Tag Archives: Cooking Demos

Chef Antoine Schaefer of Ferrandi Paris at the International Culinary Center

Dorothy Cann Hamilton introduces Antoine SchaeferICC Founder Dorothy Cann Hamilton with Chef Antoine Schaefer

Last week, in the middle of everything else going on with the start of catering season, I managed to have a free afternoon to catch a chef demonstration at my alma mater, the International Culinary Center.  This one was led by Chef Antoine Schaefer of FERRANDI, a culinary training school in Paris upon which the original French Culinary Institute (now known as the International Culinary Center) was modeled.  He is also the original chef-instructor at FCI and helped to design the program with the school’s founder Dorothy Cann Hamilton.

Arriving  several minutes after the demo had started, I slipped into my seat in the auditorium.  I’d thought that this would be the usual show of a few signature dishes being recreated and plated, with samples for us to munch on during the talk.  What I experienced instead was another view as to why great chefs are just that.  The food was colorful and delicious with the plating taking the experience to another level, as the photos below show.  It was the kind of talk that I find inspiring and one that makes me want to strive to do better in my own work.

Plating towerPlating Tower

Glasses filled with colored liquid support glass plates.  Various microgreens act as a “garden” around the display.

Plating with cut-out vegetablesFirst Course Plating

Vegetables cut out as “Air and Sea” served with beet spheres, foie gras in cucumber pyramids, carrot purée with shrimp, and a savory tuile with a chive-goat cheese cream.

Mondrian-esque tuna with vegetablesTuna and Vegetables displayed as Mondrian-esque Design

Tuna cooked two ways – as a tartare and seared – garnished with microgreens and plated in random formation with sliced, blanched vegetables laid out à la a Mondrian painting.

Vegetables and Tuna two waysTuna and Vegetables plated in a design inspired by Mondrian

A larger version of the plating in the first photo. Dessert TrayDessert Plating

Mango and passionfruit purée with raspberry coulis served with raspberry cream-filled choux pastry covered with a matcha paste topped with raspberry gelée alongside of a miso caramel sauce and dusted with matcha powder.

Final platesAnother view of the final plates

Buon appetito!

Culinary Kids Food Festival

NYBG Conservatory GardenThe New York Botanical Garden Conservatory Garden

Last week, while many of the local schools had a holiday, Growing Chefs hosted a Culinary Kids Food Festival at The New York Botanical Garden.  A large white tent behind the Conservatory Garden was the setting for a series of chef demonstrations and several interactive booths where children and their parents could learn how the foods that they enjoy eating start off as plants in the ground and the steps that it takes to get those foods to the table.

Bakery stationBakery station

Upon entering the tent, the participants each received a booklet (or passport) that detailed each of the activity stations and some questions about each of them as well as some takeaway things that they could do at home.  The first day I helped out, I was assigned to the Bakery.  Here, we had samples of wheatberries that could be ground into whole wheat flour or planted to grow wheatgrass.

Stone-grinding wheatberriesStone-ground wheatberries

At the table, we had a mortar and pestle so that guests could try smashing and grinding the berries just by shear force.  With lots of extra hands and quite a few minutes of effort, we came up with a small amount of flour.

Making wheatberries into flourUsing a mill to grind up wheatberries

The less labor-intensive flour grinding method that the children could try at this table was to use a hand-cranked mill.  This took somewhat less time to convert the berries into flour, but none of the participants seemed to want to continue to work the mill long enough to have to grind the several cups of flour it would take to make a loaf.  All the children (and quite a few of the adults) seemed drawn into the display and the discussions that we had with them about how this grass gives us the fruit that makes our daily bread.

Spice identification stationSpice identification station

The next day I was able to work there, I was at the Spices table.  Here, there were sachets of various spices with cards of the photos of the plants from which they are derived.  On the back of each card was the name of the spice as well as information about where it originated from and where it can be found now.  It was quite interesting to see how many participants could identify the spices by their smell and the associations that the different aromas triggered for folks.  For me, I love the smell of nutmeg.  The hot pepper, however, just kept making me sneeze!

Pickles & PHPickle station

Pickling and preserving are two of the oldest known forms of food preservation, participants were taught at this station.  Using various liquids, they were able to test the PH level in them, finding out how highly acidic foods can be stored and eaten over longer periods of time, as with cucumbers and other foods that are often pickled.

Ricotta-making demoCheesemongers station

A favorite table of many of the participants was the Cheesemongers one.  Here, each day, the person running the station would whip up a batch of freshly-made ricotta cheese, using milk and an acid component and then straining the mixture to show everyone just how easy it is to make this cheese at home.  It was also a chance to discover the role of bacteria in making this foodstuff and in how milk is transformed from its liquid state to one that is more solid and to learn how the different kinds of herbs and grasses that cows, sheep, and goats eat make the cheese take on different flavors.

Demonstration StageDemonstration stage

Every day during the festival, culinary demonstrations took place during the early afternoon.  Guest chefs talked about different plants and their uses in cooking, like corn being used to make tortillas.  The added benefit was that samples of the dishes that the chefs prepared were handed out to audience members and sometimes even a few of us worker bees.

Culinary Kids Food Festival signThis way to learning about plants and the foods we eat!

It was a pleasure to be able to help out with this event and to share my love of food and cooking and ingredients with the attendees.  I even had a chance to roll out my Italian language skills when a group of children came up to the spice table.  Adults as well as children who participated in this commented to me and to the other workers that they walked away learning something new about what they eat and from where it comes and where it grows.

Buon appetito!

The next Culinary Kids Food Festival at The New York Botanical Garden will take place April 14-20, 2014. 

International Day of Italian Cuisines (IDIC) 2014 at the International Culinary Center

IDIC 2014International Day of Italian Cuisines (IDIC) 2014

Yesterday was the Seventh Edition of the International Day of Italian Cuisines (IDIC) held, as in past years, at the International Culinary Center.  The IDIC is held each year on January 17th, the feast day of St. Anthony the Abbot, the patron saint of butchers, as we were told.  Held since 2008, this event recognizes Italian chefs around the globe who make their native cuisine and works to preserve authentic Italian dishes and culinary traditions.  This year’s dish is Spaghetti al Pomodoro (Spaghetti in Tomato Sauce).  As Rosario Scarpato, honorary president of GVCI (Virtual Group of Italian Chefs), explained, consumers are used to commercially-popular versions of Italian foods, but it is important for them to know the more traditional cuisine.

Chef Cesare Casella introduces the programmeChef Cesare Casella, Dean of Italian Studies at the International Culinary Center, introducing the program

Although this year’s dish might seem very simple, being composed of spaghetti, olive oil, tomatoes, salt, and basil, which was acknowledged at the opening of the day, Chef Cesare Casella reminded us we were there to learn about, “Simple dishes that are Italian food, made in the right way.”  He added, “The way we talk, the way we incorporate the ingredients – need to use the right ingredients from Italy.”  This emphasis on using the highest quality ingredients and putting the components together in just the right way so as to achieve maximum flavors is a cornerstone of Italian cooking, whether in fine dining or la cucina casalinga (home-style cooking).  Even though that might sound very easy, it can be a complicated thing to achieve and to master.  The three chefs who cooked for us yesterday each had his own rendition and method for making Spaghetti al Pomodoro, which resulted in three variations on this “simple” dish, each with different taste profiles.

Olive Oil tasting plateExtra Virgin Olive Oil tasting workshop

Prior to sampling the chefs’ plates, however, we participated in three workshops about some of the ingredients that go into making this dish.  The first one was about olive oil with a discussion by a representative from the Consozio Nazionale degli Olivicoltori (the group that works to represent olive growers and olive oil producers).  With a potential production of 100,000 tons of olive oil per year, this is a vast industry for the country.  This organization works to ensure traceability, food safety, and quality control for Italian olive oils, something that has become of increasing importance as olive oil production has grown globally.  We tried three varieties of Italian extra virgin olive oil from different regions of Italy, each with a distinctive characteristics and flavors, from a grassy and subtle-tasting oil from Calabria to a more pungent (stronger, spicier) one from Abruzzo.

Lou Di Palo talking about Grana PadanoLou Di Palo of Di Palo Selects talking about Grana Padano 

One “permitted” addition to Spaghetti al Pomodoro, we were told, would be to finish it off with a light dusting of Grana Padano cheese.  This nutty-tasting hard cheese from the north of Italy is a staple in many dishes due to its depth of flavor and adaptability.  When less mature, from 9 to 16 months of aging, the cheese has a more creamy profile and is perfect for melting, as with a risotto dish that Lou Di Palo of Di Palo Selects said he’d been served recently.  As the cheese continues to mature, the nuttier flavor becomes more pronounced, and it develops a crumblier texture, perfect for grating on pasta dishes.

Link with The President restaurant in PompeiiLink with President restaurant in Pompeii

Alessandra Rotondi, an Italian wine consultant, walked us through the checkered history of another ingredient that plays a key role in this dish – The Tomato.  She took us on the voyage of this fruit (yes, it was emphasized that a tomato is a fruit) from South America to Spain via Cortez and then back again to the New World.  Along the way, it was used as a decorative ornament, graced the pewter plates of the wealthy (where it gained its reputation as being toxic as it picked up traces of lead leached from the plates), to the gardens of Thomas Jefferson in Virginia, and most recently as a food in dishes created by poorer Italians who then brought the recipes for using in a sauce with pasta to the United States.  We didn’t have any of the hanging tomatoes known as “piennolo” to sample at the event, but we were treated to the sight of them via a video link with President restaurant in Pompeii, home to the Vesuvian soil where these tomatoes grow.

Justin Smilie receiving Best New Italian Chef in NYC awardJustin Smilie of Il Buco Alimentari & VineriaBest Emerging Chef of Italian Cuisine in the USA

Before we could dig into plates of pasta, however, much as our appetites were growing with each of these workshops – and the fact that the folks at President were cooking up their own plates of Spaghetti al Pomodoro as we were watching them from our seats in the school’s auditorium – we had a little while longer to wait while the efforts of those who herald Italian cuisine here in New York were recognized and applauded.  Among those honored were Lou Di Palo for his and his family’s efforts at the promotion of Italian cuisine, culture, and ingredients.  Chef Justin Smilie of Il Buco Alimentari & Vineria was recognized as the Best Emerging Chef of Italian Cuisine in the USA.  A complete list of the awardees is here.

Chefs making pastaChefs making their pasta dishes

Then, finally, finally, it was time to watch the chefs prepare their versions of Spaghetti al Pomodoro. Those who were cooking for us yesterday were three chefs under the age of 35 who represent the new faces of Italian cuisine as recognized by the GVCI: Enrico Bartolini of Devero Ristorante in Milan; Matteo Bergamini of SD26 Restaurant in New York City; and Luca Signoretti of Roberto’s Restaurant in Dubai (left to right in the photo with Alessandra Rotondi as moderator for the tasting).  Here are photos of the final plates that they all created.

Enrico Bartolini - Spaghetti al PomodoroSpaghetti al Pomodoro by Enrico Bartolini

Matteo Bergamini - Spaghetti al PomodoroSpaghetti al Pomodoro by Matteo Bergamini

Luca Signoretti - Spaghetti al PomodoroSpaghetti al Pomodoro by Luca Signoretti

Each chef, interestingly enough, used an olive oil from Sicily in his dish.  From there, they put together their own spin on the combination of garlic, tomatoes, salt, and basil (never with black pepper and oregano, as we were advised) along with durum wheat spaghetti.  Chef Bartolini added chopped garlic and red pepper flakes to the oil, par-cooked the pasta (it was still a bit rigid when it came out of the water), and then finished cooking it in the oil, which gave it a sheen and slightly spicy kick, along with some of the reserved tomato juice before adding tomato pulp.  Then, he added the tomatoes to the pasta.  Chef Bergamini infused his oil with cloves of garlic and then added the tomatoes before incorporating the pasta.  Chef Signoretti crushed his tomatoes before making the sauce and then after adding the pasta, grated Grana Padano on top of the dish while it was still in the pan to allow the cheese to melt into the sauce and to absorb some of the liquid so that it coated each strand of the pasta.  My favorite was the one by Chef Bergamini as every bite seemed to have a silken, tangy coating of the sauce on the spaghetti.  The herbacious notes of the basil (torn, not chopped, we were instructed) balanced out the acidity of the tomatoes and creaminess of the cheese.  I could have happily gone back for several more plates of this dish.

Rosario Scarpato introduces seminarsRosario Scarpato thanks everyone for attending IDIC 2014

After we’d cleaned off our plates, it was time to wrap up IDIC for 2014.  Rosario Scarpato, the event organizer, thanked everyone for coming to honor the achievements of the chefs and the others who help to promote Italian cuisine.  He also announced that the program would change slightly for 2015.  Instead of featuring Italian foods that are already well-known outside of Italy to work towards preserving their authenticity, the next year’s event would aim to recognize a dish that is less eaten outside of the country to promote some of the hidden culinary treasures of la cucina italiana.  I’ll be very interested to see what that will be.

Buon appetito!

Announcing scholarship in Marcella Hazan's nameAnnouncing the scholarship in Marcella Hazan’s name

Addendum

At yesterday’s event, Dorothy Cann Hamilton, found of the International Culinary Center also announced a scholarship named after culinary instructor and cookbook author Marcella Hazan for someone wishing to enroll in their Italian Culinary Experience this spring.  The deadline for applications is March 7, 2014.

“Cooking from the Heart” with Chef John Besh at The International Culinary Center

Chef John Besh adding crab bodies to fish stewChef John Besh adding crab bodies to pan

“I thought today might be a good day to cook fish heads,” Chef John Besh announced as he kicked off his culinary demonstration on Thursday, Halloween Day, at the International Culinary Center to a room packed full of students from all the programs as well as a few alumni like me and a couple of my classmates.  Taking advantage of a day off from the catering kitchens where I usually work, I slid into a seat in the front row, anticipating some delicious treats and looking forward to stories and tips from this celebrated chef, who was in New York City with his team, touring and promoting his new cookbook “Cooking from the Heart,” which talks about his own personal journey and growth as a culinary professional.

Fish Soup w RouilleSoupe de Poissons (Fish Soup) with Rouille

Regaling us with stories of his own (and his chefs’) cooking exploits, Chef Besh walked us through not just the process of making a classic Provençale fish soup and how layers of flavor are built at each stage of the cooking process.  Seared crab bodies lend a subtle nuttiness to the finished product.  “Fish heads add a great viscosity to the soup.”  The soupe de poissons is also the base for a classic bouillabaisse, so a good flavor profile in the base is important to the final dish.  He added lots of saffron to the broth as well as other aromatics: “using dried herbs and spices work well with long, slow braises,” he advised.  To accompany the soup, Chef Besh whipped up a classic rouille, a mayonnaise with garlic and harissa and served it to us with toasted bread rounds.

Chef John Besh making rouilleChef Besh making rouille

He also talked to us about his own personal development in becoming a chef after attending culinary school.  “It was important to me to know the stories behind the food,” he explained.  This journey took him to Germany to the Black Forest region and to Provence in France.  At each step he worked with trained masters of their profession who challenged him, let him make mistakes and learn from them.  He also spent time with home cooks in those areas, too, capturing even more of the feel of the local cuisines.  These stories and the recipes that he developed from these lessons are captured in “Cooking from the Heart,” a copy of which we received at this demo.

Cooking from the Heart cookbookChef John Besh’s latest cookbook

It was very clear from the demo and the passion and delight that Chef Besh’s showed in his cooking on Thursday, that this is a very special book.  It’s a fond look back at the road that a bright, young culinary graduate took in order to become a chef, a recognition of all the people and places that have inspired him along the way.  This is a book that makes you just want to curl up on the couch, as I did, and read it as a piece of literature.  At the same time, the recipes are also inspiring and heart-warming, the terrines, soups, vegetable dishes, and desserts that capture useful techniques and terrific tastes and are rooted in the heritage of the countries in which he studied, and can also translate to meals on your table for family and friends.

Pear ClafoutisPear Clafoutis

We wrapped up the demo with a piece of a Pear Clafoutis, another classic dish, and a simple and tasty dessert that is very easy to make.  It’s super flexible as well, as Chef Besh explained, as it can be made using almost any seasonal fruit that you have available.  Throughout the demo, Chef Besh highlighted the efforts of his team of chefs and discussed how he sends them to get further training with some of the same chefs who taught him along the way.  Of course, he also ribbed them a bit as well for their own culinary exploits, including one of them who had dumped a whole vat of soup on a prominent chef.  He ended the demo by recognizing the folks who work with him, “There’s no way that I could do the work I do, have the life I have, without this team.”

Buon appetito!

Normally, at this point, I might offer this book as a giveaway item on this site, but I’m hanging onto this one, folks.  You should put it on your holiday gift book list, too.  

Should You Go To Culinary School? Part 3 – My Own Journey

Starting to make the pastaMaking pasta at La Vecchia Scuola Bolognese

Perhaps it is a bit fitting that I’m writing this third installment in my “Should You Go To Culinary School?” mini-series on the 101st anniversary of the birth of Julia Child. Her love of French cuisine and her dedication to the making really delicious food has been one of the driving forces in my culinary life. The others have included my mother, from whom I first learned to cook, and the time I spent living in Italy (by the way buona festa to my Italian friends, as today is also Ferragosto). When people have approached me about whether or not they should pursue a formal culinary education, I share a bit of my own story and the winding pathway that led me to enroll at the International Culinary Center last August. I don’t know if it’s a tale of caution or woe or inspiration.

Meatballs & SpaghettiMeatballs & Spaghetti – one of the first cookbook recipes I ever made & still a family favorite

Making food for other people has always been a part of my life and of who I am. I learned to cook at a young age, as I would spend time in the kitchen watching my mother prepare our meals. By the time I was in high school, I was pretty much fixing dinner for the family most evenings. In college, I’d bake cookies as a study break and dole them out to the dorm floor (these cookies gave me car-borrowing privileges from a friend) and make dinners to share on occasion. It was then that I also started to get into making dishes from cooking magazines, rather than just simply reading the articles. After university, when I was living and working in Washington, DC for a non-profit organization, I’d spend time dreaming up dinner party menus and cooking up more of those magazine recipes.

Menu Card 1991Menu for a holiday dinner party – 1991

At the same time, I never thought about pursuing cooking as a career. It didn’t seem as though it was one of those things that you did. I didn’t know anyone in the industry, and any restaurant jobs that my friends had had were part-time waitressing gigs to help them earn extra cash while they were in school. The Food Network got started just about the time I headed to Italy to graduate school. From there, I finished up my M.A., found work in Europe, stayed there for a while, moved into financial services, and then embarked on that bumpy career ride, until I was let go in 2010, in the aftermath of the economic downturn.

Bag of VegetablesVegetables don’t give you a major client project at 5:00 p.m. at night to be finished the next day

All along the way, cooking was a hobby; it was my creative outlet, my release value from the stresses and dramas of my office jobs. I remember chopping up peppers after one particularly draining day thinking to myself, “At least vegetables don’t talk back to you.” Still, cooking for a job, to make culinary things my career, that was way outside of my scope or at least I thought it was. By then, I’d joined the legions of others and had set up food blog to capture my thoughts and recipes. The original idea was that this would help me to see if I really did want to migrate to a career working with food. This site has expanded quite a bit since that first post back in 2005, and now this website is about my getting out and exploring the local NYC food scene through events, markets, classes, and recipes with local and seasonal ingredients.

Books for CooksBooks for Cooks

I’d taken amateur courses for several years, starting when I lived in London. When I’d been living there, on my way home from work I’d walk by Prue Leith’s cooking school. It was the first time that it dawned on me that I could take courses in the culinary arts to build a stronger foundation for my skills. My first ever class was a demo about culinary techniques held at Books For Cooks. It was the first time I had been taught how to properly chop an onion. I instantly became hooked on taking classes and learning more and more about to improve my culinary skills base. From there, I took knife skills and culinary techniques classes at the Institute of Culinary Education, spent a week learning to make pasta at La Vecchia Scuola Bolognese in Italy, and dabbled in amateur food and wine classes at a couple of different places. Still, at the back of my mind, I always knew that there was more and that I wanted to go further.

As a career changer, I’d been looking at the job boards and had noticed that most of the food media positions I wanted to have required having gone to culinary school. I discovered that all the years of home cooking, reading, watching cooking shows, and amateur classes weren’t enough for me to break into this field. This wasn’t an easy decision for me to make. I’d first toured the International Culinary Center almost ten years earlier, but I wasn’t ready yet to spend the time or the money studying there. I also wasn’t convinced that this was the path I wanted to take with my life. This time around, after much soul-searching, another round of layoffs, declining prospects in my current industry, and bunch of other stuff, I decided that I was definitely ready to take this step.

Wine & Food Pairing lessonGetting ready to sample white wines

It was really after taking their Wine & Food Pairing classes and the Culinary Techniques course that I realized that the International Culinary Center was where I wanted to pursue my formal culinary education. As I mentioned, I’d taken classes several other places, but, for me, the ability to bridge from the Culinary Techniques program (very important to consider) as well as the very intensive and thorough nature of the course curriculum made it the right choice. As a student in the amateur-level Culinary Techniques course, was taught the same material as the professional students were in their Level 1 classes, was exposed to the time commitment, physical stresses, scheduling, recipes, techniques, methodology, and expectations (minus the exams and evaluations) that they were. It is really a wonderful course to take if you are looking to gain a solid foundation in classical culinary skills. After we finished that course, it became apparent to me that I wanted to go all the way and to enroll in the Classic Culinary Arts program. With the encouragement and guidance of my instructors in the amateur courses, I took the placement exam and joined my class in Level 2.

Diploma coverI did it – finally!

While it was a challenging, sometimes frustrating, often tiring route, I’m very, very happy that I stuck with it and decided to do it. Culinary school did, however, take over my life. There were days and nights when I wondered if I had made the right decision and why, at my mid-career era, I was putting myself through the tasks that could be more easily mastered by someone much younger and fitter than me to take on a life behind the stove. Still, making great-tasting food and watching other people enjoy and take delight in a meal that I’ve prepared for them, is something that I’ve always enjoyed, that I’ve always been passionate about. I’m looking forward to being able to do that for a long, long time to come.

Buon appetito!

Articles in this series:

Should You Go To Culinary School? Part 1

Should You Go To Culinary School? Part 2 – The Good, The Bad, The Ugly, and The Bloody

“Should You Go To Culinary School? Part 4 – Some More (hopefully) Helpful Advice”

“What I Learned in Culinary Techniques at the International Culinary Center”

Articles by course level:

“Wild Mushroom Risotto (Risotto ai Funghi)” – about a dish we made in Level 2

“International Culinary Center – Classic Culinary Arts Level 4 Buffet”

“International Culinary Center – Level 5 Working at L’Ecole”

“International Culinary Center – Level 6 Working at L’Ecole”

“International Culinary Center – I Passed My Final Exam!”

“Graduation Day for the International Culinary Center”

Should You Go To Culinary School? Part 1

A-quiet-kitchenA quiet kitchen

To be very clear from the start, I have no idea, no opinion, about whether or not YOU, personally, should make the choice to go to culinary school. I know that there was this article recently on Eater as well as a supplemental piece by David Chang (who attended the same school as I did) with some of his thoughts on the topic. If you search around the web, there’s also other posts about this subject. Many articles about culinary school talk about what happens after you’ve finished, how competitive and brutal working in a professional kitchen can be, the burn-out and self-destructive behavior that the industry breeds, and how little you make (especially in relation to other professions and how big the fees are for attending school).

School bagSchool bag – get used to toting this around

What happens before that? What makes people want to go to culinary school in the first place? School itself, as much as I enjoyed the experience, wasn’t exactly a walk in the park or as easy as just doing recipes and writing posts about them for websites. There was lots of sweat, some bloodshed, tears, frustration, anger, self-doubt, anxiety, and inner turmoil…and all that might have even been on a good day in the kitchen. It was one year ago today that I walked into the Level 2* kitchen at the International Culinary Center to begin my life as a student in their evening Classic Culinary Arts Program. Even now, as I type those words, a bit of a thrill goes through my chest, as I remember exactly how intimidating it felt to embark on what would be a busy, crazy, chaotic 8-month ride that culminated in our graduation ceremony at Carnegie Hall in April of this year.

Chef hatDo you want to wear this hat?

Sometimes, when I’ve spoken to people who have wanted to pick my brain about this topic, to see if it is a path that they should be thinking about pursuing, I’ve seen the stars in their eyes about being in culinary school. I don’t know if this is because of the portrayal of cooking on television shows, the cachet that is attached to winning food competitions, or some of the glamor that being a top-rated chef evokes. Or, it could simply just be that somehow culinary is considered to be a choice career these days, miles away from the mundane life of working in a cubicle for some large corporation. Cooking has its tedious moments, too, make no mistake about it. For the desk-jockeys among you, also realize that this is a physically demanding profession, and that starts from the time you walk into that first classroom kitchen.

New Uniforms!These uniforms will never look this clean again

Throughout my journey over the last year-plus, I posted articles on this website about the different levels of the program I attended at the International Culinary Center. I also added stories (and lots of food photos) about doing kitchen assisting work for various visiting chefs, helping out at demonstrations, and volunteering at food events to get a wide range of experience in working with different people and exposure to cooking styles. Below, you’ll find a compilation of these links, which I hope will give you a peek into what the life of a culinary student is like. Unfortunately, there are gaps in my posts, so not all levels of the program are described, as the demands of school and getting hands-on training outweighed putting content up on this site. I’ve included links below to those posts relating to my culinary school adventures as well as to the articles in this series “Should You Go To Culinary School?

Buon appetito!

Articles in this series:

Should You Go To Culinary School? Part 2 – The Good, The Bad, The Ugly, and The Bloody

Should You Go To Culinary School? Part 3 – My Own Journey

Should You Go To Culinary School? Part 4 – Some More (hopefully) Helpful Advice

*“What I Learned in Culinary Techniques at the International Culinary Center”

Not entirely convinced that I should pursue the professional program for reasons of time+money as well as whether or not it was the best choice for me career-wise, I enrolled in the intensive Culinary Techniques course at the ICC and then bridged into the Classic Culinary Arts Program in Level 2 by taking a placement exam that reflected the material we’d gone through in the amateur course, which covered the same culinary skills development as students do in Level 1 in the professional program, plus some additional material. Several graduates a year take this same path. I highly, highly, highly recommend looking at the Culinary Techniques course if you would like to upgrade your culinary skills and to learn how to tackle the fundamental building blocks of classic cuisine and if you are even the slightest bit uncertain about making the investment to pursue the professional program. You might find out that this is the level of culinary education you need to achieve your goals.

Articles by course level:

“Wild Mushroom Risotto (Risotto ai Funghi)” – about a dish we made in Level 2

“International Culinary Center – Classic Culinary Arts Level 4 Buffet”

“International Culinary Center – Level 5 Working at L’Ecole”

“International Culinary Center – Level 6 Working at L’Ecole”

“International Culinary Center – Finishing Up”

“International Culinary Center – I Passed My Final Exam!”

“Graduation Day for the International Culinary Center”

Articles about volunteering:

“Meatopia 2012”

“Mamma Agata Cooking School at The International Culinary Center”

“New York Culinary Experience 2013 at The International Culinary Center”