ICC In The News provides monthly highlights from articles published around the world that feature alumni, deans, faculty and more within the ICC community. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have brought together some of our favorites from July 2018, aimed to keep you connected with our community and inspire readers to #LoveWhatYouDo in the kitchen and beyond.
- Chef Fausto Mieres, an alumni of FCI, opened a fast casual, made-to-order healthy restaurant in Westchester. Check it out if you鈥檙e looking for a delicious and healthy breakfast, lunch or dinner!
- Opened in 2014, Madame Sou Sou Cafe is a delightful treat where you can go to enjoy owner Effie鈥檚 French creamy cheesecake or the pistachio cake paired with an iced espresso or whipped frappe. Effie is a graduate of FCI鈥檚 French Pastry making course. Read about the cafe .
- Heart Health Weekend is happening Aug. 4 and 5 at the Renaissance Westchester Hotel in Harrison. NY. Curtis Cord 鈥 the Executive Director, Olive Oil Sommelier Certification program 鈥 will discuss the benefits of olive oil use and offer a tasting. Read more .
EATER
THE 38 ESSENTIAL NYC SUMMER 2018 RESTAURANTS
Looking for a new spot to try this summer? Look no further than Claro, which serves up Oaxacan fare in Brooklyn, New York and is featured as an . Alumni Chef Jose Alvarez will be sure to wow you with the up and coming Oaxacan cuisine.
- Chef Andrae Bopp 鈥 the former owner of a landscape and sprinkler business 鈥 decided to attend FCI and eventually worked in the kitchens of acclaimed NYC spots such as Le Bernardin, Bouley and Balthazar. Now he owns Andrea鈥檚 Kitchen, a gourmet gas station eatery.if you鈥檙e in Walla Walla, Washington.
- The Surf Lodge in Montauk has our very own FCI alumni, Chef de Cuisine Angela Bazan. Together with the Head Chef, Ron Rosselli, they bring together local suppliers and years of experience to create .
EATER
INSIDE GRAND AVENUE鈥橲 ALMOST OPEN ITALIAN EATERY
On August 14, will open in St. Paul. The Italian eatery is the work of chef/owner Rikki Giambruno, chef de cuisine Paul Baker, and general manager Beth Johnson. Giambruno is a graduate of ICC and an alum of several New York restaurants. The menu is a modern mix of Italian dishes included pastas, entrees and antipasti.
- Embrace the island life at Tommy Bahama in NYC鈥 no, we don鈥檛 mean the clothing store! FCI Alum Chef Jeremie Tomczak is cooking up island flavors on 5th Ave in NYC. !
- Chef Cesare Casella, Dean of Italian Studies at ICC and head of the Department of Nourishment Arts at the Center for Discovery, works at the residential and educational facility for people of all ages with complex disabilities in Sullivan County, New York. they are working to bring accessible nutrition to everyone.
- If you鈥檙e looking for a weekend getaway, look no further than Montclair, New Jersey, a short distance from New York City. Be sure to eat at Marcel or MishMish, from alumni Chef Meny Vaknin. about his restaurants.
FORTUNE
40 UNDER 40
Chef Christina Tosi, creator of MilkBar and a 2004 graduate of ICC, was listed on Fortune鈥檚 list of 40 Under 40. Fortune creates this ranking annually of the most influential young people in business. and meet the other honorees.
- Chef Allison Katz, a 2003 graduate of the Professional Culinary Arts program, has been a staple on the North Fork, NY foodie scene for several years. Chef Katz has a long culinary r茅sum茅 and will soon be at the helm of her very own place, Ali Katz Kitchen, in Mattituck. about her.
- Krishni Shroff, a 2010 alum, is a 鈥渂read baker of exceptional talent.鈥 Shroff attended ICC鈥檚 The Art of International Bread Baking course to perfect her sourdough baking skills and now owns a bakery in Mumbai, India. Read more from GQ India .
RESY
BREAKING BREAD AND BREAKING GROUND
Baker Zoe Kanan, a 2010 graduate of the Professional Pastry Arts program, is 鈥渂reaking bread and breaking ground鈥 at Studio and at Simon & The Whale. She is head baker for both restaurants, and people flock to them for her sugary chocolate morning buns or anise-flecked black bread. her journey.
- Every summer, at Hayground School in Bridgehampton, NY world-renowned five-star chefs gather to raise much-needed financial aid for the school and its Edible Garden/Kitchen Science program. This year鈥檚 will be held Sunday, July 29, and our Dean of Special 天美传媒, Chef Jacques Pe虂pin, is being honored.
- Casa Peal will open in Williamsburg, VA in October 2018, and they will serve seafood bites, tacos and twists on American Southern classics. Chef Mikey Maksimowicz, who is a 2005 graduate of the Professional Culinary Arts program, is with wife and Chef Chelsea Maksimowicz.
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.
