By Rachel Lintott Assistant Director, International Culinary Center CA The significance of meeting on the water was not lost — we were there to learn about Local Catch, a Community Sustained Fishery...
Hometown: Macau Current city: New York Course of study: Classic Pastry Arts Graduation year: 2000 One food/beverage you can’t live without? Coffee Describe your culinary POV in three words: fresh...
By Sara Medlicott, ICC Librarian Tama opened her talk with the concept of stewardship and how important that is for foragers. There is a huge spectrum from abundant to endangered plants and it’s...
Outstanding Professional Achievement Rebecca Banks Classic Culinary Arts, 2005 Wine Director, Balthazar in New York, NY She holds the Advanced and Diploma Certificate from the Wine and Spirits...
Georgia was born in Sparkill, New York, to photographer Roger Pellegrini and actress Maureen Mooney. After receiving a B.A. from Wellesley College, she attended the International Culinary Center in...
ICC graduates featured in The New York Times: 2006 Culinary Arts graduate Chaz Brown. The fall promises more: Sachi, a pan-Asian bistro with a long list of dim sum freely tweaked by Andy Yang, will...
Jeffrey’s passion as an entrepreneur and love for food started at the age of eight, attempting to replicate in his family’s New Jersey kitchen what he saw master chefs create on classic PBS cooking...
Lee Anne began her college education at the Fashion Institute of Technology but transferred to the International Culinary Center in 2000. Later she became the executive chef of event operations at ICC...
Mark has launched more than 25 shows in his 13 years with Scripps Networks Interactive, the parent network of both Food Network and Cooking Channel. He worked with Rachael Ray to develop the 30-Minute...
“It was great seeing people who really loved cooking … Seeing that kind of enthusiasm was amazing.” Hometown: Sea Cliff, NY Current city: New York, NY Course of study: Classic Culinary Arts Graduation...
Hiroko Shimbo is an authority on Japanese cuisine with world-wide recognition. She is a chef-consultant for restaurants and food companies, trained sushi chef, cookbook author, media performer and...
Judy’s love for food and cooking began at home, where she often watched her mother cook authentic Korean dishes. Growing up in a bi-cultural environment and having a worldly lifestyle allows her draw...
