culinary wellness month

Culinary Wellness Month – May Programming

In order to set yourself up for personal and professional success, it’s important to care for your mind, body and spirit. That’s why this month, we’re turning our attention to health and wellness in the culinary industry. Like any profession, working in kitchens and restaurants has its own occupational challenges. At ICC, we strive to prepare our students for their future career—that means providing them not only with the technical skills to excel in the kitchen, but also the tools to take care of their body and mind for a long, healthy career.

There are so many different ways to promote a healthy lifestyle, and we’re excited to bring you just a small sample of things to incorporate into your daily life that will improve your overall well being. We’ll kick off the month with a deep dive into one of the world’s healthiest foods—extra virgin olive oil. This year, the NYIOOC World Olive Oil Competition returns to the International Culinary Center where 18 judges will analyze hundreds of olive oils from around the world to determine the best extra virgin olive oils for 2019. Following the competition, ICC’s sold out Olive Oil Sommelier Certification Courses begin, teaching olive oil evaluation, production, chemistry, food pairing and sensory assessment. In a special demonstration & tasting designed specifically for chefs, ICC students and alumni will have the opportunity to learn about the many health benefits of olive oil and how to discern quality oils, plus how to pair certain olive oils with food to elevate flavor.

Then, we’ll explore the healing power of food with Chef Hiroko Shimbo through a demonstration of Shojin Ryori—the healthful, time-tested, and highly-respected vegetarian cuisine of Japan—and have the chance to taste and experience how this traditional cuisine promotes wellness in both mind and body. Later in the month, we’ll host two on-site workshops for current ICC students to learn how to take care of their body and mind through simple stretches, strength development and breathing exercises that can be incorporated pre- or post-kitchen shift. Read more about our Culinary Wellness month events below and follow us throughout the month for tips on how to start healthy habits at any stage of your career!

Olive Oil Tasting & Food Pairing: What Every Chef Needs To Know
Tuesday, May 7th | 3:30-5:00pm | ICC Amphitheater

olive oilWe’re kicking off our Culinary Wellness month with a tasting of one of the cornerstones of the Mediterranean diet—extra virgin olive oil. Extra virgin olive oil is among the world’s healthiest foods and it can elevate the flavors of dishes to new heights. On May 7th, Curtis Cord, publisher of Olive Oil Times and executive director of ICC’s Olive Oil Sommelier Certification Program, will teach you how to tell if an oil is good or not and define what he believes every culinary professional should know about this important ingredient.

Curtis will be joined by Chef Perola Polillo—ICC graduate and culinary instructor in ICC’s Olive Oil Sommelier Certification Program—who will demonstrate how pairing certain extra virgin olive oils with foods result in new taste experiences. The afternoon workshop will also include a tasting of some of this year’s top-rated olive oils, as ICC hosts the 2019 NYIOOC World Olive Oil Competition during that week.

Open to ICC Students & Alumni ONLY. RSVP is required as seating is limited. Please email to RSVP.

Wellness in Japanese Cuisine: Shojin Ryori Demonstration
Wednesday, May 15th | 3:30-5:00pm | ICC Amphitheather

hirokoWellness is the state of being healthy in both mind and body. In order to achieve this state, you’ll need to do more than simply drink kombucha, eliminate excess carbohydrates from your diet or consume protein powder for convenience. In this demonstration for our Culinary Wellness Series, Chef Hiroko Shimbo will introduce and illuminate Shojin Ryori, the healthful, time-tested, highly respected vegetarian cuisine of Japan.

This thousand-year-old cuisine can be a guide to the starting point of understanding our relationship to “us” – our minds and bodies; it guides one to understand why we eat, what we choose to eat, how to prepare our food and how to show our respect and appreciation to nature. Chef Hiroko will demonstrate how to make representative Shojin Ryori dishes including vegetarian dashi stock, goma-dofu (a savory tofu-like sesame cake) prepared in two ways and sesame dressed seasonal vegetables. You’ll also have a chance to taste this traditional Japanese Vegetarian Cuisine and experience firsthand how food can heal the mind and body.

Open to ICC Students & Alumni—no RSVP required.
Limited seating available for the general public by RSVP only. Please email to RSVP.

Taking Care of Your Body & Mind: Strength Development for Chefs
Wednesday, May 22nd | 3:15pm-3:45pm OR 4:00pm-4:30pm | Room 505

five pointsAs you develop your culinary or pastry skills in our kitchens, we also want to help you prepare your mind & body for your professional careers. On May 22, join us for an exclusive hands-on class with Five Points Gym of NYC as part of our Culinary Wellness month. During this unique event, they’ll teach us about the art of Indian Club Swinging—a popular type of exercise used to develop strength with lightweight bowling-pin shaped wooden clubs. Learn from the experts to incorporate these swinging & rotation exercises into your daily routine—you’ll gain the tools to develop your strength for the kitchen and incorporate it into your post shift recovery methods. Students will be asked to participate in physical activity—please wear loose comfortable clothing to work out in like sweat pants & t-shirts. Limited space is available, please RSVP in advance to secure your spot in one of the following 30 minute sessions.


Two 30-minute sessions available:

Session 1 (3:15pm-3:45pm) | 15 student max

Session 2 (4:00pm-4:30pm) | 15 student max

Open to Current ICC Students ONLY due to limited capacity.
Students must RSVP to with your full name, current program & level, as well as your preferred timed session. 


Cookbook Conversation With Alumna Anna Gass & HarperCollins

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

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


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

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

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

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

thai food

The Truth About Authentic Thai Cuisine

Thai Cuisine, well known for its spiciness, is really better characterized by its complex balancing of five distinct flavors—sour, sweet, salty, bitter, spicy—and is the secret to mastering Thai food. Thai cuisine is vast and varied, heavily influenced by regional ingredients, food traditions and the cultures of surrounding countries. For instance, the food of Southern Thailand tends to be very spicy and incorporates a lot of seafood. In other regions, dishes are served with different types of rice—Central Thailand leans toward jasmine rice while sticky rice is a staple of Northeastern Thailand.

During the last week of March, ICC and the National Research Council of Thailand hosted a 3-day series of hands-on classes, workshops and demonstrations promoting authentic Thai cuisine. Throughout the week, the techniques behind Thai cooking were shared to the ICC Community—including chef-instructors, current students and alumni—through the Thai Cuisine to Global Market project. Alumna of ICC’s Professional Culinary Arts program, Chanchana Siripanwattana, who brought the project back to her alma matter, was excited to help promote her country’s amazing food in NYC.  From ingredients, techniques, unique recipes and cooking processes, read about what we learned in our week of activities below!

The Harmony of Flavors is Important

crispy noodlesThai cuisine is all about balancing the five distinct flavors consistently found among the various dishes—sour, sweet, salty, bitter and spicy! Typically, a truly authentic dish has at least two of these flavors working together to pack a powerful punch. Many people initially think of Thai food as extremely spicy, but it’s important to know that not all Thai food is created equal!

Cooking Techniques in Thailand Were Learned From Many Countries

Thai cuisine is a melting pot of other culture’s techniques and flavors that, over thousands of years, were adapted to create the country’s distinct food culture. Popular stir-fry dishes came from China, while notable Thai curries were adapted from India’s well known versions. Different areas of Thailand also have vastly different cuisines because of ingredients readily available. The culture of regional villages and cities also vary depending on the influences of neighboring countries. So, if you’re travelling around Thailand, expect to experience new dishes in each place!

It's Common For Food To Be Served at Room Temperature

Unlike Western cuisine where food is served chilled or piping hot, many Thai dishes are served at room temperature! Some say it’s to create a more relaxing dining experience, while others say its to help bring down the spice level in some dishes. Whatever the reason, don’t be surprised if a dish arrives at room temperature—it’s definitely intentional!

The next time you order Thai food, or maybe even journey to Thailand, think about the balancing act of flavors that the chefs aim to achieve, the melting pot of techniques & cultures, as well as the differences in Western cuisine!
About Chanchana Siripanwattana

Chanchana Siripanwattana is a 2011 graduate of ICC’s Professional Culinary Arts program. Before graduating with her Grande Diplomé, she received a Bachelors of Science in Microbiology from King Mongkut Institute of Technology and Masters of Food Technology from Chulalongkorn University. After spending time in NYC at ICC, Chanchana returned to Thailand to receive her PH. D. in Technopreneurship and Innovation Management from Chulalongkorn University. Now, she is the Head of Culinary Technology and Service at Suan Dusit University and also manages the university’s bakery by developing new products and using local ingredients. She is currently traveling with the Thai Cuisine to Global Market Project to bring the flavors of her home country around the world!

good france festival

Celebrating French Cuisine in NYC

At the International Culinary Center, we love any excuse to celebrate French food and wine—we were founded as the French Culinary Institute after all! So this March, we were thrilled to participate in the Goût de France festivities with the French Consulate as they expanded the Official Good France Day, March 21st, into a 4-day festival celebrating la cuisine Provençale all around New York.

From March 20-23, New Yorkers had the chance to experience a taste of Provence with a spotlight on the region’s best chefs and its iconic dishes. ICC was proud to host the educational series of the Goût de France festival on Thursday, March 21st (the Official Good France Day worldwide) with a full day of hands-on classes, workshops and a celebratory reception.

Throughout the day, attendees learned about the incredible ingredients of Provence and how they could use them in their own kitchens. Below, learn what these seven featured chefs taught our attendees and find the recipes for their French classics to create at home.

On the morning of March 21st, 24 eager attendees gathered to create one of the most iconic dishes of Marseille— bouillabaisse. Chef Serge Devesa, Executive Chef of the Loews Regency in NYC, taught the secrets behind creating his perfect seafood stew.

A native of Marseille, Chef Serge has been cooking French, Asian and Caribbean cuisine for over 30 years. His bouillabaisse recipe is said to be one of the best in the country, and participants were lucky enough to learn how he’s been creating it for decades. Seemingly simple tricks like asking your fishmonger for the bones of the fish you’re purchasing were divulged, as well as incorporating fish stock to your rouille sauce to add a punch of flavor to your dish. For Chef Serge’s iconic bouillabaisse recipe, click here.

chef herveAfter Chef Serge’s hands-on class, cooking class attendees, ICC students & alumni and community guests were treated to three demonstrations throughout the day. First up, our very own Director of Culinary Arts & Technology, Chef Hervé Malivert, demonstrated how to make a delicious snack from Provence—panisse! Panisse is a fried chickpea flour cake straight from the south of France and served best with a glass of rosé in the summer months, or paired with heavier dishes in colder months.

panisseChef Hervé stressed that when you’re cooking the batter, it is vital that you cook off the chickpea flour to avoid having a raw flour flavor. This cooking time will vary, but you’ll be able to tell when the mixture begins pulling away from the sides of the pan and the starchy flavor has dissipated. Chef Hervé paired his dish with a delicious aioli & tapenade. You can recreate this snack from the South of France using his recipe here.

olivierFollowing Chef Hervé’s demonstration,  Chef Olivier Reginensi, Corporate Executive Chef of Maison Kayser, NYC taught attendees how to make a traditional soup from Provence—Pistou! Pistou is a healthy spring soup with onion, garlic, tomato, pasta and pesto, perfect for the rainy days of April & May.

Interestingly enough, you’re not supposed to make Pistou soup with chicken or vegetable stock for a few reasons. For one, it is supposed to be a cheap soup that is filling, and shouldn’t require purchasing stock. In addition, it also allows the fresh flavors of the vegetables to be showcased in the soup. Chef Olivier stressed paying attention to the different vegetables when cooking as cook times vary. For instance, the cranberry beans that are essential to the soup take 15 minutes to cook, while the zucchini would be too soft if you cooked it in the soup for that long.

saint victors navettesTo pair with his Pistou soup, Chef Olivier also made Saint Victor’s Navettes. The texture of these sweet, mini baguettes reminded some of biscotti. When making Saint Victor’s Navettes, it’s important not to skimp on the orange blossom—a key ingredient in these mini treats. Find Chef Olivier’s recipes for Pistou soup and Saint Victor’s Navettes here.

Rounding out the day of educational workshops, Chef Florian Hugo—cookbook author & chef—joined the ICC community to create one of the most widely recognized French dishes, Ratatouille, along with a sugary dessert, Chichi-Fregi, that was not to be missed. Unlike Pistou soup, where the vegetables are can be alternated depending on what’s available and in season, ratatouille must be made with a few key ingredients: tomatoes, onion, garlic, eggplant, red pepper and zucchini.

ratatouilleAfter enjoying Chef Florian’s perfectly plated ratatouille, he treated attendees to a sweet finish—chichi-fregi. Chichi-fregi is a fried, light & airy doughnut that is rolled in sugar and commonly served as street food. They are similar to beignets found in New Orleans, but with an orange blossom twist for added flavor. Find both of his recipes here.

To conclude the day, Chef Jean-Louis Dumonet, President of the Maître Cuisinier de France-North American Chapter, Chef Jean-Louis Gerin, President of the Academie Culinaire de France-US Delegation and Chef Sébastien Baud, Chef of the Consulate General of France-NY featured signature dishes from Provence in passed canapés and glasses of Rosé provided by Château D’esclans.

New York’s Consul General of France, Anne-Claire Legendre, ended the night with a speech that was a perfect conclusion to the day of festivities. As she said, “When you think of Provence, you think of long lunches by the sea, fantastic landscapes and a long swim in the sea.” By bringing the five events to ICC, attendees were able to feel just that in the heart of NYC.

riverpark farm

Understanding Your ‘Foodprint’ – April Sustainability Programming

Since 1970, Earth Day has provided a way to bring environmental challenges to the forefront of our conversations. A catalyst for ongoing education, action and change, Earth Day promotes environmental awareness and solutions while celebrating our connection to the Earth.

tomatoes being grownHere at ICC, we often think about the impact of practices in the culinary industry on the environment. Culinary education plays an important role in teaching one to think about the use of whole ingredient cooking. Our students learn the art of charcuterie and butchery to make use of the entire animal, in addition to learning to make stocks, sauces and more utilizing vegetable cut offs. Promoting usage from leaf-to-root and snout-to-tail not only minimizes food waste, but also cuts down on food cost.

In the Farm-to-Table extension of our Professional Culinary Arts program, students take their culinary education beyond the kitchen through the 4-day Farm Powered Kitchen field trip to Blue Hill at Stone Barns and Stone Barns Center for Food & Agriculture. They also participate in lectures from the agriculture specialists and Stone Barns, as well as field trips to urban farms, green markets and more.

There are other ways to decrease food waste in the kitchen, one of which is composting. Since 2007, the school has composted an average of 350 lbs per day. When possible, the school also regularly donates food to The New York City Rescue Mission, including 3-tier cakes made in our Professional Pastry Arts program. To further efforts on campus to counteract our environmental impact through food, we implemented a Meatless Monday program into our Family Meals.

mushroomsMeatless Monday encourages people to eliminate meat from their diet just one day a week to see both increased health benefits and decrease their environmental impact. In just one year, by eliminating meat from our family meal each Monday, we eliminated 4,600 lbs of meat, saving 4.8 million pounds of greenhouse gases from being emitted into our atmosphere. Since an average car emits 12,000 pounds of greenhouse gases per year, that’s the equivalent of taking 400 cars off the road!

In honor of this year’s Earth Day celebrations, we’re dedicating our event programming in April to promote sustainability in food, farming and business practices to better understand your foodprint. We’ll look at the many ways food impacts the environment, like how sustainable seafood farmers and urban farm-to-table restaurants are shaking up the food industry and much more. Find a list of April demos & events below focused on sustainability and stay tuned for additional details as they become available!

Sustainable Seafood Demonstration and Lecture
with the Sustainable Shrimp Partnership
Wednesday, April 3rd | 3:30-5pm | ICC Amphitheater

Catch of the Day: Sustainable Seafood

As seafood starts to take centre place on many more plates, this session will discuss some of the important sustainability issues facing the sector and why choosing responsibly sourced products makes a big difference not only to taste, but quality, health, and to the environment.

With guests from two leading sustainability initiatives – Jose Antonio Camposano and Avrim Lazar, this session will explore how the farmed shrimp and salmon sectors are making sustainability a key attribute in delivering high quality products which benefit our oceans.

Plus live demos from Ecuadorian Chef Gabriela Cepeda and Vancouver’s Ned Bell will showcase some unique seafood dishes.

Gabriela Cepeda is owner of La Central Deli Shop in Guayaquil with 10 years of experience in the business, and was Head Chef of the Presidential House in Ecuador for 4 years.

Ned Bell is Executive Chef for OceanWise. He has experience working in some of Canada’s top kitchens and was, most recently, executive chef of Four Seasons Hotel Vancouver and YEW seafood + bar. Bell’s diverse background includes seven seasons on Food Network Canada’s Cook Like a Chef and he has been recognized as Canada’s Chef of the Year at Food Service and Hospitality magazine’s 2014 Pinnacle Awards.


Ned Bell

Long-time sustainable seafood ambassador Ned Bell is the Ocean Wise Executive Chef based at the Vancouver Aquarium. Bell’s cooking philosophy is globally inspired and locally created.

With the support of the Ocean Wise seafood program, Bell founded Chefs for Oceans in 2014 to raise awareness about sustainable seafood by riding his bike across Canada. Bell’s dedication to sustainable seafood has inspired many Canadian chefs to get involved in the cause – a movement that is having a meaningful impact on the way consumers think about the seafood they eat, where it comes from and how they, too, can help protect our oceans by making ocean-friendly seafood choices.

Bell was recently awarded the Global Seafood Award for Advocacy at the 2017 Seaweb Seafood Summit.

He has experience working in some of the country’s top kitchens and was, most recently, executive chef of Four Seasons Hotel Vancouver and YEW seafood + bar, a proud Ocean Wise partner. Bell’s diverse background includes seven seasons on Food Network Canada’s Cook Like a Chef and he has been recognized as Canada’s Chef of the Year at Food Service and Hospitality magazine’s 2014 Pinnacle Awards, Best Overall and Rising Star by Where magazine and Top 40 Foodies Under 40 by Western Living magazine in 2008.

Open to students & alumni – NO RSVP required. Limited seating available to the public, RSVP to

Urban Farm-to-Table Demonstration with Riverpark
Led by Executive Chef Andrew Smith & Riverpark Farm Manager Jonathan Sumner
Wednesday, April 10th | 3:30-5pm | ICC Amphitheater

Nestled on a unique garden plaza with romantic East River views, Riverpark represents a dynamic culinary destination reflecting Chef Tom Colicchio’s overall vision as a restaurateur. With menus that change daily to reflect the seasonal ingredients that they have available in their urban farm, Executive Chef Andrew Smith and Riverpark Farm Manager Jonathan Sumner work together to reflect seasonality.

Join us for a demonstration and lecture with Chef Smith and Jonathan in an opportunity to learn how they create a dynamic environment for ingredients to flourish in the heart of New York City.

Open to students & alumni – NO RSVP required. Limited seating available to the public, RSVP to

Business Bites: Reaping the Benefits of Going Green
Thursday, April 18th | 6:30-8pm | ICC Amphitheater

Learn more here!

63 million tons of food is wasted annually in the US—that’s equivalent to 180 Empire State Buildings—and the restaurant industry alone generates 11.4 million tons of food waste each year. There’s no denying that there remains great room for improvement to make food businesses and restaurants more sustainable. In addition to the environmental and social reasons, there are also many economic incentives for businesses to adopt sustainable practices. For instance, did you know that for every dollar invested in food-waste reduction, restaurants can realize about $8 in cost savings? Energy efficiency, composting, recycling, ingredient sourcing and packaging are all ways that food businesses can incorporate sustainable practices to improve their bottom line.

So what does it take to make your restaurant or food business sustainable through the front door and out the back?

In celebration of Earth Day this April, and part of our Understanding Your ‘Foodprint’ series, our latest installment of Business Bites, Reaping the Benefits of Going Green, will demonstrate how these ethical choices can help to reduce your bottom line. Hear from a panel of experts operating local restaurants with an emphasis on sustainability, as well as professionals working to bring solutions in food waste to consumers and food business owners a like. They’ll discuss NYC requirements for commercial organic waste, solutions for hauling food waste, composting, compostable packaging & products, sourcing ingredients, energy efficiency and more. Plus, you’ll also have ample time for networking and the opportunity to learn how ICC’s Food Business Fundamentals program can take you from concept to business plan & pitch in just 6-weeks!

thai cuisine

A Taste of Thailand

Thai Cuisine, well known for its spiciness, is really better characterized by its complex balancing of five distinct flavors—sour, sweet, salty, bitter, spicy—and is the secret to mastering Thai food. Though the ingredients of Southeast Asian cuisine, like fish sauce, may be unfamiliar to some, most are readily on hand and can be used to create exciting flavor profiles. Thai cuisine is vast and varied, heavily influenced by regional ingredients, food traditions and the cultures of surrounding countries. For instance, the food of Southern Thailand tends to be very spicy and incorporates a lot of seafood. In other regions, dishes are served with different types of rice—Central Thailand leans toward jasmine rice while sticky rice is a staple of Northeastern Thailand. So, to really capture the dynamic intricacies of Thai cooking, the International Culinary Center and the National Research Council of Thailand have joined forces to bring the Thai Cuisine to Global Market project to New York!

This March, ICC is hosting a 3-day series of hands-on classes, workshops and demonstrations promoting authentic Thai cuisine to the world. Through this exchange, the project seeks to strengthen the knowledge of Thai cuisine—from ingredients and techniques to regional recipes and cooking processes—and promote authentic Thai dishes to culinary students + instructors, professional chefs and foodies in the US. Join ICC and two celebrated Chefs from Suan Dusit University in Thailand as we journey to Southeast Asia, without ever leaving NYC! They’ll teach us about the complexities of Thai cuisine, and show us how to create, and balance, these flavors in our own kitchens. Don’t miss this opportunity to learn from the experts—check out the three days of events below!

A Taste of Thailand—Chef Demonstration of Authentic Thai Cuisine

Wednesday, March 27
ICC Amphitheater

We’re excited to welcome celebrated chefs from the Suan Dusit University in Thailand—Chef Jareuk Sriaroon & Chef Songpol Vithanwattana—accompanied by ICC Alumna, Chanchana Siripanwattana, for an afternoon highlighting the complex flavors of authentic Thai cuisine. Join us for a demonstration to unlock the secrets of Thai Cooking—from working with ingredients found in Southeast Asian countries, to the art of balancing sour, sweet, salty, bitter and spicy flavors. They’ll share the differences and similarities in different regional dishes of Thailand and explain how local Thai cuisine has adapted influences from surrounding Asian countries into their food. Bringing their expertise to New York for the first time, they’ll demonstrate four traditional Thai dishes—Mee Grob (herb crispy vermicelli), Red Curry with Roasted Duck, Gaeng Som Goong (sour soup with shrimp) and Sago Pudding with Longan & Sweet Corn. Plus, attendees will have the opportunity to taste each of the four dishes and learn how to make these popular Thai dishes in their own kitchens!

Open to ICC Students, Alumni and Staff—no RSVP required. For volunteer opportunities, please contact Natalia Pozzi at

Limited seating available to the general public—please RSVP to to attend.

Private Hands-On Class for ICC Chef Instructors & Alumni

Tuesday, March 26
201 Kitchen

In this 2-hour hands-on professional development workshop, ICC Chef Instructors & Alumni will have the opportunity to learn the techniques behind two authentic Thai dishes—Gratong Thong (minced chicken in crispy golden cups) and Kanom Jeen Namya (rice noodles with yellow crab curry). Through this workshop, you’ll gain an understanding of how Thai cuisine is influenced by the dishes of other Asian countries and learn firsthand how to balance Southeast Asian flavors in your kitchen.

Note: Please bring your knives & chef coat for the class.

Private Hands-On Class for Current ICC Students

Thursday, March 28
201 Kitchen

In this 2-hour hands-on cooking class, current ICC students will have the opportunity to experience firsthand how their culinary education can be applied to cuisines from around the world. Chef Instructors from the Suan Dusit University in Thailand will lead the class in cooking two classic Thai favorites—Pad Thai (Thai stir-fried noodles) and Spicy Beef Salad—from start to finish! You’ll learn the techniques behind authentic Thai cuisine and understand how to use ingredients commonly used in Southeast Asian cooking.

Note: Please bring your knives & come in uniform for the class.


Songpol “Park” Vithanwattana

Chef ParkChef Songpol “Park” Vithanwattana received his Bachelor’s degree in Kitchen & Restaurant Management from Dusit Thani College in Bangkok, Thailand before pursuing his MBA in Modern Entrepreneurship from Ramkhamhaeng University in Bangkok and an MBA in Hospitality Industries from HTMi, Tourism Management Institute in Switzerland.

Chef Vithanwattana’s kitchen experience spans from working as a Commis at the Hotel Sofitel Silom and Centara Grand Bangkok in Thailand before becoming Thai Chef at Ah-hua Restaurant in Zurich, Switzerland. After returning from Switzerland, he became an instructor in Culinary Technology and Service at Suan Dusit University in Thailand. Here, he contributes to the development, planning, and implementation of teaching the next generations of chefs.

Throughout his years, Chef Vithanwattana has won various awards throughout the world. In 2011, he was awarded a gold medal in the Battle of the Chef, 13th Penang International Salon Gastronomique for the meat/ poultry category and awarded the silver medal in the Chef Competition 2016, Taiwan International Food Festival TCAC Culinary Challenge.

Jareuk Sriaroon

chef jareukChef Jareuk Sriaroon began his culinary education in 1999, receiving his certificate in Food Production Operation from Dusit Thani College in Bangkok, Thaliand. He then went on to study hospitality marketing and wine in the Netherlands, as well as hotel management in England.

After his studies, he went on to work in kitchens throughout Bangkok, cooking French cuisine and refining his talents. After his time working in kitchens, he embraced his passion for education to become an instructor at Silpakorn University International College. Then, he became executive producer and host of the documentary Namprik, which celebrated Thai cuisine. Now, he’s continuing his instructor path at Suan Dusit Rajabhat University/ International Culinary School.

During his time cooking, Chef Sriaroon was awarded the title of Official Thai Chef for Thai Food Promotion from the Ruckblick Inoga and the Royal Thai Consulate of Mumbai. He also is a World Chefs Approved Judge by the World Association of Chefs Societies, on the Board of Directors for the Thailand Culinary Academy, and has been a judge in 10+ culinary competitions throughout Thailand and the world.

salmon in brioche

Sous Vide Smoked Salmon in Brioche Recipe

On January 23rd, our Director of Culinary Arts & Technology, Chef Hervé Malivert demonstrated the intricacies of Sous Vide cooking in celebration of International Sous Vide day! Sous Vide techniques can completely change the way a kitchen operates, in both professional restaurants and at-home settings. From determining how time and temperature influence the taste and texture of different foods, to its potential to transform rarely used cuts of meat into tender delicacies, Sous Vide methods make you think in new and exciting ways.

chef herveIn order to properly prepare the culinary professionals of today and tomorrow to use Sous Vide cooking methods in their kitchens, Chef Hervé is leading the charge with an all new hands-on curriculum. Relaunching on May 31st, our Sous Vide Intensive course will teach the techniques behind low temperature cooking and how to adapt them to your own kitchen—whether you plan to use what you learn in a professional restaurant or home kitchen setting!

You’ll explore both professional grade equipment and at-home versions of immersion circulators, as well as the difference between using sous vide vacuum bags and other alternatives. By the end, you’ll taste, test and explore various applications of sous vide cooking for your kitchen, with an array of proteins, vegetables and more! Plus, our resident master of plating techniques, Chef Hervé, will share some of his tips for plating any number of these dishes to perfection!

Before you join us for class on May 31, you can begin practicing with Sous Vide techniques at home. Check out one of the recipes from Chef Hervé’s demonstration below!

Find more information on the Sous Vide Intensive here.

Sous Vide Smoked Salmon in Brioche Recipe

  • Salt, as needed
  • Sugar, as needed
  • 900 g Salmon
  • 100 g Molasses
  • 55 g Liquid smoke
  • 50 g Brown sugar
  • 5 g Black pepper


  1. Combine 4:1 ratio of salt to sugar.
  1. Season the fish heavily with the salt/sugar mixture, covering as much of the surface as possible. Let it rest for 45 minutes, then place your fish in an ice bath (a bowl filled with ice cubes and very cold water) to completely remove the salt and sugar.
  1. For making the glaze: In a bowl, combine molasses, liquid smoke, brown sugar and black pepper.
  1. Transfer the rinsed the salmon to a sheet tray and pat it dry. Next, brush the glaze onto both sides of your salmon.
  1. Place the salmon in a vacuum-pack bag and seal. Cook it sous vide for 1 hour at 113⁰F/45⁰C 
  1. Fill a large bowl with ice and very cold water. Transfer the bag to the bowl and leave it there until the fish is cool to the touch. Remove bag, dry it off, and store it in the fridge either overnight or all day—recommendation is at least 8 hours.

finished plate


Celebrate Chocolate Month at ICC!

chocolateIt’s no secret that here at ICC, we love chocolate. From our Dean of Pastry Arts Jacques Torres—affectionately known as “Mr. Chocolate”—to teaching our Professional Pastry Arts students how to temper chocolate for hand-painted bon bons & showpieces, chocolate runs in our veins. What better way to celebrate National Chocolate Lovers month than with four different opportunities—panel discussions, tastings, demonstrations and one-day classes—highlighting the intricacies of chocolate and it’s various applications—from sweet to savory!

We’ll begin the month with a tasting from a country known for some of the best chocolate in the world— Ecuador! On February 6th, The Ecuadorian Trade Commission travels to ICC to discuss the similarities in agriculture, production and roasting of two of the countries exports—coffee and cacao beans—through a tasting of different varieties of coffee and chocolate.

A few short days later, home cooks and foodies alike can spend their Saturday learning to create their own delicious bonbons in our hands-on one-day recreational class, Chocolate Treats & Truffles! The following week, we’re gathering a panel of some of NYC’s best single origin producers for Business Bites: Unearthing Your Sources to discuss how to source ethical ingredients, understand fair trade practices, navigate customs & importing laws and more.

Lastly, we’ll finish the month with the savory side of chocolate. ICC alumnus, Danny Mena—Chef/Owner of La Loncheria in Brooklyn and one of NYC’s top Mexican chefs—will lead a demonstration on authentic Mexican Mole. He’ll explain how different regions of Mexico prepare their own versions of Mole, and demonstrate how to make two versions: Rojo & Verde. Plus, attendees will have a chance to taste the Mole as well!

Check out the event details below to see how you can join us this February! Plus, don’t forget to purchase your ICC Cooking Pass and save $100 on a one-day recreational class for two if you plan to join us with a friend for our Chocolate Treats & Truffles class (limited time offer, available for purchase through Valentine’s Day).

Ecuadorian Chocolate and Coffee Tasting

Wednesday, February 6th

Cacao beans

Coffee and chocolate carry many similarities, aside from their stronghold on worldwide consumption. Both products are prominent exports of the single origin movement and share commonalities in fruit, agriculture, harvesting, production and roasting. Join us to learn from a country with some of the best cacao and coffee: Ecuador! The Ecuadorian Trade Commission will discuss sourcing from small producers and demonstrate how to work with single origin beans of coffee and chocolate from Ecuador. Attendees will also have the opportunity to taste through different varieties of coffee and chocolate, and discuss pairing the two products. Find more information here.

This demonstration is open to ICC students and alumni, with a select number of seats available for the general public. No RSVP required for ICC students and alumni.

For general public seating, please RSVP to with your full name, email and event of interest.

REC: Chocolate Treats and Truffles

Saturday, February 9th
3:30pm-7:30pm | $195


In this one-day recreational class, you’ll learn the art of tempering chocolate, and use that knowledge to create an array of treats! With an introduction to the skills used by top chocolatiers and our best recipes to take home, you will be ready to make and enjoy your own chocolate treats whenever the occasion—or craving—calls. Learn more about this hands-on class here.

Click here to Apply Now!

Business Bites: Unearthing Your Sources

Wednesday, February 13th

rishi tea

With consumers moving towards ethical buying habits, higher standards for quality and equality are vital in day-to-day business operations. In Business Bites: Unearthing Your Sources, you’ll hear from a panel of experts running some of NYC’s best single origin businesses—from chocolate and spice importers to coffee and tea—on how they operate profitable food businesses without compromising on quality or fair trade practices. Join us to discuss what it’s like to source from around the world, the laws and agricultural regulations with regard to importing products, fair trade best practices and the key players within a supply chain. They’ll share their tips for working with farmers, navigating customs laws and building a network of trusted producers. Plus, you’ll also have ample time for networking and the opportunity to learn how ICC’s Food Business Fundamentals program can take you from concept to business plan & pitch in just 6-weeks! Click here to learn more.

This event is open to the general public, as well as ICC students & alumni.

RSVP to with your full name, email and event of interest.

Authentic Mexican Mole Demonstration with Chef Danny Mena

Wednesday, February 27th


Intense with flavor and a labor of love, Mole can be prepared with dozens of ingredients—chocolate being one of them—in a variety of styles that can take hours to develop the depth of flavor desired! During this demonstration, Chef Danny Mena—ICC alumnus and Chef/Owner of La Loncheria in Brooklyn—will share his expertise in creating an authentic Mexican Mole. You’ll learn how different regions of Mexico prepare their own versions of Mole and have the chance to taste it for yourself—Chef Danny will be demonstrating two types of Mole, a Rojo & Verde. From chiles and garlic, to dark chocolate or no chocolate at all, you’ll be surprised just how many applications Mole can have in your cooking. Click here for more information.

This demonstration is open to ICC students and alumni, with a select number of seats available for the general public. No RSVP required for ICC students and alumni.

For general public seating, please RSVP to with your full name, email and event of interest.
Chef Jacques Torres Sugar

3 Tips For Working With Sugar from Jacques Torres

Chef Jacques Torres and his Sugar ShowpieceDean of Pastry Arts, Chef Jacques Torres stopped by ICC’s New York campus this month to show our students how to work with sugar. Working with sugar is no simple task—it takes years of practice, skill and patience. Watching Chef Torres work with sugar is like watching Picasso paint; it is awe-inspiring, and he makes manipulating and shaping the difficult medium look easy.

For this demo, “Mr. Chocolate” decided to work with something a little different than chocolate—sugar! He created a showpiece featuring a shimmering sugar swan and a lifelike sugar rose. Throughout the hour and a half demo, he shared his insider tips to working with sugar after many years of experience. Below, we highlight some of our favorite tips from him to help you pull and pour sugar like the pros!

1. Sugar Becomes Shiny Through the Process of Satiné

Through the process of pulling the sugar, air is incorporated. As you continue to work with it, a sheen appears. But, be careful not to pull it too much, or else it will become dull!

Chef Jacques Torres Satinizing sugarChef Jacques Torres Satinizing sugar

2. Silicone Molds Will Mold Sugar, but...

…dough will work too! The fat in the dough makes it so the sugar and the dough will never stick together. The temperature difference of the two help to mold the sugar into the desired shape. This is what pastry chefs used before silicone molds were invented!

Chef Jacques Torres pouring sugar

3. Be Sure to Move your Sugar

When your pulled sugar is under a heat lamp, be sure to move it around every so often. This will ensure it keeps the right temperature. Because the heat is on the top of the sugar, it is important to continually flip the sugar so the temperature stays consistent.

Chef Jacques Torres moving his sugar under the heat lamp

If you’re inspired to learn how to make a sugar showpiece like Jacques Torres, check out ICC’s Professional Pastry Arts program where 60 hours of instruction are dedicated to sugar-focused décor, including showpieces like this!



Co-Owner & Executive Chef of El Celler de Can Roca
Wednesday, September 19th | 2:30-4:00pm
ICC Amphitheater
462 Broadway, 2nd Floor | NYC
Open to ICC Students & Alumni* ONLY

This September, current students of the International Culinary Center will have not one, but two unique opportunities to learn from world-renowned chef Joan Roca, Co-owner & Executive Chef of El Celler de Can Roca—named in the top five on Restaurant magazine’s coveted World’s 50 Best Restaurants list since 2009, including top spots in 2013 and 2015.

The annual BBVA-sponsored world culinary tour brings the Roca brothers and the culinary team of El Celler de Can Roca to New York City for two dinners at Cipriani Wall Street on September 18 and 19 for invited diners to enjoy a taste of the contemporary Catalan cuisine showcased at their Girona, Spain-based restaurant. As part of this partnership, select International Culinary Center students will be invited to work in the kitchen with Chef Joan Roca and the El Celler de Can Roca team to prepare for the dinners. This special volunteer opportunity is open to current ICC students only to cook alongside the Roca team and learn some of their innovative techniques first hand. At the end of the event, one ICC student volunteer will be selected by the Roca team to receive a scholarship to continue their education with an internship to train for 4 months at their famed restaurant in Spain, currently named No. 2 restaurant in the world on the 2018 World’s 50 Best Restaurant list.

In addition to the dinner, ICC will be hosting the only NYC master class with Chef Joan Roca on Wednesday, September 19th at 2:30pm for current ICC students and alumni* as part of the educational activities of their New York City tour. Chef Roca, known best for his ground-breaking sous-vide techniques, will discuss the history & inspiration behind the family-operated restaurant, while demonstrating the same modern techniques used to transform Catalan cuisine at their restaurant in Girona, Spain. This special opportunity to learn from one of today’s most influential chefs will be open to current ICC students, with limited seating available for ICC alumni* and media guests.

*ICC Alumni, please contact to RSVP for this event as seating is limited. Standing room may be available.