Chef Al

Alumni Spotlight: Chef Ashish Alfred, Culinary ’09

Chef Al at graduationAshish Alfred, chef/owner of the Alfred Restaurant Group, is THE rising star on the Washington, DC-Baltimore, MD-food scene—earning acclaim and rave reviews at his three restaurants: Duck Duck Goose Bethesda, George’s Chophouse in Bethesda, and Duck Duck Goose Baltimore.

 

Duck Duck Goose in Bethesda was recently named one of the top ten “Favorite New Restaurants” by Bethesda Magazine and “Best Restaurant in Maryland” by Southern Living Magazine. In a glowing review, The Washington Post says about Duck Duck Goose, “the delights are in the details,” adding the restaurant is “a solid neighborhood attraction whose appeal lies in the amalgam of many fine points.” In addition, Alfred’s recently opened Duck Duck Goose in Baltimore, was  proclaimed a “fabulous new Fells Point brasserie” by Baltimore Magazine and has also been selected for the Best of Baltimore issue.

 

Chef Al, as he’s often called, is just off of a command performance at the prestigious James Beard House, where he prepared a multi-course dinner for a sold-out audience. The exclusive invitation to host a Beard House dinner meant a return to New York City, where Chef Al began his culinary journey. He was classically trained at the French Culinary Institute, now the International Culinary Center, in Manhattan and honed his skills in some of Manhattan’s best kitchens.

 

Al’s technique is grounded by his classical French discipline, but he isn’t afraid to go beyond tradition, take risks and experiment with his offerings. He delivers contemporary dining concepts that are rooted in soulful cooking.

 

With his quick wit and easy banter, Chef Al is a popular guest with the media, whether he’s sharing a cooking demo and insights on local TV, or battling it out as a contender on Food Network’s Cutthroat Kitchen and Chopped.

What got you into the culinary field? Did you always know you wanted to attend culinary school and why did you choose ICC specifically?

ICC DeansI tried out the traditional college education route, but I quickly realized it wasn’t a good fit for me. I’m not one to sit still for hours on end in a classroom. I wanted to find something where I could be active, busy and productive in my own way— culinary school was the answer for me. From day one, it just felt right. The first day when I put on a uniform and showed up to class, I knew I was where I was supposed to be.

As far as why I chose ICC specifically, it really had to do with the faculty. Take, for example, the founding Deans of ICC— Jacques Pépin, Jacques Torres, Alain Sailhac, and André Soltner. They are basically the godfathers of French cooking. If I were going to play on a football team, I’d want to join the Patriots. It’s a similar sentiment. From the chef instructors, the people who built ICC, to the alumni that have graduated and gone on to do really incredible things, I think all of their resumes speak for themselves.

What was your fondest memory of attending culinary school?

My fondest memory was really the day to day experience of traveling to and from the school. ICC is an amazing school in the middle of Soho, Manhattan. You walk off of Broadway, go up to the locker room, get changed, head into class, and when you leave you’re dumped back onto the streets of Manhattan. It was incredible.

How do you think your classical French training has influenced you in the kitchen?

I own predominantly French restaurants, so my French training has been extremely useful. Even with my restaurant George’s Chophouse, which offers a more American concept, the basics are rooted in French cuisine. Take the mac and cheese at George’s, for example. I learned to make a roux in culinary school and that’s how we make mac and cheese in the Chophouse.

What led you to open your first restaurant?

I really just wanted to run my own show, have my own team and a restaurant of my own.

How do you view your role as chef/owner of three restaurants?

First and foremost, I consider myself a teacher. Every day, I come into my restaurants wanting to inspire my staff to do well, both in front of house and back of house, and encourage them to want to do better than they did yesterday. My role is much like a team captain keeping my players motivated, working toward the same common goal and doing so the right way, without taking shortcuts.

What is it like managing your time between the three restaurants in different locations?

I schedule my time based on the needs of each restaurant. For example, if I have fifty reservations on the books at my restaurant Duck Duck Goose in Baltimore, and I know I have a fully staffed kitchen and front of house, plus managers are there, chances are they don’t really need me there that night. However, say George’s Chophouse in Bethesda has the same number of reservations, but I’m down a line cook, a dishwasher called in sick that morning, and one of my managers isn’t feeling so hot, I’ll choose to spend my time there instead.

What have you learned from owning such successful restaurants, specifically Duck Duck Goose?duck duck goose

I’ve learned there’s nothing more important than building up the team of people you choose to work for you. No matter how good you are, you cannot work 365 days per year, 7 days per week. And when you’re not there, the way your team feels about you will show in the product they serve when you’re not around.

 

 

You recently cooked a 5 course dinner at the James Beard House that bridged your love of French Cuisine and added a modern twist. What was it like to cook at the James Beard House? Did you ever think that you’d end up there?

I remember showing up to orientation at culinary school where they told us we might be able to volunteer at the James Beard House to help some of the notable chefs that go through there. I definitely never thought I’d end up serving dinner at the James Beard House. Cooking that dinner was a very intense and exhilarating experience. As a chef, I’ve cooked a lot of ‘make or break’ meals, for example the opening night of a restaurant. But as soon as I got a call from the James Beard House, I realized every other meal I’ve ever cooked did not matter at all, and I’m going to be cooking on hallowed ground. It was very, very intense, but also incredible. I am very thankful for the opportunity and experience.

What is the best part about opening a new restaurant?

Opening a restaurant is essentially the culmination of to-do lists that are thousands and thousands of items long. The best part is the sense of relief once opening night has arrived. The checkered flag drops and you know you’ve checked off every item off of every list and now it’s show time.

What advice would you give to young Al on his first day of culinary school?

I would tell myself to keep my head down and just work on being a phenomenal cook. A lot of people go to culinary school thinking they’re going to become a world-changing chef. But I think priority one should be to master being a great cook first. Learn how to run a good station and how to do the small things right first. If you focus on being a good cook and have a shred of talent or a sliver of creativity, I believe becoming a great chef will follow after that.

What is your favorite dish to cook for yourself at home?

Roast chicken, mashed potatoes and something green.

Marco Pierre WhiteWhat or who inspires you the most?

I am very inspired by Marco Pierre White. He’s the kind of chef that I think that other chefs should aspire to be, just considering the amount of passion he brings to the table. He embodies the idea that the chef is just another cook.

 

 

Who were you inspired by while in culinary school at ICC?

When I attended ICC, there were two instructors there by the name of Jeff Butler and Pascal Béric (ICC note: they’re still teaching here today!). I had the good fortune of learning from them through a lot of my time there. The intensity and precision with which they work is incredible. Even today, if I cut a fish, I’m doing it the way Chef Jeff showed me. When I make sausage, I’m using Chef Pascal’s techniques. Those two instructors are what being a chef and cook is all about.

Check out Chef Al’s restaurants and follow him on social media:

Restaurant Websites

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mame sow

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

mame sow
HAUTE LIVING
One Thousand Museum Residences Gives A Sneak-Peek To Gourmet Culinary Offerings At The Sky Lounge

One Thousand Museum Residences is one of Miami’s most historic, architecturally significant and most luxurious developments in all of Miami. The launch of this project is highly-anticipated and comes with many amazing amenties– including The Sky Lounge, where our alumna Mame Sow is the project’s Director of Culinary. Read more in Haute Living here.

Even though National Chocolate Lovers Month is behind us, we like to celebrate with our Dean of Pastry, AKA Mr. Chocolate, all year long. Check out Jacques Torres on The Late Show with Stephen Colbert making his limited edition chocolate violin!

In the kitchen of his 50-seat restaurant, Technique, Westwood resident and ICC alumnus Ross Goldflam is applying the all-important French cooking techniques he learned while studying at ICC. The casual restaurant offers classic French food with an American twist. Check it out here.

Zoe Kanan, Pastry Plus speaker, ICC alumna and head baker at Simon & the Whale, was one of the 22 ICC graduates that received semifinalist nominations for the 2019 James Beard Awards. Congratulations Zoe on your Outstanding Pastry Chef nomination! Read more about her outstanding achievements here.

wine glasses
Slate
These Wine Glasses Are Pure Sophistication at a Bargain Price

Beautiful wine glasses don’t have to be expensive! Slate sat down with our Dean of Wine Studies, Scott Carney, MS and ICC Intensive Sommelier Training graduate Michele Thomas, as well as other wine experts, to learn which wine glasses are the best. Read their recommendations here.

winco brush
NY Mag
How to Clean Wooden Cutting Boards, According to Experts

Whether you’re julienning carrots or breaking down a full chicken, if you cook regularly, your kitchen arsenal probably includes a few good knives and cutting boards. If you’re at all serious about cooking you’ve probably learned that wooden boards are fantastic, but more difficult to clean. Read Chef Hervé Malivert’s recommendations for how to clean a wooden cutting board in NY Mag.

Margaret Eby, recent graduate of our Culinary Techniques program, gave insight into what she learned in the 100-hour program that changed the way she cooked! Read about her journey here.

Chris Morocco is a senior food editor at Bon Appétit where he works in the Test Kitchen developing recipes, dreaming up food content, and figuring out what the next big thing in food is. He regularly appears in the brand’s video content, including Bon Appétit’s new show “Making Perfect.” Read more about him here.

Want to learn more about our Dean of Pastry Jacques Torres? Check out his favorite things in this article about him from Barron’s!

Hyacinth, a new Italian restaurant in St. Paul, is one of the hottest reservations in town. Chef/owner and ICC alumnus Rikki Giambruno dishes in this interview on how he got his start, food philosophy, love for Italian food and what’s ahead. Read the interview here in Twin Cities.

slice of cake
EATER
A.M. INTEL

Have you bought your tickets for Pastryland yet? Read more about our charity bake sale in Eater, and be sure to get your tickets before next Saturday, March 9th!

Richard Hale
Miami New Times
Cancer, Diabetes, and Glaucoma Can’t Stop Restaurateur Richard Hales

Read the unbelievable story of ICC alumnus and restaurateur Chef Richard Hales. He has faced the unimaginable circumstances of overcoming brain cancer, glaucoma, and thyroid cancer, all while battling diabetes and dominating the Miami food scene with his multiple restaurants. Read his story here.

Fresh off of Atomix’s semifinalist nomination for Best New Restaurant from the James Beard Foundation, Jhonel Faelnar, Intensive Sommelier Training alumnus and Wine Director of Atomix sat down with Wine & Spirits to share his recommendations for what to drink with Korean food. Read his wine pairing recommendations here.

Congratulations to ICC alumnus Whang Suh, the owner and pastry chef at Hen & Heifer in Guilford, CT! He is a semifinalist in the Outstanding Pastry Chef category for the 2019 James Beard Awards. Read more about him in the Hartford Courant here.

Model, Chef, and ICC alumna Paige Jimenez recently graduated from our Professional Culinary Arts program in 2018. Read about her love of the culinary arts and her advice here in Ocean Drive.

Read Food and Wine’s article featuring Stacey Kwon, Culinary ’13, President of H Mart, an asian supermarket chain, started by her father in Queens in 1982. Learn more about H Mart’s expansions and what you should buy when you take a trip to one of their stores!

other half brewing
EATER
IPA Hitmaker Other Half Brewing Is Joining Williamsburg’s Domino Development

Co-founder of Other Half Brewing and ICC alumnus Matt Monahan is expanding his popular brewery into the new Williamsburg Domino Development and opening a new Rochester location later in the year. Read about the expansions here in Eater and check out the brewery with a cult following!

Knives

Japanese Knives: What, Why and How To Use Them

Chef Yuuki and Chef DavidThis past January, ICC Professional Culinary Arts alumnus, David Israelow, and Chef Yuuki Tanaka, a highly regarded Kaiseki chef from Tokyo, Japan, gave a demonstration on The Art of Japanese Knife Skills and Sashimi.

Throughout the demonstration, they shared their vast knowledge of Japanese knives and the vital role they play in preparing Japanese cuisine. Below, read about what you should know about Japanese knives, why you should choose one, and how to properly use them!

What Should I Know About Japanese Knives?

Japanese knives are used by chefs all over the world for their thin and flexible blades, precise craftsmanship, and light weight.

chef yuukiTraditionally, Japanese knives have one bevel on the right side of the knife. In addition to the years of practice that it takes to become a Sashimi master, Japanese chefs attain beautifully plated Sashimi fish by using these precise blades. Even though it is common to find single bevel Japanese knives, nowadays, companies are also making double beveled knives to attract more mainstream use, much like the German made knives that are high in demand. This means that they can be used to cook other cuisines in addition to Japanese food, although there are some caveats.

Why Should I Use Japanese Knives?

chef yuuki slicingThere are many different reasons that chefs use Japanese knives in their kitchens. In addition to their flexibility and light weight, they also have different angles than German knives. These angles allow for the precision that is needed in Sashimi preparation, but also allows for chefs in general to make straight cuts.

Japanese knives also have an extremely sharp blade that tends to stay sharp for longer periods of time, depending on the use of the knife. On the Rockwell scale, which is used to determine the hardness of steel, Japanese knives are anywhere in the 60-70 range, which is why the blade stays sharper for longer. In contrast, German knives fall in the mid 50s on the Rockwell scale, which makes the steel softer, but is also one of the reasons why German knives are thicker. This then causes German knives to dull faster with more frequent use.

How Should I Use My Japanese Knives?

knifeIn contrast to the thicker and more durable German knives, Japanese knives should not be used for tough kitchen tasks, like breaking apart chicken bones. The flexibility of the knives allows for precision in cooking and presentation, but also means that the blade is more easily chipped. During this demonstration, Chef David Israelow and Chef Yuuki Tanaka showed this flexibility and precision through the use of five different knife techniques:

  1. San mai oroshi – a 3 piece filet style for round fish
  2. Go mai oroshi – a 5 piece filet style for flat fish
  3. Hegi zukuri – a sashimi cutting style from the left which produce biased cuts on an angle
  4. Hira zukuri – a sashimi cutting style from the right which produce straight block cuts
  5. Sukibiki – a scaling technique where the knife is used to cut the scales off

If you’re ready to purchase a Japanese knife for your kitchen, check out our friends at Korin Knives! They are NYC’s leading experts on Japanese knives and will help you pick out the right knife for your hand, sharpen it, and even show you the proper way to use it!

Chef Joshua Skenes

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

Fabián Von Hauske

MUNCHIES
How to Put a Twist on Classic Tiramisu with the Chef of Una Pizza Napoletana

Tiramisu is a classic and delicious Italian dessert with layers of lady fingers, marscarpone cream, and espresso. Watch how Fabián Von Hauske—chef/owner of Contra, Wildair and Una Pizza Napoletana and ICC alumnus—puts a twist on this classic. Check out his signature recipe on VICE Munchies!

Looking for a new cookie recipe to try? Check out Professional Pastry Arts graduate, Christina Tosi’s, recipe for corn cookies in The Kitchn!

You may have seen him on the Travel Channel, teaching viewers how to make LAVO’s famed one-pound meatball, followed him creating new dishes on his Instagram account, or even caught him on United Airline’s inflight entertainment. Check out alumnus Chef Marc Marrone’s story on Vegas2LA as he recaps 10+ years with TAO Group with the honor of Las Vegas Food & Wine’s Chef of the Year.

Vivian Kamen, Professional Pastry Arts alumna, was a professional pastry chef for many years before finally turning her baking skills into her organizational dream— a recipe database for all to use! Check out her story here on Forbes.

Jhonel F.
GRAPE NATION
Episode 96: Jhonel Faelnar, Atomix, NYC

Jhonel Faelnar, Advanced Sommelier and graduate of ICC’s Intensive Sommelier Training program, is the Wine Director of one of NYC’s hottest restaurants—Atomix! In this episode, Jhonel shares how he came to pursue his wine career after a stint in fashion, and gives listeners a look into the diverse wine list of Atomix. Listen to his story on Grape Nation’s podcast here.

Chef Joshua Skenes
THE NEW YORK TIMES

Joshua Skenes, famed chef of 3 Michelin Starred Saison in San Francisco and ICC graduate, recently branched out from his first restaurant tbringa  new concept to the Bay Area. Angler, his newest venture, is rethinking the way that restaurants look at seafood and adapt to the forces of climate change. Check out the review of Angler in the New York Times.

Congratulations to Professional Pastry Arts graduate Justine Blandon for the successful opening of her new bakery Paixtries in Bayonne, NJ. Read more about her delicious pastries here.

Alumnus Conor Swanson is opening a new restaurant, Bird & Bao, in Long Island. Here, he will showcase his perfected pork buns and fried chicken bao buns. Check out more from his restaurant here.

Former Art of International Bread instructor, now program director for the bakers in training program at Hot Bread Kitchen, and partner of ICC, Karen Bornarth was featured in Munchies’ article on New York bakers. Check it out here.

Katzie Guy Hamilton
AMNY
Cookbook ‘Clean Enough’ Balances Bowls and Toasts with Cookies and Cakes

Katzie Guy-Hamilton is a 2007 graduate of our Professional Pastry Arts program and has always loved sweets. After feeling like she wanted to amp up her health routine, she joined Equinox as their food and beverage director. Now, find her first cookbook Clean Enough: Get Back to Basics and Leave Room for Dessert, on shelves now!

Henry Lu
FOOD & WINE
The Pig-Centric Chinese New Year Feast in Brooklyn You Won’t Want to Miss

Henry Lu, ICC alumnus and Executive Chef of Loosie’s Kitchen in Brooklyn, pulls on inspiration from his heritage to celebrate the upcoming Chinese New Year festivities with a feast! On Tuesday, February 5th, he serves up the “We Are All Pigs” celebration to acknowledge the Year of the Pig with what else—suckling pig. Tickets are $30. Check out his feature in Food & Wine for more info.

Olive oil professionals and enthusiasts from all over the world gathered in London last week for that city’s first Olive Oil Sommelier Certification Program. Learn more about our Olive Oil Sommelier Certification program’s international endeavors, and don’t miss our next session of the program in NYC this May!

Was bolstering your cooking skills on your list of New Year’s Resolutions? Chef Hervé Malivert, our Director of Culinary Arts and Technology, sat down with Medium to share his quick tips to getting in the kitchen and building your cooking confidence. Read about what he said here.

Ashish Alfred, chef/owner of the Alfred Restaurant Group and ICC alumnus, is the rising star on the Washington, DC-Baltimore, MD food scene, earning acclaim and rave reviews at his three restaurants: Duck Duck Goose BethesdaGeorge’s Chophouse in Bethesda, and Duck Duck Goose Baltimore. Read his interview in Food and Beverage magazine here.

If you’re in Ohio and looking for a great place to have lunch or breakfast, check out alumna Chef Stacy Maple’s restaurant, Bistro 163. At her non-profit restaurant, a pay-it-forward concept is adopted to help those who can’t afford to pay for a meal. Those who can afford it are encouraged to pay more than the suggested prices. Read more about it here.

Table Talk with Michelle doll
CHOWHOUND

Table Talk, a helpful segment from our friends at Chowhound, brings together a discussion platform for home cooks. Michelle Doll—chef, food writer, Adjunct Chef Instructor and ICC alumna—is featured in this latest installment of Table Talk. Check it out here.

If you’re in Philadelphia and looking for some Italian pastries and cooking, head to Fiore in Queens Village, owned and operated by ICC alumna Justine MacNeil and partner Ed Crochet. Expect bold flavors and delicious treats! Read about it in Philly.com here.

Jesse Howland, Art of International Bread Baking graduate, is the pastry chef at LeRoux in Denver, Colorado. Read the review of LeRoux and check out what Chef Howland is up to on 5280.

International News
Brazil

Linum Bakery, the cake bakery of alumna Maria Beatriz de Almeida Pinto, is a smash hit in Brazil, delivering over 20 cakes per month. Read about her bakery in Vogue here.

Japan

Were you inspired to learn more about Japanese cuisine after our Art of Japanese Knife Skills and Sashimi demonstration this past January? Read more about the demonstration with alumnus David Israelow and Chef Yuuki Tanaka from Japan here.

Turkey

Turkey is a melting pot of cuisines that grew from ancient times and interaction with its surrounding cultures and countries. Turkish food is currently on the forefront of global cuisine, and one of the chefs helping to shed light on it is our graduate, Didem Şenol. Read about one of the most well known chefs in Turkey here.

Scholarship News

Our Professional Development Scholarship—created to support the educational pursuits of professionals working, or with experience, in the culinary and hospitality industry—is creating buzz among trade publications Total Food Service and American Cake Decorating. Over the next two years, ICC will award up to $720,000 in scholarships to industry professionals seeking to continue their education at the International Culinary Center in one of our four specialized programs of study—The Art of International Bread BakingIntensive Sommelier TrainingCake Techniques & Design, and Culinary Entrepreneurship.

Take advantage of this great opportunity to pursue your certifications and submit your application today!

The hive

ICC In The News: Highlights from December 2018

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 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

jacques torres and nicole byer

EATER
Nicole Byer and Jacques Torres Are the 2018 TV Duo of the Year

Dean of Pastry, Jacques Torres, is the primary judge on the hit Netflix series Nailed It! with co-host Nicole Byer. According to Eater, their co-host chemistry is undeniable, and they won the 2018 TV Duo of the Year! Click here to check out the article.

Chef Peter Prime, of Caribbean-inspired smokehouse Spark, will focus on a whole range of island flavors from his native Trinidad and Tobago at his forthcoming spot, Cane in Washington, D.C. Check it out in early 2019!

Chef Will Baxter, a Professional Culinary Arts graduate, is opening the coolest restaurant concept in Louisiana with his mother. His grandmother owned an antiques store inside of their home for more than five decades, which heavily impacted his love for everything French. Now, he is excited to open a French bistro inside of the old antiques shop and continue his grandmother’s legacy with his mom. Check out the story here.

There’s more to Prosecco than you think. Alan Tardi sat down with Wine4Food and demystified this beloved Italian bubbly and gave his insight into what makes it so special. Watch here!

The Hive
EATER
The Hottest Restaurants in Brooklyn Right Now, December 2018

If you’re in Brooklyn and looking for a new restaurant to try in 2019, look no further than our graduate Anton Dayrit‘s establishment The Hive. Find delicious, classic American fare with international twists.

Atomix
THE NEW YORK TIMES

The New York Times released their list of New York’s Top 10 New Restaurants of 2018. Superstar restaurant Atomix captured the #1 spot, and our graduate Jhonel Faelnar is the restaurant’s Wine Director. Read about it here.

Provenance Meals is an organic, prepared meals service that delivers clean eating options right to your door. Executive Chef Serafina Alonso earned four diplomas from ICC and is cooking up delicious meals for the delivery service. Check it out here on Delish.com.

Alan Tardi, award winning James Beard author and wine expert, stopped by ICC during the fall to give an insightful workshop and tasting on Prosecco. Read Wine4Food’s article on the 5 things you didn’t know about Prosecco here.

CHOWHOUND

Need to spruce up your holiday cookies this year? Watch our Director of Pastry, Chef Jansen Chan, as he shares his tips to create homemade, colored sugar.

Feeling like you need extra holiday spirit and inspiration? Read about our graduate, Dru Tevis—the new corporate pastry chef for SoDel Concepts—and how he created the winning gingerbread town for the 2018 Rehoboth Beach Gingerbread Contest!

Graduate Michael Maksimowicz recently opened Casa Pearl in Williamsburg, VA with his co-owner, chef, and wife Chelsea Maksimowicz. If you’re in the area, check it out to see tacos and oysters collide! Read more here.

fried sardines
WINE ENTHUSIAST

Dean Cesare Casella shared his simple, melt in your mouth recipe for fried sardines. Check out his recipe in Wine Enthusiast and add it to your holiday menu!

Samantha Capaldi, a.k.a. Samantha Sommelier, is a graduate of ICC’s Intensive Sommelier Training program and Certified Sommelier through the Court of Master Sommeliers. As a gourmet food connoisseur with a passion for making wine approachable, her wine pairing tips help even beginners get started. Read her tips here.

Rudy’s Bakery and Cafe in Ridgewood, Queens, is filled with german sweets, history, and our grad, Cristina Nastasi as its pastry chef. Check it out if you’re in Queens, and be sure to try their seasonal treats.

Angela Garbacz for Forbes

ICC In The News: Highlights from November 2018

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 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Rebecca and Jansen

EATER
Watch: The Architecture-Trained Chef Creating Sky-High Pastries

Our Director of Pastry, Jansen Chan, and 2007 Professional Pastry Arts graduate & host of Eater’s new series Sugar Coated, Rebecca DeAngelis, constructed a towering re-designed Croquembouche.

Read this review of our grad Ashish Alfred’s new restaurant, Duck Duck Goose in Balimore. It offers a sophisticated take on European cuisine without the accompanying pretense, and has amazing honey-roasted duck. If you’re in Baltimore, be sure to check out his restaurant!

Chef Hervé Malivert, Director of Culinary Arts & Technology, and Chef Jürgen David, Associate Director of Pastry Arts explain how to save your Thanksgiving feast from the most common kitchen mistakes like dry turkey, lumpy mashed potatoes, and more! Click here to watch more on CBS New York.

bacon egg and cheese sandwich
EATER
Manresa Bread to Debut All-Day Fare at New Cafe

Manresa Bread, co-founded and operated by Art of International Bread Baking graduate Avery Ruzicka, is opening a third location in California. Stop by one of their amazing bakeries for a delicious treat and read about the third location here.

lauren bush lauren and lani halliday
IN STYLE

As the stylish founder of Brutus Bakeshop and graduate of our Culinary Entrepreneurship program, Lani Halliday is known for her gluten-free custom creations. Get her gluten-free cookie recipe here and read about her team up with Lauren Bush Lauren.

A dish from momofuku ko
EATER
The 38 Best Restaurants in America

Eater released their 38 Best Restaurants in America. Three of our graduates were featured on the list, including David Chang, owner of Momofuku Ko, Dan Barber for Blue Hill At Stone Barns, and Steven Cook, co-owner of Zahav. Congratulations to our alumni! Check out their restaurants on the list.

Chef Hervé Malivert, Director of Culinary Arts & Technology, shared his Turkey Safety Tips, from how to thaw your turkey to the proper internal temperature of your cooked turkey. And, if you insist on deep frying your turkey, Chef Hervé also shares his recommendations to keep you and your loved one’s safe. Click here to watch the video feature on CBS New York.

Few spots remain in the first London edition of the Olive Oil Sommelier Certification Program, an international course jointly produced by the Olive Oil Times Education Lab and ICC. Check out the program and learn more here.

Love decorating with sprinkles but tired of the same old rainbow colors? Now you can make your own sugar sprinkles at home, in any color and shade you please! Chef Jansen Chan shows two great baking decorating techniques in one, how to make royal icing and how to turn that royal icing into your own homemade sprinkles. We went with fall colors, but you can easily adapt this for any time of year! Click here to see how in this Chowhound video.

Angela Garbacz in Forbes
FORBES

Angela Garbacz’s passion for pastry began at a young age and led her to study Pastry Arts at ICC. After discovering she had a dairy intolerance, Garbacz decided to use her knowledge of ingredients and classical techniques to craft beautiful, delectable sweets that catered to a variety of restricted and alternative diets. Read more about her and her shop, Goldenrod Pastries in Forbes.

Matt Monahan, Professional Culinary Arts ’07, co-founded Other Half Brewing in New York in 2014. Years later, it’s made it on Thrillist’s list of Best Craft Breweries in every state as the best brewery in New York. Read about it here.

David Chang
WALL STREET JOURNAL
David Chang’s Culinary Universe Is Still Growing

Read the Wall Street Journal feature on our Professional Culinary Arts graduate David Chang. Year over year he continues to expand his restaurant group Momofuku, and people continue to line-up out the door to get a taste of his latest creations. Read more about him here.

While it’s hard to think of a more American tradition than Thanksgiving, it’s actually quite easy to add a little French flavor to your dinner. Chef Alain, Chef Hervé, and Chef Marc give their recommendations for their favorite French classics that pair perfectly with turkey! Click here to read the feature in France-Amérique Magazine.

Alex LaPratt, Master Sommelier and adjunct instructor for our Intensive Sommelier Training program, was recently profiled by Wine Spectator. Read to get a glimpse into the day of a restaurant owner and Master Sommelier!

Don’t have time to make a pie crust this holiday season? No problem! Chef Jansen Chan’s pumpkin pie hack lets you make one from scratch in less than 30 minutes. Click here to see how in this Chowhound video.

Peter Sherman sees bacon as more than a side dish for diner eggs. At BarBacon, his 84-seat sports bar in Hell’s Kitchen, the salt-cured and smoked meat receives its culinary due by being battered then deep-fried, infused into whipped cream or covered with chocolate, among other treatments. Stop by his bacon focused restaurant in NYC!

atomix dish
ESQUIRE
20 BEST NEW RESTAURANTS IN AMERICA

Congratulations to our grads for making Esquire’s list of the 20 Best New Restaurants in America. From Executive Chef and Co-Owner Scott Tacinelli’s (Professional Culinary Arts ’08) evolution of Italian-American cuisine at Don Angie, Jhonel Faelnar’s incredible wine list at cutting-edge Atomix NYC(Intensive Sommelier Training ’14), and Kate Williams (Professional Culinary Arts ’07) Irish-influenced menu at Lady of the House, we are proud to recognize these amazing alumni! Read more about them here.

Bread that Yasmin baked

Time Management: An Underutilized Skill & Asset

Written by Yasmin Rasheed

Yasmin RasheedYasmin Rasheed is a 2018 graduate of The Art of International Bread Baking program. Previously, she spent 30-years in Financial Services in Executive Management, focused on coaching and developing talent. Currently, she curates wholesome recipes on her food blog, Juliet Kitchen

As a tenured corporate executive whose focus on coaching for peak performance delivered numerous commercial successes, it has become painfully clear that time management is a grossly underutilized skill. With practice, this life skill can provide ongoing work-life integration, less stress and improved productivity. The basic foundation to achieving any definition of success, time management only calls for our thoughtful and productive use of time.

Practicing effective time management leads to improved outcomes across both our professional and personal objectives. Managing this limited resource—time—more thoughtfully can be life changing and it’s is not nearly as complicated as you may think. Here are three key steps to assist you in making the most of your twenty-four-hour day!

  1. Start Early: Many successful people employ this routine daily. This habit has been hard wired into my DNA since childhood and continues to serve me well while studying in The Art of International Bread Baking program at the International Culinary Center in NYC. Since starting school, I was challenged with finding time for my usual daily exercise at the gym due to a very lengthy commute. I committed to arriving in SoHo early enough to walk for a half hour prior to the start of class. Additionally, this practice allowed me to get to the kitchen with time to spare so that I could get my station set-up for a successful day.  By creating a life-long daily routine that includes waking up one to two hours early, the “extra time” allows for “no excuses.” As a result, value-added activities don’t have to be sacrificed. This start early lifestyle keeps me motivated, highly productive and limits my stress!
  1. Create A Plan: It’s important to write down your plan for your goals and objectives; review it regularly and modify as needed. According to Forbes magazine, research shows that “People who very vividly describe or picture their goals are anywhere from 1.2 to 1.4 times more likely to successfully accomplish their goals, than people who don’t.”  Write down your daily to-do list to support the plan—in doing so employ the 80/20 rule (also known as the Pareto Principle, which states that, for many events, roughly 80% of the effects come from 20% of the causes.) This simply means that you need to prioritize the most impactful activities. Consider writing down your to-do list at the end of each day verses the start of the day; this practice will actually help you sleep better and prepare you for a new day with less stress and improved productivity. Priority planning is immensely valuable in a highly intensive culinary kitchen where the bread baking process is fast-paced and complicated. ICC Chef-Instructor Johnson Yu made it a point to give us a syllabus in advance which enabled effective planning and scheduling of how breads will be mixed and baked.
  1. Create A Schedule: Scheduling is as important as creating a plan. Prioritize high impact activities and tasks. Use a calendar, such as outlook, and add a reminder. If it’s on the calendar it is extremely likely to be completed. Creating an effective schedule requires an investment in your time—it is one of the most arduous tasks, but the reward far outweighs the cost.  Calendaring your activities keeps you organized and productive, and is a routine that continues to deliver rewards during my culinary education. Having an effective and efficient schedule in any culinary kitchen is a non-negotiable!

Applying these time management approaches thoughtfully in your professional and personal life will place you at a competitive advantage, especially if you’re pursuing a career in the culinary industry.  It will open doors more rapidly and deliver outcomes better aligned with your objectives.  You will find that you are in control of your time verses your time controlling you. So, before you begin feeling stressed, remember these three steps to manage your time and you’ll begin reaping the benefits of a happier, healthier and more productive lifestyle!

Two ICC Alumni Win at the World Bread Awards

For the first time, the Tiptree World Bread Awards with Food is GREAT came to New York to celebrate the very best in American bread bakers. Now in their sixth year since starting 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 inaugural US competition were judged by 36 industry professionals from around the country, including ICC’s very own Director of Pastry, Chef Jansen Chan.

ICC is proud to recognize two alumni who took home awards this year 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.

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

David ShalamCelemence Danko

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

2019 Michelin Star Recipients

18 ICC Graduates Among 2019 Michelin Star Recipients

The highly anticipated MICHELIN Guides have finally been unveiled for the 2019 New York City, Chicago, Washington D.C. and San Francisco markets. We’re very excited to announce that this year 18 ICC alumni and Dean David Kinch have received a total of 28 stars combined! Of the 76 restaurants that made the New York City list, 16 newly starred restaurants were bestowed the reputable designation. Two of the newly starred restaurants, Oxomoco—owned by ICC graduate Justin Bazdarich—and Atomix, where alumnus Jhonel Faelnar is the Wine Director, both opened in 2018. To receive a Michelin star is a huge feat, and to receive it within the first year is even more incredible!

While New York City’s Michelin Guide is in its 27th year, Chicago and Washington D.C. are in their 9th and 3rd years, respectively, and San Francisco remains the city in the United States with the most three starred restaurants (8!). ICC is thrilled to have alumni and Dean David Kinch represented in all of these cities, feeding hungry diners and adding to growing restaurant scenes around the country.

The following winners listed are the 2019 Michelin Star recipients that feature an International Culinary Center alumni, or ICC Dean, either as a chef/owner of the restaurant or an integral member of the kitchen. ICC is proud to congratulate the winners across America being recognized by the industry for their hard work and dedication to their craft.

Stop by these restaurants to check out our graduate’s and dean in action, if you’re lucky enough to get a reservation!


New York City

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

Per Se, Anna Bolz, Pastry Chef

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

Ko, David Chang, Chef/Owner

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

Agern, Rhonda Crosson, Head Baker
Atomix, Jhonel Faelnar, Wine Director
Bâtard, Jason Jacobeit, Wine Director
Blue Hill, Dan Barber, Chef/Owner
Café Boulud, Ceasar Guitierrez, Sous Chef
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
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!”)

The Dabney, Alex Zink, Owner/Bar Director 

 

San Francisco

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

Saison, Joshua Skenes, Chef/Owner

Manresa, David Kinch (ICC Dean), Chef/Owner

Quince, Aaron Babcock, Sommelier

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

Rich Table, Sarah Rich, Chef/Owner

Chocolate with Jacques Torres

ICC In The News: Highlights from October 2018

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 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Erica Martinez, a Professional Pastry Arts graduate, is cooking up delicious food from her native Venezuela. If you’re in New Rochelle, check out her restaurant, Caracas Fusion! Read more about it here.

 

EATER

THE 24 BEST CHOCOLATE SHOPS IN AMERICA

VOGUE

THE BEST COOKING AND BAKING CLASSES IN NEW YORK CITY

CBS THIS MORNING

MILK BAR’S CHRISTINA TOSI ON CREATIVE OUTLET

Jacques Torres
CNN

AT 15, JACQUES TORRES TOOK AN APPRENTICESHIP AT A PASTRY SHOP. THE REST WAS HISTORY.

We love CNN‘s insiders look at our Dean of Pastry, Jacques Torres. Read about his life, how he became a pastry chef, and his amazing career!

The Dish Joan Roca made
DEPARTURES

HOW ONE OF THE WORLD’S BEST CHEFS IS HELPING OUT ASPIRING CHEFS

Last month, Joan Roca, the executive chef of El Celler de Can Roca, traveled to New York City to give a demonstration to ICC students and alumni, and also award one of our students with a scholarship to his restaurant in Girona, Spain. Read more about his trip to NYC here.

FOOD 52

HOW THE COMMUNITY IS STANDING BEHIND 175 RECENTLY DISPLACED NYC FOOD BUSINESSES

When Brooklyn-based food incubator Pilotworks closed abruptly last weekend, 175 small businesses were displaced. For businesses like Dominga, a cafe collaboration between Culinary Entrepreneurship alumni and chef Lani Halliday of Brutus Bakeshop and Chef Woldy Reyes of food service company Woldy Kusina, slated to launch in 2019, the sudden closure was detrimental to normal-course business. Read about it here.

Laura Sorkin, Professional Culinary Arts graduate and co-owner of Runamok Maple in Fairfax, VT, adds maple syrup to add an element of sweetness to her food. Cook up her roasted cabbage recipe here.

American Son interior
EATER
AMERICAN SON ARRIVES AS A PLANT FILLED OASIS DOWNTOWN

Established D.C. chef and Professional Culinary Arts alumnus Tim Ma recently opened his much anticipated modern American restaurant, American Son. Read his feature in Eater and learn more about his restaurant!

CHERRY BOMBE
THE CHERRY BOMBE 100

We’re proud to recognize ICC Culinary Entrepreneurship instructor, Liz Alpern, and nine ICC alumni who made it on The Cherry Bombe 100 list for their incredible work and accomplishments as innovators and thought leaders in the culinary industry. Check out the full Cherry Bombe 100 list here.

EATER

WATCH: CAN YOU FIT A FRENCH CAKE INTO A BONBON?

 Watch our graduates Rebecca DeAngelis and Susanna Yoon as they make bonbons in Yoon’s famous chocolate shop, Stick With Me Sweets.

Lafayette
EATER
NYC’S 20 PREMIER PASTRY SHOPS

Looking for a new treat to bring to a holiday celebration? #7 on Eater’s list of Premier Pastry Shops is Lafayette, where pastry chef and graduate Tyler Atwell is cooking up delicious treats. Check it out here.

Meatball Shop Co-Owner, Seamore’s Owner and Culinary Entrepreneurship Graduate Michael Chernow is training for the New York City marathon in November. Learn how running changed his life and built his strength.

FORBES
HOW MICHELIN-STARRED CHEF JOAN ROCA CONTINUES TO ELEVATE FINE DINING

Read about Chef Joan Roca, one of the best chefs in the world, who visited ICC last month. During his visit, he awarded one of our students with a four-month scholarship to his restaurant, El Cellar de Can Roca, in Girona, Spain. Full article here.

Susanna Chocolates
BLOOMBERG
IF ONLY LIFE WERE LIKE THIS BOX OF CHOCOLATES

Hungry for more delicious chocolates? Susanna Yoon’s shop, Stick With Me Sweets, featured in Eater’s Best Chocolate Shops in America, was also featured in Bloomberg! Read more about her shop here.