Over the past five years, Cherry Bombe has celebrated women in the culinary world, sharing their stories and building a community of people making the world a better place through food. This year, they introduced The Cherry Bombe 100, a list of the 100 women who inspire the food world through their creativity, energy, humanity and hard work. From chefs and restaurant owners to food activists, writers, entrepreneurs and more, these women are influential to both the culinary industry and the ICC Community!

The International Culinary Center lead chef-instructors are here to make sure you’re fully prepared for your home festivities. No matter which holiday your family celebrates, there’s never a wrong time to cook a ham from scratch.

Once upon a time, there were two waffles… One originated in Brussels while the other one was born in Liege. And they lived happy ever after! Come on now, this is no fairy tale! Well at least not THAT type of fairy tale. As you may (or may not) know Belgium produces quite an array of products enjoyed worldwide. This small country, roughly the size of Maryland, is famous for its chocolate, its beers, its delicate pastries, its cuisine, its casinos, its world famous racetrack at Spa Francorchamps, the Ardennes and Bastogne (where 4 star General Patton engaged in the battle of the Bulge)… the list goes on and on. But, nothing else quite compares to its unique one-of-a-kind “gaufre”...

By Sara Medlicott, ICC Librarian Anyone who has been to International Culinary Center knows of the famous bread rack. For new staff and students it’s almost mystical: at 3pm each day freshly baked goods from the bread class are available to take. If you’ve visited the school, we may have sent you home with a baguette or another treat. Needless to say, Chef Johnson is revered as the magician behind the rack.

By Rose Kernochan ICC Library Assistant ICC’s students come to the library asking for specialized cookbooks about molecular gastronomy, working with sugar and plating desserts. They search the bookshelves and often, they find what they need. But what they don’t know is that they have only reached our library’s top layer. Aside from the 5,000 or so volumes on the open shelves, there are rare, half-hidden reference volumes, tucked into a secluded nook–and then one last well-kept secret: the ICC’s stellar culinary DVD collection.