ICC in the News: Highlight from January 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 January 2020, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.
Chefs from around the world chose the most inspirational women in the world of fine food, and ICC alumna Elena Reygadas made the list! Check out Bloomberg’s article to see why this well regarded chef was named among some of the best chefs in the world.
Can you cook better in a $300 apron? Experts from the culinary industry weighed in, including our very own Director of Culinary Arts & Technology Hervé Malivert. Read what he said in an article in The Huffington Post.
Looking for a new restaurant to try? Visit ICC’s Art of International Bread Baking grad, Aniko Molnar’s restaurant Abbracciamento, where she handles the bread, pasta and desserts! Check it out here in Long Island Press.
MJ Adams, an ’89 graduate of our Professional Culinary Arts program, was recently written about in The New York Times for her brand new cookbook The Corn Exchange. According to Florence Fabricant, it’s a cookbook you’ll turn to time and time again. Read more about her new release and be sure to pick up a copy for your collection.
Looking for the perfect party bite? Check out Legal Seafood’s crab cake recipe from ICC alumnus Rich Vellante, executive chef of the Legal Sea Foods restaurant group! Get it in Providence Journal + read more about Chef Vellante here.
Congratulations to ICC alumnus Conor Swanson on opening his brand new restaurant Bird and Bao! Located in Long Island, be sure to try out their signature chicken bao buns. Read more about it here in Long Island Now.
Hervé Malivert – Director of Culinary Arts & Technology At The International Culinary Center in New York City
Our Director of Culinary Arts & Technology, Hervé Malivert, sat down with Cook Concern to discuss life as a chef! From plating techniques, to teaching the next generation of chefs at ICC, you’ll want to check out his interview here.
Check out this ICC Food Business graduate’s business in Needham, MA! Jay Spencer has been selling artisan pastries and bread since 2015 at French Press Bakery & Café. Read more about it in Patch and see why it’s well worth a delicious visit.
Charleston is Eating Up Tina and David Schuttenberg’s Brand of Sichuan at Their Kitschy Hot Spot Kwei Fei
While chef, owner and ICC alumnus David Schuttenberg may think his restaurant Kwei Fei “isn’t for everyone”, residents in Charleston, South Carolina can’t get enough! Check out the review of the restaurant in The Local Palate here.
Need some tips on how to achieve piping perfection? ICC alumna & owner of Buttercream Blondie, Meghan McGarry, shared her tips for making cupcakes look beautiful. Get the tips in Salon here.
Peter Prime, owner and executive chef of Cane in Washington, D.C. is serving up delicious food inspired by his upbringing in Trinidad and Tobago. To learn more about this ICC alumnus, read the article in the Washington City Paper and learn about the inspiration behind one of his favorite dishes — oxtail!
Want tips on how to cook ground beef safely? Our Sr. Director of Culinary Arts, Chef Marc Bauer shared his advice with Inside Edition. Get his tips here.
Want to learn how ICC alumna Vanessa Rae-Marcel went from a dancer to one of Wine & Spirits Magazine’s Best New Sommeliers of 2019? In an interview with The Boston Globe, she talks restaurants she loves, how she fell into the industry & more! Read the interview here.
Yes, ICC alumnus Danny Mena’s cookbook Made in Mexico does have recipes for delicious tacos — but that’s not all his hometown of Mexico City is known for. Before you grab your copy of his new cookbook, check out what else you’ll be cooking up in an article in Post Magazine.
Looking for a new kitchen scale? Chef Jürgen David, ICC’s Associate Director of Pastry Arts, gave his helpful tips to finding the best one in Slate. Check out the tips here.
Jacques Pépin, ICC’s very own legendary Dean, can de-bone a chicken in under a minute. In The Kitchn, watch this decades-old instructional video of him de-boning a chicken and see why he’s a legend in the kitchen.
In 2018, ICC graduate Nick Lee won the inaugural United States of Umami Cooking Competition. His grand prize? An all-expenses paid culinary adventure in Japan hosted by Ajinomoto! Get a behind-the-scenes look at what he learned on his travels from some of Japan’s top chefs here.
After Chef Sarah Welch graduated from ICC, she worked in notable kitchens in NYC & Detroit. Learn how she became Executive Chef and Partner of the James Beard Award nominated Marrow in her article in Crains Detroit here.
ICC alumna Judy Joo shared the women in the food industry who inspire her with Vanity Fair — among them was our late founder, Dorothy Cann Hamilton. Check out the story here to read why Dorothy was one of Chef Joo’s mentors and how her memory lives on.
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.