james beard awards

Six ICC Alumni Win Big at 2019 James Beard Awards!

This year, ICC alumni and Dean David Kinch received a staggering 33 semifinalist nominations for the the 2019 James Beard Awards—known best as the “Oscars of the Food World”—recognizing their talent and dedication to their craft. Last night, while Hollywood A-listers flaunted fabulous fashions at the Met Gala, the who’s who of food & beverage gathered at the Lyric Opera of Chicago for the year’s most prestigious award ceremony in the culinary industry. The 3,500-seat theater full of hopefuls and their guests included 15 ICC alumni, plus our dean, waiting to hear if they’d win big this year. Alumni chefs and restaurant owners were not only present as finalists—Elena Besser, Professional Culinary Arts ’16, showed off her food media chops as one of the red carpet co-hosts for the foundation. Check out her coverage on the live feed, which garnered over 1.5 million views!

Steven Cook, co-owner of CookNSolo Restaurants, alongside his business partner Michael Solomonov, won the award for Outstanding Restaurant for the famed Zahav in Philadelphia. Cook, a graduate of our Culinary Arts program in 2000, was awarded ICC’s Outstanding Alumni Award for Excellence in Entrepreneurship last year for his achievement as one of the country’s most successful restaurateurs, overseeing a mini-empire in New York & Philadelphia.

Ashley Christensen, graduate of ICC’s Sous Vide Intensive program, took home the evenings top honors, receiving the award for Outstanding Chef. If you’re looking to amp up your Sous Vide skills just as Chef Christensen did in 2012, check out our revamped 2-day Sous Vide Intensive course here.

Other winners from last night’s celebrations included Kelly Jeun, Co-Executive Chef of Frasca Food and Wine in Colorado, which received the award for Outstanding Service. One of NYC’s hottest restaurants Atomix, where our Intensive Sommelier Training graduate—Jhonel Faelnar—is an integral part of the tight-knit team as Wine Director, received the award for Restaurant Design for 75 Seats and Under. Even before Monday’s awards ceremony, two ICC alumni went home as winners at the Media Awards on April 26th. David Chang received the award for Outstanding Reporting for his coverage of the 2018 PyeongChang Winter Olympics, while Nick Fauchald, co-author of the book Cocktail Codex received the award for Book of the Year

Congratulations to the 6 ICC alumni who were bestowed with a coveted James Beard Award this year! Read below for more information on our winners.

2019 James Beard Foundation Restaurant & Chef Awards

Outstanding Chef

Ashley Christensen, Poole’s Diner, Raleigh, NC [Sous Vide Intensive ’12]

Outstanding Restaurant

Zahav, Philadelphia, PA [Steven Cook, Co-Owner of Zahav, Culinary Arts ’00]

Outstanding Service

Frasca Food and Wine, Boulder, CO [Kelly Jeun, Co Executive Chef, Italian Culinary Experience ’07]

2019 James Beard Foundation Book Awards

Book Of The Year

Cocktail Codex, Alex Day, Nick Fauchald [Culinary Arts ’04], and David Kaplan (Ten Speed Press)

2019 James Beard Foundation Broadcast Media Awards

Outstanding Reporting

Deep Dive and Food for Thought, 2018 PyeongChang Winter OlympicsDavid Chang [Culinary Arts ’01], Airs on: NBC, NBCSN

Want to check out David Chang’s reporting at last year’s Olympics? Watch it here on NBC’s archive of the Olympics!

2019 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under

Firm: Studio Writers, Project: Atomix, [Jhonel Faelnar, Wine Director of Atomix, Intensive Sommelier Training ’13]

James Beard Foundation Awards

James Beard Awards 2019: ICC Alumni Semifinalists & Finalists

Each year, it brings us such joy to see our alumni and Deans of the International Culinary Center recognized for excellence in their field. With the recent announcement of the 2019 semifinalists for the James Beard Awards, we’d like to congratulate the following ICC alumni [and Dean!] on their nominations. This year, the number of ICC affiliates that made the short list was a staggering 25 semifinalists! We’re so proud to see these talents acknowledged for their hard work and dedication to their craft.

Some of the highlights from this year’s announcement include the recognition of newcomers like Zoe Kanan, Head Baker of Simon & the Whale for Outstanding Pastry Chef, and Rikki Giambruno, Owner & Executive Chef of Hyacinth for Rising Star Chef of the Year. Three of this year’s Best New Restaurant semifinalists are led by our graduates both in and out of the kitchen—David Chang (Chef/Owner of Majordomo in LA), Joshua Skenes (Chef/Owner of Angler in SF) and Jhonel Faelnar (Wine Director of Atomix in NYC).

Follow us throughout awards season for updates on the James Beard Foundation Media Awards semifinalists, finalists and award winners! 

[UPDATE] With the announcement of the 2019 James Beard Award Book & Media nominees, ICC alumni and dean, David Kinch, have received a total of 33 nominations combined! Congratulations to the 15 alumni and our dean David Kinch who made it on the short list of finalists in their respective categories for a total of 20 finalist nominations! The winners will be announced later this spring, stay tuned.

2019 JAMES BEARD AWARD SEMIFINALISTS & FINALISTS [LIST OF ICC ALUMNI & DEAN]

Orange indicates selection as a finalist in the respective category.

2019 James Beard Foundation Restaurant & Chef Awards

Best New Restaurant:

Angler, San Francisco, CA [Joshua Skenes, Chef/Owner of Saison, Culinary Arts ’01]

Atomix, New York, NY [Jhonel Faelnar, Wine Director of Atomix, Intensive Sommelier Training ’13]

Majordomo, Los Angeles, CA [David Chang, Owner of Majordomo, Culinary Arts ’01]

Outstanding Baker:

Avery Ruzicka, Manresa Bread, Los Gatos, CA [Culinary Arts ’10 & Art of International Bread Baking ’11]

Outstanding Chef:

Ashley Christensen, Poole’s Diner, Raleigh, NC [Sous Vide Intensive ’12]

David Kinch, Manresa, Los Gatos, CA [ICC Dean]

Tory Miller, L’Etoile, Madison, WI [Culinary Arts ’00]

Marc Vetri, Vetri Cucina, Philadelphia, PA [Art of International Bread Baking ’98]

Outstanding Pastry Chef:

Zoe Kanan, Simon & the Whale, New York, NY [Pastry Arts ’10]

Whang Suh, Hen & Heifer, Guilford, CT [Pastry Arts ’09]

Outstanding Restaurant:

Balthazar, New York, NY [Rebecca Banks, Wine Director, Culinary Arts ’05]

O Ya, Boston, MA [Tim & Nancy Cushman, Owners of O Ya, Fundamentals of Wine ‘06]

Quince, San Francisco, CA [Aaron Babcock, Sommelier at Quince, Intensive Sommelier Training ’12]

Restaurant Alma, Minneapolis, MN [Alex Roberts, Chef/Owner of Restaurant Alma, Culinary Arts ’93]

Zahav, Philadelphia, PA [Steven Cook, Co-Owner of Zahav, Culinary Arts ’00]

Outstanding Service:

Saison, San Francisco, CA [Joshua Skenes, Chef/Owner of Saison, Culinary Arts ’01]

Frasca Food and Wine, Boulder, CO [Kelly Jeun, Co Executive Chef, Italian Culinary Experience ’07]

Rising Star Chef of the Year:

Rikki Giambruno, Hyacinth, St. Paul, MN [Culinary Arts ’12]

Best Chef: Great Lakes:

Kate Williams, Lady of the House, Detroit, MI [Culinary Arts ’07]

Best Chef: Mid-Atlantic:

Joey Baldino, Zeppoli, Collinswood, NJ [Culinary Arts ’02]

Best Chef: New York City:

Angie Mar, Beatrice Inn, New York, NY [Culinary Arts ’11]

Jeremiah Stone and Fabián von Hauske, Wildair, New York, NY [Culinary Arts, ’07 and Culinary Arts ’09 | Pastry Arts ’10, respectively]

Scott Tacinelli and Angie Rito, Don Angie, New York, NY [Culinary Arts ’08]

Best Chef: South:

Melissa Donahue, Sweet Melissa Cafe, Sanibel, FL [Culinary Arts ’01]

Best Chef: West:

Joshua Skenes, Saison, San Francisco, CA [Culinary Arts ’01]

2019 James Beard Foundation Book Awards

Beverage:

Apéritif: Cocktail Hour the French Way, Rebekah Peppler [Pastry Arts ’09] (Clarkson Potter) 

Cocktail Codex, Alex Day, Nick Fauchald [Culinary Arts ’04], and David Kaplan (Ten Speed Press)

Restaurant and Professional:

Rich Table, Evan Rich and Sarah Rich [Culinary Arts ’01] (Chronicle Books) 

2019 James Beard Foundation Broadcast Media Awards

Online Video, Fixed Location and/or Instructional

Mad Genius – Crispy Cheese Sticks; Waffled Okonomiyaki; and Puff Pastry, Justin Chapple [Culinary Arts ’09], Airs on: Food & Wine, YouTube and Facebook

Outstanding Reporting

Deep Dive and Food for Thought, 2018 PyeongChang Winter Olympics, David Chang [Culinary Arts ’01], Airs on: NBC, NBCSN

Television Program, on Location

Ugly Delicious – Fried Chicken, David Chang [Culinary Arts ’01], Airs on: Netflix

2019 James Beard Foundation Journalism Awards

Health and Wellness

“‘White People Food’ is Creating An Unattainable Picture of Health”, Kristen Aiken [Culinary Arts ’08]HuffPost

2019 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under

Firm: Studio Writers, Project: Atomix, [Jhonel Faelnar, Wine Director of Atomix, Intensive Sommelier Training ’13]

The 2019 James Beard Award Winners will be announced May 6, 2019. The 2019 Media Awards will be held on April 26, 2019. For the full list of 2019 James Beard Award Semifinalists, click here

James Beard Award 2018: ICC Alumni Semifinalists & Finalists

Each year, we are always so proud to see alumni and Deans of the International Culinary Center recognized for excellence in their field. With the recent announcements from the James Beard Foundation, we’d like to congratulate the following ICC alumni [and Dean!] for being recognized in the list of 2018 James Beard Award Semifinalists!

Following last year’s ceremony, ICC Dean and Chef, David Kinch, is nominated again for Outstanding Chef! Philadelphia institution Zahav, co-owned by ICC alumnus Steven Cook, is also nominated again for Outstanding Service. To view all ICC alumni nominees [and winners!] from the 2017 Awards, click here.


[UPDATE] With the announcement of the 2018 James Beard Award Book & Media nominees, ICC alumni and deans have received 19 nominations combined! Congratulations to the seven alumni and our dean David Kinch who made it on the short list in their respective categories! The winners will be announced later this spring, stay tuned.


2018 James Beard Award Semifinalist & Finalists [ICC Alumni & Dean List]

Orange indicates selection as finalist

Outstanding Chef Category:

Ashley Christensen, Poole’s Diner, Raleigh, NC [Sous Vide Intensive ‘12]

David Kinch, Manresa, Los Gatos, CA [ICC Dean]

Alex Roberts, Restaurant Alma, Minneapolis, MN [Culinary Arts ‘93]


Outstanding Restaurant:

L’Etoile, Madison, WI – [Tory Miller, Culinary Arts ‘00]

Momofuku Noodle Bar, NYC [David Chang, Culinary Arts ‘01]

O Ya, Boston – [Tim & Nancy Cushman, Fundamentals of Wine ‘06]


Outstanding Service:

The Red Cat, NYC [David Battin, Culinary Arts ‘12]

Saison, San Francisco [Joshua Skenes, Culinary Arts ‘01]

Sepia, Chicago [Andrew Zimmerman, Culinary Arts ‘00]

Zahav, Philadelphia [Steven Cook, Culinary Arts ‘00]


Best Chef: Mid-Atlantic

Brittanny Anderson, Brenner Pass, Richmond, VA [Culinary Arts, ‘09]

Joey Baldino, Zeppoli, Collingswood, NJ [Culinary Arts, ‘02]


Best Chef: New York City

Jeremiah Stone and Fabian von Hauske, Contra [Culinary Arts, ’07 and Culinary Arts ’09 | Pastry Arts ’10, respectively]


Best Chef: West

Evan Rich and Sarah Rich, Rich Table, San Francisco [Sarah Rich, Culinary Arts ‘01]

Joshua Skenes, Saison, San Francisco [Culinary Arts ‘01]


Book Awards: Reference, History, and Scholarship

Peppers of the Americas | Author: Maricel E. Presilla | Lorena Jones Books [Maricel E. Presilla, Culinary Techniques ‘93]


Broadcast Media Awards: Television Program, in Studio or Fixed Location

The Bobby and Damaris Show | Hosts: Bobby Flay and Damaris Phillips | Airs on: Food Network [Bobby Flay, Culinary Arts ‘84]


Journalism Awards: Dining and Travel

“The Eating Season” | Author: Tyler Kord | Bon Appétit [Tyler Kord, Culinary Arts ‘02]


Journalism Awards: Profile

“The Untold Story of the Lady from Louisville and the Bubbe Who Wasn’t There” | Author: Rebecca Flint Marx | Taste [Rebecca Flint Marx, Culinary Arts ‘08]


The 2018 James Beard Award Winners will be announced May 7, 2018. The 2018 Media Awards will be held on April 27, 2018. For the full list of 2018 James Beard Award Semifinalists, click here. 

James Beard Foundation Honors Chef Dan Barber at Upcoming JBF Food Summit

What’s Your Consuming Power?

Each year the James Beard Foundation hosts the JBF Leadership Awards as part of the annual JBF Food Summit. The awards aim to shine a light on the importance and complexities of sustainability, food access, and public health.

This year the foundation celebrates ICC Alumnus, Chef Dan Barber, as one such visionary “for his work in blending the dining and educational experience to reduce waste, improve food taste and sustainability, and promote a soil-to-table approach.” Dan Barber, chef/owner of Blue Hill and Blue Hill at Stone Barns, is best known for his innovations in the dining experience that promotes a more sustainable food world. But what many don’t know is that his collaboration with ICC’s Farm-to-Table extension of the Professional Culinary Arts program is actively training the next generation of chefs to cook responsibly. Through the program, Chef Dan Barber is challenging the chefs of tomorrow to make sustainable choices in their kitchens that create a healthier and safer food world.

Ready to join the conversation? Attend the two-day JBF Food Summit: Consuming Power October 23-24 in NYC. This year JBF is bringing together a diverse group of experts, including Chef Dan Barber, from across disciplines to look into the genesis and changing dynamics of consumer power and apply that knowledge to various food-system issues we’re facing today. Learn what Americans want from their food, the challenges and opportunities for a sustainable food system in our new political landscape, and the role chefs and other culinary leaders can play.

Early bird tickets are on sale til October 2nd. For more information & registration, visit jamesbeard.org/foodsummit.

James Beard Foundation Award Semifinalist: Maggie Huff

Maggie Huff’s desserts offer FT33 guests a taste of something subtly sweet, reflecting a hyper-seasonality that has been the benchmark of Chef Matt McCallister’s critically acclaimed restaurant in the Dallas Design District. She considers herself fortunate to be able to get her hands on superior products such as local honey from Texas Honey Bee Guild, Caprino Royale fresh goat cheese, and produce from the same farmers sourced by the savory side of the restaurant. To that point, she isn’t afraid to employ savory elements—herbs, spices, and vegetables, as well as forms of acid, fat, and salt—to enhance the sweet flavors on the plate.

Prior to FT33, Huff had the media swooning over her sophisticated desserts at Pyramid at the Fairmont Dallas. She originally met and worked with McCallister in the highly lauded kitchen of Stephan Pyles Restaurant. The Dallas native also had a stint in New York City, first attaining her culinary degree from the French Culinary Institute, then working the back of the house in several restaurants, doing both savory and pastry. Her love of food goes back even further: Huff has been baking since she was a kid, cultivating a curiosity in the kitchen while learning from her mother the importance of measuring ingredients.

Nomination: Outstanding Pastry Chef (FT33)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.

James Beard Foundation Award Semifinalist: Steven Cook

After graduating the Wharton School of Business at the University of Pennsylvania, Chef Steven Cook completed the Professional Culinary Arts program at the French Culinary Institute in 2000. His education and drive combined make him one of the heavyweights in the Philadelphia scene of restaurateurs and culinary entrepreneurs.

In 2005, as chef-owner of Marigold Kitchen, Cook met his business partner Michael Solomonov. Together, they opened Zahav in 2008. The restaurant earned “4 bells” in its first year from Philadelphia Inquirer critic Craig La Ban. At Zahav, Cook and Solomonov served Israeli cuisine of salatim and mezze, and their collaboration also merged with the restaurant movement for small plates.

In 2012, Food & Wine recognized the pair as ‘Empire Builders’ for their restaurant group, CookNSolo. The empire now spans various cuisines and cites, and their first book Zahav: A World of Israel Cooking earned the James Beard Award for “Best International Cookbook” in 2016. In partnership with Broad Street Ministries, Cook also helped develop soon-to-launch, nonprofit Rooster Soup Company.

Nomination: Outstanding Service (Zahav)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here. 

James Beard Foundation Award Semifinalist: Greg Vernick

Greg Vernick was born into a family who knew a lot about genuine quality food. His mother ran the Haddonfield Diet Shop in New Jersey, and his grandfather ran their family Philadelphia’s butcher shop Friedman’s Market. A graduate of Boston University, he went straight into CIA’s Culinary Program and soon after, the French Culinary Institute’s Sous-Vide Intensive and Pastry Techniques program.

Vernick moved to New York City to work on the line for the opening of Jean-Georges Vongericten’s Perry Street, under Chef Gregory Brainin. Vernick rose through the ranks and served as sous chef at Jean Georges, Nougatine, and Spice Market and became their corporate chef trainer for restaurants in Qatar, Tokyo, Vancouver, Boston, and Park City, Utah. After five years in the Vongerichten empire, Vernick took his final post away from home as chef de cuisine of New York’s Tocqueville.

In 2012, Vernick returned to Philadelphia and he and his wife, Julie, opened the doors to their first restaurants, Vernick Food & Drink, and soon after he received a James Beard Nomination. He would then be nominated for the award, 2 more times in 2015 & 2016.

Nomination: Best Chef: Mid-Atlantic (Vernick Food & Drink)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here. 

James Beard Foundation Award Semifinalist: David Kinch

A recipient of the Best Chefs in America award for the Pacific region from the James Beard Foundation and awarded two Michelin stars for five consecutive years, David Kinch is creating a legacy in the advancement of California cuisine in the 21st century. At Manresa, his restaurant in Los Gatos, California, where he is executive chef and proprietor, his philosophy is fostered by the “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied in France, Spain, Germany, Japan, and the United States.

In 2006, he formed an exclusive partnership with Cynthia Sandberg of Love Apple Farm in the Santa Cruz Mountains, which supplies Manresa with year-round provisions and vegetables grown using biodynamic practices. By producing sustainable vegetables, he is creating a closed circle among guests, the garden and his highly personal cuisine. Today, David Kinch is a Dean at the California campus of the International Culinary Center.

Nomination: Outstanding Restaurant (Manresa)

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here. 

James Beard Foundation Award Semifinalist: William Wright

Executive Chef William Wright has embraced the art of regionalism and simplicity into his cuisine. He honed his culinary skills at Michelin-starred restaurants in Sicily, where he served under legendary Italian Chef Pino Cuttaia at Ristorante at La Madia, and in New York City at Telepan and A Voce. After moving to Houston, he served as sous chef at Philippe Restaurant and then Table on Post Oak. His menu introduces Houstonians to delicious but unfamiliar flavors and modern trends in Greek cuisine while retaining the simple, healthy, fresh style at the heart of Greek cooking. His menu introduces Houstonians to delicious but unfamiliar flavors and modern trends in Greek cuisine while retaining the simple, healthy, fresh style at the heart of Greek cooking.

Nomination: Rising Star Chef of the Year

For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.