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

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 23 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! 

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

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]

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:

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]

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]

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.

2019 Michelin Star Recipients

18 ICC Graduates Among 2019 Michelin Star Recipients

The highly anticipated MICHELIN Guides have finally been unveiled for the 2019 New York City, Chicago, Washington D.C. and San Francisco markets. We’re very excited to announce that this year 18 ICC alumni and Dean David Kinch have received a total of 28 stars combined! Of the 76 restaurants that made the New York City list, 16 newly starred restaurants were bestowed the reputable designation. Two of the newly starred restaurants, Oxomoco—owned by ICC graduate Justin Bazdarich—and Atomix, where alumnus Jhonel Faelnar is the Wine Director, both opened in 2018. To receive a Michelin star is a huge feat, and to receive it within the first year is even more incredible!

While New York City’s Michelin Guide is in its 27th year, Chicago and Washington D.C. are in their 9th and 3rd years, respectively, and San Francisco remains the city in the United States with the most three starred restaurants (8!). ICC is thrilled to have alumni and Dean David Kinch represented in all of these cities, feeding hungry diners and adding to growing restaurant scenes around the country.

The following winners listed are the 2019 Michelin Star recipients that feature an International Culinary Center alumni, or ICC Dean, either as a chef/owner of the restaurant or an integral member of the kitchen. ICC is proud to congratulate the winners across America being recognized by the industry for their hard work and dedication to their craft.

Stop by these restaurants to check out our graduate’s and dean in action, if you’re lucky enough to get a reservation!


New York City

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

Per Se, Anna Bolz, Pastry Chef

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

Ko, David Chang, Chef/Owner

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

Agern, Rhonda Crosson, Head Baker
Atomix, Jhonel Faelnar, Wine Director
Bâtard, Jason Jacobeit, Wine Director
Blue Hill, Dan Barber, Chef/Owner
Café Boulud, Ceasar Guitierrez, Sous Chef
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
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!”)

The Dabney, Alex Zink, Owner/Bar Director 

 

San Francisco

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

Saison, Joshua Skenes, Chef/Owner

Manresa, David Kinch (ICC Dean), Chef/Owner

Quince, Aaron Babcock, Sommelier

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

Rich Table, Sarah Rich, Chef/Owner

Chocolate with Jacques Torres

ICC In The News: Highlights from October 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 October 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Erica Martinez, a Professional Pastry Arts graduate, is cooking up delicious food from her native Venezuela. If you’re in New Rochelle, check out her restaurant, Caracas Fusion! Read more about it here.

 

EATER

THE 24 BEST CHOCOLATE SHOPS IN AMERICA

VOGUE

THE BEST COOKING AND BAKING CLASSES IN NEW YORK CITY

CBS THIS MORNING

MILK BAR’S CHRISTINA TOSI ON CREATIVE OUTLET

Jacques Torres
CNN

AT 15, JACQUES TORRES TOOK AN APPRENTICESHIP AT A PASTRY SHOP. THE REST WAS HISTORY.

We love CNN‘s insiders look at our Dean of Pastry, Jacques Torres. Read about his life, how he became a pastry chef, and his amazing career!

The Dish Joan Roca made
DEPARTURES

HOW ONE OF THE WORLD’S BEST CHEFS IS HELPING OUT ASPIRING CHEFS

Last month, Joan Roca, the executive chef of El Celler de Can Roca, traveled to New York City to give a demonstration to ICC students and alumni, and also award one of our students with a scholarship to his restaurant in Girona, Spain. Read more about his trip to NYC here.

FOOD 52

HOW THE COMMUNITY IS STANDING BEHIND 175 RECENTLY DISPLACED NYC FOOD BUSINESSES

When Brooklyn-based food incubator Pilotworks closed abruptly last weekend, 175 small businesses were displaced. For businesses like Dominga, a cafe collaboration between Culinary Entrepreneurship alumni and chef Lani Halliday of Brutus Bakeshop and Chef Woldy Reyes of food service company Woldy Kusina, slated to launch in 2019, the sudden closure was detrimental to normal-course business. Read about it here.

Laura Sorkin, Professional Culinary Arts graduate and co-owner of Runamok Maple in Fairfax, VT, adds maple syrup to add an element of sweetness to her food. Cook up her roasted cabbage recipe here.

American Son interior
EATER
AMERICAN SON ARRIVES AS A PLANT FILLED OASIS DOWNTOWN

Established D.C. chef and Professional Culinary Arts alumnus Tim Ma recently opened his much anticipated modern American restaurant, American Son. Read his feature in Eater and learn more about his restaurant!

CHERRY BOMBE
THE CHERRY BOMBE 100

We’re proud to recognize ICC Culinary Entrepreneurship instructor, Liz Alpern, and nine ICC alumni who made it on The Cherry Bombe 100 list for their incredible work and accomplishments as innovators and thought leaders in the culinary industry. Check out the full Cherry Bombe 100 list here.

EATER

WATCH: CAN YOU FIT A FRENCH CAKE INTO A BONBON?

 Watch our graduates Rebecca DeAngelis and Susanna Yoon as they make bonbons in Yoon’s famous chocolate shop, Stick With Me Sweets.

Lafayette
EATER
NYC’S 20 PREMIER PASTRY SHOPS

Looking for a new treat to bring to a holiday celebration? #7 on Eater’s list of Premier Pastry Shops is Lafayette, where pastry chef and graduate Tyler Atwell is cooking up delicious treats. Check it out here.

Meatball Shop Co-Owner, Seamore’s Owner and Culinary Entrepreneurship Graduate Michael Chernow is training for the New York City marathon in November. Learn how running changed his life and built his strength.

FORBES
HOW MICHELIN-STARRED CHEF JOAN ROCA CONTINUES TO ELEVATE FINE DINING

Read about Chef Joan Roca, one of the best chefs in the world, who visited ICC last month. During his visit, he awarded one of our students with a four-month scholarship to his restaurant, El Cellar de Can Roca, in Girona, Spain. Full article here.

Susanna Chocolates
BLOOMBERG
IF ONLY LIFE WERE LIKE THIS BOX OF CHOCOLATES

Hungry for more delicious chocolates? Susanna Yoon’s shop, Stick With Me Sweets, featured in Eater’s Best Chocolate Shops in America, was also featured in Bloomberg! Read more about her shop here.

Cherry Bombe 100 influential women

The Cherry Bombe 100: A Celebration of Influential Women

Over the past five years, Cherry Bombe has celebrated women in the culinary world, sharing their stories and building a community of people making the world a better place through food. This year, they introduced The Cherry Bombe 100, a list of the 100 women who inspire the food world through their creativity, energy, humanity and hard work. From chefs and restaurant owners to food activists, writers, entrepreneurs and more, these women are influential to both the culinary industry and the ICC Community!

We’re proud to recognize ICC Culinary Entrepreneurship instructor, Liz Alpern, and nine ICC alumni who made it on The Cherry Bombe 100 list for their incredible work and accomplishments as innovators and thought leaders in the culinary industry. Check out these 10 amazing women below, and see the full Cherry Bombe 100 list here.

 

Liz Alpern
Culinary Entrepreneurship Instructor 

To have chutzpah is to be audacious—and culinary consultant and teacher Liz Alpern is nothing if not audacious. She co-founded The Gefilteria as a way to rethink gefilte fish, a traditional food that few chefs were clamoring to reclaim, and has since grown the company from a single product to one with workshops, pop-up dinners, and a cookbook: The Gefilte Manifesto: New Recipes for Old World Jewish Food. Liz, however, is as much new school as she is old school. She’s also co-founder of Queer Soup Night, a roving fundraising party that celebrates a previously overlooked category of chefs and food enthusiasts.

Ashley Christensen
Ashley Christensen
Sous Vide Intensive ’12

Since making Raleigh, North Carolina, her home, Ashley Christensen has sought to foster community through food, philanthropy and the stimulation of the city’s downtown neighborhood. After working in some of the Triangle’s top kitchens, Ashley opened Poole’s Diner in 2007, one of downtown Raleigh’s first restaurants. In 2011, she opened three new ventures—Beasley’s Chicken + Honey, Chuck’s, and Fox Liquor Bar. In the spring of 2015, her restaurant group introduced Death & Taxes, a restaurant celebrating wood-fire cooking with Southern ingredients, and Bridge Club, a private events loft and cooking classroom. Ashley is an active member of the Southern Foodways Alliance and founded the biannual event Stir the Pot, in which she hosts visiting chefs in Raleigh to raise funds for the SFA’s documentary initiatives.

Angela Garbacz
Angela Garbacz
 Professional Pastry Arts ’08

Angela Garbacz is the owner of Goldenrod Pastries, a boutique pastry shop in Lincoln, Nebraska. In 2008, she moved to New York City to attend the French Culinary Institute (now International Culinary Center), where she earned a degree in Classic French Pastry Arts. During her time there, she worked with top toques in the industry, including Dave Arnold, Jean Georges Vongerichten, Nils Nóren, and Harold McGee. Years later, after learning she had an intolerance to dairy, she decided to chronicle her baking journey, and started the Goldenrod Pastries blog. It was there she reimagined baking for a variety of restricted and alternative diets (dairy-free, gluten-free, vegan). Her recipes, photos and anecdotes quickly gained a large and dedicated following. For a year, Angela was fulfilling catering orders out of her home kitchen while also working in international marketing. Realizing it was time to pursue pastry full-time, she quit her job in 2015 and opened the doors to Goldenrod Pastries where her all-American desserts and pastries feature unique flavor combinations and a strikingly vivid color palette.

Lani Halliday
Lani Halliday
Culinary Entrepreneurship ’18

Lani Halliday is the creative baker behind Brooklyn’s Brutus Bakeshop. She has made a name for herself with her delicious, colorful, gluten-free creations–including her fabulous snake cakes. She has contributed her time and talent to organizations such as Queer Soup Night, the roving fundraising event. She is currently at work on a new concept, Dominga Brooklyn, set to debut next year, and she is currently helping the small businesses impacted by the closing of the Pilotworks incubator program find new workspace and resources.

Angie Mar
Angie Mar
Professional Culinary Arts ’11 

Think all steakhouses are ultra-masculine affairs? Not according to Chef Angie Mar. The Seattle native has run the kitchen at The Beatrice Inn since 2013, then fully reinvented the hallowed spot as owner and executive chef in 2016. The historic, subterranean West Village restaurant, best known in the early aughts as the paparazzi-swarmed after-hours boite of choice for the Olsens, Lindsay Lohan, and Chloe Sevigny, has become an impressive shrine to meat matters, where Angie showcases whole animal butchery, live fire cooking, and dry aging prowess. Before The Beatrice Inn, Angie cooked at multiple NYC carnivore’s havens, like Marlow & Sons, Diner, and Reynard, plus The Spotted Pig. Angie proves superb steak certainly isn’t—and shouldn’t be—a bro-y boys’ club.

Camilla Marcus
Camilla Marcus
Professional Culinary Arts ’08

Camilla Marcus has one of the most modern minds in the restaurant world today. She helped bring to life some of New York’s most beloved neighborhood restaurants, including dell’anima, Riverpark, and the reopened Union Square Café, but it’s with the launch of west-bourne that her passions fully come together. An accidentally vegetarian and decidedly wholesome concept, west-bourne brings people together to eat well and do good, which means a business model that incorporates youth job training, an emphasis on organic and local produce, and a zero-waste approach to benefit the planet and its people. Camilla is also co-founder of TechTable, a hospitality technology thought leadership platform, and a partner in Pound for Pound Consulting, a boutique strategic and creative agency for hospitality-related initiatives.

Klancy Miller
Klancy Miller
The Craft of Food Writing ’04

Klancy Miller is the author of Cooking Solo: The Fun of Cooking For Yourself. She is a writer and pastry chef and earned her diplôme de pâtisserie from Le Cordon Bleu Paris, and apprenticed at the Michelin-starred restaurant Taillevent. She has appeared in The New York Times Food section and on Food Network’s Recipe for Success and Cooking Channel’s Unique Sweets. She has contributed to Cherry Bombe, Bon Appétit, Food 52 and The Washington Post. Klancy is a co-founder of the cookbook club at The Wing and an advisory board member for Equity at The Table (EATT).

Grace Ramirez
Grace Ramirez
Professional Culinary Arts ’11

Grace Ramirez is the tenacious chef, author, and TV personality born in Venezuela and raised in Miami. Her gorgeous cookbook, La Latina: A Cook’s Journey Through Latin America, is a celebration of and love letter to her culture. When her proposal for a book about Latin food was rejected, Grace worked around the system and found a way to get La Latina published. She also hustled to get her TV career off the ground and today hosts Destino Con Sabor on the Food Network. Grace actively supports numerous relief efforts throughout the world for Mexico, Puerto Rico and Venezuela, working with World Central Kitchen, El Plato Caliente, Nuestros Pequeños Hermanos, and many others. Her drive, passion and humanitarian efforts were recognized with a Distinguished Latina Star award from the Puerto Rican Bar Association.

Avery Ruzicka
Avery Ruzicka
Art of International Bread Baking ’11

Avery Ruzicka believes in milling your own flour, a long fermentation process, and the power of freshly baked bread. She is the baker and co-owner of Manresa Bread, the spinoff of the popular Manresa restaurant in Los Gatos, California. She started working at the restaurant as a runner, but longed to be in the kitchen. Once there, she felt a restaurant of Manresa’s caliber should be making its own bread, and was given the go-ahead to start baking. Today, there are two Manresa Bread brick-and-mortar locations and stands at the Palo Alto and Campbell farmers’ markets. Avery fans will be thrilled to know an all-day bakery and cafe will open soon in Campbell, giving them another way to get the Manresa Bread delights, which include the signature Levain, hand-rolled Croissants, Whole Grain Salted Caramel Sourdough Donuts, Triple Chocolate Orange Panettone, Chocolate Babka, and more.

Christina Tosi
Christina Tosi
Professional Pastry Arts ’04

Superstar pastry chef and Milk Bar founder Christina Tosi single-handedly changed the way we look at dessert. She brought modernity and creativity to the category with her unique baked goods, including Compost Cookies and Crack Pie. She elevated soft serve from simple summer treat to something chef-worthy. And we have her to thank for the naked cake trend: she wanted to leave the outside of cakes unfrosted so we could see what was inside. Her third book, All About Cake, is out this month, and she was the subject of a recent Chef’s Table documentary so sincere it moved many of her fans to tears.

A dish from Suyo Gastrofusion

ICC In The News: Highlights from September 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 September 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Tim Ma, a 2009 alumni of our Professional Culinary Arts program,  is now the Chief Culinary Officer of Box’d Eats, a school-lunch delivery service. Described as a Blue Apron meets Lunchables, read all about it here.

Yale University’s School of Public Health is set to host its first conference on olive oil next month. Tassos Kyriakides, the department chair at Yale’s School of Public Health, came up with the idea for the conference after completing the Olive Oil Sommelier Certification Program at ICC. Read about the conference here.

A dish from Suyo Gastrofusion
NEW YORK TIMES

ELEVATED YAKITORI, DIRECT FROM JAPAN, IN THE WEST VILLAGE

Chef Andy Sen Sang, a native of Ecuador who moved to the Bronx and graduated in 2015, owns Suyo Gastrofusion. His restaurant blends Asian and Latin influences in dishes like steamed pork belly buns, and charred octopus with chorizo quinoa. Check out his feature in the New York Times here.

Little Havana in Washington, D.C. is in the talented hands of Chef Joseph Osorio. He is a graduate, and trained his whole life by cooking in the kitchen with his Cuban immigrant godmother, preparing him to serve Cubano sandwiches and egg rolls, Cuban chicken stews and whole fried fish. Check it out if you’re in D.C.!

The Olive Oil Sommelier Certification Program jointly produced by the Olive Oil Times Education Lab and ICC will be offered in central London this January. It is the first time the course, which has trained hundreds of industry professionals, chefs and enthusiasts in olive oil quality assessment since it began in 2016, will venture beyond its annual New York and California sessions. Click here to learn more.

ICC in the News Article
NEW YORK TIMES

A FINE- DINING VETERAN TURNS TO STREET FOOD

Food & Wine Article on Instagram for Restaurants
FOOD AND WINE
FIVE NEW WAYS RESTAURANTS ARE USING INSTAGRAM TO DRIVE BUSINESS

How can restaurants and food businesses use Instagram to drive business? Check out these 5 tips we learned with Food & Wine in our event with Instagram for Business last month, and see why it’s more important than ever for aspiring culinary entrepreneurs!

Chef Nick Nikolopoulos graduated from our Professional Pastry Arts program and now owns Stirling, NJ bakery Gluten Free Gloriously. He says he is now creating gluten-free baked goods that taste like the real thing. Don’t miss his bakery, read more here!

A group of olive oil professionals and enthusiasts gathered in Campbell, California in early September to attend the Olive Oil Sommelier Certification Program. The six-day course produced by the Olive Oil Times Education Lab and ICC provided in-depth instruction in olive oil production, quality management, advanced sensory assessment and culinary applications. Click here to learn more about the program.

With conversations buzzing about the resurgence of the Jewish Deli, some are surprised to learn that they’re having a moment in places you’d least expect. Take ICC grad Jerrod Rosen’s deli, Rye Society, which debuted in July in Denver’s River North Art District. Read more here about his desire to open a place with soul that would incorporate his family traditions in this Washington Post article.

NEW YORK TIMES

RANCH NATION

cheese souffle
FOOD AND WINE
THE 40 BEST-EVER RECIPES FROM FOOD & WINE

For Food and Wine’s 40th birthday, they looked back at their favorite recipes ever—including two from our deans! In the inaugural issue of Food & Wine, legendary chef Jacques Pépin shared his recipe for the perfect soufflé. Then, in 1979, Paula Wolfert penned an article about great Alsatian chefs cooking their mothers’ food. Included was André Soltner, then the chef at the legendary Lutèce, and he opted to recreate his mother’s outstanding potato pie. Get the recipes here.

Jhonel Faelnar
WINE & SPIRITS

BEST NEW SOMMELIERS 2018

Jhonel Faelnar, Wine Director at Atomix in NYC and graduate of our Intensive Sommelier Training program, is one of Wine and Spirits magazine’s Best New Sommeliers of 2018. Read about our graduate and his prestigious recognition here.