gramercy tavern field trip

What A Professional Pastry Arts Student Learned at Gramercy Tavern

During the course of the Professional Pastry Arts program, students have the opportunity to participate in industry field trips to restaurants, bakeries and more where they meet working pastry chefs, ask questions and see the skills + techniques they’ve learned in action.

Chefs at participating patisseries walk students through the kitchen for a behind-the-scenes look at their operations—from ingredient preparation to plating and service. Attending one of these field trips not only provides great networking opportunities, but also allows students to experience professional kitchens first-hand. Some of our recent pastry field trips have included OceanaRon Ben-Israel CakesDominique Ansel Kitchen, and ICC Dean Jacques Torres’ chocolate factory Jacques Torres Chocolate.

Recently, a group of Professional Pastry Arts students embarked on a journey to Gramercy Tavern to experience the iconic NYC restaurant with Pastry Chef, Miro Uskokovic. For 6 years, Chef Uskokovic has been at the pastry helm of the Michelin-starred kitchen and has been leading his 20 person team to success. Throughout the tour, Chef Uskokovic gave the insider’s scoop to the restaurant—like how on any given day they serve hundreds of desserts to guests with a sweet tooth, and make all of the varying 12-13 different breads that the restaurant serves.

Chef Uskokovic and Gramercy Tavern as a whole, famously, do not use refined sugars or corn syrup in any of the desserts or dishes created on the menu. Instead, they use ingredients like non-GMO and organic white, brown, powdered, coconut, and maple sugars. Seeing this first hand in the kitchens is an invaluable experience and something that is not soon forgotten.

So we sat down with current Professional Pastry Arts student, Kathleen Feeney, to find out what she and her classmates learned on their adventure to Gramercy Tavern. Below, read what she took away from the once-in-a-lifetime experience!

Kathleen is a current Professional Pastry Arts student and enjoys the challenge of learning so many new skills.  She has found pastry school enriching and is excited to continue to learn so many techniques and recipes under the guidance of her chef instructors. In her free time, Kathleen loves to play many instruments, travel and enjoy her Irish culture through dance, art and lots of bread making.

Delivering Freshness With Organization

To deliver a fresh and flavorful menu, being highly organized is necessary. Each staff member has a clearly defined role, work station, and tools which includes ingredients and recipes. Gramercy Tavern has dedicated prep stations for each aspect of the menu including pasta making, butchery, chocolate making, pastry, breads and more.

A Team Effort

It takes many hands and a team effort to operate a great restaurant. Many kitchen staff work closely together to ensure successful plating in a timely manner. But outside the kitchen, key staff are responsible for delivering a stellar dining experience to customers. This includes an in-house floral arrangement team who create beautiful fresh displays throughout the restaurant, a marketing & events team and even a forager who goes to Maine in search of the freshest berries.

Flexibility Will Help You Learn

The staff rotate in the kitchen so that they each learn different functions to ensure proper coverage—some members even do 2-3 stations a week! This keeps new ideas flowing freely and education at a high-level. The supervisor will always put together a production list for the day, so even if you’re new at the station, you know what needs to get done. The menu is also always being refreshed to include the best produce of that season, which carries through the message of flexibility in the kitchen.

To learn more about our Professional Pastry Arts program and see the next available start dates, click here.

Gramercy Tavern by the Numbers: 300 desserts a night, 200 full time staff, 17 pastry chefs, 25th Anniversary, 1 iconic biscuit!

summer of savings

ICC’s Summer of Savings Announced For 2019!

SPECIAL SUMMER PRICING & SCHOLARSHIPS AVAILABLE

Ready to turn up the heat on your culinary or pastry technique this summer?

We’re excited to announce our Summer of Savings with Special Summer pricing for our Professional Culinary Arts programs this July! Apply to begin in our Professional Culinary Arts part-time evening class beginning July 12th, or full-time day class beginning July 29th, and you’ll receive an instant $5,000 savings off the cost of the program. Our evening schedules afford the perfect opportunity for you to work full-time during the day while pursuing your culinary training part-time at night. Whether you’re just about to make a career change, or wish to keep your day job while you train for your dream job, our evening programs provide you the opportunity earn while you learn.

But wait—there’s more! If that wasn’t enough, applications are now open for our $5,000 ICC Pastry Arts Scholarship towards the Professional Pastry Arts class beginning on July 25th AND our $5,000 ICC Culinary Arts Scholarship towards the Professional Culinary Arts class beginning on July 29th. If you’d rather study full-time during the day and graduate ready to work in just 6 months, this opportunity could be right for you! Multiple scholarships are available for those who qualify—you must demonstrate financial need by completing your FAFSA.

Check out all the ways you can save this summer and submit your application today!

SPECIAL SUMMER PRICING

Professional Culinary Arts
Click here for program details.
Daytime – M-F – 6 Months
9:30 am to 3:00 pm
07/29/2019 – 01/24/2020 – $35,900 (normally $39,900)
Evening- M,W,F – 9 Months
5:45 pm to 10:45 pm
07/12/2019 – 05/04/2020 – $29,900 (normally $34,900)

AVAILABLE SUMMER SCHOLARSHIPS

scholarships
$5,000 ICC PASTRY ARTS SCHOLARSHIP

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA at least one week prior to the application deadline in order to be considered for the scholarship.

AWARD AMOUNT: $5,000 (Multiple Scholarships Available)

ELIGIBLE CLASSES
Must be enrolled in the following PROFESSIONAL PASTRY ARTS program:

July 25, 2019 | Mon-Fri, Day

APPLICATION DEADLINE:
July 15, 2019

AWARD DATE:
July 19, 2019

FAFSA DEADLINE:
July 10, 2019

Click here for eligibility requirements and application details.

culinary arts
$5,000 ICC CULINARY ARTS SCHOLARSHIP

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA at least one week prior to the application deadline in order to be considered for the scholarship.

AWARD AMOUNT: $5,000 (Multiple Scholarships Available)

ELIGIBLE CLASSES
Must be enrolled in the following PROFESSIONAL PASTRY ARTS program:

July 29, 2019 | Mon-Fri, Day

APPLICATION DEADLINE:
July 18, 2019

AWARD DATE:
July 22, 2019

FAFSA DEADLINE:
July 15, 2019

Click here for eligibility requirements and application details.

panel

Sharing the Slice: Finding Balance

On Sunday, March 24th, 2019 the International Culinary Center hosted a jam-packed day of discussions and networking for pastry professionals at the second Pastry Plus Conference. Pastry Plus provides a unique opportunity to connect the innovative minds of pastry professionals to meet and discuss the changing landscape of the industry. As a community, pastry chefs, sous chefs, line cooks, bakers and pastry business owners address the evolving workplace, learn about industry innovations and expand the sphere of the modern pastry chef.

panelThe theme of this year’s conference, Sharing the Slice, focused on how the industry must consider the way in which we connect and share information. Cooking has always been a shared experience. As Emily Luchetti—Chief Pastry Officer of Big Night Restaurant Group & ICC Dean of Pastry—shared in her conference address, pastries and desserts are innately created to be shared at the end of a meal. The morning forum, presented by our partner Callebaut®, brought to light how chefs share ideas and communicate in today’s changing landscape of modern technology. The panel discussion moderated by Mitchell Davis, Chief Strategy Officer of The James Beard Foundation, featured Zoe Kanan (Head Baker of Simon & The Whale and The Studio), Rose Levy Beranbaum (Cookbook Author) and Ron Ben-Israel (Owner of Ron Ben-Israel Cakes). Everything from the future of cookbooks to the risks and rewards of increased connection through social media were discussed.

zoe kananPastry Plus also provides an opportunity for current ICC students to volunteer for the day’s events—sit in on panels, individual classes and meet their future colleagues in the industry. Current ICC Professional Pastry Arts student, Samantha Daily was one of 15 volunteers that attended the conference. Samantha began the day greeting guests; little did she know VIP guests and speakers would also be entering with attendees. She shared that this was her “first indication of just how much this conference drew professionals from the pastry industry together.” From industry legends like Elizabeth Falkner and Claudia Flemming, to rising pastry talents like Zoe Kanan and Eunji Lee, Samantha remarked that “everyone was treated equally”. “Everyone walked in the same door, had the same breakfast, and attended the same conference,” said Samantha. We asked Samantha to share some of her biggest takeaways from the panel and opening forum to hear from the next generation of pastry professionals. Read below to hear about her experience at Pastry Plus!

Social Media Promotes The Sharing of Ideas

rose levy barenbaumRose Levy Beranbaum, author of The Cake Bible, spoke about how cookbooks once sparked a change in the industry by pushing people to share what they know. Before cookbooks were widely popularized, chefs guarded their techniques and recipes as secrets. Cookbooks built the foundation of communication among professionals and home cooks alike.

Today, social media and the internet have completely changed the landscape. For better or worse, chefs are almost expected to share what they know. The positive is that often by sharing their ideas through posts on their social channels, they allow budding chefs to grow through their knowledge and connect with other colleagues around the world.

Ron Ben-Israel shared the story of how he met Rose years ago. At the time, there was no direct message on social media to contact someone you admired. Instead, Ron wrote to the publisher of Rose’s cookbook with words of admiration for her work. The letter made its way to Rose and she ended up meeting with Ron because he took the time to write to her. Nowadays, Ron commented that this has changed within the industry because of social media, and it’s not always positive. Instead of decorum and professionalism, people often message him on Instagram asking for his recipes. As someone who values teaching others, he would be willing to share helpful tips, but there is an air of expectation with this communication that does not promote growth in the industry. What is his suggestion to rising chefs? Strive to build relationships with chefs and learn from them in a different setting.

Giving Credit is Important

The panelists all agreed—giving credit where credit is due is essential to protecting other chef’s brands, hard work and promoting your own reputation. Many chefs post their creations and share their recipes, but it can be off putting when many people, other chefs included, use their ideas without recognizing who they took inspiration from. Innovation is something we strive for in our industry, so to discover a new way of doing something just to have it stolen by another can be disheartening. Giving credit shows integrity and respect, and in turn, builds your reputation within the tight-knit pastry community.

On the Topic of Following Others…

emily luchettiIn Emily Luchetti’s opening speech, she shared that “you won’t find your own style by following what everyone else is doing.” This speaks volumes about what is happening on social media today. It is too easy to see what others are doing and repeat their post. So, how can you be innovative without simply following what is trendy? Ron and Rose agreed with panelist Zoe Kanan when she spoke of trusting her instincts to follow those you admire. Use social media and cookbooks as a source of inspiration, but listen to “the mixing bowl in your mind” to create your own style and become who you’re meant to be as a pastry chef.

Trends vs. Innovation

Trends only last so long. Maybe a week, or a month, but they are fleeting and soon replaced by the next trend. Innovation is progression and evolution. It is something we should be striving for as a pastry community. Innovation is what will further the industry as a whole, ensuring that classic and modern pastry techniques are carried into the future. Innovation lasts—trends change.

About Samantha Daily

samantha daily and christina tosiSamantha Daily is a current student in the Professional Pastry Program here at ICC! She grew up cooking and baking with her mom and sister and has always had a passion for it. She was in school studying equine science and management when she got the amazing opportunity to compete on MasterChef season 9, going on to place 4th in the competition and was blessed with an amazing scholarship from Gordon Ramsay. While in school, she is getting the most out of her experience by attending almost all of the demonstrations & events and working part time at fellow ICC alumna Christina Tosi’s Milk Bar.

pastries

New York City’s Top Pastry Chefs Give Back At Pastryland

photography boardOn March 9th, the International Culinary Center held the second Pastryland Bake Sale benefiting Hot Bread Kitchen. More than 350 dessert lovers attended to taste exclusive pastries from 19 of New York City’s best pastry chefs, all while raising $5,350 for Hot Bread Kitchen, a non-profit organization providing culinary training to low-income women in NYC. The afternoon, which featured unique artisanal treats and re-imagined classics, showcased the talents and limitless imaginations of pastry chefs. Alumni of ICC’s Professional Pastry Arts program donated some of the day’s favorites including Tyler Atwell’s (Lafayette Grand Café & Bakery) Chocolate Ring Ding, Anna Bolz’s (Per Se) Toasted Coconut Layer Cake, Lindsey Farr’s (Restaurant Marc Forgione) Snicker’s Donut, Charlotte Neuville’s (Charlotte Neuville Cakes + Confections) Miniature Cake Tasting, and Shaun Velez’s (Café Boulud) Mini Pistachio Gateaux. Even our very own Stephen Collucci, ICC Pastry Chef Instructor, got in on the fun with a Chocolate Dipped Fluffernutter cookie!

 

 

The event would not have been possible without the support of our Partner, Callebaut®, who not only generously donated the chocolate for all 19 chefs, but also unveiled the new RB1 ruby couveture in limited-edition desserts to consumers for the first time ever in New York City. A selected group of pastry chefs and chocolatiers rose to the occasion and crafted original sweets featuring the rosy color tones and fruity flavor of ruby cacao. The Ruby Velvet Choux from Monica Ng of Great Performances, Ruby Bon Bons from Christopher Curtin’s Eclat Chocolates, Mexican Ruby Scribble Cookie from Fany Gerson of La Newyorkina, Ruby Snack Bar from Dimitriy Shurygin of The Key Patisserie offered attendees a beautiful visual.

ruby

Gold Sponsor, Beurremont Butter, as well as Nielsen-Massey Vanilla provided our contributing pastry chefs with product to use in their sweet creations. This came in handy for bakery specialties like the PB+J Kouign Amann by Rory Macdonald of Patisserie Chanson, Baklava Croissant by Scott Cioe of Bien Cuit, and Sprezzatura Sourdough by Daniel Alvarez of Daily Provisions.

golden egg cream station

Specialty beverages provided by Joe’s Coffee and Rishi Tea & Botanicals, as well as Evian and Badoit, were available for purchase. In addition, guests were treated to a free Gold Egg Cream shot featuring a housemade Callebaut® Gold Chocolate syrup with milk, topped with Badoit sparkling water dispensed from giant gold chocolate eggs!

joes coffee
rishi tea
evian
badoit

jacques torres and ron ben israelFinally, a day of pastry fun wouldn’t be complete without an Instagram-friendly moment, or two! ICC’s Dean of Pastry Arts, Jacques Torres and Guest Master Pastry Chef, Ron Ben-Israel surprised attendees with a photo op at our 8 foot piped royal icing wall (which used a total of 110 pounds of royal icing).

We would like to thank all of the chefs, restaurants and bakeries who participated (see full list below), as well as our partners and sponsors who made this afternoon possible (see the full list here). A special thank you to everyone who came to Pastryland this year and gave back to the NYC food community in the sweetest way! Check out the weekend’s sweet treats below!

Exclusive Pastryland Desserts

All 19 Desserts Pictured

Chef Dmitriy Shurygin | The Key Patisserie | Ruby Snack Bar

Chef Lindsey Farr | Restaurant Marc Forgione | Snickers Donut

Chef Scott Cioe | Bien Cuit | Baklava Croissant

Chef Daniel Alvarez | Union Square Cafe and Daily Provisions | Chocolate Hazelnut Tart

Chef Jin Capobianco | The River Cafe | Hazelnut Mocha Opera

Chef Rory Macdonald | Patisserie Chanson + Dessert Bar | PB+J Kouign Amann

Chef Stephen Collucci | International Culinary Center | Chocolate Dipped Fluffernutter

Chef Jeffrey Wurtz | Aureole | Dorayaki with Sweet Red Bean and Chocolate Sesame

The Bakers of Hot Bread Kitchen | Hot Bread Kitchen | Chocolate Babka

Chef Tyler Atwell | Lafayette Grand Café & Bakery | Chocolate Ring Ding

Chef Lindsey Bittner | Leonelli Restaurants | Cacao Nib Butter Cookies

Monica Ng | Great Performances | Ruby Velvet Choux

Chef Anna Bolz | Per Se | Coconut Layer Cake

Chef Charlotte Neuville | Charlotte Neuville Cakes + Confections | Mini Cake Tasting

Chef Fany Gerson | La Newyorkina | Ruby Scribble Cookies

Chef Shaun Velez | Café Boulud | Mini Pistachio Gateux with vanilla buttercream and raspberry pate de fruit

Chef Joe Murphy | Counter Hospitality | Meyer Lemon Madelienes

Chef Daniel Alvarez | Union Square Café and Daily ProvisionsSprezzatura Sourdough

Chef Christopher Curtin | Éclat ChocolateRuby Bonbons

Chef Julie Elkind | Bâtard Pate a Choux filled with Caramel Chocolate Ganache and Tropical Fruit Compote

spring scholarship specials

ICC’s Spring Scholarships Special Announced

LET YOUR EDUCATION BLOOM AT ICC THIS SPRING

Spring is just around the corner and while April showers bring May flowers, our Spring Scholarships Special is sure to brighten your day and help you pursue your culinary or pastry education this April!

We’re excited to announce FIVE of our largest scholarship awards are being offered to help you take the first step in pursuing your culinary or pastry career this spring. Begin in any of the Professional Culinary Arts of Professional Pastry Arts programs this April and you could be eligible to receive one of our spring scholarships with awards ranging from $10,000-$25,000 towards your tuition. Plus, if you begin in any of the evening culinary or pastry programs in April, you’ll receive instant savings with our Special Spring Pricing.

Submitting your application is easy! All you need is to submit your FAFSA, complete the scholarship application online, and share your educational and career goals in either a short essay or 1 minute video. Imagine, just 60 seconds could help you save up to $25,000 on your culinary or pastry education!

Did you know, based on your FAFSA, if you’re eligible for the maximum amount in Federal Grants, the $25,000 ICC Grand Culinary Scholarship could cover the remaining costs of the Professional Culinary Arts April evening program? Same goes for the $25,000 ICC Grand Pastry Scholarship and the April evening Pastry Arts programs! This means you could pursue your culinary or pastry dreams this summer with NO out-of-pocket expenses for your education!

Don’t wait to let your dream career blossom—check out all the ways you can get into the kitchen with a scholarship from ICC this spring. Submit your application today!

Culinary Scholarships

A student working

ICC Grand Culinary Scholarship

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $25,000

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL CULINARY ARTS programs:

  • 4/4/2019 Professional Culinary Arts (Mon-Fri, Day)
  • 4/8/2019 Professional Culinary Arts (Mon, Wed, Fri, Eve)

APPLICATION DEADLINE:

  • Applications are now closed. Please check back for future dates.

AWARD DATE:

  • March 29, 2019

Click here for eligibility requirements and application details.

A student working

ICC $15,000 Culinary Scholarship

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $15,000

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL CULINARY ARTS programs:

  • 4/4/2019 Professional Culinary Arts (Mon-Fri, Day)
  • 4/8/2019 Professional Culinary Arts (Mon, Wed, Fri, Eve)

APPLICATION DEADLINE:

  • Applications are now closed. Please check back for future dates.

AWARD DATE:

  • March 29, 2019

Click here for eligibility requirements and application details.

Pastry Scholarships

A student working

ICC Grand Pastry Scholarship

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $25,000

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL PASTRY ARTS programs:

  • 4/1/2019  Professional Pastry Arts (Mon, Wed & Fri, Eve)
  • 4/2/2019 Professional Pastry Arts (Mon-Fri, Day)

APPLICATION DEADLINE:

  • Applications are now closed, please check back for future dates.

AWARD DATE:

  • March 22, 2019

Click here for eligibility requirements and application details.

A student's dessert

ICC $15,000 PASTRY SCHOLARSHIP

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $15,000

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL PASTRY ARTS programs:

  • 4/1/2019 Professional Pastry Arts (Mon, Wed & Fri, Eve)
  • 4/2/2019 Professional Pastry Arts (Mon-Fri, Day)

APPLICATION DEADLINE:

  • Applications are now closed, please check back for future dates.

AWARD DATE:

  • March 22, 2019

Click here for eligibility requirements and application details.

friends of the icc

Friends of the ICC Scholarship

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $10,000

ELIGIBLE CLASSES
Must be enrolled in the following PROFESSIONAL PASTRY ARTS program:

  • 04/27/2019 Professional Pastry Arts (Tues & Thurs, Eve, Sat, Day)

APPLICATION DEADLINE:

  • Applications are now closed, please check back for future dates.

AWARD DATE:

  • April 22, 2019

Click here for eligibility requirements and application details.

Holiday Scholarship Special

ICC’s Holiday Scholarship Specials Announced

'TIS THE SEASON FOR SAVINGS

This holiday season, don’t miss out on giving yourself the gift of a lifetime: a culinary or pastry education!

We’re excited to announce our Holiday Scholarship Specials to help you be on your way to a new culinary or pastry career before the New Year! Begin in ICC’s Professional Culinary Arts of Professional Pastry Arts programs this November or December and you could be eligible to receive one of our holiday scholarships with awards ranging from $15,000-$25,000.

Start your New Year’s resolution’s early—check out all the ways you can get into the kitchen with a scholarship from ICC this winter. Submit your application today!

Culinary

A student working

ICC Grand Culinary Scholarship

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $25,000

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL CULINARY ARTS programs:

  • 11/30/2018 Professional Culinary Arts (Mon-Fri, Day)
  • 12/11/2018 Professional Culinary Arts (Tues & Thurs, Eve + Sat, Day)

APPLICATION DEADLINE:

  • November 12, 2018

AWARD DATE:

  • November 19, 2018

Click here for eligibility requirements and application details.

A student working

ICC $15,000 Culinary Scholarship

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $15,000 (multiple available)

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL CULINARY ARTS program:

  • 11/30/2018 Professional Culinary Arts (Mon-Fri, Day)
  • 12/11/2018 Professional Culinary Arts (Tues & Thurs, Eve + Sat, Day)

APPLICATION DEADLINE:

  • November 12, 2018

AWARD DATE:

  • November 19, 2018

Click here for eligibility requirements and application details.

Pastry

A student working

ICC Grand Pastry Scholarship

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $25,000

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL PASTRY ARTS programs:

  • 11/28/2018 Professional Pastry Arts (Mon-Fri, Day)
  • 12/14/2018 Professional Pastry Arts (Mon, Wed & Fri, Eve)

APPLICATION DEADLINE:

  • November 12, 2018

AWARD DATE:

  • November 19, 2018

Click here for eligibility requirements and application details.

A student's dessert

ICC $15,000 PASTRY SCHOLARSHIP

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $15,000

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL PASTRY ARTS programs:

  • 11/28/2018 Professional Pastry Arts (Mon-Fri, Day)
  • 12/14/2018 Professional Pastry Arts (Mon, Wed & Fri, Eve)

APPLICATION DEADLINE:

  • November 12, 2018

AWARD DATE:

  • November 19, 2018

Click here for eligibility requirements and application details.

Back-to-school scholarships for October Classes

ICC’s Back to School Scholarships!

SCHOLARSHIPS TO GET YOU BACK-TO-SCHOOL

Ready to turn up the heat on your culinary or pastry technique this October?

We’re excited to announce these scholarship opportunities at our NYC and California campus to help you get back-to-school this fall and bring you savings towards your education! Begin in ICC’s Professional Culinary Arts or Professional Pastry Arts programs this October and you could be eligible to receive one of our back-to-school scholarships with awards ranging from $3,000-$10,000.

Check out all the ways you can get back-to-school this season and submit your application today!

NEW YORK CAMPUS SCHOLARSHIPS

FRIENDS OF THE ICC SCHOLARSHIP- $10,000

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $10,000 (multiple available)

ELIGIBLE CLASSES
Must be enrolled in the following PROFESSIONAL CULINARY ARTS or PROFESSIONAL PASTRY ARTS programs:

  • 10/3/2018 Professional Culinary Arts (Mon-Fri, Day)
  • 10/9/2018 Professional Pastry Arts (Tues & Thurs Eve, Sat Day)

APPLICATION DEADLINE:

  • 9/20/2018 for the Professional Culinary Arts (10/3 program)
  • 9/28/2018 for the Professional Pastry Arts (10/9 program)

AWARD DATE:

  • 9/28/2018 for the Professional Culinary Arts (10/3 program)
  • 10/5/2018 for the Professional Pastry Arts (10/9 program)

Click here for eligibility requirements and application details.

STEPHEN MICHAEL SULES SCHOLARSHIP- $7,500

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $7,500

ELIGIBLE CLASSES
Must be enrolled in the following PROFESSIONAL CULINARY ARTS program:

  • 10/3/2018 Professional Culinary Arts (Mon-Fri, Day)

APPLICATION DEADLINE:

9/20/2018

AWARD DATE:

9/28/2018

Click here for eligibility requirements and application details.

CALIFORNIA CAMPUS SCHOLARSHIPS

LA CHAÎNE DES RÔTISSEURS SCHOLARSHIPS- $3,000

Financial need is a criterion for this scholarship. Applicants must complete a FAFSA.

AWARD AMOUNT: $3,000 (multiple available)

ELIGIBLE CLASSES
Must be enrolled in one of the following PROFESSIONAL CULINARY ARTS or PROFESSIONAL PASTRY ARTS programs:

  • 10/15/2018 Professional Culinary Arts (Mon, Wed, Fri Eve)
  • 10/17/2018 Professional Pastry Arts (Mon-Fri Day)
  • 10/17/2018 Professional Culinary Arts (Mon-Fri Day)

APPLICATION DEADLINE:

9/17/2018

AWARD DATE:

10/01/2018

Click here for eligibility requirements and application details.

50th Restaurant Day Celebration

Win tickets to join the sweet festivities this September!

If you’ve ever wondered what it’s like to taste the Pastry School experience—learning to master everything from cookies and tarts to laminated doughs, wedding cakes, sugar showpieces and more—you won’t want to miss ICC’s 50th Restaurant Day celebration!

Join us for an afternoon of never-before-tasted sweets and treats brought to you by the students of the Professional Pastry Arts program. After 600 hours of professional pastry education, Restaurant Day showcases everything our students have learned in an imaginative, curated menu of original restaurant-quality desserts. Find out how you can attend below!

Friday, September 21st
12:15pm & 1:15pm Seating
International Culinary Center
28 Crosby St, 5th floor | New York, NY 10013

Giveaway

For our 50th iteration of Restaurant Day, ICC is teaming up with Dean of Pastry Arts, Jacques Torres, to host a celebratory afternoon of confectionery delights! Invited guests, including students’ family and friends, will have the opportunity to take part in an exciting, restaurant-style dessert service complete with a pre-dessert, selection of original desserts, and perfect petits fours—bon bons, macarons, pâte de fruit, the list is endless! Plus, we’re bringing back one of Mr. Chocolate—Jacques Torres’—signature desserts to add to the sweet festivities.

And, while Restaurant Day happens about a dozen times a year—near the end of each Pastry Arts program—this is the first time that we’re giving 4 lucky winners the chance to experience it for themselves!

So, how do you enter to win a seat for you and a guest at the 50th Restaurant Day on Friday, September 21st and meet Jacques Torres, lead judge of Nailed It! on Netflix, in person?

  • Check out our giveaway on @JacquesTorres Instagram in the morning on Thursday, September 6, 2018
  • To enter, you’ll need to like the @JacquesTorres post, follow @ICCedu & tag 2 friends in the comments that you’d love to bring to the 50th Restaurant Day.
  • We’ll DM 4 lucky winners by 10am the next morning with details!

If you’re interested in ICC’s Professional Pastry Arts program, or know someone that has a huge sweet tooth, you won’t want to miss this special event!

WHAT IS RESTAURANT DAY?

When ICC re-launched the Professional Pastry Arts program in 2014, the curriculum was updated to better serve today’s pastry chef, educating our students to understand the science and technique behind a wide range of pastry skills to unlock their creativity—to think beyond a single recipe. It was during this time that Restaurant Day was born, providing students with the opportunity to demonstrate everything they’ve learned in the 600-hour program to their friends and family in a fun and unique dessert tasting. Every Restaurant Day menu is different, designed, created and produced by the students with a unifying theme to best represent their experiences in the program. Throughout the years, over 250 original desserts have been created—including a Matcha Cake Trifle, Carrot Beignets, Coquito Cheesecake and Sweet Corn Fraisier—showcasing the creativity of the next generation of pastry professionals completing ICC’s program.

About our Host— Jacques Torres, ICC's Dean of Pastry

The youngest recipient of Meilleur Ouvrier de France (Best Pastry Chef of France) in history, he spent 12 inspired years as executive pastry chef at Le Cirque before leaving to open his renowned wholesale, retail, and e-commerce chocolate company, Jacques Torres Chocolate, in New York City. As dean of Pastry Arts, he regularly presents demonstrations to students in New York, helping students learn in 6 months what took him years as an apprentice. Chef Torres has won numerous awards, including the James Beard Foundation Pastry Chef of the Year, Chefs of America Pastry Chef of the Year, and Chartreuse Pastry Chef of the Year. He is a member of the Académie Culinaire de France, and in 2003 he was inducted by the James Beard Foundation into Who’s Who of Food and Beverage in America.

FAMED CHEF FROM ONE OF WORLD’S TOP RESTAURANTS TO HOST MASTER CLASS AT ICC

MASTER CLASS & DEMONSTRATION WITH CHEF JOAN ROCA

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

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

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

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

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

Review: Ask The Alumni Event with Tracy Obolsky

Written by Olivia Hamilton
Culinary Arts Student, Level 3

Tracy Obolsky is chef and owner of Rockaway Beach Bakery, as well as a graduate of the Pastry Arts program here at ICC. Prior to attending the French Culinary Institute over 10 years ago and realizing her passion for the food industry, Tracy attended the Pratt Institute. Before embarking on the adventure to open her own bakery, Tracy has had a variety of experience working in restaurants such as Esca, North End Grill, Burrow Food and Drink, and more.  She even helped chef and restaurateur Nick Morgenstern to open a few of his venues.

As Executive Pastry Chef at Esca at the age of 26, Obolsky was challenged to revolve her dishes around Italian cuisine. As a self-proclaimed American influenced chef, she knew that Esca would not be home for long. Eventually landing the same position at Danny Meyers’ North End Grill, Tracy was granted more creative freedom in her recipe development. One of her most prized dishes while at North End Grill was creating a chai-spiced funnel cake.

While she loved working in the city and enjoyed the fast-paced lifestyle, she was commuting to and from Rockaway Beach (Queens) every day for 10 years and it eventually began to take a toll on her. She knew it was time to make the transition to leave the Manhattan restaurant scene and pursue her dream of opening up a bakery.

When Chef Obolsky started to make her dream a reality, she quickly realized she wasn’t as business savvy as she originally had thought. Though she had worked at many great places, there were a lot of things (especially permits) needed that came as a surprise to her. Once she decided on her shop in Riis Park, she said it was, “”literally bricks and a toilet”. When budgeting for the costs of opening her bakery, the biggest shocker was the plumbing costs. She admitted to the audience that while originally estimating a $2,000 budget for plumbing, it wound up costing over $16,000! Investing her life into this project with her husband by her side, the duo also acquired an Angel Investor to help speed up the timing of renovations prior to the grand opening.

Though the chef was finally living her dream, she missed the collaboration that goes on in a restaurant kitchen. That’s when she got the idea for the croissant project. The croissant project is chef Obolsky’s way of continuing to collaborate with local Chefs. Currently, they are working with Breezy’s BBQ to make burnt ends croissant with maple and sea salt.

She expressed to students that working in a seasonal beach town can be tricky, but she is always thinking of ways to keep the customers coming in. At first, they didn’t understand the limited quantity and selection of items, but Chef Obolsky likes to think of it as a boutique bakery where everything is special since she personally fresh bakes items every day. The operation is currently only a 3-man team, one of the employees being her younger brother. He didn’t have any prior experience but has learned very quickly and has a natural talent for knife skills. His pies are so good now that Chef Tracy is unable to tell the difference between ones baked by him or her own.

One of the biggest boots she received in business was when a journalist from the New York Times came into the bakery to review the venue. After the article came out, business doubled! To check out the full NY Times review, click here.