From Puppies to Pasta
The classes at ALMA are so inspiring, I could go on and on about this but it really boils down to the teachers here. It’s one of the top three culinary schools in the world and I completely understand
My First Pastry Job: Nothing to Fear
I recently was offered a job at a bakery that specializes in French macarons and breakfast pastries. It could not have come at a more perfect time. Any earlier, and I would not have been qualified
ICC Alumni Spotlight: Liz Button
In 2007, Liz Button was running a charter aviation company in New Jersey and her daughter Katie was headed to Sweden to complete a Ph.D. in Chemistry. Today, they are the proud owners of one of North
Who Will Tread the 'Bread Carpet' this Fall?
In 2018, the Awards’ very first year, two ICC alumni received awards for their excellent submissions in the categories of baguettes and bagels. Clémence Danko, Founder of Choc O Pain French Bakery in
If It Grows Together, It Goes Together
Sitting in the back of the room, I wondered whether I would actually have to spit into a cup (what is that even for?!) and if I should attempt to swirl the wine, or if should I just sip it out of its
Contra Guys Win "People's Best New Chef" New York
Restaurant: Contra Location: New York City Why They’re Amazing: Because the two young chefs are showing New York City something new, modern and understated: a nightly five-course tasting menu that
ICC's Culinary Intelligence
Game Changer & Thought Leader – Dan Barber (ICC, 1994), Restauranteur & Author An important development in the US over the last thirty years has been the championing of healthy food production methods
The First of Many Wedding Cakes
Wedding cakes have always blown me away. The technique and skill required to create such astounding pieces of art was something that I was looking forward to mastering at ICC. We learned to work with
4th of July Popsicles
For real, who doesn’t love popsicles? When offered they may tell you “oh no, I don’t like grape” (it’s awful) or “eh, I don’t like cherry” (door’s over there) but “I don’t like popsicles?” I’ve never
Chocolate Crumble Focaccia
Within our NYC pastry kitchens, Director of Pastry Operations, Jansen Chan, is always coming up with new recipes and techniques to propel the creativity of Pastry Arts students and inspire them to
John Lasater
Lasater is Nashville’s hottest new restaurateur—literally. His Hattie B’s has changed the way hot chicken is viewed in the South. Named one of the “10 Best Chicken Wings in America” by Maxim, the