A class with Chef Instructor and ICC Alum Michelle Doll Olson might feel a little like you stepped into a comedy club with a two pastry minimum. Perhaps that’s due to her background at Stella Alder Conservatory and Upright Citizens Brigade.

It is fitting that Michael Rosenblum is the Executive Chef at the Residence of the U.S. Embassy to China. He’s been a culinary ambassador ever since he was a teenager.

In this edition of library notes, we will highlight some selections from Local Roots Founder and Friend of the Library, Wen-Jay Ying. Do you know about Local Roots NYC? It is a CSA or community supported agriculture connecting New Yorkers with fresh produce and other goodies from local farms. We have a pick up location right here at ICC! When Wen-Jay isn’t trekking up to farms, maintaining the super fun social profiles or producing her radio show, Food Stripped Naked she sometimes does her admin work right out of the ICC library! If you want to bring a #soiltocity perspective into your own kitchen, check out her recommended reading list below, all available for circulation here in the library.

Got your chef’s hat set? What about the pots and pans? Well, it’s official folks – SinoVision has partnered with the International Culinary Center (ICC) to produce the network’s first cooking show, Asian Kitchen, a 12-episode series featuring chefs who graduated from the renowned cooking school headquartered in Soho, New York. The talents – all rising stars in New York City and graduates of either ICC’s Culinary or Pastry programs within the past 14 years – share their interpretations and influences of Asian cuisine for American audiences, including cooking demos and tips. Think of it as a one on one crash course with some of the hottest chefs around. The simple and unique recipes they will share are enjoyed by...

A passion for food led Scott Tacinelli away from a successful career as an advertising sales rep after eight years in the industry at CBS Radio. Being brought up in an Italian-American family with a mother and grandparents who were avid cooks, he had always had a deep love for food.

On January 23, our Director of Culinary Arts & Technology Chef Hervé Malivert demonstrated the intricacies of Sous Vide cooking in celebration of International Sous Vide day! Sous Vide techniques can completely change the way a kitchen operates, in both professional restaurants and at-home settings. From determining how time and temperature influence the taste and texture of different foods, to its potential to transform rarely used cuts of meat into tender delicacies, Sous Vide methods make you think in new and exciting ways.

Maggie Huff’s desserts offer FT33 guests a taste of something subtly sweet, reflecting a hyper-seasonality that has been the benchmark of Chef Matt McCallister’s critically acclaimed restaurant in the Dallas Design District.

Fabian Von Hauske grew up in Mexico City, where he got his culinary start working in the kitchen of a café. He graduated from The French Culinary Institute’s Culinary Arts and Pastry Arts programs in 2009 and 2010, respectively.

Yesterday was a long, long day. It was great but very long. We had an excellent demonstration from Chef Gaetano Trovato from Arnolfo restaurant in Siena. The dishes were amazing and the chef had a great philosophy on cooking and cuisine, but let me tell you why it was a long day!

Last week I had the utmost pleasure of visiting the EXPO in Milan. Can you believe it? The one time I just so happen to be living in Milan, they’re having the World’s Fair? I may have lost love in NYC, hurt my leg in Indonesia and had my belongings stolen from me in Apulia, but damn, I’ve still got good luck!