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.
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鈥檚 Pastry Plus Conference! Find the related articles on pages 32 and 120, respectively. Check it out .
this article from the Valley Advocate on Lauren Kendzierski, ICC Pastry Arts 鈥03 grad and owner of Black Rabbit Farm. She recently debuted Black Rabbit Wild Ales, and people can鈥檛 get enough! They鈥檙e 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鈥檚 working with chocolate at home or at work, in his chocolate factory? what he shared with The Huffington Post about the baking tools pastry chefs really use!
Congratulations Arden Lewis, ICC Culinary Arts 鈥05 and Food Business Fundamentals 鈥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. about him in Eater.
Stephen El-Hassan, a co-owner of O鈥橞agel and Culinary Arts 鈥16 grad, just launched Loquito. about his taco 谩rabes, a Lebanese-influenced twist on tacos, in Jersey Digs coming to Hoboken soon!
Erika Nakamura, ICC Culinary Arts 鈥09, along with wife Jocelyn Guest, recently opened J&E SmallGoods, a small-batch line of sausages. They鈥檙e focusing on finding sustainability and longevity in an industry that鈥檚 not known for either of those things. their feature in Grub Street, then check out their products .
Matthew Kenney, ICC Culinary Arts 鈥90, moved to Venice, California seven years ago. But back on the East Coast, he鈥檚 opening Plant City, an all vegan food hall. Check it out in the Boston Globe .
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鈥檚 鈥20 Celeb Cookbooks That Will Get You in the Kitchen鈥. about her in Telegram!
Debbie Solomon, Culinary Arts 鈥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鈥檚 the private chef of one of the highest grossing female music artists, Rihanna. what it鈥檚 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 础辫茅谤颈迟颈蹿. Check out their cookbooks .
Marc Marrone, Culinary Arts 鈥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鈥檒l open Pi帽a by Graffiti Bao, a Modern Mexican concept. Read more about his restaurants .
Eater鈥檚 editors reveal their recommendations and pro dining tips 鈥 sometimes thoughtful, sometimes weird, but always someone鈥檚 go-to move! James Park, ICC Culinary Arts 鈥17, shares his top tip for making pot pie more amazing. Read his article .
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 鈥渆xplorer boxes,鈥 from Singapore, Lebanon, India, and a range of other countries鈥娾斺奱s well as cities in the Northern and Southern U.S. Read more about it in Heated .
Check out this article from the The New York Times that features Food Business Fundamentals 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 .
Ordering wine at a restaurant doesn鈥檛 have to be so daunting. Ray Isle of Food & Wine visited restaurants and gathered seven tips for a better wine experience from Sommeliers. 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鈥攖he Executive Pastry Chef of Gramercy Tavern鈥攄iscussed all things pastry, including our Pastry Plus Conference! and why he thinks networking opportunities like Pastry Plus are important to the future of the industry.
Peter Prime, Culinary Arts 鈥05, demonstrates his plating finesse at his restaurant Cane. his feature in the Washington Post and visit his restaurant to get a taste of this delicious Caribbean cuisine.
Peder Schweigert, Culinary Arts 鈥08, is the General Manager and Spirits Director at Marvel Bar, a Minneapolis speakeasy. Now that the bar is in its 8th year, he鈥檚 working with his team to develop recipes and new ideas鈥攃ollaborating with an in-house forager to explore ingredients like the underutilized Angelica leaf. Read more about what he鈥檚 up to in Punch Drink .
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.
