ICC graduates featured in The New York Times: 2006 Culinary Arts graduate Chaz Brown.
The fall promises more: Sachi, a pan-Asian bistro with a long list of dim sum freely tweaked by Andy Yang, will offer tomato-egg drop soup and a brown butter-miso lobster roll with yucca fries. Northern Tiger, a Lower Manhattan food stall from Erika Chou and Doron Wong of Yunnan Kitchen, will prowl the Greenmarkets for inspiration. And at Soul Noodle, the “Top Chef” contender Chaz Brown will infuse dim sum and noodles with Western touches.
1999 Culinary Arts graduate Julian Medina:
Aarón Sánchez returns to the Lower East Side with Alegre and some recipes from his grandmother and his mother, the cookbook author and restaurateur Zarela Martinez. Julian Medina of Toloache is branching out with a cantina, Tacuba, in Astoria, Queens. And Jon Neidich and Jean-Marc Houmard, the duo behind the A-list magnets Indochine and Acme, will straddle Asia and Latin America at Tijuana Picnic on the Lower East Side.
We would also like to acknowledge 2010 Culinary Arts graduate Ma-Le’ Au, Chef de Cuisine at Sachi, and 2011 Culinary Arts graduate Ben Pope, Chef/Partner at 2 Duck Goose:
“The fall promises more: Sachi, a pan-Asian bistro with a long list of dim sum freely tweaked by Andy Yang, will offer tomato-egg drop soup and a brown butter-miso lobster roll with yucca fries.”
“Some restaurants have already opened: At 2 Duck Goose in Gowanus, Brooklyn, you’ll find smoked tofu with chile sauce and Cantonese borscht stew”
Read the whole article here: Hotel Dining, Updated Chinese and More.
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.
