A Year in Review at ICC
The Historic Culinary School's Legacy Lives On at ICE
As we come to the end of another year, we wanted to take the time to share some of our favorite moments and highlights from 2018 to give you a sneak peek at what a year in a culinary school looks like! From eliminating the emission equivalent of 400 cars through our Meatless Monday initiative, to celebrating the 19 alumni, and dean, awarded Michelin Stars for their tireless efforts, we’re reflecting on another great year at ICC. Check out our year in review below and join us in ringing in 2019 — which marks the 35th anniversary of the International Culinary Center!
Over the past 35 years, our students have come from more than 90 countries around the world. During 2018, students traveled thousands of miles from 30 different countries to attend our school in New York City. Some of the many countries they traveled from include the Philippines, Sweden, Puerto Rico and Japan!
In addition, our students traveled from over 200 cities in this year alone. From Anaheim, CA and Austin, TX to even Huixquilucan, Mexico, students attend ICC from so many diverse places!
Since 2005, the first year U.S. restaurants were eligible for Michelin Stars, our alumni and deans have been awarded 150+ Michelin Stars. Just a few weeks ago during the announcement of the 2019 recipients, ICC deans and alumni were awarded another 28 combined Michelin Stars for their outstanding work in the industry.
Known as the Oscars of the food world, the James Beard Awards celebrate the best in restaurants, chefs, food media, cookbooks and more! This year, our alumni and deans were nominated for an astounding 19 James Beard Awards!
The New York Times has been an institution in national and local news, current events, and culture—especially food & dining—since 1851. This year, the New York Times wrote 100 articles about ICC alumni, deans and chef-instructors! Check out our monthly ICC In the News articles to stay connected each month.
Throughout 2018, 12,600 glasses of wine were poured in our Intensive Sommelier Training program for our budding Sommeliers to taste!
Founded in 2003, Meatless Monday is a movement to eliminate meat from your diet just one day a week to improve your overall health, the nation’s health and the planet! Livestock agriculture accounts for nearly 15% of all greenhouse gasses. By eliminating meat from our family meal each Monday, we saved more than 4,600 pounds of meat in 2018!
Greenhouse gases include carbon dioxide (CO2) from fossil fuels, as well as methane (CH4) and nitrous oxide (N2O) from agriculture and waste. By eliminating meat from our Family Meals once per week, we saved over 4.8 million pounds of greenhouse gases from being emitted into our atmosphere. Since an average car emits 12,000 pounds of greenhouse gases per year, that’s the equivalent of taking 400 cars off the road!
12,000 crispy on the outside, soft on the inside, French baguettes were baked in our Art of International Bread Baking program in 2018.
More than 169,000 eggs were used in 2018— from the classic Hollandaise sauce that our Professional Culinary Arts students learn to make in Level 1 of the program, to the 6 egg yolks that it takes to make a lemon meringue pie in Level 1 of our Professional Pastry Arts program, eggs are a daily staple of our programs!
Available to ICC students and alumni, our series of chef demonstrations, tastings, book signings, and business workshops are a way to enrich your education outside of the kitchen. Over the course of 2018, we held 58 different events—that’s more than one a week!—including a chef demonstration from world-renowned Chef Joan Roca, a discussion & book signing with our alumna Christina Tosi, and many more!
20,000+ pounds of butter were used in all of our programs combined during 2018!
5,160 cakes were decorated in 2018 by students in our Professional Pastry Arts and Cake Techniques and Design programs, including 3 and 4-tiered wedding cakes, cupcakes and more!
7,700+ pounds of chocolate were shaped, molded, and used to create beautiful showpieces and delectable bon bons in 2018.
More than 4,100 knives were distributed to our students in 2018 to help them chop their way to a successful career!
After launching our partnership with Hot Bread Kitchen earlier this year, 129 women have trained in our kitchens through HBK’s Culinary Training Program, more than doubling the number of low-income and immigrant women graduating from the program and entering the food industry!
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.
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