ICC in the News: Highlights from December 2019

THE NEW YORK TIMES

New York’s Top 10 New Restaurants of 2019

Have you checked out The New York Times‘ list of New York’s Top 10 Restaurants of 2019? We’re so proud of ICC graduates Jenny Kwak, owner/chef of Haenyeo; David Chang, owner of Kawi; Conn Zhang, pastry chef of Hutong; and Lisa Kalemkiarian , head baker of Benno and their respective restaurants for making the list! Check out what The New York Times said here in their roundup.

ICC alumnus Chef Jared Gadbaw trained at restaurants like Eleven Madison Park, Esca and the Altamarea restaurant group, but recently decided to return to his native Michigan to open Oak + Reel, a seafood-centric Italian restaurant. Read more about the restaurant opening in 2020 in the Detroit Free Press.

Thomas Chen, ICC alumnus, worked at lauded fine-dining restaurants in New York, like Eleven Madison Park and Jean-Georges, before opening Tuome in the East Village in 2014. In this article with Chowhound, get his recipe for a Chinese Sichuan Chicken perfect for a holiday feast.

Wheat Ridge, Colorado’s coziest restaurant, West 29th Restaurant & Bar, is helmed by ICC alumnus Chef Cory Matthews. Check out what he’s cooking up and what 303 Mag thinks of it here.

On March 9th, ICC’s Director of Pastry Operations, Chef Jansen Chan will be judging the Rapid Fire Challenge, all about Desserts! Chefs will submit their delicious and creative desserts for a chance to be crowned the Rapid Fire Champion at the New York Restaurant Show. Read more about it here in Total Food Service.

If you find yourself outside of the city in Port Washington, NY, stop by ICC alumnus Bill Mulholland’s bagel shop Schmear! Opened in 2017, he wanted a neighborhood spot where locals could walk, and where commuters could stop by for their morning cup of coffee or a pastry. Read more about it in The Island Now.

SEATTLE BUSINESS

Entrepreneur and Restaurateur Suji Park Has Built a Global Business Connecting People Through Food

Suji Park is the founder and chief executive officer of Suji’s Restaurant Group and Food Dreams Made Real (FDMR), which does business as Suji’s Korean Cuisine. Through her companies, Park operates multiple restaurants outside the United States ― in Seoul and Tokyo. In addition, Seattle-based FDMR sells Suji’s Korean Cuisine-branded food products through major retailers in the United States, including frozen entrees and heat-and-eat meals ― such as Korean-style ramen spicy chicken, garlic beef and fried chicken bento. To read all about how she does it, check out the profile of this ICC graduate in Seattle Business Magazine.

NEW YORK TIMES

Tiffany Haddish Puts the ‘X’ in Christmas Cookies

Tiffany Haddish, actress, comedian, and author recently stopped by with The New York Times to learn all about cookie decorating with ICC Director of Pastry Operations, Chef Jansen Chan. During the interview, they talked new projects for Tiffany, as well as proper techniques in the kitchen as she decorated ‘Like A Boss’. Read the hilarious interview here!

Wanting to amp up your cookbook collection in 2020? ICC alumni Danny Mena and Angie Mar were named on The Manual’s list of 10 Best New Cookbooks of 2019. Check out their cookbooks and be sure to grab your copy!

Congratulations to ICC Alumna Diane Fehder and ICC Chef-Instructor Toni Lynn Dickinson on their huge win on Netflix’s Sugar Rush Christmas! During the show, they created a towering gingerbread house that ultimately brought them home the gold. Get Diane’s recipe here in Courier Post Online.

In The New York Times roundup of 8 Ways Restaurants Have Changed in the Past Decade, ICC Food Business Fundamentals instructor Stephani Robson is quoted for her expertise in restaurant design. Check out what she said in the article here.

Wine should always be approachable and fun, according to our Dean of Wine Studies Scott Carney, MS. Check out what else Carney & other wine experts said about the changing landscape of wine in this Wine Enthusiast article.

With Asian countries emerging as notable wine producers and prolific consumers, so are Asian Americans making an indelible mark as sommeliers! Asian American Life and reporter Minnie Roh explored the history behind wine and how it evolved in Asia with ICC Dean of Wine Studies, Scott Carney, MS. Then, she sat down with ICC alumna Anna-Christina Cabrales, General Manager & Wine Director of Morrell to discover wine pairings for signature Asian cuisine. Watch the full segment here!

PUNCH DRINK

The New Hot Drinks

Surprisingly, many things taste good burnt. Check out this article in Punch Drink about why ICC’s Associate Dean of Culinary Technology, Dave Arnold of Existing Conditions, thinks some drinks are more delicious burnt.

Fans of the CW’s Supernatural will recognize Misha Collins as the angel Castiel, but did you know that he’s a newly published cookbook author? Check out what he cooked up in our kitchens when he stopped by with the producers of Chowhound and TV Guide here!

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.