ICC in the News: Highlights from May 2018
We’re bringing back a favored monthly feature! ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have aggregated some of our favorites from May 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.
In the publication’s list of 7 best young chefs in America, ICC alumni Jeremiah Stone and Fabian von Hauske, Chef/Owners of NYC restaurants Wildair, Contra and the newly opened Una Pizza Napoletana make the cut.
In Other News:
- ICC Alumni Cat Yeh, the chief culinary officer of Nomz, an Asian soup delivery service, is interviewed by New York Magazine’s The Cut for their ‘In Her Shoes’ column which chronicles what real women wear when they need to get things done! READ MORE on The Cut.
- ICC alumnus Ashish Alfred, established Duck Duck Goose in 2016 in Bethesda, Maryland. With overwhelming success, the chef will be opening a second location next month in the Fells Point neighborhood of Baltimore. READ MORE in Baltimore Magazine.
- MoBu Fusion Café in Boca Raton will be getting a brand new executive chef, FCI graduate Chef Monique Buchbinder. Chef Monique arrives at the outdoor eatery after a tenure at NoBu Miami. READ MORE in Boca Newspaper.
David Chang, graduate of FCI (now ICC’s) Culinary Arts program, is listed as #68 on the list of top 100 business visionaries for his culinary empire and restaurant group Momofuku. David finds himself in good company with other visionaries like Tim Cook (Apple CEO) and Reed Hastings (Founder/CEO of Netflix) making the list.
In Other News:
- A new smoked barbeque restaurant, The Burnt End, will be coming to downtown Modesto, California from ICC alumni Heather Love. READ MORE on the Mod Bee.
- Chef Matthew Kenney, FCI Alum and celebrity chef, will be opening his first vegan / plant-based restaurant in Edmonton, Canada called ‘Kanu’. READ MORE on Live Kindly.
- Learn about FCI alumni Christine Carr, owner and chef of Boulder’s Tip Top Savory Pies in Boulder, CO who typically serves 200 pies a day. READ MORE in Boulder Weekly.
- FCI Alumni (1995) Aadore Sayani, started Sleight of Hand in 1998. Sayani now bakes 36-plus varieties of brownies, and the company delivers across the country. It’s also available on websites such as Place of Origin and Food Memories. READ MORE in The Hindu.
After our latest Olive Oil Sommelier Certification course, 31 new individuals ranging from professionals in the olive oil industry to enthusiasts have completed this session and received their certification. Students traveled from Greece, Bulgaria, The Netherlands, Australia, Turkey and Taiwan for the course.
In Other News:
- The article highlights ICC alumni Judy Joo as she gave an inspiring speech at her other alma matter, Columbia University, during the School of Engineering and Applied Science‘s Class Day. READ MORE in the Columbia Spectator.
- Check out a chef spotlight on FCI alumni Ruby Felix, who is the executive chef of Talde in Jersey City. READ MORE in Jersey City Upfront.
- Seven Fifty Daily shares how Michael Maller, beverage director for Matt Kelly’s five Durham restaurants, crafted the spanish wine list for tapas bar, Mateo. Maller is a graduate of FCI and worked on the lines at Per Se and Craft before finding his calling as a sommelier at Gramercy Tavern. READ MORE.
- ‘Coco9 Cafe’ in Clifton, Karachi, founded by FCI Grad, Pinky Perwani, opens to rave reviews. Pinky studied in both Professional Pastry Arts & Art of International Bread Baking programs. READ MORE on The News (International).
L’ITALO AMERICANO | A TASTE OF ITALY: TEACHING ITALIAN CULTURE, CUISINE AND WINE TO A NEW GENERATION OF CHEFS
L’Italo American chronicles ICC CA’s A Taste of Italy event held at Airbnb Headquarter’s in San Francisco was a delicious success celebrating Italian cuisine & culture with demonstrations by Dean of Italian Studies, Cesare Casella and more.
In Other News:
- Congratulations to Dave Arnold, ICC’s Associate Dean of Culinary Technology, who is set to open New York’s most anticipated bar in years—Existing Conditions—with business partner Don Lee. READ MORE on Punch Drink.
- Emily Fleischaker, graduate of ICC’s Culinary program and former food editor at BuzzFeed and founder of KitchenFly, has joined NYT Cooking as enterprise strategy editor. READ MORE in The New York Times.
- Oluwajare Fola-Bolumole, graduate of ICC is an engineer turned chocolatier who returned to Nigeria to star his new business TheChocBoy Brand. His chocolate candies and bars are made purely from raw materials sourced in Nigeria. READ MORE on the Tribune Online NG.
ICC alumnus Chef Scott Tacinelli and his wife Chef Angela Rito’s new restaurant in the West Village, Don Angie, receives a 2 star review by Pete Wells of The New York Times! He says the husband and wife team has a “few tricks up their sleeves” but “the result is food that is creative in a more consistently and successful way.”
In Other News:
- Another ICC grad catching the palate of NEW YORK TIMES critic, Pete Wells, is Zoe Kanan, Head Baker of the Freehand Hotel’s Studio and Simon & The Whale. Zoe’s signature Black Bread, Sourdough Croissant and Chocolate Morning Bun also caught the attention of VOGUE this month.
- FCI graduate Kurt Schewe opens Koku, a new restaurant in Seattle, WA, with a menu that highlights Kokumi, the ‘Sixth Taste’. READ MORE on Eater Seattle.
- Food Network Star Finalist and ICC alumna, Palak Patel, talks style both in and out of the kitchen, and her decision to attend the French Culinary Institute (now ICC). READ MORE on Food Network.
- FCI grad, Chef Jared Alden Hucks, returns to Atlanta to open a new open kitchen concept restaurant, The Alden, in Chamblee. READ MORE on Atlanta Restaurant Scene.
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.