ICC Celebrates 30th Anniversary on CBS News

ICC CEO, dean and alums talk 30 years of ICC on CBS This Morning.


In 1984, The French Culinary Institute opened its doors in Soho, NYC. Flash-forward three decades, and FCI – now International Culinary Center (ICC) – has programs in New York and California, with more in the mix. Next big global move: The White House announced ICC and James Beard Foundation’s selection to build the USA Pavilion at the 2015 World’s Fair (EXPO) in Milan.

Founder and CEO Dorothy Cann Hamilton, Dean Jacques Torres, and grads Michael Chernow, Wylie Dufresne and Daisy Martinez talk 30 Years of ICC on CBS This Morning’s THE Dish.

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30 Years of ICC

What does it take to make a 21st century chef? Click here for our infographic to find out!

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Alum Dan Barber Earns Three Stars in The New York Times

1994 culinary grad Dan Barber earns Three Stars in the New York Times.


 

Dan Barber’s (Culinary ’94) Blue Hill in NYC keeps its stars, from Michelin (one) and The New York Times (three)! Photo credit: Ben Russell for The New York Times

It turned out that he was born for the job. Patient, intense, curious, enthusiastic, articulate, Mr. Barber has become a dirt poet and kitchen philosopher whose time outside with the pigs and the beans has had a deep, lasting effect on the way he cooks. Today no other chef has the information he keeps in his head (how to make pure carbon out of a cow’s femur) or the vegetables he puts in his ovens (sparrow-size squash).

See the entire review here: Restaurant Review: Blue Hill in Greenwich Village
Learn more about our Farm to Table program designed by Chef Dan Barber.

Vanity Fair: ‘Out to Lunch with André Soltner’

ICC Dean André Soltner schools Vanity Fair on the art of omelets.


International Culinary Center Dean of Classic Studies André Soltner, America’s first celebrity chef, gives Vanity Fair a lesson in making the perfect omelet.

“The shape of a cigar, you see?” he said. (He still has a marked Gallic accent despite his many years in the U.S.) “Beautiful! And no wrinkles. Smooth. Inside baveuse—soft, but not runny. You don’t have to taste it. Just by the look you know it’s good. If you like it a little brown, spread a little butter on top and put it under a hot broiler—but only for a second.”

Why is cooking an omelet his supreme test of a chef? “Because it takes only two minutes. You watch the technique—but technique without heart is no use. It’s fast and it’s very simple. If a chef can’t do it, forget him.”

He began the lesson, and two minutes later he had effortlessly made the perfect omelet. (You can see him doing it on YouTube.) “Now take off your jacket,” he said, “and you make one.”

CLICK HERE to read the full article in Vanity Fair.

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ICC CEO talks Future of Food in TIME Magazine

Founder & CEO Dorothy Cann Hamilton predicts how our plates will change.


International Culinary Center Founder and CEO Dorothy Cann Hamilton featured in a TIME Magazine article on “The Future of Food; Experts Predict How Our Plates Will Change.”

Culinary Institute CEO and Founder Dorothy Cann Hamilton

My prediction for a game change in the way we eat food is not from the perspective of a science. It is not even from the perspective of a chef. It is from the perspective of diversity in our culture–and our wallet. We already see that food prices are being affected by weather, disease and geopolitical issues. Many commodities once taken for granted and free are now precious (think water in California). What will be the largest shift in the way Americans eat? They will forego expensive proteins, fresh and highly transported (pricey) produce, and will rethink how they take in calories. Hopefully with education, they will be nutritious calories. Where a prime rib might have been the ultimate American Sunday dinner, tomorrow we are probably looking at steak fajitas (3 ounces per person) with rice and beans. You know what? That’s a better diet for us and for our planet. I call that progress.

CLICK HERE to read the full article.

Become a chef of the 21st century. Learn more about our Professional Culinary Arts plus Farm-to-Table program in New York and California.

ICC Alums Featured in Muine Magazine Korea

International Culinary Center is featured in Muine Magazine Korea for our distinguished Culinary Arts alumni, Wylie Dufresne (1993) and Dan Barber (1994), as well as our Professional Culinary Arts plus Farm to Table program.

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See below for the translation:

Professional Culinary Arts+Farm To Table
The ICC (International Culinary Center) developed a Farm To Table course. ICC graduate Dan Barber and his restaurant Blue Hill and the Stone Barns center got together. Through the course you learn traditional culinary skills and how ingredients grow and are farmed as well as what is the best conditions for the best flavour of the ingredients. Highlight is the last part which features a week at Stone Barns. You use local, fresh ingredients to cook, learn about soil health and vegetable farming, humane animal husbandry and whole animal cooking to form a memorable week which ends with a menu created by the students. The ICC has 30 years of tradition and students from approximately 80 countries attend. Koreans are the highest proportion of the overseas students. Each class is limited to 12 students and students acquire experience from working at the Michelin recommended restaurant L’Ecole located in New York’s SoHo. This course can be taken in spring and autumn. www.internationalculinarycenter.com

Dan Barber:
This summer’s publication ‘The Third Plate’ includes one chef’s cooking philosophy and the entirety of American food culture. The writer is the developer of the ground breaking course that is offered at New York’s ICC(International Culinary Center) called “Farm-To-Table”, Dan Barber. Dan is a graduate of the ICC (’94). After growing into a talented chef he has gone back to give to the ICC which opened up the culinary world for him.”

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Wylie Dufresne
To use new technology you need to have the basic cooking skills, which is why it is still relevant for aspiring chefs to go to cooking school, he said. What he remembers most from his ICC culinary school days is that he learned the most necessary cooking skills in the intensive program. This is the foundation of his work and that is how creativity is born.

Kitchen À La Anna

A fantastic feature on graduate Anna Dickson of International Culinary Center California in Madison Magazine.

On a humid summer night, I station myself near the kitchen at Merchant and watch Anna Dickson work. It’s still early in the evening, when a lot of folks in the restaurant business tend to tense up in anticipation of the rush. But executive chef Dickson is pure calm, trim in her short-sleeved black chef’s coat and glasses, her red hair pulled back in a neat ponytail. She keeps the counter before her spotless, periodically removing a speck of fresh parsley and re-folding her towel each time. As the cooks complete plates of French fries, burgers and mussels, each one must go through Dickson. She looks each plate over, wiping away a stray dab of sauce and sometimes conferring with a cook, who takes it back for a correction. Only when she is satisfied is the plate released to the waiting server.

Plus, a mention of fellow ICC graduate Anna Leasure, now our enrollment coordinator in CA:

“Most culinary students will go the standard chef route: work in restaurants and work their way up from line cook to sous chef to chef de cuisine to executive chef,” says Joanna Leasure, who was one of Dickson’s classmates at the French Culinary Institute in San Jose, now called the International Culinary Center. Leasure’s currently ICC’s enrollment coordinator. “Anna did it really fast. I haven’t seen many people going [in] two years from graduation to executive chef.”

We are so proud! To read the full article, CLICK HERE.

Former Trader Quits Playboy Club to Open Own Restaurant

A feature on 2004 Culinary Arts graduate Judy Joo in Bloomberg!

To say that she has had a varied career is an understatement. Joo, 39, a Columbia engineering graduate, interned at Goldman Sachs Group Inc. She spent more than four years with Morgan Stanley in New York and San Francisco before studying at the French Culinary Institute in New York.

She then moved to London and got a job as a pastry chef at Restaurant Gordon Ramsay. Television beckoned and she appeared on ‘‘Iron Chef’’ before being named executive chef when the Playboy Club returned to London in 2011. The Korean-American is now set to open a restaurant in London’s Soho in December.

To read the full article, click here: Former Trader Quits Playboy Club to Open Own Restaurant
Photo: Ricahrd Vines/Bloomberg