Interview with David Kinch of Manresa

An interview with Dean David Kinch in the San Jose Food Blog.


 

“I had the honor of watching Chef David Kinch, Chef and proprietor of 2 Michelin Star winning restaurant, Manresa in Los Gatos, and also one of the deans of the International Culinary Center demonstrate the assembly and plating of a salad served at his restaurant to the students of the school.”

CLICK HERE for the interview.

UPDATE: We are saddened by the news of the two-alarm fire that tore through the roof at Manresa on July 7. We stand by our dean and look forward to an even stronger restaurant than before. Read more in the San Jose Mercury News: Manresa fire: Los Gatos restaurateur vows to reopen acclaimed venue

Before They Were Food Network Stars

Alumnus Bobby Flay  mentioned in an ABC News article about Food Network Stars:

After dropping out of high school, Flay took a job making salads at New York’s Theater District standby Joe Allen. Allen took a shine to him and paid his tuition to the French Culinary Institute (now the International Culinary Center), and ended up working his way up the culinary ladder…

CLICK HERE to see the full slideshow.

i-Italy: Dorothy Cann Hamilton on Expo Milan 2015

A video by i-Italy on EXPO Milano 2015 featuring ICC’s Founder & CEO.


 

Video by i-Italy:

The USA Pavilion is being spearheaded by Friends of the USA Pavilion 2015, a nonprofit 501(c)(3) organization formed by two leading organizations at the forefront of American gastronomy, the James Beard Foundation and the International Culinary Center, in association with the American Chamber of Commerce in Italy and a diverse team of experts and advisors from across the United States of America, with support of the National Italian American Foundation.

The President is Dorothy Cann Hamilton, International Culinary Center. Interviews by Letizia Airos with her and some of the protagonists of the USA Pavilion at Expo Milan 2015.”

More info on www.i-italy.org and http://www.usapavilion2015.net/

World’s Best Pastry Chef Visits ICC

Chef Jordi Roca of El Celler de Can Roca gave a private demo at ICC.


 

Jordi Roca of El Celler de Can Roca in Girona, Spain visited ICC in advance of his U.S. tour. CLICK HERE to read the full article  in the Wall Street Journal.

“Spanish financial services group BBVA brought Jordi Roca, named the World’s Best Pastry Chef of 2014 by Restaurant Magazine, to New York City to teach a dozen student-chefs at the International Culinary Center some of the techniques that prompted the magazine’s judges to describe Roca as “part chef, part architect, part magician.'”

ICC Featured in Marie Claire Korea!

Marie Claire Korea says ICC is the best culinary school to achieve your dream in the culinary world. CLICK HERE to read full article.

Article includes interviews with:

  • Jacques Torres, Dean of Pastry Arts
  • Jansen Chan, Director of Pastry Operations
  • Leland Scruby, Associate Dean of Students, Director of International and Career Services
  • Michael Chernow, Owner of NYC’s Meatball Shop, Professional Culinary Arts and Culinary Entrepreneurship Graduate
  • Daisy Martinez, TV Chef, Professional Culinary Arts Graduate
  • Choi Soojung, Professional Culinary Arts Graduate
  • Yeom Hyemin, Professional Pastry Arts and Cake Techniques and Design Graduate
  • Lo Bosworth, Professional Culinary Arts + Farm-to-Table Graduate

 

 

 

ICC Donates Cake for Army’s 239th Birthday

The United States Army commemorated its 239th birthday in New York City with a cake donated by ICC.

The birthday cake used during the event was donated by the International Culinary Center of Soho, N.Y. The ICC is a veteran-friendly institution that offers a $5 million Military Scholarship Program that provides tuition assistance to veterans of the United States armed forces.

Read more here: “Army celebrates 239th birthday in New York City”

Learn more about ICC’s $5 Million Military Scholarship program

Cake Techniques & Design: Sweet Progress

By Camille Sedayao
ICC Student, Cake Techniques & Design

The Spring 2014 Cake Techniques & Design class is on its last leg of the three-month program. As part of the class, I can say that I am truly astounded by the progress that each of my classmates have achieved. We all came into this program from different backgrounds and varied experiences with cake decorating. However, the immersion method has allowed us to cultivate our individual skills, as well as learn to work with each other. Here is a look into what we’ve been baking up so far.

At the start of the program, we were immediately introduced to the basics of baking. We learned a wide array of tasty cakes and buttercreams to add to our repertoire, such as a genoise and pate-a-bombe buttercream. Piping and fondant techniques were also introduced as we became tasked with building and decorating fun two-tiered cakes, such as the gift box cake. Personally, I hadn’t had much experience covering cakes in fondant, especially square cakes, but with the chef instructor’s guidance, I was able to do so.

CakeCamille1

Into Unit 3, we began building our sugar flower skills. This is the time when our kitchen turned into a garden. The class spent a week learning how to make all sorts of flowers that could be used for special occasion cakes and wedding cakes. One of those days we visited by the world renowned Ron Ben-Israel, who taught us his method for beautiful, realistic looking sugar roses! Once we were finished, our vibrant floral arrangements were displayed at the window of the school’s restaurant, L’Ecole.

CakeCamille2

As my class moved into the final unit, we were assigned to work in pairs to create carved whimsical cakes that include elements taught in previous units, such as pastillage and modeling. We were encouraged to show our individual creativity and as a team, bring our ideas together in a cohesive manner. Other advantages with working in teams are the opportunity to learn techniques from each other, and gain experience with brainstorming and completing a project with another person, just as one might in the real world. It is evident in the picture that our class has come a long way from the plainly iced genoise!

Our latest project was the Russian Doll Cake, which consisted of carving a delicious pound cake in the shape of a matryoshka doll and decorating it in a traditional or non-traditional way. This individual project was a major challenge in design and technical skill, and the humid weather was not much help. However, we ended the day with great results and a variety of colorful characters!

When it comes to this cake class and chef instructor, there is much to be proud of and even more of which to look forward. Everyday we are gaining the necessary skills and the self-confidence to test our limits and create something new, and as always, delicious!

CakeCamille3

If you would like to attempt your own carved cake, or you just enjoy a slice of pound cake, here is the recipe:

Pound Cake, One-Step
For One ½ Sheet Pan
– 282 g all-purpose flour
– 388 g granulated sugar
– 1 t grated orange/lemon peel
– ½ t salt
– ½ t baking soda
– 220 g sour cream
– 227 g butter, softened
– 1 t vanilla extract
– 3 eggs

Heat oven to 325°F.
1. Generously grease with butter and lightly flour pan.
2. In large bowl, blend all cake ingredients at low speed until moistened.
3. Beat 3 minutes at medium speed.
4. Pour batter into prepared pan.
5. Bake for 55-60 minutes or until toothpick inserted in center comes our clean.
6. Cool to lukewarm. Invert onto cooling rack.