“At Milan’s Food-Themed World’s Fair, U.S. Will Roll Out a Fleet” – The New York Times
American food trucks will serve lobster rolls and burgers at Expo Milano 2015, a world’s fair with nearly 150 countries participating. The theme of the fair, which will run May through October just outside Milan, is food — feeding the planet (an estimated nine billion people by 2050) — which is a first for a world’s fair.
CLICK HERE to read the full article.
ICC Founder & CEO Dorothy Cann Hamilton listed first in the “Five Women Who Inspire Me, by James Beard Foundation President Susan Ungaro.”
1. Dorothy Cann Hamilton, founder of the International Culinary Center
I like to say she had the smarts to hire me as president of JBF, even though I had not worked in the food industry, when she took over as chair of our foundation’s Board of Trustees. Her incredible energy and passion for celebrating the importance of a culinary education and the role of America’s great chefs in making a difference is positively contagious. She never stops! Dorothy is serving as the president of the USA Pavilion at the World Expo in Milan this year and was just honored with the French Legion of Honor—félicitations, Dorothy!
CLICK HERE to read the full article in Food & Wine.
Learn to brine a chicken with Vice President of Culinary and Pastry Arts Candy Argondizza in Poached:
The first thing you learn cooking in a professional kitchen is you’re a long way from home. Methods and techniques that worked well in your family’s kitchen can lead to failure, as well as spiking food costs, when applied in a professional kitchen. One example is brining. While it’s not rocket science, there are some definite differences between brining a chicken and brining a whole lot of chickens. We asked Chef Candy Argondizza of the International Culinary Center her best chicken brining techniques for a professional kitchen.
Read the full article here: Cooking with Chef Candy – Brining Chickens
Pastry Arts graduate Christina Tosi, chef and owner at Momofuku Milk Bar, will join the judging panel on MasterChef Junior and Original MasterChef!
Tosi, whose second cookbook is out later this year, replaces Joe Bastianich, who announced last year he was leaving to focus on the “continued global expansion” of the restaurant group he runs with Mario Batali.
CLICK HERE to read the full article on Grub Street.
Learn more about Christina’s class: Professional Pastry Arts
International Culinary Center Founder and CEO Dorothy Cann Hamilton was presented with the Insignia of Chevalier of the French Legion of Honor for her work in promoting French cuisine in America. Now, Hamilton, along with Thomas Keller, Julia Child and Alice Waters, are the only Americans in the food field to be granted this distinction.
The Consul General of France in New York, Bertrand Lortholary, and legendary French chef and ICC Dean Jacques Pépin presented the award at the official ceremony at the Consulate General of France in New York City. The ceremony was attended by notables including Ambassador Philip Reeker, esteemed chefs Alain Sailhac, André Soltner and Cesare Casella (also Deans at ICC), Doug Hickey of the Milan Expo and USA Pavilion, Rita Jammet of La Caravelle Champagne, Food Politics author and professor Marion Nestle, actress Christine Baranski (The Good Wife), Mitchell Davis of the James Beard Foundation, Ariane Daguin of D’Artagnan, and more.
On Wednesday morning, January 7th, we learned of the tragic attacks on the Charlie Hedbo offices in France. Along with the rest of the world, we were deeply saddened and outraged. To those gathered at the French Consulate that evening, Dorothy offered a few words of comfort:
“We share a lot, our countries, and unfortunately we share this. We all know the sorrow involved and we truly are a global world and a global world that suffers together. But I have to say, one gift you gave us is the joy of your culture and your gastronomy.”
Learn more about Dorothy Cann Hamilton.
2010 Culinary Arts alumnus John Lasater, Executive Chef at Hattie B’s Hot Chicken, was named in the Forbes list of “2015 30 Under 30: Food & Wine.”
Lasater is Nashville’s hottest new restauranteur – literally. His Hattie B’s has changed the way hot chicken is viewed in the South. Named one of the 10 Best Chicken Wings in America by Maxim, the young chef has built Hattie B’s from the ground up, opening two restaurants in three years, and has no plans of slowing down.
CLICK HERE to see the full list.
“Cooking definitely saved my life,” said one of ICC’s most well-known graduates.
Excited and inspired, Bobby Flay went on to cooking school, graduating from New York’s French Culinary Institute (now the International Culinary Center) in 1984. Seven years later, he had a New York City place of his own: Mesa Grill.
He was all of 25 years old.
So did cooking save him? “Oh, totally,” he said. “Cooking definitely saved my life. I mean, I think I could’ve easily gone down a bad road, for sure.”
To read the full article on CBS Sunday Morning, click here: Bobby Flay’s recipe for success
ICC Founder and CEO Dorothy Cann Hamilton gives her input in Food & Wine‘s list of “8 Food and Drink Trends to Try in 2015.”
6. Restaurants in Unlikely Places.
“With rents skyrocketing, look for more restaurants in basements, upper floors and other creative locations. There’s only so much you can charge for chicken and it can’t all go to rent!” –Dorothy Cann Hamilton; International Culinary Center in New York City
CLICK HERE to read the full list of 2015 Trends.
International Culinary Center’s gingerbread house was featured in Vanity Fair’s list of “The Most Extravagant Gingerbread Houses You Can Think Of.”
#6: This gingerbread ski chalet, created by the International Culinary Center, has electricity and a working ski lift. Jansen Chan, director of pastry operations, told VF.com the project took 18 people to build and 40 hours to complete. SEE SLIDE HERE
#7: Look–Olaf from Frozen! SEE SLIDE HERE
Watch how ICC built this gingerbread masterpiece:
A review of ICC’s Intensive Sommelier Training program by Bottlenotes:
Inside ICC’s Intensive Sommelier Training
“As the amount of wine Americans drinks continues to rise annually, so too does the number of people taking the Court of Master Sommeliers’ introductory exam,” reads a recent article in The Wall Street Journal. We scoped out the Intensive Sommelier Training program at International Culinary Center (ICC), based in Soho, NYC, and Silicon Valley, CA, to see the steps to somm-hood. The comprehensive course—the first and only approved by the Court of Master Sommeliers Americas—educates candidates with 300+ wines (the bar tab would equal $10,000+ in any other setting), and culminates in the exam given on-site.
The seven somm steps:
- Taste and taste and taste with the school’s Master Sommeliers to develop powers of identification
- Grasp the logic of food-and-wine pairing recommendations
- Learn proper storage, aging and service to bring the best out of your bottles
- Show your business brain—design a wine list based on a case study
- Walk the vineyards, tour the cellar and do the “viti-vini” on a field trip
- Live the 8,000-year history of wine making via countries that blazed the taste trail
- Embrace the challenge of a learning journey that will forever change the way you live, wine and dine
As the ultimate gift for a wine lover or a new career path for yourself, ICC’s Intensive Sommelier Training classes are held throughout the year. For dates and details, please go to culinarycenter.com.
Learn more about ICC’s Intensive Sommelier Training Program.