To create your own yeast magic you can sign up for the Art of International Bread Baking program or to give it a try on your own with Chef Johnson’s top recommendations of bread books. FOR BEGINNERS

It’s good to study, say, Ewald Notter’s The Art of The Confectioner if you want to learn to work with sugar. But you can also watch Notter working with sugar on DVD. Likewise, you can read Dean

Often referred to as the culinary equivalent of the Olympic Games, the Bocuse d’Or Competition celebrated its 30-year anniversary this week. During this year’s festivities, Team USA walked away from

The International Culinary Center ® will celebrate the annual commencement ceremony for students who have completed programs between May 2016 and April 2017. The ceremony, held at the iconic Carnegie

FARMING NEXT TO A FREEWAY Riverpark is arguably one of the most unique restaurants in New York City. Situated in the middle of a concrete office plaza with East River views, it’s hard to understand

Written by Sara Quiroz ICC Librarian This autumn, as the weather turns cool and the sky begins to darken early, we at the ICC Library have been lucky enough to partner with the lovely tea company

Greg Vernick was born into a family who knew a lot about genuine quality food. His mother ran the Haddonfield Diet Shop in New Jersey, and his grandfather ran their family Philadelphia’s butcher shop

On a recent sunny but cold Saturday afternoon, Steve “Wildman” Brill led a group of Professional Culinary Arts + Farm-to-Table program students through Prospect Park to get a hands-on foraged-to-table

Written by Jeremy Troupe-Masi, 2016 Intensive Sommelier Graduate Food has always represented something far bigger than just nourishment in my life and the addition of wine has only added a fulfilling

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