deans

Celebrate Bastille Day With French Cooking at ICC This July!

In celebration of Bastille Day this July, we’re looking back at our days as The French Culinary InstituteTM with a whole month of programming dedicated to honoring French cuisine and culture, as well as our founding as FCITM. Join us for two demos and tastings this July that celebrate everything we love about French culinary techniques, food and wine, as well three hands-on one-day cooking classes to get you mastering the art of French cooking yourself!

Observe the masterful Chef Jacques Pépin, Dean of Special Programs, in his La Techniques demonstration to learn the fundamental knife skills every good cook must know. Experience the art of pairing through a tasting of Rosé wines and regional French cuisine from our Director of Culinary Arts & Technology, Chef Hervé Malivert. Plus, be sure to register for our French Culinary Institute hands-on one day classes offered all month long!

Check out the event details and classes below & register to attend!

BRUSH UP ON YOUR FRENCH TECHNIQUES...

JULY DEMOS & TASTINGS
rose
Tour de Rosé: Demo and Food Pairing with Chef Hervé Malivert
Wednesday, July 24 | 3:30-5pm
ICC Amphitheater

ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert, will showcase some of the best food and wine from France! We’ll travel through France, right in the heart of NYC, to taste regional dishes from around the country. You’ll watch the steps to creating delicious French classics, then enjoy the dishes paired with rosé wines from the same region! We’ll taste from well known regions, like Provence and Champagne, as well as Languedoc-Roussillon. Plus, don’t miss Chef Hervé’s surprise pairing where we will explore a lesser known region as well!

Open to current ICC students and alumni, RSVP required. Limited seating for the general public may be available with an RSVP to events@culinarycenter.com

Chef Jacques Pepin
La Technique with Chef Jacques Pépin
Wednesday, July 31 | 3:30-5pm
ICC Amphitheater

Join us for an exclusive demonstration with ICC’s Dean of Special Programs, Chef Jacques Pépin, as he shares the fundamental techniques to improve your knife skills.

Open to current ICC students and alumni, no RSVP required. Limited seating for the general public available with an RSVP to events@culinarycenter.com

...THEN LEARN TO COOK YOUR FAVORITE FRENCH CLASSICS!

JULY ONE-DAY FRENCH CULINARY & PASTRY CLASSES
baguette
Saturday, July 13 | 10am- 2pm

Learn how to make the perfect baguette! Get hands-on in mixing, fermenting, folding and shaping your dough with Old-World techniques before scoring and finishing it in the oven.  Then, take home your skills to get that rich, chewy texture, the aroma and the satisfying crunch of the crust in your own kitchen.

macarons
Saturday, July 13 | 3:30-7:30pm

Learn how easy it is to make marvelous madeleines—those elegant and distinctively shell-shaped French cakes—and the ever-popular classic French macaron (Gerber or macaron en français using almonds, meringue, buttercream and ganache). The result: delicate, delicious creations in bright, bold colors.

poisson
FCI French Classics: Soup De Poissons & More
Saturday, July 20 | 10:00am-2:00pm

Escape to the South of France In this installment of our French Classics series. You’ll learn the secrets behind Soupe de Poissons à la Marseillaise—four different fish in a broth fragrant with saffron and Vichysoisse, the classic potato-leek soup. And for the grand finale, you’ll learn to make your own crèmes caramel.

Alumni Spotlight: Julian Medina, Class of 1999

Julian Medina, chef-owner of Toloache, Toloache 82, Toloache Thompson, both Yerba Buena and Yerba Buena Perry, Coppelia, and Tacuba Mexican Cantina locations in Astoria and Hell’s Kitchen, has been creating refined Latin cuisine for over twenty years.

Raised in Mexico City, Julian’s inspiration was the authentic home cooking of his father and grandfather. Training professionally in Mexico City, Julian was brought to New York City by Chef Richard Sandoval; later Julian was appointed as Chef de Cuisine of Sandoval’s Maya, which earned two stars from the New York Times under Julian’s leadership. Maintaining his position at Maya, Julian enrolled in the French Culinary Institute, graduating with recognition in 1999. Soon after, Julian became Executive Chef of SushiSamba, a New York City Japanese-South American restaurant, and helped to open SushiSamba 7 and South Beach’s SushiSamba Dromo.

In 2003, Julian was appointed Corporate Chef of Sandoval’s Mexican restaurants. Julian’s direction garnered Sandoval’s Pampono two stars from the New York Times. In 2004, Julian became the Executive Chef of Zocalo located in NYC’s Upper East Side.
chef-julian-medinaIn August 2007, Julian opened the theater-district gem, Toloache Mexican Bistro, the success of this first venture catalyzed the opening of seven more restaurants in nine years. He expanded the Toloache brand to include an ever popular Upper East Side Toloache 82 in 2012 and Toloache Thompson in 2013. Exploring all reaches of pan Latin cuisine, Julian opened the first Yerba Buena bistro in 2008 in the Lower East Side, and Yerba Buena Perry, West Village, in 2009. Both restaurants have been highly recognized. In 2011, Julian presented the concept of a 24/7 Cuban diner to New York City with the whimsical Coppelia, offering both day and late night foodies authentic Latin fare and dessert favorites. Most recently, the chef has returned to his Mexican roots with the ceviche, taco and fruit vessel cockteles boasting cantina, Tacuba, its two locations are Astoria and Hell’s Kitchen.

Chef Julian has been featured in many publications, including the Men’s Journal, The New Yorker and The New York Times. In 2010 Sam Sifton, famed New York Times food critic, gave Toloache one star along with an applauding review. In March 2011 Julian made his debut on Iron Chef America: Mexican Chocolate Battle, other television appearances include the Today Show, CBS “The Dish”, Beat Bobby Flay (guest judge), NY1, and Telemundo. His Mexican Hanukkah and Mexican Passover menus have become a delighted New York tradition and receive continual praise each year. Chef Julian continues to open new restaurants throughout New York City. He resides in Manhattan’s Upper East Side with his wife and daughter.

What ingredient is central to your cooking?
I love to cook with chiles as each kind is unique and their personality can be noted throughout the dish contributing to a beautiful flavor complexity.

How do you describe your food?
I believe my food is bold and full of flavor, one bite and you know all about my cooking. Presentation is also important to me so my dishes tend to be very colorful.

What would you do if you weren’t a chef? 
I would have pursued becoming an architect.

What’s on your cooking bucket list?  
Fugu (Blowfish), exploring flavor potentials of the Chilhuacle chile, publishing my own cookbook.

How do you find calm in your kitchen?
When the stress heats up in the kitchen I turn to finding fun to take the edge off, always by laughing and joking with my fellow chefs.

What cookbook is most important to you?
The Art of Peruvian Cuisine, by Tony Custer and The Lutece Cookbook, by Andre Soltner & Seymour Britchky.

Who inspires you?
Chef Daniel Boulud

What do you like to eat and drink on your night off? 
A Mezcal Negroni, a fusion cocktail with mezcal, vermouth rosso and Campari with orange peel garnish, and a good plate of tacos.

When did you realize that you loved food?
I was 15-years old and still in Mexico, and I cooked my first dish which was tamarind pork. I was hooked.

If you could stage at any restaurant in the world, where would you go and why?
Copenhagen or Spain to showcase Mexican cuisine.

 

FCI French Classics: Soupe De Poissons & More

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Soupe De Poissons & More class.

WHAT YOU’LL LEARN

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Soupe De Poissons & More class.

Visiting France during warmer months, as anyone who’s been there can attest, is magical. From Lille to Nice, nature unfurls itself to show off its verdant glory. Sidewalk cafes and bistros come alive with new vigor as locals and visitors alike take advantage of the long-awaited sunshine. In this class, enjoy the tastes of France without leaving home and add a host of new techniques to your kitchen repertoire by learning how to make two seafood bistro favorites.

In this installment of our French Classics series, a Chef-Instructor will guide you through the execution behind Soupe de Poissons à la Marseillaise—four different fish in a broth fragrant with saffron and Vichysoisse, the classic potato-leek soup. And for the grand finale, you’ll make your own crèmes caramel.

Learn to master French classics at the International Culinary Center, the school that brought French cooking techniques to New York City as The French Culinary Institute.

Purchase a gift certificate

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

The French Culinary Institute
CLASS SCHEDULES
None Scheduled.
Check Back Soon
UPCOMING CLASSES

Aug 2019

MEXICAN FAVORITES: FISH TACOS, CEVICHE & MORE


08/22/2019 -

08/22/2019 – $195
Thurs 6:00 pm – 10:00 pm

DOUGHNUTS, FRITTERS & MORE


08/24/2019 -

08/24/2019 – $195
Sat 3:30 pm – 7:30 pm

Sep 2019

HANDMADE PASTA


09/07/2019 -

09/07/2019 – $195
Sat 10:00 am – 2:00 pm

FRENCH CLASSICS: COQ AU VIN & MORE


09/14/2019 -

09/14/2019 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


09/14/2019 -

09/14/2019 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


09/21/2019 -

09/21/2019 – $195
Sat 3:30 pm – 7:30 pm

Oct 2019

CHOCOLATE TREATS & TRUFFLES


10/05/2019 -

10/05/2019 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


10/05/2019 -

10/05/2019 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


10/10/2019 -

10/10/2019 – $195
Thur 6:00 pm – 10:00 pm

CROISSANTS


10/12/2019 -

10/12/2019 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes

FCI: Classic Croissants

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Classic Croissants class.

WHAT YOU’LL LEARN

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Classic Croissants class.

Vive le croissant! Nothing could be more French or more perfect at a lazy Sunday brunch with friends or an elegant breakfast with family. Warm out of the oven, this classic pastry—flaky on the outside and tender and buttery on the inside—seems to melt in your mouth.

Spend a few hours learning how to make, roll out, shape and bake your own croissant creations. Not only will you walk away with understanding fermentation and lamination (the science behind creating those magnificent, flaky layers), you’ll be whipping up a batch to the applause of friends and family in no time.

Purchase a gift certificate

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

The French Culinary Institute
Croissants
CLASS SCHEDULES

10/12/2019

10/12/2019 – $195
Sat 3:30 pm – 7:30 pm

UPCOMING CLASSES

Aug 2019

MEXICAN FAVORITES: FISH TACOS, CEVICHE & MORE


08/22/2019 -

08/22/2019 – $195
Thurs 6:00 pm – 10:00 pm

DOUGHNUTS, FRITTERS & MORE


08/24/2019 -

08/24/2019 – $195
Sat 3:30 pm – 7:30 pm

Sep 2019

HANDMADE PASTA


09/07/2019 -

09/07/2019 – $195
Sat 10:00 am – 2:00 pm

FRENCH CLASSICS: COQ AU VIN & MORE


09/14/2019 -

09/14/2019 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


09/14/2019 -

09/14/2019 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


09/21/2019 -

09/21/2019 – $195
Sat 3:30 pm – 7:30 pm

Oct 2019

CHOCOLATE TREATS & TRUFFLES


10/05/2019 -

10/05/2019 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


10/05/2019 -

10/05/2019 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


10/10/2019 -

10/10/2019 – $195
Thur 6:00 pm – 10:00 pm

CROISSANTS


10/12/2019 -

10/12/2019 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes

FCI: Cream Puffs, Eclairs & More

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Cream Puffs, Éclairs & More class.

WHAT YOU’LL LEARN

Learn the basics of making pâte à choux, the French pastry dough that serves as the foundation of cream puffs, éclairs and so many more Gallic favorites.

By trying your hand at mixing, piping and filling techniques, plus a couple of versatile pastry cream recipes, you’ll become familiar with the signature creations of a classic French patisserie, taught by ICC chef-instructors at what was founded as The French Culinary Institute three decades ago.

Purchase a gift certificate.

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

The French Culinary Institute
CLASS SCHEDULES
None Scheduled.
Check Back Soon
UPCOMING CLASSES

Aug 2019

MEXICAN FAVORITES: FISH TACOS, CEVICHE & MORE


08/22/2019 -

08/22/2019 – $195
Thurs 6:00 pm – 10:00 pm

DOUGHNUTS, FRITTERS & MORE


08/24/2019 -

08/24/2019 – $195
Sat 3:30 pm – 7:30 pm

Sep 2019

HANDMADE PASTA


09/07/2019 -

09/07/2019 – $195
Sat 10:00 am – 2:00 pm

FRENCH CLASSICS: COQ AU VIN & MORE


09/14/2019 -

09/14/2019 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


09/14/2019 -

09/14/2019 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


09/21/2019 -

09/21/2019 – $195
Sat 3:30 pm – 7:30 pm

Oct 2019

CHOCOLATE TREATS & TRUFFLES


10/05/2019 -

10/05/2019 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


10/05/2019 -

10/05/2019 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


10/10/2019 -

10/10/2019 – $195
Thur 6:00 pm – 10:00 pm

CROISSANTS


10/12/2019 -

10/12/2019 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes

FCI: Parisian Baguettes

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Parisian Baquettes class.

WHAT YOU’LL LEARN

Freshly baked bread is one of those simple pleasures in life. It may be the oldest tradition in baking, but the aroma never fails to rouse one’s appetite.

Eating a delicious baguette is only part of the fun: making it from scratch brings its own sense of reward. Take it from us; we were founded as The French Culinary Institute three decades ago and are renowned for our bread course and the loaves baked fresh daily for L’Ecole, our restaurant.

Here, we will teach you how to make the perfect baguette—that rich, chewy texture, the aroma, the satisfying crunch of the crust. Get hands-on in mixing, fermenting, folding and shaping your dough with Old-World techniques before scoring and finishing it in the oven.

After this short class, you’ll be able to make fresh baguettes anytime.

Purchase a gift certificate

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

The French Culinary Institute
CLASS SCHEDULES

11/16/2019

11/16/2019 – $195
Sat 10:00 am – 2:00 pm

UPCOMING CLASSES

Aug 2019

MEXICAN FAVORITES: FISH TACOS, CEVICHE & MORE


08/22/2019 -

08/22/2019 – $195
Thurs 6:00 pm – 10:00 pm

DOUGHNUTS, FRITTERS & MORE


08/24/2019 -

08/24/2019 – $195
Sat 3:30 pm – 7:30 pm

Sep 2019

HANDMADE PASTA


09/07/2019 -

09/07/2019 – $195
Sat 10:00 am – 2:00 pm

FRENCH CLASSICS: COQ AU VIN & MORE


09/14/2019 -

09/14/2019 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


09/14/2019 -

09/14/2019 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


09/21/2019 -

09/21/2019 – $195
Sat 3:30 pm – 7:30 pm

Oct 2019

CHOCOLATE TREATS & TRUFFLES


10/05/2019 -

10/05/2019 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


10/05/2019 -

10/05/2019 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


10/10/2019 -

10/10/2019 – $195
Thur 6:00 pm – 10:00 pm

CROISSANTS


10/12/2019 -

10/12/2019 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes
french-classics-coq-au-vin

FCI French Classics: Coq Au Vin & More

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this French Classics: Coq Au Vin & More class.

WHAT YOU’LL LEARN

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this French Classics: Coq Au Vin & More class.

In this class, you’ll savor the tastes of France and add a host of new techniques to your cooking repertoire while learning how to make classic dishes. A chef-instructor will guide you through the execution behind a three-course seasonal menu with dishes such as Warm Petatou and Goat Cheese Salad, Coq au Vin and Chocolate Soufflé.

You’ll learn how to properly cook protein, while also seeing how to whisk together a classic vinaigrette with just the right flavor and consistency. You’ll practice forming a dish like petatou by layering potatoes, tossed with herbs and olives, into ring molds. Finally, you’ll learn the keys to making a classic French dessert that will end any meal with a sweet, and memorable, touch.

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

The French Culinary Institute
french-classics-coq-au-vin
CLASS SCHEDULES

09/14/2019

09/14/2019 – $195
Sat 10:00 am – 2:00 pm

11/09/2019

11/09/2019 – $195
Sat 10:00 am – 2:00 pm

UPCOMING CLASSES

Aug 2019

MEXICAN FAVORITES: FISH TACOS, CEVICHE & MORE


08/22/2019 -

08/22/2019 – $195
Thurs 6:00 pm – 10:00 pm

DOUGHNUTS, FRITTERS & MORE


08/24/2019 -

08/24/2019 – $195
Sat 3:30 pm – 7:30 pm

Sep 2019

HANDMADE PASTA


09/07/2019 -

09/07/2019 – $195
Sat 10:00 am – 2:00 pm

FRENCH CLASSICS: COQ AU VIN & MORE


09/14/2019 -

09/14/2019 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


09/14/2019 -

09/14/2019 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


09/21/2019 -

09/21/2019 – $195
Sat 3:30 pm – 7:30 pm

Oct 2019

CHOCOLATE TREATS & TRUFFLES


10/05/2019 -

10/05/2019 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


10/05/2019 -

10/05/2019 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


10/10/2019 -

10/10/2019 – $195
Thur 6:00 pm – 10:00 pm

CROISSANTS


10/12/2019 -

10/12/2019 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes

FCI: Macarons & Madeleines

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Macarons & Madeleines class.

WHAT YOU’LL LEARN

The French Culinary InstituteTM, a recreational division of the International Culinary Center, is proud to bring you this Macarons & Madeleines class.

In this lively hands-on class, you will learn how easy it is to make marvelous madeleines—those elegant and distinctively shell-shaped French cakes—and the ever-popular classic French macaron (Gerber or macaron en français using almonds, meringue, buttercream and ganache). The result: delicate, delicious creations in bright, bold colors.

Expand your repertoire to make additional creations including the classic American coconut-based macaroon. After class, you’ll have beaucoup goodies to wrap up and bring home, as well as the proper techniques and recipes to sweeten any future occasion.

Purchase a gift certificate

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

The French Culinary Institute
CLASS SCHEDULES

11/22/2019

11/22/2019 – $195
Fri 6:00 pm – 10:00 pm

UPCOMING CLASSES

Aug 2019

MEXICAN FAVORITES: FISH TACOS, CEVICHE & MORE


08/22/2019 -

08/22/2019 – $195
Thurs 6:00 pm – 10:00 pm

DOUGHNUTS, FRITTERS & MORE


08/24/2019 -

08/24/2019 – $195
Sat 3:30 pm – 7:30 pm

Sep 2019

HANDMADE PASTA


09/07/2019 -

09/07/2019 – $195
Sat 10:00 am – 2:00 pm

FRENCH CLASSICS: COQ AU VIN & MORE


09/14/2019 -

09/14/2019 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


09/14/2019 -

09/14/2019 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


09/21/2019 -

09/21/2019 – $195
Sat 3:30 pm – 7:30 pm

Oct 2019

CHOCOLATE TREATS & TRUFFLES


10/05/2019 -

10/05/2019 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


10/05/2019 -

10/05/2019 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


10/10/2019 -

10/10/2019 – $195
Thur 6:00 pm – 10:00 pm

CROISSANTS


10/12/2019 -

10/12/2019 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes