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.
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! 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. to see how the Advanced Sommelier and Wine Director of Atomix breaks it down!
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.” to read more!
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? 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! about what makes The Bake House a destination in CT!
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, 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! the creative and modern versions of classic Asian street food items they’ll be cooking up soon in Denver Eater.
Chef Tom Bascon, 2005 Professional Culinary Arts graduate, is the Executive Chef at M Dining in the Phillipines. 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.
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. his truck featured on ճ’s roundup of the 20 Best Food Trucks in the Twin Cities!
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. 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. 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 . Plus, 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. 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 .
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, 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 .
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. 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 .
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 .
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
