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!
ICC grads Fabian von Hauske and Jeremiah Stone win Food & Wine’s “People’s Best New Chef” for New York!
Location: New York City
Why They’re Amazing: Because the two young chefs are showing New York City something new, modern and understated: a nightly five-course tasting menu that varies depending on their mood and foregoes an excess of salt, sugar or spice in favor of showing off their greenmarket ingredients.
Background: von Hauske: Noma (Copenhagen), Attica (Melbourne); Stone: Isa (Brooklyn), Rino (Paris)
Quintessential Dish: Lightly smoked swordfish with horseradish cream sauce, fresh peas and fennel
Dessert for Dinner: For staff meals, von Hauske likes to serve dessert. “I don’t like keeping things in the freezer for too long, so every Saturday night, I’ll take every single leftover from the week and will turn it into a Sunday Staff Sundae. Recently we had a toasted buckwheat mousse with yogurt sorbet and grains covered in chocolate and caramel and a custard with pistachios. We mixed it all together and made this humongous delicious thing.”
Congratulations also to ICC Graduate Nominees
Hooni Kim – New York
Jonathan Wu – New York
Thomas Chen – New York
Kevin Pemoulié – New York
Tim Maslow – New England
Annie Pettry – Southeast
International Culinary Center’s Intensive Sommelier Training program featured in an NBC News article on “The Rise of the Asian-American Sommelier.”
One of the ICC’s goals is to teach future sommeliers…the art and science of “deductive tasting” – objectively analyzing and describing wine based on sight, smell and taste. During the course, which is spread out over 10 or 17 weeks, students attend class three or five times a week, for four hours each day. Together, they get to apply deductive tasting to some 300 wines from major wine-producing regions throughout the world.
Read the full article on NBCNews.com.
Learn more about Intensive Sommelier Training at ICC, the only school to have 11 Master Sommeliers on faculty.
Blue Duck Bakery Cafe‘s co-owner Keith Kouris (1998 Art of International Bread Baking graduate) has been named one of the top 10 artisan bread bakers in North America by Dessert Professional magazine.
Kouris and his wife Nancy founded Blue Duck Bakery in 1999 in Southampton. Since then, Blue Duck Bakery Cafe has expanded to full-line locations Southold, Riverhead and Greenport. Their artisan breads are produced at their Southold location and are delivered fresh daily to restaurants and grocers from Montauk to New Jersey. Whole Foods sells a line of Blue Duck rye breads.
CLICK HERE to read the full article in the Riverhead Local.