milk bar

ICC In The News: Highlights from November 2019

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

tiptree showstopper

Showstopping Popover Recipe From Heritage Bakers

Last year, ICC Professional Pastry Arts graduate and owner of Heritage Bakers, David Shalam took home the gold for his signature Heritage Bagel at the inaugural Tiptree World Bread Awards USA supported by American Bakers Association. This year, in addition to winning gold again for his Heritage Bagel, he also took home the top prize for his Little Scarlet Cream Filled Popovers.

David is known throughout Glen Cove, New York for the popovers at his bakery. Light and airy, his popovers are best described as a crossover between challah and brioche breads. At the World Bread Awards, the category of Tiptree Showstopper was created to highlight the award show’s partner, Tiptree. For this category, bakers are challenged to submit a bread that incorporates the best of Tiptree’s products. David immediately thought of one of their most popular jams, the Little Scarlet Strawberry Preserve, and a match was born! He knew that the tartness of the strawberry jam, combined with a sweet crème légère, would be the perfect filling for his signature popovers.

You can recreate David’s recipe that won bread gold using these ICC recipes below, combined with Tiptree’s Little Scarlet Strawberry Preserve! It’s a perfect addition to your holiday table, sure to impress your family and friends.

david shalam

Little Scarlet Cream Filled Popovers

Little Scarlet Cream

Crème Pâtissière

Yield: Approximately 750 g

Ingredients

475 mL milk

½ vanilla bean, split and scraped

125 g granulated sugar

50 g whole eggs

40 g egg yolks

50 g pastry cream powder

Procedure

  1. Combine the milk, scraped vanilla bean, and half of the sugar (125 g) in a medium saucepan over medium heat. Bring the mixture to a boil, stirring occasionally, and then remove it from the heat.
  2. Mix the whole eggs and egg yolks with the remaining sugar and pastry cream powder in a bowl. Whisk until the mixture is smooth.
  3. Whisking constantly, pour one-third of the milk mixture into the egg mixture to temper it.
  4. Next, add the tempered egg mixture to the saucepan with the remaining milk mixture over medium-high heat.
  5. Boil for 2 minutes, stirring constantly, until it is fully cooked and has thickened to the desired consistency. (Tip: If making a large batch of crème pâtissière, allow the milk in the saucepan to return to a boil before adding the egg mixture).
  6. Remove the crème pâtissière from the heat and transfer it to a plastic wrap-lined sheet pan. Remove the vanilla bean and discard or save for another use. Gently smooth out the mixture, then place a sheet of plastic wrap directly on the surface. This will prevent a skin from forming on top of the pastry cream. Set aside to cool completely. Refrigerate the crème pâtissière once it has cooled to room temperature and use within 1 week.

Crème Légère

Yield: Approximately 450g

Ingredients

300 g crème pâtissière

150 g heavy cream

100 g Little Scarlet Strawberry Preserve

Procedure

  1. Separate out 300 g of crème pâtissière and place into mixing bowl.
  2. In a bowl, whisk the crème pâtissière until smooth.
  3. Prepare a crème fouettée with the cream; whip to stiff-peak stage. Fold the crème pâtissière into the crème fouettée to make a crème légère.
  4. Fold 100 g of Little Scarlet Strawberry Preserve into the crème légère.

Popovers

Yield: 6 popovers

Ingredients

1 whole egg

1 egg yolk

½ tsp salt

150 mL milk

85 g all-purpose flour

50 g sugar

25 g cinnamon

Procedure

  1. Preheat an oven to 425°F. Mix the whole egg, egg yolk, salt, and approximately one-fourth of the milk.
  2. Whisk the flour into the egg mixture, making sure to whisk out all of the lumps before adding the remaining milk.
  3. Whisk in the remaining milk.
  4. Pour the batter into buttered muffin or popover pans, filling the molds only halfway; the popovers will triple in height.
  5. Place the pans in the hot oven and bake the popovers for approximately 25 minutes, or until puffed and well-browned.
  6. Allow popovers to completely cool. Combine sugar and cinnamon and roll popovers into mixture.
  7. Pipe Little Scarlet Cream into popovers and enjoy!

Special Instructions

  • Using only one-fourth of the milk with the egg mixture makes it easier to break up any lumps when the flour is added.
  • Buttering the top of the muffin pan as well as the insides prevents sticking.
  • The popovers will get very dark during baking, but must be baked thoroughly or they will collapse.
  • Unmold the popovers immediately after baking.
  • Popovers must be made as close to service as possible.
camilla marcus

ICC In The News: Highlights from October 2019

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

david chang
WASHINGTON POST
Ramen, Noise and Rebellion

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

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

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

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

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

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

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

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

goose feather

ICC In The News: Highlights from September 2019

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

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

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

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

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

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

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

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

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

women changing the world
MARIE CLAIRE
25 Women Changing the Future

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

don angie flatbread

ICC In The News: Highlights from August 2019

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

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

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

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

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

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

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

zoe kanan
EATER
The Baker’s Apprentice

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

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

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

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

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

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

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

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

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

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

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

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

masa cookie

The Cookie Games 2019 Winner: Mexican Chocolate Masa Cookie Recipe

This year’s first place winner of The Cookie Games at the International Culinary Center was created by Professional Pastry Arts student, Hester Farabee, inspired by the delicious flavors of Mexico. Her original cookie recipe, The Mexican Chocolate Masa Cookie, received the highest score among the 10 competitors judged by the likes of Bao Ong (Food & Drink Editor, Time Out New York), the team from Gramercy Tavern—Michael Anthony (Executive Chef) and Miro Uskokovic (Pastry Chef), Emma Bengtsson (Executive Chef, Aquavit) and Mike Chau of @foodbabyny.

The sandwich cookie begins with two wafer-like cookies that pack a crunchy punch. The cookies use standard ingredients like butter, sugar and baking soda, but combine Añejo Tequila and Masa Harina to represent some of the signature flavors of Mexico. A filling of creamy pepitas, Valrhona Equatoriale dark 55% chocolate and spices like cinnamon, chili powder and cayenne are sandwiched between the two wafer cookies. Try out this winning recipe for yourself at home!

hester prepping
Mexican Chocolate Masa Cookie Recipe

Yield: 48 cookies (plus extra for breakage)

Ingredients

Filling
800g pepitas
14g + 100g vegetable oil
18g kosher salt
300g Valrhona Equatoriale dark 55% chocolate
96g turbinado sugar
8g cinnamon
6g chili powder
1g (1/2t) cayenne

Cookie
340g butter, chilled & cut into 1/4” cubes
340g sugar
24g milk powder
1.5g baking soda
4g kosher salt
60g egg whites
37g anejo tequila
360g masa harina (preferably Masienda brand)
120g all purpose flour

Directions:

For the Filling:
1. Preheat oven to 325 degrees
2. In a bowl, toss the pepitas, vegetable oil and kosher salt
3. Spread the pepitas onto a parchment lined baking sheet and roast 12-15 minutes, stirring and turning half
way through the roasting time
4. Let cool ten minutes
5. In a Vitamix, process pepitas and vegetable oil until smooth, using tamper as necessary
6. Add chocolate, sugar, and spices and process just until incorporated
7. Let cool to room temperature

For the Cookie:
1. Preheat oven to 350 degrees
2. In a mixer with paddle attachment, cream butter, sugar, milk powder and baking soda until light and fluffy
3. Slowly add egg whites and mix well until emulsified
4. Slowly add tequila, mixing until emulsified
5. Add masa harina and mix until thoroughly combined
6. Add all purpose flour, paddle until incorporated
7. Divide dough into four balls, wrap in plastic and chill at least one hour
8. Once chilled, roll dough on lightly masa floured bench to 1/8” thickness.
9. Cut dough into 3” rounds and place on parchment lined baking sheet.
10. Use cookie stamp to lightly impress design on top of each cookie.
11. Bake until golden brown, 12-15 minutes, turning half way through.
12. Cool on sheet 10 minutes, then transfer to cooling racks

Assembly:
1. Place filling into piping bag with #4 piping tip and pipe approx 1/4” of filling onto half the cookies leaving
about 1/8” margin at the edges.
2. Place the remaining cookies on top of the filled cookie to make a sandwich.
3. Keep in airtight container.

thai

ICC In The News: Highlights from July 2019

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

la lou food
GRUB STREET
LaLou Just Might Be Your New Summer Hangout

Congratulations to Ashley Rath, 2009 Art of International Bread Baking grad, on becoming the executive chef of La Lou! Check out the feature in Grub Street and see why the restaurant is the palce to be and be seen this summer!

Kandy Alva, graduate of Hot Bread Kitchen’s Culinary Training program hosted at ICC, came from Peru a decade ago in search of a brighter future. Read her story in Medium to see why she felt at home in the kitchens of ICC and how the program at Hot Bread Kitchen changed her life.

With the effort to ban plastic straws across America growing, it’s time to start thinking about alternatives! Check out how 2015 Professional Culinary Arts graduate Stephanie Nass is doing so with her ceramic straws featured in The New York Times. With a beautiful, dish-washer safe print, they’re sure to be a hit at your next party! Read more here.

2017 Professional Culinary Arts graduate Liza Cohen recently launched her company Nature’s Nosh! Read more about how she’s de-stigmatizing the CBD industry in Style Chicago.

Rebekah Peppler, Professional Pastry Arts ’09 and 2019 James Beard Foundation Book Awards finalist for Beverage, wrote an article for The New York Times featuring (what else?!) simple summer cocktails. Get her recipes and read more here.

salt bagels
EATER
NYC’s Newest Salt Bagel Is a Master Class in the Genre

High Street on Hudson in the West Village is selling some of NYC’s best bagels right now under the direction of ICC Professional Pastry Arts grad and master baker, Melissa Weller. Read more about the salt bagels in Eater, then journey to get one ASAP!

wildair chefs
THE WALL STREET JOURNAL
New York’s Wildair Chefs Expand Into Retail

Two of the city’s most beloved restaurateurs and ICC grads, chefs Jeremiah Stone (Professional Culinary Arts 2007) and Fabián von Hauske Valtierra (Professional Culinary Arts and Pastry Arts 2009, 2010), are adding to their empire with a combination wine shop and bar. Read about their newest project in The Wall Street Journal and get a peek into their lives here.

If you’re searching for the perfect foodie break in Tuscany this summer, head to Villa Lena, where ICC Professional Culinary Arts grad Katzie Guy-Hamilton is chef in residency from July to September. She will be taking the lead on sustainable activities throughout her residency, with foraging sessions and baking classes. Read more about it in Country and Townhouse here.

ICC Dean of Classic Studies, André Soltner— who cooked for celebrities and socialites at Manhattan French institution Lutèce — makes an Alsatian pie stuffed with bacon, sliced potatoes, hard boiled eggs, parsley, and crème fraîche in Great Chefs on Amazon Prime. Read about the series in Eater here.

Originating in the Detroit area in 2014, 7greens, a salad, smoothie and breakfast establishment, recently opened their third location in Chicago. Kelly Schaefer is an ICC alumna and uses her education in creating “cheffy” dressings for her restaurants. Read more about her company here in Eater.

In Eau Claire, Wisconsin, Chef Eric Mendoza—Professional Culinary Arts 2006— is taking over at The Lakely as the new Head Chef. Read more in Volume One on how he’s continuing their mission to serve delicious, locally sourced food while blending his Californian style with the Midwest.

marrow
EATER
The 16 Best New Restaurants in America

Congratulations to Sarah Welch, Professional Culinary Arts 2010, Partner and Executive Chef of Marrow. Her restaurant was named one of the 16 Best New Restaurants in America by Eater! Read more about the restaurant here.

philly mag
PHILLY MAG
Home Away From Home: Kalaya Reviewed

Chutatip “Nok” Suntaronon, Professional Culinary Arts 2011, opened a Thai restaurant to rave reviews in Philly Mag. With three out of four stars from the magazine, meaning come from anywhere in the region, you won’t want to miss this one! Read more here.

The ninth edition of the Olive Oil Sommelier Certification Program produced by the Olive Oil Times Education Lab and the International Culinary Center is coming this September to San Francisco. Read more about our program in the Olive Oil Times here.

Our 2004 Professional Culinary Arts grad, David Chang, is getting a new show on Netflix. The show, titled Breakfast, Lunch, and Dinner, will showcase the Momofuku founder as he visits different cities with celebrity guests, eating three meals over the course of one day. Read about it in Grub Street.

Check out this article in Wine Enthusiast featuring our 2014 Intensive Sommelier Training graduate Jhonel Faelnar, Advanced Sommelier and Beverage Director at Atomix. He shared his story on finding who he was in wine and how his mentor, Scott Carney, MS—Dean of Wine Studies at ICC— helped him on his journey. Read more here.

heirloom kitchen
WASHINGTON POST
A new wave of immigrant cookbooks celebrates America’s delicious diversity

ICC Professional Culinary Arts graduate Anna Francese Gass was recently feature in The Washington Post! Her cookbook, Heirloom Kitchen, was featured as one of the newest cookbooks championing the recipes and stories of immigrants in the United States. To learn more about her cookbook, check out the story here.

j&e small goods

ICC In The News: Highlights from June 2019

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

ruby chocolate
PASTRY ARTS MAGAZINE
Summer 2019

In the most current issue of Pastry Arts Magazine, our media partner for the Pastry Plus conference recaps the launch of Ruby RB1 at the Pastryland Bake Sale and what went down at this year’s Pastry Plus Conference! Find the related articles on pages 32 and 120, respectively. Check it out here.

Read this article from the Valley Advocate on Lauren Kendzierski, ICC Pastry Arts ’03 grad and owner of Black Rabbit Farm. She recently debuted Black Rabbit Wild Ales, and people can’t get enough! They’re bottled and sold at her new farm store, Black Rabbit Provisions, which also sells jams, pickles, tomato sauces, hot sauces, pesto, soups, and other seasonal items.

What does Jacques Torres, ICC Dean of Pastry, use when he’s working with chocolate at home or at work, in his chocolate factory? Check out what he shared with The Huffington Post about the baking tools pastry chefs really use!

Congratulations Arden Lewis, ICC Culinary Arts ’05 and Culinary Entrepreneurship ’05, on being named the new Executive Chef of the Comal Heritage Food Incubator. Lewis worked in information technology at Goldman & Sachs for eight years before changing careers and pursuing his culinary education at ICC. Read more about him in Eater.

Stephen El-Hassan, a co-owner of O’Bagel and Culinary Arts ’16 grad, just launched Loquito. Read more about his taco árabes, a Lebanese-influenced twist on tacos, in Jersey Digs coming to Hoboken soon!

j&e small goods
GRUB STREET
This ‘Mom & Mom Shop’ Wants to Make Meat Fun Again

Erika Nakamura, ICC Culinary Arts ’09, along with wife Jocelyn Guest, recently opened J&E SmallGoods, a small-batch line of sausages. They’re focusing on finding sustainability and longevity in an industry that’s not known for either of those things. Check out their feature in Grub Street, then check out their products here.

plant city
BOSTON GLOBE
Plant City, a vegan food hall, is opening in Providence this week

Matthew Kenney, ICC Culinary Arts ’90, moved to Venice, California seven years ago. But back on the East Coast, he’s opening Plant City, an all vegan food hall. Check it out in the Boston Globe here.

Katzie Guy-Hamilton, 2007 graduate of our Professional Pastry Arts program, recently published her debut book Clean Enough, and was listed as one of Oprah’s “20 Celeb Cookbooks That Will Get You in the Kitchen”. Read more about her in Telegram!

Debbie Solomon, Culinary Arts ’07, was born and raised in Jamaica, before moving to New York where she helped her mother in the kitchen of her catering business. Because of that experience, she attended culinary school at ICC to launch her career in the kitchen. Today, she’s the private chef of one of the highest grossing female music artists, Rihanna. Read about what it’s like to be a private chef of a celebrity superstar inYahoo!

For Pride Month, Buzzfeed shared their favorite LGBTQ-penned cookbooks to cook from and our own grads, Ben Mims and Rebekah Peppler were featured for their cookbooks Air Fry Every Day and Apéritif. Check out their cookbooks here.

Marc Marrone, Culinary Arts ’08, has announced two new eateries to open by mid-summer 2019. Graffiti Bao, which launched as a counter concept in the T-Mobile Arena in Las Vegas, will expand to an independent storefront concept. Then, he’ll open Piña by Graffiti Bao, a Modern Mexican concept. Read more about his restaurants here.

pot pie
EATER
You Should Flip Your Next Pot Pie Upside-Down

Eater’s editors reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move! James Park, ICC Culinary Arts ’17, shares his top tip for making pot pie more amazing. Read his article here.

egg
HEATED
These Cooking Boxes Teach Kids How to Cook

Rowena Scherer, ICC Culinary Techniques grad, is the founder of eat2explore, a cooking box company aimed to get kids into the kitchen. She started her company in 2017 and now offers over a dozen different “explorer boxes,” from Singapore, Lebanon, India, and a range of other countries — as well as cities in the Northern and Southern U.S. Read more about it in Heated here.

Check out this article from the The New York Times that features Culinary Entrepreneurship instructor Liz Alpern of The Gefilteria. She is one of the chefs cooking for PrideTable, a two-week event that began in June, hosted by the organization StoryCourse. Read the article in The New York Times here.

Ordering wine at a restaurant doesn’t have to be so daunting. Ray Isle of Food & Wine visited restaurants and gathered seven tips for a better wine experience from Sommeliers. Check out what our Wine Coordinator for our Intensive Sommelier Training program, Nikki Palladino, recommended to Food & Wine while she was still a sommelier at Oceana.

In this podcast episode from Pastry Arts Magazine, Miro Uskokovic—the Executive Pastry Chef of Gramercy Tavern—discussed all things pastry, including our  Pastry Plus Conference! Listen to the podcast now and why he thinks networking opportunities like Pastry Plus are important to the future of the industry.

Peter Prime, Culinary Arts ’05, demonstrates his plating finesse at his restaurant Cane. Check out his feature in the Washington Post and visit his restaurant to get a taste of this delicious Caribbean cuisine.

peder
PUNCH DRINK
Peder Schweigert | General Manager and Spirits Director, Marvel Bar

Peder Schweigert, Culinary Arts ’08, is the General Manager and Spirits Director at Marvel Bar, a Minneapolis speakeasy. Now that the bar is in its 8th year, he’s working with his team to develop recipes and new ideas—collaborating with an in-house forager to explore ingredients like the underutilized Angelica leaf. Read more about what he’s up to in Punch Drink here.

other half brewing

ICC In The News: Highlights from May 2019

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

greg doody
FORBES
From Boardroom To Vineyard: Greg Doody On Leaving Corporate Law For Wine

If you’re looking for a little inspiration to pursue a change of careers, check out this feature on Professional Culinary Arts and Intensive Sommelier Training graduate Greg Doody in Forbes. He went from corporate law to wine professional as the President & CEO of Vineyard Brands, making his passion for wine his profession!

Check out this article on Ivy Ronquillo in Lohud, featuring her business Second Mouse Cheese Shop. After graduating from ICC’s Professional Pastry Arts program, she went on to work at Jean-Georges Vongerichten’s restaurant group and Danny Meyer’s Union Square Hospitality Group before eventually transitioning into the cheese business!

Congratulations to Professional Culinary Arts grad and executive chef of Bethesda’s Duck Duck Goose, Ashish Alfred, for being named the 2019 Maryland Chef of the Year! Read more about his latest accomplishment in Bethesda Mag.

Chef Adam Lathan—ICC Culinary Entrepreneurship alumnus and owner of The Gumbo Bros—sat down with Broadway World to discuss how a New Orleans native came to open a restaurant in Brooklyn. Check out how ICC instructor Chef Bradford Thompson has mentored him through his career here.

other half
GRUB STREET
Totally Dank and Impossibly Juicy Five years in, Other Half is still the city’s hottest brewery — and it shows no signs of slowing down

How did Other Half Brewing become the hottest brewery in the city? How did they come to have customers waiting in line for their beer for 11 hours? In this story from Grub Street, read about alumnus Matt Monahan, and how he co-founded one of the most popular beverage companies in NYC!

jason licker
PASTRY ARTS MAG
Jason Licker: Career Highlights, Lessons Learned & His Book “Lickerland”

Jason Licker, Professional Pastry Arts graduate, sat down with Pastry Arts Mag to discuss his global career and James Beard nominated, self-published cookbook. Listen to how he published his own award-nominated cookbook & more here.

Restaurateur and ICC alumna Camilla Marcus’ west~bourne café in SoHo was created to demonstrate that mission-driven, sustainable capitalism and enlightened employment practices can both survive and thrive in the often cutthroat hospitality world. Read more about this entrepreneur in her Barron’s feature!

Brooke Shields doesn’t think she can cook, but our alumnus Scott Tacinelli sure can! In this recipe feature with Chef Scott and his wife & business partner Angie Rito, they share some of their popular dishes from Don Angie with In Style. Get the recipe here.

Since 2011, ICC has partnered with the MiNo Foundation to provide scholarships for young talented Louisianians to pursue their culinary or pastry education. Read more in Bloomberg about the work that they’re doing to inspire the next generation of culinary professionals!

milk bar
BAKE MAG
The Magic of Milk Bar

It’s no secret that there’s a certain je ne sais quoi to Milk Bar, and much of it stems from founder & ICC alumna Christina Tosi’s commitment to the core of her brand. Read about how she does it all in Bake Mag.

steven cook
BARRON’S
Philadelphia’s Zahav Wins James Beard Award for Outstanding Restaurant

Congratulations to Steven Cook, ICC grad, and Michael Solomonov on taking home arguably one of the biggest awards of the evening at this year’s James Beard Awards—Outstanding Restaurant! Check out their restaurant Zahav in Barron’s.

7 Greens, a mini-chain of salad restaurants founded by ICC alumna Kelly Schaefer, debuted in 2014 in Detroit. She opened a second location in 2016 in Birmingham, Michigan. Now, she has major plans for expansion. Read more about her company in Eater!

Love avocados, but hate how fast they brown? Keep your guacamole green by changing the type of knife you use. Find out what kind of knife our Director of Culinary Arts & Technology Hervé Malivert recommends in this article from the Today Show to slice your way to success!

It might be a French classic, but the baba au rhum (or rum baba) breaks traditional pastry rules. Nowadays, the dish is most famously endorsed by Alain Ducasse, the French chef who holds 21 Michelin stars worldwide. ICC Director of Pastry, Chef Jansen Chan, worked with Ducasse for 3 years creating his baba au rhum recipe. Chef Jansen shared the secrets to creating the perfect one with Vine Pair !

chefs
FORBES
The Chef Collaborator: Lessons From Cooking School On The Power Of Teamwork

Dawn Perry is Senior Vice President, Brand Marketing for ERA Real Estate, a global franchising leader in residential real estate. But, she didn’t start out in real estate. Read about what she learned in culinary school at ICC that has continued to help her today in this Forbes feature!

conchas

Conchas: Mexican Sweet Bread Recipe

conchasPan Dulce is a staple in Mexican culture and cuisine. Though they can be eaten at any time of the day as a snack or meal, they are typically enjoyed at breakfast. Some people estimate that there are over 2,000 varieties, but the most popular and widely-known is conchas!

In Spanish, concha translates to shell, so it makes sense that this sweet, softly baked bread is named after it’s fun shape. This Cinco de Mayo, we’re honoring the Mexican holiday by sharing how our Director of Pastry, Chef Jansen Chan, makes them in the kitchens of ICC. Check out the recipe below!

We’re also excited to announce our collaboration with Ice & Vice for the Hester Street Fair @FoodBabyNY Food Fest 2 on Cinco de Mayo! Chef Jansen and Ice & Vice are working together to create an exclusive treat, Food Baby Conchitas (a Concha Ice Cream Sandwich) in two signature flavors—Rasperry Concha with Peanut Butter Fluff & Concord Grape Ice Cream, plus a Black & White Coffee Concha with Horchata Ice Cream. The street fair is free to all, but you can register here for tickets.

Can’t wait to go to the street fair to try this signature, exclusive item? Be sure to check our Instagram on Thursday, May 2nd for details on how you can win 2 seats in our Mexican Cooking Class this August! All you’ll have to do is snap a photo of your Food Baby Conchita at the Hester Street Fair this Sunday and post to your Instagram. Stay tuned!

DOUGH INGREDIENTS:

  • 225 g. flour, all-purpose
  • 225 g. flour, bread
  • 70 g. sugar
  • 1 t. salt
  • 20 g. fresh yeast or (10 g. dried yeast*)
  • 60 g. milk
  • 200 g. (about 4) eggs
  • 170 g. butter, softened
  • Additional sugar, for dipping

PROCEDURE:

  1. Place all ingredients*, except butter, in a stand mixer with a dough hook attachment. Mix at a low speed until combined. Increase the speed to medium and continue to mix until gluten develops.
  2. Slowly add butter to the dough, and allow to incorporate fully.
  3. Transfer the dough into a greased bowl and wrap in plastic wrap well.
  4. Allow to ferment at room temperature for 2-3 hours or overnight in the refrigerator.
  5. Place the dough on a flour work surface and punch down to deflate the dough.
  6. Portion the dough into 80g pieces.
  7. Roll each portion into a round and flatten.
  8. Place directly on a parchment-lined tray, allowing 2-3 inches around for expansion.
  9. Divide the crust dough into 28 g. portions. (See instructions to make crust dough below).
  10. Pat crust into 3” circles and place directly on top of each round.
  11. Flour each cutter and gently stamp to create an impression.
  12. Cover the tray and allow to proof for 2-3 hours in a warm spot, or until double in size.
  13. Preheat the oven to 375°F
  14. Bake for 12-15 mins. or until golden brown.
  15. Remove from oven and allow to cool for 5 mins.
  16. Roll in a bowl of sugar while warm.

*if using dried yeast, first dissolve in milk.

CRUST INGREDIENTS:

  • 100 g. sugar
  • 112 g. butter, softened
  • ¼ t. salt
  • ½ t. vanilla
  • 120 g. flour, all-purpose*

PROCEDURE:

  1. In a stand mixer with a paddle attachment, cream butter and sugar together until light and fluffy.
  2. Add salt and vanilla.
  3. Add flour and allow to mix until just incorporated.
  4. Wrap the dough and allow to rest for at least 30 mins. or overnight, chilled. If the dough sits overnight, remove from refrigerator at least 30 mins. prior to use.

*for chocolate crust, substitute 20 g. of cocoa for flour