The sixth annual school-wide Cooke Games Competition returns to the International Culinary Center in New York on Friday, May 11th from 3:30-5:30pm. Follow us for coverage of this year’s games!
Friday, May 11th, 2018 | 3:30-5:30pm
International Culinary Center
462 Broadway, 2nd Floor Amphitheater
The Cookie Games was developed to challenge current ICC students to create an original cookie recipe inspired by a country of their choice. This year, 23 teams of one or two submitted a name and recipe for their cookie concept inspired by a country of origin. An in-house committee selected 10 finalist teams to produce their cookies for a high-profile judging panel at the annual competition. The 2018 judge’s panel will feature Allison Kave (Co-owner of Butter & Scotch), Stephanie Prida (Pastry Chef of The Grill, The Pool, and Lobster Club), Mark Iacono (Owner of Lucali), Craig Koketsu (Corporate Chef of Quality Branded Restaurant Group) and Anna Bolz (Pastry Chef at Per Se).
The cookies will be evaluated on creativity, execution, and taste. The judges will award first, second and third place winners. In addition, all audience and press attendees at the ceremony will have a chance to try each of the eligible cookies and vote for a Fan Favorite!
2018 WINNERS WILL RECEIVE:
1st Place – KENWOOD Chef Major Kitchen Machine, TILIT Chef Backpack & Apron, REMARQUE CREATIVE Custom Recipe Video Shoot, VALRHONA Inspiration Chocolates
2nd Place – BRAUN MultiQuick 9 Hand blender, TILIT Chef Coat & Apron
3rd Place – BRAUN MultiQuick 7 Hand blender, TILIT Chef Apron
Fan Favorite –TILIT Chef Apron, The Pastry Chef’s Little Black Book by: Michael Mignano & Michael Zebrowski
Each year students deliver a wide assortment of international concepts such as Duck Fat Cookies (France), Rosy Taro Cookie (China) and Mole Cookie (Mexico). Winning entries have included: Dulcetto Bar (Russia) by Bojena Linton (2013), Coconut Daun Pandan (Malaysia) by Vianna Sinnan (2014) and Chocolate Cardamom Button (India) by Savita Bhat (2015).
2018 COMPETITORS:
BOURBON CITRUS BARS
USA | Emma Lanier
FORMOSA
Taiwan | Earl Yin-Wei Liao
SALTED BUTTER & BUCKWHEAT LAYER COOKIES
France | Beth Sall
GUAVA JELLY
Dominican Republic | Evelyn Cooke
MITARASHI KUKKI
Japan | Jessie Yuchen Tsai & Stephen Quackenbush
TARO COCONUT COOKIE
Jamaica | Yedenny Matos
SUMMER BUTTER COOKIE
Mexico | Thomas Gallagher
RICH PINEAPPLE
Indonesia | Richard Leonardo
SEABUCK THORN & SUMAK SNAP
Denmark | Sharof Rashidov
UMAMI COOKIE
Japan | Rebecca Ng
SPONSORED BY:
Premier Sponsor
Sponsors
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.
