In this demo, we traveled through France, right in the heart of NYC, to taste regional dishes from around the country. Chef Hervé created 5 different dishes to pair with delicious, refreshing rosé...
Whether you’re a student looking for inspiration, painstakingly searching for a recipe to bring to your next party, or just a good old-fashioned cookie lover, click through all of the previous year’s...
But, what goes into a winning cookie recipe? Each year, our Director of Pastry Operations, and creator of the Cookie Games competition, Chef Jansen Chan gets asked this burning questions from hopeful...
In 2018, the Awards’ very first year, two ICC alumni received awards for their excellent submissions in the categories of baguettes and bagels. Clémence Danko, Founder of Choc O Pain French Bakery in...
By Sophia Smith, Marketing and Communications Coordinator for the International Culinary Center Up the grand staircase, I find the hotel’s all day café, Studio. I am instantly transported to another...
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...
Each year, Wine Enthusiast publishes a list of America’s 100 Best Wine Restaurants that honors “a selection of restaurants where wine is shared and celebrated, and where, the selection, food, service...
But, as the popularity of Argentinean wines has soared, so too have the varietals of wine being produced. Pablo Ranea, chef and sommelier, hails from Mendoza and shared his knowledge of the vast, and...
With social media fueling the foodie craze, careers in food media are more desired than ever. From publications and cookbooks to YouTube and other digital media outlets, food media has taken over in...
Vanessa completed the Intensive Sommelier Training Course at the International Culinary Center in January of 2013 and simultaneously passed the Court of Master Sommeliers Introductory and Certified...
See what Vanessa’s path was to becoming a Certified Sommelier and her growth in the wine industry below. 2008 Vanessa Da Silva grew up in rural Maine. Upon graduating from high school, she attended...
Francisco Migoya, Head Chef at Modernist Cuisine in Seattle, explained his thought processes when coming up with new ideas for a pastry. He highlighted how patterns are one of the most important...