaican spice cookie, respectively.

The event had a palatable amount of kitsch, and the students were genuinely excited to bake their original cookie recipes to a crew of talented bakers. It was safe to say that everyone left the event with a sugar high and a few good tips for perfecting a great cookie:

Using nuts? Toast them to extract more flavor. –Johnny Iuzzini

Add salt to make the flavors pop. – Kierin Balwin

Need more structure in a cookie? Add more flour. –Johnny Iuzzini

Your cookie name should match the cookie’s flavors. Making a cherry and green tea cookie? Both elements should be prominent in the cookie. –Dan Kluger