The Main Course - Winter 2020 - 41

SCHOOL OF RECREATIONAL COOKING

41

SCHOOL NEWS
ICE Launches Elite Chef Demo Series
In October, we introduced a new event series designed to inspire students, alumni and the industry.
ICE's Elite Chef Series will bring some of the world's most prominent and respected chefs to our
New York campus each month to share the stories behind their illustrious careers while
demonstrating their signature recipes and techniques. Each chef will showcase his or her approach
to food and distinct style in an intimate atmosphere conducive to career-inspiring conversations.
The series kicked off with Nicolas Sale from the Hôtel Ritz Paris in October, Paul Liebrandt in
November and Fredrik Berselius in December, offering the next generation of chefs a more
accessible platform for experiencing fine dining than high-end restaurant reservations.

ICE Student Wins Umami Competition

Chef Nicholas Sale

In September, six Culinary Arts students prepared recipes influenced by their cultural
backgrounds to express the concept of umami and compete for the coveted opportunity to
represent the Institute of Culinary Education at the annual United States of Umami Culinary
Competition. Finalist Amanda Lee was chosen by faculty judges, and trained with Director of
Culinary Research and Development Barry Tonkinson for the following month to develop two
dishes: glazed duck with burnt onion, fuyu persimmon jam, marinated daikon, fried watercress
and watercress oil; and roasted spaghetti squash with charred eggplant and miso puree,
coal-grilled oyster mushroom and shiso gremolata. She presented the dishes in Charleston, South
Carolina, in November, competing against top culinary schools from around the country - and
won the grand prize: an all-expenses-paid trip to Japan.

ICE Hosts IACP Master Class Launch
We collaborated with the International Association of Culinary Professionals (IACP) on five exclusive
master classes with chefs Dorie Greenspan, Ellie Krieger, Scott Peacock, Rick Bayless and Joanne
Weir. The two-hour hands-on intensives took place from October through December, and
participants were given cookbooks from each instructing chef. We look forward to hosting more
master classes in 2020!

Balsamic Vinegar of Modena Hosts Its Second Annual
Competition

Chicago Chef Rick Bayless and ICE's Chef Barbara Rich

In October, six students entered the second annual Balsamic Vinegar of Modena Culinary
Competition to win a trip to Italy. The students had 90 minutes to prepare original recipes for
faculty judges that could be served in semi-fine-dining settings while using accessible ingredients.
Three prizes were awarded, including $3,000 and $5,000 cash prizes for education and three
five-day tours of Modena, Italy.

STUDENT PROFILES
Annamaria Cacioli

Chongin Yun

Pastry & Baking Arts, '20

Culinary Arts, '20

Hailing from Arezzo, a small town 50 miles south
of Florence, Annamaria Cacioli is already an
experienced cooking teacher herself; however,
her passion is baking, which drove her to attend
ICE to develop her professional skills. She
obtained her love of cooking from her
grandmother, "who used to cook everything from
scratch and allowed me to help her. It was just a hobby, but after my
sister gifted me a pastry course, it was like a new world opened to
me. I wanted to dedicate myself to it and make it a profession."
Annamaria already had a degree in political science, but once she
decided cooking was her path, she left her job to attend an Italian
cooking school. Two years interning at a professional cooking school
followed, as did exams and a diploma, making her a professional
culinary instructor. Since then, she worked for a culinary school in
Italy, teaching Italian and Indian cuisine, pastry basics and pizza
making. She also taught Italian cooking at an international
university where 90 percent of her students were Americans, then
worked as a private chef for an Australian family living in Florence.
But she left her job in Italy to move to NYC and attend ICE, and
hopes to continue what she loved best about teaching - passing her
knowledge on to her students and seeing them improve - as well
as making others happy through her own cooking. Remarking on
her success in this field so far, she credits her patience, planning,
precision and skills - although she comments, "I can only take
credit for three of those...the skills are still a work in progress!" She
advises people to "practice until you can't get things wrong, and
never stop studying and updating your knowledge."

Chongin Yun has spent her entire life traveling
the world for the Armed Forces - first serving
in the U.S. Army for 25 years, then for the past
five years in Afghanistan as an Army contractor.
Born in Korea, she came to the U.S. at age 24,
when her family immigrated to San Leandro,
California; she joined the Army at age 25. Most
of her time was spent in the Middle East or Europe, including being
based in Italy for four years and in Germany for nearly five years.
Since the University of Maryland has roots in many military bases
all over the world, she was able to continue working toward her college degree no matter where she was stationed. As a transportation
planner, she worked out of military airbases, running logistics to
move tanks, trucks, cargo and supplies to support the troops. During
her career, she's been deployed into active war zones three times:
Kuwait, Iraq and Afghanistan. Yet Chongin retained a passion for
cooking since she was a child, and attending culinary school had
been on her bucket list her entire life. So as soon as she retired from
the Army, she moved to NYC to start at ICE, which she finds
constantly thrilling: "I wasn't in the culinary industry before, so
everything they teach you is something new and exciting!" Soon
she'd like to learn and cook in France to advance her culinary skills;
in the long term, she'd like to work as a missionary, teaching children
baking in Cambodia and other parts of Southeast Asia. Her life
experience has served her well, because "in the military, we're good
at following instructions. We don't ask questions - we do what we're
told to do!"

F. Alonso Munera
Culinary Management, '20
Born in Colombia, F. Alonso Munera moved to
Pennsylvania when he was 14, and now lives in
Manhattan. After high school, he began to work
in several of his family's restaurants, learning
about the industry from the ground up. At 21, he
took a break from the culinary sector and opened
his own online sales distribution company, which
he still continues: "The best part of my current business is my ability
to provide and maintain a very high level of customer satisfaction. I
also enjoy the challenge of accurately finding new emerging trends."
However, in the back of his mind, his true love was still food
hospitality. So he returned to ICE, inspired by restaurateurs like
Stephen Starr ("for his immersive concepts and high level of
ingenuity in styles"), Danny Meyer ("for his passion and courage in
innovating the industry") and Wolfgang Puck ("because he always
delivers an incredible customer experience"). The most surprising
thing he's learned so far at ICE is "that I have so much to learn! Yet
my classes' content is always well presented, professional and
educational." He also loves returning to his home country of
Colombia for its variety of flavors and experiences, its fresh fruits
and its majestic natural environment. After graduation, he's most
enthusiastic about using his organizational skills as he aims to
eventually own his own restaurant venue, "which will be
sophisticated, fresh and innovative. I truly want to make people
happy. Hospitality is in my blood, and I want to make my personal
attributes work for me." He advises others to "make sure you are
passionate about this industry, because that will ensure your success.
And do not consider a setback as a failure; consider it as another
learning curve."

For more information, call 888.961.CHEF



The Main Course - Winter 2020

Table of Contents for the Digital Edition of The Main Course - Winter 2020

Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Bread Baking
Cake Decorating
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Food Media
Culinary Management & Business
Beverage Management Program
Program Overview
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
American; Basics
Ingredient Focused
Italian; Pasta; Pizza
Latin
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Health-Supportive
Vegan & Gluten-Free
Couples´ Cooking
Techniques of Pastry & Baking
Cake Decorating
Pastry & Baking; Chocolate
Bread; Sugar; Macarons
Wine; Wine & Food Pairing
Essentials of Wine; Mixology
Beverages; Professional Mixology
The Main Course - Winter 2020 - Cover1
The Main Course - Winter 2020 - 2
The Main Course - Winter 2020 - 3
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Frequently Asked Questions
The Main Course - Winter 2020 - Culinary Arts Program
The Main Course - Winter 2020 - Pastry & Baking Arts Program
The Main Course - Winter 2020 - Health-Supportive Culinary Arts
The Main Course - Winter 2020 - Culinary Management Program
The Main Course - Winter 2020 - Hospitality Management Program
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Demonstrations; First Fridays
The Main Course - Winter 2020 - Classes with Michael Laiskonis
The Main Course - Winter 2020 - Culinary Management & Business
The Main Course - Winter 2020 - Beverage Management Program
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Knife Skills; Technique
The Main Course - Winter 2020 - Techniques of Cooking
The Main Course - Winter 2020 - 19
The Main Course - Winter 2020 - Butcher Block; Meat & Poultry
The Main Course - Winter 2020 - Fish & Seafood; Surf & Turf
The Main Course - Winter 2020 - American; Basics
The Main Course - Winter 2020 - Ingredient Focused
The Main Course - Winter 2020 - Italian; Pasta; Pizza
The Main Course - Winter 2020 - Latin
The Main Course - Winter 2020 - French; Asian; Alumni News
The Main Course - Winter 2020 - The Essential Cuisines
The Main Course - Winter 2020 - International; Holiday
The Main Course - Winter 2020 - Brunch & Entertaining
The Main Course - Winter 2020 - Health-Supportive
The Main Course - Winter 2020 - Vegan & Gluten-Free
The Main Course - Winter 2020 - 32
The Main Course - Winter 2020 - Couples´ Cooking
The Main Course - Winter 2020 - Techniques of Pastry & Baking
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Pastry & Baking; Chocolate
The Main Course - Winter 2020 - Bread; Sugar; Macarons
The Main Course - Winter 2020 - Wine; Wine & Food Pairing
The Main Course - Winter 2020 - Essentials of Wine; Mixology
The Main Course - Winter 2020 - Beverages; Professional Mixology
The Main Course - Winter 2020 - 41
The Main Course - Winter 2020 - 42
The Main Course - Winter 2020 - 43
The Main Course - Winter 2020 - Cover4
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