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![International Culinary Center graduate, Chef Eric Korsh of Calliope in the East Village, NYC is a chef from a new generation who “want[s] to cook for the people, not for Michelin stars” (as he is quoted by The New York Times). In this age of molecular gastronomy, these hot chefs have chosen to embrace classic French bistro cuisine, and New York City can’t seem to get enough. http://nyti.ms/17JCNb0](http://24.media.tumblr.com/446a89c56e66a8feba2b5991c650ff35/tumblr_moc4x3ip4a1qbnwkso1_500.jpg)
International Culinary Center graduate, Chef Eric Korsh of Calliope in the East Village, NYC is a chef from a new generation who “want[s] to cook for the people, not for Michelin stars” (as he is quoted by The New York Times). In this age of molecular gastronomy, these hot chefs have chosen to embrace classic French bistro cuisine, and New York City can’t seem to get enough. http://nyti.ms/17JCNb0
Congratulations to International Culinary Center graduate, Greg Manning for winning the Neighborhood Chef Award from Cooking Light Magazine’s Trailblazing Chef Awards. Next time you’re in Tom’s River, New Jersey, check out Chef Greg’s restaurant, Serenity Café!http://bit.ly/19niz7r
Congratulations Gail Dosik on all of your success with cookie business, One Tough Cookie! Follow in Gail’s footsteps – enroll in Classic Pastry Arts today and pair it with Introduction to Business! Next class starts August 8.
Congratulations to International Culinary Center graduate, Chef Paul Ragan, on this mouth-watering coverage of your restaurant AltaEats by the L.A. Times! That duck hash with a runny egg looks out of this world!
Great reflection at the one year mark from International Culinary Center graduate, Kevin Pemoulie and his wife Alex, owners of Thirty Acres in Jersey City! http://bit.ly/ZA4Y8w
Congratulations Food and Wine Best New Pastry Chef Melanie Durant (Pastry ‘06) of Empire State South in Atlanta, GA! We loved reading about your old school approach to modern desserts and seeing this gorgeous photo of your flan in Food and Wine!
Watch Eater Young Guns semi-finalist and International Culinary Center graduate, John Poiarkoff discuss his up-and-coming restaurant, The Pines and make the artful foie gras terrine with rhubarb, toasted pistachios, and brioche.
A behind-the-scenes look at how the International Culinary Center graduate, Todd Mitgang of Crave Fishbar makes their sprinkles from scratch! Master them yourself here http://bit.ly/13Fw0bp.
Our Farm to Table students are finishing up their in-kitchen training and are getting ready to learn outside the kitchen! Check in all next week as we post photos from the Monterey Bay Aquarium, Bolthouse Carrot Farm, the San Francisco Ferry Building and more. Make the connection between the bounty of the land and the art of culinary technique. Join our next Farm to Table class at our CA campus on June 13th: http://bit.ly/14aVT3a
Behind the scenes filming CA Dean of Pastry Studies, Emily Luchetti at The International Culinary Center. Find out how you can become a world-class pastry chef: Study in CA http://bit.ly/10owH6J or NY http://bit.ly/1310s2j
