ICC Grads + Deans nab 29 James Beard Award nominations

ICC Grads and JBF finalists clockwise from top left: Jeremiah Stone and Fabian von Hauske, Melissa Weller, Joshua Skenes, David Chang

Known as the Oscars of the food world, the James Beard Foundation Awards spotlight America’s top culinary talents. We’re so proud to announce International Culinary Center alumni across the country have been nominated for 23 awards, plus ICC Deans Jacques Pépin, David Kinch, José Andrés and Alan Richman received nods for 6 more in this year’s big awards announcement.

2016 Restaurant and Chef Award Semifinalists include:

Best New Restaurant
Wildair, NYC – Jeremiah Stone and Fabian von Hauske, Co-Chefs/Owners (Culinary ’07/Culinary ’09 & Pastry ’10)

2016 Outstanding Baker
Melissa Weller, Sadelle’s, NYC (Pastry ’04)

Outstanding Chef
David Kinch, Manresa, Los Gatos, CA (ICC Dean)
Tory Miller, L’Etoile, Madison, WI (Culinary ’00)
Marc Vetri, Vetri, Philadelphia, PA (Bread ’98)

Outstanding Pastry Chef
Ghaya Oliveira, Daniel, NYC (Culinary Entrepreneurship ’04)

Outstanding Restaurant
Jaleo, Washington, DC – José Andrés, Executive Chef/Founder (ICC Dean)
Momofuku Noodle Bar, NYC – David Chang, Executive Chef/Founder (Culinary ’01)

Outstanding Service
Blue Hill at Stone Barns, Pocantico Hills, NY – Dan Barber, Executive Chef/Co-Founder (Culinary ’94)
Saam at the Bazaar by José Andrés, Beverly Hills – José Andrés, Executive Chef/Founder (ICC Dean)
Saison, San Francisco – Joshua Skenes, Executive Chef/Owner (Culinary ’01)
Strip-T’s, Watertown, MA – Tim Maslow, Chef/Owner (Culinary ’05)

Outstanding Wine Program
Momofuku Ko, NYC – David Chang, Executive Chef/Founder (Culinary ’01)

Rising Star of the Year
Matt Rudofker, Momofuku Ssam Bar, NYC (Culinary ’06)

Best Chef: Great Lakes
Andrew Zimmerman, Sepia, Chicago (Culinary ’00)

Best Chef: Mid-Atlantic
Joey Baldino, Zeppoli, Collingswood, NJ (Culinary ’02)

Best Chef: Midwest
Russell Klein, Meritage, St. Paul, MN (Culinary ’99)

Best Chef: Northeast
Zak Pelaccio, Fish & Game, Hudson, NY (Culinary ’98)

Best Chef: West
Joshua Skenes, Saison, San Francisco (Culinary ’01)

2016 Book Award Semifinalists include:

Baking and Dessert
The New Sugar & Spice: A Recipe for Bolder Baking, Samantha Seneviratne (Culinary ’06 & Bread ’08)

International
Zahav: A World of Israeli Cooking, Michael Solomonov and Steven Cook (Steven Cook, Culinary ‘00)

Single Subject
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, Marc Vetri (Bread ’98) and David Joachim

2016 Broadcast Media Award Semifinalists include:

Specials
Christmas at Bobby’s, Host: Bobby Flay (Culinary ‘84)

Television Program, in Studio or Fixed Location
Jacques Pépin Heart & Soul, Host: Jacques Pépin (ICC Dean)

Television Program, on Location
The Mind of a Chef, Host: Gabrielle Hamilton and David Kinch (David is an ICC Dean)

Video Webcast, Fixed Location and/or Instructional
Mad Genius Tips, Host: Justin Chapple (Culinary ’09)

2016 Journalism Award Semifinalists include:

Dining and Travel
“It’s 8 A.M. Somewhere,” Lucky Peach, Editor: David Chang (Culinary ’01)

Food Blog
Lucky Peach, Editor: David Chang (Culinary ’01)

Wine, Spirits, and other Beverages
“Old World, New Wine,” GQ, Alan Richman (ICC Dean)

The Willy Wonkettes of Industry City

Liddabit’s founders are classically French-trained chefs, and they pay the same attention to ingredients as the most stringent craft chocolate-makers, but they’ve applied that focus to something far more approachable. “From the beginning,” Gutman notes, “candy bars were the cornerstone of the business.” For most chocolate companies, bonbons and truffles are the safe bet, King and Gutman didn’t want to stick to safe.

Read more on Saveur.

ICC’s Founder: How to feed 9 billion people by 2050

This year as a culinary leader and educator, I have had the opportunity to hear from astronauts who, in space, saw the depleted water tables of California and listen to front-line workers from Save the Children tell of massive starvation around the world due to climate change, natural disaster and war. It shook me to the core of my casually held armchair opinions. The stories were riveting and makes feeding the populations that are food insecure so immediate and tangible. No longer can I just eat a meal; I am conscious of the moral obligations in what I eat and how we should cultivate that meal.

Read the full interview with Dorothy Cann Hamilton, founder and CEO of the International Culinary Center.

From Infantry To The Kitchen: A Grunt Turned Chef Talks Transition

When he got out of the Marine Corps, Tom Jones found a second career in cooking.

Chef Tom Jones didn’t grow up wanting to study culinary arts. In fact, he hadn’t learned much about cooking at all prior to enrolling at New York’s International Culinary Center in 1998.

Jones was a service member twice over — first joining the Army as an infantryman in 1983 and then re-enlisting in the Marines before retiring to become a world-class pastry chef and culinary instructor.

Read more on Task&Purpose.

AWARD-WINNING COOKING SCHOOL ANNOUNCES EXPANDED MILITARY SCHOLARSHIPS

International Culinary Center’s Career Fast-Track Culinary and Pastry Programs Available to Service Members & Their Families

(New York, NY – October TK, 2015) – International Culinary Center (ICC), the global leader in culinary and wine education, introduces the newly expanded ICC Military Scholarship for veterans, active military members, and their spouses and children. Prospective students can enroll in the Professional Culinary Arts or Professional Pastry Arts programs at the school’s New York City or Silicon Valley, California, campus.

The scholarship allows students who are eligible for the maximum in federal grants and 100% Post 9/11 benefits to attend the program with no out-of-pocket expenses.

“Culinary school requires discipline, the ability to take direction and teamwork toward a common goal—the backbone of any efficient kitchen team. All of these qualities are instilled in the military,” explains Erik Murnighan, President of ICC’s New York City school. “We are grateful for the sacrifices our service members and their families make, and delighted to offer veterans, active military and their families the opportunity to attend a world-class school, completing a professional program and entering the job market in as little as six months.”

Military student attendance at the school has been steadily increasing the past year; these students are able to gain an extensive culinary education in 6-9 months through ICC’s fast-track, hands-on approach. The result: real-world skills to maximize their preparation for a culinary career.

Tom Jones, Chef-Instructor of the Pastry Arts program at ICC, served several years in the Army and Marine Corps before returning to the U.S. and becoming an instructor at the school. “The military and culinary fields both require teamwork, attention to detail and commitment to the organization,” says Jones, pointing out the word “service” is used in both military and culinary circles. “The military is a great place to learn skills like teamwork, responsibility and life experiences, and those are assets for working in a kitchen.”

For more information on the ICC Military Scholarships on the New York campus: click here.

For more information on the ICC Military Scholarships on the California campus: click here.