That is why we were so excited to launch a new addition to Level 4 of our Professional Culinary Arts program earlier this year—The Mystery Basket Challenge! On the final day of their 400 hours at ICC...
Here at ICC, our Intensive Sommelier Training program students learn how to taste and evaluate more than 300 bottles from around the world in just 10 or 17 weeks. Since ICC has the only program...
As another summer filled with restaurant openings, rosé wine pairings and NYC heat waves comes to an end, it’s time to usher in one of the most beloved seasons of all — fall! For many, this stirs...
But, before you head to career fair to show you’ve got the chops, check out these tips from our Career Services team to make the most of meeting employers! After you set up an appointment with Career...
From the use of turmeric in the Spiced Golden Coco Cookie inspired by India, to the bold blue-cheese in the Stilton Cherry Walnut Shortbread, students combined their technique-based education with...
The sandwich cookie begins with two wafer-like cookies that pack a crunchy punch. The cookies use standard ingredients like butter, sugar and baking soda, but combine Añejo Tequila and Masa Harina to...
Alexa oversees the recipe content of the magazine, Wednesday food section and NYT Cooking, while also assigning, reporting and developing recipes. She is a former editor, writer, test kitchen cook and...
By Sophia Smith, Marketing and Communications Coordinator for the International Culinary Center The exterior of Don Angie at 103 Greenwich Ave, New York, NY. As a self-proclaimed foodie, I tend to...
After a recent trip to New Zealand as one of only 18 sommeliers in the world to be invited to the New Zealand Wine Sommit, she was inspired to learn more about the amazing wines produced in the...
While the list has seen many changes since its inception 18 years ago, it still arguably holds significant power in today’s foodie world. Take Chef Joan Roca of El Celler de Can Roca, for example, who...
Chefs at participating patisseries walk students through the kitchen for a behind-the-scenes look at their operations—from ingredient preparation to plating and service. Attending one of these field...
The first time Rubens Salfer stepped into a kitchen was when he was 18 years old—but it wasn’t the kitchens he’s used to today. He was working part-time at a small restaurant making salads, sandwiches...
