“IF I CAN’T READ IT OR EAT IT, I’M NOT INTERESTED” Meet Genevieve Yam Kopman. Culinary Arts '17 Graduate. Pastry Chef De Partie at Per Se.

James La Mar is a 2011 graduate of the Intensive Sommelier Program at ICC’s Campbell, California campus. Like most students who enroll at ICC, James was looking for a career change and for something that he was passionate about. Before coming to ICC, he remarks that he was “all over the place,” mostly doing odd jobs to keep him occupied. He started with no experience, very little knowledge, and no contacts in the industry, but he knew that choosing ICC would give him the proper foundation to start and advance in the competitive world of wine.

Foraging comes with many recommendations, tips and tricks to be able to forage safely. While foraging is an amazing way to connect with food and bring local ingredients to your table, there are some rules to follow before venturing into the woods or your own backyard.

I was born 25 years ago in a desert town in the south of Israel. Like any other Israeli, I joined the army right after I finished high school. But unlike most of my friends, I was lucky enough to do something different during my service and got into the IDF radio station, called “Galey Tzahal”, and became a radio broadcaster.

Not long after my last post I did a trail at Marc Forgione’s American Cut that immediately turned into a job. I did my first two shifts as a pastry cook last week and could not be happier. It’s still a bit insane to me to compare my current situation with where I was a year ago as I weighed the decision to leave a great job for this career. So to the ICC and chefs that have taught me so much and prepared me so well I say thank you, thank you, thank you.

In 2016, ICC and the Olive Oil Times Education Lab partnered to create the world’s most comprehensive curriculum in olive oil quality assessment. For the seventh time since its inception, we welcomed culinary professionals from around the world for another sold out round of the two-level Olive Oil Sommelier Certification courses. Over the course of six days, professionals learned to identify the positive attributes & defects in olive oil and tasted more than 100 samples from various regions around the world.

From marketing to wine: How she became a certified sommelier The road to becoming a Sommelier can be different for everyone, but what most paths share is an interest in wine and a desire to pursue your passion. The same can be said for our 2019 Outstanding Sommelier Award Winner, Vanessa Da Silva. What began as a curiousity while studying abroad in Florence grew into an undeniable passion for wine, and ultimately a career change into the hospitality industry!