NEW YORK, April 21, 2015 /PRNewswire/ -- On Sunday, April 26, International Culinary Center (ICC) will celebrate its commencement at New York City's landmark Carnegie Hall. The annual ceremony will feature keynote speaker Marcus Samuelsson, renowned chef and restaurateur of Red Rooster Harlem as well as the recently opened Streetbird Rotisserie.
Founded as The French Culinary Institute in 1984, the ICC is a global leader in culinary and wine education with professional, fast-track programs in New York City, California and Italy. With more than 15,000 graduates from 84 countries, ICC has produced such talents as Bobby Flay (the keynote for last year's commencement), David Chang, Dan Barber, Christina Tosi and more under the guidance of celebrated deans including Jacques Pepin, Jacques Torres, Alain Sailhac and Andre Soltner.
During the ceremony, several Outstanding Alumni will be recognized in various categories, including:
- Excellence in Culinary Arts: Tory Miller (Classic Culinary Arts, '00), Executive Chef and owner of L'Etoile, Graze and Sujeo in Madison, WI. After graduating from ICC and working in some of NYC's best kitchens, Miller returned to Wisconsin to embrace his passion for local food at L'Etoile, and later opened Graze and Sujeo. A 2012 recipient of the James Beard Award for Best Chef: Midwest, Miller has strived to strengthen Wisconsin's food system throughout his career by supporting local farmers and producers.
- Excellence in Pastry Arts: Rebecca DeAngelis (Classic Pastry Arts, '07), Executive Pastry Chef at Babbo in New York City. DeAngelis began training at age 15, and is the youngest recipient ever to be awarded the 1st prize trophy of the Commanderie des Cordons Bleus de France for "Best Centerpiece in Pastry." At ICC, she honed her skills in classic pastry techniques and graduated to become Pastry Chef at chef Mario Batali's Babbo in New York City.
- Outstanding Professional Achievement: Phil Karsting (Classic Culinary Arts, '05), Administrator of the USDA's Foreign Agricultural Service. A Nebraska native, Karsting has made a global impact on food and agriculture. He earned a Bachelor of Science in agricultural economics and served as legislative staff for agriculture, conservation and budget in the U.S. Senate. After graduating ICC, he worked at Chez Panisse and in catering before returning to public service as a Chief of Staff in the Senate; in 2013, he was appointed to head the USDA's Foreign Agricultural Service, which helps negotiate international trade agreements, promotes U.S. agricultural exports and feeds millions of children worldwide.
- Excellence in Entrepreneurship: Andrew Feinberg (Classic Culinary Arts, '96) and Francine Stephens (Culinary Entrepreneurship, '03), owners of franny's, BKLYN Larder and Rose's Bar & Grill in Brooklyn, NY. Feinberg and Stephens have successfully built franny's to be one of New York City's most acclaimed restaurants. Feinberg serves as chef of the restaurant and has over 20 years of experience in the industry, including at some of the city's most notable restaurants such as Gramercy Tavern, Savoy and Veritas. Stephens is manager of franny's and owner of BKLYN Larder, and has also worked with numerous non-profit sectors on sustainable cuisine. She currently sits on the advisory board for Edible Schoolyard New York City. The pair co-authored the franny's cookbook in 2012.
- Excellence in Bread Baking: Clemence Danko (The Art of International Bread Baking, 2010), Owner of Choc O Pain in Jersey City and Hoboken, NJ. Coming from a corporate background, Danko switched careers entirely and followed her passion of baking after moving from France in 2009. She uses unique techniques, such as slow fermentation for all of her breads, and offers classic signatures as well as her own spin on traditional French pastries.
About International Culinary Center
Founded as The French Culinary Institute in 1984, the International Culinary Center (ICC) is the global expert in professional culinary and wine education, with programs in Soho, New York; Silicon Valley, California; and Emilia-Romagna, Italy. The renowned Total Immersion program has produced such talents as Bobby Flay, David Chang, Dan Barber, Christina Tosi and 15,000 more under the guidance of such deans as Jacques Pepin, Andre Soltner, Jacques Torres and Jose Andres. Awarded School of Excellence by accrediting commission ACCSC as well as International Association of Culinary Professionals' "Culinary School of Excellence" for its career programs—the industry's top honor—ICC provides students with the credentials, confidence and connections to chart a successful career anywhere in the world. In Fall 2013, the White House announced that ICC, along with the James Beard Foundation, will imagine and build the USA Pavilion at the World's Fair (EXPO) in Milan in 2015.
SOURCE International Culinary Center