L’Ecole named one of the best culinary school restaurants in the world.
L’Ecole listed in USA Today alongside Saisons in Lyon, France and Ganzo in Florence, Italy as one of the best culinary school restaurants in the world.
“With Wylie Dufresne, Christina Tosi and David Chang among its alumni, it would seem that there’s no shortage of talent at the New York campus of the International Culinary Center. It’s no surprise then that L’Ecole, the ICC’s training restaurant, has racked up a number of prestigious accolades — the Michelin Bib Gourmand among them — for its seasonal, French-inclined fare. L’Ecole’s diners enjoy three- or four-course prix fixe menus (with optional wine pairings) featuring dishes like sunchoke chowder with bay scallops and pan-seared duck breast with winter vegetables.”
See the full list here: “Great culinary school restaurants around the world”
All in the Industry on Heritage Radio Network featured ICC Director of Pastry Operations Jansen Chan.
“Hear him re-tell his culinary journeys that eventually landed him in the world of pastry and find out why it’s such an exciting world to be in! Get some insight into the practices and techniques of good pastry chefs, and learn how the program at the International Culinary Center helps build real life skill sets for the kitchen.”
Listen here: Episode 21 – Jansen Chan
2013 Professional Culinary Arts graduate Jun Seop Lee’s letter to his grandmother was featured in The Korea Times:
“Since I’ve taken full courses at International Culinary Center and interned at Jean Georges restaurant in New York City, I was immediately placed as the head of line cook at a three Michelin-starred restaurant located near the Opéra. So I don’t have to chop vegetables, prepare meats and measure ingredients.”
Read the full article here: A letter from Paris
Our Russet Potato French Fries called “addictive” and deserving of an “A-plus” on People.com’s list of “15 Best French Fries in America.” See the full list here: http://greatideas.people.com/2014/05/27/best-french-fries-in-america/
ICC Campbell Ferry Building Cook Off featured in the San Jose Food Blog: “This year’s students visited farms and food producers every day for [a week] to learn about sustainability from CUESA & The Ferry Plaza Farmers Market. Then the class broke up into 4 teams to compete in a cook off using farmers market ingredients. Samples were served to the public who then casted votes for their favorite dishes.” Read the full blog here: International Culinary Center Campbell – Ferry Building Cook Off
“NEW YORK, May 1, 2014 /PRNewswire/ — Yesterday, the International Culinary Center (ICC) marked its 30th anniversary with the commencement of hundreds of graduates at NYC’s Carnegie Hall. Chef and alumni Bobby Flay (Culinary ’84, the first class) delivered the keynote. ICC, which opened its doors as The French Culinary Institute in 1984, now has locations in New York, California and Italy. Other notable alumni include Wylie Dufresne, Dan Barber, David Chang, Josh Skenes and Christina Tosi, while Deans of its culinary programs span legends such as Jacques Pepin, Andre Soltner, Jacques Torres, Jose Andres and more.” Read the full Digital Journal article here: Leading school’s Carnegie Hall Commencement Features Alumnus Bobby Flay
“Though it’s still very much a man’s world, more women are moving up the wine ranks, says Dorothy Cann Hamilton, founder and CEO of the International Culinary Center which has branches in New York and California. For the 2012 and 2013 school years, 60 percent of the 251 graduates in the schools’ sommelier programs were women.” Read the full Associated Press article here: “Growing number of women filling sommelier ranks”
International Culinary Center is called “the most incredible cooking school” in this New York Post article.
Professional Culinary Arts and Restaurant Management graduate Rob Anderson, of The Canteen in Provincetown, Massachusetts, is featured in this The New York Times article about the importance of culinary school. Read here: Culinary Schools Speed the Rise of Hopeful Chefs
Ralph Gardner Jr. of the Wall Street Journal gives an overview on his experience at the New York International Olive Oil Competition hosted at International Culinary Center. Read here: Tasting Oil Olive to Gain an Appreciation Beyond Salad Dressing