Ä¢¹½ÊÓƵ

Longtime friend of the late Anthony Bourdain and Dean of Special Programs at ICC, Jacques Pépin, shares memories of Bourdain and the importance of his work in the food industry. Read Pépin’s interview .

In Other News:

• Chef and restaurateur Judy Joo joined the Today show for the make-ahead Monday series, to cook up her deliciously crispy, juicy Korean fried chicken, that then turns into burgers and kimchi fried rice. Read about how to make it .

• Alumna Christine Byrne, shares that her impulsive decision to go to culinary school was in part inspired by the late Anthony Bourdain’s Kitchen Confidential, and thus she moved to NYC and spent 10 months at then FCI learning to cook. Read her full story .

• The Ottomani, a chic Middle Eastern restaurant in Singapore, created a series of visiting guest chefs called The Nomad Series. ICC alumni and James Beard nominated author Chef Jason Licker kicked off the series with his take on exotic Middle Eastern flavors. Read about it .

Eater | The world's 50 best restaurants 2018

Congratulations to ICC Alumni Chef Dan Barber, chef/owner of Blue Hill at Stone Barns, and Chef Joshua Skenes, chef/owner of Saison, on making the  list at numbers 12 & 46 respectively.

In Other News:

• Aaron Sanchez hosted a fundraising event at Redbird on June 5, featuring names like Ben Ford, Nancy Silverton, Jonathan Waxman and more. The event helped to benefit a scholarship for the Latino community looking to attend The International Culinary Center. 

• Anticipation for FCI grad John Wipfli’s latest project, a 33 ft long BBQ trailer with Apple Seedhouse + Brewery is taking Minneapolis by storm! Read about what he is cooking up in his smoker .

 ICC alumni and Chef, Tory Miller,  and how he got his start in the culinary world and took it by storm.

In Other News:

• Eric Suh, FCI graduate, the bittersweet move of the New Star Fish Market (a family owned business) from the Essex Street Market to the new food hall location which will expand to include a kitchen space with small menu of daily seafood offerings.

• Chef Shorne Benjamin, FCI Grad, was one of two Caribbean born chefs handpicked to cook at this year’s Citi Taste of Tennis DC event. Chef Shorne infuses a contemporary approach of Caribbean cuisine to create what he calls New Age Caribbean. 

• ICC and Pace University Alumni James Park  in the 2017 ICC Cookie Games Competition and his original recipe for the Honey Butter Chip Shortbread Cookies, inspired by the addictive Korean snack, Honey Butter Chips.

Congratulations to ICC Alumni Gerald Addison, co-Executive Chef of Maydan & Compass Rose in DC and Zoe Kanan, head baker for the Freehand Hotels’ Studio and Simon and the Whale on their 

In Other News:

• Mordi’s Schnitzel Truck opened in April 2014 out of the love of two things – Israeli street food + Jersey City, and it has now blossomed into a brick-and-mortar spot in Jersey City. Chef and owner Mordechai Chichportiche is a graduate of FCI. Read the blurb about his new spot .

• Huascar Aquino, an alumni of ICC’s Professional Pastry Arts program, competed on June 19th’s episode of Chopped on Food Network. His shop, Huascar & Co. Bake Shop, is known for its delicious cupcake creations and much more. Read about him .

• The new  combines some of Chicago’s star chefs in a sleek new food market. This market includes 11 restaurants, one of which is owned and operated by an alumni of ICC’s Professional Culinary Arts program, Chris Chowaniec. His restaurant, Chow Brothers, offers an innovative and modern take on Polish treats.

 will return to Campbell, California September 10-15. Participants will be led through guided tastings of more than 160 olive oils in this six-day, two-level program spanning production, quality management, and advanced sensory assessment.

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.