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.

haenyo
THE NEW YORK TIMES
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
SEATTLE BUSINESS
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.

NEW YORK TIMES
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!

PUNCH DRINK
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

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 events@culinarycenter.com 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 events@culinarycenter.com 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
EATER
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
BON APPÉTIT
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.

wine
FORBES
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
MUNCHIES
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.

CulinaryCorps

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 culinarycorps@gmail.com.

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 Ancestry.com, 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

world bread awards

Two ICC Alumni Win at the 2019 World Bread Awards!

The Tiptree World Bread Awards came to New York for the second time to celebrate the very best in American bread bakers. Now in their seventh year since their founding in England, the Awards are the top annual competition for professional bakers in the United Kingdom.

The Awards include 13 categories, from sourdough to baguettes and bagels. The bakers in this year’s competition were judged by 36 industry professionals from around the country, including ICC’s very own Director of Pastry, Chef Jansen Chan and ICC alumni Melissa Weller (Highstreet on Hudson) and Rhonda Crosson (Meyers USA).

ICC graduate David Shalam, center, receiving his award
ICC graduate David Shalam, center, receiving his award

ICC is proud to recognize two alumni who took home awards this year in the categories of bagels, focaccia and the TipTree Showstopper. Clémence Danko’s bakery, Choc O Pain French Bakery in Jersey City, brought home the focaccia award for their focaccia baguette. Clémence is a 2010 graduate of ICC’s Art of International Bread Baking program and hires many ICC graduates to work at her bakery. David Shalam, 2011 graduate of ICC’s Professional Pastry Arts program and Founder/Head Baker of Heritage Bakers in Glen Cove, NY, took home the Bagel Award for his everything bagel, as well as the award for the TipTree Showstopper! For this award, he submitted his signature popovers and incorporated TipTree’s Little Scarlet strawberry jam into the recipe.

Congratulations to all of the evenings winners! Check out the full list of awards here.

About The Art of International Bread Baking Program:

Our Art of International Bread Baking program was created 20+ years ago to create the future bakers of tomorrow. In this program, students learn 85+ breads and learn the art of bread baking. In eight weeks, you’ll travel the world through bread baking in our pristine New York City kitchens. Develop a fundamental understanding of the science, ingredients and techniques you need to master artisanal hand-crafted breads. Learn more here.

About the Event Partners:

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 inaugural overseas Tiptree World Bread Awards. We are very much looking forward to discovering the world of artisan bread that is available across the USA.”

The Food is GREAT campaign is a government initiative to support UK food and drink exports and to increase positive public perception and demand of UK food and drink around the world. www.great.gov.uk

The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 1,000 baking facilities and baking company suppliers. ABA members produce bread, rolls, cookies, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. ABA works to grow and enhance the industry through public policy advocacy, education and networking. ABA brings together industry leaders to share ideas, develop industry solutions and network with industry colleagues.  Follow ABA with #AmericanBakers www.americanbakers.org

Photographs by Henry Kenyon

camilla marcus

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

jean georges
THE NEW YORK TIMES
The Jean-Georges Recipe for Restaurants

Lois Freedman graduated from our Professional Culinary Arts program in 1987, and has been Jean-Georges Vongerichten’s right hand ever since. For over 30 years, she has worked within the Jean-Georges restaurant world and is now the president of the company. Read more about her and Jean-Georges Vongerichten in The New York Times.

In this article with Fatherly, check out what ICC grad and executive chef at New York’s L’Artusi Joe Vigorito’s top picks are for dads who love to cook.

Chef Danny Mena is an ICC grad and restaurateur, but did you also know that he’s a cookbook author? In this podcast with Splendid Table, Chef Mena talks all things Mexico City, like his favorite places to grab a bite, the inspiration behind his new book & more. Listen here.

In search of authentic Thai food in Philadelphia? Look no further than ICC alumnus Chutatip “Nok” Suntaranon’s new restaurant Kalaya, housed inside of one of the oldest Italian markets in the country. The recipes are straight from her childhood like the khao yum, a version of the rainbow rice salad the chef’s mom sold at her food stall, which includes toasted coconut, dry shrimp, makrut lime leaf, ginger, and bean sprouts. Read more in this Food and Wine feature.

noodles
GRUB STREET
Meet the Illustrator Who Turns Noodle Soup Into Art

Michele Humes is a writer, an artist and an ICC Professional Culinary Arts graduate. Throughout her career, she’s worked as a cook, food stylist, culinary illustrator and journalist. Now, she’s published her first book, The Noodle Soup Oracle, a mix and match guide that helps you create the noodle dish of your dreams. Read more about it in Grub Street.

camilla marcus
VOGUE
Meet the Restaurateur Championing Accessible Childcare for New York City’s Hospitality Workers

ICC grad Camilla Marcus is changing the restaurant industry—at her restaurant, west~bourne, she’s offering free childcare to her employees. Read more about how she’s doing it in and why it’s so important in Vogue.

The pop-up Seaport Food Lab, a rotating residency of big-name chefs and bartenders, is back with two New York City pros at the helm: Du’s Donuts owner Wylie Dufresne and former Del Posto chef Mark Ladner. To check out ICC grad Wylie Dufresne in action, read more about it in Eater here.

Pure Wow recently named our Cooking and Baking Camps for Teens some of the best kids’ cooking classes in NYC! Read all about why you should sign your teen up for the ultimate foodie summer camp here.

Bao Ong, ICC Professional Culinary Arts graduate and the New York food and drink editor for Time Out NY, recently published a list of the 100 Best Restaurants in New York. With ICC graduate restaurants on the list like Don Angie, Sofreh and LaLou, you won’t want to miss these NYC hot spots. Check out the list and grab your reservation here.

judy joo
Eater London
With Korean Fried Chicken, Westfield Doubles Down on Bid to Be Taken Seriously

Heading to the other side of the pond sometime soon? ICC alumna Chef Judy Joo is opening a new restaurant in London called Seoul Bird. This restaurant will focus on everything from crunchy fried chicken to warming, spicy gochujang sauces. Read more about it in London Eater here.

david chang
WASHINGTON POST
Ramen, Noise and Rebellion

It’s hard to dismiss what ICC alumnus David Chang’s impact has been on the food world, but in a recent interview with The Washington Post, he shares that he hopes his name is forgotten one day. Read more about how the culinary giant helped to create a new generation of chefs.

Brandy Kirchner is a 2017 Intensive Sommelier Training alumna, and after graduating from our program, moved to Indiana to pursue her wine passions. Currently, she’s a Certified Sommelier and just opened her business White Oak Wine Cafe. Read more about the opening in KPC News.

ICC Chef Instructors Chef Hervé Malivert and Chef Jeff Butler cooked alongside 15 other world-renowned chefs for The Center For Discovery’s 2019 Michael Ritchie Big Barn Event for a Sustainable Future. Learn more in Yahoo! about how our chef instructors helped to raise money for the scientific research and innovation for cutting-edge care and education for 1,200 children and adults.

Nicki Sizemore is a Professional Culinary Arts graduate and recently released her second cookbook, Fresh Flavors for the Slow Cooker. It’s a recipe book aimed to simplify weeknight meals, all while giving you confidence in the kitchen. Check it out here in Candid Cover.

The viral Twitter war about cooking pasta in cold vs. boiling water continues! Huffington Post asked our culinary team to weigh in on the debate. Check out what they recommended here.

angie mar
WWD
Beatrice Inn Chef Angie Mar Lays It All Out in Her First Cookbook, ‘Butcher + Beast’

ICC grad Angie Mar of The Beatrice Inn is releasing her debut cookbook this month. More than just recipes, it’s really an autobiography through food. Check out her interview in WWD to get an inside look at how fashion, personal experiences and her creative process influence her cooking.

Who’s excited for David Chang’s new Netflix show streaming now? You won’t want to miss this ICC grad traveling the world with celebrities like Chrissy Teigen, Seth Rogan & more to eat ‘Breakfast, Lunch and Dinner’ as alluded to in the show name! Watch the trailer on New York Eater and get ready to binge watch ASAP.

chef oscar barrera

From Doctor to Chef—How ICC Grad Oscar Barrera Followed His Passion

Oscar Barrera wasn’t always a chef—before he followed his passion for the kitchen, he was a medical resident studying to become a doctor in Chile. After realizing that food was his true calling, he competed on MasterChef Chile and worked with The World’s 50 Best Restaurants organization. It was through these experiences that Oscar desired to develop his skills in the kitchen—leading him to enroll in the International Culinary Center’s Professional Culinary Arts program in 2017!

Chef Oscar Barrera with a student and fellow ICC graduate from Chile

Chef Barrera recently returned to his alma mater to showcase the flavors of Chile and the diversity of his home country. In the demonstration, we tasted three different dishes including Rica-Rica Meringues with lime curd and desert rose petals; Charquicán, Sopaipillas and Pebre—or potato, pumpkin and meat stew with fried pumpkin bread and pico de gallo; and finally Paila Marina—or fish and shellfish soup. But before we tasted the vast cuisines of Chile, we sat down with Chef Barrera to talk life after ICC, what it’s like to open your own restaurant and more. Check out our interview with him below!

oscar barreraWhat made you decide to attend culinary school and pursue a new career as a Chef after your profession as a Doctor?

I decided to follow the culinary path because it’s my passion—basically, that’s the main reason. I discovered throughout the years that I wanted to cook, so I finished medical school and came to New York, my favorite city, to study at the best school possible.

Why did you choose to travel internationally and enroll at ICC in NYC to receive your culinary education?

When I was very little, I used to stay up late watching re-runs of TV shows with New York in it. I came to New York for the first time when I was 14 and fell in love with the city. Because of a friend, I knew about ICC, so I came to visit and knew that it was the place for me.

How did you get your start in the Culinary Industry?

Around the time that I realized I wanted to be a chef, I was still studying in medical school. Every day, I would go to school, then the gym, and I would run on the treadmill and study medicine so that I could go home after and focus on cooking. My goal was to cook a new dish each day and post it on Instagram, and this caught the attention of The World’s 50 Best organization. They had a food competition where amateurs could submit pictures, recipes and videos of dishes that they were cooking, and I won the competition! The prize was going to one of the awards ceremonies of The World’s 50 Best, and I kept in contact with them afterwards. I ended up working for the organization and created content for them and took over their social media, so that was really my first taste into the culinary world.

What was your experience like competing on MasterChef Chile?

It was very fun to compete, but after all, it’s a reality show with cooking. So, you learn some things and it’s fun, but I did it because I was an amateur cook at the time and wanted to take every opportunity that I could. I don’t regret it at all—I had the desire to be a chef before I was on the show, and I had already decided to pursue a culinary career, so the show was really a turning point for me.

meringueWhere did you find your passion for educating people about Chilean flavors and ingredients?

Chilean food and ingredients were not really known until recently—we had this big breakout where it got popular about 10 years ago. We have great chefs [from Chile] working around the world, like Victoria Blamey who is the Executive Chef of Gotham Bar and Grill in NYC, but still, the world wasn’t really seeing Chilean cuisine. Since I had gotten visibility from The World’s 50 Best and MasterChef, and after becoming a professional chef, I realized there was a possibility for me to showcase the flavors of my country.

 

 

What advice would you give to aspiring chefs who are hoping to change careers?

If you’re thinking about changing careers and getting into the culinary world, the most important thing is that it must be your passion. It’s hard work and you work long hours, so you really have to make sure that it’s what you want to do. Follow your dreams—it sounds cheesy, but it’s true. Don’t just be a cook—give your career a twist and use your previous career as an advantage.

What are some of the  projects you are working on right now?

I’m very excited to launch my own brand RAM. It’s a restaurant, but not just in one place. It’s inspired by NYC’s culture, as well as global issues like eating healthy. So I’m excited to combine my past career as a doctor into my new career. I’m also a teacher in Chile, and I teach different things like nutrition and fermentation, and I do a lot of research on dairy and food philosophy. Finally, next year, I’m taking part in the biggest food festival in South America, The Ñam Food Festival. Different chefs and people in related professions gather from around the world to do talks and find solutions for food issues in Chile!

oscar barrera with studentCould you have imagined you would be sharing your expertise and knowledge back at your alma mater only 3 years after graduating? What is it like to come full circle?

After I graduated, I went back to Chile and decided to follow my dreams. It’s amazing to think about all that has happened in 3 years. It’s not really about being in the right place at the right moment—it’s much more about taking every opportunity. I’m no longer working in a restaurant, so working independently has made me more aware of the business aspect of things and taking chances. You fail thousands of times, but there’s always a success that will come and you have to take those chances. ICC gave me a lot, so being here only a few years after graduation is a dream come true. This is a way for me to give back to the school and the students.

2020 michelin stars

23 ICC Graduates Among 2020 Michelin Star Recipients

One of the most well-respected restaurants in America has finally earned recognition from the world’s oldest restaurant guide. The coveted list of 2020 MICHELIN star recipients was released earlier this week for the New York City, Chicago and Washington D.C. markets, and ICC alumnus Dan Barber’s Blue Hill At Stone Barns earned two MICHELIN stars for the first time since the restaurant opened it’s doors in 2004.

This is the 15th year that a MICHELIN Guide has been published for New York City, but the first time that it has been expanded to Westchester, where Blue Hill At Stone Barns is located. Chef Barber’s other restaurant, Blue Hill—located in Manhattan—has retained one star since 2008. Earlier this summer, the MICHELIN Guide announced another big shake-up—the announcement of the first statewide guide in the U.S. for California which included ICC alumnus, Joshua Skenes’ new restaurant Angler.

The 2020 announcements feature exciting new additions to the annual guides where International Culinary Center alumni are leading both front- and back-of-house teams to success. Lisa Kalemkiarian (Professional Culinary Arts ’16) is the Head Baker at Benno, a fine-dining restaurant combining French technique with contemporary Italian cooking, and helped to earn the restaurant its first MICHELIN star this year.

Additionally, Atomix—where Intensive Sommelier Training graduate Jhonel Faelnar is the Wine Director—was elevated to two stars in their second year of operations. Dan Catinella, Director of Business Operations at Crown Shy and Professional Culinary Arts graduate, shared that he is “excited for the team at Crown Shy and always happy to see them recognized.” Crown Shy is also a new addition to the NYC MICHELIN Guide this year.

Two ICC graduates are making their mark on the D.C. food scene as new additions to the list of MICHELIN-starred restaurants. Vincent Badiee, ICC alumnus and Chef de Cuisine of Gravitas, helped to earn the restaurant its first star. Maydān, which is helmed by co-executive chef/owner Gerald Addison (Professional Culinary Arts ’08), earned its first star after receiving much acclaim over the past year.

In total, 23 ICC alumni plus Dean David Kinch have received a combined 36 stars this year alone—a record breaking number for the ICC community! ICC is proud to congratulate the winners across America being recognized by the industry for their hard work and dedication to their craft, especially our alumni and Dean, and their respective restaurants. Check out the full list below of ICC graduates, and our Dean, to see where the MICHELIN Guide recommends making a reservation in 2020!

New York City

Three Stars (“Exceptional cuisine, worth a special journey.”)

Per Se, Anna Bolz, Pastry Chef

Two Stars (“Excellent cooking, worth a detour.”)

Atomix, Jhonel Faelnar, Wine Director
Blue Hill At Stone Barns, Dan Barber, Chef/Owner
Ko, David Chang, Chef/Owner
The Modern, Thomas Allan, Chef de Cuisine

One Star (“High-quality cooking, worth a stop!”)

Agern, Rhonda Crosson, Head Baker
Bâtard, Jason Jacobeit, Wine Director
Benno, Lisa Kalemkiarian, Head Baker
Blue Hill, Dan Barber, Chef/Owner
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
Crown Shy, Dan Catinella, Director of Business Operations
Gramercy Tavern, Howard Kalachinikoff, Chef de Cuisine
Meadowsweet, Polo Dobkin,  Chef/Owner
NoMad, Mark Welker, Pastry Chef
Oxomoco, Justin Bazdarich, Chef/Co-Owner
Tuome, Tom Chen, Chef/Owner


Chicago

One Star (“High-quality cooking, worth a stop!”)

Sepia, Andrew Zimmerman, Executive Chef 


 Washington D.C.

One Star (“High-quality cooking, worth a stop!”)

Gravitas, Vincent Badiee, Chef de Cuisine
Maydān, Gerald Addison, Co-Executive Chef
The Dabney, Alex Zink, Owner/Bar Director 


 California

Three Stars (“Exceptional cuisine, worth a special journey.”)

Manresa, David Kinch (ICC Dean), Chef/Owner
Quince, Aaron Babcock, Sommelier

Two Stars (“Excellent cooking, worth a detour.”)

Saison, Joshua Skenes, Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Angler, Joshua Skenes, Chef/Owner
Rich Table
, Sarah Rich, Chef/Owner