noodle dish

ICC In The News: Highlights from February 2020

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from February 2020, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

runamok maple owners
FORBES
How This Vermont Company Is Taking Maple Syrup Way Beyond Pancakes

Laura Sorkin worked for Jean-Georges Vongerichten after graduating from ICC and went on to open Runamok Maple with husband Eric. Read how their Vermont-based company is preserving tradition while also exploring innovative flavor combinations in this Forbes feature!

Congratulations to the 38 students who completed our Olive Oil Sommelier Certification Program, produced in conjunction with the Olive Oil Times, in London this past January! Read more about our UK-based graduates in the Olive Oil Times and find out how you can sign up for our New York program this May.

In late 2019, Wine & Spirits Magazine recognized ICC alumna Vanessa Rea-Marcel of Boston’s Eastern Standard as one of the Best New Sommeliers. See what this award-winning sommelier says about Patio Wine, Riesling, Natural Wine and more in this interview with Wine & Spirits here.

Think you know almost everything there is to know about ICC alumnus Bobby Flay? Insider shares 15 things you probably didn’t know about the famed Food Network Chef! Find out if your celebrity chef knowledge can rise to the challenge here.

In Cuisine Noir, ICC alumna Emma Feigenbaum reflects on why she loves her career as a food stylist! Read more about her career working for Martha Stewart’s Everyday Food, HGTV, Bravo and more, plus get inspired by other great careers path in the food industry outside of the kitchen.

ICC alumnus Jon Matsubara is the chef and co-owner of one of Honolulu’s hottest new restaurants, Feast. Click here to find out why his ‘refined grinds’ are selling out and creating buzz in the island dining scene in this Honolulu Magazine article.

Bloom
NJ MONTHLY
Bloom Reviewed: A ‘Radiant’ Brasserie in Verona

Chefs and co-owners Woo Sung Cho and Joann Chae met while studying at ICC in 2011. Both Korean immigrants, they bonded over their shared language and background. In 2019, they opened Bloom, a brasserie in Verona. Check out the restaurant review in NJ Monthly here.

Pastry Plus is making it’s mark on NYC for the third time this March and the speaker line up is not-to-be-missed! Check out the feature in Bake Mag and be sure to get your conference tickets ASAP.

Philippine Tatler
T.Dining Philippines Awards M Dining’s Tom Bascon as the Best Chef of 2020

Helming the kitchen of one of Manila’s most celebrated fine dining restaurants, chef Tom Bascon—who is an ICC alumnus—has made invaluable contributions to the success of restaurant M Dining. Check out why he won the Best Chef of 2020 in the Philippines in the Philippine Tatler here. Congratulations Chef Tom!

It’s no surprise that Ron Ben-Israel is being called “New York’s Wedding Cake Couturier”! The world-renowned Cake Designer, owner of Ron Ben-Israel cakes and ICC Guest Master Pastry Chef is known for making sculptural works of art that rival the works produced by some of fashion’s biggest houses. Click here to read what he thinks are the upcoming cake trends and how he designed Marc Jacobs’ wedding cake in this interview with Dujour.

Congratulations to ICC graduate Juan Borjas on joining The Spillover in Miami as Executive Chef! Borjas, alongside restaurateur Matt Kuscher, are ready to shake things up with a new menu to make his creative mark, while keeping signature favorites. Read more about what diners can expect to taste in the Hedonist here.

ICC alumnus Stephen Sandoval is the new chef de cuisine at acclaimed Baja-style restaurant Leña Brava, but he isn’t exactly a new face at the restaurant. In 2016, he opened the restaurant as a line cook, worked there for two years, and was promoted to sous chef. Read more about him in Chicago Eater and see what they’ll be cooking up this spring.

Encantos, the award-winning B-Corp creating family entertainment education brands, announced that it has entered into a strategic partnership with ICC alumna Aliya LeeKong, the award-winning chef, cookbook author, and television personality, to develop a new food-inspired preschool brand called ISSA’S EDIBLE ADVENTURES. Read more about the partnership in Business Wire here.

FORBES
Mokyo Offers Globally-Inspired Tapas In Manhattan’s East Village

Check out Manhattan’s new dining hot-spot Mokyo in Forbes! ICC alumna Kay Hyun, chef and owner of Mokyo and Thursday Kitchen, recently opened the restaurant to rave reviews. See how her travels to Spain and South America inspired the tapas-style approach blending hallmark ingredients with traditional Korean cuisine.

career fair

Network to Success at ICC’s Spring 2020 Career Fair!

THE SPRING 2020 CAREER FAIR HAS BEEN POSTPONED. PLEASE STAY TUNED FOR AN UPDATE WITH THE NEW DATE.

All chefs get their start somewhere. This spring you could meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allows current students & alumni to meet some of the most well-known restaurants and restaurant groups in NYC, coming specifically to ICC to meet YOU. From fine dining to fast casual, catering, bakeries and more, there is something for everyone and every career path! Mark your calendars for ICC’s Spring Career Fair on Thursday, March 12 from 3:00-4:30pm. If you’re looking for tips, commonly asked questions and more prior to the career fair, login to your my.internationalculinary.com account and head to the Career Fair section for prep materials! Current students are encouraged to attend one of the two Career Fair Workshops held on Monday, March 2 or Tuesday, March 3 at 3:15pm.

Plus, don’t miss our special events throughout the month highlighting just a few of the many ICC alumni and employers who hire ICC grads! Kicking off the month on March 11th, VICE Media—known for their popular spin-off channel Munchies—will be visiting ICC for a special presentation and Q&A about a career in food media. Amanda Catrini, ICC alumna and Test Kitchen Manager, as well as Farideh Sadeghin, Culinary Director, will discuss opportunities at VICE for those with a culinary background, skill sets that are needed in the world of food media and much more! You’ll gain insight into what it’s like to work in a test kitchen, and how their team goes from concept to final product.

On March 24th, don’t miss a special chef demonstration with NYC hot-spot Don Angie! ICC alumnus Scott Tacinelli and co-owner/wife Angie Rito will discuss what it’s like to own & operate a successful, two-time James Beard Award nominated restaurant with a waitlist of reservations each night. They’ll demonstrate one of their signature dishes from the menu that’s garnered them recognition from The New York Times, Eater & more, and have a chance to taste the flavors of one of Esquire’s Best New Restaurants in America! Plus, Scott and Angie will share what it’s like to work as a husband/wife team, and what they look for when hiring for their kitchen. Hint: many of their cooks are ICC grads!

Below, check out the full list of employers attending ICC’s Spring Career Fair next month! As a reminder, current students and alumni will be required to register upon arrival at Career Fair. Please be sure to bring a copy of your resume for registration, and several copies to give to employers. If you are in need of resume assistance, please contact the Career Services team at jobs@culinarycenter.com or 646-254-8505 to schedule an appointment.

POSTPONED. STAY TUNED FOR UPDATES.
Thursday, March 12th | 3:00pm-4:30pm
International Culinary Center
28 Crosby St | New York, NY 10013
*Open to ICC Students & Alumni ONLY*
Email jobs@culinarycenter.com with inquiries

Below is the full list of employers, but be sure to visit the ICC Community page at my.internationalculinary.com for more information and for any updates to the employer list.

Abigail Kirsch
Acquolina
Blue Hill
Breads Bakery
By Pensa
Celestine
The Center for Discovery
Club Med
Crafted Hospitality
Riverpark
Temple Court
Craft
Crown Shy
Dinex
Eataly
Flagship (Facebook)
Harvest
Hillstone
James Beard Foundation
John Frasier Group
Loring Place
Martha Marley Spoon
Noho Hospitality
The Dutch
The Nomad
RSC Group
Del Posto
The Standard Hotel
Thomas Keller Restaurant Group
Union Square Hospitality Group
VICE Media
Dishes from Kwei Fei

ICC In The News: Highlights from January 2020

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from January 2020, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Elena Reygadas
BLOOMBERG
Top Chefs Pick the Most Inspirational Women in the World of Fine Food

Chefs from around the world chose the most inspirational women in the world of fine food, and ICC alumna Elena Reygadas made the list! Check out Bloomberg’s article to see why this well regarded chef was named among some of the best chefs in the world.

Can you cook better in a $300 apron? Experts from the culinary industry weighed in, including our very own Director of Culinary Arts & Technology Hervé Malivert. Read what he said in an article in The Huffington Post.

Looking for a new restaurant to try? Visit ICC’s Art of International Bread Baking grad, Aniko Molnar’s restaurant Abbracciamento, where she handles the bread, pasta and desserts! Check it out here in Long Island Press.

MJ Adams, an ’89 graduate of our Professional Culinary Arts program, was recently written about in The New York Times for her brand new cookbook The Corn Exchange. According to Florence Fabricant, it’s a cookbook you’ll turn to time and time again. Read more about her new release and be sure to pick up a copy for your collection.

Looking for the perfect party bite? Check out Legal Seafood’s crab cake recipe from ICC alumnus Rich Vellante, executive chef of the Legal Sea Foods restaurant group! Get it in Providence Journal + read more about Chef Vellante here.

Congratulations to ICC alumnus Conor Swanson on opening his brand new restaurant Bird and Bao! Located in Long Island, be sure to try out their signature chicken bao buns. Read more about it here in Long Island Now.

chef herve malivert
COOK CONCERN
Hervé Malivert – Director of Culinary Arts & Technology At The International Culinary Center in New York City

Our Director of Culinary Arts & Technology, Hervé Malivert, sat down with Cook Concern to discuss life as a chef! From plating techniques, to teaching the next generation of chefs at ICC, you’ll want to check out his interview here.

Check out this ICC Food Business graduate’s business in Needham, MA! Jay Spencer has been selling artisan pastries and bread since 2015 at French Press Bakery & Café. Read more about it in Patch and see why it’s well worth a delicious visit.

owners of kwei fei
THE LOCAL PALATE
Charleston is Eating Up Tina and David Schuttenberg’s Brand of Sichuan at Their Kitschy Hot Spot Kwei Fei

While chef, owner and ICC alumnus David Schuttenberg may think his restaurant Kwei Fei “isn’t for everyone”, residents in Charleston, South Carolina can’t get enough! Check out the review of the restaurant in The Local Palate here.

Need some tips on how to achieve piping perfection? ICC alumna & owner of Buttercream Blondie, Meghan McGarry, shared her tips for making cupcakes look beautiful. Get the tips in Salon here.

Peter Prime, owner and executive chef of Cane in Washington, D.C. is serving up delicious food inspired by his upbringing in Trinidad and Tobago. To learn more about this ICC alumnus, read the article in the Washington City Paper and learn about the inspiration behind one of his favorite dishes—oxtail!

Want tips on how to cook ground beef safely? Our Sr. Director of Culinary Arts, Chef Marc Bauer shared his advice with Inside Edition. Get his tips here.

Vanessa Rea-Marcel
THE BOSTON GLOBE
How Eastern Standard’s Vanessa Rea-Marcel Went From Ice-Cream Scooper to Award-Winning Sommelier

Want to learn how ICC alumna Vanessa Rae-Marcel went from a dancer to one of Wine & Spirits Magazine’s Best New Sommeliers of 2019? In an interview with The Boston Globe, she talks restaurants she loves, how she fell into the industry & more! Read the interview here.

danny mena dish
POST MAGAZINE
Made in Mexico – More Than Just Burritos and Tacos, Cookbook Shows

Yes, ICC alumnus Danny Mena’s cookbook Made in Mexico does have recipes for delicious tacos—but that’s not all his hometown of Mexico City is known for. Before you grab your copy of his new cookbook, check out what else you’ll be cooking up in an article in Post Magazine.

Looking for a new kitchen scale? Chef Jürgen David, ICC’s Associate Director of Pastry Arts, gave his helpful tips to finding the best one in Slate. Check out the tips here.

Jacques Pépin, ICC’s very own legendary Dean, can de-bone a chicken in under a minute. In The Kitchn, watch this decades old instructional video of him de-boning a chicken and see why he’s a legend in the kitchen.

In 2018, ICC graduate Nick Lee won the inaugural United States of Umami Cooking Competition. His grand prize? An all-expenses paid culinary adventure in Japan hosted by Ajinomoto! Get a behind-the-scenes look at what he learned on his travels from some of Japan’s top chefs here.

After Chef Sarah Welch graduated from ICC, she worked in notable kitchens in NYC & Detroit. Learn how she became Executive Chef and Partner of the James Beard Award nominated Marrow in her article in Crains Detroit here.

judy joo
VANITY FAIR
Judy Joo on the Women Who Inspire Her

ICC alumna Judy Joo shared the women in the food industry who inspire her with Vanity Fair —among them was our late founder, Dorothy Cann Hamilton. Check out the story here to read why Dorothy was one of Chef Joo’s mentors and how her memory lives on.

dave arnold

ICC In The News: Highlights from December 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from December 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

haenyo
THE NEW YORK TIMES
New York’s Top 10 New Restaurants of 2019

Have you checked out The New York Times‘ list of New York’s Top 10 Restaurants of 2019? We’re so proud of ICC graduates Jenny Kwak, owner/chef of Haenyeo; David Chang, owner of Kawi; Conn Zhang, pastry chef of Hutong; and Lisa Kalemkiarian , head baker of Benno and their respective restaurants for making the list! Check out what The New York Times said here in their roundup.

ICC alumnus Chef Jared Gadbaw trained at restaurants like Eleven Madison Park, Esca and the Altamarea restaurant group, but recently decided to return to his native Michigan to open Oak + Reel, a seafood-centric Italian restaurant. Read more about the restaurant opening in 2020 in the Detroit Free Press.

Thomas Chen, ICC alumnus, worked at lauded fine-dining restaurants in New York, like Eleven Madison Park and Jean-Georges, before opening Tuome in the East Village in 2014. In this article with Chowhound, get his recipe for a Chinese Sichuan Chicken perfect for a holiday feast.

Wheat Ridge, Colorado’s coziest restaurant, West 29th Restaurant & Bar, is helmed by ICC alumnus Chef Cory Matthews. Check out what he’s cooking up and what 303 Mag thinks of it here.

On March 9th, ICC’s Director of Pastry Operations, Chef Jansen Chan will be judging the Rapid Fire Challenge, all about Desserts! Chefs will submit their delicious and creative desserts for a chance to be crowned the Rapid Fire Champion at the New York Restaurant Show. Read more about it here in Total Food Service.

If you find yourself outside of the city in Port Washington, NY, stop by ICC alumnus Bill Mulholland’s bagel shop Schmear! Opened in 2017, he wanted a neighborhood spot where locals could walk, and where commuters could stop by for their morning cup of coffee or a pastry. Read more about it in The Island Now.

suji park
SEATTLE BUSINESS
Entrepreneur and Restaurateur Suji Park Has Built a Global Business Connecting People Through Food

Suji Park is the founder and chief executive officer of Suji’s Restaurant Group and Food Dreams Made Real (FDMR), which does business as Suji’s Korean Cuisine. Through her companies, Park operates multiple restaurants outside the United States ― in Seoul and Tokyo. In addition, Seattle-based FDMR sells Suji’s Korean Cuisine-branded food products through major retailers in the United States, including frozen entrees and heat-and-eat meals ― such as Korean-style ramen spicy chicken, garlic beef and fried chicken bento. To read all about how she does it, check out the profile of this ICC graduate in Seattle Business Magazine here.

NEW YORK TIMES
Tiffany Haddish Puts the ‘X’ in Christmas Cookies

Tiffany Haddish, actress, comedian, and author recently stopped by with The New York Times to learn all about cookie decorating with ICC Director of Pastry Operations, Chef Jansen Chan. During the interview, they talked new projects for Tiffany, as well as proper techniques in the kitchen as she decorated ‘Like A Boss’. Read the hilarious interview here!

Wanting to amp up your cookbook collection in 2020? ICC alumni Danny Mena and Angie Mar were named on The Manual’s list of 10 Best New Cookbooks of 2019. Check out their cookbooks and be sure to grab your copy!

Congratulations to ICC Alumna Diane Fehder and ICC Chef-Instructor Toni Lynn Dickinson on their huge win on Netflix’s Sugar Rush Christmas! During the show, they created a towering gingerbread house that ultimately brought them home the gold. Get Diane’s recipe here in Courier Post Online.

In The New York Times‘ roundup of 8 Ways Restaurants Have Changed in the Past Decade, ICC Food Business Fundamentals instructor Stephani Robson is quoted for her expertise in restaurant design. Check out what she said in the article here.

Wine should always be approachable and fun, according to our Dean of Wine Studies Scott Carney, MS. Check out what else Carney & other wine experts said about the changing landscape of wine in this Wine Enthusiast article here.

With Asian countries emerging as notable wine producers and prolific consumers, so are Asian Americans making an indelible mark as sommeliers! Asian American Life and reporter Minnie Roh explored the history behind wine and how it evolved in Asia with ICC Dean of Wine Studies, Scott Carney, MS. Then, she sat down with ICC alumna Anna-Christina Cabrales, General Manager & Wine Director of Morrell to discover wine pairings for signature Asian cuisine. Watch the full segment here!

PUNCH DRINK
The New Hot Drinks

Surprisingly, many things taste good burnt. Check out this article in Punch Drink about why ICC’s Associate Dean of Culinary Technology, Dave Arnold of Existing Conditions, thinks some drinks are more delicious burnt.

Fans of the CW’s Supernatural will recognize Misha Collins as the angel Castiel, but did you know that he’s a newly published cookbook author? Check out what he cooked up in our kitchens when he stopped by with the producers of Chowhound and TV Guide here!

milk bar

ICC In The News: Highlights from November 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from November 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

milk bar
EATER
Inside Milk Bar’s Huge New Flagship, a Sugar-Fueled Playground

Christina Tosi’s new flagship location of Milk Bar—you know, the bakery that everyone is obsessed with (including us!)—is a must visit. With create your own cookie and cake stations and a mini convenience store stocked with the CEO and ICC alumna’s favorite snacks, you won’t want to miss out on this playground of sweet treats from the imagination of Christina Tosi. Read more about the new location in Eater New York.

Turkey tips from the pros! Check out what ICC’s Director of Culinary Arts & Technology Chef Hervé Malivert recommended to CBS New York to create the perfect turkey for your Thanksgiving table.

ICC alumnus Alex Roberts just celebrated 20 years of operating Restaurant Alma in Minnesota. Read his interview in Star Tribune to learn how he’s grown as a CEO + Restaurateur and what it’s like to be one of the best restaurants in the Midwest.

Want a new snack that you can feel good about? Professional Culinary Arts graduate Kyle Fiasconaro is brewing up something delicious with his line of crackers! Brewer’s Crackers is a “spent grain” cracker company driven to reduce food waste in the craft brewing industry. Read more about it in The Upstocker.

Check out the review of ICC graduate, Chef Meny Vaknin’s Mediterranean restaurant MishMish in North Jersey! Recently renovated, critics returned to the restaurant and couldn’t get enough of his delicious food inspired by his childhood. Read the review here.

bon appetit
BON APPÉTIT
Erika Nakamura and Jocelyn Guest on Butchering, Motherhood, and Starting Over

Erika Nakamura, along with wife & business partner Jocelyn Guest, recently opened J & E Small Goods to focus on sustainable sausage. Check out their interview in Bon Appétit to get insights into the world of owning a food business all while juggling life as new parents.

wine
FORBES
The Hand Sell: Top Wines From New Jersey Sommelier Vanessa Da Silva

Vanessa Da Silva, ICC’s 2019 Outstanding Alumni Award Winner for Outstanding Sommelier, spoke with Forbes to give her favorite wines of the moment. Check out the article and see which wines she’s recommending to her customers now!

Thinking about a career in pastry? Culinary Agents spoke with Rachel Kwon, one of ICC’s dedicated Pastry Chef Instructors and learned her tips and tricks for excelling in the sweet world of pastry. Read more here.

At Farine + Four in Omaha, customers can’t get enough of ICC alumna Ellie Pegler’s breads. Before bringing her talent back to her home state, she trained at Michelin-starred Marea and Vaucluse, where she was head baker. Read more about her bakery in Omaha World Herald!

Professional Culinary Arts graduate Jeffrey Finkelstein, also known as Montreal’s best baker, is expanding his popular bakery Hof Kelsten to a new bakery named Hof Sucrée. Grab some of his creations at the Time Out Montreal market! Read more about the bakery here in Time Out.

ICC alumna Clarice Lam, owner of the popular bakery, Baking Bean, shared her Mulled Wine Poached Pear Pavlova with Mascarpone Cream in Pastry Arts Magazine. Get her recipe and recreate this warm and cozy recipe for the holiday season here.

Mark Bittman, author of over 15 cookbooks and guest lecturer at Columbia’s School of Public Health, hosted some of his recent classes at ICC. In this article with Medium he shared this seasoning blend, suya spice from Nigeria, which was taught in the class. Get the recipe here, you won’t be disappointed!

make lasagna
MUNCHIES
How To Make Lasagna For Two from Don Angie

Want to learn how to make lasagna the Don Angie way? Watch ICC’s 2019 Outstanding Alumni Award Winner for Excellence in Culinary, Scott Tacinelli, along with wife and co-owner Angie Rito, make their signature dish with Munchies! You’ll love the crispy edges and gooey cheese—watch here.

Watch David Chang, ICC alumnus and star of Netflix’s new show Breakfast, Lunch & Dinner try to guess which celebrity made this dish! Attempt to guess the correct celebrity answer before he does on Buzzfeed’s Tasty Youtube channel, watch here.

camilla marcus

ICC In The News: Highlights from October 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from October 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

jean georges
THE NEW YORK TIMES
The Jean-Georges Recipe for Restaurants

Lois Freedman graduated from our Professional Culinary Arts program in 1987, and has been Jean-Georges Vongerichten’s right hand ever since. For over 30 years, she has worked within the Jean-Georges restaurant world and is now the president of the company. Read more about her and Jean-Georges Vongerichten in The New York Times.

In this article with Fatherly, check out what ICC grad and executive chef at New York’s L’Artusi Joe Vigorito’s top picks are for dads who love to cook.

Chef Danny Mena is an ICC grad and restaurateur, but did you also know that he’s a cookbook author? In this podcast with Splendid Table, Chef Mena talks all things Mexico City, like his favorite places to grab a bite, the inspiration behind his new book & more. Listen here.

In search of authentic Thai food in Philadelphia? Look no further than ICC alumnus Chutatip “Nok” Suntaranon’s new restaurant Kalaya, housed inside of one of the oldest Italian markets in the country. The recipes are straight from her childhood like the khao yum, a version of the rainbow rice salad the chef’s mom sold at her food stall, which includes toasted coconut, dry shrimp, makrut lime leaf, ginger, and bean sprouts. Read more in this Food and Wine feature.

noodles
GRUB STREET
Meet the Illustrator Who Turns Noodle Soup Into Art

Michele Humes is a writer, an artist and an ICC Professional Culinary Arts graduate. Throughout her career, she’s worked as a cook, food stylist, culinary illustrator and journalist. Now, she’s published her first book, The Noodle Soup Oracle, a mix and match guide that helps you create the noodle dish of your dreams. Read more about it in Grub Street.

camilla marcus
VOGUE
Meet the Restaurateur Championing Accessible Childcare for New York City’s Hospitality Workers

ICC grad Camilla Marcus is changing the restaurant industry—at her restaurant, west~bourne, she’s offering free childcare to her employees. Read more about how she’s doing it in and why it’s so important in Vogue.

The pop-up Seaport Food Lab, a rotating residency of big-name chefs and bartenders, is back with two New York City pros at the helm: Du’s Donuts owner Wylie Dufresne and former Del Posto chef Mark Ladner. To check out ICC grad Wylie Dufresne in action, read more about it in Eater here.

Pure Wow recently named our Cooking and Baking Camps for Teens some of the best kids’ cooking classes in NYC! Read all about why you should sign your teen up for the ultimate foodie summer camp here.

Bao Ong, ICC Professional Culinary Arts graduate and the New York food and drink editor for Time Out NY, recently published a list of the 100 Best Restaurants in New York. With ICC graduate restaurants on the list like Don Angie, Sofreh and LaLou, you won’t want to miss these NYC hot spots. Check out the list and grab your reservation here.

judy joo
Eater London
With Korean Fried Chicken, Westfield Doubles Down on Bid to Be Taken Seriously

Heading to the other side of the pond sometime soon? ICC alumna Chef Judy Joo is opening a new restaurant in London called Seoul Bird. This restaurant will focus on everything from crunchy fried chicken to warming, spicy gochujang sauces. Read more about it in London Eater here.

david chang
WASHINGTON POST
Ramen, Noise and Rebellion

It’s hard to dismiss what ICC alumnus David Chang’s impact has been on the food world, but in a recent interview with The Washington Post, he shares that he hopes his name is forgotten one day. Read more about how the culinary giant helped to create a new generation of chefs.

Brandy Kirchner is a 2017 Intensive Sommelier Training alumna, and after graduating from our program, moved to Indiana to pursue her wine passions. Currently, she’s a Certified Sommelier and just opened her business White Oak Wine Cafe. Read more about the opening in KPC News.

ICC Chef Instructors Chef Hervé Malivert and Chef Jeff Butler cooked alongside 15 other world-renowned chefs for The Center For Discovery’s 2019 Michael Ritchie Big Barn Event for a Sustainable Future. Learn more in Yahoo! about how our chef instructors helped to raise money for the scientific research and innovation for cutting-edge care and education for 1,200 children and adults.

Nicki Sizemore is a Professional Culinary Arts graduate and recently released her second cookbook, Fresh Flavors for the Slow Cooker. It’s a recipe book aimed to simplify weeknight meals, all while giving you confidence in the kitchen. Check it out here in Candid Cover.

The viral Twitter war about cooking pasta in cold vs. boiling water continues! Huffington Post asked our culinary team to weigh in on the debate. Check out what they recommended here.

angie mar
WWD
Beatrice Inn Chef Angie Mar Lays It All Out in Her First Cookbook, ‘Butcher + Beast’

ICC grad Angie Mar of The Beatrice Inn is releasing her debut cookbook this month. More than just recipes, it’s really an autobiography through food. Check out her interview in WWD to get an inside look at how fashion, personal experiences and her creative process influence her cooking.

Who’s excited for David Chang’s new Netflix show streaming now? You won’t want to miss this ICC grad traveling the world with celebrities like Chrissy Teigen, Seth Rogan & more to eat ‘Breakfast, Lunch and Dinner’ as alluded to in the show name! Watch the trailer on New York Eater and get ready to binge watch ASAP.

2020 michelin stars

23 ICC Graduates Among 2020 Michelin Star Recipients

One of the most well-respected restaurants in America has finally earned recognition from the world’s oldest restaurant guide. The coveted list of 2020 MICHELIN star recipients was released earlier this week for the New York City, Chicago and Washington D.C. markets, and ICC alumnus Dan Barber’s Blue Hill At Stone Barns earned two MICHELIN stars for the first time since the restaurant opened it’s doors in 2004.

This is the 15th year that a MICHELIN Guide has been published for New York City, but the first time that it has been expanded to Westchester, where Blue Hill At Stone Barns is located. Chef Barber’s other restaurant, Blue Hill—located in Manhattan—has retained one star since 2008. Earlier this summer, the MICHELIN Guide announced another big shake-up—the announcement of the first statewide guide in the U.S. for California which included ICC alumnus, Joshua Skenes’ new restaurant Angler.

The 2020 announcements feature exciting new additions to the annual guides where International Culinary Center alumni are leading both front- and back-of-house teams to success. Lisa Kalemkiarian (Professional Culinary Arts ’16) is the Head Baker at Benno, a fine-dining restaurant combining French technique with contemporary Italian cooking, and helped to earn the restaurant its first MICHELIN star this year.

Additionally, Atomix—where Intensive Sommelier Training graduate Jhonel Faelnar is the Wine Director—was elevated to two stars in their second year of operations. Dan Catinella, Director of Business Operations at Crown Shy and Professional Culinary Arts graduate, shared that he is “excited for the team at Crown Shy and always happy to see them recognized.” Crown Shy is also a new addition to the NYC MICHELIN Guide this year.

Two ICC graduates are making their mark on the D.C. food scene as new additions to the list of MICHELIN-starred restaurants. Vincent Badiee, ICC alumnus and Chef de Cuisine of Gravitas, helped to earn the restaurant its first star. Maydān, which is helmed by co-executive chef/owner Gerald Addison (Professional Culinary Arts ’08), earned its first star after receiving much acclaim over the past year.

In total, 23 ICC alumni plus Dean David Kinch have received a combined 36 stars this year alone—a record breaking number for the ICC community! ICC is proud to congratulate the winners across America being recognized by the industry for their hard work and dedication to their craft, especially our alumni and Dean, and their respective restaurants. Check out the full list below of ICC graduates, and our Dean, to see where the MICHELIN Guide recommends making a reservation in 2020!

New York City

Three Stars (“Exceptional cuisine, worth a special journey.”)

Per Se, Anna Bolz, Pastry Chef

Two Stars (“Excellent cooking, worth a detour.”)

Atomix, Jhonel Faelnar, Wine Director
Blue Hill At Stone Barns, Dan Barber, Chef/Owner
Ko, David Chang, Chef/Owner
The Modern, Thomas Allan, Chef de Cuisine

One Star (“High-quality cooking, worth a stop!”)

Agern, Rhonda Crosson, Head Baker
Bâtard, Jason Jacobeit, Wine Director
Benno, Lisa Kalemkiarian, Head Baker
Blue Hill, Dan Barber, Chef/Owner
Contra, Jeremiah Stone & Fabian Von Hauske, Chefs/Owners
Crown Shy, Dan Catinella, Director of Business Operations
Gramercy Tavern, Howard Kalachinikoff, Chef de Cuisine
Meadowsweet, Polo Dobkin,  Chef/Owner
NoMad, Mark Welker, Pastry Chef
Oxomoco, Justin Bazdarich, Chef/Co-Owner
Tuome, Tom Chen, Chef/Owner


Chicago

One Star (“High-quality cooking, worth a stop!”)

Sepia, Andrew Zimmerman, Executive Chef 


 Washington D.C.

One Star (“High-quality cooking, worth a stop!”)

Gravitas, Vincent Badiee, Chef de Cuisine
Maydān, Gerald Addison, Co-Executive Chef
The Dabney, Alex Zink, Owner/Bar Director 


 California

Three Stars (“Exceptional cuisine, worth a special journey.”)

Manresa, David Kinch (ICC Dean), Chef/Owner
Quince, Aaron Babcock, Sommelier

Two Stars (“Excellent cooking, worth a detour.”)

Saison, Joshua Skenes, Chef/Owner

One Star (“High-quality cooking, worth a stop!”)

Angler, Joshua Skenes, Chef/Owner
Rich Table
, Sarah Rich, Chef/Owner

goose feather

ICC In The News: Highlights from September 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from September 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

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

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

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

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

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

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

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

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

women changing the world
MARIE CLAIRE
25 Women Changing the Future

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

don angie flatbread

ICC In The News: Highlights from August 2019

ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from August 2019, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

wylie dufresne eggclair
MUNCHIES
Wylie Dufresne Reinvents the Breakfast Sandwich with Cara Nicoletti

We don’t mind that Wylie Dufresne reinvented the breakfast sandwich because he added his signature scientific twist using NO2! Watch the Professional Culinary Arts grad and owner of Du’s Donuts on Munchies Youtube channel create an eclair inspired dish here.

Read about what Executive Chef Timothy Adams (Professional Culinary Arts ’10) is cooking up at Il Palato in St. Louis! You’ll feel like you’ve just stepped into a “swanky hotel in Sorrento” all while dining on delicious dishes like Tagliolini with cauliflower puree, tagliolini noodles, anchovy gremolata and Parmesan or pan-seared scallops with saffron cream, neonata and vegetal sfogliatella. Read more here in River Front Times.

Eng Su, a culinary arts grad, recently opened his second restaurant in Singapore! He’s serving up Peranakan food at The Coconut Club. Check out his cool restaurant concept in TODAY Online.

Read about the 2009 Professional Culinary Arts grad and Chef De Cuisine at Felina in New Jersey, Martyna Krowicka! Learn how she’s moved up the ranks in her career to this 135-seat restaurant in Jersey Bites.

Check out new gelato shop—APEM Creamery and Sorbetteria—by alums Jennifer Ko and Alex Saneski featured in New Jersey Monthly!  With flavors like goat caramel gelato, earl grey and lemon gelato, and orange ginger mezcal sorbet, you’ll be sure to satisfy your sweet tooth with their unique flavors. Read more here.

zoe kanan
EATER
The Baker’s Apprentice

How did Eater Young Gun and ICC Outstanding Alumni Award winner for Excellence in Pastry, Zoë Kanan, establish herself as one of New York’s most promising talents? By learning from fellow ICC grads Christina Tosi of Milk Bar and Melissa Weller of High Street on Hudson, of course! Check out her article in Eater to learn more about her story.

Sasha Grumman (Professional Culinary Arts ’11), previously the chef de cuisine at famed Austin restaurant Launderette, has been named executive chef of Rosalie. Read about the new restaurant in Houstonian Magazine that’s opening in Austin, Texas soon!

pasta
THRILLIST
Home Brews, Handmade Pasta, and Knife Skills: The Best One-Day Classes in NYC

Check out our Handmade Pasta class named one of the best one-day classes in NYC by Thrillist! Register for our next class on 9/7 today to reserve your hands-on station in our Soho Kitchens. Read more about the class here!

Marcel Bakery & Kitchen is a quaint neighborhood cafe helmed by Meny Vaknin, ICC graduate and Food Network Chopped Champion. If you’re looking for a dish to round out your summer, you’ll want to try their yellow curry chicken salad sandwich! Read more in My Central Jersey.

Ross Goldflam’s (Professional Culinary Arts 98) new restaurant, Technique, showcases French food in a delicious way. Read about his restaurant in New Jersey Monthly and see why you should try his menu, which features seasonal dishes like lamb shank with Moroccan-style chickpeas and spices.

In TimeOut New Yorks latest round up of the absolute best restaurant in Manhattan, David Chang is named for Momofuku Ko and Momofuku Noodle Bar, while chef duo Jeremiah Stone and Fabian von Hauske are named for Wildair! See which dishes you should check out at their restaurants.

don angie
EATER
12 Stand-Out Dishes to Try in the West Village

Looking for a new dish to try in the West Village? Check out Eater’s article, where ICC grads Melissa Weller and Scott Tacinelli are featured for their salt bagels and flatbread! Read more about the dishes here.

Need an excuse to travel? If you’re located in NYC, you won’t have to go far! ICC Alumnus Dan Barber was just named to Food and Wine’s World’s Best Restaurant List. Check out his famed restaurant, Blue Hill at Stone Barns, which made the list here.

In need of a last minute getaway before summer ends on September 23rd? 2015 Professional Culinary Arts grad Adrian D’Ambrosi is cooking up gourmet food at the bespoke B&B The Sea Street Inn on Cape Cod! Read more about the picturesque B&B here in Forbes.

According to the Robb Report, there are 16 restaurant openings that are highly anticipated for this fall—Steven Cook, ICC graduate, and business partner Michael Solomonov of Zahav, are opening three new restaurants across Philadelphia. Check them out here.

career fair

Meet Your Future Employer: 2019 Fall Career Fair

All chefs get their start somewhere. This fall, meet your future employer and amp up your networking skills! ICC’s Career Fairs, held twice a year, allow current students & alumni to meet some of the most well-known restaurants and restaurant groups in NYC, coming specifically to ICC to meet YOU. From fine dining to fast casual, catering, bakeries and more, there is something for everyone and every career path!

But, before you head to career fair to show you’ve got the chops, check out these tips from our Career Services team to make the most of meeting employers!

  1. After you set up an appointment with Career Services to have your resume reviewed, be sure to print out at least 25 copies! While you might not hand them all out, there are plenty of employers to network with and it’s better to have too many than not enough.
  2. Do your homework on the companies & employers in attendance—that way, you can ask pertinent questions to the recruiter or chef, rather than asking a basic question like “What do you do at your company?”
  3. Appear alert & enthusiastic. Shake their hand, introduce yourself and say what program you are from. Remember: The most important quality an employer looks for is a great attitude!

Get the full list of tips, commonly asked questions and more by logging into your my.internationalculinary.com account and heading to the Career Fair section!

the standard
james beard foundation
blue hill at stone barns
Thursday, September 12th | 3:00pm-4:30pm
International Culinary Center
28 Crosby St | New York, NY 10013
*Open to ICC Students & Alumni ONLY*
Email jobs@culinarycenter.com with inquiries
noho hospitality
nordstrom
crafted hospitality

Below is the full list of employers, but be sure to visit the ICC Community page at my.internationalculinary.com for more information and for any updates to the employer list.

ABC Restaurants
Abigail Kirsch
Bastianich & Bastianich
Blue Apron
Blue Hill/Blue Hill At Stone Barns
Bold Food Group
Breads Bakery
Celestine
Choc o Pain
Club Med Resorts
Crafted Hospitality
Crown Shy
Dinex
Eataly
Harvest Restaurant Group
Hillstone
James Beard Foundation
Loring Place
Major Food Group
Mercer Kitchen
NoHo Hospitality Group
Nordstrom
Padoca Bakery
Quality Branded
STARR Restaurants
The Center For Discovery
The Culinistas
The Standard
Thomas Keller
Union Square Hospitality Group
Vice Media/Munchies
WS New York
Martha & Marley Spoon
Miason Kayser
Davide
Soho House