"For many students, this is the start of their careers and to attend their commencement ceremony at such an impressive and historical venue is a very special honor," says Chef Thomas Keller.
New York, NY (PRWEB) April 04, 2013
The International Culinary Center, the world’s leading culinary center for education founded as The French Culinary Institute, today announced that it is hosting its first-ever commencement ceremony at Carnegie Hall in New York City on Sunday, April 28, 2013. Career students, who started their culinary education in 2012 at either the New York City or Campbell, California campus, will be walking across the stage of one of the most prestigious venues in the world to celebrate their graduation.
“I am thrilled to announce that this year, The International Culinary Center will host its commencement ceremony for all of its career students at none other than the world-famous Carnegie Hall,” said Dorothy Cann Hamilton, CEO and Founder of The International Culinary Center. “We work very hard to provide our students with the very best culinary education, from the authentic curriculum, to our expert teaching faculty and career services department, in order to help our students on their way to success in the culinary industry. The move to Carnegie Hall symbolizes our continued commitment and support of our students and their hard-earned work and success in the classroom. It’s a way for our students to celebrate with teachers, fellow classmates, family, friends and alumni, and what better place than at Carnegie Hall.”
"This truly is a once-in-a-lifetime opportunity for aspiring chefs and culinary graduates to stand on a stage where so many luminaries from around the world have stood before," said Thomas Keller, the American, three Michelin-starred and James Beard Award-winning chef, restaurateur and cookbook author, best known for his restaurants The French Laundry in Yountville, CA and Per Se in New York City. "For many students, this is the start of their careers and to attend their commencement ceremony at such an impressive and historical venue is a very special honor. It signifies their hard work, dedication and achievement, and hopefully will inspire them to do even greater things beyond the classroom." Chef Keller will be presenting the keynote address at the inaugural ceremony.
Prior to 2012, The International Culinary Center held ceremonies at its New York and California campuses at the end of each graduating career program, which includes Classic Culinary Arts, Classic Pastry Arts, Italian Culinary Experience, The Art of International Bread Baking, Cake Techniques and Design and Intensive Sommelier Training. Students will continue to graduate officially at the end of their programs, however, this year will be first time one commencement ceremony will be held. Deans of The International Culinary Center, a group of esteemed master chefs, master sommeliers and industry experts, will attend this year’s celebration, including Jacques Pépin, André Soltner, José Andrés, Jacques Torres, Alan Richman, Alain Sailhac, Cesare Casella, Emily Luchetti and Scott Carney.
Additionally, Ms. Hamilton will be presenting this year’s prestigious “Outstanding Alumni Awards,” which will be given to seven professionals, who have demonstrated excellence and achievement in their respective categories: culinary, pastry, bread, professional achievement and restaurant management. And this year, for the first time, The International Culinary Center has added the “Outstanding Entrepreneur” award category.
Listed below are the winners of the 2012 “Outstanding Alumni Awards”:
Outstanding Culinary Award:
Hooni Kim, Culinary Arts, 2005
Chef-owner, Danji (1 Michelin star) and Hanjan, New York City
Outstanding Pastry Award:
Kierin Baldwin, Pastry Arts, 2005
Pastry Chef, The Dutch, New York City
Outstanding Bread Award:
Mark Welker, Art of International Bread Baking, 2007
Pastry Chef, NoMad and former Pastry Sous Chef, Eleven Madison Park, New York City
Outstanding Professional Achievement:
Irene Hamburger, Culinary Arts, 1998
Vice President, Blue Hill Stone Barns, New York
Outstanding Restaurant Management:
Michael Chernow, Restaurant Management, 2008
Co-Owner of The Meatball Shop restaurants in Manhattan and Brooklyn, New York
Outstanding Entrepreneur Award:
Liz Gutman and Jennifer King, Pastry Arts, 2008
Co-owners, Liddabit Sweets, New York
Past winners of the annual awards include: David Chang ‘01, chef-owner of momofuku restaurant group, New York; Dan Barber ’94, executive chef and co-owner of Blue Hill Stone Barns, New York; Zak Pelaccio ‘98, executive chef-partner of Fatty Crab and Fatty ‘Cue, New York; Christina Tosi ‘04, chef-owner of momofuku milk bar, New York; Robert Bleifer ‘94, executive chef of culinary productions at Food Network, New York City.
The International Culinary Center will also hold its first-ever “Alumni Weekend” on April 27-28, 2013, focusing on alumni entrepreneurship. Events have been planned around New York City to bring together new and past graduates in an effort to continue to support alumni businesses.
For press interested in covering and attending The International Culinary Center’s 2013 Commencement Ceremony, please contact Agnes Hansdorfer at ahansdorfer(at)culinarycenter(dot)com.
For alumni of The International Culinary Center interested in participating in the “Alumni Weekend,” please contact Lauren Weisenthal at lweisenthal(at)culinarycenter(dot)com.
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About The International Culinary Center
The International Culinary Center, founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984, is the world’s leading culinary center for education. With campuses in New York City and the San Francisco Bay Area, The International Culinary Center is a culinary incubator with cutting-edge curriculums, from serious amateur and recreational classes to unmatched six-month career programs, including farm-to-table and culinary technology curriculums as well as study abroad programs to France, Italy and Spain, which produce world-class graduates that advance the industry. Its multimillion-dollar kitchens and classrooms provide the very best environment for aspiring chefs and culinary enthusiasts to develop successful careers. The International Culinary Center boasts some of the most world-renowned chefs, master sommeliers and industry figures as its deans including: José Andrés, Scott Carney, Cesare Casella, David Kinch, Emily Luchetti, Jacques Pépin, Alan Richman, Alain Sailhac, André Soltner, Larry Stone and Jacques Torres.
In addition to offering its premier culinary education, The International Culinary Center is the leading destination for culinary events, catered and produced exclusively by FCI Catering & Events. The International Culinary Center is home to the Michelin-recommended restaurant L’Ecole in New York City and has published four cookbooks, most recently The Fundamental Techniques of Classic Italian Cuisine, nominated for a 2013 James Beard Award, The Fundamental Techniques of Classic Bread Baking and the James Beard award-winning books, The Fundamental Techniques of Classic Cuisine and The Fundamental Techniques of Classic Pastry Arts. For more information, visit http://www.internationalculinarycenter.com.