noodle dish

ICC In The News: Highlights from February 2020

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from February 2020, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

runamok maple owners
How This Vermont Company Is Taking Maple Syrup Way Beyond Pancakes

Laura Sorkin worked for Jean-Georges Vongerichten after graduating from ICC and went on to open Runamok Maple with husband Eric. Read how their Vermont-based company is preserving tradition while also exploring innovative flavor combinations in this Forbes feature!

Congratulations to the 38 students who completed our Olive Oil Sommelier Certification Program, produced in conjunction with the Olive Oil Times, in London this past January! Read more about our UK-based graduates in the Olive Oil Times and find out how you can sign up for our New York program this May.

In late 2019, Wine & Spirits Magazine recognized ICC alumna Vanessa Rea-Marcel of Boston’s Eastern Standard as one of the Best New Sommeliers. See what this award-winning sommelier says about Patio Wine, Riesling, Natural Wine and more in this interview with Wine & Spirits here.

Think you know almost everything there is to know about ICC alumnus Bobby Flay? Insider shares 15 things you probably didn’t know about the famed Food Network Chef! Find out if your celebrity chef knowledge can rise to the challenge here.

In Cuisine Noir, ICC alumna Emma Feigenbaum reflects on why she loves her career as a food stylist! Read more about her career working for Martha Stewart’s Everyday Food, HGTV, Bravo and more, plus get inspired by other great careers path in the food industry outside of the kitchen.

ICC alumnus Jon Matsubara is the chef and co-owner of one of Honolulu’s hottest new restaurants, Feast. Click here to find out why his ‘refined grinds’ are selling out and creating buzz in the island dining scene in this Honolulu Magazine article.

Bloom Reviewed: A ‘Radiant’ Brasserie in Verona

Chefs and co-owners Woo Sung Cho and Joann Chae met while studying at ICC in 2011. Both Korean immigrants, they bonded over their shared language and background. In 2019, they opened Bloom, a brasserie in Verona. Check out the restaurant review in NJ Monthly here.

Pastry Plus is making it’s mark on NYC for the third time this March and the speaker line up is not-to-be-missed! Check out the feature in Bake Mag and be sure to get your conference tickets ASAP.

Philippine Tatler
T.Dining Philippines Awards M Dining’s Tom Bascon as the Best Chef of 2020

Helming the kitchen of one of Manila’s most celebrated fine dining restaurants, chef Tom Bascon—who is an ICC alumnus—has made invaluable contributions to the success of restaurant M Dining. Check out why he won the Best Chef of 2020 in the Philippines in the Philippine Tatler here. Congratulations Chef Tom!

It’s no surprise that Ron Ben-Israel is being called “New York’s Wedding Cake Couturier”! The world-renowned Cake Designer, owner of Ron Ben-Israel cakes and ICC Guest Master Pastry Chef is known for making sculptural works of art that rival the works produced by some of fashion’s biggest houses. Click here to read what he thinks are the upcoming cake trends and how he designed Marc Jacobs’ wedding cake in this interview with Dujour.

Congratulations to ICC graduate Juan Borjas on joining The Spillover in Miami as Executive Chef! Borjas, alongside restaurateur Matt Kuscher, are ready to shake things up with a new menu to make his creative mark, while keeping signature favorites. Read more about what diners can expect to taste in the Hedonist here.

ICC alumnus Stephen Sandoval is the new chef de cuisine at acclaimed Baja-style restaurant Leña Brava, but he isn’t exactly a new face at the restaurant. In 2016, he opened the restaurant as a line cook, worked there for two years, and was promoted to sous chef. Read more about him in Chicago Eater and see what they’ll be cooking up this spring.

Encantos, the award-winning B-Corp creating family entertainment education brands, announced that it has entered into a strategic partnership with ICC alumna Aliya LeeKong, the award-winning chef, cookbook author, and television personality, to develop a new food-inspired preschool brand called ISSA’S EDIBLE ADVENTURES. Read more about the partnership in Business Wire here.

Mokyo Offers Globally-Inspired Tapas In Manhattan’s East Village

Check out Manhattan’s new dining hot-spot Mokyo in Forbes! ICC alumna Kay Hyun, chef and owner of Mokyo and Thursday Kitchen, recently opened the restaurant to rave reviews. See how her travels to Spain and South America inspired the tapas-style approach blending hallmark ingredients with traditional Korean cuisine.

career fair

Network to Success at ICC’s Spring 2020 Career Fair!


All chefs get their start somewhere. This spring you could meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allows current students & alumni to meet some of the most well-known restaurants and restaurant groups in NYC, coming specifically to ICC to meet YOU. From fine dining to fast casual, catering, bakeries and more, there is something for everyone and every career path! Mark your calendars for ICC’s Spring Career Fair on Thursday, March 12 from 3:00-4:30pm. If you’re looking for tips, commonly asked questions and more prior to the career fair, login to your account and head to the Career Fair section for prep materials! Current students are encouraged to attend one of the two Career Fair Workshops held on Monday, March 2 or Tuesday, March 3 at 3:15pm.

Plus, don’t miss our special events throughout the month highlighting just a few of the many ICC alumni and employers who hire ICC grads! Kicking off the month on March 11th, VICE Media—known for their popular spin-off channel Munchies—will be visiting ICC for a special presentation and Q&A about a career in food media. Amanda Catrini, ICC alumna and Test Kitchen Manager, as well as Farideh Sadeghin, Culinary Director, will discuss opportunities at VICE for those with a culinary background, skill sets that are needed in the world of food media and much more! You’ll gain insight into what it’s like to work in a test kitchen, and how their team goes from concept to final product.

On March 24th, don’t miss a special chef demonstration with NYC hot-spot Don Angie! ICC alumnus Scott Tacinelli and co-owner/wife Angie Rito will discuss what it’s like to own & operate a successful, two-time James Beard Award nominated restaurant with a waitlist of reservations each night. They’ll demonstrate one of their signature dishes from the menu that’s garnered them recognition from The New York Times, Eater & more, and have a chance to taste the flavors of one of Esquire’s Best New Restaurants in America! Plus, Scott and Angie will share what it’s like to work as a husband/wife team, and what they look for when hiring for their kitchen. Hint: many of their cooks are ICC grads!

Below, check out the full list of employers attending ICC’s Spring Career Fair next month! As a reminder, current students and alumni will be required to register upon arrival at Career Fair. Please be sure to bring a copy of your resume for registration, and several copies to give to employers. If you are in need of resume assistance, please contact the Career Services team at or 646-254-8505 to schedule an appointment.

Thursday, March 12th | 3:00pm-4:30pm
International Culinary Center
28 Crosby St | New York, NY 10013
*Open to ICC Students & Alumni ONLY*
Email with inquiries

Below is the full list of employers, but be sure to visit the ICC Community page at for more information and for any updates to the employer list.

Abigail Kirsch
Blue Hill
Breads Bakery
By Pensa
The Center for Discovery
Club Med
Crafted Hospitality
Temple Court
Crown Shy
Flagship (Facebook)
James Beard Foundation
John Frasier Group
Loring Place
Martha Marley Spoon
Noho Hospitality
The Dutch
The Nomad
RSC Group
Del Posto
The Standard Hotel
Thomas Keller Restaurant Group
Union Square Hospitality Group
VICE Media
kamayan feast

A Kamayan Feast With Woldy Reyes and ICC Alumna Lani Halliday

lani and woldyLani Halliday of Brutus Bakeshop and Woldy Reyes of Woldy Kusina are renowned Brooklyn chefs known for their innovative and collaborative projects. Since 2015, Lani has made a name for herself with her delicious, gluten-free creations, including her popular snake cakes. A graduate of ICC’s Food Business Fundamentals program, she was recently featured on the cover of Cherry Bombe magazine’s 14th issue. This month, Lani and business partner Woldy, bring a new immersive dining experience to the rooftop of the Ferris restaurant at the MADE Hotel, “Departure – A Modern Kamayan Feast”.

You could say the stars aligned for Lani and Woldy who met at commercial co-working space, Pilotworks, which closed down abruptly in late 2018. Before the closure, the duo had been working out of Pilotworks on a project that launched their partnership. Unfortunately, the sudden closure forced them to leave behind all of their food stock and supplies. When one door closed, the two found a way to open another—they began working on a new project, Departure Kamayan.

Woldy, the son of two Filipino immigrants, loves to share his heritage with the world through food and aims to modernize traditional Filipino feasts through this project. Alongside Chef Tyler Heckman and Charles Seich of Ferris restaurant at the MADE Hotel, Lani and Woldy are bringing an intimate, immersive experience to the rooftop dining room of the MADE Hotel, set in a tropical oasis. The evening features plant-based interpretations of classic Filipino dishes including Pansit, Lumpia, Adobo, Kare Kare and Bibingka, with flavors that transport you far from NYC.

#DepartureKamayan kicked-off last week as a limited, ticketed dinner series running on select days from January 21 through the end of March. Tickets are $100 per person (+tax) and can be purchased through Ferris on RESY for February 11, February 25, March 10 or March 24. We sat down with the duo to learn more about their partnership and the launch of their festive Kamayan feasts. Check out our interview with them below!

First of all, congratulations Lani on your recent cover of Cherry Bombe! What has it been like to gain this acknowledgement for everything you’ve been doing in the food industry?

Lani: Thank you so much! It’s been really dreamy to be honest. On the one hand it’s been a fantastic opportunity to practice the art of acknowledging and receiving. I definitely identify as someone who can mechanically move through accomplishments without fully acknowledging, celebrating and fully luxuriating in my experiences. So I’ve consciously chosen to do that this time around. Its also been really fun! Anyone who knows me knows i LOVE to connect and collaborate and this has certainly made that process easier. It’s opened doors for me to continue to do what I love to do best. 

How did your partnership come about?

Woldy: Lani and I met at a commercial kitchen co-working space, Pilotworks which closed down abruptly in late 2018.  Lani is the owner and pastry chef of the custom gluten-free baked-goods project, Brutus Bakeshop and I’m the chef and owner of a catering company Woldy Kusina. We admired each other’s work and I would buy her gluten free pastries for catered events. From there, we continued to collaborate on projects and we are excited to partner with Ferris’s team Chef Tyler Heckman and Charles Seich on this dinner series – #DepartureKamayan.

Lani, you opened Brutus Bakeshop in 2015 and later took ICC’s Food Business program in 2018. How would you say ICC’s program has helped you in operating an existing business?

L: The program was invaluable. I already owned Brutus when I took the course, but what the course gave me was an opportunity to ‘level-up’. I was able to learn new things, enrich areas of familiarity and crystallize some things that I already knew. It certainly clarified the areas of importance and showed me ways of understanding that I didn’t previously possess. I walked away being able to write an incredibly solid business plan as well as a skill set that will allow me to do that again for my next venture. 

What would you say is the most important trait to find in a business partner?

W: Lani and I operate and run our own businesses, respectively and we are so lucky enough that we share the same ideas and approach to doing business. Having similar ideals around hospitality, beauty, and what luxury, care and service looks like is important. Plus we enjoy and respect each other so very much. We’re like a double act. We have our own language. It’s definitely the mutual admiration society with tons of laughs with us.

What has it been like to build this partnership and dinner series?

Both: This journey has been a blessing and we are so fortunate enough that the team at Ferris has been so open and accepting of the vision that we want to share with people. They have definitely provided a safe and warming space for us to share our talents and story!

What made you want to showcase Filipino food in the Kamayan-style feast? How does it differ from other Filipino restaurants in NYC?

W: I wanted to share an important part of me which is being a proud Queer Filipino-American and to share with people a celebratory and elevated Filipino food experience. Lani and I envisioned this feast to be a multi-sensory eating experience. When guests arrive, they enter into a tropical oasis and greeted with a cocktail called “Ube Bae” a Filipino take on a piña colada. Guests then witness the feast being built and laid out onto a banana leaf covered table. As each dish comes out, the room is filled with aromas and guests are excited to eat. Before eating, we do a ceremonial hand washing. It’s a spiritual way to start the dinner. Then everyone dives into the feast and enjoys it!

kamayan dinner

Kamayan feasts are traditional in Filipino culture for celebrating community, but DEPARTURE is a modern take on this tradition. Can you share what traditional elements will be experienced in DEPARTURE, and what modern elements are being brought to the table? 

Both: Kamayan is an abundant and luscious Filipino feast served on a banana leaf and eaten with your bare hands. It’s a communal experience. I love the idea where strangers come and sit down to see a colorful array of food laid out in front of them and there are no utensils except your hands. Eating with your hands is a spiritual and personal experience. Then you formulate a conversation and bond with people around you who were once strangers, but are now your eating buddies! This builds community.

The modern approach to this Kamayan dinner is that we took classic Filipino dishes which are usually meat heavy and made it very vegetable forward. Save for fish sauce, the dinner is vegetarian, and gluten-free, save for the lumpia.

We’re seeing more dining experiences pop-up in NYC that push diners out of their comfort zone. Can you share what you hope to achieve by bringing people together in this intimate setting? Are there any challenges that you foresee?

Both:Yes, that’s a really valuable part of what we have to offer. DEPARTURE is certainly that—a departure from the familiar Euro-centric dining format that most New Yorkers identify as “normal”. As chefs, we get so much out of seeing the emotional and intellectual journey that the diners get to experience. It’s really an incredibly unique experience. The only challenges (as well as the resolutions) lie in the individual diners themselves. DEPARTURE really is a celebration of abundance, play and fun.

Oh, actually food allergies are a challenge! Because of the format, we can’t really offer concessions, substitutions or modifications. At all. We love people, we love hospitality and we really, really love to feed people, but unfortunately this one is not for our friends with certain food restrictions.

What does the future hold for Woldy & Lani? Can we expect more unique dinner-series pop-ups? What will you team up to do next?

Both: As part of our goals and fresh outlook for the new decade, we’re consciously choosing to focus solely on this series in terms of what’s next. We’ve got another 2 months left to relish this series and luxuriating in that is key to the beauty of the project. That said there are tremendously exciting things (including more projects with the Ferris Team) that are percolating for the both of us and you can follow along on our respective social media channels for updates!

Follow Lani on Instagram @brutusbakeshop and visit her website at
Follow Woldy on Instagram @woldykusina and visit his website at
Dishes from Kwei Fei

ICC In The News: Highlights from January 2020

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from January 2020, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Elena Reygadas
Top Chefs Pick the Most Inspirational Women in the World of Fine Food

Chefs from around the world chose the most inspirational women in the world of fine food, and ICC alumna Elena Reygadas made the list! Check out Bloomberg’s article to see why this well regarded chef was named among some of the best chefs in the world.

Can you cook better in a $300 apron? Experts from the culinary industry weighed in, including our very own Director of Culinary Arts & Technology Hervé Malivert. Read what he said in an article in The Huffington Post.

Looking for a new restaurant to try? Visit ICC’s Art of International Bread Baking grad, Aniko Molnar’s restaurant Abbracciamento, where she handles the bread, pasta and desserts! Check it out here in Long Island Press.

MJ Adams, an ’89 graduate of our Professional Culinary Arts program, was recently written about in The New York Times for her brand new cookbook The Corn Exchange. According to Florence Fabricant, it’s a cookbook you’ll turn to time and time again. Read more about her new release and be sure to pick up a copy for your collection.

Looking for the perfect party bite? Check out Legal Seafood’s crab cake recipe from ICC alumnus Rich Vellante, executive chef of the Legal Sea Foods restaurant group! Get it in Providence Journal + read more about Chef Vellante here.

Congratulations to ICC alumnus Conor Swanson on opening his brand new restaurant Bird and Bao! Located in Long Island, be sure to try out their signature chicken bao buns. Read more about it here in Long Island Now.

chef herve malivert
Hervé Malivert – Director of Culinary Arts & Technology At The International Culinary Center in New York City

Our Director of Culinary Arts & Technology, Hervé Malivert, sat down with Cook Concern to discuss life as a chef! From plating techniques, to teaching the next generation of chefs at ICC, you’ll want to check out his interview here.

Check out this ICC Food Business graduate’s business in Needham, MA! Jay Spencer has been selling artisan pastries and bread since 2015 at French Press Bakery & Café. Read more about it in Patch and see why it’s well worth a delicious visit.

owners of kwei fei
Charleston is Eating Up Tina and David Schuttenberg’s Brand of Sichuan at Their Kitschy Hot Spot Kwei Fei

While chef, owner and ICC alumnus David Schuttenberg may think his restaurant Kwei Fei “isn’t for everyone”, residents in Charleston, South Carolina can’t get enough! Check out the review of the restaurant in The Local Palate here.

Need some tips on how to achieve piping perfection? ICC alumna & owner of Buttercream Blondie, Meghan McGarry, shared her tips for making cupcakes look beautiful. Get the tips in Salon here.

Peter Prime, owner and executive chef of Cane in Washington, D.C. is serving up delicious food inspired by his upbringing in Trinidad and Tobago. To learn more about this ICC alumnus, read the article in the Washington City Paper and learn about the inspiration behind one of his favorite dishes—oxtail!

Want tips on how to cook ground beef safely? Our Sr. Director of Culinary Arts, Chef Marc Bauer shared his advice with Inside Edition. Get his tips here.

Vanessa Rea-Marcel
How Eastern Standard’s Vanessa Rea-Marcel Went From Ice-Cream Scooper to Award-Winning Sommelier

Want to learn how ICC alumna Vanessa Rae-Marcel went from a dancer to one of Wine & Spirits Magazine’s Best New Sommeliers of 2019? In an interview with The Boston Globe, she talks restaurants she loves, how she fell into the industry & more! Read the interview here.

danny mena dish
Made in Mexico – More Than Just Burritos and Tacos, Cookbook Shows

Yes, ICC alumnus Danny Mena’s cookbook Made in Mexico does have recipes for delicious tacos—but that’s not all his hometown of Mexico City is known for. Before you grab your copy of his new cookbook, check out what else you’ll be cooking up in an article in Post Magazine.

Looking for a new kitchen scale? Chef Jürgen David, ICC’s Associate Director of Pastry Arts, gave his helpful tips to finding the best one in Slate. Check out the tips here.

Jacques Pépin, ICC’s very own legendary Dean, can de-bone a chicken in under a minute. In The Kitchn, watch this decades old instructional video of him de-boning a chicken and see why he’s a legend in the kitchen.

In 2018, ICC graduate Nick Lee won the inaugural United States of Umami Cooking Competition. His grand prize? An all-expenses paid culinary adventure in Japan hosted by Ajinomoto! Get a behind-the-scenes look at what he learned on his travels from some of Japan’s top chefs here.

After Chef Sarah Welch graduated from ICC, she worked in notable kitchens in NYC & Detroit. Learn how she became Executive Chef and Partner of the James Beard Award nominated Marrow in her article in Crains Detroit here.

judy joo
Judy Joo on the Women Who Inspire Her

ICC alumna Judy Joo shared the women in the food industry who inspire her with Vanity Fair —among them was our late founder, Dorothy Cann Hamilton. Check out the story here to read why Dorothy was one of Chef Joo’s mentors and how her memory lives on.

dave arnold

ICC In The News: Highlights from December 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from December 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

New York’s Top 10 New Restaurants of 2019

Have you checked out The New York Times‘ list of New York’s Top 10 Restaurants of 2019? We’re so proud of ICC graduates Jenny Kwak, owner/chef of Haenyeo; David Chang, owner of Kawi; Conn Zhang, pastry chef of Hutong; and Lisa Kalemkiarian , head baker of Benno and their respective restaurants for making the list! Check out what The New York Times said here in their roundup.

ICC alumnus Chef Jared Gadbaw trained at restaurants like Eleven Madison Park, Esca and the Altamarea restaurant group, but recently decided to return to his native Michigan to open Oak + Reel, a seafood-centric Italian restaurant. Read more about the restaurant opening in 2020 in the Detroit Free Press.

Thomas Chen, ICC alumnus, worked at lauded fine-dining restaurants in New York, like Eleven Madison Park and Jean-Georges, before opening Tuome in the East Village in 2014. In this article with Chowhound, get his recipe for a Chinese Sichuan Chicken perfect for a holiday feast.

Wheat Ridge, Colorado’s coziest restaurant, West 29th Restaurant & Bar, is helmed by ICC alumnus Chef Cory Matthews. Check out what he’s cooking up and what 303 Mag thinks of it here.

On March 9th, ICC’s Director of Pastry Operations, Chef Jansen Chan will be judging the Rapid Fire Challenge, all about Desserts! Chefs will submit their delicious and creative desserts for a chance to be crowned the Rapid Fire Champion at the New York Restaurant Show. Read more about it here in Total Food Service.

If you find yourself outside of the city in Port Washington, NY, stop by ICC alumnus Bill Mulholland’s bagel shop Schmear! Opened in 2017, he wanted a neighborhood spot where locals could walk, and where commuters could stop by for their morning cup of coffee or a pastry. Read more about it in The Island Now.

suji park
Entrepreneur and Restaurateur Suji Park Has Built a Global Business Connecting People Through Food

Suji Park is the founder and chief executive officer of Suji’s Restaurant Group and Food Dreams Made Real (FDMR), which does business as Suji’s Korean Cuisine. Through her companies, Park operates multiple restaurants outside the United States ― in Seoul and Tokyo. In addition, Seattle-based FDMR sells Suji’s Korean Cuisine-branded food products through major retailers in the United States, including frozen entrees and heat-and-eat meals ― such as Korean-style ramen spicy chicken, garlic beef and fried chicken bento. To read all about how she does it, check out the profile of this ICC graduate in Seattle Business Magazine here.

Tiffany Haddish Puts the ‘X’ in Christmas Cookies

Tiffany Haddish, actress, comedian, and author recently stopped by with The New York Times to learn all about cookie decorating with ICC Director of Pastry Operations, Chef Jansen Chan. During the interview, they talked new projects for Tiffany, as well as proper techniques in the kitchen as she decorated ‘Like A Boss’. Read the hilarious interview here!

Wanting to amp up your cookbook collection in 2020? ICC alumni Danny Mena and Angie Mar were named on The Manual’s list of 10 Best New Cookbooks of 2019. Check out their cookbooks and be sure to grab your copy!

Congratulations to ICC Alumna Diane Fehder and ICC Chef-Instructor Toni Lynn Dickinson on their huge win on Netflix’s Sugar Rush Christmas! During the show, they created a towering gingerbread house that ultimately brought them home the gold. Get Diane’s recipe here in Courier Post Online.

In The New York Times‘ roundup of 8 Ways Restaurants Have Changed in the Past Decade, ICC Food Business Fundamentals instructor Stephani Robson is quoted for her expertise in restaurant design. Check out what she said in the article here.

Wine should always be approachable and fun, according to our Dean of Wine Studies Scott Carney, MS. Check out what else Carney & other wine experts said about the changing landscape of wine in this Wine Enthusiast article here.

With Asian countries emerging as notable wine producers and prolific consumers, so are Asian Americans making an indelible mark as sommeliers! Asian American Life and reporter Minnie Roh explored the history behind wine and how it evolved in Asia with ICC Dean of Wine Studies, Scott Carney, MS. Then, she sat down with ICC alumna Anna-Christina Cabrales, General Manager & Wine Director of Morrell to discover wine pairings for signature Asian cuisine. Watch the full segment here!

The New Hot Drinks

Surprisingly, many things taste good burnt. Check out this article in Punch Drink about why ICC’s Associate Dean of Culinary Technology, Dave Arnold of Existing Conditions, thinks some drinks are more delicious burnt.

Fans of the CW’s Supernatural will recognize Misha Collins as the angel Castiel, but did you know that he’s a newly published cookbook author? Check out what he cooked up in our kitchens when he stopped by with the producers of Chowhound and TV Guide here!


Wellness Events To Kick Off The New Year At ICC

This New Year, we’re kicking off 2020 the right way by focusing on health & wellness in the culinary & pastry industry! We’re teaming up with ICC alumna Katzie Guy-Hamilton to challenge the concept of “healthy” desserts and The Center for Discovery to explore the healing properties and nutrition of food.

We’ll begin the month joined by The Center for Discovery’s Jennifer Franck—Assistant Chief, Department of Nourishment Arts—and Executive Chef Peggy Parten to discuss The Center’s mission and goals, as well as how food can have the power to heal. During Chef Katzie’s demonstration, she’ll discuss clean dessert concepts and leveraging fresh flavors as she sits down with her former ICC Chef-Instructor, Jürgen David, to discuss her career after pastry school. Plus, you’ll have an opportunity to taste what we discuss for yourself!

Check out the full event descriptions below and be sure to RSVP to join!

jennifer franck

The Power of Food With The Center for Discovery

January 15 | 3:30pm-5:00pm | ICC Amphitheater

Food has the power to greatly support or completely undermine health.  What, how much, and when we eat can often determine whether we live relatively healthy lives or spend much of it dealing with chronic illness.

Join us for a discussion with Jennifer Franck—Assistant Chief of the Department of Nourishment Arts at The Center for Discovery—focusing on the role of food in health and what foundational principles chefs can use to create dishes that help support optimal wellness. She’ll be joined by the Center’s Executive Chef, Peggy Parten, who will demonstrate these ideas through the ingredients grown on the farm.

No RSVP required for students & alumni.
Limited seating available for the general public, RSVP to to attend.

katzie guy hamilton

Challenging “Healthy” Desserts with Katzie Guy-Hamilton

January 22 | 3:30pm-5:00pm | ICC Amphitheater

Wellness is a hot button word, but what does it really mean? What does Wellness really look like in a real life? You are a better Chef when you feel great and make better decisions. But wellness and eating “clean” can also be overwhelming.

Join us for a demonstration with ICC alumna Katzie Guy-Hamilton, author, food & beverage consultant for Clarkson Sears Holdings, and formerly the food & beverage director for Equinox. In her debut cookbook Clean Enough: Get Back to Basics and Leave Room for Dessert, she ditches trends and gives a comprehensive guide to cooking simple, whole ingredients that don’t require sacrificing flavor! With a focus on food, you’ll learn fresh food principles and some delicious, daringly simple dishes to fuel yourself and others with feel good fresh food. She’ll focus on clean dessert concepts, leveraging more fresh flavors like juicy grapefruit and tea, paired with light as air meringues, refreshing granitas and tangy yogurts to challenge the concept of “healthy” desserts, replacing it with the perspective of fresh and natural treats. Watch as she demonstrates her Grapefruit & Elderflower with coconut granite and a Labne & Honey Rye Tart with Blood Orange & Pear, and get a chance to taste it for yourself!

No RSVP required for students & alumni.
Limited seating available for the general public, RSVP to to attend.

milk bar

ICC In The News: Highlights from November 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from November 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

milk bar
Inside Milk Bar’s Huge New Flagship, a Sugar-Fueled Playground

Christina Tosi’s new flagship location of Milk Bar—you know, the bakery that everyone is obsessed with (including us!)—is a must visit. With create your own cookie and cake stations and a mini convenience store stocked with the CEO and ICC alumna’s favorite snacks, you won’t want to miss out on this playground of sweet treats from the imagination of Christina Tosi. Read more about the new location in Eater New York.

Turkey tips from the pros! Check out what ICC’s Director of Culinary Arts & Technology Chef Hervé Malivert recommended to CBS New York to create the perfect turkey for your Thanksgiving table.

ICC alumnus Alex Roberts just celebrated 20 years of operating Restaurant Alma in Minnesota. Read his interview in Star Tribune to learn how he’s grown as a CEO + Restaurateur and what it’s like to be one of the best restaurants in the Midwest.

Want a new snack that you can feel good about? Professional Culinary Arts graduate Kyle Fiasconaro is brewing up something delicious with his line of crackers! Brewer’s Crackers is a “spent grain” cracker company driven to reduce food waste in the craft brewing industry. Read more about it in The Upstocker.

Check out the review of ICC graduate, Chef Meny Vaknin’s Mediterranean restaurant MishMish in North Jersey! Recently renovated, critics returned to the restaurant and couldn’t get enough of his delicious food inspired by his childhood. Read the review here.

bon appetit
Erika Nakamura and Jocelyn Guest on Butchering, Motherhood, and Starting Over

Erika Nakamura, along with wife & business partner Jocelyn Guest, recently opened J & E Small Goods to focus on sustainable sausage. Check out their interview in Bon Appétit to get insights into the world of owning a food business all while juggling life as new parents.

The Hand Sell: Top Wines From New Jersey Sommelier Vanessa Da Silva

Vanessa Da Silva, ICC’s 2019 Outstanding Alumni Award Winner for Outstanding Sommelier, spoke with Forbes to give her favorite wines of the moment. Check out the article and see which wines she’s recommending to her customers now!

Thinking about a career in pastry? Culinary Agents spoke with Rachel Kwon, one of ICC’s dedicated Pastry Chef Instructors and learned her tips and tricks for excelling in the sweet world of pastry. Read more here.

At Farine + Four in Omaha, customers can’t get enough of ICC alumna Ellie Pegler’s breads. Before bringing her talent back to her home state, she trained at Michelin-starred Marea and Vaucluse, where she was head baker. Read more about her bakery in Omaha World Herald!

Professional Culinary Arts graduate Jeffrey Finkelstein, also known as Montreal’s best baker, is expanding his popular bakery Hof Kelsten to a new bakery named Hof Sucrée. Grab some of his creations at the Time Out Montreal market! Read more about the bakery here in Time Out.

ICC alumna Clarice Lam, owner of the popular bakery, Baking Bean, shared her Mulled Wine Poached Pear Pavlova with Mascarpone Cream in Pastry Arts Magazine. Get her recipe and recreate this warm and cozy recipe for the holiday season here.

Mark Bittman, author of over 15 cookbooks and guest lecturer at Columbia’s School of Public Health, hosted some of his recent classes at ICC. In this article with Medium he shared this seasoning blend, suya spice from Nigeria, which was taught in the class. Get the recipe here, you won’t be disappointed!

make lasagna
How To Make Lasagna For Two from Don Angie

Want to learn how to make lasagna the Don Angie way? Watch ICC’s 2019 Outstanding Alumni Award Winner for Excellence in Culinary, Scott Tacinelli, along with wife and co-owner Angie Rito, make their signature dish with Munchies! You’ll love the crispy edges and gooey cheese—watch here.

Watch David Chang, ICC alumnus and star of Netflix’s new show Breakfast, Lunch & Dinner try to guess which celebrity made this dish! Attempt to guess the correct celebrity answer before he does on Buzzfeed’s Tasty Youtube channel, watch here.

canned goods

#GivingTuesday: How These ICC Grads Use Their Culinary Training to Give Back

Each year, communities around the world celebrate #GivingTuesday—global generosity movement unleashing the power of people and organizations to transform their communities and the world. In this spirit, we wanted to highlight just a few of the many ICC alumni using their culinary training to give back to their communities, working with their organizations to create change everyday.

greg silverman

Greg Silverman graduated from ICC’s Professional Culinary Arts program in 2003, but that wasn’t the beginning of his culinary journey. Prior to enrolling in culinary school, Greg joined the Peace Corps for 2 years in Mali and worked with women’s groups focused on food production. He went on to open multiple successful restaurants in Ithaca, New York. Needing a change, he sold his restaurants and moved to London. Across the pond, he was the Director of Slow Food Fast, INC and consulted with organizations focused on food social enterprises. After London, he worked in D.C. and New York helping to develop and grow campaigns like No Kid Hungry and Wellness in the Schools. Now, he’s the Executive Director of the West Side Campaign Against Hunger—a food pantry that works to bring dignity back to those in need.

Christine Carroll went to college to become a scientist, but shortly after traded in her lab coat for a chef’s coat. After working in England for a number of years as a sous chef, she came to ICC to develop her culinary skills. Before graduating from ICC’s Professional Culinary Arts program in 2007, Christine worked for Full Plate Media, as well as in the test kitchen for Saveur Magazine. Then, she worked as the Director for the Whole Foods Market Culinary Center in lower Manhattan, as well as co-authored Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants. In between all of this, she founded CulinaryCorps, the nation’s first volunteer service organization for culinary professionals.

Below, check out how these graduates are working with their organizations to bring about change in communities around the world!

West Side Campaign Against Hunger

In 1993, West Side Campaign Against Hunger (WSCAH) opened as the first customer-choice, supermarket style for food pantries. This model allows customers to select their own groceries from shelves, rather than receiving pre-packaged supplies. By empowering customers to choose the food that they want for themselves and their families, they are also helping to reduce food waste across the board.

food pantry
A volunteer in the supermarket pantry

But WSCAH is more than just an emergency food pantry—they also offer culinary training and have a social service counseling center. Their Culinary Pathways program, taught by fellow ICC alumna Elizabeth Richards, offers a free, bilingual 12-week culinary training program to learn knife skills, sanitation, nutrition, menu-planning, and culinary math. When we visited Greg and WSCAH, the building was buzzing as everyone was preparing for one of the largest events of the year, their Harvest Dinner, to raise money for the organization. The Culinary Pathways students, along with chef instructor Elizabeth, were cooking the meal as a part of their final project for the program. Some 200 guests would fill the building that evening to raise more than $250,000.

Greg and Elizabeth in WCAH's kitchen
ICC graduates Greg and Elizabeth in WSCAH’s kitchen

After completing their program, WSCAH works with companies like Great Performances Catering and Union Square Hospitality Group to get jobs for their students. To keep all of this running, WSCAH has 24 full-time staff members, as well as 1,800 volunteers, who all run under the direction of Greg. The majority of the 24,000 volunteer hours every year are performed by incredible community volunteers, many of them customers of WSCAH themselves who want to give back.

Dignity, community and choice. These are the principles that WSCAH operates on. Directly after the Harvest Dinner, WSCAH switched gears to raise $125,000 for their Thousand Turkey Challenge. Through this initiative, they’ll provide Thanksgiving holiday meals for New Yorkers in need. No matter what, they’ll give out turkeys to everyone who needs one to make sure that they’ll have a holiday meal for their family.

Culinary students and graduates alike can help WSCAH in so many ways—by volunteering, engaging as a restaurant or chef to hire their trainees, and even organizing donation coalitions for their organization. To find out more about how you can help, click here.


Christine Carroll is the Founder and Executive Director of CulinaryCorps. In 2006, while still in culinary school at ICC, she was chosen to participate in the Share Our Strength conference in New Orleans that brought together chefs and culinary students from all across the nation for a long weekend. In addition to lectures, classes, and food events, half a day was devoted to a community service project, and Chefs were tasked with painting a school flooded by Hurricane Katrina.

About mid-way through the day, Christine glanced around at the professional chefs painting and knew that their talents were better suited to the kitchen. When she returned home from the trip, she tried to find an organization that organizes short-term volunteer trips for culinary professionals, but came up empty. That’s when she decided to start one of her own! Fundamentally, CulinaryCorps began because she believes that good food has the potential to do good.

The 2019 CulinaryCorps team in Calais, France cooking with NGO partner, Refugee Community Kitchen.
The 2019 CulinaryCorps team in Calais, France cooking with NGO partner, Refugee Community Kitchen.

CulinaryCorps is a 100% volunteer, woman-led, all-inclusive, grassroots organization that promotes their mission and message to the world through their networks. Before CulinaryCorps, chefs were often asked to pitch in by fundraising for a cause or volunteering at different events where needed. Now, there are so many ways that chefs can share their culinary strengths with their communities. During each service trip, 10-12 chefs join CulinaryCorps and embark on a week-long service trip to the chosen community to implement project initiatives that are custom designed for each of their project partners. Whether its launching an after-school cooking curriculum Cooking at the Club for The Boys and Girls Club of the Gulf Coast, or working behind the stoves at Bill’s Kitchen, an organization that serves daily hot meals to people living with HIV/AIDS in San Juan, Puerto Rico, CulinaryCorps individually impacts each community that they visit.

The CulinaryCorps team helped to make over 5,400 meals during their one week outreach trip to serve to the refugees of Northern France.
The CulinaryCorps team helped to make over 5,400 meals during their one week outreach trip to serve to the refugees of Northern France.


To learn more about CulinaryCorps and to see how you can get involved, visit their website here. If you have an idea for a new trip to a community in need, please email CulinaryCorps at

will pacio

How Pared Is Solving Staffing Needs For The Restaurant Industry

will pacio

By Will Pacio, ICC Professional Culinary Arts ’03 and CEO & Co-Founder of Pared

A veteran in the restaurant industry. Will started as a cook at Per Se in New York and went on to run IT for Thomas Keller’s restaurants. He was founder and CEO of Spice Kit, a popular fast-casual concept. Studied at Stanford. Trained at the French Culinary Institute, now the International Culinary Center.

From Per Se & The French Laundry To Opening My Own Restaurants

In 2003, I moved from California to New York to attend the International Culinary Center (what was then the French Culinary Institute) and pursue my dream of becoming a chef. I can still remember how nervous I was walking into the classroom that very first day, but being within earshot of some of my childhood heroes like Jacques Pépin and André Soltner was a dream come true. It was a crash course on how to become  a chef and learn the fundamentals of classic cuisine, all while balancing the fear of messing up as my chef instructor, Chef Sixto, watched my every move.

Will in 2003
Will in 2003 in what was then the level 1 kitchen of The FCI.

After graduating from ICC, I was lucky enough to land my dream job as a commis on the opening team of Per Se in 2004. ICC had given me the foundation of technique, but working for Thomas Keller for the next 5 years changed my entire mindset about what could be accomplished in the restaurant world. I learned how to execute with exacting standards at a breakneck pace—all while building a mindset that nothing is impossible because the team around me would do anything to ensure guests got exactly what they wanted. Being part of a team that earned 3-Michelin stars and 4 stars from The New York Times was not only validation for us, but a reason to keep pursuing excellence.

After working at Per Se and The French Laundry, Thomas Keller’s other 3-Michelin starred restaurant in California, I started my own restaurant, Spice Kit, in the San Francisco Bay Area in 2010. Entrepreneurship and opening restaurants are their own school of overcoming the impossible. From finding investors, negotiating with landlords, and dealing with construction and permit delays, I’m amazed that we were able to open not one, but three restaurants over the course of a few years. During those years, I met many other ambitious chefs that were opening restaurants across the country—I became more amazed at the entire food industry.Thousands of chefs, just like me, were also taking on the same challenges of opening a restaurant to make their own dreams come true.

Will with Thomas Keller
Will with Thomas Keller

Throughout my journey as a culinary student, a cook, a chef, and a restaurant owner, I experienced the reality of our industry: it’s hard work. As a young cook, it’s difficult to make enough money and to find the right opportunities. As an operator, it feels impossible to keep a restaurant fully staffed while trying to keep all of your guests happy and making enough money to keep the lights on.

Innovation In The Restaurant Industry

These realities brought me to the next step of my journey in this industry, founding Pared. Our mission is to make restaurant life easier. Pared is a technology platform and mobile app that solves staffing needs for our industry. We are accomplishing this by giving the professionals in our industry a digital resume where their career lives, enabling them to earn more money with each new job. We’re allowing them to find opportunities that help them level up their skills and careers. Our platform also assist restaurant owners, managers, and operators by helping them keep their restaurants fully staffed with skilled people. Having a fully staffed business means they can focus on serving their customers and grow a thriving business instead of spending all of their time posting jobs and interviewing candidates.

In just a few short years, we’ve expanded from San Francisco to New York, Philadelphia and Washington, DC. We now have over 100,000 professionals on our platform. We still have a long way to go, but everyday I’m inspired to make restaurant life easier for the one in ten Americans who work in our industry. Our goal is to help everyone who works in food service—from the culinary student at ICC who is looking for their first job, to the restaurant owner in Toledo, Ohio who wants to open their next location. It may seems impossible to solve these challenges in our industry, but I don’t think so.

Want to try out Pared for your food business? Click here to sign up and get $50 off the first gig for any new location using an exclusive code for the ICC community (ICC2019). Offer ends 12/31/19.
anthony contrino

How To Make It In The World Of Food Styling With Alumnus Anthony Contrino

Anthony ContrinoAnthony Contrino has always had a passion for food, so when the time was right, he enrolled in the International Culinary Center’s Professional Pastry Arts program. 10 years later, he’s an Emmy-nominated culinary producer, food stylist and chef. He’s collaborated with clients like Wendy’s, Lavazza Coffee, and even, and has worked on TV shows on The Food Network, USA Network and The Today Show.

We spoke with Anthony to learn what led him to become a food stylist for The Today Show, what it’s like to work on live TV and his advice for aspiring food professionals. Check out our interview below and be sure to watch a few of his segments on The Today Show!

Why did you decide to attend culinary school?

I always knew that I wanted to go to school, I just never knew when the right time was. Finally, the right opportunity came along, and I knew that I would learn a lot more than what you would learn just in a kitchen. One of the best parts about going to school was the networking and connections that I gained since then. I still talk to my classmates all the time! I went the pastry track because I’ve always loved dessert, and I’m kind of a picky eater, so I wanted to make dishes that I really enjoyed. Luckily, pastry is very technical, so the skills that I learned definitely apply to savory cooking too.


What led you to follow the path of food styling?

I always knew that I wanted to write a cookbook, that was my ultimate goal. There was a posting to assist a well known pastry chef on his second cookbook on the ICC job menu and I was at a good time in my life to take this opportunity. I was literally doing this job just to understand the behind the scenes of working on a cookbook. Within a few months, people were calling me to work on their cookbooks and do other food styling jobs without any real experience in the field. It happened by accident, but all of a sudden I was working for Food Network, then the Today Show too. This is one of those sectors of the industry where you really have to put yourself out there and make the right connections.


Do you have any tips for people looking to break into the world of food styling?

Definitely check out the ICC job menu! There are food styling assistant jobs that pop up, so it’s always great to take those opportunities. When you’re first starting, you should understand basic knife skills and the process of cooking food. This helps to explain how we prepare a dish and what we need to do to fake it. Ask questions, don’t be afraid to go out of your comfort zone, and don’t be afraid to reach out. Even if you don’t have the exact experience, it never hurts to ask and reach out to people. Just be willing to learn and have the basics skills—this is one of those jobs that you have to be mentored in, so find the right person that’s willing to teach you.

Get Anthony’s Cooking Secrets in this Today Food Segment

What is it like working on live TV segments?

I prefer live TV, believe it or not! It sounds like it would be more stressful, but there are specifics to what you’re supposed to be doing. When you’re styling for live TV, you know exactly when they need the food styled and when you’ll need to get it done by. There aren’t many jobs that you can say they’ll need a turkey and mashed potatoes prepped for 8:53 AM. If you’re organized and ready to go, 95% of the time it’s a breeze.


Do you have any advice for aspiring food professionals?

At the end of the day, the world of food styling is a lot of fun. We all get into food because we love it, so find what makes you happy and go for it. There’s so many different sub genres of food, so it’s just finding what keeps you passionate about food.

Get a Behind-the-Scenes Look at Life as a Food Stylist on the Today Show