ICC featured in the July 2014 issue of Korea’s popular food magazine, Essen. See below for the translation:
New York Restaurant Trend Report
New York restaurants have to fight tooth and nail to attract the fickle palates of New Yorkers to get to the top, and the range of restaurants one can see is vast. We relay the recent experience of Fiona Bae, founder and CEO of fionabae ltd., who witnessed the restaurant scene.
Hooni Kim, who is currently a judge on “Masterchef Korea 3”, is a graduate of the internationally renowned culinary school, the International Culinary Center (ICC) which is now in its thirtieth year. He has a simple, compelling reason for choosing to attend the ICC instead of other culinary institutions – “the ICC is in the middle of New York City,” he says. New York isn’t just a trendy American city, it’s a global cultural center that happens to be a trend setter. That’s why so many people around the world, even now, dream of living in New York City. And among those dreamers there are chefs holding their knives and jumping into New York, which is why there is so much change in the New York restaurant scene.
Casual restaurant instead of fine dining
Larry Fish, who has taught the restaurant management program at ICC for 10 years, says fine dining is less popular these days. Per Se or Daniel will stay, but more people are moving to casual places. At Alder, chef Wylie Dufresne, who’s famous for his creative cooking, is attracting both neighborhood locals and other New Yorkers, because the new restaurant is more accessible and affordable. Hooni Kim’s Hanjan, which pairs Korean food with Korean drinks, has great appeal to New Yorkers and was included in the NY Times’ Top 10 restaurants of 2013 along with Alder.
Sophisticated Food Court
Hugh Mangum of Mighty Quinn’s BBQ, who transformed the NY BBQ scene, mentions the rise of the sophisticated food court as the next trend. Through the 6 month program at ICC, he successfully changed his career from a musician to a chef owner. He expects the current, lowly food courts that typically sell cheap Chinese food will become a new venue to offer a wide range of fresh and delicious food.
Authentic ethnic food
Larry Fish points out authenticity is one of the notable trends. Instead of American style Mexican, ethnic food more true to its roots is popular in NY. For that reason, for instance, many more Korean dishes are becoming popular.
People are looking for healthier option
As an opinion leader who shapes the culinary world in the U.S., ICC founder and CEO Dorothy Hamilton looks at the broader impact and issues when considering food trends. She suggests that with the increasing cost of growing ingredients and more concerns about fast food and overeating, people are going to cook more at home. She thinks people will pay more attention to how to grow healthy ingredients. With climate change and lack of protein and other nutrients, she believes we will have to look for a new source of food.
ICC the ‘Overall Winner’ for Local Cooking Classes’s Top Culinary Programs.
Local Cooking Classes announced the International Culinary Center as their Overall Winner for their list of Top Culinary Programs in 2014.
“The ICC staff provides a world-class teaching environment which is personal and individualized thanks to their low student to teacher ratio. We want to congratulate the team at ICC for maintaining one of the highest standards in the culinary field and always continuing to push the creative boundaries within culinary arts.”
CLICK HERE for the press release.
A feature of ICC grads Wylie Dufresne, Hooni Kim, Kee Ling Tong, and Hugh Mangum.
ICC featured in Harper’s Bazaar Korea, August 2014 issue, with graduates Wylie Dufresne, Hooni Kim, Kee Ling Tong, and Hugh Mangum.
“Young Chefs of New York”
Alder’s Wylie Dufresne
Q. How did you become a chef?
A. From age 11 onwards I worked at a restaurant every summer. I peeled potatoes, served dishes and washed the plates. But I decided I should finish my schooling first so I majored in philosophy then after graduation I went to the ICC to learn how to cook professionally. My mother was a good cook but I was also influenced by my grandmother. The reason why I started to like eggs was because my grandmother made me scrambled eggs or omelettes.
Hanjan’s Hooni Kim
Q. I heard you were a medical student. How did you start to cook?
A. It was my childhood dream to become a doctor. I studied really hard in the West Coast and was interning at a hospital, when suddenly in my fourth year I just realized I couldn’t stand the smell of hospitals. So I had to take a year off and I thought I would learn how to cook since I always had interest in that. Growing up in New York, both of my parents worked so we always ate out and I experienced a lot of different cuisines because of that. Since I had no experience as a chef I was looking for the fastest entry point into the industry. That’s why I decided to enroll at the ICC because it was hard training for a short period of time. Thanks to the ICC location in SoHo I would finish my lessons and go to work as an intern in famous restaurants to practice the learning.
Q. You completed the ICC course and you started at Daniel as a chef. It’s the West Point of the culinary world yet you managed to get in without any experience. How?
A. I did kind of wonder if I should go back to medical school after completing the ICC course, but I decided it wouldn’t be too late to experience working at a fantastic top restaurant first. So I went to Daniel and offered to work as a free intern. I worked hard for several months and then the manager asked me if I would consider going in as a full time worker. I was actually so happy I could cry when I heard the offer but instead I said, “Let me think about it.” I went in the next day to accept the offer, of course.
Mighty Quinn’s Hugh Mangum
Q. I heard you were in a band. What instrument did you play?
A. I was a drummer for a long time, we weren’t amazingly popular but we still managed to tour all over America. But I was always interested in food. I didn’t really have a lot of time and I was starting out much later than your typical chef. I found out about the ICC in New York so I finished my course there. It was a very short course but it was a very tough time for me – I copied out each recipe word for word every night to memorize it. Still maybe I couldn’t be mature enough to drop my drumsticks and I actually rejected my first job offer because I thought the pay was too low compared with what I was earning as a drummer. But my fellow chefs at the ICC lead me down the right path. Actually that ICC network is one of the school’s hugest pluses and the driving force behind what I am today.
Kee’s Chocolate’s Kee Ling Tong
Q. Please tell us how you came to open a chocolate shop.
A. I started working at JP Morgan in my teens and stayed there for over 15 years. When I became thirty, I thought, “Don’t I need to do something fun for myself now?”
I decided to quit my job and just throw myself into the ICC course. It was a present to myself. Initially I was focusing on baking but as time passed I found myself drawn to chocolate making. After I graduated I spent two and a half months in southern France learning about chocolate, then I opened the shop. In the beginning I had a flower shop too, but the chocolate shop became so popular I didn’t have the time to focus on the flowers. So after a year I closed down that business.
What will the USA Pavilion address at Expo Milano 2015?
The Washington Post covers key issues the USA Pavilion will address at Expo Milano 2015:
“The next international exposition, 2015 Expo Milan, will take on one of the globe’s most vexing questions: How do we feed a future of 9 billion people without destroying the planet itself? The expo, which runs from May through October, will bring together more than 140 countries to share possible solutions.
At the helm of the USA Pavilion at the Expo is Dorothy Cann Hamilton, founder and chief executive of the International Culinary Center in New York. After persuading the U.S. government to have a presence in the expo, Hamilton agreed to organize the effort with the help of the James Beard Foundation and the blessing — if not the funding — of the State Department. And she is thinking big.”
Read the full article here: “2015 Expo Milan: At world’s fair, the U.S. pavilion is poised to address the big issues”
Jersey City’s Milk Sugar Love Creamery, owned by 2009 Professional Pastry Arts graduate Emma Taylor, and Princeton’s The Bent Spoon, owned by 2003 Professional Pastry Arts graduate Gabrielle Carbone, featured in The New York Times!
Milk Sugar Love: “The Creamery is proof that for those of you craving summery frozen concoctions, but stuck inland, there is hope. Unique ice cream destinations are available throughout the Garden State, not just at the beach. Ms. Taylor may not offer fries or soft serve ice cream at her bright, elegant shop, but customers can satisfy their sweet-and-salty cravings with her organic, salted caramel ice cream. And they won’t get sandy.”
The Bent Spoon: “Picking an ice cream at the Bent Spoon in Princeton can be a different sort of challenge, with unexpected flavors like beet streak (beet ice cream “streaked” with dark chocolate) regularly on the menu…From the moment the small, cozy store opened 10 years ago, owners Gabrielle Carbone and Matthew Errico made it their mission to champion New Jersey produce, even if it meant making kale ice cream.”
Read the whole article here: Cold and Sweet, No Trip to the Jersey Shore Necessary
ICC Founder and CEO Dorothy Cann Hamilton interviews 2005 Professional Culinary Arts graduate Hooni Kim of Danji and Hanjan on Episode 80 of Chef’s Story.
Korean food is incredible – full of fermented goodness and culinary tradition, but it’s often overlooked. Find out how Hooni Kim is changing people’s perceptions of Korean Food and elevating the cuisine on a brand new episode of Chef’s Story. Chef Kim is the chef/owner of Hanjan and Danji, two restaurants that re-imagine Korean food in imaginative and inventive ways. Host Dorothy Cann Hamilton chats with chef Kim about his background in medicine, his transition to the kitchen and his passion for the food of Korea. Find out why you should trust your taste buds – not your nose – when it comes to Korean food and hear why Hooni’s ultimate dream is just to make people happy. Today’s show was brought to you by Whole Foods Market.
CLICK HERE to listen to the interview on Heritage Radio Network.
2003 culinary grad Elena Reygadas named Best Female Chef in Latin America.
2003 Professional Culinary Arts graduate Elena Reygadas of ROSETTA in Mexico City was named Best Female Chef in Latin America!
“Described as the “understated queen of Mexico’s restaurant scene,” this year’s recipient of the Veuve Clicquot Latin America’s Best Female Chef award trained at The French Culinary Institute in New York and worked in some of London’s hottest kitchens, including Locanda Locatelli.”
CLICK HERE to read the full article.
Director of Culinary Operations Chef Ray Dawson talks America’s “Most Basic Comfort Food” with The Daily Beast:
Ray Dawson, director of culinary operations at the International Culinary Center, echoes Downing’s approach to thinking outside the bun. “We jazz up burgers because we can. You can add anything to it because it has a neutral flavor profile in itself.” Charged with initiating scores of new students, Dawson champions decorating the blank burger in his kitchen both as a way of instilling proper cooking techniques in his chefs-to-be, and also as a conduit to sample the spectrum of new technologies available, from boutique pickling to molecular gastronomy.
Read the full article here: Have We Reached ‘Peak Burger’? The Crazy Fetishization of Our Most Basic Comfort Food
An article in Toque Magazine featured “career changers” in the culinary world, including our own alumnus Irene Hamburger, vice president of Blue Hill Farm.
“With a notable career in the political sector and in banking, Irene Hamburger tried to ignore the voice insisting that she belonged in food. Now as vice president of Blue Hill Farm, a group of restaurants in Manhattan and the Hudson Valley, Hamburger is home at last.”
CLICK HERE to read the full article.