career fair

Meet Your Future Employer: 2019 Fall Career Fair

All chefs get their start somewhere. This fall, meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allow 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!

But, before you head to career fair to show you’ve got the chops, check out these tips from our Career Services team to make the most of meeting employers!

  1. After you set up an appointment with Career Services to have your resume reviewed, be sure to print out at least 25 copies! While you might not hand them all out, there are plenty of employers to network with and it’s better to have too many not enough.
  2. Do your homework on the companies & employers in attendance—that way, you can ask poignant questions to the recruiter or chef, rather than asking a basic question like “What do you do at your company?”
  3. Appear alert & enthusiastic. Shake their hand, introduce yourself and say what program you are from. Remember: The most important quality an employer looks for is a great attitude!

Get the full list of tips, commonly asked questions and more by logging into your my.internationalculinary.com account and heading to the Career Fair section!

the standard
james beard foundation
blue hill at stone barns
Thursday, September 12th | 3:00pm-4:30pm
International Culinary Center
28 Crosby St | New York, NY 10013
*Open to ICC Students & Alumni ONLY*
Email jobs@culinarycenter.com with inquiries
noho hospitality
nordstrom
crafted hospitality

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

ABC Kitchen
Abigail Kirsch
B&B Hospitality/Del Posto
Blue Hill
Bold Food Group
Breads Bakery
Celestine
Crafted Hospitality
Dinex
Eataly
Harvest Group
Hillstone
James Beard
Loring Place
Maison Kayser
Major Food Group
Marc Forgione/Davide
Martha Marley Spoon
Mercer Kitchen
Noho Hospitality
Nordstrom
Padoca Bakery
Park Ave Fall
Quality Branded
Starr Restaurants
The Culinistas
The Standard Hotel
Union Square Hospitality Group
Vice Media
Thomas Keller
WS New York
thai

ICC In The News: Highlights from July 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 July 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

la lou food
GRUB STREET
LaLou Just Might Be Your New Summer Hangout

Congratulations to Ashley Rath, 2009 Art of International Bread Baking grad, on becoming the executive chef of La Lou! Check out the feature in Grub Street and see why the restaurant is the palce to be and be seen this summer!

Kandy Alva, graduate of Hot Bread Kitchen’s Culinary Training program hosted at ICC, came from Peru a decade ago in search of a brighter future. Read her story in Medium to see why she felt at home in the kitchens of ICC and how the program at Hot Bread Kitchen changed her life.

With the effort to ban plastic straws across America growing, it’s time to start thinking about alternatives! Check out how 2015 Professional Culinary Arts graduate Stephanie Nass is doing so with her ceramic straws featured in The New York Times. With a beautiful, dish-washer safe print, they’re sure to be a hit at your next party! Read more here.

2017 Professional Culinary Arts graduate Liza Cohen recently launched her company Nature’s Nosh! Read more about how she’s de-stigmatizing the CBD industry in Style Chicago.

Rebekah Peppler, Professional Pastry Arts ’09 and 2019 James Beard Foundation Book Awards finalist for Beverage, wrote an article for The New York Times featuring (what else?!) simple summer cocktails. Get her recipes and read more here.

salt bagels
EATER
NYC’s Newest Salt Bagel Is a Master Class in the Genre

High Street on Hudson in the West Village is selling some of NYC’s best bagels right now under the direction of ICC Professional Pastry Arts grad and master baker, Melissa Weller. Read more about the salt bagels in Eater, then journey to get one ASAP!

wildair chefs
THE WALL STREET JOURNAL
New York’s Wildair Chefs Expand Into Retail

Two of the city’s most beloved restaurateurs and ICC grads, chefs Jeremiah Stone (Professional Culinary Arts 2007) and Fabián von Hauske Valtierra (Professional Culinary Arts and Pastry Arts 2009, 2010), are adding to their empire with a combination wine shop and bar. Read about their newest project in The Wall Street Journal and get a peek into their lives here.

If you’re searching for the perfect foodie break in Tuscany this summer, head to Villa Lena, where ICC Professional Culinary Arts grad Katzie Guy-Hamilton is chef in residency from July to September. She will be taking the lead on sustainable activities throughout her residency, with foraging sessions and baking classes. Read more about it in Country and Townhouse here.

ICC Dean of Classic Studies, André Soltner— who cooked for celebrities and socialites at Manhattan French institution Lutèce — makes an Alsatian pie stuffed with bacon, sliced potatoes, hard boiled eggs, parsley, and crème fraîche in Great Chefs on Amazon Prime. Read about the series in Eater here.

Originating in the Detroit area in 2014, 7greens, a salad, smoothie and breakfast establishment, recently opened their third location in Chicago. Kelly Schaefer is an ICC alumna and uses her education in creating “cheffy” dressings for her restaurants. Read more about her company here in Eater.

In Eau Claire, Wisconsin, Chef Eric Mendoza—Professional Culinary Arts 2006— is taking over at The Lakely as the new Head Chef. Read more in Volume One on how he’s continuing their mission to serve delicious, locally sourced food while blending his Californian style with the Midwest.

marrow
EATER
The 16 Best New Restaurants in America

Congratulations to Sarah Welch, Professional Culinary Arts 2010, Partner and Executive Chef of Marrow. Her restaurant was named one of the 16 Best New Restaurants in America by Eater! Read more about the restaurant here.

philly mag
PHILLY MAG
Home Away From Home: Kalaya Reviewed

Chutatip “Nok” Suntaronon, Professional Culinary Arts 2011, opened a Thai restaurant to rave reviews in Philly Mag. With three out of four stars from the magazine, meaning come from anywhere in the region, you won’t want to miss this one! Read more here.

The ninth edition of the Olive Oil Sommelier Certification Program produced by the Olive Oil Times Education Lab and the International Culinary Center is coming this September to San Francisco. Read more about our program in the Olive Oil Times here.

Our 2004 Professional Culinary Arts grad, David Chang, is getting a new show on Netflix. The show, titled Breakfast, Lunch, and Dinner, will showcase the Momofuku founder as he visits different cities with celebrity guests, eating three meals over the course of one day. Read about it in Grub Street.

Check out this article in Wine Enthusiast featuring our 2014 Intensive Sommelier Training graduate Jhonel Faelnar, Advanced Sommelier and Beverage Director at Atomix. He shared his story on finding who he was in wine and how his mentor, Scott Carney, MS—Dean of Wine Studies at ICC— helped him on his journey. Read more here.

heirloom kitchen
WASHINGTON POST
A new wave of immigrant cookbooks celebrates America’s delicious diversity

ICC Professional Culinary Arts graduate Anna Francese Gass was recently feature in The Washington Post! Her cookbook, Heirloom Kitchen, was featured as one of the newest cookbooks championing the recipes and stories of immigrants in the United States. To learn more about her cookbook, check out the story here.

wines of 2019

Vanessa Da Silva’s Top 10 Wines of 2019 (So Far!)

With 2019 more than half over, we asked Vanessa Da Silva, this year’s Outstanding Alumni Award winner for Outstanding Sommelier, to share her top 10 wines of the year (so far!) As the Sommelier at Ninety Acres Farm in New Jersey, she serves her guests wines that she truly loves from experiences and knowledge gained throughout her career.

After a recent trip to New Zealand as one of only 18 Sommeliers in the world to be invited to the New Zealand Wine Sommit, she was inspired to learn more about the amazing wines produced in the country. Below, you’ll find 4 delicious bottles from the up-and-coming wine country, plus wines like the “not always easy to like” Viognier and the “herbal and complex” Syrah!

Check out what she said were her favorite wines of the year, and be sure to pick up a bottle that’ll easily impress!

wines

2015 Millton Clos Samuel Viognier Gisborne, New Zealand

Viognier isn’t always the easiest variety to like. It’s often overly aromatic and can lack acidity making it feel heavy on the palate. This Viognier blew me away! It is intense and complex with layers of appealing aromatics and flavors, the bright acidity perfectly balances the residual sugar in this late-harvest wine.  Millton Vineyards is a unique & magical place—James Millton is an adamant believer in Biodynamics and the vineyards are as alive with life as the wine is. This wine was an absolute gem and I have no doubt that it will age for decades to come.

wine

2016 Lingua Franca The Plough Pinot Noir Willamette Valley, Oregon

Winemaker Thomas Savre at Lingua Franca makes wine of precision, care, and soul. They are compelling, complex and balanced— delicious now and yet still have so much potential to age. This Cuvee, the Plough, is made in homage to the vineyard workers, to the people who keep this winery moving.  If you haven’t tried these wines yet, you should!

wine

2017 Smockshop Spring Ephemeral Grenache Columbia Gorge, Oregon

Hiyu Wine Farm is an experience which will seep into you and engulf your senses and it is a must-visit for any Biodynamic wine lover. Hiyu goes beyond solely Biodynamics, and also incorporates practices of permaculture and animals living among the vines into their charming farm. This wine smells like where it is from more than any I’ve tasted this year. You can practically smell the spring herbs growing in the vineyard, the just ripe red fruit aromas smell as though growing wild in surrounding forest. The structure on the palate is refreshing and up lifting like the breeze across the vineyard as you look towards Mt. Hood. This is a wine that encompasses your senses and brings you to the farm it came from. I can’t help but smile every time I have the opportunity to serve it.

wine

2013 Quartz Reef Methode Traditionnelle Central Otago, New Zealand

Rudi Bauer, winemaker at Quartz Reef, let this sparkling wine sit on the lees for over 4.5 years! This makes him both a bit of a madman and an absolute genius! Rudi is humble despite being one of the foremost winemakers in Central Otago— he is originally from Austria, having come to New Zealand over 30-years ago for what was supposed to be a 6-month stage. Rudi believes wholeheartedly in Biodynamics and the wines are full of passion, authenticity to where they’re coming from, and vibrantly delicious. This sparkling wine is 91% Chardonnay, 9% Pinot Noir from a vineyard in the Bendigo sub-region of Central Otago. This wine is mouthwatering with layers of citrus fruit, fresh brioche, and poached orchard fruits—not to be missed!

wine

2013 Element Syrah Finger Lakes, New York

Element winery makes a compelling case for cool climate varieties from the Finger Lakes. One of my favorite is this Syrah! It is savory, herbal, complex, and still showing incredible youth despite being nearly 6-years old. Element winery takes great care in making wines that are genuine to the Finger Lakes, take a minimalist (nothing added, nothing taken away) approach to winemaking, and allow their wine the time they need before being released. This 2013 is the current release of Element Syrah, it is stunning and still has a lot of life in it!

wine

2012 Te Mata Elston Chardonnay Hawke's Bay, New Zealand

Te Mata estate was first planted in 1892! They are located at the heart of Hawke’s Bay GI, the Havelock Hills. Te Mata is part of Sustainable Winegrowing New Zealand and looks not only at their environmental impact, but also takes into account social and economic sustainability.  The Elston Chardonnay is all about balance and elegance, spending 10-months on its lees in barrel, Elston shows lovely richness while maintaining a strong backbone of freshness. I had the opportunity to taste several vintages while in New Zealand, and can say with confidence that it is delicious in its youth, and stunning as it ages.

wine

2009 Dry River Craighall Riesling Martinborough, New Zealand

Martinborough GI is a small winegrowing area renowned for its Pinot Noir in the Wairarapa GI on the North Island of New Zealand. Martinborough comes across as an agricultural valley, where there is a wonderful sense of camaraderie among winegrowers. Dry River has deep roots in the area and they farm in a way which is sustainable to their site, and seek to preserve rather than ‘enhance’ wine. This riesling comes from their Craighill vineyard and is layered with citrus blossom tones, citrus zest, juicy pit fruits, and undertones of savory earth tones. The Dry River rieslings are mouthwatering and refreshing in their youth, but really compelling with age.

wine

2015 The Boneline Iridium Canterbury, New Zealand

The Boneline is a small estate in Canterbury, New Zealand. The Boneline takes its name from the nearby K-T Boundary line and each label features a fossil found within the nearby Waipara river. The Boneline is a unique place where the Southern Alps provide a rain shadow and there is bountiful sunshine, warm dry westerly winds and cool southerly winds that provide for long glorious vintages. Biodiversity reigns here and vines grow among pigs and sheep, native scrub provides shelter for geckos and native birds. And the wine is just as stunning! The Boneline has just been made available in the US as of July 2019, and I cannot urge you enough to find & try some. This Iridium is a red blend of primarily Cabernet Franc with Cabernet Sauvignon and Merlot. It is a melody of deep dark fruit, savory spice, and herbal earth tones— it is alluring, delicious, and will linger on your mind!

wine

2015 Marc Delienne Abbaye Road Fleurie, Beaujolais

Marc Delienne works organically, and practices biodynamics on a small 12 acre estate in Fleurie, Beaujolais. He believes in minimal intervention and allows the wine to speak for itself. He uses goblet training, ambient yeast, whole cluster fermentation, no racking, no fining nor filtering, aging in foudre or concrete, and very little sulfur.  His wines are soulful, with deep complex flavors that linger in the palate, and a soft mouth-feel. They are everything that Gamay should be!

wine

2016 Syncline Mourvèdre Horse Heaven Hills, Washington

James and Poppie Mantone run Syncline Winery with their family along the Columbia river within the Columbia Gorge AVA. They believe in biodynamics to help their vineyard thrive and take care to observe the health of their soils, wines, and employees. They have sworn-off the manipulation of wines, a sentiment which I love! They focus on Rhône varietals, and the wine they produce is both soulful and satisfying. This Mourvèdre has high tones of juicy red berries, black pepper, cured meat, and petrichor. You don’t often see varietal Mourvèdre, but Syncline is making a very compelling case for it.

j&e small goods

ICC In The News: Highlights from June 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 June 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

ruby chocolate
PASTRY ARTS MAGAZINE
Summer 2019

In the most current issue of Pastry Arts Magazine, our media partner for the Pastry Plus conference recaps the launch of Ruby RB1 at the Pastryland Bake Sale and what went down at this year’s Pastry Plus Conference! Find the related articles on pages 32 and 120, respectively. Check it out here.

Read this article from the Valley Advocate on Lauren Kendzierski, ICC Pastry Arts ’03 grad and owner of Black Rabbit Farm. She recently debuted Black Rabbit Wild Ales, and people can’t get enough! They’re bottled and sold at her new farm store, Black Rabbit Provisions, which also sells jams, pickles, tomato sauces, hot sauces, pesto, soups, and other seasonal items.

What does Jacques Torres, ICC Dean of Pastry, use when he’s working with chocolate at home or at work, in his chocolate factory? Check out what he shared with The Huffington Post about the baking tools pastry chefs really use!

Congratulations Arden Lewis, ICC Culinary Arts ’05 and Culinary Entrepreneurship ’05, on being named the new Executive Chef of the Comal Heritage Food Incubator. Lewis worked in information technology at Goldman & Sachs for eight years before changing careers and pursuing his culinary education at ICC. Read more about him in Eater.

Stephen El-Hassan, a co-owner of O’Bagel and Culinary Arts ’16 grad, just launched Loquito. Read more about his taco árabes, a Lebanese-influenced twist on tacos, in Jersey Digs coming to Hoboken soon!

j&e small goods
GRUB STREET
This ‘Mom & Mom Shop’ Wants to Make Meat Fun Again

Erika Nakamura, ICC Culinary Arts ’09, along with wife Jocelyn Guest, recently opened J&E SmallGoods, a small-batch line of sausages. They’re focusing on finding sustainability and longevity in an industry that’s not known for either of those things. Check out their feature in Grub Street, then check out their products here.

plant city
BOSTON GLOBE
Plant City, a vegan food hall, is opening in Providence this week

Matthew Kenney, ICC Culinary Arts ’90, moved to Venice, California seven years ago. But back on the East Coast, he’s opening Plant City, an all vegan food hall. Check it out in the Boston Globe here.

Katzie Guy-Hamilton, 2007 graduate of our Professional Pastry Arts program, recently published her debut book Clean Enough, and was listed as one of Oprah’s “20 Celeb Cookbooks That Will Get You in the Kitchen”. Read more about her in Telegram!

Debbie Solomon, Culinary Arts ’07, was born and raised in Jamaica, before moving to New York where she helped her mother in the kitchen of her catering business. Because of that experience, she attended culinary school at ICC to launch her career in the kitchen. Today, she’s the private chef of one of the highest grossing female music artists, Rihanna. Read about what it’s like to be a private chef of a celebrity superstar inYahoo!

For Pride Month, Buzzfeed shared their favorite LGBTQ-penned cookbooks to cook from and our own grads, Ben Mims and Rebekah Peppler were featured for their cookbooks Air Fry Every Day and Apéritif. Check out their cookbooks here.

Marc Marrone, Culinary Arts ’08, has announced two new eateries to open by mid-summer 2019. Graffiti Bao, which launched as a counter concept in the T-Mobile Arena in Las Vegas, will expand to an independent storefront concept. Then, he’ll open Piña by Graffiti Bao, a Modern Mexican concept. Read more about his restaurants here.

pot pie
EATER
You Should Flip Your Next Pot Pie Upside-Down

Eater’s editors reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move! James Park, ICC Culinary Arts ’17, shares his top tip for making pot pie more amazing. Read his article here.

egg
HEATED
These Cooking Boxes Teach Kids How to Cook

Rowena Scherer, ICC Culinary Techniques grad, is the founder of eat2explore, a cooking box company aimed to get kids into the kitchen. She started her company in 2017 and now offers over a dozen different “explorer boxes,” from Singapore, Lebanon, India, and a range of other countries — as well as cities in the Northern and Southern U.S. Read more about it in Heated here.

Check out this article from the The New York Times that features Culinary Entrepreneurship instructor Liz Alpern of The Gefilteria. She is one of the chefs cooking for PrideTable, a two-week event that began in June, hosted by the organization StoryCourse. Read the article in The New York Times here.

Ordering wine at a restaurant doesn’t have to be so daunting. Ray Isle of Food & Wine visited restaurants and gathered seven tips for a better wine experience from Sommeliers. Check out what our Wine Coordinator for our Intensive Sommelier Training program, Nikki Palladino, recommended to Food & Wine while she was still a sommelier at Oceana.

In this podcast episode from Pastry Arts Magazine, Miro Uskokovic—the Executive Pastry Chef of Gramercy Tavern—discussed all things pastry, including our  Pastry Plus Conference! Listen to the podcast now and why he thinks networking opportunities like Pastry Plus are important to the future of the industry.

Peter Prime, Culinary Arts ’05, demonstrates his plating finesse at his restaurant Cane. Check out his feature in the Washington Post and visit his restaurant to get a taste of this delicious Caribbean cuisine.

peder
PUNCH DRINK
Peder Schweigert | General Manager and Spirits Director, Marvel Bar

Peder Schweigert, Culinary Arts ’08, is the General Manager and Spirits Director at Marvel Bar, a Minneapolis speakeasy. Now that the bar is in its 8th year, he’s working with his team to develop recipes and new ideas—collaborating with an in-house forager to explore ingredients like the underutilized Angelica leaf. Read more about what he’s up to in Punch Drink here.

other half brewing

ICC In The News: Highlights from May 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 May 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

greg doody
FORBES
From Boardroom To Vineyard: Greg Doody On Leaving Corporate Law For Wine

If you’re looking for a little inspiration to pursue a change of careers, check out this feature on Professional Culinary Arts and Intensive Sommelier Training graduate Greg Doody in Forbes. He went from corporate law to wine professional as the President & CEO of Vineyard Brands, making his passion for wine his profession!

Check out this article on Ivy Ronquillo in Lohud, featuring her business Second Mouse Cheese Shop. After graduating from ICC’s Professional Pastry Arts program, she went on to work at Jean-Georges Vongerichten’s restaurant group and Danny Meyer’s Union Square Hospitality Group before eventually transitioning into the cheese business!

Congratulations to Professional Culinary Arts grad and executive chef of Bethesda’s Duck Duck Goose, Ashish Alfred, for being named the 2019 Maryland Chef of the Year! Read more about his latest accomplishment in Bethesda Mag.

Chef Adam Lathan—ICC Culinary Entrepreneurship alumnus and owner of The Gumbo Bros—sat down with Broadway World to discuss how a New Orleans native came to open a restaurant in Brooklyn. Check out how ICC instructor Chef Bradford Thompson has mentored him through his career here.

other half
GRUB STREET
Totally Dank and Impossibly Juicy Five years in, Other Half is still the city’s hottest brewery — and it shows no signs of slowing down

How did Other Half Brewing become the hottest brewery in the city? How did they come to have customers waiting in line for their beer for 11 hours? In this story from Grub Street, read about alumnus Matt Monahan, and how he co-founded one of the most popular beverage companies in NYC!

jason licker
PASTRY ARTS MAG
Jason Licker: Career Highlights, Lessons Learned & His Book “Lickerland”

Jason Licker, Professional Pastry Arts graduate, sat down with Pastry Arts Mag to discuss his global career and James Beard nominated, self-published cookbook. Listen to how he published his own award-nominated cookbook & more here.

Restaurateur and ICC alumna Camilla Marcus’ west~bourne café in SoHo was created to demonstrate that mission-driven, sustainable capitalism and enlightened employment practices can both survive and thrive in the often cutthroat hospitality world. Read more about this entrepreneur in her Barron’s feature!

Brooke Shields doesn’t think she can cook, but our alumnus Scott Tacinelli sure can! In this recipe feature with Chef Scott and his wife & business partner Angie Rito, they share some of their popular dishes from Don Angie with In Style. Get the recipe here.

Since 2011, ICC has partnered with the MiNo Foundation to provide scholarships for young talented Louisianians to pursue their culinary or pastry education. Read more in Bloomberg about the work that they’re doing to inspire the next generation of culinary professionals!

milk bar
BAKE MAG
The Magic of Milk Bar

It’s no secret that there’s a certain je ne sais quoi to Milk Bar, and much of it stems from founder & ICC alumna Christina Tosi’s commitment to the core of her brand. Read about how she does it all in Bake Mag.

steven cook
BARRON’S
Philadelphia’s Zahav Wins James Beard Award for Outstanding Restaurant

Congratulations to Steven Cook, ICC grad, and Michael Solomonov on taking home arguably one of the biggest awards of the evening at this year’s James Beard Awards—Outstanding Restaurant! Check out their restaurant Zahav in Barron’s.

7 Greens, a mini-chain of salad restaurants founded by ICC alumna Kelly Schaefer, debuted in 2014 in Detroit. She opened a second location in 2016 in Birmingham, Michigan. Now, she has major plans for expansion. Read more about her company in Eater!

Love avocados, but hate how fast they brown? Keep your guacamole green by changing the type of knife you use. Find out what kind of knife our Director of Culinary Arts & Technology Hervé Malivert recommends in this article from the Today Show to slice your way to success!

It might be a French classic, but the baba au rhum (or rum baba) breaks traditional pastry rules. Nowadays, the dish is most famously endorsed by Alain Ducasse, the French chef who holds 21 Michelin stars worldwide. ICC Director of Pastry, Chef Jansen Chan, worked with Ducasse for 3 years creating his baba au rhum recipe. Chef Jansen shared the secrets to creating the perfect one with Vine Pair !

chefs
FORBES
The Chef Collaborator: Lessons From Cooking School On The Power Of Teamwork

Dawn Perry is Senior Vice President, Brand Marketing for ERA Real Estate, a global franchising leader in residential real estate. But, she didn’t start out in real estate. Read about what she learned in culinary school at ICC that has continued to help her today in this Forbes feature!

bugible

Bugible: How & Why We Eat Bugs

Explore the flavor profiles of the food of the future—bugs! With the world’s population expected to reach 9 billion by 2050, we’ll need to find sustainable ways to deliver nutritious food to our growing population. Bugs are not only a solution to this problem, but are also one of the more provocative food sources in discussion.

There’s a reason why 80% of the world’s countries have been eating bugs for thousands of years. Bugs come out ahead of traditional live stock, like beef, in any food enviro-metric—gallons of water, Co2 equivalents of greenhouse gases, acres of land, feed-conversion-ration comparisons and more.

ICC is excited to be hosting Aly Moore founder of Bugible—a blog about the world of edible insects—and EatBugsEvents.com for an insightful presentation and tasting about how and why we eat bugs. Opening a dialogue about how what we eat impacts our bodies and our environment, we’ll examine the challenges faced by entrepreneurs, discuss how to overcome the stigma surrounding edible bugs and encourage chefs of the next generation to have an open mind to the opportunities that tasty critters offer. Join us for a guided tasting on Wednesday, June 5th from 3:30-5pm to explore the delicate flavor profiles of critters like grasshoppers and bamboo worms.

JOURNEY THROUGH THE WORLD OF ENTOMOPHAGY

Wednesday, June 5th | 3:30-5:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

About Aly Moore

aly mooreAfter studying public health at Yale University, Aly Moore searched for a way to address the challenges to feed our growing sustainably and nutritiously feed our growing population. She started Bugible.com (blog) to support the growing insect agriculture industry and slowly grew a cult following on Instagram. To reach broader audiences, Eat Bugs Events was formed as an Aladdin’s den of unique educational events like Bug & Wine Pairings, Bug Dinners & Bug Cooking Classes. Since, Bugible has become the leading media & PR brand for the insect agriculture industry, appearing on Netflix’s Bill Nye, Food & Wine, Forbes, & others. Today, Bugible focuses on continuing to spread awareness about other sustainable and nutritious potential of bugs through collaborations with institutions of all kinds from the International Culinary Center, Yale University, Parks & Recreation Districts, or even the Girl Scouts of America.

She is heavily involved in growing the industry’s trade organization – The North American Coalition for Insect Agriculture (NACIA). Learn more here. 

Who Will Tread the ‘Bread Carpet’ This Fall? The Bread Oscars are Back in NYC & You Can Enter!

After a stunning debut in the fall, the Tiptree World Bread Awards return to New York City for 2019, to celebrate the very best American bread bakers and the International Culinary Center is proud to return as the Educational Partner for the Awards. For only the second time in the United States, bread bakers in America will have the opportunity to enter their breads to compete and stake their claim alongside some of the best breads in the world.

David ShalamIn 2018, the Awards’ very first year, two ICC alumni received awards for their excellent submissions in the categories of baguettes and bagels. Clémence Danko, Founder of Choc O Pain French Bakery in Jersey City, and a 2010 graduate of the Art of International Bread Baking Program, brought home the American Bakers Association Baguette Award for her Baguette Traditionelle. David Shalam, 2011 graduate of the Professional Pastry Arts program and Founder/Head Baker of Heritage Bakers in Glen Cove, New York, took home the Bagel Award for his signature Heritage Bagel.

Inspired by the UK Awards, the top annual competition for professional bakers in the United Kingdom, the USA Awards took off like a rocket – loaves were received from all round the country on the Judging Day in Dumbo, Brooklyn last October.

This year, ICC’s very own Chef Jansen Chan, Director of Pastry Operations, will again bring his expertise and knowledge to the judging panel which features a line-up of New York’s food aristocracy, including legendary Brooklyn baker and James Beard Foundation Award nominee Zachary Golper of Bien Cuit, Dana Cowin, renowned food editor, New York’s top foodie instagrammer Alexa Matthews, of EatingNYC, Claudia Sanchez, Editor, Edible Queens, Scott Goodfellow, Joint Managing Director, Tiptree and David and Tracey Zabar of Zabars.

breadChef Jansen, who worked in restaurants for nearly 15 years, knows the importance of integrating a dedicated bread program into your restaurant. As one of the first bites a diner will experience, he worked for years to cultivate the bread programs in restaurants, and eventually carried this experience to overseeing the Art of International Bread Baking program at ICC which trains the next generation of bread bakers.

When asked about his top tips for award winning hopefuls, Chef Jansen remarked that, “presentation [is key]! There are lots of great tasting products out there, but many bakers forget the first impact of the visual. It’s how we first consume. Make sure to consider the final look of the product by making it look attractive and distinct – it’s a competition and every bit counts.”  Read more of Chef Jansen’s top judging tips on the World Bread Awards blog here!

Celemence DankoFor the second year in a row, ICC is calling all bread bakers in our community—especially ICC alumni—to enter their exciting, and delicious, work for the 2019 Awards which includes 14 categories, from sourdough to baguettes, gluten-free, whole wheat and more. Judging Day will take place on Tuesday October 29, 2019 where a top panel of 40 judges will taste their way through all the entries. This year, the entry fee also includes a ticket to the fabulous Awards evening at Landmark on the Park on Wednesday October 30, 2019 to mingle with VIPs of the press, baking and foodie world.

Why enter? In addition to the $1000 cash prize for the Overall Winner of the awards, it’s important to raise awareness of the craft. Chef Jansen shared, “most people enjoy bread without considering the dedication and commitment to the art of bread making. Championing your great work by entering helps build a better build bread community and understanding of your talent.”

Submit your entry for the Tiptree World Bread Awards, supported by American Bakers Association, before Monday, September 30th, 2019! Click here for more information on the entry rules.

About the Event Partners:

Tiptree is headline sponsor of the World Bread Awards USA. The first Tiptree preserves were made in 1885 and Tiptree jams and preserves are now sold across the world, many of them made with fruit still grown on their farms in Essex www.tiptree.com

Tiptree has always had strong links with the USA. Scott Goodfellow, Wilkin & Sons Joint Managing Director commented, “C. J. Wilkin, the son of our founder, toured several states back in the 1890s, to learn about fruit growing and jam making. New York City has a global reputation for excellent food, so it makes the perfect spot for the overseas Tiptree World Bread Awards. We are very much looking forward to discovering the world of artisan bread that is available across the USA.”

ICC In The News: Highlights from April 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 April 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

jacques pepin
WASHINGTON POST
Jacques Pépin: Eggs are on the outs again. To me, they’ll always be perfect.

Dean Jacques Pépin grew up in a time where resources were scarce—because of this, and throughout his 70 year career, he’s always appreciated and loved eggs. Read his beautiful tribute to the simple, yet elegant, ingredient in the Washington Post here.

Over the last few decades, our Dean of Pastry Arts, Chef Emily Luchetti helped to define what great pastry in America means. In this episode of the new Pastry Arts Magazine podcast, hear from the expert on the process of writing multiple books, where she draws inspiration for new dishes & more!

At the end of March, 20 high school students cooked their hearts out in our kitchens for the CCAP Competition for Scholarships. CCAP is an organization that has helped impact 15,000+ students annually since 1990 through their culinary programs. Learn more about them and watch a recap of the competition on NY1 here.

Nowadays, almost everyone knows what Buzzfeed’s Tasty is, but do you really know who’s behind the camera? Two of the shows stars, Alexis deBoschnek and Rie McClenny, were trained at ICC and now use their culinary talents daily in the Buzzfeed test kitchens. Read about their stories in LA Weekly’s article.

The popular NYC gastro-bar Existing Conditions didn’t just open out of thin air–ICC Dean and owner of the bar Dave Arnold put in years of hard work to perfect his talents. Read more about his unusual techniques in Wine Enthusiast here.

Nicole Centeno
FORBES
One Mom’s Rollercoaster Startup Journey Through Life’s Struggles To Success

The idea for Splendid Spoon was born when Nicole Centeno, ICC alumna and founder of Splendid Spoon, came up with the idea for her company on the quest to know what she was eating. It wasn’t an easy road, but now Centeno and her team bring in over $1 million a month in revenue. Read about how she did it in Forbes here.

The judging for the world’s most important olive oil competition is set to begin May 5 at the International Culinary Center in New York. Interested in attending or learning more? Check out The Olive Oil Time’s article on the 7th Annual NYIOOC World Olive Oil Competition here.

Fabian Von Hauske
VILCEK
Vilcek Prize for Creative Promise in Culinary Arts

Congratulations to Professional Culinary and Pastry Arts graduate Fabián von Hauske Valtierra of Contra, Wildair NYC & Una Pizza Napoletana! He was awarded the The Vilcek Foundation award for Creative Promise in Culinary Arts. Read about his inspiring story here or watch his video here.

Jacques Torres—ICC Dean of Pastry Arts and judge on Netflix’s Nailed It!—sat down with Inc. to share his story as one of the world’s foremost chocolatiers. Learn how he turned an abandoned factory in Brooklyn into his chocolate empire!

Daniel Gritzer learned the secrets to Soufflé from our Dean, Jacques Pépin. Read what he learned from the master in Serious Eats here.

Congrats to ’04 Professional Pastry Arts grad Melissa Weller! She’s joining the team at High St NYC as the newest partner. Check out her creations like a buttermilk-iced cinnamon-cardamom roll and a black-sesame kouign-amann. Read more in her Grub Street feature.

Ben Mims, Professional Culinary Arts ’08, is one of The LA Times brand new, in house chefs and cooking columnists. Check out the brand new food section of The LA Times for recipes, dining coverage & more!

Looking for sweet some career advice from a pro? Look no further than ICC Guest Master Pastry Chef, Ron Ben-Israel! Listen to him on Pastry Arts Magazine’s podcast and get inspired for your future career here.

zoe kanan
EATER
The Eater Young Guns Class of ’19

Congratulations to 2010 Professional Pastry Arts graduate Zoë Kanan for being awarded one of Eater’s Young Guns of 2019! She is the Head Baker AND Pastry Chef of Freehand New York’s restaurant Simon & The Whale, and was chosen for this award out of 500+ nominees for shaping the future of dining in America. Read more about her and the award in Eater here.

Brett Suzuki, ICC grad, grew up in Chicago before moving to Tokyo and NYC. All of these experiences helped to influence his tacos at the newly opened Arigato Market in Chicago. Check it out here in the Chicago Tribune.

Culinary graduate & Thai-born former restaurateur Chutatip Suntaranon has been cooking for her Queen Village neighbors for years. My-Le Vuong, a Vietnamese-born veteran restaurant manager moved in across the street from Suntaranon years ago. After years of friendship, they decided to open Kalaya, a homey, 30-seat BYOB. Check it out in Philly online here.

ICC Alumna Stephanie “Chefanie” Nass, partnered with Tod’s! Read about the exciting partnership and collection in Coveteur here.

stone barns
WASHINGTON POST
This New York restaurant sets the standard for American fine dining

ICC Alumnus & famed chef Dan Barber is no stranger to anyone in the culinary industry. Read this article in the Washington Post about how his restaurant, Blue Hill at Stone Barns, sets the standard for fine-dining in America.

How do you save family recipes when your grandmother never writes them down? Anna Francese Gass, ICC Professional Culinary Arts alumna, tackles this culinary conundrum in her new cookbook, Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Listen to her on Cherry Bombe’s podcast, and come meet her on May 30th at ICC.

Ed McFarland, Professional Culinary Arts grad, opened Ed’s Lobster Bar in 2007. The most popular items from his SoHo menu will find their way to his brand new Sag Harbor location. In addition to fish plates and raw bar bites, diners can expect classic lobster rolls in two sizes, as well as Mr. McFarland’s famous lobster meatballs and New England clam chowder. Check out his new location profiled in 27 East here.

Genevieve Yam Kopman

My Favorite Books: An Interview with Alumna Genevieve Yam Kopman

“If I can’t read it or eat it, I’m not interested”

Meet Genevieve Yam Kopman. Culinary Arts ‘17 Graduate. Pastry Chef de Partie at Per Se.

Yam and Pepin

A culinary book helped to change Genevieve Yam Kopman’s life—so it’s not surprising that she logged some significant time in the library while she was studying at ICC. “I love books, especially culinary ones,” she says now. ”If I wasn’t here, I was at [the bookstore] Kitchen Arts and Letters.”

Before culinary school, she was working as a data associate in Toronto, at a startup called Zomato. But she found working with Excel all day “soul-sucking.” That’s when the former restaurant stagiaire started reading Dan Barber’s The Third Plate—and figured out what she really wanted to do with her life. “Someone referred to food as my ‘side hustle’” she says now. “I didn’t want it to be a side hustle, I wanted it to be my career.” In November 2016, Yam enrolled in ICC’s Professional Culinary Arts program + Farm-to-Table extension, hoping that her newest life dream—working at Blue Hill at Stone Barns with Chef Dan Barber—would work out.

And it did: after her externship at Blue Hill at Stone Barns was complete, she was hired at the restaurant full time! Though her training at ICC was in culinary, she ended up transitioning to pastry, both because of her interest in it and because the pastry department was short-staffed. She learned a lot of pastry techniques during the whirlwind two years she spent at Blue Hill at Stone Barns, and “loved every minute of it.” In February, she moved on to become a pastry chef de partie at Per Se.

Unsurprisingly, she admits that her style of cooking and the way she uses ingredients has a strong farm-to-table slant, influenced by the time she spent working for Chef Dan Barber. “It’s definitely seasonal and very much plant and ingredient driven. I like to keep things simple. As for desserts, I really enjoy desserts with fruit. I love sweets but don’t like desserts that are too sweet. Desserts and baked goods should never just taste like sugar—they should always have a flavor of their own.”

This spring, we challenged Genevieve to come up with the five books that influenced her most during culinary school—and which she felt would be most useful to ICC students pursuing their passion in the kitchen. Here are her top choices:

1. The Third Plate by Dan Barber

the third plateThis book really changed the way I thought about food, cooking, and agriculture. It’s insightful and makes you think critically about the way food is grown/raised, prepared, and served. It made me feel hopeful about the future of food. I can’t even begin to sum it up in a few sentences! After I read it, I wanted to share it with everyone I knew. 

2. On Food and Cooking by Harold McGee

on food and cookingThis book continues to answer so many of my questions. How can we make something delicious if we don’t know anything about our ingredients? It looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking. Along the same vein, I highly recommend Kitchen Mysteries by Hervé This…

3. The Art of Fermentation by Sandor Elix Katz

the art of fermentationI am endlessly fascinated by fermentation and preservation. Some people find fermentation very intimidating but Katz breaks it down really well and you will want to ferment everything when you’re through with it.

4. Vegetable Literacy by Deborah Madison

vegetable literacyKnow your vegetables! Vegetable Literacy is so helpful for identifying different plant species and families. 

5. The Art of French Pastry by Jacquy Pfeiffer

the art of french pastryI didn’t go to school for pastry, so this book was very helpful and instructive for traditional French pastry techniques. A lot of what I know was learned on the job, but most of it also came from taking the time to learn when I wasn’t at work. It’s very straightforward and the recipes are great— I think it’s one of the best pastry books out there.

There are so many other books I’d like to include (including The Last Course [by Claudia Fleming]) but I think these are… very essential, the ones that have really influenced the way I think about food.
baklava

Cookbook Conversation With Alumna Anna Gass & HarperCollins

On May 30th, join us for a discussion with Cristina Garces, Editor at HarperCollins Publishers, in conversation with ICC Alumna Anna Francese Gass, author of newly released cookbook Heirloom Kitchen. Gain insight into what it takes to write a cookbook, as well as what publishers are looking for and the working dynamics between an author and publisher. Learn about food styling, writing and editing recipes, and even tasting (and testing) the recipes. Plus, taste one of the final recipes in her book, “Church Festival” Spanakopita, and ask the questions you need to get your cookbook published!

Copies of Anna’s new book, Heirloom Kitchen, will be available for purchase. Anna will also be signing books after the event.

HOW DO I WRITE A COOKBOOK? GET YOUR QUESTIONS ANSWERED.

Thursday, May 30th | 3:30-5:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater
MEET THE AUTHOR: ANNA GASS

Anna Francese Gass grew up in a small town on the Rhode Island shore before moving to New York City for university and an exciting new life. After a stint in the corporate world, she decided—in order to be truly happy—she needed to spend her time in the kitchen, instead of an office cubicle.

She quit her fast-paced sales job and, in 2011, enrolled in the Professional Culinary Arts program at the French Culinary Institute, now The International Culinary Center, in Lower Manhattan to follow her dream of cooking. Soon thereafter, she found her niche in test kitchens, and has worked for Whole Foods, Mad Hungry, Martha Stewart Living Omnimedia and Food52.

After assisting on numerous successful cookbooks, she decided to write her own, Heirloom Kitchen. For this cookbook, she traveled around the country cooking with Mothers and Grandmothers, and her hope is that by transcribing these cherished recipes, they will continue to be shared and loved for generations to come.