ICC In The News provides monthly highlights featuring ICC alumni, deans, faculty and friends. Stories of our 15,000+ alumni network and their successes are continuously popping up across various prestigious publications. Below, we have aggregated some of our favorites from April 2017, aimed to inspire readers to #LoveWhatYouDo in the kitchen and beyond.
Christina Tosi Opens New NYC Milk Bar Location in Financial District.
The ICC Professional Pastry Arts alumni, Christina Tosi, opened her 9th NYC location and 12th overall location of Milk Bar in the city鈥檚 Financial District. Tosi joins a plethora of influential chefs and restaurateurs who are embracing the FiDi neighborhood, with new outposts of Mario Batali鈥檚 Eataly, Daniel Boulud鈥檚 脡picerie Boulud, and an upcoming 6,000 square-foot venture from Danny Meyer in the works for the area. Read more about MilkBar FiDi, on Time Out New York.
ICC Expands Olive Oil Certification Program to California Campus
The Olive Oil Program at the International Culinary Center will be expanding to the Campbell, California campus with a six-day, two-level olive oil sommelier certification course this July in conjunction with The Olive Oil Times and Curtis Cord, the program鈥檚 executive director. An international faculty of renowned experts will guide students through more than 100 olive oil samples from 26 countries in the world鈥檚 most comprehensive curriculum in olive oil quality assessment.
Food & Wine鈥檚 Best New Chefs 2017
Alumni and executive chef of The Beatrice Inn, Angie Mar, makes the list of culinary newcomers to be recognized by Food & Wine Magazine. As an alum of The Spotted Pig and Marlow & Sons, Angie continues to break the mold of the male-dominated meat world. To see all the honorees,
The Real Differences Between Yams and Sweet Potatoes
Learn the differences between yams and sweet potatoes from ICC Master Chef Marc Bauer, including how to spot them out in a grocery store. Chef Marc also discusses the nutritional differences between the two with Real Simple. to read the full story.
The World鈥檚 50 Best Restaurants 2017 [1-50]
In April, The World鈥檚 50 Best announced the honorees for the 2017 edition of the top 50 restaurants across the globe. While NYC鈥檚 Eleven Madison Park earned the #1 spot, the was bestowed upon ICC alumni Dan Barber鈥榮 Blue Hill at Stone Barns located in Pocantino Hills, New York. ICC鈥檚 Farm-to-Table program students actually have the luxury of spending a full week at Barber鈥檚 farm, while being mentored by the agriculturally conscious chef. To view the full list of restaurants, .
Macaron or Macaroon? Here鈥檚 the Difference
In an article for Real Simple, Director of Pastry Operations, Jansen Chan, explains the major differences between macarons and macaroons. Discover the history behind both in the full article, .
GQ Talks With Dean of Special 天美传媒 Jacques P茅pin
In a brand new interview with GQ Magazine, ICC鈥檚 very own Dean of Special 天美传媒, Jacques P茅pin, speaks out on his upcoming episode of American Masters on PBS, his funniest Julia Child story, drinking wine over water and much more. Learn more about the legendary chef,
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.
