This Women’s Entrepreneurship Day, the First Class of Stacy’s Rise Project Scholarship Recipients Receive Mentorship to Help Break Through Male-Dominated Field.

When ICC re-launched the Professional Pastry Arts program in 2014, the curriculum was updated to better serve today’s pastry chef, educating our students to understand the science and technique behind a wide range of pastry skills to unlock their creativity — to think beyond a single recipe.

July is #FCIFlashback month where we are celebrating our founding as The French Culinary Institute with exciting programming and demos that embrace our FCI legacy — after all, the International Culinary Center® is still The French Culinary Institute TM.

This month, ICC’s California campus hosted Aly Moore, founder of Bugible—a blog about the world of edible insects — and EatBugsEvents.com, for an insightful presentation and tasting about how and why we eat bugs. Opening a dialogue about how what we eat impacts our bodies and our environment, we discussed how to overcome the stigma surrounding edible bugs and encouraged chefs of the next generation to have an open mind to the opportunities that tasty critters offer. Students and guests had the chance to experience the delicate flavor profiles of edible insects, like grasshoppers and bamboo worms, first-hand.

Elizabeth Richards has the type of personality you question. Can you really be that happy all the time? She’s constantly smiling, always agreeable (at least for the week I’ve gotten to spend with her), and happy to help. And it gets even better. She throws around phrases like, “Splendid!” and “Brilliant!” because she’s British. British! She’s basically a saint of a person.

While chart-topping music stars took home their Grammy’s in January, and Hollywood A-lister’s received their Oscar’s last month, award season is not over yet! Actually, it’s just heating up in the culinary world as the first nominee list to be released are the 2020 finalists for the IACP Cuisinart Awards.

Update as of May 2, 2017: After last night’s James Beard Awards Gala, we learned that some notable ICC alumni walked away from the 2017 ceremony as winners. Congratulations to the following individuals and establishments for their achievements!

One of the most important elements of pastry is the design and execution behind it. Throughout time, pastry chefs have been pushing the boundaries to create desserts that not only look beautiful, but tell stories about who they are and what they feel. At this year’s Pastry Plus Conference at the International Culinary Center, pastry chefs Francisco Migoya and Eunji Lee shared how their experience, background, and creativity impact the ideation process behind any of their creations. They discussed how different elements such as aesthetic, flavor, personal experience and new technologies all play important roles in the creation of their sweet results.