Cherry Bombe 100 influential women

The Cherry Bombe 100: A Celebration of Influential Women

Over the past five years, Cherry Bombe has celebrated women in the culinary world, sharing their stories and building a community of people making the world a better place through food. This year, they introduced The Cherry Bombe 100, a list of the 100 women who inspire the food world through their creativity, energy, humanity and hard work. From chefs and restaurant owners to food activists, writers, entrepreneurs and more, these women are influential to both the culinary industry and the ICC Community!

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 these 10 amazing women below, and see the full Cherry Bombe 100 list here.

 

Liz Alpern
Culinary Entrepreneurship Instructor 

To have chutzpah is to be audacious—and culinary consultant and teacher Liz Alpern is nothing if not audacious. She co-founded The Gefilteria as a way to rethink gefilte fish, a traditional food that few chefs were clamoring to reclaim, and has since grown the company from a single product to one with workshops, pop-up dinners, and a cookbook: The Gefilte Manifesto: New Recipes for Old World Jewish Food. Liz, however, is as much new school as she is old school. She’s also co-founder of Queer Soup Night, a roving fundraising party that celebrates a previously overlooked category of chefs and food enthusiasts.

Ashley Christensen
Ashley Christensen
Sous Vide Intensive ’12

Since making Raleigh, North Carolina, her home, Ashley Christensen has sought to foster community through food, philanthropy and the stimulation of the city’s downtown neighborhood. After working in some of the Triangle’s top kitchens, Ashley opened Poole’s Diner in 2007, one of downtown Raleigh’s first restaurants. In 2011, she opened three new ventures—Beasley’s Chicken + Honey, Chuck’s, and Fox Liquor Bar. In the spring of 2015, her restaurant group introduced Death & Taxes, a restaurant celebrating wood-fire cooking with Southern ingredients, and Bridge Club, a private events loft and cooking classroom. Ashley is an active member of the Southern Foodways Alliance and founded the biannual event Stir the Pot, in which she hosts visiting chefs in Raleigh to raise funds for the SFA’s documentary initiatives.

Angela Garbacz
Angela Garbacz
 Professional Pastry Arts ’08

Angela Garbacz is the owner of Goldenrod Pastries, a boutique pastry shop in Lincoln, Nebraska. In 2008, she moved to New York City to attend the French Culinary Institute (now International Culinary Center), where she earned a degree in Classic French Pastry Arts. During her time there, she worked with top toques in the industry, including Dave Arnold, Jean Georges Vongerichten, Nils Nóren, and Harold McGee. Years later, after learning she had an intolerance to dairy, she decided to chronicle her baking journey, and started the Goldenrod Pastries blog. It was there she reimagined baking for a variety of restricted and alternative diets (dairy-free, gluten-free, vegan). Her recipes, photos and anecdotes quickly gained a large and dedicated following. For a year, Angela was fulfilling catering orders out of her home kitchen while also working in international marketing. Realizing it was time to pursue pastry full-time, she quit her job in 2015 and opened the doors to Goldenrod Pastries where her all-American desserts and pastries feature unique flavor combinations and a strikingly vivid color palette.

Lani Halliday
Lani Halliday
Culinary Entrepreneurship ’18

Lani Halliday is the creative baker behind Brooklyn’s Brutus Bakeshop. She has made a name for herself with her delicious, colorful, gluten-free creations–including her fabulous snake cakes. She has contributed her time and talent to organizations such as Queer Soup Night, the roving fundraising event. She is currently at work on a new concept, Dominga Brooklyn, set to debut next year, and she is currently helping the small businesses impacted by the closing of the Pilotworks incubator program find new workspace and resources.

Angie Mar
Angie Mar
Professional Culinary Arts ’11 

Think all steakhouses are ultra-masculine affairs? Not according to Chef Angie Mar. The Seattle native has run the kitchen at The Beatrice Inn since 2013, then fully reinvented the hallowed spot as owner and executive chef in 2016. The historic, subterranean West Village restaurant, best known in the early aughts as the paparazzi-swarmed after-hours boite of choice for the Olsens, Lindsay Lohan, and Chloe Sevigny, has become an impressive shrine to meat matters, where Angie showcases whole animal butchery, live fire cooking, and dry aging prowess. Before The Beatrice Inn, Angie cooked at multiple NYC carnivore’s havens, like Marlow & Sons, Diner, and Reynard, plus The Spotted Pig. Angie proves superb steak certainly isn’t—and shouldn’t be—a bro-y boys’ club.

Camilla Marcus
Camilla Marcus
Professional Culinary Arts ’08

Camilla Marcus has one of the most modern minds in the restaurant world today. She helped bring to life some of New York’s most beloved neighborhood restaurants, including dell’anima, Riverpark, and the reopened Union Square Café, but it’s with the launch of west-bourne that her passions fully come together. An accidentally vegetarian and decidedly wholesome concept, west-bourne brings people together to eat well and do good, which means a business model that incorporates youth job training, an emphasis on organic and local produce, and a zero-waste approach to benefit the planet and its people. Camilla is also co-founder of TechTable, a hospitality technology thought leadership platform, and a partner in Pound for Pound Consulting, a boutique strategic and creative agency for hospitality-related initiatives.

Klancy Miller
Klancy Miller
The Craft of Food Writing ’04

Klancy Miller is the author of Cooking Solo: The Fun of Cooking For Yourself. She is a writer and pastry chef and earned her diplôme de pâtisserie from Le Cordon Bleu Paris, and apprenticed at the Michelin-starred restaurant Taillevent. She has appeared in The New York Times Food section and on Food Network’s Recipe for Success and Cooking Channel’s Unique Sweets. She has contributed to Cherry Bombe, Bon Appétit, Food 52 and The Washington Post. Klancy is a co-founder of the cookbook club at The Wing and an advisory board member for Equity at The Table (EATT).

Grace Ramirez
Grace Ramirez
Professional Culinary Arts ’11

Grace Ramirez is the tenacious chef, author, and TV personality born in Venezuela and raised in Miami. Her gorgeous cookbook, La Latina: A Cook’s Journey Through Latin America, is a celebration of and love letter to her culture. When her proposal for a book about Latin food was rejected, Grace worked around the system and found a way to get La Latina published. She also hustled to get her TV career off the ground and today hosts Destino Con Sabor on the Food Network. Grace actively supports numerous relief efforts throughout the world for Mexico, Puerto Rico and Venezuela, working with World Central Kitchen, El Plato Caliente, Nuestros Pequeños Hermanos, and many others. Her drive, passion and humanitarian efforts were recognized with a Distinguished Latina Star award from the Puerto Rican Bar Association.

Avery Ruzicka
Avery Ruzicka
Art of International Bread Baking ’11

Avery Ruzicka believes in milling your own flour, a long fermentation process, and the power of freshly baked bread. She is the baker and co-owner of Manresa Bread, the spinoff of the popular Manresa restaurant in Los Gatos, California. She started working at the restaurant as a runner, but longed to be in the kitchen. Once there, she felt a restaurant of Manresa’s caliber should be making its own bread, and was given the go-ahead to start baking. Today, there are two Manresa Bread brick-and-mortar locations and stands at the Palo Alto and Campbell farmers’ markets. Avery fans will be thrilled to know an all-day bakery and cafe will open soon in Campbell, giving them another way to get the Manresa Bread delights, which include the signature Levain, hand-rolled Croissants, Whole Grain Salted Caramel Sourdough Donuts, Triple Chocolate Orange Panettone, Chocolate Babka, and more.

Christina Tosi
Christina Tosi
Professional Pastry Arts ’04

Superstar pastry chef and Milk Bar founder Christina Tosi single-handedly changed the way we look at dessert. She brought modernity and creativity to the category with her unique baked goods, including Compost Cookies and Crack Pie. She elevated soft serve from simple summer treat to something chef-worthy. And we have her to thank for the naked cake trend: she wanted to leave the outside of cakes unfrosted so we could see what was inside. Her third book, All About Cake, is out this month, and she was the subject of a recent Chef’s Table documentary so sincere it moved many of her fans to tears.

Hot Bread Kitchen: Culinary Training Program at ICC

Hot Bread Kitchen and the International Culinary Center are proud to announce our partnership to increase economic opportunity through culinary career education for under-employed women in New York City.

Since 2017, the International Culinary Center has opened it’s doors—and kitchens—to our friends at Hot Bread Kitchen, providing them with the kitchen space and resources to grow their culinary training program, doubling the number of low-income and immigrant women graduating from the program and entering the food industry. As the new home of Hot Bread Kitchen’s culinary training program, ICC is excited to be a part of bringing culinary education to under-employed women, and create opportunities for the program to grow and thrive in New York City. Learn more about our partnership with Hot Bread Kitchen and see some of the highlights from our first graduation ceremony, celebrating the women who completed the program at ICC this past year!

About Hot Bread Kitchen

Hot Bread Kitchen is a non-profit social enterprise with a mission to create economic opportunity through careers in food. The organization delivers this mission through two main programs: HBK Incubates, a culinary incubator program which offers licensed commercial kitchen space and tailored technical assistance to small food businesses, and a culinary training program that trains low-income and immigrant women for good jobs in the food industry. 100% of graduates are placed in fair-wage food jobs in NYC. To support this mission, Hot Bread operates a commercial bakery in East Harlem and sells breads inspired by the women trained.


Woman Breadwinner Bread

 

In 2017, Hot Bread launched a three year growth strategy to quadruple the number of women graduated into full time jobs with benefits in NYC. The success of this strategy relies on deep partnerships with community organizations, employment partners, donors, and culinary industry experts and leaders like the International Culinary Center.

Our Partnership

The Women at ICCHot Bread Kitchen’s flagship culinary training program for women seeking economic mobility has found a home at the International Culinary Center, a global leader in professional culinary, pastry and wine education. With this partnership, both organizations commit to working together to positively impact underserved communities through culinary education and careers in food in New York City.

“Our culinary hiring partners rely on best-in-class professional readiness and rigorous training that ensures that our graduates stay and grow in their kitchens. It is only fitting that a world class institution like the International Culinary Center providing the professionalism of its training kitchens and unparalleled network of its community will generate lasting impact for more minority and immigrant women to grow in quality jobs across the industry”
-Shaolee Sen, Hot Bread Kitchen’s Executive Director

 

The International Culinary Center and Hot Bread Kitchen are powerful educators in the hospitality industry. 84% of graduates from Hot Bread Kitchen’s training program stay in their jobs for over one year, reducing employee turnover in an increasingly tight market. More than 100 women trained by Hot Bread Kitchen have graduated to culinary careers and created greater economic opportunity for themselves and their families—and because we’ve joined forces through this important partnership, even more women will benefit from education that can provide them with the economic security they seek. Hot Bread Kitchen is excited to learn from and collaborate with one of the most respected culinary schools and networking epicenters in the industry.

“ICC has been a leader in culinary, pastry and wine education for more than 34 years. Through our partnership with Hot Bread Kitchen, we are able to expand our mission to train the next generation of culinary leaders and provide the resources for unemployed women to receive a culinary education that will build the skills, confidence, and connections to succeed in the industry. We’re honored to play a part in the path to their success.”
-Erik Murnighan, President of the International Culinary Center

Christina with graduatesKaren

 

 

 

 

 

 

Hot Bread Kitchen and the International Culinary Center have long been connected—Hot Bread Kitchen’s Training Program Director, Karen Bornarth, was the Lead Bread Instructor for the International Culinary Center’s Art of International Bread Baking program for six years, and Hot Bread Kitchen board member Christina Tosi is a 2004 graduate of the Professional Pastry Arts program. Many of Hot Bread Kitchen’s graduates work with chefs, restaurateurs, and industry leaders who are graduates from the International Culinary Center, further demonstrating the organizations’ alignment and synergies.

2018 Graduation

ICC was honored to host Hot Bread Kitchen’s 2018 graduation, celebrating the hardworking women who trained at ICC during the past year. Check out some of the highlights from the ceremony below including guest speakers Christina Tosi, Chef/Owner of Milk Bar, and Ben Leventhal, Co-Founder of Eater.com and Resy.