james beard 2020

James Beard Awards 2020: ICC Alumni & Dean Semifinalists Announced

28 Semifinalist Nominations Go To Members Of the ICC Community

The culinary awards season is just heating up, and each year it brings us such joy to see International Culinary Center alumni and Deans recognized for the excellence they bring to our industry. With the recent announcement of the 2020 semifinalists for the James Beard Awards, we’d like to congratulate the following ICC alumni [and Deans!] on their nominations. We’re thrilled to announce that this year, 24 ICC alumni and 2 ICC Deans have received a staggering 28 semifinalist nominations for the 2020 Awards and they’re just getting started. The James Beard Foundation Book & Media Awards are expected to be announced early next month, and we can’t wait to see some of our other talented graduates recognized for their work outside the kitchen. We’re so proud to see these talented individuals, and their respective businesses, acknowledged for their hard work and dedication to their craft.

Some of the highlights from this year’s announcement include the recognition of Sarah Welch, Co Owner and Executive Chef of standout hot-spot, Marrow in Detroit and Peter Prime, Co Owner and Executive Chef of Prime in Washington D.C. One of this year’s Outstanding Restaurant Award nominees, Restaurant Alma in Minneapolis—owned by ICC alumnus, Chef Alex Roberts—is celebrating their 20th Anniversary this year!

Follow us throughout awards season for updates on the James Beard Foundation Media & Book Awards semifinalists, finalists and award winners! 

2020 JAMES BEARD AWARD SEMIFINALISTS [LIST OF ICC ALUMNI & DEANS]

2020 Restaurant & Chef Awards

Best New Restaurant:

Cultura, Asheville, NC [Jacob Sessoms, Chef and Co-Founder, Culinary Arts ’03 & Pastry Arts ’03 ]

Kalaya, Philadelphia, PA [Chutatip Suntaranon, Chef and Co-Founder, Culinary Arts ’11 ]

Kāwi, New York, NY [David Chang, Owner, Culinary Arts ’01]

Outstanding Baker:

Avery Ruzicka, Manresa Bread, Los Gatos, CA [Culinary Arts ’10 & Art of International Bread Baking ’11]

Outstanding Bar Program:

Existing Conditions, New York, NY [Dave Arnold, Owner, ICC’s Associate Dean of Technology]

Outstanding Chef:

David Kinch, Manresa, Los Gatos, CA [ICC Dean]

Maricel Presilla, Cucharamama, Hoboken, NJ [Culinary Techniques ’93]

Marc Vetri, Vetri Cucina, Philadelphia, PA [Art of International Bread Baking ’98]

Outstanding Hospitality:

Saison, San Francisco, CA [Joshua Skenes, Chef/Owner, Culinary Arts ’01]

Outstanding Pastry Chef:

Maggie Huff, Homewood, Dallas, TX [Pastry Arts ’05]

Outstanding Restaurant:

Frasca Food and Wine, Boulder, CO [Kelly Jeun, Co-Executive Chef, Italian Culinary Experience ’07]

La Morada, New York, NY [Carolina Saavedra, Executive Chef, Professional Culinary Arts ‘17]

Quince, San Francisco, CA [Aaron Babcock, Sommelier, Intensive Sommelier Training ’12]

Restaurant Alma, Minneapolis, MN [Alex Roberts, Chef/Owner, Culinary Arts ’93]

Outstanding Wine Program:

Flight Wine Bar, Washington, D.C. [Swati Bose, Co-Owner, Food Business Fundamentals ’10]

Outstanding Service:

Saison, San Francisco, CA [Joshua Skenes, Chef/Owner, Culinary Arts ’01]

Frasca Food and Wine, Boulder, CO [Kelly Jeun, Co-Executive Chef, Italian Culinary Experience ’07]

Rising Star Chef of the Year:

Rikki Giambruno, Hyacinth, St. Paul, MN [Culinary Arts ’12]

Zoë Kanan, Simon & The Whale, New York, NY [Pastry Arts ’10]

Best Chef: California:

Joshua Skenes, Saison, San Francisco, CA [Culinary Arts ’01]

Best Chef: Great Lakes:

Sarah Welch, Marrow, Detroit, MI [Culinary Arts ’10]

Best Chef: Mid-Atlantic:

Joey Baldino, Zeppoli, Collinswood, NJ [Culinary Arts ’02]

Peter Prime, Cane, Washington, D.C. [Culinary Arts ’05]

Best Chef: Midwest:

Nicholas Goellner, The Antler Room, Kansas City, MO [Culinary Arts ’08]

Vaughn Good, Fox and Pearl, Kansas City, MO [Culinary Arts ’11]

Best Chef: New York State:

Jeremiah Stone and Fabián von Hauske, Wildair, New York, NY [Culinary Arts, ’07 and Culinary Arts ’09 | Pastry Arts ’10, respectively]

Scott Tacinelli and Angie Rito, Don Angie, New York, NY [Culinary Arts ’08]

Best Chef: Southeast:

Annie Pettry, Decca, Louisville, KY [Culinary Arts ‘07]

The 2020 James Beard Award Winners will be announced May 4, 2020. The 2020 Media Awards will be held on April 24, 2020. For the full list of 2020 James Beard Award Semifinalists, click here
career fair

Network to Success at ICC’s Spring 2020 Career Fair!

THE SPRING 2020 CAREER FAIR HAS BEEN POSTPONED. PLEASE STAY TUNED FOR AN UPDATE WITH THE NEW DATE.

All chefs get their start somewhere. This spring you could meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allows current students & alumni to meet some of the most well-known restaurants and restaurant groups in NYC, coming specifically to ICC to meet YOU. From fine dining to fast casual, catering, bakeries and more, there is something for everyone and every career path! Mark your calendars for ICC’s Spring Career Fair on Thursday, March 12 from 3:00-4:30pm. If you’re looking for tips, commonly asked questions and more prior to the career fair, login to your my.internationalculinary.com account and head to the Career Fair section for prep materials! Current students are encouraged to attend one of the two Career Fair Workshops held on Monday, March 2 or Tuesday, March 3 at 3:15pm.

Plus, don’t miss our special events throughout the month highlighting just a few of the many ICC alumni and employers who hire ICC grads! Kicking off the month on March 11th, VICE Media—known for their popular spin-off channel Munchies—will be visiting ICC for a special presentation and Q&A about a career in food media. Amanda Catrini, ICC alumna and Test Kitchen Manager, as well as Farideh Sadeghin, Culinary Director, will discuss opportunities at VICE for those with a culinary background, skill sets that are needed in the world of food media and much more! You’ll gain insight into what it’s like to work in a test kitchen, and how their team goes from concept to final product.

On March 24th, don’t miss a special chef demonstration with NYC hot-spot Don Angie! ICC alumnus Scott Tacinelli and co-owner/wife Angie Rito will discuss what it’s like to own & operate a successful, two-time James Beard Award nominated restaurant with a waitlist of reservations each night. They’ll demonstrate one of their signature dishes from the menu that’s garnered them recognition from The New York Times, Eater & more, and have a chance to taste the flavors of one of Esquire’s Best New Restaurants in America! Plus, Scott and Angie will share what it’s like to work as a husband/wife team, and what they look for when hiring for their kitchen. Hint: many of their cooks are ICC grads!

Below, check out the full list of employers attending ICC’s Spring Career Fair next month! As a reminder, current students and alumni will be required to register upon arrival at Career Fair. Please be sure to bring a copy of your resume for registration, and several copies to give to employers. If you are in need of resume assistance, please contact the Career Services team at jobs@culinarycenter.com or 646-254-8505 to schedule an appointment.

POSTPONED. STAY TUNED FOR UPDATES.
Thursday, March 12th | 3:00pm-4:30pm
International Culinary Center
28 Crosby St | New York, NY 10013
*Open to ICC Students & Alumni ONLY*
Email jobs@culinarycenter.com with inquiries

Below is the full list of employers, but be sure to visit the ICC Community page at my.internationalculinary.com for more information and for any updates to the employer list.

Abigail Kirsch
Acquolina
Blue Hill
Breads Bakery
By Pensa
Celestine
The Center for Discovery
Club Med
Crafted Hospitality
Riverpark
Temple Court
Craft
Crown Shy
Dinex
Eataly
Flagship (Facebook)
Harvest
Hillstone
James Beard Foundation
John Frasier Group
Loring Place
Martha Marley Spoon
Noho Hospitality
The Dutch
The Nomad
RSC Group
Del Posto
The Standard Hotel
Thomas Keller Restaurant Group
Union Square Hospitality Group
VICE Media
IACP awards

5 Alumni Nominated for the 2020 IACP Cuisinart Awards!

While chart-topping music stars took home their Grammy’s in January, and Hollywood A-lister’s received their Oscar’s last month, award season is not over yet! Actually, it’s just heating up in the culinary world as the first nominee list to be released are the 2020 finalists for the IACP Cuisinart Awards. In 1978, a group of cooking school owners and instructors founded this prestigious association to bring together experiences, expertise, advice and support, in ways that lead to unparalleled growth and professional success.

The IACP Awards are among the most prestigious and coveted in the food industry. Below, check out the ICC alumni who made this year’s list!

Follow us throughout awards season for updates on more alumni nominees!

2020 IACP CUISINART AWARD NOMINEES

COOKBOOK AWARDS – CHEFS & RESTAURANTS 

Butcher and Beast: Mastering the Art of Meat
Angie Mar (Culinary ’11)
, Jamie Feldmar, Authors
Amanda Englander, Editor
Clarkson Potter

FOOD WRITING AWARDS – NARRATIVE FOOD WRITING WITH OR WITHOUT RECIPES 

The Rise and Fall of the Fancy Chef Burger
Rebecca Flint Marx (Culinary ’08)
TASTE

DIGITAL MEDIA AWARDS – CORPORATE ONLINE VIDEO SERIES 

Wanna Make This?
Jamie Tiampo (Culinary ’06) and Saukok Tiampo
SeeFood Media for the Food Network

FOOD WRITING AWARDS – NARRATIVE BEVERAGE WRITING WITH OR WITHOUT RECIPES

A Beginner’s Guide to Champagne
Hannah Selinger (Culinary ’11)
Wine Enthusiast

DIGITAL MEDIA AWARDS – CULINARY RECIPE WEBSITE 

Voraciously
Matt Brooks, Joe Yonan, Becky Krystal, Amanda Soto (Food Styling ’18) and Jennifer Beeson Gregory
Voraciously.com

FOOD PHOTOGRAPHY & STYLING AWARDS – EDITORIAL/PERSONAL FOOD PHOTOGRAPH 

How to upgrade your favorite sandwich… But first, the basics
Stacy Zarin Goldberg, food stylist. Lisa Cherkasky, photo editor. Jennifer Beeson Gregory, Art Director: Amanda Soto (Food Styling ’18)

FOOD WRITING AWARDS – NEWSPAPER FOOD SECTION OF THE YEAR, CIRCULATION OF 100,000 OR MORE

The Washington Post Food
Joe Yonan, Matt Brooks, Amanda Soto (Food Styling ’18) and Jennifer Beeson Gregory
The Washington Post

suk plating

ICC Professional Culinary Arts Student Takes Home Silver At Umami Cooking Competition

Suk Son Weisman Proudly Represents ICC Among All Women Chef Winners At The Second Annual United States of Umami Cooking Competition

On November 8th, culinary students from around the country gathered in Charleston, South Carolina to compete in the United States of Umami Cooking Competition, presented by Ajinomoto. Developed to strengthen the conversation around umami and monosodium glutamate, or MSG, the competition aims to educate culinary students on the science of umami while debunking the rumors and myths surrounding the ingredient.

suk head shotThis year, the competition challenged semi-finalists from America’s top culinary schools to create two original dishes highlighting umami, including one centered around a plant-based diet, and the other celebrating ethnically-inspired or regional cuisines. ICC was honored to be selected as one of the seven culinary schools, including Johnson & Wales University and the Culinary Institute of Charleston, to participate in the competition.

Through an internal selection process led by ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert, Professional Culinary Arts student Suk Son Weisman was selected from a group of applicants to represent ICC in the competition. (Suk was selected for the competition while a student at ICC, but has recently graduated from the program). suk with medal

 

 

Judged on technique and taste, these culinary students went head-to-head in an exciting all day competition. After months of preparation refining her umami-rich recipes and one-on-one practice with ICC’s resident culinary competition coach, Chef Hervé, Suk Son Weisman took home the silver medal for the competition! We couldn’t be more proud to share Suk’s journey with all of you, and the recipes behind her innovative dishes.

Suk's Journey To Competition

suk plating shrimp steakSuk Son Weisman was born in South Korea and raised on her family’s farm. Her childhood was filled with learning about the different ingredients that grew on their farm like rice, shrimp, salt and garlic. Then, she would learn how to use those ingredients to cook in the kitchen with her mom, a chef herself! Though she had a strong desire to follow in her mom’s footsteps of becoming a chef, she spent 7 years working at Samsung to support her family. When she realized there was something missing in her life, she quit her job and moved to Hong Kong to pursue her lifelong dream of becoming a Chef. In Hong Kong, she worked at fellow ICC alumna, Judy Joo’s restaurant JinJuu, and Alvin Leung’s Bib n Hops for several years. After a dinner with Chef Judy Joo herself, she felt inspired to enroll at the International Culinary Center in New York City to pursue her culinary education and create a strong foundation in other cuisines & techniques. After completing level 4 of the Professional Culinary Arts program, she embarked on one of the most prestigious externships in the country—learning in the kitchens of Eleven Madison Park.

To create her dishes for the competition, Suk reminisced on her childhood and eating seasonal ingredients throughout the year. When her mom would cook meals for her family, it was always well-balanced and nutritious. Overall, her dishes were inspired by her mom’s cooking, as well as the movement towards healthy alternatives to red meat. Her Autumn Umami Shrimp Steak with Radish Purée, for example, was developed to present a dish naturally rich in umami flavor, but offered an alternative to meat.

suk and herve practicing

In preparation for the competition, Suk trained one-on-one for months with our Director of Culinary Arts & Technology, Chef Hervé Malivert. Chef Hervé has coached many ICC students in competition to success including: Rose Weiss, winner of the 2011 Bocuse d’Or Commis Competition; Christopher Ravanello, Northeast Regional winner of the 2012 S. Pellegrino Almost Famous Chef Competition; Colfax Selby, Northeast Regional winner of the 2015 S. Pellegrino Almost Famous Chef Competition; Mimi Chen, winner of the 2016 Ment’or Commis competition; Nick Lee, winner of the 2018 United States of Umami Cooking Competition. Through working with Chef Hervé, Suk was able to hone her mindset for competition—practice timing, organize her thought process and understand what it really takes to compete in a major challenge. For instance, when through their practice sessions, they both felt that something was missing from her umami dressing. After brainstorming, they added coffee to the dressing, which balanced the sauce through its bitterness.

When we asked Suk what it was like to be selected for the competition, she remarked that she was “…Very excited and honored to represent ICC. When I first started culinary school, I was very nervous because English is not my first language. Sometimes, it was hard for me to understand what was going on in class, so I worked extra hard to study cooking, but also English. My instructors in class, Chef Jeff, Scott, April, everyone was helping me both in and out of class to explain to me if I didn’t understand something. I feel very lucky that I met them!”

Check out Suk’s delicious recipes below and you’ll see why these dishes received such high praise!

Served With Parmigiano-Reggiano Crisp and Coffee Pine Nut Emulsion

suk's appetizer

YIELD: 4 Servings

INGREDIENTS

3 Asian Pears

1 Cucumber

3 Persimmons

12 Shiitake Mushrooms

1 Bulb Garlic

3 Tablespoons Apple Cider Vinegar

2 Cups Pine Nuts

1 Cup Sugar

2 Cups Olive Oil

2 Tablespoons French Dijon Mustard

2 Tablespoons Porcini Powder

1 Pound Parmigiano-Reggiano

Aged 18 Months

100 Grams Fresh Brewed Coffee

1 Quart Whole Coffee Beans

1/2 Bunch Fresh Chevril

1/2 Bunch Fresh Chives

Salt & Pepper To Taste

PROCEDURE

For the Dressing:

  1. Combine the apple cider vinegar, toasted pine nuts, sugar, Dijon mustard, porcini powder and
    parmesan in a blender.
  2. Blend on low speed until smooth.
  3. Add the coffee and slowly add the olive oil until well emulsified.
  4. Transfer to an ISI canister.

For the Salad:

  1. Wash pear, cucumber and persimmon.
  2. Peel and cube pear and cucumber
  3. De-seed and cube persimmon

For the Parmesan Crisp:

  1. Micro-plane the Parmigiano-Reggiano and mold inside a 5-inch ring.
  2. Add some porcini powder and place in a 350 °F oven until golden and crisp.

For the Dried Shiitake Mushrooms:

  1. Clean and slice shiitake mushrooms.
  2. Add garlic, oil, salt, pepper and roast in the oven at 350 °F.

To Assemble:

  1. Season the salad mixture with salt, pepper, toasted pine-nuts, chive and olive oil.
  2. Arrange the Asian pear salad on the bottom of the bowl, add the Parmesan crisp and the emulsion.
  3. Finish with dry shiitake and chervil.

Served with Radish and Bacon Infused Mashed Potatoes over a Braised Radish and Dashi Reduction

shrimp steak

YIELD: 4 Servings

INGREDIENTS

2 Daikon Pieces

500 Grams Shrimp

200 Grams Leeks

300 Grams Sweet Rice Flour

50 Grams All Purpose Flour

44 Grams Corn Starch

1 Cup Egg Whites

1 Bag Katsuobushi

2 Cups Dry Shredded Nori

600 Grams Water

60 Grams Soy Sauce

20 Grams Sugar

5 Grams Kombu

5 Grams Ginger Juice

3 Tablespoons Balsamic Vinegar

100 Grams Canola Oil

200 Grams Bacon

400 Grams Potatoes

150 Grams Milk

50 Grams Butter

1 Tablespoon Dry Oregano

2 Lemons

PROCEDURE

Make the Sauce and Daikon Steak:

  1. In a pressure cooker combine the water, soy sauce, kombu, Katsuobushi, sugar and 6 slices of daikon cut 1 cm thick.
  2. Close the pressure cooker, bring to pressure and cook for 25 mins.
  3. Remove pressure, remove the daikon and strain the dashi.
  4. Add the ginger juice bring to a boil.
  5. Slurry the corn starch until proper consistency is achieved.
  6. Taste for flavor, add lemon juice if needed.

For the Shrimp Steak:

  1. Peel and mandoline lengthwise a thin slice of daikon.
  2. Chop shrimp and leek finely, season with salt and pepper, add corn starch.
  3. Spread shrimp filling on top of sliced radish, roll tightly to wrap, keep refrigerated.
  4. When shrimp steak is set, remove plastic wrap, dust with AP flour, and coat with sweet rice powder batter.
  5. Fry at 350 °F until slightly brown.
  6. Mix egg white with corn starch, coat and fry the steak again.
  7. Roll in Katsuobushi and fry again.

For the Purée:

  1. In oil, cook the diced bacon until crispy, strain it, sweat onion and radish in bacon fat, until brown.
  2. Add a few drops of water to deglaze, then add sugar, vinegar, pepper and oregano.
  3. Add back the bacon, add balsamic vinegar and mix well.
  4. Make mashed potatoes.
  5. Combine the mashed potatoes with the bacon mixture and mix well.

To Assemble:

  1. On each daikon steak, arange radish purée and dust dry seaweed on top.
  2. Arrange at 10 o’clock on the plate.
  3. Add at 1 o’clock on the plate, a portion of shrimp steak and some dashi reduction in the center.
2020 michelin stars

23 ICC Graduates Among 2020 Michelin Star Recipients

One of the most well-respected restaurants in America has finally earned recognition from the world’s oldest restaurant guide. The coveted list of 2020 MICHELIN star recipients was released earlier this week for the New York City, Chicago and Washington D.C. markets, and ICC alumnus Dan Barber’s Blue Hill At Stone Barns earned two MICHELIN stars for the first time since the restaurant opened it’s doors in 2004.

This is the 15th year that a MICHELIN Guide has been published for New York City, but the first time that it has been expanded to Westchester, where Blue Hill At Stone Barns is located. Chef Barber’s other restaurant, Blue Hill—located in Manhattan—has retained one star since 2008. Earlier this summer, the MICHELIN Guide announced another big shake-up—the announcement of the first statewide guide in the U.S. for California which included ICC alumnus, Joshua Skenes’ new restaurant Angler.

The 2020 announcements feature exciting new additions to the annual guides where International Culinary Center alumni are leading both front- and back-of-house teams to success. Lisa Kalemkiarian (Professional Culinary Arts ’16) is the Head Baker at Benno, a fine-dining restaurant combining French technique with contemporary Italian cooking, and helped to earn the restaurant its first MICHELIN star this year.

Additionally, Atomix—where Intensive Sommelier Training graduate Jhonel Faelnar is the Wine Director—was elevated to two stars in their second year of operations. Dan Catinella, Director of Business Operations at Crown Shy and Professional Culinary Arts graduate, shared that he is “excited for the team at Crown Shy and always happy to see them recognized.” Crown Shy is also a new addition to the NYC MICHELIN Guide this year.

Two ICC graduates are making their mark on the D.C. food scene as new additions to the list of MICHELIN-starred restaurants. Vincent Badiee, ICC alumnus and Chef de Cuisine of Gravitas, helped to earn the restaurant its first star. Maydān, which is helmed by co-executive chef/owner Gerald Addison (Professional Culinary Arts ’08), earned its first star after receiving much acclaim over the past year.

In total, 23 ICC alumni plus Dean David Kinch have received a combined 36 stars this year alone—a record breaking number for the ICC community! ICC is proud to congratulate the winners across America being recognized by the industry for their hard work and dedication to their craft, especially our alumni and Dean, and their respective restaurants. Check out the full list below of ICC graduates, and our Dean, to see where the MICHELIN Guide recommends making a reservation in 2020!

New York City

Three Stars (“Exceptional cuisine, worth a special journey.”)

Per Se, Anna Bolz, Pastry Chef

Two Stars (“Excellent cooking, worth a detour.”)

Atomix, Jhonel Faelnar, Wine Director
Blue Hill At Stone Barns, Dan Barber, Chef/Owner
Ko, David Chang, Chef/Owner
The Modern, Thomas Allan, Chef de Cuisine

One Star (“High-quality cooking, worth a stop!”)

Agern, Rhonda Crosson, Head Baker
Bâtard, Jason Jacobeit, Wine Director
Benno, Lisa Kalemkiarian, Head Baker
Blue Hill, Dan Barber, Chef/Owner
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
Crown Shy, Dan Catinella, Director of Business Operations
Gramercy Tavern, Howard Kalachinikoff, Chef de Cuisine
Meadowsweet, Polo Dobkin,  Chef/Owner
NoMad, Mark Welker, Pastry Chef
Oxomoco, Justin Bazdarich, Chef/Co-Owner
Tuome, Tom Chen, Chef/Owner


Chicago

One Star (“High-quality cooking, worth a stop!”)

Sepia, Andrew Zimmerman, Executive Chef 


 Washington D.C.

One Star (“High-quality cooking, worth a stop!”)

Gravitas, Vincent Badiee, Chef de Cuisine
Maydān, Gerald Addison, Co-Executive Chef
The Dabney, Alex Zink, Owner/Bar Director 


 California

Three Stars (“Exceptional cuisine, worth a special journey.”)

Manresa, David Kinch (ICC Dean), Chef/Owner
Quince, Aaron Babcock, Sommelier

Two Stars (“Excellent cooking, worth a detour.”)

Saison, Joshua Skenes, Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Angler, Joshua Skenes, Chef/Owner
Rich Table
, Sarah Rich, Chef/Owner

don angie flatbread

ICC In The News: Highlights from August 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from August 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

wylie dufresne eggclair
MUNCHIES
Wylie Dufresne Reinvents the Breakfast Sandwich with Cara Nicoletti

We don’t mind that Wylie Dufresne reinvented the breakfast sandwich because he added his signature scientific twist using NO2! Watch the Professional Culinary Arts grad and owner of Du’s Donuts on Munchies Youtube channel create an eclair inspired dish here.

Read about what Executive Chef Timothy Adams (Professional Culinary Arts ’10) is cooking up at Il Palato in St. Louis! You’ll feel like you’ve just stepped into a “swanky hotel in Sorrento” all while dining on delicious dishes like Tagliolini with cauliflower puree, tagliolini noodles, anchovy gremolata and Parmesan or pan-seared scallops with saffron cream, neonata and vegetal sfogliatella. Read more here in River Front Times.

Eng Su, a culinary arts grad, recently opened his second restaurant in Singapore! He’s serving up Peranakan food at The Coconut Club. Check out his cool restaurant concept in TODAY Online.

Read about the 2009 Professional Culinary Arts grad and Chef De Cuisine at Felina in New Jersey, Martyna Krowicka! Learn how she’s moved up the ranks in her career to this 135-seat restaurant in Jersey Bites.

Check out new gelato shop—APEM Creamery and Sorbetteria—by alums Jennifer Ko and Alex Saneski featured in New Jersey Monthly!  With flavors like goat caramel gelato, earl grey and lemon gelato, and orange ginger mezcal sorbet, you’ll be sure to satisfy your sweet tooth with their unique flavors. Read more here.

zoe kanan
EATER
The Baker’s Apprentice

How did Eater Young Gun and ICC Outstanding Alumni Award winner for Excellence in Pastry, Zoë Kanan, establish herself as one of New York’s most promising talents? By learning from fellow ICC grads Christina Tosi of Milk Bar and Melissa Weller of High Street on Hudson, of course! Check out her article in Eater to learn more about her story.

Sasha Grumman (Professional Culinary Arts ’11), previously the chef de cuisine at famed Austin restaurant Launderette, has been named executive chef of Rosalie. Read about the new restaurant in Houstonian Magazine that’s opening in Austin, Texas soon!

pasta
THRILLIST
Home Brews, Handmade Pasta, and Knife Skills: The Best One-Day Classes in NYC

Check out our Handmade Pasta class named one of the best one-day classes in NYC by Thrillist! Register for our next class on 9/7 today to reserve your hands-on station in our Soho Kitchens. Read more about the class here!

Marcel Bakery & Kitchen is a quaint neighborhood cafe helmed by Meny Vaknin, ICC graduate and Food Network Chopped Champion. If you’re looking for a dish to round out your summer, you’ll want to try their yellow curry chicken salad sandwich! Read more in My Central Jersey.

Ross Goldflam’s (Professional Culinary Arts 98) new restaurant, Technique, showcases French food in a delicious way. Read about his restaurant in New Jersey Monthly and see why you should try his menu, which features seasonal dishes like lamb shank with Moroccan-style chickpeas and spices.

In TimeOut New Yorks latest round up of the absolute best restaurant in Manhattan, David Chang is named for Momofuku Ko and Momofuku Noodle Bar, while chef duo Jeremiah Stone and Fabian von Hauske are named for Wildair! See which dishes you should check out at their restaurants.

don angie
EATER
12 Stand-Out Dishes to Try in the West Village

Looking for a new dish to try in the West Village? Check out Eater’s article, where ICC grads Melissa Weller and Scott Tacinelli are featured for their salt bagels and flatbread! Read more about the dishes here.

Need an excuse to travel? If you’re located in NYC, you won’t have to go far! ICC Alumnus Dan Barber was just named to Food and Wine’s World’s Best Restaurant List. Check out his famed restaurant, Blue Hill at Stone Barns, which made the list here.

In need of a last minute getaway before summer ends on September 23rd? 2015 Professional Culinary Arts grad Adrian D’Ambrosi is cooking up gourmet food at the bespoke B&B The Sea Street Inn on Cape Cod! Read more about the picturesque B&B here in Forbes.

According to the Robb Report, there are 16 restaurant openings that are highly anticipated for this fall—Steven Cook, ICC graduate, and business partner Michael Solomonov of Zahav, are opening three new restaurants across Philadelphia. Check them out here.

career fair

Meet Your Future Employer: 2019 Fall Career Fair

All chefs get their start somewhere. This fall, meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allow current students & alumni to meet some of the most well-known restaurants and restaurant groups in NYC, coming specifically to ICC to meet YOU. From fine dining to fast casual, catering, bakeries and more, there is something for everyone and every career path!

But, before you head to career fair to show you’ve got the chops, check out these tips from our Career Services team to make the most of meeting employers!

  1. After you set up an appointment with Career Services to have your resume reviewed, be sure to print out at least 25 copies! While you might not hand them all out, there are plenty of employers to network with and it’s better to have too many than not enough.
  2. Do your homework on the companies & employers in attendance—that way, you can ask pertinent questions to the recruiter or chef, rather than asking a basic question like “What do you do at your company?”
  3. Appear alert & enthusiastic. Shake their hand, introduce yourself and say what program you are from. Remember: The most important quality an employer looks for is a great attitude!

Get the full list of tips, commonly asked questions and more by logging into your my.internationalculinary.com account and heading to the Career Fair section!

the standard
james beard foundation
blue hill at stone barns
Thursday, September 12th | 3:00pm-4:30pm
International Culinary Center
28 Crosby St | New York, NY 10013
*Open to ICC Students & Alumni ONLY*
Email jobs@culinarycenter.com with inquiries
noho hospitality
nordstrom
crafted hospitality

Below is the full list of employers, but be sure to visit the ICC Community page at my.internationalculinary.com for more information and for any updates to the employer list.

ABC Restaurants
Abigail Kirsch
Bastianich & Bastianich
Blue Apron
Blue Hill/Blue Hill At Stone Barns
Bold Food Group
Breads Bakery
Celestine
Choc o Pain
Club Med Resorts
Crafted Hospitality
Crown Shy
Dinex
Eataly
Harvest Restaurant Group
Hillstone
James Beard Foundation
Loring Place
Major Food Group
Mercer Kitchen
NoHo Hospitality Group
Nordstrom
Padoca Bakery
Quality Branded
STARR Restaurants
The Center For Discovery
The Culinistas
The Standard
Thomas Keller
Union Square Hospitality Group
Vice Media/Munchies
WS New York
Martha & Marley Spoon
Miason Kayser
Davide
Soho House
thai

ICC In The News: Highlights from July 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from July 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

la lou food
GRUB STREET
LaLou Just Might Be Your New Summer Hangout

Congratulations to Ashley Rath, 2009 Art of International Bread Baking grad, on becoming the executive chef of La Lou! Check out the feature in Grub Street and see why the restaurant is the palce to be and be seen this summer!

Kandy Alva, graduate of Hot Bread Kitchen’s Culinary Training program hosted at ICC, came from Peru a decade ago in search of a brighter future. Read her story in Medium to see why she felt at home in the kitchens of ICC and how the program at Hot Bread Kitchen changed her life.

With the effort to ban plastic straws across America growing, it’s time to start thinking about alternatives! Check out how 2015 Professional Culinary Arts graduate Stephanie Nass is doing so with her ceramic straws featured in The New York Times. With a beautiful, dish-washer safe print, they’re sure to be a hit at your next party! Read more here.

2017 Professional Culinary Arts graduate Liza Cohen recently launched her company Nature’s Nosh! Read more about how she’s de-stigmatizing the CBD industry in Style Chicago.

Rebekah Peppler, Professional Pastry Arts ’09 and 2019 James Beard Foundation Book Awards finalist for Beverage, wrote an article for The New York Times featuring (what else?!) simple summer cocktails. Get her recipes and read more here.

salt bagels
EATER
NYC’s Newest Salt Bagel Is a Master Class in the Genre

High Street on Hudson in the West Village is selling some of NYC’s best bagels right now under the direction of ICC Professional Pastry Arts grad and master baker, Melissa Weller. Read more about the salt bagels in Eater, then journey to get one ASAP!

wildair chefs
THE WALL STREET JOURNAL
New York’s Wildair Chefs Expand Into Retail

Two of the city’s most beloved restaurateurs and ICC grads, chefs Jeremiah Stone (Professional Culinary Arts 2007) and Fabián von Hauske Valtierra (Professional Culinary Arts and Pastry Arts 2009, 2010), are adding to their empire with a combination wine shop and bar. Read about their newest project in The Wall Street Journal and get a peek into their lives here.

If you’re searching for the perfect foodie break in Tuscany this summer, head to Villa Lena, where ICC Professional Culinary Arts grad Katzie Guy-Hamilton is chef in residency from July to September. She will be taking the lead on sustainable activities throughout her residency, with foraging sessions and baking classes. Read more about it in Country and Townhouse here.

ICC Dean of Classic Studies, André Soltner— who cooked for celebrities and socialites at Manhattan French institution Lutèce — makes an Alsatian pie stuffed with bacon, sliced potatoes, hard boiled eggs, parsley, and crème fraîche in Great Chefs on Amazon Prime. Read about the series in Eater here.

Originating in the Detroit area in 2014, 7greens, a salad, smoothie and breakfast establishment, recently opened their third location in Chicago. Kelly Schaefer is an ICC alumna and uses her education in creating “cheffy” dressings for her restaurants. Read more about her company here in Eater.

In Eau Claire, Wisconsin, Chef Eric Mendoza—Professional Culinary Arts 2006— is taking over at The Lakely as the new Head Chef. Read more in Volume One on how he’s continuing their mission to serve delicious, locally sourced food while blending his Californian style with the Midwest.

marrow
EATER
The 16 Best New Restaurants in America

Congratulations to Sarah Welch, Professional Culinary Arts 2010, Partner and Executive Chef of Marrow. Her restaurant was named one of the 16 Best New Restaurants in America by Eater! Read more about the restaurant here.

philly mag
PHILLY MAG
Home Away From Home: Kalaya Reviewed

Chutatip “Nok” Suntaronon, Professional Culinary Arts 2011, opened a Thai restaurant to rave reviews in Philly Mag. With three out of four stars from the magazine, meaning come from anywhere in the region, you won’t want to miss this one! Read more here.

The ninth edition of the Olive Oil Sommelier Certification Program produced by the Olive Oil Times Education Lab and the International Culinary Center is coming this September to San Francisco. Read more about our program in the Olive Oil Times here.

Our 2004 Professional Culinary Arts grad, David Chang, is getting a new show on Netflix. The show, titled Breakfast, Lunch, and Dinner, will showcase the Momofuku founder as he visits different cities with celebrity guests, eating three meals over the course of one day. Read about it in Grub Street.

Check out this article in Wine Enthusiast featuring our 2014 Intensive Sommelier Training graduate Jhonel Faelnar, Advanced Sommelier and Beverage Director at Atomix. He shared his story on finding who he was in wine and how his mentor, Scott Carney, MS—Dean of Wine Studies at ICC— helped him on his journey. Read more here.

heirloom kitchen
WASHINGTON POST
A new wave of immigrant cookbooks celebrates America’s delicious diversity

ICC Professional Culinary Arts graduate Anna Francese Gass was recently feature in The Washington Post! Her cookbook, Heirloom Kitchen, was featured as one of the newest cookbooks championing the recipes and stories of immigrants in the United States. To learn more about her cookbook, check out the story here.

j&e small goods

ICC In The News: Highlights from June 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from June 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

ruby chocolate
PASTRY ARTS MAGAZINE
Summer 2019

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

egg
HEATED
These Cooking Boxes Teach Kids How to Cook

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

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

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

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

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

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

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

other half brewing

ICC In The News: Highlights from May 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from May 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

greg doody
FORBES
From Boardroom To Vineyard: Greg Doody On Leaving Corporate Law For Wine

If you’re looking for a little inspiration to pursue a change of careers, check out this feature on Professional Culinary Arts and Intensive Sommelier Training graduate Greg Doody in Forbes. He went from corporate law to wine professional as the President & CEO of Vineyard Brands, making his passion for wine his profession!

Check out this article on Ivy Ronquillo in Lohud, featuring her business Second Mouse Cheese Shop. After graduating from ICC’s Professional Pastry Arts program, she went on to work at Jean-Georges Vongerichten’s restaurant group and Danny Meyer’s Union Square Hospitality Group before eventually transitioning into the cheese business!

Congratulations to Professional Culinary Arts grad and executive chef of Bethesda’s Duck Duck Goose, Ashish Alfred, for being named the 2019 Maryland Chef of the Year! Read more about his latest accomplishment in Bethesda Mag.

Chef Adam Lathan—ICC Culinary Entrepreneurship alumnus and owner of The Gumbo Bros—sat down with Broadway World to discuss how a New Orleans native came to open a restaurant in Brooklyn. Check out how ICC instructor Chef Bradford Thompson has mentored him through his career here.

other half
GRUB STREET
Totally Dank and Impossibly Juicy Five years in, Other Half is still the city’s hottest brewery — and it shows no signs of slowing down

How did Other Half Brewing become the hottest brewery in the city? How did they come to have customers waiting in line for their beer for 11 hours? In this story from Grub Street, read about alumnus Matt Monahan, and how he co-founded one of the most popular beverage companies in NYC!

jason licker
PASTRY ARTS MAG
Jason Licker: Career Highlights, Lessons Learned & His Book “Lickerland”

Jason Licker, Professional Pastry Arts graduate, sat down with Pastry Arts Mag to discuss his global career and James Beard nominated, self-published cookbook. Listen to how he published his own award-nominated cookbook & more here.

Restaurateur and ICC alumna Camilla Marcus’ west~bourne café in SoHo was created to demonstrate that mission-driven, sustainable capitalism and enlightened employment practices can both survive and thrive in the often cutthroat hospitality world. Read more about this entrepreneur in her Barron’s feature!

Brooke Shields doesn’t think she can cook, but our alumnus Scott Tacinelli sure can! In this recipe feature with Chef Scott and his wife & business partner Angie Rito, they share some of their popular dishes from Don Angie with In Style. Get the recipe here.

Since 2011, ICC has partnered with the MiNo Foundation to provide scholarships for young talented Louisianians to pursue their culinary or pastry education. Read more in Bloomberg about the work that they’re doing to inspire the next generation of culinary professionals!

milk bar
BAKE MAG
The Magic of Milk Bar

It’s no secret that there’s a certain je ne sais quoi to Milk Bar, and much of it stems from founder & ICC alumna Christina Tosi’s commitment to the core of her brand. Read about how she does it all in Bake Mag.

steven cook
BARRON’S
Philadelphia’s Zahav Wins James Beard Award for Outstanding Restaurant

Congratulations to Steven Cook, ICC grad, and Michael Solomonov on taking home arguably one of the biggest awards of the evening at this year’s James Beard Awards—Outstanding Restaurant! Check out their restaurant Zahav in Barron’s.

7 Greens, a mini-chain of salad restaurants founded by ICC alumna Kelly Schaefer, debuted in 2014 in Detroit. She opened a second location in 2016 in Birmingham, Michigan. Now, she has major plans for expansion. Read more about her company in Eater!

Love avocados, but hate how fast they brown? Keep your guacamole green by changing the type of knife you use. Find out what kind of knife our Director of Culinary Arts & Technology Hervé Malivert recommends in this article from the Today Show to slice your way to success!

It might be a French classic, but the baba au rhum (or rum baba) breaks traditional pastry rules. Nowadays, the dish is most famously endorsed by Alain Ducasse, the French chef who holds 21 Michelin stars worldwide. ICC Director of Pastry, Chef Jansen Chan, worked with Ducasse for 3 years creating his baba au rhum recipe. Chef Jansen shared the secrets to creating the perfect one with Vine Pair !

chefs
FORBES
The Chef Collaborator: Lessons From Cooking School On The Power Of Teamwork

Dawn Perry is Senior Vice President, Brand Marketing for ERA Real Estate, a global franchising leader in residential real estate. But, she didn’t start out in real estate. Read about what she learned in culinary school at ICC that has continued to help her today in this Forbes feature!