The position I’ve come around to, as maker and eater, is closer to that of Dorothy Cann Hamilton, founder and CEO of New York City’s International Culinary Center. “The perfect salad,” she insisted, “is green, correctly washed and served at an ever-so-slightly chilled temperature with a blush of oil and salt!” Right now, when the hot sun and char of the grill beg for a refreshing, crisp counterpoint, I crave the “really simple green salads” with their lemon vinaigrettes that chef Nancy Silverton described to me after a recent trip to Israel. Whole mint leaves and mustard flowers, shaved radishes and Persian cucumbers: These are the subtle adornments that heighten our appreciation for something so exquisitely minimalist.
Ms. Hamilton, 65, is the president of the USA Pavilion at the 2015 World Expo, in Milan through Oct. 31. The theme is “Feeding the Planet, Energy for Life,” and she is running a 35,000-square-foot pavilion that puts American food culture in the spotlight. Following are excerpts from a conversation with Ms. Hamilton.
Q. This year is the first time in the history of world’s fairs that the theme is food. Why do you think the topic is so important now?
A. The Expo organizers have posed the question of how we will feed nine billion people in 2050. If we continue to eat and farm the way we do, there will not be enough food to feed the planet by then. The event will see the brightest-thinking people from over 140 countries addressing this problem.
Read the full NY Times article here.
By Lauren Fuschillo, ICC Italian Culinary Arts student.
(Read Part 1 here)
The sky was a bright blue and the sun was shining. My espresso-hot and my cigarette-lit. I sat there and, in my head, ran through what I imagined my first day to be like. It involved a lot of nerves, some sweat and plenty of note taking. But as I entered the castle (yes, it is an actual castle – read about that later in another post) I was whisked away into what is now my reality.
We reviewed all the routine procedures, met the faculty and chefs, were fitted for uniforms, etc. We toured the classrooms, demo rooms and kitchens – all beautiful and grand! In the middle of it all there’s an adorable little cafe serving up delicious espresso for the students and faculty all day long. Pinch me?
However, I was still nervous as I approached the classroom door where my classmates and I would become better acquainted with our new chef instructors as they did a demonstration.
Chef Magada and Chef Ruffini decided to change up the program. They felt that rather than do a demo, it was best we just keep it casual; have a little “chat” as Chef Ruffini put it.
We were asked to introduce ourselves and share the thing we were most excited to learn. I guess it was a trigger. The anxiety of any shortcomings, self doubt or flubs from New York started to rise in my chest like they did the night before while I read that manual. Any of the insecurities I had in the kitchen formed into a golf ball that was now stuck at the bottom of my throat. My turn was coming up and I’d have to introduce myself to the chefs and tell them what excites me most about furthering my education. Was it perfecting my knife skills; working on my satisfactory-at-best taillage? Maybe I should mention that from time to time I have trouble following recipes because I’d rather eyeball measurements? That golf ball wasn’t moving and I was two moments away from having to share what I needed to work on most.
Then there was a moment of clarity. Screw it, I’m here to be a sponge! I should not have self doubt but only self confidence. I made it here thus far, and on my own accord.
I’m paraphrasing but it went something like this “I could say I want to focus on technique but that’s a lie. I want to learn it all. I want to soak up everything that you’re here to offer us.” That’s how I feel. Why focus on one area? Why limit myself? Why not perfect it all? At least that’s the plan.
Italian Cuisine is best described the way our chefs described it that day. It is a labor of love. It’s not about measuring grams or meticulously dicing a carrot. Sure, the technique is expected and should be there. However, the cuisine is about passion and it’s centered around the feelings that go behind every ingredient carefully chosen for every recipe that creates that perfect bite – every time.
It’s not about how fast you are or that you can just get through the recipe without missing some organized step… The Italian chefs didn’t really seem to view that as success. Success was crafting a beautiful emulsification with your fresh garganelli and accompanying it with a smile. It is about putting thought to action and appreciating each and everything you’re doing; paying attention to the little details that bring forth happiness. They said we should “have fun” and “love” as we’re working behind our creations, as it transfers into our dishes and THAT is success.
All I could think was “Oh my god, I am home.” I am not fast. Rather than use proper measurements – I use the “eyeball, taste and then add” approach. I should probably be more meticulous about technique and I should always follow what I learned for Serve Safe. But, heck, I’ve got passion. I already do this with love. That’s how I’ve always cooked.
In NY I would sometimes try to alter my cooking style and force myself to strictly follow the recipe. But that’s not me. Any time I did that my dish fell short and its taste was flat. It was when I was having fun, cooking from my heart… or when I was appreciating the ingredients for the dish I was preparing that it showcased my skill and talent at best.
So, yes. If that is how these chefs think, cook and expect us to cook then I am “home”. Finally, I can cook the way I enjoy to cook, with love.
But that’s all I can share for now because I still have to work on my satisfactory-at-best taillage.
Bobby Flay, television personality, serial restaurateur and cookbook author will be the first chef to have his celebrity recognized with a star on the Hollywood Walk of Fame.
Flay’s first cooking job, at 17 years old, was in the kitchen of Joe Allen’s. The Theater District restaurant’s namesake owner was sufficiently impressed with Flay to support his career by covering his tuition to the French Culinary Institute, now the International Culinary Center.
Su-ji Park majored in Korean traditional music in Korea. She opened Suji’s 10 years ago expecting that American-style brunch will be trendy in Korea. Park attended International Culinary Center in 2011.
Read about Suji’s Cuisine developing a cold storage pack of Korean-style bulgogi for Costco in this interview.
Executives from Yahoo, Google, LinkedIn, Samsung, Oracle, and Brocade faced off in a high-stakes competition to see which company was truly the best. Not who had the best apps, or whose teams wrote the best code, or who had the best home page, but who had the best … food.
The competition, a partnership between ICC and BITE Silicon Valley, took place at ICC’s Campbell, CA campus.
Known as the Oscars of the food world, the James Beard Foundation Awards celebrate America’s top talent in all facets of the culinary industry. This year, we’re proud to say that many ICC alumni took home top honors in the most coveted categories:
Outstanding Pastry Chef: Christina Tosi, Momofuku MilkBar, NYC
Outstanding Restaurant: Blue Hill at Stone Barns, Pocantico Hills, NY (Dan Barber, Executive Chef/Co-Founder)
Who’s Who of Food & Beverage in America: Wylie Dufresne, Chef and Restaurateur
Who’s Who of Food & Beverage in America: Maricel Presilla, Chef, Restaurateur and Cookbook Author
Best New Restaurant: Bâtard, NYC (Jason Jacobeit, Beverage Program Director)
Book Awards: Writing and Literature: The Third Plate: Field Notes on the Future of Food, Dan Barber
Journalism Awards: Food and Culture: Rebecca Flint Marx, San Francisco Magazine
Book Awards: Beverage: Liquid Intelligence: The Art and Science of the Perfect Cocktail, Dave Arnold (ICC’s founding Director of Culinary Technology)
We salute the winners and all of our graduates who are working hard and blazing their own trail around the world.
The Cookie Games at the International Culinary Center featured in Dec14/Jan15 Dessert Professional:
Congratulations to the winners of The Cookie Games student competition held on November 21, 2014 at the International Culinary Center in NYC! The event was hosted by Jansen Chang (Director of ICC Pastry Operations), and Jacques Torres (ICC Dean of Pastry & Baking Arts) served as head judge.
“It’s really a kind of identity parade.” – James Biber, architect of the USA Pavilion at Expo Milano 2015 to the New York Times
MILAN — James Biber can see Russia from his roof. Mr. Biber, the architect of the USA Pavilion at Expo Milano 2015, the world’s fair that is racing to meet its opening date on Friday, also has a good view of Kuwait next door and Iran across the street.
But with its 33-yard roof canopy jutting out like a knife,Russia’s national pavilion commands particular attention. This is no small coup when you’re among dozens of buildings lined up in aesthetic disjunction, like words pulled from a hat by a Dadaist poet.
Beside the nearly milelong road that is the spine of the fairgrounds, the British pavilion hunkers behind a massive aluminum-and-steel sculpture inspired by a beehive. Next to it sits Hungary’s pavilion, a ribbed structure alluding to Noah’s ark, but also reminiscent of Pinocchio’s whale. To the north, the Palazzo Italia can be seen with its wrapping of spidery threads of white concrete, a patented material that is said to remove impurities from the air. With more than 80 buildings being constructed for the fair, it was getting a workout.
To read the full article at the New York Times, CLICK HERE.
Chef Jeanne and Chef Marc from ICC’s California campus were featured on the front page of Metro, Silicon Valley’s weekly newspaper. Metro went behind-the-scenes at ICC California for an inside look at student life and (literally) got a mouthful of everything we have to offer!
For more information about the courses featured in this article at International Culinary Center (New York and California campuses), please visit our Professional Culinary Arts, Professional Pastry Arts and Intensive Sommelier Training course pages now!