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A recipe request by one of our Facebook fans after a photo was posted of our wonderful Pastry Chef-Instructor Kathy Sadler making this recipe on Kugelhopf Day! KUGELHOPF AUSTRIAN BOWL CAKE Recipe by

Before Miller was a devotee to sustainability, he graduated the French Culinary Institute (now the International Culinary Center), looking for training and experience in professional kitchens. He

Whether you’re a student looking for inspiration, painstakingly searching for a recipe to bring to your next party, or just a good old-fashioned cookie lover, click through all of the previous year’s

THE ROBB REPORT | THE BEST YOUNG CHEFS IN AMERICA In the publication’s list of 7 best young chefs in America, ICC alumni Jeremiah Stone and Fabian von Hauske, Chef/Owners of NYC restaurants Wildair

While it may seem like chefs would inherently know what to hunt for, foraging actually takes years of experience and knowledge to safely gather ingredients in the wild. However, there are some simple

Article by David Janke Associate Dean of Students, International Culinary Center I am a graduate of ICC’s Professional Culinary Arts program and a former Sous Chef at a Michelin star restaurant. As a

By Vanessa DaSilva ICC Wine Studies Coordinator Certified Sommelier Chef & Sommelier Pablo Ranea is as warm & welcoming a presence as the diverse wine from Mendoza that he represents. Chef Pablo has

Written by Sara Quiroz ICC Librarian On January 20 the culinary world lost a visionary chef. Chef Paul Bocuse passed away in the same room where he was born 91 years ago above his main restaurant. The

Written by Aditya Malhotra, Intensive Sommelier Training Student Earlier this month, students and alumni enjoyed a star studded masterclass when Chef and Sommelier Pablo Ranea visited ICC’s California

By Sara Medlicott, ICC Librarian “It will be about eating and about what to eat and about people who eat. And I shall do gymnastics by trying to fall between the three fires or by straddling them all

IN WHAT CAPACITY DO YOU WORK FOR B. TOFFEE? WHAT DOES YOUR JOB ENTAIL IN A BROAD SENSE AS WELL AS DAY-TO-DAY? B. toffee, although is growing rapidly, is still a small company with a reasonably small

Minjoo Kim, Advanced Sommelier, began her foray into food and wine training to become a chef and received her Culinary Arts Diploma from Le Cordon Bleu in Sydney, Australia. It was during her time as