Old photo of Jacques Torres, Andre Soltner, Jacques Pepin, Julia Child, and Alain Sailhac in the Bread Kitchen at ICC

Flashback to FCI this July with French Demos, Tastings & More

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 three events this July that celebrate everything we love about French culinary techniques, as well as French food & wine favorites that never go out of style!

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. Learn the art of pairing through a tasting of French wines and cheeses carefully selected by Dean of Wine Studies and Master Sommelier, Scott Carney, with cheeses provided by Paris Gourmet. Or, travel to the region of Alsace with a demonstration and tasting of traditional and modern techniques for three Alsatian summer dishes and desserts from Chef Marc Bauer’s hometown. Check out the event details below & RSVP to attend!

Plus, we’ll be showing you how the International Culinary Center is still The French Culinary InstituteTM throughout the month of July on our social channels! Follow us all month long as we unlock the FCI vault with photos, stories, recipes and never-before-seen archives of our history. Test your knowledge with Tuesday Trivia on our Instagram stories and see how much you know about the history of FCI/ICC. Tune in every Friday on Instagram for Ask the Chefs as we hear from our FCI/ICC Chef-Instructors about their favorite French dishes, FCI memories and more! Watch us live on Facebook on July 12th at 12pm EST for 20 questions with Chef Jurgen David who has been an FCI/ICC Pastry Chef-Instructor for 20 years.

If you’re an FCI grad, Chef Instructor, or frequently dined at L’ Ecole, we want to hear from you! Share your favorite FCI memories with us using #FCIflashback and tagging @iccedu on Instagram and Twitter. Your photos may end up in our #ThrowbackThursday posts with other photos from our archives.

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JULY DEMOS & TASTINGS

Chef Jacques Pepin
La Technique with Chef Jacques Pépin
Wednesday, July 11 | 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.

white wine & rose wine in glasses
Bastille Day Wine & Cheese Tasting
Thursday, July 19 | 3:30-5pm
ICC 5th floor

ICC’s Dean of Wine Studies and Master Sommelier, Scott Carney takes us through a carefully curated pairing of French wine & cheeses, provided by Paris Gourmet, to highlight the principles behind each pairing success.

Chef Marc Bauer plating
A TASTE OF ALSACE WITH CHEF MARC BAUER
Wednesday, July 25 | 3:30-5pm
ICC Amphitheater

Defined by its rich and vibrant traditions, Alsace is a region known for its cooking, where Alsatian chefs have been particularly ingenious in their ability to use day-to-day ingredients when creating culinary masterpieces! Get a taste through this demonstration of three Alsatian summer dishes & desserts inspired by Chef Marc’s childhood.

Business Bites: Launching Your Food Product, spoon and light bulb

Tips to Getting Your Food Product on Shelves

Written by: Judson Kniffen, ICC’s Associate Director of Education

On June 21st, ICC’s New York campus held the latest installment of the BUSINESS BITES SERIES. This discussion, which focused on launching your food product, featured four panelists who have successfully taken food products from stove to store as entrepreneurs and food business owners, as well as grocery buyers and brand consultants.

So what do you actually need to know to take your idea from stove to store? Check out the secrets from our entrepreneurs below.

Write a Business Plan. It doesn’t need to be perfect and you don’t even need to stick to it as your business evolves, but having a written business plan forces you to focus on your financials, and sets benchmarks to which you can measure your success. The Brooklyn Public Library has a competition that has helped some of our food entrepreneurs gain financial and marketing skills and focused their business, and ICC’s Culinary Entrepreneurship program is designed to help you build your business plan.

Packaging is Key. Your product needs to stand out from the competition – but not be so different that it’s unrecognizable. The packaging needs to sell itself. Go to a store and look at similar products on the shelf. How can yours be unique but also share the same shelf space?  What shapes and colors will make it stand out? There are lots of stock packaging options that can be customized, which is an easy and affordable way to get started.

Get Feedback (And Listen to it!). Ask friends, coworkers, and strangers what they think of your product. They might see something you’ve overlooked or taste something you don’t. Have demos at shops and talk to your customers. The more face time you have with the public, the more successful your business will be. If someone gives you a valuable piece of advice, listen to it and ask yourself how you can incorporate it into your business.

The Department of Agriculture is Your Friend. Trying to find regulatory information on your food product? Looking for classes in food safety? Call the Department of Agriculture and speak to someone on the phone about your specific product and questions. The people who work at the DOA are knowledgeable and can be very helpful when you are looking for a quick answer. Get certified in food safety education. Their knowledge and resources are vast and are at your disposal.

Get Started Now! If the big picture is too daunting, making small, incremental steps will ultimately lead to many accomplishments. ­­

Surround Yourself with Other Culinary Entrepreneurs. Listen to podcasts on your subject. The community momentum will help you keep going.

Be resilient! You’re going to hear a lot of “NOs” at every stage of your business, but it is important to persevere and remember why you started in the first place.

The BUSINESS BITES SERIES, brought to you by the Culinary Entrepreneurship program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

Business Bites: Launching Your Food Product, spoon and light bulb

Business Bites: Launching Your Food Product

The BUSINESS BITES SERIES, brought to you by the Culinary Entrepreneurship program at ICC, is a series of workshops, discussion panels and networking events designed to support entrepreneurs in the food industry. Each event is designed to provide education, information and the opportunity to connect with industry experts in a collaborative setting.

BUSINESS BITES: LAUNCHING YOUR FOOD PRODUCT

FROM STOVE TO STORE AND EVERYTHING IN BETWEEN

Thursday, June 21st | 6:30-8:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

Turning an idea for a food or beverage product into reality is a dream for many, but it takes more than a delicious product and eye-catching packaging to bring your product to the shelves. From testing your concept and researching competitors, to manufacturing, packaging and distribution, entrepreneurs face many unique challenges in today’s competitive food product space.

So what do you need to know to take your idea from stove to store?

Join us for an informative discussion with experts in entrepreneurship, branding, financing and retail to help get your food product off the ground. Our panel of business owners, brand consultants, and specialty buyers will share tips and tricks about where to start; branding, design & packaging; shared commercial kitchens & co-packers; sales & distribution strategies; and what everyone wants to know – what buyers are looking for! You’ll also have ample time for networking and the opportunity to learn how ICC’s Culinary Entrepreneurship program can take you from concept to business plan & pitch in just 6-weeks!

Plus, learn more about the Stacy’s Scholarship for Female Culinary Leaders, a full-tuition scholarship to ICC’s Culinary Entrepreneurship program for women who have plans to open a culinary business!

MODERATOR

Alek Marfisi, Upwind Strategies
Alek Marfisi – Owner, Upwind Strategies & ICC Entrepreneurship Instructor

Alek Marfisi is a native New Yorker with a passion for building things and helping people. After working advising small businesses for five years, Alek launched Upwind Strategies in 2015 with the mission of providing deeper and more relatable services to small businesses: the anti-business-school services firm. He previously worked with the NYS Small Business Development Center where he dove into the exciting intricacies of making entrepreneurial projects a reality. Since then, Alek has logged more than 11,000 hours working with small businesses and has been recognized as one of the top drivers of economic development in the country.

PANELISTS

Liz Alpern, Owner of The Gefilteria, Business Bites panelist
Liz Alpern – Owner, The Gefilteria

Liz Alpern is the owner of The Gefilteria and co-author of The Gefilte Manifesto. She is on the faculty of ICC’s Culinary Entrepreneurship program and is a consultant for national non-profit, Fair Food Network.

Follow Liz: Instagram @lizalpern @queersoupnight
Follow The Gefilteria: Facebook, Instagram & Twitter @gefilteria

Jill Frechtman, Brand Consultant, Business Bites Panelist
Jill Frechtman – Brand Consultant

Jill Frechtman is an entrepreneur with a passion for building inspired, authentic, and impactful brands. Jill’s unique approach to branding incorporates her 16+ years of experience as a designer, specialty food entrepreneur, and a creative strategy and brand marketing consultant. She is the founder of chocolate pretzel company, Fretzels by Jill, and is a consultant for a number of other entrepreneurs and businesses, in a variety of industries, developing, designing, and growing their brands.

Laura Heifetz, Grocery Buyer, Greene Grape, Business Bites Panelist
Laura Heifetz – Grocery Buyer, The Greene Grape

Laura Heifetz is a native New Yorker with a love of all things edible. She attended the Natural Gourmet Institute and worked as a personal chef, before discovering her passion for cheese and specialty foods. Having worked behind some of NYC’s most famous cheese counters for 5 years, she took over as Grocery Buyer in 2014 at the Greene Grape, where she keeps the shelves stocked with some of the world’s best foods. She regularly works with local small batch producers to help develop their products from concept to shelf.

Follow Laura: Instagram @cheflaura126 | Twitter @curdbird
Follow The Greene Grape: Facebook @thegreenegrape | Instagram & Twitter @greenegrape

April Wachtel, Owner of Swig + Swallow, Business Bites Panelist
April Wachtel – Founder/CEO, Swig + Swallow

April Wachtel is a passionate educator, an experienced mixologist, a cocktail and spirits instructor, and founder of Swig + Swallow, the cocktail mixer company. She is a 22 year veteran in the beverage and hospitality industry, working in every role from busser to bartender to beverage director, to brand ambassador to beverage consultant. April has appeared on The Today Show, and Fox & Friends, as well as The Pitch Podcast, The Travel Bite, Tech Bites, The Main Course, Sharp & Hot, and more.

Follow April: Instagram @aprilwachtel
Follow Swig + Swallow: Facebook & Instagram @swigandswallow | Twitter: @swig_swallow