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

goose feather

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

Jacque pepin
FORBES
Artistry From Ship To Shore: Talking To Chef Jacques Pepin

ICC Dean of Special Programs, Jacques Pépin, is more than just a world renowned chef—he’s also an extremely talented artist! In this interview with Forbes, Pépin shares how he’s making his fun, whimsical artwork accessible to food + art lovers and fans alike, as well as where you can find his latest commissioned work. We’ll give you a hint, it’s in the middle of the ocean! Click here to read more.

In this video with Seven Fifty Daily, Intensive Sommelier Training graduate Jhonel Faelnar is put to the test in their Supertasters Challenge to blind taste a mystery white wine. Watch to see how the Advanced Sommelier and Wine Director of Atomix breaks it down!

aaron sanchez
HOLA!
In His Own Words: Chef Aarón Sánchez On Inspiring The Next Generation of LatinX Chefs

In anticipation of his debut memoir, Where I Come From: Life Lessons From a Latino Chef, Chef Aarón Sánchez sat down with Hola! to share what he hopes readers will glean from his new book. He also talks about what it means to give back to the industry and provide young Latinos and Latinas opportunities through the “Aarón Sánchez Scholarship Fund, which empowers aspiring chefs from the Latin community to follow their dreams and attend the best culinary school in the United States, The International Culinary Center.” Click here to read more!

kolaches
LOS ANGELES TIMES
How To Make The Best Kolaches From Our Favorite NYC Pastry Chef

Want to learn how to make the best kolaches ever? Cooking Columnist for the Los Angeles Times and ICC alumnus Ben Mims joined forces with fellow ICC graduate Zoë Kanan to collaborate on this easy to make apricot jam and poppy seed curd pastry. Did we mention they’re both ICC Outstanding Alumni Award winners? Get the recipe in the Los Angeles Times food section today!

Congratulations to ICC graduate Jeremy McKendry, co-owner of The Bakehouse, named Best Bakery in Connecticut Magazine’s 22nd Annual Best of Connecticut roundup! Read more about what makes The Bake House a destination in CT!

women changing the world
MARIE CLAIRE
25 Women Changing the Future

Including among the likes of Alicia Garza, Awkwafina, and Yara Shahidi, ICC graduate Camilla Marcus has been named on Marie Claire’s list of 25 Women Changing the Future. Recognized by the magazine as ‘The Disrupter’, the restaurateur/founder of West-Bourne is serving up more than delicious vegetarian dishes—she’s created a forward-thinking model of how a restaurant could be run. From equal pay for all team members and their ‘Embrace Your Side Hustle Program’—a monthly stipend to accomplish goals beyond West-Bourne—to sustainable practices and a waste-efficient menu, click here to read more about the work she’s doing!

Husband + wife duo Kenneth (Professional Culinary Arts ’10) and Doris Wan are bringing their restaurant Meta Asian Kitchen to Denver, Colorado! Check out the creative and modern versions of classic Asian street food items they’ll be cooking up soon in Denver Eater.

tom bascon
The Philippine Tatler
Chef’s Table: Tom Bascon Talks About The Experiences That Shaped Him

Chef Tom Bascon, 2005 Professional Culinary Arts graduate, is the Executive Chef at M Dining in the Phillipines. Click here to read his interview with The Philippine Tatler to hear how the French techniques he learned at ICC continue to influence his kitchen today.

Adi Kadem, 2004 Professional Culinary Arts graduate, is cooking up tapas-style dishes at Assaf Winery’s Adika Cafe in Tel Aviv! Start out with the labneh sprinkled with za’atar, followed by homemade challah slathered in spicy tomato jam. Make sure to leave room for the brisket-topped baba ganoush! Read more about the Napa of Northern Israel in the Washington Post here.

Looking for a new barbeque spot in Minneapolis? Professional Culinary Arts graduate Jon Wipfli is the Chef/Owner of Animales, where he’s smoking beef ribs, pork shoulder and more all from his food truck. Check out his truck featured on Thrillist’s roundup of the 20 Best Food Trucks in the Twin Cities!

Weschester
Westchester Magazine
This ‘Top Chef’ Celebrity Is Opening a Westchester Restaurant Next Week

ICC alumnus, Ben Pope is leading the kitchen as Executive Chef of Dale Talde’s new restaurant Goosefeather at the Tarrytown House Estate. Talde’s newest restaurant is an ode to the cuisine of Hong Kong, emphasizing dumplings, noodle dishes and Cantonese barbecue. Read more about this must-visit restaurant in Westchester Magazine.

ICC alumna, Erika Nakamura, Co-Owner of J&E SmallGoods is no stranger to butcher shop cases. Now, she’s bringing a new line of consumer-packaged goods to sausage lovers! See what Bloomberg says in this review of their Kielbasa which are made from sustainably raised beef and pork, without nitrates and are redolent in hickory smokiness. Click here to read more.

Chef John Matsubara, ICC graduate and former Executive Chef of Merriman’s Honolulu, opened his first restaurant—Feast in Mānoa—a fresh take on comfort food with island roots and a twist of the culinary big city! Check out one of his many standout dishes like the sake salmon chazuke or butter-poached crab in a roll. Read more about his new restaurant in Honolulu Magazine here. Plus, click here to see what he says about one of his mentors, ICC Dean Chef André Soltner, and how he inspired his favorite way to eat natto in this interview with Frolic Hawaii.

Miriam Gitelman, graduate of ICC’s Professional Pastry Arts program developed her chocolate business in her home over the last five years while working as the co-founder and COO of an e-commerce business. Last week, she opened Coco Jolie in Englewood, NJ, a kosher, vegan chocolatier with confections so exquisite you can’t help but admire them. Check out Gitelman’s artistic bon bons which resemble small jewels more than chocolate!

Baking with bugs—on purpose! In this month’s issue of Pastry Arts Magazine our Director of Pastry, Chef Jansen Chan, sat down to discuss all things insect flour. While the consumption of bugs is not a new concept, we’re seeing it more and more. Read more about it and learn how Chef Jansen cooked with bug flour here.

syrup
WASHINGTON POST
Before You Pour All That Maple Syrup On Your Pancakes, Here’s What You Should Know About It

Laura Sorkin, Professional Culinary Arts alumna and co-owner of Runamok Maple in Fairfax, VT, sat down with the Washington Post to discuss everything maple syrup. From different grades, to storing your liquid gold, check out her expert tips + delicious recipes like maple butter and frozen maple mousse!

ICC alumnus Walter Donadio is the Executive Chef of the new Jersey City restaurant, Lokal JC. In this interview with BroadwayWorld.com, Chef Walter shares that diners can expect a fresh locally sourced menu from the Garden State while enjoying jaw-dropping views of the Manhattan skyline. Read more about the newest addition to Jersey City’s revitalized dining scene here.

The New York Times editor Emily Weinstein provides a special shout out to ICC alumna Danielle Oron (Culinary ’06) and her recently published cookbook Food You Love But Different. In it, Danielle shares how to simplify your cooking in an exciting way, embracing recipes she loves, but adding a twist. Click here to read more.

Get a sneak-peek at Sarah Welch’s restaurant, Marrow, in Detroit. The ICC alumna takes SEEN inside the kitchen where they’re working to rekindle the butcher-customer relationship by building a sustainable, equitable business. Watch the video here.

Another 2005 Professional Culinary Arts graduate is in the news this month! Jonathan Beatty, the new executive chef of La Tavola in Atlanta, Georgia, is excited to bring his expertise to the 20 year old restaurant with a new take on the Italian menu. Read more about it in Food and Beverage Magazine here.

CELEBRATE NEW YORK BREAD WEEK AT ICC THIS OCTOBER

We’re gearing up for the ‘Bread Carpet’ this Fall! After their debut competition in 2018, the Tiptree World Bread Awards returns to New York City this October for the second annual competition—inviting professional bread bakers to stake their claim alongside some of the best breads in the world. ICC is proud to return as the Educational Partner for the Awards and we’re excited to share that Chef Jansen Chan (ICC Director of Pastry Operations) and ICC Graduates Melissa Weller (Highstreet on Hudson), Rhonda Crosson (Meyers USA) and Zoë Kanan (Simon & The Whale and Studio) will be bringing their expertise to the judging panel.

NY Bread Week 2019

In honor of their return to New York City, the organizers of the Tiptree World Bread Awards USA, in partnership with Edible Queens, are delighted to announce the first-ever New York Bread Week (Thursday October 24 – Wednesday October 30, 2019) to celebrate all things bread. With the Awards at the heart of it – Judging Day is on Tuesday October 29 and Awards Evening on Wednesday October 30 at Landmark on the Park, Central Park West – the week of events and activities is set to feature some of the best breads available in NYC. From bread and Tiptree jam-tastings at the world-famous Zabars to specials at bakeries & cookbook shops and bread baking classes at ICC, there will be no shortage of bread-related fun to enjoy!

Check out how you can join in the festivities at ICC below. Be sure to follow us @iccedu and #I♥NewYorkBreadWeek for bread baking tips from our dedicated Bread-Instructor, Chef Johnson Yu and his Art of International Bread Baking class!

bread week photo
Bread Appreciation Day at ICC: NY Bread Week Kick-Off!
October 24, 2019 | Thursday, 3:15-4:15pm

Open to ICC Students & Staff and by Invite Only

To kick-off New York Bread Week, we’re hosting a Bread Appreciation Day to thank our Art of International Bread Baking students and their instructor, Chef Johnson, for all that they do to provide delicious breads for the school each day! Throughout the day, we’ll be sharing a behind-the-scenes look at our dedicated bread kitchen, as well as baking, proofing and fermenting tips to achieve the perfect crust and crumb on our Instagram @iccedu. Then in the afternoon, we invite all ICC students, staff and guests to “break bread” together in the 2nd floor Amphitheater! Come and enjoy the freshly-baked loaves from the Bread class paired with a selection of jams provided by Tiptree and tea provided by Rishi Tea. Plus, you’ll be able to take a loaf, baguette or roll home with you!

ICC’s Artisanal Bread Baking Course
October 21-25, 2019 | Mon-Fri, 5pm-11pm
Price: $1,575
Register Here

Get ready to channel your inner bread baker during New York Bread Week 2019! This inspiring class—taught by the same instructors who teach our professional program—will train you in the proper mixing, kneading and professional bread baking techniques to make breads from around the world. In this 5-day course, you’ll gain the techniques to properly mix, ferment, fold, shape, score, finish and bake a variety of breads and viennoiseries including baguettes, brioche, challah, croissants, traditional loaf breads and more! Even if you have no prior experience making bread, you’ll discover the joy of baking and unleash its mysteries, while learning techniques for a spectrum of tastes and textures. Plus, students will receive a special gift from Tiptree, sponsor of the World Bread Awards USA. Click here to learn more.

stephanie nass

From Culinary School to Lifestyle Brand, How Chefanie Built Her Business

You may be wondering, “what can I do with my Professional Culinary or Pastry Arts education after I graduate?” From working in esteemed kitchens around the world in any number of global cuisines, to building their own businesses and brands, our alumni work in every facet of the food industry.

Take 2015 graduate of our Professional Culinary Arts program, Stephanie Nass. Chefanie, as she’s better known to her 70,000+ Instagram followers, is a culinary influencer, dessert innovator and creative caterer with a culinary lifestyle brand that’s growing!

Before graduating from ICC, Chefanie began hosting private dinner parties through Victory Club, a social dining club for young professionals to connect over the culinary and visual arts. If that wasn’t enough, in 2016, Stephanie launched Chefanie Sheets, an innovative dessert “accessory” that can elevate any store bought or homemade dessert. These eye-catching designs have been featured on The Today Show, Refinery 29 and even in O Magazine.

Today, she’s continued to further expand her brand with Chefanie.com, a one-stop shop for tableware, accessories, recipes, and even advice for hosting the perfect parties. With her brand set to become the next Martha Stewart, we sat down with our grad to learn more about why she chose to go to culinary school, growing her business and so much more. Read below for the full interview!

Where were you born & raised? Was cooking and food something you were exposed to at a young age?

I grew up in Westchester, New York! At home, love came in the form of food, and as a child, bliss was hanging in the kitchen, watching my mother cook, tasting every single thing she made.

Why did you choose to go to culinary school?      

I wanted to go to culinary school for so many reasons! To learn formal techniques, to meet peers as passionate about the culinary arts, and for the professional credibility that comes with having a culinary degree.

When did you decide to start your brand? How did you initially start Victory Club and what did it morph into?
I began hosting art-inspired suppers in my first NY apartment in 2014. Those meals turned into Victory Club, which is now a roving dining club that brings young professionals together over the culinary and visual arts in arts spaces. Chefanie grew out of Victory Club, and is now a culinary lifestyle brand that encompasses products, services, and media.

What has it been like to work with major brands like Ann Taylor and Uniqlo? How have you secured those brand deals?
It has been a tremendous honor to work with all of my clients. By making interesting things and sharing them on social media, I have been able to form relationships with brands that have endured for several years.

You graduated from ICC’s Culinary Arts program, but you’re well known for your cakes and cookies. How did you decide to expand?
I earned my degree in Professional Culinary Arts and always cooked savory; however when I launched Chefanie Sheets — edible sheets in decorative patterns for cakes, cookies, and donuts — I began getting more orders for patterned treats than anything else. Chefanie offers seated dinners, passed hors d’oeuvres, and creative grazing tables, as well as customized treats.

chef nass with her products

How have you grown your audience over the years?
Day to day, I strive to create interesting work, capture that work in photographs and videos, and share them online. As much as possible, I engage with my audience and other influencers to create conversation.

Do you have a piece of advice for a student wanting to follow in your footsteps?
Work from your heart — and work hard!

What’s next for Chefanie? Any fun projects coming up that you can share?
We’ll be launching new products on October 30! Every single item was inspired by the festive season and conceived to spark cheer. (Subscribe to our newsletter to see everything the moment it launches!) Other than that, we’ll be blogging our best entertaining and cooking ideas, and hopefully those will become a book in 2020!

sarah welch

On the Nose-To-Tail Movement with Sarah Welch of Marrow

chef sarah welchJust this year, Chef Sarah Welch’s restaurant, Marrow, was nominated for a James Beard Award and named one of Eater’s 16 Best New Restaurants in America. Her restaurant, where she is the Executive Chef and Partner, is arguably one of the hottest restaurants of 2019—not just in Detroit, but in America. So, who is the 2010 graduate of our Professional Culinary Arts program?

She was raised between Jamaica and Michigan in a family that surrounded themselves with culture, cooking, and eating. After earning a degree from MSU in Restaurant Management, Sarah left Michigan to pursue her culinary studies at ICC, where she graduated at the top of her class. While most of her training comes from notable Michigan chef Brian Polcyn, she grew a loyal following during her tenure as Executive Chef of Republic Tavern, an extremely seasonal, award-winning, nose-to-tail restaurant in Detroit. Today, Sarah is the Executive Chef and Partner at restaurant-butcher shop hybrid Marrow, where she explores seasonal ingredients through a world lens.

Marrow is a farm-focused restaurant and whole animal butcher shop, working with local farms and purveyors that embrace sustainable, humane, and ethical practices. With the desire to be known as the neighborhood spot where customers feel at home, their mission is to “…connect local producers to local communities with a focus on constant evolution through education.”

To contribute to the Detroit community, they support local charities, mentor culinary students, and work with local businesses to better connect people to the food they eat. We sat down with Sarah to discuss life after culinary school, why the nose-to-tail movement is so important, and how supporting local can give back to a community. Check out our interview below!

Where were you born & raised? Was cooking and food something you were exposed to at a young age?

I grew up splitting my time between Ann Arbor, where my family lived, and Boughton, Jamaica in the West Indies where my father was building a resort. We grew up with Jamaican children who, unlike the American children we were friends with, could cook for themselves as early as 8. I was fascinated with their ability to grill fish over open fires or make dumplings from just flour and water. Those are certainly foundational memories for me, but my family, as a whole, is very food focused. Eating Foie Gras for Christmas wasn’t unusual, so I’m sure that played a part in my interest in food too.

Why did you choose to go to ICC? Was there a reason that you decided to attend culinary school first instead of jumping into the restaurant industry?

I had always wanted to go to culinary school, but my father insisted that I go to business school first. He figured I’d have a change of heart because he knew that it was a hard career that doesn’t always pay well. But, I’m stubborn, so after graduating from Michigan State University with my business degree I made good on my word and enrolled in culinary school.

I chose to go to culinary school, instead of going straight into the industry, because I knew that there was a lot that I didn’t know. I didn’t want to be operating at a disadvantage. I knew culinary school wouldn’t provide me with everything that I needed to know, but that it would give me a foundation of knowledge and a greater chance at success when I did join the work force.

I chose ICC because I only needed hands on knowledge—not a four year degree. While working in Lansing, Michigan area kitchens before choosing a school, I had asked around about reputable places to go. One of my chefs at the time insisted I check out ICC. I went on a tour and immediately felt like the type of education that ICC was providing, with intense hands-on training and real life experience cooking classic food, was the kind of education I was looking for. Also, I really liked that there was a work requirement to the education. My externship at the Spotted Pig was hugely influential to my career trajectory. Not to mention, the school has an incredible network of alumni and chefs, and I knew that was a huge part of the industry and your success in it.

Do you still use any knowledge that you learned at ICC in your day-to-day?

I don’t often find myself relating the skills I have to what I learned in school versus what I learned in kitchens after school, but I know that the knowledge I gained in school allowed me the experiences in my career. There are certainly techniques, finer points of cooking, which I have that those without a culinary education do not have—I’m also aware that they have a working knowledge of the industry that I do not yet have. Regardless, I am certain I use the knowledge I gained in many ways.

What made you interested in the nose-to-tail movement?

My externship at ICC led me to staging at The Spotted Pig which opened my eyes to offal cookery. I decided to leave NYC to work for Brian Polcyn, the co-author of Charcuterie: The Craft of Salting, Smoking, and Curing and Salumi: The Craft of Italian Dry Curing. Working for him, I learned how to fabricate and manipulate most animals. I also learned the importance of full utilization and its impact on not just the planet, but the bottom line of a business. Its been a cornerstone of my cooking, both from an ethical and a pragmatic stance, ever since.

Why is exploring local ingredients and educating your customers about their food so important to you?

I think people are far too removed from the food chain. I feel responsible for ensuring that people who dine with us understand where their food comes from and what it took to get the food to them so that they understand the pricing. By educating people about the food they eat, they are more empowered to make better food choices. An educated customer base, one that understands the implications behind the food that they eat, has the capacity to drastically improve the food network as a whole. And so we work slowly to bring food consumption and cultivation back to a local economy— to wean off commodity food purchasing and return to seasonal, local eating. We know food that spends less time travelling isn’t just better tasting, but that it’s less harmful to the planet.

Joey Baldino

Joey Baldino

Joey Baldino

Graduate of the Professional Culinary Arts program 2002

Chef and restaurateur Joseph Baldino, known for his deeply traditional Italian cooking, owns Sicilian BYOB Zeppoli in Collingswood, New Jersey and Palizzi Social Club. He is an eight-time James Beard Award semifinalist, and in 2017, Bon Appetit ranked Palizzi Social Club the #4 restaurant in the United States. Prior to opening Zeppoli, he honed his culinary skills at Vetri, Osteria, and in the kitchens of other top Philadelphia chefs including Georges Perrier, Michael Solomonov, and Jose Garces. As a young cook, he apprenticed with Alice Waters at her legendary California restaurant Chez Panisse, worked at Ana Tasca Lanza’s farm in Sicily and cooked at Daniel Boulud’s New York City flagship Daniel.

He is a graduate of Temple University’s Fox School of Business and the French Culinary Institute in Manhattan. Today, he proudly resides just blocks from Palizzi Social Club, near Mr. Martino’s Trattoria, where he had his first restaurant job bussing tables, and proudly carries on his family’s third-generation South Philly legacy of good food and authentic hospitality.

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student

Announcing New Mystery Basket Challenge For Professional Culinary Arts Students

The culinary industry is fast-paced and constantly growing, which is why our Professional Culinary Arts curriculum continues to evolve, preparing students for today’s kitchens and culinary scene. Whether it’s harnessing the wave of culinary technology—with lessons on sous-vide, low-temperature cooking, hydrocolloids and more—or connecting your culinary techniques to the beginning of the food chain—embracing sustainability and seasonality through our Farm-to-Table extension, students learn the techniques that today’s chefs need to know.

That is why we were so excited to launch a new addition to Level 4 of our Professional Culinary Arts program earlier this year—The Mystery Basket Challenge! On the final day of their 400 hours at ICC, and prior to going on their externships, students are given 4 secret ingredients and are tasked with creating an original dish from scratch. In only 2 hours, they’ll be asked to conceptualize, plan, cook, plate and present their dish to a panel of judges. The challenge allows student’s to flex their creative muscles and combine the culinary and plating techniques learned with the skills they’ve developed for consistency in flavor, timing and presentation.

Leland Clark, Vice President of Student Affairs, remarked that the “Mystery Basket Challenge was designed as a culmination of students’ four levels of progressively complex cooking, and as an exhilarating final activity before they begin their professional externships. We are always excited to see the amazing creativity and skill on display in each group!” With a few classes now having completed the Mystery Basket Challenge, we’ve seen great use of the secret ingredients in imaginative applications like a savory brittle, scallion and kale pancakes and even a pork pho with handmade noodles!

Plus, with a very generous donation from Crooked Brook and the Mohawk Valley Trading Company, 1st and 2nd place winners walk away with prizes—like a beautifully crafted apron or a giant jar of organic maple syrup—after the challenge. Crooked Brook has designed and manufactured chef coats and aprons for the world’s most distinguished and discerning chefs since 1989. The Mohawk Valley Trading Company offers the highest quality organic, unprocessed natural products they can produce such as maple syrup, maple sugarraw honey and beeswax candles.

Below, check out some of the images from our recent Mystery Basket Challenges and get inspired for your future challenge in Level 4 of the Professional Culinary Arts program!