Barrel of Sherry

Certified Sherry Wine Specialist Seminar

Lustau, maker of top quality Sherries, presents a brand new wine certification available to all wine students and professionals: the Certified Sherry Wine Specialist. Offered by Lucas Payà, Certified Sherry Educator and Lustau’s Brand Educator, this brief course offers Intermediate Level study material that has been reviewed and approved by the Regulatory Council of Jerez.

After many successful SOLD OUT workshops, ICC has partnered with Lustau again to host the certification seminar this April. Register today to reserve your seat!

Monday, April 22
3:30pm-6:00pm
International Culinary Center
28 Crosby St, 5th Floor | New York, NY 10013

Cost: $35 per person

EVENT DETAILS

The program consists of a 2.5-hour class that includes:

    • Instruction on the history, geography, climate, viticulture, wine-making, and wine styles.  When studying the styles of sherry, students will learn about their differences, pairings, and best ways to serve.
    • A tasting of 6 wines, including all the basic styles (Fino, Amontillado, Oloroso, and Dulce).
    • A 28-question test, graded after the course to award the Certified Sherry Wine Specialist recognition to those with a passing score of 20 or higher.

The Certificate of Achievement will be signed by both Lustau’s CEO and César Saldaña, Director of the Regulatory Council of Jerez. They will be numbered and a list of those that passed the course will be shared with the Regulatory Council.  A Certificate of Recognition will be issued to those that do not achieve the passing grade but only signed by Lustau.

Attendees must be at least 21 years of age.

Barrel of Sherry

Certified Sherry Wine Specialist Seminar

Lustau, maker of top quality Sherries, presents a brand new wine certification available to all wine students and aficionados: the Certified Sherry Wine Specialist. Offered by Lucas Payà, Certified Sherry Educator and Lustau’s Brand Educator, this brief course offers Intermediate Level study material that has been reviewed and approved by the Regulatory Council of Jerez.

After many successful SOLD OUT workshops, ICC has partnered with Lustau again to host certification classes in both NY and CA. Buy your tickets below!

Saturday, October 6th
10:00am-12:30pm
International Culinary Center
700 West Hamilton Ave | Campbell, CA 95008

Cost: $40 per person

Thursday, November 15th
3:30pm-6:00pm
International Culinary Center
28 Crosby St, 5th Floor | New York, NY 10013

Cost: $35 per person

EVENT DETAILS

The program consists of a 2.5-hour class that includes:

    • Instruction on the history, geography, climate, viticulture, wine-making, and wine styles.  When studying the styles of sherry, students will learn about their differences, pairings, and best ways to serve.
    • A tasting of 6 wines, including all the basic styles (Fino, Amontillado, Oloroso, and Dulce).
    • A 28-question test, graded after the course to award the Certified Sherry Wine Specialist recognition to those with a passing score of 20 or higher.

The Certificate of Achievement will be signed by both Lustau’s CEO and César Saldaña, Director of the Regulatory Council of Jerez. They will be numbered and a list of those that passed the course will be shared with the Regulatory Council.  A Certificate of Recognition will be issued to those that do not achieve the passing grade but only signed by Lustau.

Attendees must be at least 21 years of age.

Prosecco

DUELING BUBBLES: Prosecco ConVal Workshop with Alan Tardi

The two most popular sparkling wine categories in the world today are undoubtedly Champagne and Prosecco. Despite fundamental differences in image, production, process and price, the two bubblies have — surprisingly — much in common, such as their origin, history and evolutionary development of these otherwise different wines.

Monday, October 15th | 3:00-5:00pm
International Culinary Center
28 Crosby St, 5th Floor | New York, NY 10013

Cost: $25 per person

*Must be at least 21 years of age and an ICC Intensive Sommelier Training Student, Graduate, or Industry Professional*

 

EVENT DETAILS

Join us for a special workshop and tasting with Alan Tardi, award-winning wine author, comparing Champagne and Prosecco—noting the obvious differences, while focusing on the many fundamental aspects the two wines have in common. Through the tasting we’ll clarify what makes Champagne and Prosecco essentially unique categories, while also showcasing the commonalities in their individual trajectories. We’ll also showcase the surprisingly diverse and complex terroir of the Conegliano Valdobbiadene area and the many different typologies within the appellation. In the end, you’ll gain a deeper understanding and appreciation of both wines, and the nature of sparkling wine in general.

Some of the wines we’ll taste will be coming directly from Italy for this event, including the sneak preview of a brand-new soon-to-be-released prosecco with super-extended lees aging in autoclave.

Wines tasted will be focused on uncommon prosecchi including:

  • Still prosecco without bubbles
  • Bottle re-fermented prosecco
  • Prosecco with extended lees ageing
  • Single village and/or single vineyard prosseco from a variety of different terroirs
  • Proseccos in a variety of residual sugar levels

Examples of corresponding Champagnes will be noted, but not tasted.

Who is Alan Tardi?

AlanAlan Tardi initially became interested in wine while working as a cook and chef in some of New York’s finest establishments (Chantarelle, Lafayette, Le Madri). After opening his own restaurant in New York City in 1992, Alan began sitting in on panel tastings at the nearby offices of Wine and Spirits and eventually began writing for the magazine. In 2003, Alan moved to the village of Castiglione Falletto in the heart of the Barolo region in Piemonte, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process, an experience which completely changed his perspective on wine. His first book, ‘Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo’ (St Martins Press, 2006) won a James Beard Award for Best Wine and Spirits Book of 2006. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) won a Gourmand Best in the World Award in the French Wine category. Alan currently divides his time between New York and Castiglione Falletto.

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Boost Your Food Business: Hosted by Instagram

Learn the tips, tricks and information that everyone wants to know directly from Instagram in an afternoon of hands-on workshops, presentations & panel discussions.

With 200 Million+ Instagrammers visiting at least one Business Profile a day, and 60% of users saying they discover new products on Instagram, it’s no wonder that Instagram has become a key tool for brands & businesses to reach new & existing audiences. So what does it take to harness the power of Instagram to promote your restaurant or food business? Come to our FREE workshop to find out!

RSVP to join us for this exclusive event!

Thursday August 30th | 3:30-5:30pm
 3:30 pm-5:30 pm
ICC Ampitheater
462 Broadway, 2nd Floor | NYC

 

*SOLD OUT* To join the waitlist, please email events@culinarycenter.com.
We will contact you if a seat becomes available.

EVENT AGENDA

101 COURSE

 

201 COURSE

 

HANDS ON

 

PANEL

Food Passions & Social Media: Learn from the Instagram team why food & social media are a powerful match, as well as how to get started

From Discovery to Action: Learn from the Instagram team advanced tips for how to drive new or existing customers into your restaurant, cafe, or other business establishment

Stories School: The Instagram team will walk through an interactive exercise on how to create compelling stories content that inspires customer action

Examples and Q&A: 4 successful culinary establishments will explain their unique social media journeys, and then open up to audience questions

PANELISTS

Mike Bronfin

Product Marketing, Instagram Local Team

• Worked on launching Business Profiles, Insights, Direct features for Businesses, Transactions
• Previously at Twitter and Boston Consulting Group

Gemmy Tsai

 Product Management, Instagram Local Team

• Worked on Instagram Business Profiles and Transactions
• Previously at OpenTable and Hired

Aishwarya Bhake

 Product Marketing, Instagram Local Team

• Worked on Instagram Business and Influencer Legitimacy
• Previously at BloomReach, ESPN and Walt Disney

Jeremy

An Unapologetic Passion for Wine

 Written by Jeremy Troupe-Masi, 2016 Intensive Sommelier Graduate

Food has always represented something far bigger than just nourishment in my life and the addition of wine has only added a fulfilling complexity. My passion for hospitality stems from a desire to expound upon the joy I feel when in the engaged service of others. I did not get into this industry simply because I love food or wine. First and foremost, I have a passion for people and I have found that when enjoying a thoughtfully prepared meal, you get to see people in their most genuine state.

For me, the transition from school to the real-world has presented many challenges, but never-losing sight of my vision is what has kept me pressing forward. I have worked hard over the last eight years building my network and have never leveraged them as much as I am now. I like to consider my network as my team; just as they have had my back through my journey, I would likewise support any of them in theirs. This bond has confirmed for me that relationships are the driving force for greatness. No one can tackle the world alone, and surrounding myself with like-minded individuals has given me with the tools necessary to act.

What is more, without having completed the Intensive Sommelier Training program at ICC, I would not be who or where I am today. This full-on immersion program not only gave me a solid foundation that further developed my vision, it also added an immense depth to my character that I wouldn’t trade for anything. To those who suspect that they are meant for the hospitality or culinary industry, I would strongly advise them to consider educating themselves first. For those hesitant or intimidated by an education specifically in wine, I would implore you to just try it out. Wine is a gateway to endless amounts of information in relation to language, culture, and much more. From it, I have found that I am able to engage with far more people than ever before. What better way to have a discussion than over a glass of wine?

During my training, I learned about soil as if I were a pedologist, studied culture as if I were becoming a historian, in many cases all while trying to open a bottle of Pol Roger’s 2002 Sir Winston Churchill. The learning environment was intimate, and it allowed the Master Sommeliers to spend more time with each of us, assuring that we all received what we individually needed to succeed. Looking back, the most impactful moment for me at ICC was receiving my certification from The Court of Master Sommeliers. On that day, being in a room full of like-minded men and women was intoxicating, and the energy was truly pure with excitement. After 15 weeks of intensive study, I felt as if I was only getting started.

My first job came along soon after receiving my Sommelier Certification. I spent two years as the Beverage Director at Sabio on Main. This job allowed me to not only apply what I had studied, but also immerse myself into the region of Livermore Valley. As it turned out, operating as the buyer for such a notable establishment was a sure, fast way to garner relationships and further ground my network. Additionally, spending everyday interacting with the community showed me the growth potential of Livermore Valley.

Today, I am involved with many projects. At Nottingham Cellars I act as a Branding Strategist working alongside winemakers and the marketing team to build and publish digital media campaigns. Nottingham Cellars is positioning themselves as industry leaders in Livermore. They have three of the best winemakers in the valley in Colin Cranor, Craig Sploof, & Alex Wolfe. Their wines are bold, daring, and progressive while offering a unique and focused sense of place in each bottling. We are in a unique place in time where social media has allowed us to speak directly with our target audiences and consumers, so it is exciting to bring this into my work.

As the Livermore Regional Ambassador for Which Winery, the world biggest winery-based travel site, my objective is to engage and work with wineries to create unique consumer experiences. The company’s goal is to connect people with wineries all over the world. As an ambassador, I hope to use this platform to shed light on this beautiful region.

As the Administrative Consultant for Sidewinder, a new social lounge project by John Kinney of Occasio Winery, my tasks include team building, culture development, beverage management, concept design, developing membership program, conceptualizing digital branding strategies, and publishing an event catalog. The winemaker, and now distiller, David Hendrickson, not only makes the best Rosé in the valley, but he also makes incredible spirits now.

In order to stay sharp and connected to my industry, I also work as a Bartender for a new restaurant called Range Life. Chef Bill Niles comes from Michelin rated Tartine and is elevating the standard in which food is viewed here. Behind the bar, I can remain engaged with guests and see firsthand their perspective on the concept of the food and beverages coming together.

Having compassion and maintaining consistency have been the biggest contributors to the opportunities I have had thus far. One of the best pieces of advice I have received is that “you are always on the clock.” To me, this means that we shouldn’t only be hospitable when we are at work. It represents a steadiness that must be maintained whether you are being paid or not. For me this quote is a subtle reminder that work should not be the reason why I act as a thoughtful, respectful, and mindful individual. These traits originate from my upbringing and my belief that we are all in this together and are responsible for the betterment of one another.

JeremyAll in all, my experience at ICC enabled me to approach career progression with an excitement and confidence that I hadn’t had prior. Right now, I am very much in the process of setting myself up to enjoy what I do for the rest of my life. It is heart-breaking to think that so many of us are almost forced to spend over 3,000 hours a year working in industries that don’t inspire us. Considering the fact that we live in a world where digital media has given the everyday consumer the ability to brand themselves in ways not available before, many of us are enabled to share and, in some cases, monetize our passions. While there are still so many of us struggling to find our way, I believe that over the next decade “loving what we do” will not be such a foreign concept.

Careers in Wine Panel at ICC August 2018

Brought to you by the Intensive Sommelier Training program, the CAREERS IN WINE PANEL SERIES AT ICC is designed to support aspiring wine professionals and seasoned industry vets with education, information and the opportunity to network with industry experts. Each panel brings a new set of career paths, and professionals, currently working in the industry to offer a diverse understanding of the industry!

CAREERS IN WINE PANEL AT ICC

Restaurant Service? Distribution? Wine Making? Media? Which one is right for you.

Wednesday August 8th | 5:30-7:30pm
International Culinary Center
700 West Hamilton Ave, Campbell, CA 95008
Admission is Free, RSVP Required

Find out where you fit in the wine industry during a panel discussion with industry professionals at ICC!

The wine and beverage industry has multiple tiers and options that suit different backgrounds, personalities and lifestyles. Rachel Lintott, Associate Wine Director at ICC, will moderate a panel of professionals representing the diverse avenues available to wine career seekers including distribution, restaurants, vineyards and media. Together, we’ll explore topics such as career paths, salary scales, hiring practices, and qualities that employers are looking for in candidates. Come with your questions – open Q&A with the panelists will follow!

ICC’s Admissions team will be available to provide tours or answer questions regarding our Intensive Sommelier Training program.

Light refreshments will be provided.

PANELISTS

Aaron Babcock, Advanced Sommelier
Sommelier | Quince

Ryan Beauregard
Winemaker | Beauregard Vineyards

Michael Foley
Retail Sales & Hospitality Manager |  Ridge Vineyards, Monte Bello

Susan King, Certified Sommelier, FWS
Regional Manager, SF Peninsula & South Bay | The Henry Wine Group

It Takes A Village – The Support System of ICC’s Intensive Sommelier Training Program

Written by Jared Gniewek
Intensive Sommelier Training Program Student

I am blessed to have support from many different avenues as I stumble through the ICC’s Intensive Sommelier Training Program. I couldn’t imagine going it alone with the sheer amount of information we need to absorb and engage with. Wine is the quintessential rabbit-hole that gets deeper and deeper the further in you explore.

My family, employer, friends, students and faculty at the school create a support system from which I’ve benefited in some vital ways. Frankly, I don’t know if I could succeed on my own. The proverb is “it takes a village to raise a child” and I would extend that sentiment to myself becoming a pinned and certified Sommelier.

My family, who pushed me to begin the program, has truly been there for me. My wife has been the dutiful wine-widow as our schedules clash throughout the program. She hasn’t pressured me to drop hours at my day job or slack on my studies to spend more time with her and the cats and the endless streaming entertainment which haunts all our homes nowadays.

My Aunt, whom I saw at Christmas, received a Coravin as a gift. It was bonus wine tasting time while I showed her how to operate it (prime that needle folks!) and got to dig into a pretty elegant Burgundy 1er Cru followed by a brassy Napa sledgehammer.

My employer at the wine shop has adjusted my schedule to accommodate the class as well as allowing me to have anything in the store at cost so I can expand my palate without breaking the bank (and make me a better hand seller to boot). He has even allowed me to run tastings in the space with some of my fellow class members participating.  Five of us got together on a Sunday, just a few weeks ago and I pulled (at cost) 6 typical wines from France and set up a blind tasting right in the store. It was a great exercise for all of us who felt overwhelmed. Plus we had some laughs, which always help lock in content!

Speaking of my ICC classmates, we have been setting up events and been in constant communication through a messaging app one of my compatriots set up for us all. Keeping abreast of each other’s feelings on the pressures of the program and being able to reach out to each other has made the experience far less daunting.

The ICC faculty has made their availability clear but also that we need to be doing these types of things outside class in order to succeed. Wine must become a lifestyle for the months of the program. (Oh no! I’ve gotta devote myself to something I love! The DREAD!)  I try to keep it on my mind always, and part of my habits daily. This village is pretty rockin’!

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