Mexican Chocolate Masa Cookie takes Home the Gold at ICC's 2019 Cookie Games
The 7th Annual Cookies Games was, yet again, a huge success! Throughout the week, students prepped their original cookie recipes and demonstrated the extraordinary creativity of ICC’s Professional Culinary and Pastry Arts students. A total of 19 applications from current students were submitted for the chance to compete this month. An in-house selection committee narrowed it down to 10 finalists who produced a wide variety of interesting flavors and textures inspired by countries around the world. This year, the selection committee chose recipes that included never-before-seen (in The Cookie Games!) ingredients like parsley, porcini mushrooms, rosewater, Stilton blue cheese and masa harina.
From the use of turmeric in the Spiced Golden Coco Cookie inspired by India, to the bold blue-cheese in the Stilton Cherry Walnut Shortbread, students combined their technique-based education with their travels, heritage and memories to create unique submissions for the games. Check out the full list of finalist creations below!
“The Cookies Games is an exciting opportunity for the next generation of chefs to flex their creative muscles. The 7th annual games this year brought a broad range of ingredients and pairings. I applaud all the professional ICC students for their innovation and determination in this tough competition.” —Jansen Chan, Director of Pastry Operations and Creator of The Cookie Games
This year’s first place winner, Professional Pastry Arts student Hester Farabee, took home the Grand Prize—KENWOOD Kitchen Machine Stand Mixer, Valrhona Alpaco 66% Dark Chocolate and $30 Gift Card + book from the MoMA Design Store—for her Mexican-inspired Mexican Chocolate Masa Cookie. Craving more of her delicious, sandwich cookies? You can make Hester’s cookies at home, click here for full recipe.
Congratulations are also in order for Pastry student, Lily Hu, who came in second place with her Crazy Rich Asians’ Shortbread inspired by her Chinese heritage. In her delicious recreation of a Millionaire’s Shortbread, she incorporated Chinese Five-spice powder, which commonly includes cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Lily took home a De’Longhi Countertop Oven and $20 Gift Card + book from the MoMA Design Store.
Third place went to the USA-inspired Barbecue Cookie created by Professional Pastry Arts student, Dressler Parsons. Dressler explained that her inspiration for the cookie came from her dad’s love of creating smokey-barbecue in their backyard. He was even there in the jam-packed audience cheering her on! Dressler received a BRAUN Hand Mixer and $10 Gift Card + book from the MoMA Design Store.
Finally, the audience vote for Fan Favorite went to none other than Professional Culinary Arts student, Hayley McLean’s Sticky Toffee Pudding Cookie, inspired by her travels through the United Kingdom. During her externship at Citi Group, Hayley learned how to create a proper sticky toffee pudding from her head chef who was originally from the UK!
We’d like to thank all the student participants of the 2019 Cookie Games, as well as our expert judges who provided thoughtful critique and suggestions to our students. This year’s roster of judges included Bao Ong (Food & Drink Editor, Time Out New York), the team from Gramercy Tavern—Michael Anthony (Executive Chef) and Miro Uskokovic (Pastry Chef), Emma Bengtsson (Executive Chef, Aquavit) and Mike Chau of @foodbabyny. We’d also like to recognize the generosity of our sponsors who provided the prizes and gift bags for all competitors. A special thank you to Valrhona for providing all of the chocolate for the competition! Check out our full galery of photos from this year's games below!
USA | Dressler Parsons
CRAZY RICH ASIANS’ SHORTBREAD
China | Lily Hu
Armenia | Mary White
MEXICAN CHOCOLATE MASA COOKIE
Mexico | Hester Farabee
MISO CITRUS SHORTBREAD
Japan | Jeremy Rick
PORCINI BLACK PEPPER SHORTBREAD
Italy | Samantha Daily
ROSEWATER SHORTBREAD SQUARES
USA | Regan E. Peschel
SPICED GOLDEN COCO COOKIE
India | Jennifer Fay
STICKY TOFFEE PUDDING COOKIE
Great Britain | Hayley McLean
STILTON CHERRY WALNUT SHORTBREAD
Great Britain | Iuliia Kiskie
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.