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 Culinary Entrepreneurship ’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 Culinary Entrepreneurship 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!

ICC In The News: Highlights from April 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 April 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

jacques pepin
WASHINGTON POST
Jacques Pépin: Eggs are on the outs again. To me, they’ll always be perfect.

Dean Jacques Pépin grew up in a time where resources were scarce—because of this, and throughout his 70 year career, he’s always appreciated and loved eggs. Read his beautiful tribute to the simple, yet elegant, ingredient in the Washington Post here.

Over the last few decades, our Dean of Pastry Arts, Chef Emily Luchetti helped to define what great pastry in America means. In this episode of the new Pastry Arts Magazine podcast, hear from the expert on the process of writing multiple books, where she draws inspiration for new dishes & more!

At the end of March, 20 high school students cooked their hearts out in our kitchens for the CCAP Competition for Scholarships. CCAP is an organization that has helped impact 15,000+ students annually since 1990 through their culinary programs. Learn more about them and watch a recap of the competition on NY1 here.

Nowadays, almost everyone knows what Buzzfeed’s Tasty is, but do you really know who’s behind the camera? Two of the shows stars, Alexis deBoschnek and Rie McClenny, were trained at ICC and now use their culinary talents daily in the Buzzfeed test kitchens. Read about their stories in LA Weekly’s article.

The popular NYC gastro-bar Existing Conditions didn’t just open out of thin air–ICC Dean and owner of the bar Dave Arnold put in years of hard work to perfect his talents. Read more about his unusual techniques in Wine Enthusiast here.

Nicole Centeno
FORBES
One Mom’s Rollercoaster Startup Journey Through Life’s Struggles To Success

The idea for Splendid Spoon was born when Nicole Centeno, ICC alumna and founder of Splendid Spoon, came up with the idea for her company on the quest to know what she was eating. It wasn’t an easy road, but now Centeno and her team bring in over $1 million a month in revenue. Read about how she did it in Forbes here.

The judging for the world’s most important olive oil competition is set to begin May 5 at the International Culinary Center in New York. Interested in attending or learning more? Check out The Olive Oil Time’s article on the 7th Annual NYIOOC World Olive Oil Competition here.

Fabian Von Hauske
VILCEK
Vilcek Prize for Creative Promise in Culinary Arts

Congratulations to Professional Culinary and Pastry Arts graduate Fabián von Hauske Valtierra of Contra, Wildair NYC & Una Pizza Napoletana! He was awarded the The Vilcek Foundation award for Creative Promise in Culinary Arts. Read about his inspiring story here or watch his video here.

Jacques Torres—ICC Dean of Pastry Arts and judge on Netflix’s Nailed It!—sat down with Inc. to share his story as one of the world’s foremost chocolatiers. Learn how he turned an abandoned factory in Brooklyn into his chocolate empire!

Daniel Gritzer learned the secrets to Soufflé from our Dean, Jacques Pépin. Read what he learned from the master in Serious Eats here.

Congrats to ’04 Professional Pastry Arts grad Melissa Weller! She’s joining the team at High St NYC as the newest partner. Check out her creations like a buttermilk-iced cinnamon-cardamom roll and a black-sesame kouign-amann. Read more in her Grub Street feature.

Ben Mims, Professional Culinary Arts ’08, is one of The LA Times brand new, in house chefs and cooking columnists. Check out the brand new food section of The LA Times for recipes, dining coverage & more!

Looking for sweet some career advice from a pro? Look no further than ICC Guest Master Pastry Chef, Ron Ben-Israel! Listen to him on Pastry Arts Magazine’s podcast and get inspired for your future career here.

zoe kanan
EATER
The Eater Young Guns Class of ’19

Congratulations to 2010 Professional Pastry Arts graduate Zoë Kanan for being awarded one of Eater’s Young Guns of 2019! She is the Head Baker AND Pastry Chef of Freehand New York’s restaurant Simon & The Whale, and was chosen for this award out of 500+ nominees for shaping the future of dining in America. Read more about her and the award in Eater here.

Brett Suzuki, ICC grad, grew up in Chicago before moving to Tokyo and NYC. All of these experiences helped to influence his tacos at the newly opened Arigato Market in Chicago. Check it out here in the Chicago Tribune.

Culinary graduate & Thai-born former restaurateur Chutatip Suntaranon has been cooking for her Queen Village neighbors for years. My-Le Vuong, a Vietnamese-born veteran restaurant manager moved in across the street from Suntaranon years ago. After years of friendship, they decided to open Kalaya, a homey, 30-seat BYOB. Check it out in Philly online here.

ICC Alumna Stephanie “Chefanie” Nass, partnered with Tod’s! Read about the exciting partnership and collection in Coveteur here.

stone barns
WASHINGTON POST
This New York restaurant sets the standard for American fine dining

ICC Alumnus & famed chef Dan Barber is no stranger to anyone in the culinary industry. Read this article in the Washington Post about how his restaurant, Blue Hill at Stone Barns, sets the standard for fine-dining in America.

How do you save family recipes when your grandmother never writes them down? Anna Francese Gass, ICC Professional Culinary Arts alumna, tackles this culinary conundrum in her new cookbook, Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Listen to her on Cherry Bombe’s podcast, and come meet her on May 30th at ICC.

Ed McFarland, Professional Culinary Arts grad, opened Ed’s Lobster Bar in 2007. The most popular items from his SoHo menu will find their way to his brand new Sag Harbor location. In addition to fish plates and raw bar bites, diners can expect classic lobster rolls in two sizes, as well as Mr. McFarland’s famous lobster meatballs and New England clam chowder. Check out his new location profiled in 27 East here.

mimi chen

ICC In The News: Highlights from March 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 March 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

rural kitchen
ESQUIRE
Best Filipino Restaurants in Metro Manila

Finding the best Filipino restaurant in Metro Manila is a difficult task, so Esquire put together a list of their favorite restaurants, including our graduate, Justin Sarabia’s The Rural Kitchen. This tiny 30-seater restaurant in Makati features decades-old recipes and the province’s stellar natural produce. Read more about his restaurant, The Rural Kitchen, here.

Executive Chef Michael Williams, ICC Professional Pastry Arts graduate, is a talented chef whose expertise shines through in his desserts. All desserts, including ice cream and sorbet, are made fresh on-site in a dedicated pastry kitchen. Read more about his restaurant Winston in Mount Kisco, NY.

Bird Rock Coffee in Carlsbad, CA was founded by ICC graduates Justin Gaspar and Sean Le. Here, they serve breakfast burritos, croissants, salads and more. Read more about their San Diego coffee shop in Eater here.

Gigi Pascual, who studied Professional Pastry Arts at ICC, launched Dough & Arrow last year, a cookie and coffee shop in Costa Mesa, CA. Check out her shop & learn more about her desserts here.

mimi chen
PLATE ONLINE
What It’s Like to Be a Commis at the Bocuse d’Or

Our Professional Culinary Arts graduate Mimi Chen served as the Commis for Team USA in the Bocuse d’Or this past January. Read about her experience and what it was like to train for a year for the most famous culinary competition in the world.

mermoma
FORTUNE
Review: Meroma Is the Best Restaurant in Mexico City You Haven’t Heard of Yet

Chef’s Cusic and Bernal met while attending ICC and bounced around cooking in Manhattan (Del Posto, Café Boulud), London (L’Atelier Joel Robuchon), Rome, and Jackson Hole, Wyoming. After they got married in 2013 and decided to open a place of their own in Mexico City. Now, it’s one of the best new restaurants in the city. Read about it here.

New owner of PJ Murphy’s Bakery in Minnesota, Chef Francois Kiemde, sat down with Twin Cities to tell his story of becoming a baker. Read about the ICC graduate here.

ICC alumna Melissa Weller is a master baker whose work has received critical acclaim. In 2013, she created a sensation by selling her hand-rolled bagels at the outdoor Smorgasburg market in Brooklyn, which led to her partnership with the Major Food Group to create and open the bagel-centric restaurant Sadelle’s. Get her famous pumpernickel bagel recipe in Bake Mag here.

Vegan chef & ICC alumnus Matthew Kenney is set to open two restaurants in Baltimore. Kenney has been named one of “America’s Best New Chefs” by Food & Wine Magazine, has received two rising star chef nominations from the James Beard Foundation, and authored 13 books. Learn more about his newest restaurants here.

chef al
TODAY
After Overcoming Opioid Addiction, Chef Finds Solace Back in the Kitchen

Chef Ashish Alfred of Duck Duck Goose Baltimore, George’s Chophouse & Duck Duck Goose Bethesda, shared his inspirational story on the Today Show & TODAY Food. A 2011 graduate of our Professional Culinary Arts program, his restaurants feature the French techniques learned during his time as at student at FCI, now ICC! Learn how to create his Steak Au Poivre, a classic French dish, here.

jacques pepin
VARIETY
Chef Jacques Pépin to Receive Lifetime Achievement Award at Daytime Emmys

Congratulations to our Dean Jacques Pépin on his Daytime Emmys lifetime achievement award! He is the first culinary professional to be recognized for this award, and it is well deserved—since the 1980s, he has inspired millions on television and beyond to cook at home or become chefs, including our very own students at ICC. Read more about this achievement here.

Dave Arnold, ICC’s Associate Dean of Culinary Technology, is visiting Houston to host a cocktail takeover at UB Preserv as part of the inaugural Southern Smoke Spring event series, raising funds for the Southern Smoke Foundation. The co-owner of Existing Conditions in New York City,  Arnold also invents kitchen devices, hosts the podcast Cooking Issues, and curates the Museum of Food and Drink, too. Read more about his upcoming event here.

Jacques Torres, ICC Dean of Pastry, created a masterful chocolate showpiece with ICC alumna & host of Eater’s Sugar Coated series, Rebecca D’Angelis. Watch how he creates magical chocolate showpieces from start to finish! Want to learn more from Mr. Chocolate himself? Join our demonstration with him on April 17th to learn the art behind chocolate showpieces from the master, in person.

This month, we celebrated the Official Good France Day on March 21st in partnership with the French Consulate of NY’s Good France Festival. In this segment from TV 5 Monde, watch Chef Serge Devesa teach his signature bouillabaisse dish in the kitchens of ICC.

pastry plus
PASTRY ARTS MAGAZINE
Pastryland Bake Sale at International Culinary Center

Missed the Pastryland Bake Sale earlier this month? Our media partner for Pastry Plus, Pastry Arts Magazine, has the scoop on what you missed, including 19 one-of-a-kind desserts, a gold egg cream and an 8 foot piped icing wall! Read about the chefs who created the desserts & more at the successful charity bake sale!

career fair

2019 Spring Career Fair

All chefs get their start somewhere. This spring, 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!

Tuesday, March 19th | 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.

Acquolina Catering
B&B Hospitality/Del Posto
Blue Bird
Blue Hill
Breads Bakery
Celestine
Choc O Pain French Bakery and Café
Convene
Crafted Hospitality
Dinex Group
Eataly
Great Performances
High Street on Hudson
Hillstone Restaurant Group
Hire Society
James Beard Foundation
JP Morgan
Loring Place
Made Nice
Major Food Group
Restaurant Marc Forgione/American Cut Steakhouse
Martha & Marley Spoon
Matterhorn Group
Mercer Kitchen
Noho Hospitality/The Dutch
Padoca Bakery
Park Ave Winter
Patina
Quality Branded
Soho House
Starr Restaurants
The Culinistas
Vice Media
James Beard Foundation Awards

James Beard Awards 2019: ICC Alumni Semifinalists & Finalists

Each year, it brings us such joy to see our alumni and Deans of the International Culinary Center recognized for excellence in their field. With the recent announcement of the 2019 semifinalists for the James Beard Awards, we’d like to congratulate the following ICC alumni [and Dean!] on their nominations. This year, the number of ICC affiliates that made the short list was a staggering 26 semifinalists! We’re so proud to see these talents acknowledged for their hard work and dedication to their craft.

Some of the highlights from this year’s announcement include the recognition of newcomers like Zoe Kanan, Head Baker of Simon & the Whale for Outstanding Pastry Chef, and Rikki Giambruno, Owner & Executive Chef of Hyacinth for Rising Star Chef of the Year. Three of this year’s Best New Restaurant semifinalists are led by our graduates both in and out of the kitchen—David Chang (Chef/Owner of Majordomo in LA), Joshua Skenes (Chef/Owner of Angler in SF) and Jhonel Faelnar (Wine Director of Atomix in NYC).

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

[UPDATE] With the announcement of the 2019 James Beard Award Book & Media nominees, ICC alumni and dean, David Kinch, have received a total of 34 nominations combined! Congratulations to the 15 alumni and our dean David Kinch who made it on the short list of finalists in their respective categories for a total of 20 finalist nominations! The winners will be announced later this spring, stay tuned.

2019 JAMES BEARD AWARD SEMIFINALISTS & FINALISTS [LIST OF ICC ALUMNI & DEAN]

Orange indicates selection as a finalist in the respective category.

2019 James Beard Foundation Restaurant & Chef Awards

Best New Restaurant:

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

Atomix, New York, NY [Jhonel Faelnar, Wine Director of Atomix, Intensive Sommelier Training ’13]

Majordomo, Los Angeles, CA [David Chang, Owner of Majordomo, Culinary Arts ’01]

Marrow, Detroit, MI [Sarah Welch, Partner and Executive Chef of Marrow, Culinary Arts ’10]

Outstanding Baker:

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

Outstanding Chef:

Ashley Christensen, Poole’s Diner, Raleigh, NC [Sous Vide Intensive ’12]

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

Tory Miller, L’Etoile, Madison, WI [Culinary Arts ’00]

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

Outstanding Pastry Chef:

Zoe Kanan, Simon & the Whale, New York, NY [Pastry Arts ’10]

Whang Suh, Hen & Heifer, Guilford, CT [Pastry Arts ’09]

Outstanding Restaurant:

Balthazar, New York, NY [Rebecca Banks, Wine Director, Culinary Arts ’05]

O Ya, Boston, MA [Tim & Nancy Cushman, Owners of O Ya, Fundamentals of Wine ‘06]

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

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

Zahav, Philadelphia, PA [Steven Cook, Co-Owner of Zahav, Culinary Arts ’00]

Outstanding Service:

Saison, San Francisco, CA [Joshua Skenes, Chef/Owner of Saison, 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]

Best Chef: Great Lakes:

Kate Williams, Lady of the House, Detroit, MI [Culinary Arts ’07]

Best Chef: Mid-Atlantic:

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

Best Chef: New York City:

Angie Mar, Beatrice Inn, New York, NY [Culinary Arts ’11]

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: South:

Melissa Donahue, Sweet Melissa Cafe, Sanibel, FL [Culinary Arts ’01]

Best Chef: West:

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

2019 James Beard Foundation Book Awards

Beverage:

Apéritif: Cocktail Hour the French Way, Rebekah Peppler [Pastry Arts ’09] (Clarkson Potter) 

Cocktail Codex, Alex Day, Nick Fauchald [Culinary Arts ’04], and David Kaplan (Ten Speed Press)

Restaurant and Professional:

Rich Table, Evan Rich and Sarah Rich [Culinary Arts ’01] (Chronicle Books) 

2019 James Beard Foundation Broadcast Media Awards

Online Video, Fixed Location and/or Instructional

Mad Genius – Crispy Cheese Sticks; Waffled Okonomiyaki; and Puff Pastry, Justin Chapple [Culinary Arts ’09], Airs on: Food & Wine, YouTube and Facebook

Outstanding Reporting

Deep Dive and Food for Thought, 2018 PyeongChang Winter Olympics, David Chang [Culinary Arts ’01], Airs on: NBC, NBCSN

Television Program, on Location

Ugly Delicious – Fried Chicken, David Chang [Culinary Arts ’01], Airs on: Netflix

2019 James Beard Foundation Journalism Awards

Health and Wellness

“‘White People Food’ is Creating An Unattainable Picture of Health”, Kristen Aiken [Culinary Arts ’08]HuffPost

2019 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under

Firm: Studio Writers, Project: Atomix, [Jhonel Faelnar, Wine Director of Atomix, Intensive Sommelier Training ’13]

The 2019 James Beard Award Winners will be announced May 6, 2019. The 2019 Media Awards will be held on April 26, 2019. For the full list of 2019 James Beard Award Semifinalists, click here
mame sow

ICC In The News: Highlights from February 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 February 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

mame sow
HAUTE LIVING
One Thousand Museum Residences Gives A Sneak-Peek To Gourmet Culinary Offerings At The Sky Lounge

One Thousand Museum Residences is one of Miami’s most historic, architecturally significant and most luxurious developments in all of Miami. The launch of this project is highly-anticipated and comes with many amazing amenties– including The Sky Lounge, where our alumna Mame Sow is the project’s Director of Culinary. Read more in Haute Living here.

Even though National Chocolate Lovers Month is behind us, we like to celebrate with our Dean of Pastry, AKA Mr. Chocolate, all year long. Check out Jacques Torres on The Late Show with Stephen Colbert making his limited edition chocolate violin!

In the kitchen of his 50-seat restaurant, Technique, Westwood resident and ICC alumnus Ross Goldflam is applying the all-important French cooking techniques he learned while studying at ICC. The casual restaurant offers classic French food with an American twist. Check it out here.

Zoe Kanan, Pastry Plus speaker, ICC alumna and head baker at Simon & the Whale, was one of the 22 ICC graduates that received semifinalist nominations for the 2019 James Beard Awards. Congratulations Zoe on your Outstanding Pastry Chef nomination! Read more about her outstanding achievements here.

wine glasses
Slate
These Wine Glasses Are Pure Sophistication at a Bargain Price

Beautiful wine glasses don’t have to be expensive! Slate sat down with our Dean of Wine Studies, Scott Carney, MS and ICC Intensive Sommelier Training graduate Michele Thomas, as well as other wine experts, to learn which wine glasses are the best. Read their recommendations here.

winco brush
NY Mag
How to Clean Wooden Cutting Boards, According to Experts

Whether you’re julienning carrots or breaking down a full chicken, if you cook regularly, your kitchen arsenal probably includes a few good knives and cutting boards. If you’re at all serious about cooking you’ve probably learned that wooden boards are fantastic, but more difficult to clean. Read Chef Hervé Malivert’s recommendations for how to clean a wooden cutting board in NY Mag.

Margaret Eby, recent graduate of our Culinary Techniques program, gave insight into what she learned in the 100-hour program that changed the way she cooked! Read about her journey here.

Chris Morocco is a senior food editor at Bon Appétit where he works in the Test Kitchen developing recipes, dreaming up food content, and figuring out what the next big thing in food is. He regularly appears in the brand’s video content, including Bon Appétit’s new show “Making Perfect.” Read more about him here.

Want to learn more about our Dean of Pastry Jacques Torres? Check out his favorite things in this article about him from Barron’s!

Hyacinth, a new Italian restaurant in St. Paul, is one of the hottest reservations in town. Chef/owner and ICC alumnus Rikki Giambruno dishes in this interview on how he got his start, food philosophy, love for Italian food and what’s ahead. Read the interview here in Twin Cities.

slice of cake
EATER
A.M. INTEL

Have you bought your tickets for Pastryland yet? Read more about our charity bake sale in Eater, and be sure to get your tickets before next Saturday, March 9th!

Richard Hale
Miami New Times
Cancer, Diabetes, and Glaucoma Can’t Stop Restaurateur Richard Hales

Read the unbelievable story of ICC alumnus and restaurateur Chef Richard Hales. He has faced the unimaginable circumstances of overcoming brain cancer, glaucoma, and thyroid cancer, all while battling diabetes and dominating the Miami food scene with his multiple restaurants. Read his story here.

Fresh off of Atomix’s semifinalist nomination for Best New Restaurant from the James Beard Foundation, Jhonel Faelnar, Intensive Sommelier Training alumnus and Wine Director of Atomix sat down with Wine & Spirits to share his recommendations for what to drink with Korean food. Read his wine pairing recommendations here.

Congratulations to ICC alumnus Whang Suh, the owner and pastry chef at Hen & Heifer in Guilford, CT! He is a semifinalist in the Outstanding Pastry Chef category for the 2019 James Beard Awards. Read more about him in the Hartford Courant here.

Model, Chef, and ICC alumna Paige Jimenez recently graduated from our Professional Culinary Arts program in 2018. Read about her love of the culinary arts and her advice here in Ocean Drive.

Read Food and Wine’s article featuring Stacey Kwon, Culinary ’13, President of H Mart, an asian supermarket chain, started by her father in Queens in 1982. Learn more about H Mart’s expansions and what you should buy when you take a trip to one of their stores!

other half brewing
EATER
IPA Hitmaker Other Half Brewing Is Joining Williamsburg’s Domino Development

Co-founder of Other Half Brewing and ICC alumnus Matt Monahan is expanding his popular brewery into the new Williamsburg Domino Development and opening a new Rochester location later in the year. Read about the expansions here in Eater and check out the brewery with a cult following!

Chef Joshua Skenes

ICC In The News: Highlights from January 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 January 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Fabián Von Hauske

MUNCHIES
How to Put a Twist on Classic Tiramisu with the Chef of Una Pizza Napoletana

Tiramisu is a classic and delicious Italian dessert with layers of lady fingers, marscarpone cream, and espresso. Watch how Fabián Von Hauske—chef/owner of Contra, Wildair and Una Pizza Napoletana and ICC alumnus—puts a twist on this classic. Check out his signature recipe on VICE Munchies!

Looking for a new cookie recipe to try? Check out Professional Pastry Arts graduate, Christina Tosi’s, recipe for corn cookies in The Kitchn!

You may have seen him on the Travel Channel, teaching viewers how to make LAVO’s famed one-pound meatball, followed him creating new dishes on his Instagram account, or even caught him on United Airline’s inflight entertainment. Check out alumnus Chef Marc Marrone’s story on Vegas2LA as he recaps 10+ years with TAO Group with the honor of Las Vegas Food & Wine’s Chef of the Year.

Vivian Kamen, Professional Pastry Arts alumna, was a professional pastry chef for many years before finally turning her baking skills into her organizational dream— a recipe database for all to use! Check out her story here on Forbes.

Jhonel F.
GRAPE NATION
Episode 96: Jhonel Faelnar, Atomix, NYC

Jhonel Faelnar, Advanced Sommelier and graduate of ICC’s Intensive Sommelier Training program, is the Wine Director of one of NYC’s hottest restaurants—Atomix! In this episode, Jhonel shares how he came to pursue his wine career after a stint in fashion, and gives listeners a look into the diverse wine list of Atomix. Listen to his story on Grape Nation’s podcast here.

Chef Joshua Skenes
THE NEW YORK TIMES

Joshua Skenes, famed chef of 3 Michelin Starred Saison in San Francisco and ICC graduate, recently branched out from his first restaurant tbringa  new concept to the Bay Area. Angler, his newest venture, is rethinking the way that restaurants look at seafood and adapt to the forces of climate change. Check out the review of Angler in the New York Times.

Congratulations to Professional Pastry Arts graduate Justine Blandon for the successful opening of her new bakery Paixtries in Bayonne, NJ. Read more about her delicious pastries here.

Alumnus Conor Swanson is opening a new restaurant, Bird & Bao, in Long Island. Here, he will showcase his perfected pork buns and fried chicken bao buns. Check out more from his restaurant here.

Former Art of International Bread instructor, now program director for the bakers in training program at Hot Bread Kitchen, and partner of ICC, Karen Bornarth was featured in Munchies’ article on New York bakers. Check it out here.

Katzie Guy Hamilton
AMNY
Cookbook ‘Clean Enough’ Balances Bowls and Toasts with Cookies and Cakes

Katzie Guy-Hamilton is a 2007 graduate of our Professional Pastry Arts program and has always loved sweets. After feeling like she wanted to amp up her health routine, she joined Equinox as their food and beverage director. Now, find her first cookbook Clean Enough: Get Back to Basics and Leave Room for Dessert, on shelves now!

Henry Lu
FOOD & WINE
The Pig-Centric Chinese New Year Feast in Brooklyn You Won’t Want to Miss

Henry Lu, ICC alumnus and Executive Chef of Loosie’s Kitchen in Brooklyn, pulls on inspiration from his heritage to celebrate the upcoming Chinese New Year festivities with a feast! On Tuesday, February 5th, he serves up the “We Are All Pigs” celebration to acknowledge the Year of the Pig with what else—suckling pig. Tickets are $30. Check out his feature in Food & Wine for more info.

Olive oil professionals and enthusiasts from all over the world gathered in London last week for that city’s first Olive Oil Sommelier Certification Program. Learn more about our Olive Oil Sommelier Certification program’s international endeavors, and don’t miss our next session of the program in NYC this May!

Was bolstering your cooking skills on your list of New Year’s Resolutions? Chef Hervé Malivert, our Director of Culinary Arts and Technology, sat down with Medium to share his quick tips to getting in the kitchen and building your cooking confidence. Read about what he said here.

Ashish Alfred, chef/owner of the Alfred Restaurant Group and ICC alumnus, is the rising star on the Washington, DC-Baltimore, MD food scene, earning acclaim and rave reviews at his three restaurants: Duck Duck Goose BethesdaGeorge’s Chophouse in Bethesda, and Duck Duck Goose Baltimore. Read his interview in Food and Beverage magazine here.

If you’re in Ohio and looking for a great place to have lunch or breakfast, check out alumna Chef Stacy Maple’s restaurant, Bistro 163. At her non-profit restaurant, a pay-it-forward concept is adopted to help those who can’t afford to pay for a meal. Those who can afford it are encouraged to pay more than the suggested prices. Read more about it here.

Table Talk with Michelle doll
CHOWHOUND

Table Talk, a helpful segment from our friends at Chowhound, brings together a discussion platform for home cooks. Michelle Doll—chef, food writer, Adjunct Chef Instructor and ICC alumna—is featured in this latest installment of Table Talk. Check it out here.

If you’re in Philadelphia and looking for some Italian pastries and cooking, head to Fiore in Queens Village, owned and operated by ICC alumna Justine MacNeil and partner Ed Crochet. Expect bold flavors and delicious treats! Read about it in Philly.com here.

Jesse Howland, Art of International Bread Baking graduate, is the pastry chef at LeRoux in Denver, Colorado. Read the review of LeRoux and check out what Chef Howland is up to on 5280.

International News
Brazil

Linum Bakery, the cake bakery of alumna Maria Beatriz de Almeida Pinto, is a smash hit in Brazil, delivering over 20 cakes per month. Read about her bakery in Vogue here.

Japan

Were you inspired to learn more about Japanese cuisine after our Art of Japanese Knife Skills and Sashimi demonstration this past January? Read more about the demonstration with alumnus David Israelow and Chef Yuuki Tanaka from Japan here.

Turkey

Turkey is a melting pot of cuisines that grew from ancient times and interaction with its surrounding cultures and countries. Turkish food is currently on the forefront of global cuisine, and one of the chefs helping to shed light on it is our graduate, Didem Şenol. Read about one of the most well known chefs in Turkey here.

Scholarship News

Our Professional Development Scholarship—created to support the educational pursuits of professionals working, or with experience, in the culinary and hospitality industry—is creating buzz among trade publications Total Food Service and American Cake Decorating. Over the next two years, ICC will award up to $720,000 in scholarships to industry professionals seeking to continue their education at the International Culinary Center in one of our four specialized programs of study—The Art of International Bread BakingIntensive Sommelier TrainingCake Techniques & Design, and Culinary Entrepreneurship.

Take advantage of this great opportunity to pursue your certifications and submit your application today!

The hive

ICC In The News: Highlights from December 2018

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 December 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

jacques torres and nicole byer

EATER
Nicole Byer and Jacques Torres Are the 2018 TV Duo of the Year

Dean of Pastry, Jacques Torres, is the primary judge on the hit Netflix series Nailed It! with co-host Nicole Byer. According to Eater, their co-host chemistry is undeniable, and they won the 2018 TV Duo of the Year! Click here to check out the article.

Chef Peter Prime, of Caribbean-inspired smokehouse Spark, will focus on a whole range of island flavors from his native Trinidad and Tobago at his forthcoming spot, Cane in Washington, D.C. Check it out in early 2019!

Chef Will Baxter, a Professional Culinary Arts graduate, is opening the coolest restaurant concept in Louisiana with his mother. His grandmother owned an antiques store inside of their home for more than five decades, which heavily impacted his love for everything French. Now, he is excited to open a French bistro inside of the old antiques shop and continue his grandmother’s legacy with his mom. Check out the story here.

There’s more to Prosecco than you think. Alan Tardi sat down with Wine4Food and demystified this beloved Italian bubbly and gave his insight into what makes it so special. Watch here!

The Hive
EATER
The Hottest Restaurants in Brooklyn Right Now, December 2018

If you’re in Brooklyn and looking for a new restaurant to try in 2019, look no further than our graduate Anton Dayrit‘s establishment The Hive. Find delicious, classic American fare with international twists.

Atomix
THE NEW YORK TIMES

The New York Times released their list of New York’s Top 10 New Restaurants of 2018. Superstar restaurant Atomix captured the #1 spot, and our graduate Jhonel Faelnar is the restaurant’s Wine Director. Read about it here.

Provenance Meals is an organic, prepared meals service that delivers clean eating options right to your door. Executive Chef Serafina Alonso earned four diplomas from ICC and is cooking up delicious meals for the delivery service. Check it out here on Delish.com.

Alan Tardi, award winning James Beard author and wine expert, stopped by ICC during the fall to give an insightful workshop and tasting on Prosecco. Read Wine4Food’s article on the 5 things you didn’t know about Prosecco here.

CHOWHOUND

Need to spruce up your holiday cookies this year? Watch our Director of Pastry, Chef Jansen Chan, as he shares his tips to create homemade, colored sugar.

Feeling like you need extra holiday spirit and inspiration? Read about our graduate, Dru Tevis—the new corporate pastry chef for SoDel Concepts—and how he created the winning gingerbread town for the 2018 Rehoboth Beach Gingerbread Contest!

Graduate Michael Maksimowicz recently opened Casa Pearl in Williamsburg, VA with his co-owner, chef, and wife Chelsea Maksimowicz. If you’re in the area, check it out to see tacos and oysters collide! Read more here.

fried sardines
WINE ENTHUSIAST

Dean Cesare Casella shared his simple, melt in your mouth recipe for fried sardines. Check out his recipe in Wine Enthusiast and add it to your holiday menu!

Samantha Capaldi, a.k.a. Samantha Sommelier, is a graduate of ICC’s Intensive Sommelier Training program and Certified Sommelier through the Court of Master Sommeliers. As a gourmet food connoisseur with a passion for making wine approachable, her wine pairing tips help even beginners get started. Read her tips here.

Rudy’s Bakery and Cafe in Ridgewood, Queens, is filled with german sweets, history, and our grad, Cristina Nastasi as its pastry chef. Check it out if you’re in Queens, and be sure to try their seasonal treats.

Angela Garbacz for Forbes

ICC In The News: Highlights from November 2018

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 November 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Rebecca and Jansen

EATER
Watch: The Architecture-Trained Chef Creating Sky-High Pastries

Our Director of Pastry, Jansen Chan, and 2007 Professional Pastry Arts graduate & host of Eater’s new series Sugar Coated, Rebecca DeAngelis, constructed a towering re-designed Croquembouche.

Read this review of our grad Ashish Alfred’s new restaurant, Duck Duck Goose in Balimore. It offers a sophisticated take on European cuisine without the accompanying pretense, and has amazing honey-roasted duck. If you’re in Baltimore, be sure to check out his restaurant!

Chef Hervé Malivert, Director of Culinary Arts & Technology, and Chef Jürgen David, Associate Director of Pastry Arts explain how to save your Thanksgiving feast from the most common kitchen mistakes like dry turkey, lumpy mashed potatoes, and more! Click here to watch more on CBS New York.

bacon egg and cheese sandwich
EATER
Manresa Bread to Debut All-Day Fare at New Cafe

Manresa Bread, co-founded and operated by Art of International Bread Baking graduate Avery Ruzicka, is opening a third location in California. Stop by one of their amazing bakeries for a delicious treat and read about the third location here.

lauren bush lauren and lani halliday
IN STYLE

As the stylish founder of Brutus Bakeshop and graduate of our Culinary Entrepreneurship program, Lani Halliday is known for her gluten-free custom creations. Get her gluten-free cookie recipe here and read about her team up with Lauren Bush Lauren.

A dish from momofuku ko
EATER
The 38 Best Restaurants in America

Eater released their 38 Best Restaurants in America. Three of our graduates were featured on the list, including David Chang, owner of Momofuku Ko, Dan Barber for Blue Hill At Stone Barns, and Steven Cook, co-owner of Zahav. Congratulations to our alumni! Check out their restaurants on the list.

Chef Hervé Malivert, Director of Culinary Arts & Technology, shared his Turkey Safety Tips, from how to thaw your turkey to the proper internal temperature of your cooked turkey. And, if you insist on deep frying your turkey, Chef Hervé also shares his recommendations to keep you and your loved one’s safe. Click here to watch the video feature on CBS New York.

Few spots remain in the first London edition of the Olive Oil Sommelier Certification Program, an international course jointly produced by the Olive Oil Times Education Lab and ICC. Check out the program and learn more here.

Love decorating with sprinkles but tired of the same old rainbow colors? Now you can make your own sugar sprinkles at home, in any color and shade you please! Chef Jansen Chan shows two great baking decorating techniques in one, how to make royal icing and how to turn that royal icing into your own homemade sprinkles. We went with fall colors, but you can easily adapt this for any time of year! Click here to see how in this Chowhound video.

Angela Garbacz in Forbes
FORBES

Angela Garbacz’s passion for pastry began at a young age and led her to study Pastry Arts at ICC. After discovering she had a dairy intolerance, Garbacz decided to use her knowledge of ingredients and classical techniques to craft beautiful, delectable sweets that catered to a variety of restricted and alternative diets. Read more about her and her shop, Goldenrod Pastries in Forbes.

Matt Monahan, Professional Culinary Arts ’07, co-founded Other Half Brewing in New York in 2014. Years later, it’s made it on Thrillist’s list of Best Craft Breweries in every state as the best brewery in New York. Read about it here.

David Chang
WALL STREET JOURNAL
David Chang’s Culinary Universe Is Still Growing

Read the Wall Street Journal feature on our Professional Culinary Arts graduate David Chang. Year over year he continues to expand his restaurant group Momofuku, and people continue to line-up out the door to get a taste of his latest creations. Read more about him here.

While it’s hard to think of a more American tradition than Thanksgiving, it’s actually quite easy to add a little French flavor to your dinner. Chef Alain, Chef Hervé, and Chef Marc give their recommendations for their favorite French classics that pair perfectly with turkey! Click here to read the feature in France-Amérique Magazine.

Alex LaPratt, Master Sommelier and adjunct instructor for our Intensive Sommelier Training program, was recently profiled by Wine Spectator. Read to get a glimpse into the day of a restaurant owner and Master Sommelier!

Don’t have time to make a pie crust this holiday season? No problem! Chef Jansen Chan’s pumpkin pie hack lets you make one from scratch in less than 30 minutes. Click here to see how in this Chowhound video.

Peter Sherman sees bacon as more than a side dish for diner eggs. At BarBacon, his 84-seat sports bar in Hell’s Kitchen, the salt-cured and smoked meat receives its culinary due by being battered then deep-fried, infused into whipped cream or covered with chocolate, among other treatments. Stop by his bacon focused restaurant in NYC!

atomix dish
ESQUIRE
20 BEST NEW RESTAURANTS IN AMERICA

Congratulations to our grads for making Esquire’s list of the 20 Best New Restaurants in America. From Executive Chef and Co-Owner Scott Tacinelli’s (Professional Culinary Arts ’08) evolution of Italian-American cuisine at Don Angie, Jhonel Faelnar’s incredible wine list at cutting-edge Atomix NYC(Intensive Sommelier Training ’14), and Kate Williams (Professional Culinary Arts ’07) Irish-influenced menu at Lady of the House, we are proud to recognize these amazing alumni! Read more about them here.