Hooni Kim: Doing Good With Food

Alumnus Hooni Kim featured in The Korea Times: 

“At 41, Kim is a celebrated chef in New York with two restaurants.

He opened Danji, a one-Michelin star restaurant, in 2010.

His second, Hanjan, was ranked among the top 10 in the Big Apple by the New York Times

For those who want to know more about his “bulgogi” sliders and smelly “doenjangjjigae,” check out “Master Chef Korea 3.”

Read the full article here: “Doing good with food”

Scholarship Celebrates 100th Canadian Enrollment

Our ICC Canada Scholarship in the Toronto Sun:

SCHOLARSHIP ALERT: The International Culinary Center, (with locations in New York City and California) recently announced a new ICC Canada Scholarship for New York in celebration of this leading culinary school’s 100th Canadian enrolment.

Read here: “Study at the International Culinary Center!”

To learn more about our scholarships, click here: https://www.internationalculinarycenter.com/admissions-and-financial-aid/scholarships/

Student’s Cake Inspires Donations to Doctors Without Borders

By Camille Sedayao
ICC Student, Cake Techniques & Design


International Culinary Center’s Cake Techniques & Design program is no piece of cake. The chefs and curriculum continuously challenge the knowledge and skill of each and every student, from baking to decorating. The two-tier midterm cake is one such challenge, consisting of two types of cake, two fillings, buttercream icing and fondant or gumpaste décor based on an assigned theme.

Once the theme of Travel/Vacation/Bon Voyage was announced, I was quickly inspired by events in my personal life. My best friend, a registered nurse, had recently begun a fundraiser called 2 Nurses 2 Bikes for Doctors Without Borders (DWB). She has planned a month-long, 2,000-mile bicycle excursion all around France, where DWB was founded. I wanted to encourage my friend along her journey and convey my appreciation for her tireless efforts through this cake.


In my design process, I decided that a model bicycle made from gumpaste would be the focal point of the cake. This was the perfect opportunity to use the gumpaste bicycle tutorial by Michelle of Sweet Dreams Cake App. Since the trip will take place in France, I also imagined lavender fields and cobblestone. I included these elements in my sketch as well. However, it was not until the cake started to take shape did I make alterations and hone my design.  During this process, I learned that it is important to be prepared with an idea, but creativity is not limited to what’s on the paper. The end result was a cake iced in Swiss meringue buttercream with simple fondant and piped buttercream décor, a gumpaste bicycle and picnic basket complete with French baguette.

I was so excited with the results of my midterm cake, especially the gumpaste bicycle, that I shared it with Michelle of Sweet Dreams Cake App. She loved the cake and its inspiration so much that she donated $100 to the fundraiser! I was caught by surprise again when a fellow classmate, Tammy Watts, made an incredibly generous donation. I did not imagine that my simple cake could have this ripple effect, but it has been very gratifying.


Attending ICC’s Cake Techniques & Design program and completing this midterm project have strengthened my love for cake. What we do, as cake decorators, goes beyond making dessert. Our purpose is to convey a message and create edible art that moves those who see and taste it.

Learn more about our Cake Techniques & Design program here: https://www.internationalculinarycenter.com/courses/cake-techniques-and-design/

USA Today: Best culinary school restaurants

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: Jansen Chan

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

Grad Placed “Immediately” at 3 Michelin-Starred Restaurant

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

San Jose Food Blog: ICC Ferry Building Cook Off

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

Digital Journal: ICC Celebrates 30th Anniversary

“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

More Women Filling Sommelier Ranks

“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”