The New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, at the International Culinary Center in New York City was the perfect blend of meeting and cooking with top chefs of the world, culinary influential guest-speaker lunches, cocktail receptions, and meeting new friends.
The New York Culinary Experience (NYCE) celebrated its 7th anniversary in April 2015, and Luxury Experience celebrated its 4th year participating in this 2-day gastronomic journey of the senses. With more than 30 top chefs participating, selecting 4 classes to attend over a 2-day weekend is always difficult. Over the course of 4 years, we have had the opportunity to sharpen our skills, learn new techniques from master chefs, make new friends and renew old friendships, and enjoy every minute of this world-class culinary event that attracts fellow foodies, enthusiasts, budding chefs, as well as professional chefs who want the opportunity to push their culinary repertoire and safety net, that travel from around the world to participate.
International Culinary Center
Many of the people we have met throughout the years at the NYCE return each year due to the reputation of The International Culinary Center (ICC), its high-quality facilities, as well as the opportunity to learn from celebrated ICC chef instructors and the top chefs it attracts to participate.
Debra Argen and Chef Bruno
American, American Barbecue, Austrian, Australian, Chinese, French, Greek, Italian, Japanese, Mediterranean, Moroccan, Seafood, and Swedish, were some of the cuisines explored, as well as bread making and pastry classes in the NYCE 2015 held in April 2015.
Gillian Duffy, Baker Kamel Saci, and Edward Nesta
In past years, we have taken classes with Andre Soltner, Jacques Torres, Michael Psilakis, Shaun Hergatt, Zachary Golper, and François Payard, to name but a few of the chefs.
This year, we pushed our culinary and baking levels to new heights; from Chef Bryce Shuman of the restaurant Betony, (Edward) learned to create Betony’s Vegetable Dishes including Tarte Flambe with Green Garlic and Guanciale, and Fried Pickles, Asparagus, and Almonds.
Chef Bryce Shuman and Edward Nesta
Chef Einat Admony, of the restaurant Balaboosta, taught her class how to create A Moroccan Feast with recipes for Chicken Tagine with Preserved Lemons, Olives, and Cilantro, Matbucha, Tunisian Carrots, and Cous Cous.
Edward Nesta and Chef Einat Admony
Chef Kurt Gutenbrunner, of Wallse, brought a delicious taste of The Austrian Kitchen, with his recipes for Chilled Smoked Trout Crepes, Fresh Herbed Quark Spätzle, and Veal Schnitzel with Paprika Sauce.
Chef Kurt Gutenbrunner and Edward Nesta
Baker Kamel Saci, of il Buco, shared bread baking techniques with his class entitled Il Buco's Oven where students learned to make Ciabatta, Pizzas, Laminated Brioche, and Pastry Cream.
Baker Kamil Saci and Edward Nesta working ciabatta dough
From Chef Chris Jaeckle, of All'Onda, (Debra) learned to make Italian and Japanese pasta in his class entitled, Pasta Making All'Onda Style where the menu included Ramen with Parmesan Dashi, and Mezzaluna with Butternut Squash, Anchovy, and Sage. (watch the video of Chef Chris Jaeckle sharing tips on creating a perfect broth on our Facebook page: www.LuxuryExperience.com).
Chef Chris Jaeckle and Debra Argen making pasta
From Chef François Payard, of FP Patisserie, (Debra) learned to make a sensational Caramel Peanut Tart with chocolate whipped cream, which Chef Payard described as tasting like a sophisticated candy bar.
Debra Argen and Chef Franςois Payard
Author/Chef David Lebovitz celebrated the Paris Aperitif Hour with his class, where students learned to make Gougères with Chives, Moutabal with Dukkah (which we have since made several times since the class), Fig and Black Olive Tapenade with Fromage Frais, and Glazed Salted Almonds.
Lindsay Busaniche, Debra Argen, Chef David Lebovitz
Chef Markus Glocker, of the New York restaurant Batard, shared Batard Originals with his recipes for Black Pepper Cavatelli with Green Asparagus, Scallops with Lemon and Tarragon, and Poppy Seed Rolls (watch the video of Chef Markus Glocker demonstrating how to braid the rolls on our Facebook page: www.LuxuryExperience.com).
Chef Bob Little, Pastry Chef Paula Corrigan,
and Chef Markus Glocker
What we especially like about the NYCE classes is that in addition to the featured chefs and their restaurant’s team, there are ICC chef/instructors, ICC students, and hard-working volunteers on hand to ensure that each student has what they need, as well as to provide hands-on assistance and guidance as needed.
Debra Argen and Mike Zollner
We started our days with delicious breakfasts before our morning classes, had excellent lunches each day with interesting Guest Speakers that included Adam Platt and Colman Andrews, moderated by Dorothy Cann Hamilton in the ICC’s restaurant, L’Ecole.
Dorothy Cann Hamilton and Adam Platt
The end of each day culminated in a cocktail reception where students had the opportunity to mingle with participating chefs as well as ICC chef/instructors, and celebrate achievements with new and old friends.
Dorothy Hamilton, Colman Andrews, and Gillian Duffy
The NYCE 2015 was definitely a culinary highlight, and we eagerly look forward to the next chapter, the NYCE 2016.
New York Culinary Experience 2015 Chef Line-up
Alain Sailhac, ICC, formerly Le Cirque, French, Southern French Classics
Andre Soltner, ICC, formerly Lutece, French, Classic Alsatian
Bruno Verjus, Table – Paris, French, The Table "Palette"
Bryce Shuman, Betony, Betony Vegetable Dishes
Cesare Casella, Salumeria Rosi, Italian, Tomato Extravaganza
Chris Jaeckle, All'Onda, Italian, Pasta Making All'Onda Style
Daniel Holzman, Meatball Shop, American, Meatballs, Etc.
David Bouley, Bouley, Brushstroke, French, Working with Bouley
David Lebovitz, Author, French, Paris Aperitif Hour
Ed McFarland, Ed's Lobster Bar, Seafood, Seafood Cocktail Party
Einat Admony, Balaboosta, Mediterranean, A Moroccan Feast
Elizabeth Karmel, North Carolina Barbecue Battle:
Easter vs Western Carolina Cue
Emma Bengstton, Aquavit, Swedish, Scandinavian Bouillabaisse
François Payard, FP Patisserie, Pastry, The Perfect Tart
Jacques Torres, Jacques Torres Chocolate, Chocolate,
Chocolate as Canvas
Jesse Schenker, Recette, The Gander, French, Bar Food
Jimmy Bradley, The Red Cat, Red Cat Signature Dishes
Jody Williams, Buvette, French, Buvette Favorites
Joe Murphy, Jean Georges, Pastry, Classic Desserts of Jean-Georges
Justin Smillie, Upland, Mediterranean; Italian, Upland Signatures
Kamel Saci, il Buco, Bread, Il Buco's Oven
Ken Oringer & Jamie Bissonnette, Toro, Toro Favorites
Kenny Lao, Culinary Task Force, Chinese
Kerry Heffernan formerly Eleven Madison, Seafood, Sustainable Fish
Kurt Gutenbrunner, Wallse, Austrian, The Austrian Kitchen
Kwang Kim, Zuma, Japanese
Markus Glocker, Batard, French, Batard Originals
Michael Psilakis, Kefi, Fish Tag, MP Taverna, Greek, Mediterranean,
Roger Gural, The Arcade, Bread, Baguette and Laminated Baguette
Shaun Hergatt, Juni, Australian, Juni Spring Inspiration
Zachary Golper, Bien Cuit, Bread, Bread Bien Cuit Style
Read the interviews with the chefs and their recipes from our classes in the Chefs' Recipes section.
Baker Kamel Saci and Stephanie Fray
Follow Luxury Experience on Facebook to watch video clips with the chefs and see more photos from the event. www.Facebook.com/LuxuryExperience
Treats from the nightly reception
For information on attending The New York Culinary Experience 2016, please visit the New York magazine website: www.NYmag.com.
For information on The New York Culinary Experience 2016 as well as information on taking 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
New York, New York 10013
Toll-Free Telephone: +1-888-324-2433
The International Culinary Center of California
700 West Hamilton Avenue
Campbell, California 95008
Toll-Free Telephone: +1-866-318-2433
© May 2015. Luxury Experience. www.LuxuryExperience.com. All rights reserved.