 For culinary enthusiasts, the New York Culinary Experience 2012 hosted by New York magazine and The International Culinary Center was the quintessential cooking experience. Imagine the excitement of cooking with New York chefs Michael Anthony, Dan Barber, Christophe Bellanca, David Bouley, Floyd Cardoz, Cesare Casella, Rebecca Charles, Mark Fiorentino, Roger Gural, Brooks Headley, Shaun Hergatt, Dan Kluger, Mark Ladner, Paul Liebrandt, Anita Lo, Michael Lomonaco, Emily Luchetti, Seamus Mullen, Michel Nischan, François Payard, Angela Pinkerton, Michael Psilakis, Missy Robbins, Jacques Torres, and Jean-Georges Vongerichten.
Having participated in the New York Culinary Experience, which celebrated its fourth anniversary in 2012, hosted by Gillian Duffy, Culinary Editor of New York magazine, and Dorothy Cann Hamilton, CEO, and Founder of The International Culinary Center, all we can say is that these remarkable women certainly know how to host the ultimate culinary event.
Gillian Duffy and Dorothy Cann Hamilton
Speaking with Gillian Duffy, she said that one of the attendees told her that, "it was the best 48-hours of their life." This was high praise indeed, as attendees not only came from the Tri-State area of New York, New Jersey, and Connecticut, they came from as far away as California, Texas, the Mid-West, Florida, throughout the United States, and Canada, to have a once in a lifetime experience, or for some, returning for the second, third, or fourth time.
Although many culinary schools offer weekend enthusiast classes, the New York Culinary Experience provided a rather unique opportunity for attendees to take up to four classes over a 2-day period with top award-winning New York restaurant chefs.
Edward Nesta at the New York Culinary Exeperince
On April 28 and 29, 2012, twenty-six chefs each taught one 2-3 hour class, at the prestigious culinary school, The International Culinary Center, founded as The French Culinary Institute, at the New York campus, located in the SoHo neighborhood. These were actual hands-on cooking classes, not mere lectures where you watch the chefs cooking and take notes. Aprons donned, with recipe sheets open, the New York Culinary Experience provided attendees with the opportunity to cook alongside some of New York finest chefs. Imagine the excitement of having your favorite chef teach you to make some of his or her favorite recipes.
Since we could only take four classes each, the most difficult part was deciding which classes we wanted to attend. In the end, (Edward) took an excellent bread class with Bakery Chef Mark Fiorentino of the restaurant, DANIEL, where he learned to make Baguette dough, a versatile dough, that could also be used to make Individual Rolls, Ciabatta, Butter Rolls, Epi Baguettes, or Pizza.
Edward Nesta and Bakery Chef Mark Fiorentino
To read about the class, please visit Gastronomy - Making Bread Dough, and to read Chef Mark Fiorentino's recipes, please visit Chefs' Recipes.
From Executive Chef Missy Robbins and Chef de Cuisine Hillary Sterling of A Voce he learned how to make a variety of wonderful pasta sauces, including Lemon, Clam and Chilies Sauce, San Marzano and Garlic Sauce, Ramp Pesto, and Fonduta Sauce.
Edward Nesta and Executive Chef Missy Robbins
To read about the class, please visit Gastronomy - Making Pasta Sauces, and to read Chef Missy Robbins' recipes, please visit Chefs' Recipes.
Edward Nesta and Chef Brooks Headley
He took two fabulous classes from Del Posto chefs, one with Executive Chef Mark Ladner and Sous Chef Matt Abdoo making traditional Italian veal classics redefined; and another class with Executive Pastry Chef Brooks Headley and Pastry Sous Chef Roger Rodriguez, where he learned how to make the classic Italian sweets, Neapolitan with Eggplant, Chocolate and Fregolotta Cookie, and Lemon Granita.
Sous Chef Matt Abdoo, Edward Nesta, and
Executive Chef Mark Ladner
To read about the classes, please visit Gastronomy - Making Italian Veal Classics and Gastronomy - Making Italian Pastry, and to read Chef Mark Ladner's recipes and Chef Brooks Headley recipes, please visit Chefs' Recipes.
(Edward) also had the opportunity to meet with participating Chef-Owner Paul Liebrandt of Corton, whose class was entitled, "Conveying the Emotions of New York in Springtime Using Fresh, Local Ingredients." Chef Liebrandt spoke about how he enjoys teaching classes and working hands-on with students. Edward asked about his philosophy for his restaurant, he said that he never repeats a dish from the prior year, he has a unique style, and his customers expect something new on the menu when they come to Corton.
Edward Nesta and Chef-Owner Paul Liebrandt
(Debra) indulged her love of French cooking taking an amazing class from Chef Christophe Bellanca and Pastry Chef Salvatore Martone of L'Atelier de Joël Robuchon learning to make three Joël Robuchon classic dishes: Coriander Soup, Langoustine Papilotte, and the restaurant's signature dessert, Mango-Mango.
Pastry Chef Salvatore Martone, Debra Argen, and
Chef Christophe Bellanca
To read about the class, please visit Gastronomy - Learning to Make Chef Joël Robuchon's Classic Dishes, and for the recipes, please visit Chefs' Recipes.
From third generation French Pastry Chef François Payard of Payard, François Payard Bakery, Inc. and FC Chocolate Bar, she had a remarkable experience and learned how to make Chocolate Pudding Cake with a fanciful and quite masterful chocolate decoration, and the most famous of French cookies, the Chocolate Macaron, her favorite.
Chef Franςois Payard and Debra Argen
To read about the class, please visit Gastronomy - The Art of French Pastry with Chef François Payard, and to read Chef François Payard's recipes, please visit Chefs' Recipes.
Chef Michael Anthony of Gramercy Tavern taught her about organic grains, and interesting and often overlooked heirloom beans and other ingredients such as fiddleheads, and created Carrots and Barley Risotto, Toasted Grain and Beets, and Shrimp and Yellow-Eyed Beans in the class.
Chef Michael Anthony and Debra Argen
To read about the class, please visit Gastronomy - Learning About Organic Grains and Heirloom Beans with Chef Michael Anthony, and to read Chef Michael Anthony's recipes, please visit Chefs' Recipes.
From Chef Michel Nishan of The Dressing Room Restaurant and Wholesome Wave, she learned about the importance of "healthy, sustainable, and local," and learned to make delectable Butter Roasted Oysters, Meatloaf with vegetables, and Grilled Eggplant Parmesan "Custard" in the class.
Debra Argen and Chef Michel Nishan
To read about the class, please visit Gastronomy - The Importance of Healthy, Sustainable, Local with Chef Michel Nishan, and to read Chef Michel Nishan's recipes, please visit Chefs' Recipes.
After the morning classes, there were lunches hosted by either Gillian Duffy or Dorothy Cann Hamilton with interesting speakers at either The International Culinary School's restaurant, L'Ecole, or in the 5th Floor Loft, catered by participating partners, Icelandic Glacial Water, Bruce's Ginger Ale, Eli Zabar, and The Meatball Shop, with stunning floral arrangements by Angelica Flowers and Events.
Speakers included Chef Eberhard Müller and his wife Paulette Satur, owners of Satur Farms on Long Island; Chef Jacques Pépin, Dean of The International Culinary Center, Chef Bill Telepan of the restaurant, Telepan, and Susan Ungaro, President of the James Beard Foundation.
At the end of each day, there was a cocktail reception where attendees had the opportunity to mingle with the chefs from their classes, meet other participating chefs, meet chefs from The International Culinary Center, and talk over the day's excitement with old and new friends met during a class, to maximize their New York Culinary Experience.
Banfi Wines and Champagne Paul Goerg
For the first night cocktail reception there were delicious hors d'oeuvres catered by La Silhouette where a few of the many memorable bites created by Chef Matthew Tropeano included Malpeque Oysters with Champagne Gelee and Pink Peppercorns; Salmon Rillettes with Pickled Mustard Seeds; Foie de Canard on Brioche with Kumquat Jam; and Croquettes of Duck Confit with Rosemary Aioli.
Cocktail Reception
 
Foie de Cannard Salmon Rillettes
Tolani Wine Restaurant, owned by Stanton Du Toit, catered the second evening cocktail reception, where a few of the cocktail menu's delectable items created by Chef Cesare De Chellis included Diver Scallops with Ramp Risotto, Shaved Asparagus, and Lemon; Truffled Gnudi with Pea Shoots, Caramelized Pearl Onions, and Pecorino; Chick Pea Croquettes with Harissa; and Caprese Skewers with Chianti Vinaigrette.
Chef Joe Johnson, Stanton Du Toit, and Chef Cesare De Chellis
 
Diver Scallops Truffled Gnudi
During the cocktail receptions, we celebrated with Banfi wines and Champagne Paul Goerg, and chatted with Chef Cesare Casella of Salumeria Rosi and Dean of Italian Studies at The International Culinary Center, who taught a class entitled "Tuscan-Style Seafood," and Chef Seamus Mullen of Tertulia, who taught a Paella class.
Chef Seamus Mullen, Debra Argen, and Chef Cesare Casella
We also met Chef Jacques Torres of Jacque Torres Chocolates and Dean of The International Culinary Center, whose class was entitled "Chocolate Extravaganza" and Chef David Bouley of Bouley and Brushstroke.
 
Chef Jacques Torres Chef David Bouley
Dorothy Cann Hamilton
We also spoke with Jürgen David, Senior Coordinator, Pastry Arts of The International Culinary Center.
Chef Jürgen David and Debra Argen
From beginning to end, the New York Culinary Experience at The International Culinary Center was a most memorable experience. There were light breakfasts before the classes, the outstanding experience of cooking with the top chefs of New York, luncheons with renowned speakers, and cocktail receptions to celebrate the end of days well spent, making it an experience that we will long remember, recipes that we will be making for years to come, and an event that we will look forward to attending again!
International Culinary Center, New York
Read about the classes in the Gastronomy section and interviews and recipes from the classes in the Chefs' Recipes section.
Visit Luxury Experience's Facebook page to listen to interviews with the chefs and see more photos from the event. www.Facebook.com/LuxuryExperience
If you are intestested in attending the New York Culinary Experience 2013, please visit the New York magazine website: www.NYmag.com/nyce.
Regarding attending classes throughout the year with the excellent chef instructors at The International Culinary Center at their New York, California, or Italian Campuses, please visit the website: www.InternationalCulinaryCenter.com.
New York Media (New York magazine)
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The International Culinary Center, founded as The French Culinary Institute
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New York, New York 10013
United States
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Website: www.InternationalCulinaryCenter.com
The International Culinary Center of California
700 West Hamilton Avenue
Campbell, California 95008
United States
Toll-Free Telephone: +1-866-318-2433
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Website: www.InternationalCulinaryCenter.com
© May 2012. Luxury Experience. www.LuxuryExperience.com. All rights reserved.
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