International Culinary Center

Explore All International Culinary Center articles

Team USA Wins Bocuse d’Or Competition in Lyon, France

ICC Announces Outstanding Alumni for 2017 Commencement Ceremony

A Restaurant That's Doing It Right: Riverpark

Sip & Study: Japanese Tea Tasting with Rishi Tea

James Beard Foundation Award Semifinalist: Greg Vernick

Foraging in New York City

Cooking with Valrhona Chocolate: Salted Double Chocolate Chip Cookies

An Unapologetic Passion for Wine

ICC in the News: Highlights from April 2017

The First Edible Mushrooms from the Amazon, with Head Chef of Alex Atala’s D.O.M.

Sour Cream Shortbread Recipe

Tools of the Trade

ICC: Creating Chocolate Truffles with Chef-Instructor Michael Zebrowski

ICC Alumni Named to the World's 50 Best Restaurants List

More Than One Way to Display a Croquembouche

Pastry Plus 2019: Sharing the Slice

ICC in the News: Highlights from July 2018

Alumni Spotlight: David Israelow

Instagram Tips for Food Businesses

Puff pastry

Play with Your Food: Puff Pastry and Burnt Honey Ice Cream

The Exploration of Tea, with Rishi Tea

Interview with Essie Bartels

Interview with Essie Bartels (Essentials of Fine Cooking '16)

Chocolate Cardamom Buttons

Sharing the Slice: Finding Balance