Angela Garbacz for Forbes

ICC In The News: Highlights from November 2018

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 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Rebecca and Jansen

EATER
Watch: The Architecture-Trained Chef Creating Sky-High Pastries

Our Director of Pastry, Jansen Chan, and 2007 Professional Pastry Arts graduate & host of Eater’s new series Sugar Coated, Rebecca DeAngelis, constructed a towering re-designed Croquembouche.

Read this review of our grad Ashish Alfred’s new restaurant, Duck Duck Goose in Balimore. It offers a sophisticated take on European cuisine without the accompanying pretense, and has amazing honey-roasted duck. If you’re in Baltimore, be sure to check out his restaurant!

Chef Hervé Malivert, Director of Culinary Arts & Technology, and Chef Jürgen David, Associate Director of Pastry Arts explain how to save your Thanksgiving feast from the most common kitchen mistakes like dry turkey, lumpy mashed potatoes, and more! Click here to watch more on CBS New York.

bacon egg and cheese sandwich
EATER
Manresa Bread to Debut All-Day Fare at New Cafe

Manresa Bread, co-founded and operated by Art of International Bread Baking graduate Avery Ruzicka, is opening a third location in California. Stop by one of their amazing bakeries for a delicious treat and read about the third location here.

lauren bush lauren and lani halliday
IN STYLE

As the stylish founder of Brutus Bakeshop and graduate of our Culinary Entrepreneurship program, Lani Halliday is known for her gluten-free custom creations. Get her gluten-free cookie recipe here and read about her team up with Lauren Bush Lauren.

A dish from momofuku ko
EATER
The 38 Best Restaurants in America

Eater released their 38 Best Restaurants in America. Three of our graduates were featured on the list, including David Chang, owner of Momofuku Ko, Dan Barber for Blue Hill At Stone Barns, and Steven Cook, co-owner of Zahav. Congratulations to our alumni! Check out their restaurants on the list.

Chef Hervé Malivert, Director of Culinary Arts & Technology, shared his Turkey Safety Tips, from how to thaw your turkey to the proper internal temperature of your cooked turkey. And, if you insist on deep frying your turkey, Chef Hervé also shares his recommendations to keep you and your loved one’s safe. Click here to watch the video feature on CBS New York.

Few spots remain in the first London edition of the Olive Oil Sommelier Certification Program, an international course jointly produced by the Olive Oil Times Education Lab and ICC. Check out the program and learn more here.

Love decorating with sprinkles but tired of the same old rainbow colors? Now you can make your own sugar sprinkles at home, in any color and shade you please! Chef Jansen Chan shows two great baking decorating techniques in one, how to make royal icing and how to turn that royal icing into your own homemade sprinkles. We went with fall colors, but you can easily adapt this for any time of year! Click here to see how in this Chowhound video.

Angela Garbacz in Forbes
FORBES

Angela Garbacz’s passion for pastry began at a young age and led her to study Pastry Arts at ICC. After discovering she had a dairy intolerance, Garbacz decided to use her knowledge of ingredients and classical techniques to craft beautiful, delectable sweets that catered to a variety of restricted and alternative diets. Read more about her and her shop, Goldenrod Pastries in Forbes.

Matt Monahan, Professional Culinary Arts ’07, co-founded Other Half Brewing in New York in 2014. Years later, it’s made it on Thrillist’s list of Best Craft Breweries in every state as the best brewery in New York. Read about it here.

David Chang
WALL STREET JOURNAL
David Chang’s Culinary Universe Is Still Growing

Read the Wall Street Journal feature on our Professional Culinary Arts graduate David Chang. Year over year he continues to expand his restaurant group Momofuku, and people continue to line-up out the door to get a taste of his latest creations. Read more about him here.

While it’s hard to think of a more American tradition than Thanksgiving, it’s actually quite easy to add a little French flavor to your dinner. Chef Alain, Chef Hervé, and Chef Marc give their recommendations for their favorite French classics that pair perfectly with turkey! Click here to read the feature in France-Amérique Magazine.

Alex LaPratt, Master Sommelier and adjunct instructor for our Intensive Sommelier Training program, was recently profiled by Wine Spectator. Read to get a glimpse into the day of a restaurant owner and Master Sommelier!

Don’t have time to make a pie crust this holiday season? No problem! Chef Jansen Chan’s pumpkin pie hack lets you make one from scratch in less than 30 minutes. Click here to see how in this Chowhound video.

Peter Sherman sees bacon as more than a side dish for diner eggs. At BarBacon, his 84-seat sports bar in Hell’s Kitchen, the salt-cured and smoked meat receives its culinary due by being battered then deep-fried, infused into whipped cream or covered with chocolate, among other treatments. Stop by his bacon focused restaurant in NYC!

atomix dish
ESQUIRE
20 BEST NEW RESTAURANTS IN AMERICA

Congratulations to our grads for making Esquire’s list of the 20 Best New Restaurants in America. From Executive Chef and Co-Owner Scott Tacinelli’s (Professional Culinary Arts ’08) evolution of Italian-American cuisine at Don Angie, Jhonel Faelnar’s incredible wine list at cutting-edge Atomix NYC(Intensive Sommelier Training ’14), and Kate Williams (Professional Culinary Arts ’07) Irish-influenced menu at Lady of the House, we are proud to recognize these amazing alumni! Read more about them here.

Chocolate with Jacques Torres

ICC In The News: Highlights from October 2018

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 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Erica Martinez, a Professional Pastry Arts graduate, is cooking up delicious food from her native Venezuela. If you’re in New Rochelle, check out her restaurant, Caracas Fusion! Read more about it here.

 

EATER

THE 24 BEST CHOCOLATE SHOPS IN AMERICA

VOGUE

THE BEST COOKING AND BAKING CLASSES IN NEW YORK CITY

CBS THIS MORNING

MILK BAR’S CHRISTINA TOSI ON CREATIVE OUTLET

Jacques Torres
CNN

AT 15, JACQUES TORRES TOOK AN APPRENTICESHIP AT A PASTRY SHOP. THE REST WAS HISTORY.

We love CNN‘s insiders look at our Dean of Pastry, Jacques Torres. Read about his life, how he became a pastry chef, and his amazing career!

The Dish Joan Roca made
DEPARTURES

HOW ONE OF THE WORLD’S BEST CHEFS IS HELPING OUT ASPIRING CHEFS

Last month, Joan Roca, the executive chef of El Celler de Can Roca, traveled to New York City to give a demonstration to ICC students and alumni, and also award one of our students with a scholarship to his restaurant in Girona, Spain. Read more about his trip to NYC here.

FOOD 52

HOW THE COMMUNITY IS STANDING BEHIND 175 RECENTLY DISPLACED NYC FOOD BUSINESSES

When Brooklyn-based food incubator Pilotworks closed abruptly last weekend, 175 small businesses were displaced. For businesses like Dominga, a cafe collaboration between Culinary Entrepreneurship alumni and chef Lani Halliday of Brutus Bakeshop and Chef Woldy Reyes of food service company Woldy Kusina, slated to launch in 2019, the sudden closure was detrimental to normal-course business. Read about it here.

Laura Sorkin, Professional Culinary Arts graduate and co-owner of Runamok Maple in Fairfax, VT, adds maple syrup to add an element of sweetness to her food. Cook up her roasted cabbage recipe here.

American Son interior
EATER
AMERICAN SON ARRIVES AS A PLANT FILLED OASIS DOWNTOWN

Established D.C. chef and Professional Culinary Arts alumnus Tim Ma recently opened his much anticipated modern American restaurant, American Son. Read his feature in Eater and learn more about his restaurant!

CHERRY BOMBE
THE CHERRY BOMBE 100

We’re proud to recognize ICC Culinary Entrepreneurship instructor, Liz Alpern, and nine ICC alumni who made it on The Cherry Bombe 100 list for their incredible work and accomplishments as innovators and thought leaders in the culinary industry. Check out the full Cherry Bombe 100 list here.

EATER

WATCH: CAN YOU FIT A FRENCH CAKE INTO A BONBON?

 Watch our graduates Rebecca DeAngelis and Susanna Yoon as they make bonbons in Yoon’s famous chocolate shop, Stick With Me Sweets.

Lafayette
EATER
NYC’S 20 PREMIER PASTRY SHOPS

Looking for a new treat to bring to a holiday celebration? #7 on Eater’s list of Premier Pastry Shops is Lafayette, where pastry chef and graduate Tyler Atwell is cooking up delicious treats. Check it out here.

Meatball Shop Co-Owner, Seamore’s Owner and Culinary Entrepreneurship Graduate Michael Chernow is training for the New York City marathon in November. Learn how running changed his life and built his strength.

FORBES
HOW MICHELIN-STARRED CHEF JOAN ROCA CONTINUES TO ELEVATE FINE DINING

Read about Chef Joan Roca, one of the best chefs in the world, who visited ICC last month. During his visit, he awarded one of our students with a four-month scholarship to his restaurant, El Cellar de Can Roca, in Girona, Spain. Full article here.

Susanna Chocolates
BLOOMBERG
IF ONLY LIFE WERE LIKE THIS BOX OF CHOCOLATES

Hungry for more delicious chocolates? Susanna Yoon’s shop, Stick With Me Sweets, featured in Eater’s Best Chocolate Shops in America, was also featured in Bloomberg! Read more about her shop here.

A dish from Suyo Gastrofusion

ICC In The News: Highlights from September 2018

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 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Tim Ma, a 2009 alumni of our Professional Culinary Arts program,  is now the Chief Culinary Officer of Box’d Eats, a school-lunch delivery service. Described as a Blue Apron meets Lunchables, read all about it here.

Yale University’s School of Public Health is set to host its first conference on olive oil next month. Tassos Kyriakides, the department chair at Yale’s School of Public Health, came up with the idea for the conference after completing the Olive Oil Sommelier Certification Program at ICC. Read about the conference here.

A dish from Suyo Gastrofusion
NEW YORK TIMES

ELEVATED YAKITORI, DIRECT FROM JAPAN, IN THE WEST VILLAGE

Chef Andy Sen Sang, a native of Ecuador who moved to the Bronx and graduated in 2015, owns Suyo Gastrofusion. His restaurant blends Asian and Latin influences in dishes like steamed pork belly buns, and charred octopus with chorizo quinoa. Check out his feature in the New York Times here.

Little Havana in Washington, D.C. is in the talented hands of Chef Joseph Osorio. He is a graduate, and trained his whole life by cooking in the kitchen with his Cuban immigrant godmother, preparing him to serve Cubano sandwiches and egg rolls, Cuban chicken stews and whole fried fish. Check it out if you’re in D.C.!

The Olive Oil Sommelier Certification Program jointly produced by the Olive Oil Times Education Lab and ICC will be offered in central London this January. It is the first time the course, which has trained hundreds of industry professionals, chefs and enthusiasts in olive oil quality assessment since it began in 2016, will venture beyond its annual New York and California sessions. Click here to learn more.

ICC in the News Article
NEW YORK TIMES

A FINE- DINING VETERAN TURNS TO STREET FOOD

Food & Wine Article on Instagram for Restaurants
FOOD AND WINE
FIVE NEW WAYS RESTAURANTS ARE USING INSTAGRAM TO DRIVE BUSINESS

How can restaurants and food businesses use Instagram to drive business? Check out these 5 tips we learned with Food & Wine in our event with Instagram for Business last month, and see why it’s more important than ever for aspiring culinary entrepreneurs!

Chef Nick Nikolopoulos graduated from our Professional Pastry Arts program and now owns Stirling, NJ bakery Gluten Free Gloriously. He says he is now creating gluten-free baked goods that taste like the real thing. Don’t miss his bakery, read more here!

A group of olive oil professionals and enthusiasts gathered in Campbell, California in early September to attend the Olive Oil Sommelier Certification Program. The six-day course produced by the Olive Oil Times Education Lab and ICC provided in-depth instruction in olive oil production, quality management, advanced sensory assessment and culinary applications. Click here to learn more about the program.

With conversations buzzing about the resurgence of the Jewish Deli, some are surprised to learn that they’re having a moment in places you’d least expect. Take ICC grad Jerrod Rosen’s deli, Rye Society, which debuted in July in Denver’s River North Art District. Read more here about his desire to open a place with soul that would incorporate his family traditions in this Washington Post article.

NEW YORK TIMES

RANCH NATION

cheese souffle
FOOD AND WINE
THE 40 BEST-EVER RECIPES FROM FOOD & WINE

For Food and Wine’s 40th birthday, they looked back at their favorite recipes ever—including two from our deans! In the inaugural issue of Food & Wine, legendary chef Jacques Pépin shared his recipe for the perfect soufflé. Then, in 1979, Paula Wolfert penned an article about great Alsatian chefs cooking their mothers’ food. Included was André Soltner, then the chef at the legendary Lutèce, and he opted to recreate his mother’s outstanding potato pie. Get the recipes here.

Jhonel Faelnar
WINE & SPIRITS

BEST NEW SOMMELIERS 2018

Jhonel Faelnar, Wine Director at Atomix in NYC and graduate of our Intensive Sommelier Training program, is one of Wine and Spirits magazine’s Best New Sommeliers of 2018. Read about our graduate and his prestigious recognition here.

Duck from The Grill

ICC In The News: Highlights from August 2018

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 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

At West~bourne restaurant, you won’t find millennial pink banquettes or pineapple-print wallpaper, but you will get a homemade celery soda-kombucha, chia pudding with rose water and petals, and vibrant vegetable-grain bowls. Check out alumna and owner Camilla Marcus’ sustainable spot featured in NYLON.

Chef Matthew Kenney is one of the world’s premier chefs specializing in plant-based cuisine. Originally hailing from Connecticut, he graduated from ICC and spent the early ’90s honing his skills in kitchens throughout the New York dining scene. Read about the interesting new menu he developed for Folia at the Four Seasons Hotel Los Angeles at Beverly Hills.

Hither
VOGUE
Why This Oregon Town Could Be the Next Napa

According to Vogue, Ashland, Oregon is positioned to become the next Napa. If you journey to this beautiful wine region, be sure to stop by our alum’s market Hither, where co-founder Wesley Reimer is serving everything from coffee to natural wines with co-founder and wife Corrie.

Kris Feliz, graduate of ICC’s Italian Culinary Experience, is a line cook at the almost cartoonishly luxurious restaurant, the Grill, which opened in NYC to solidly enthusiastic reviews last year in the former Four Seasons restaurant. Every night, she is tasked with preparing the menu’s honey-mustard duckling, something of a signature dish that has come to define the kitchen’s commitment to turning out modern renditions of mid-century American classics. Find out why we can’t wait to try the honey-mustard duck in this Grubstreet feature.

A fascinating read on our grad David Chang and what he accomplishes in each of his restaurants with his chefs that many restaurateurs can’t: individuality within a large restaurant group. Catch our other grad too, Chef Jude Parra-Sickels, who is executive chef at Majordomo in LA. Read the article here.

Sofreh
NEW YORK TIMES
At 59, a Gutsy Chef Makes Her Restaurant Debut

 Nasimeh Alikhani is an ICC alumna and Chef/Owner of the newly opened Sofreh in Brooklyn, NY. Find a bold, modern take on Persian cuisine in a beautiful modern setting and read the NYT feature on her restaurant here.

Did you know there are many different routes you can take with a culinary education? Check out two of our grad’s, Alexis deBoschnek (Senior Culinary Specialist) & Rie McClenny (Video Producer) now working at Tasty, and remember that there are many different options for you after graduating from ICC!

Nourish began back in 2014 when alumna Mary Drennen co-founded the Birmingham-based meal subscription service. It features Southern-inspired meals with a premium on presentation and nutrition. Check out her subscription service here.

Majordomo Ribs
TEXAS MONTHLY
At Majordomo, David Chang’s Smoked Beef Short Rib Delights

David Chang’s newest restaurant venture, Majordomo, opened to rave reviews. The $190 dollar beef short ribs are worth the pretty penny, so check out his new place if you’re in Los Angeles!

Vanessa Greeley, graduate of ICC, is an award-winning TV chef—competing on multiple Food Network Challenge episodes, Food Network Cake Wars, and more—and now she’s teaching others to create edible masterpiece just like they see on TV. Celebrate the opening of the Vanessa’s Cake Designs studio in Warwick, NY.

 

Nicole Allyson Uy, a graduate of ICC’s Professional Pastry Arts program, is making waves with her wildly successful hundred gram cookies at her bakery The Flour Girl in the Philippines. Check out the story of how she came up with her famous cookies, and opened her bakery here.

MY JEWISH LEARNING
This City is the Next Hot Spot for Jewish Food

With one of our campuses in NYC, it’s almost unheard of to talk about bagels from other cities. But our alumnus, Josh Pollack, is changing the narrative in Colorado. Read about how he recreated New York water in Denver, CO and now makes amazing bagels rivaling our NYC favorites!

Great Barrington, MA has a new restaurant and at the helm is alumnus, Chef Nicholas Browne. Among his accolades are winning Chopped in 2016, working at Michelin-starred restaurants across the globe, and now his newest venture, Botanica in MA. Check out his restaurant here.

 

Upstairs 2 is one of L.A.’s best-kept culinary secrets, a hidden gem that many do not know exists. Executive Chef Maiki Le, a Professional Pastry Arts program alum, cooks up a New American menu—market driven & sustainable—and boasts victories on Food Network’s “24 Hour Restaurant Battle” and “Chopped.”

Hands holding food

ICC Alumni Participating in NYC Restaurant Week

Dining out in New York City offers some of the best culinary experiences, but with over 24,000 restaurants to choose from, eating at all can become expensive. This summer, don’t miss the highly anticipated NYC Restaurant Week, where you’ll find special prix-fixe menus at hundreds of restaurants across town. From July 23 through August 17, you’ll have the chance to sample the incredible array of eateries that make up NYC’s culinary culture with prix-fixe meals at over 380 of NYC’s finest restaurants (two-course lunch, $26; three-course dinner, $42).

So why does ICC love NYC Restaurant Week? With many of our 15,000+ alumni still working in NYC, many of the restaurants on this year’s list feature ICC graduates leading the kitchens of our favorite restaurants!

If you want to get a taste of just some of our graduates, check out some of the NYC Restaurant Week establishments where our alumni work and book your table here.

 

Aisha Momaney, Executive Pastry Chef

David Battin, Executive Chef

  • The Red Cat feels like a real neighborhood joint—the decor has a funky, homemade feel to it, with its hanging vintage lamps and barn walls—but the food is world-class. Grilled double pork chops are served with a black olive-and-roast cauliflower puree, while crispy sautéed skate wing is accompanied by sweet-and-sour eggplant.

David Chang, Executive Chef/Owner

  • Momofuku Nishi, located in Manhattan’s Chelsea neighborhood, creates Italian-inspired dishes using unexpected techniques and ingredients. In addition to a la carte pasta, meat and fish offerings, the menu also features a house-made pasta tasting with an optional wine pairing.

Gerald San Jose, General Manager

Hooni Kim, Executive Chef/Owner

  • Danji showcases authentic Korean flavors prepared with classic techniques to enhance the taste, texture and aesthetic of each dish. They offer small but shareable portions served in multiple courses, allowing diners to enjoy each dish hot out of the kitchen.
  • Hanjan is Chef Hooni Kim’s second restaurant after Danji, located in the Flatiron District. Many of the dishes at Hanjan are meant to evoke Korean street markets that offer comfort food enjoyed by people in Korea in their everyday life.

Ian Coogan, Executive Chef

James Friedberg, Executive Chef

  • Nickel & Diner serves globally driven, re-imagined diner fare inspired by Chef James Friedberg’s experience in some of NYC’s top kitchens, including Le Cirque and Aureole. The menu changes often, reflecting the current season with local and seasonal ingredients from the surrounding neighborhood of Chinatown.

Jeremie Tomczak, Head Chef

Julian Medina, Executive Chef/Owner

Julieta Ballesteros, Executive Chef/Owner

  • La Loteria is a new take on authentic Mexican cuisine from celebrity chef Julieta Ballesteros. The West Village eatery features an exciting and surprising mix of Mexican recipes ranging from the deliciously elemental “street” taco to the luscious lobster quesadilla.

Karen Shu, Chef de Cuisine

  • Loring Place offers seasonal, local, American cuisine by chef Dan Kluger in the heart of Greenwich Village. The menu, comprised of small and large shareable plates, spotlights farms and farmers whom Kluger has gotten to know intimately over 20 years of frequenting the Union Square Greenmarket.

 

Don’t forget to make your reservations for NYC Restaurant Week and experience these wonderful restaurants, and more, throughout the city where our alumni work. With over 300 options, you can’t go wrong!

 

Baker Zoe in the kitchen

ICC In The News: Highlights from July 2018

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 July 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

  • Chef Fausto Mieres, an alumni of FCI, opened a fast casual, made-to-order healthy restaurant in Westchester. Check it out here if you’re looking for a delicious and healthy breakfast, lunch or dinner!
  • Opened in 2014, Madame Sou Sou Cafe is a delightful treat where you can go to enjoy owner Effie’s French creamy cheesecake or the pistachio cake paired with an iced espresso or whipped frappe. Effie is a graduate of FCI’s French Pastry making course. Read about the cafe here.
  • Heart Health Weekend is happening Aug. 4 and 5 at the Renaissance Westchester Hotel in Harrison. NY. Curtis Cord – the Executive Director, Olive Oil Sommelier Certification program – will discuss the benefits of olive oil use and offer a tasting. Read more here.
A dish from Claro
EATER
THE 38 ESSENTIAL NYC SUMMER 2018 RESTAURANTS

Looking for a new spot to try this summer? Look no further than Claro, which serves up Oaxacan fare in Brooklyn, New York and is featured as an essential restaurant to try. Alumni Chef Jose Alvarez will be sure to wow you with the up and coming Oaxacan cuisine.

  • Chef Andrae Bopp — the former owner of a landscape and sprinkler business – decided to attend FCI and eventually worked in the kitchens of acclaimed NYC spots such as Le Bernardin, Bouley and Balthazar. Now he owns Andrea’s Kitchen, a gourmet gas station eatery. Check it out if you’re in Walla Walla, Washington.
  • The Surf Lodge in Montauk has our very own FCI alumni, Chef de Cuisine Angela Bazan. Together with the Head Chef, Ron Rosselli, they bring together local suppliers and years of experience to create Italian and Mediterranean inspired cuisine.
Inside of Hyacinth
EATER
INSIDE GRAND AVENUE’S ALMOST OPEN ITALIAN EATERY 

On August 14, Hyacinth will open in St. Paul. The Italian eatery is the work of chef/owner Rikki Giambruno, chef de cuisine Paul Baker, and general manager Beth Johnson. Giambruno is a graduate of ICC and an alum of several New York restaurants. The menu is a modern mix of Italian dishes included pastas, entrees and antipasti.

  • Embrace the island life at Tommy Bahama in NYC– no, we don’t mean the clothing store! FCI Alum Chef Jeremie Tomczak is cooking up island flavors on 5th ave in NYC. Don’t miss it!
  • Chef Cesare Casella, Dean of Italian Studies at ICC and head of the Department of Nourishment Arts at the Center for Discovery, works at the residential and educational facility for people of all ages with complex disabilities in Sullivan County, New York. Read how they are working to bring accessible nutrition to everyone.
  • If you’re looking for a weekend getaway, look no further than Montclair, New Jersey, a short distance from New York City. Be sure to eat at Marcel or MishMish, from alumni Chef Meny Vaknin. Read more about his restaurants.
FORTUNE
40 UNDER 40

Chef Christina Tosi, creator of MilkBar and a 2004 graduate of ICC, was listed on Fortune’s list of 40 Under 40. Fortune creates this ranking annually of the most influential young people in business. Read her feature and meet the other honorees.

  • Chef Allison Katz, a 2003 graduate of the Professional Culinary Arts program, has been a staple on the North Fork, NY foodie scene for several years. Chef Katz has a long culinary résumé and will soon be at the helm of her very own place, Ali Katz Kitchen, in Mattituck. Read more about her.
  • Krishni Shroff, a 2010 alum, is a “bread baker of exceptional talent.” Shroff attended ICC’s The Art of International Bread Baking course to perfect her sourdough baking skills and now owns a bakery in Mumbai, India. Read more from GQ India here.
Zoe Kashan's headshot
RESY
BREAKING BREAD AND BREAKING GROUND

Baker Zoe Kanan, a 2010 graduate of the Professional Pastry Arts program, is “breaking bread and breaking ground” at Studio and at Simon & The Whale. She is head baker for both restaurants, and people flock to them for her sugary chocolate morning buns or anise-flecked black bread. Read about her journey.

  • Every summer, at Hayground School in Bridgehampton, NY world-renowned five-star chefs gather to raise much-needed financial aid for the school and its Edible Garden/Kitchen Science program. This year’s Hayground Chefs Dinner will be held Sunday, July 29, and our Dean of Special Programs, Chef Jacques Pépin, is being honored.
  • Casa Peal will open in Williamsburg, VA in October 2018, and they will serve seafood bites, tacos and twists on American Southern classics. Chef Mikey Maksimowicz, who is a 2005 graduate of the Professional Culinary Arts program, is opening the restaurant with wife and Chef Chelsea Maksimowicz.
Chef Tory Miller Cooking

ICC In The News: Highlights from June 2018

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 aggregated some of our favorites from June 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

Jacques Pepin and Anthony BourdainKQED | JACQUES PÉPIN SHARES MEMORIES OF ANTHONY BOURDAIN

Longtime friend of the late Anthony Bourdain and Dean of Special Programs at ICC, Jacques Pépin, shares memories of Bourdain and the importance of his work in the food industry. Read Pépin’s interview here.

In Other News:

  • Chef and restaurateur Judy Joo joined the Today show for the make-ahead Monday series, to cook up her deliciously crispy, juicy Korean fried chicken, that then turns into burgers and kimchi fried rice. Read about how to make it here.
  • Alumna Christine Byrne, shares that her impulsive decision to go to culinary school was in part inspired by the late Anthony Bourdain’s Kitchen Confidential, and thus she moved to NYC and spent 10 months at then FCI learning to cook. Read her full story here.
  • The Ottomani, a chic Middle Eastern restaurant in Singapore, created a series of visiting guest chefs called The Nomad Series. ICC alumni and James Beard nominated author Chef Jason Licker kicked off the series with his take on exotic Middle Eastern flavors. Read about it here.

 

EATER | THE WORLD’S 50 BEST RESTAURANTS 2018

Congratulations to ICC Alumni Chef Dan Barber, chef/owner of Blue Hill at Stone Barns, and Chef Joshua Skenes, chef/owner of Saison, on making the 2018 World’s 50 Best Restaurants list at numbers 12 & 46 respectively.

In Other News:

  • Aaron Sanchez hosted a fundraising event at Redbird on June 5, featuring names like Ben Ford, Nancy Silverton, Jonathan Waxman and more. The event helped to benefit a scholarship for the Latino community looking to attend The International Culinary Center. Read more.
  • Anticipation for FCI grad John Wipfli’s latest project, a 33 ft long BBQ trailer with Apple Seedhouse + Brewery is taking Minneapolis by storm! Read about what he is cooking up in his smoker here.
THE DISH | THE ICONIC CHEF TORY MILLER

Read about ICC alumni and Chef, Tory Miller,  and how he got his start in the culinary world and took it by storm.

In Other News:

  • Eric Suh, FCI graduate, talks about the bittersweet move of the New Star Fish Market (a family owned business) from the Essex Street Market to the new food hall location which will expand to include a kitchen space with small menu of daily seafood offerings.
  • Chef Shorne Benjamin, FCI Grad, was one of two Caribbean born chefs handpicked to cook at this year’s Citi Taste of Tennis DC event. Chef Shorne infuses a contemporary approach of Caribbean cuisine to create what he calls New Age Caribbean. Read about him here.
  • ICC and Pace University Alumni James Park shares his experience in the 2017 ICC Cookie Games Competition and his original recipe for the Honey Butter Chip Shortbread Cookies, inspired by the addictive Korean snack, Honey Butter Chips.
EATER | EATER YOUNG GUNS 2018

Congratulations to ICC Alumni Gerald Addison, co-Executive Chef of Maydan & Compass Rose in DC and Zoe Kanan, head baker for the Freehand Hotels’ Studio and Simon and the Whale on their Eater Young Guns 2018 Nominations!

In Other News:

  • Mordi’s Schnitzel Truck opened in April 2014 out of the love of two things – Israeli street food + Jersey City, and it has now blossomed into a brick-and-mortar spot in Jersey City. Chef and owner Mordechai Chichportiche is a graduate of FCI. Read the blurb about his new spot here.
  • Huascar Aquino, an alumni of ICC’s Professional Pastry Arts program, competed on June 19th’s episode of Chopped on Food Network. His shop, Huascar & Co. Bake Shop, is known for its delicious cupcake creations and much more. Read about him here.
  • The new Wells St. Market in Chicago combines some of Chicago’s star chefs in a sleek new food market. This market includes 11 restaurants, one of which is owned and operated by an alumni of ICC’s Professional Culinary Arts program, Chris Chowaniec. His restaurant, Chow Brothers, offers an innovative and modern take on Polish treats.
OLIVE OIL TIMES | OLIVE OIL SOMMELIER PROGRAM RETURNS TO ICC’S CALIFORNIA CAMPUS

The Olive Oil Sommelier Certification program will return to Campbell, California September 10-15. Participants will be led through guided tastings of more than 160 olive oils in this six-day, two-level program spanning production, quality management, and advanced sensory assessment.

Angela Rito and her husband, Scott Tacinelli of Don Angie

ICC In The News: Highlights from May 2018

We’re bringing back a favored monthly feature! 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 aggregated some of our favorites from May 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.

ICC alumni Jeremiah Stone and Fabian Von HauskeTHE ROBB REPORT | THE BEST YOUNG CHEFS IN AMERICA

In the publication’s list of 7 best young chefs in America, ICC alumni Jeremiah Stone and Fabian von Hauske, Chef/Owners of NYC restaurants Wildair, Contra and the newly opened Una Pizza Napoletana make the cut.

In Other News:

  • ICC Alumni Cat Yeh, the chief culinary officer of Nomz, an Asian soup delivery service, is interviewed by New York Magazine’s The Cut for their ‘In Her Shoes’ column which chronicles what real women wear when they need to get things done! Read more on The Cut.
  • ICC alumnus Ashish Alfred, established Duck Duck Goose in 2016 in Bethesda, Maryland. With overwhelming success, the chef will be opening a second location next month in the Fells Point neighborhood of Baltimore. Read more in Baltimore Magazine.
  • MoBu Fusion Café in Boca Raton will be getting a brand new executive chef, FCI graduate Chef Monique Buchbinder. Chef Monique arrives at the outdoor eatery after a tenure at NoBu Miami. Read more in Boca Newspaper.
David ChangWORLD INSIDER | MEET THE TOP 100 BUSINESS VISIONARIES CREATING VALUE FOR THE WORLD

David Chang, graduate of FCI (now ICC’s) Culinary Arts program, is listed as #68 on the list of top 100 business visionaries for his culinary empire and restaurant group Momofuku. David finds himself in good company with other visionaries like Tim Cook (Apple CEO) and Reed Hastings (Founder/CEO of Netflix) making the list.

In Other News:

  • A new smoked barbeque restaurant, The Burnt End, will be coming to downtown Modesto, California from ICC alumni Heather Love. Read More on the Mod Bee.
  • Chef Matthew Kenney, FCI Alum and celebrity chef, will be opening his first vegan / plant-based restaurant in Edmonton, Canada called ‘Kanu’. Read More on Live Kindly.
  • Learn about FCI alumni Christine Carr, owner and chef of Boulder’s Tip Top Savory Pies in Boulder, CO who typically serves 200 pies a day. Read More in Boulder Weekly.
  • FCI Alumni (1995) Aadore Sayani, started Sleight of Hand in 1998. Sayani now bakes 36-plus varieties of brownies, and the company delivers across the country. It’s also available on websites such as Place of Origin and Food Memories. Read More in The Hindu.
OLIVE OIL TIMES | 31 COMPLETE SOMMELIER CERTIFICATION IN NEW YORK

After our latest Olive Oil Sommelier Certification course, 31 new individuals ranging from professionals in the olive oil industry to enthusiasts have completed this session and received their certification. Students traveled from Greece, Bulgaria, The Netherlands, Australia, Turkey and Taiwan for the course.

In Other News:

  • The article highlights ICC alumni Judy Joo as she gave an inspiring speech at her other alma matter, Columbia University, during the School of Engineering and Applied Science‘s Class Day. Read More in the Columbia Spectator.
  • Check out a chef spotlight on FCI alumni Ruby Felix, who is the executive chef of Talde in Jersey City. Read More in Jersey City Upfront.
  • Seven Fifty Daily shares how Michael Maller, beverage director for Matt Kelly’s five Durham restaurants, crafted the spanish wine list for tapas bar, Mateo. Maller is a graduate of FCI and worked on the lines at Per Se and Craft before finding his calling as a sommelier at Gramercy Tavern. Read more.
  • ‘Coco9 Cafe’ in Clifton, Karachi, founded by FCI Grad, Pinky Perwani, opens to rave reviews. Pinky studied in both Professional Pastry Arts & Art of International Bread Baking programs. Read More on The News (International).
Chef Cesare Casella at the Taste of Italy eventL’ITALO AMERICANO | A TASTE OF ITALY: TEACHING ITALIAN CULTURE, CUISINE AND WINE TO A NEW GENERATION OF CHEFS

L’Italo American chronicles ICC CA’s A Taste of Italy event held at Airbnb Headquarter’s in San Francisco was a delicious success celebrating Italian cuisine & culture with demonstrations by Dean of Italian Studies, Cesare Casella and more.

In Other News:

  • Congratulations to Dave Arnold, ICC’s Associate Dean of Culinary Technology, who is set to open New York’s most anticipated bar in years—Existing Conditions—with business partner Don Lee. Read More on Punch Drink.
  • Emily Fleischaker, graduate of ICC’s Culinary program and former food editor at BuzzFeed and founder of KitchenFly, has joined NYT Cooking as enterprise strategy editor. Read More in The New York Times.
  • Oluwajare Fola-Bolumole, graduate of ICC is an engineer turned chocolatier who returned to Nigeria to star his new business TheChocBoy Brand. His chocolate candies and bars are made purely from raw materials sourced in Nigeria. Read More on the Tribune Online NG.
THE NEW YORK TIMES | RED-SAUCE ITALIAN COOKING FINDS A FUTURE AT DON ANGIEDon Angie restaurant pasta from alumni Scott Tacinelli

ICC alumnus Chef Scott Tacinelli and his wife Chef Angela Rito’s new restaurant in the West Village, Don Angie, receives a 2 star review by Pete Wells of The New York Times! He says the husband and wife team has a “few tricks up their sleeves” but “the result is food that is creative in a more consistently and successful way.”

In Other News:

  • Another ICC grad catching the palate of New York Times critic, Pete Wells, is Zoe Kanan, Head Baker of the Freehand Hotel’s Studio and Simon & The Whale. Zoe’s signature Black Bread, Sourdough Croissant and Chocolate Morning Bun also caught the attention of Vogue this month.
  • FCI graduate Kurt Schewe opens Koku, a new restaurant in Seattle, WA, with a menu that highlights Kokumi, the ‘Sixth Taste’. Read More on Eater Seattle.
  • Food Network Star Finalist and ICC alumna, Palak Patel, talks style both in and out of the kitchen, and her decision to attend the French Culinary Institute (now ICC). Read More on Food Network.
  • FCI grad, Chef Jared Alden Hucks, returns to Atlanta to open a new open kitchen concept restaurant, The Alden, in Chamblee. Read More on Atlanta Restaurant Scene.

ICC In The News: Highlights from March 2017

Welcome to a new monthly feature! ICC In The News will provide monthly highlights from articles published that feature alumni, deans, faculty and more within the ICC community. Alumni successes are always popping up across various publications and this will be our new way to aggregate content with the purpose of congratulating those highlighted and inspiring students [and potential students] to continue to follow their passion and love what they do throughout their career.


THE WORLD’S 50 BEST RESTAURANTS [51-100 LIST]
  • On the newly released 2017 list, ICC California Dean David Kinch lands at #90 for his Manresa restaurant, while alumni David Chang’s Momofuku Ko in New York City’s Bowery neighborhood makes the list at #58. Click here for the full list.

51-100-2017-listinpics-header


PASTE MAGAZINE | LIFE LESSONS FROM 10 FEMALE TV CHEFS

Paste shares some valuable lessons for life beyond the kitchen from female TV chefs such as Julia Child, Martha Stewart, Lidia Bastianich and ICC Associate Director of Alumni Affairs, Chef Daisy Martinez. Click here for the full story.

daisy-martinez


TASTING TABLE | NEW KIDS ON THE BLOCK: 15 RISING CHEFS TO WATCH RIGHT NOW

ICC alumni Rawlston Williams makes the list for the unbeatable flavors of the Caribbean he brings to the menu at The Food Sermon in Brooklyn, New York. Later this year, Williams will also take his unique cooking style to the second restaurant in Brooklyn’s Navy Yard. Click here to view the full list

rawlston


EDIBLE MANHATTAN | HOW DO YOU PREPARE A SPRING MENU IN THE WINTER?

Edible Manhattan talks to ICC alumni Franco Barrio, chef at the West Village restaurant, Bespoke Kitchen, in regard to creating a vibrant and fresh menu for spring in the dead of winter. Along with details Barrio’s rich culinary résumé, click here to learn tips on how to create seasonal menus.

image1


NBC NEWS | MUSEUM OF CHOCOLATE COMING TO NYC 

This month, Dean of Pastry Arts, Jacques Torres, opened a brand new chocolate museum in the heart of New York City. ‘Choco-Story’ has received press from various publications including NBC News, Eater, Time Out New York, Insider Food, Refinery29 and more. To read the NBC News article and purchase your museum tickets, click here.

Chocolate Museum


TELEGRAM | CELEBRITY CHEF GEOFFREY ZAKARIAN TO HOLD CULINARY CONVERSATION AT HANOVER THEATRE

When asked about the biggest influences in his life, celebrity chef Geoffrey Zakarian mentions ICC’s Dean Emeritus proclaiming, Chef Alain Sailhac for his tremendous knowledge of culinary techniques and cuisines — he taught me most everything I know.”  Click here to read the full article.

Geoffrey Zakarian


BETHESDA MAGAZINE | SOUTHERN LIVING NAMES BETHESDA RESTAURANT ‘BEST IN MARYLAND’ 

Alumni and restaurateur Ashish Alfred opened Maryland restaurant Duck Duck Goose less than one year ago. The chef-owner of the contemporary French bistro was surprised to learn that his venue received the distinction of “Best in Maryland” by Southern Living Magazine. Click here for the more details, including Alfred’s reaction.

Duck Duck Goose Maryland


OLIVE OIL TIMES – SOMMELIER WASTE NO TIME SHARING THEIR KNOWLEDGE

Graduates of ICC’s Olive Oil Program are already applying their expertise across networks and around the world. Click here to read the Olive Oil Times’ catch up with the new Oleologists.

wilma