NEW YORK, Sept. 2, 2014 /PRNewswire/ -- International
Culinary Center (ICC) has released the latest list of rising chef
graduates worldwide, spanning Mexico to Mumbai. With 15,000+ alumni
from 84 countries, ICC is a globally leading cooking school, with
programs in New York, California and Italy; notable alumni include chefs
Bobby Flay, Christina Tosi, David
Chang, Dan Barber and Hooni
Kim. Nearly 20% of its students come from outside the U.S.—twice
the percentage from five years ago. ICC's programs blend Total
Immersion training with culinary entrepreneurship to help students
succeed. International grads include:
Elena Reygadas (Culinary
'01): A Mexico City native,
Reygadas trained at ICC before working in leading London kitchens. In 2011, she headed home to
open Rosetta, a modern restaurant grounded in Mexican traditions.
Now Chef/Owner of Rosetta and Panaderia Rosetta, she was recently
named Veuve Clicquot's "Best Female Chef in Latin America."
Sandy Yoon (Culinary '09):
Korean-born Yoon studied at ICC before becoming a line cook at
NYC's Spice Market. Just four years later, she is Executive Chef of
MERCATO by Jean-Georges, one of the most-talked-about restaurants
in Shanghai. Yoon recently won
"Best Chef Award" for That's Shanghai Magazine's Food and Drink Awards
2014.
Pierre Lamielle (Culinary
'08): From Calgary, Canada,
Lamielle was a 2014 winner of Chopped Canada. Part chef/part illustrator,
Lamielle's cookbooks, including Kitchen Scraps, led to two
wins for the "Best Illustrated Cookbook in the World" at the World
Gourmand Cookbook Awards.
Didem Senol (Culinary
'02): A pioneer of Istanbul's
locavore movement, Chef Senol serves up intricate Turkish dishes at
her popular restaurants, Lokanta Maya and Gram. Named Time Out
Istanbul's "Best Chef" in 2010, she published her book
Aegean Flavors earlier this year.
Jason Licker (Pastry '99): Licker won Iron Chef
Thailand in 2014 and is now Executive Pastry Chef at Ku De Ta
in Bangkok. ICC grad
Noppon Bunnak (Cake '13) won
the same championship in 2013.
Aditi Handa (Bread '12): With the help of ICC's
chef-instructors, Handa developed hundreds of bread recipes for The
Baker's Dozen, an establishment of artisanal breads without
preservatives. It was named "Best New Bakery" by Mumbai
Mirror, and Handa has since opened two additional
locations.
Budding talents looking to fast-track their culinary career can
learn more about ICC at www.internationalculinarycenter.com.
For inquiries, contact Chloe Mata
Crane (cmata@baltzco.com) or Meredith Sidman (msidman@baltzco.com).
SOURCE International Culinary Center