ICC in the News: Highlights from February 2020
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 brought together some of our favorites from February 2020, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.
Laura Sorkin worked for Jean-Georges Vongerichten after graduating from ICC and went on to open Runamok Maple with husband Eric. Read how their Vermont-based company is preserving tradition while also exploring innovative flavor combinations in this Forbes feature!
Congratulations to the 38 students who completed our Olive Oil Sommelier Certification Program, produced in conjunction with the Olive Oil Times, in London this past January! Read more about our UK-based graduates in the Olive Oil Times and find out how you can sign up for our New York program this May.
In late 2019, Wine & Spirits Magazine recognized ICC alumna Vanessa Rea-Marcel of Boston’s Eastern Standard as one of the Best New Sommeliers. See what this award-winning sommelier says about Patio Wine, Riesling, Natural Wine and more in this interview with Wine & Spirits here.
Think you know almost everything there is to know about ICC alumnus Bobby Flay? Insider shares 15 things you probably didn’t know about the famed Food Network Chef! Find out if your celebrity chef knowledge can rise to the challenge here.
In Cuisine Noir, ICC alumna Emma Feigenbaum reflects on why she loves her career as a food stylist! Read more about her career working for Martha Stewart’s Everyday Food, HGTV, Bravo and more, plus get inspired by other great careers path in the food industry outside of the kitchen.
ICC alumnus Jon Matsubara is the chef and co-owner of one of Honolulu’s hottest new restaurants, Feast. Click here to find out why his ‘refined grinds’ are selling out and creating buzz in the island dining scene in this Honolulu Magazine article.
Chefs and co-owners Woo Sung Cho and Joann Chae met while studying at ICC in 2011. Both Korean immigrants, they bonded over their shared language and background. In 2019, they opened Bloom, a brasserie in Verona. Check out the restaurant review in NJ Monthly here.
Pastry Plus is making it’s mark on NYC for the third time this March and the speaker line up is not-to-be-missed! Check out the feature in Bake Mag and be sure to get your conference tickets ASAP.
Helming the kitchen of one of Manila’s most celebrated fine dining restaurants, chef Tom Bascon—who is an ICC alumnus—has made invaluable contributions to the success of restaurant M Dining. Check out why he won the Best Chef of 2020 in the Philippines in the Philippine Tatler here. Congratulations Chef Tom!
It’s no surprise that Ron Ben-Israel is being called “New York’s Wedding Cake Couturier”! The world-renowned Cake Designer, owner of Ron Ben-Israel cakes and ICC Guest Master Pastry Chef is known for making sculptural works of art that rival the works produced by some of fashion’s biggest houses. Click here to read what he thinks are the upcoming cake trends and how he designed Marc Jacobs’ wedding cake in this interview with Dujour.
Congratulations to ICC graduate Juan Borjas on joining The Spillover in Miami as Executive Chef! Borjas, alongside restaurateur Matt Kuscher, are ready to shake things up with a new menu to make his creative mark, while keeping signature favorites. Read more about what diners can expect to taste in the Hedonist here.
ICC alumnus Stephen Sandoval is the new chef de cuisine at acclaimed Baja-style restaurant Leña Brava, but he isn’t exactly a new face at the restaurant. In 2016, he opened the restaurant as a line cook, worked there for two years, and was promoted to sous chef. Read more about him in Chicago Eater and see what they’ll be cooking up this spring.
Encantos, the award-winning B-Corp creating family entertainment education brands, announced that it has entered into a strategic partnership with ICC alumna Aliya LeeKong, the award-winning chef, cookbook author, and television personality, to develop a new food-inspired preschool brand called ISSA’S EDIBLE ADVENTURES. Read more about the partnership in Business Wire here.
Check out Manhattan’s new dining hot-spot Mokyo in Forbes! ICC alumna Kay Hyun, chef and owner of Mokyo and Thursday Kitchen, recently opened the restaurant to rave reviews. See how her travels to Spain and South America inspired the tapas-style approach blending hallmark ingredients with traditional Korean cuisine.
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.