International Culinary Center Press Release
FCI Grad, Daisy Martinez, cooks with TODAY Show host Billy Bush to promote the New York Culinary Experience, hosted by The French Culinary Institute and New York magazine.
New York, NY, September 05, 2008 --(PR.com)-- Daisy Martinez, the host of the popular PBS show Daisy Cooks! and the author of Daisy Cooks! Latin Flavors That Will Rock Your World, appeared on the TODAY Show to promote the New York Culinary Experience, the first annual hands-on cooking event co-hosted by The French Culinary Institute and New York magazine.
The first-annual New York Culinary Experience is the only culinary event that gives ardent food lovers the magical experience of cooking side-by-side with the crème de la crème of New York City’s culinary world like Ms. Martinez, Eric Ripert, Cesare Casella, Marcus Samuelsson and David Bouley, and to hear from industry experts like Donatella Arpaia and Danny Meyer.
The New York Culinary Experience take place September 20 and 21 at The French Culinary Institute, located at 462 Broadway in New York City.
The ticket price of $1,395 includes breakfast, lunch, champagne toasts each day. For additional information or to purchase tickets, please visit www.nymag.com/nyce.
For press inquiries, please contact Wendy Knight at wk@wendyknight.com.
Source: http://www.pr.com/press-release/103884
Wednesday, September 17, 2008
Tuesday, September 16, 2008
The Food Shop
BY ERICA MARCUS
There may be no other bakery on Long Island where you can enjoy that awe-inspiring Sicilian confection briosce con gelato: a brioche roll stuffed with gelato. At Spiga, both the gelato and the brioche are homemade, and the combination is about the best ice-cream sandwich imaginable.
Luca Caravello, who opened Spiga a year ago, not only graduated at the top of his class at New York's French Culinary Institute, he is the scion of the great Brooklyn bakery, Mazzola's, where he worked alongside his father, Vincenzo. (He also did time at Veniero's in Manhattan's East Village.)
Spiga Bakery and Cafe, 2685 Merrick Rd., Bellmore; 516-557-2688; spigabakery.com
A TASTE OF ITALY
Some of the authentic Italian specialties he's introduced haven't worked in Bellmore: Neither the cassata (an elaborate Sicilian cake), pasticciotto (custard pie) nor pizza rustica (savory pie) has found an audience. But the cannoli, which Caravello fills to order with a blend of two types of ricotta, are bestsellers, as are tarts made from his all-marzipan rainbow cookies and raspberry mousse, individual Black Forest cakes, and a "tre-colori" dessert made with layers of milk-chocolate mousse, white-chocolate mousse and dark-chocolate mousse.
A TASTE OF BROOKLYN
One Mazzola favorite that Caravello has duplicated in Bellmore is what old-timers call lard bread: a rustic loaf studded with pieces of prosciutto and salami. Caravello noted some resistance to the name, and he started calling it "prosciutto bread." It flies out of the store.
Friday, September 12, 2008
The Institute of Culinary Education Launches Center for Food Media
NEW YORK -- The Institute of Culinary Education is launching today the Center for Food Media at ICE (CFM), the latest among its professional development programs. From podcasting and blogging to cookbook writing and food history, this unique assortment of 25 classes covers all aspects of media as they pertain to the culinary world. Three special events with Food & Wine editor in chief Dana Cowin, author Michael Ruhlman, and Food Network Vice President of Culinary Production Susan Stockton are also scheduled for 2008-2009. A complete schedule is available at www.iceculinary.com/media.
Classes include food writing (for print and online, in one or multiple sessions), becoming a publicist, culinary travel writing, working with an agent, creating a TV show, food styling and photography, primers in food economics, pop culture, and experimental cuisine, doing research, restaurant reviewing, food essay writing, and media training. They target career changers, beginners, and seasoned pros, whether they work freelance or on staff.
"Career tracks that combine a love of food with writing, visual, or technological skills have become ever more viable, and plentiful," said CFM Director Anne E. McBride. "At the same time, one cannot afford to master only one aspect of the food world to succeed. The classes we offer aim at creating well-rounded food media professionals."
Instructors, who include author and photographer James Peterson, writer and blogger Andrea Strong, writer David Leite, marketing and public relations expert Jennifer Baum, food scholar Fabio Parasecoli, and syndicated columnist Marge Perry, are all actively engaged in the profession about which they teach, and possess a strong command of the media world on a national scale. They are passionate about what they do, and about teaching it to their students.
"Our decision to launch this food media initiative is a logical confluence of time, place, and resources," ICE President Rick Smilow commented. "Our career students express an ever-growing interest in food media, ICE is in the center of the media capital of the country, and so many of the experts who will be teaching at the center are already friends of the school."
Complete schedule and class descriptions are available online at www.iceculinary.com/media. For further information, please contact Kelly Ann Hargrove at 212-847-0700 ext. 217 or via email at khargrove@iceculinary.com.
About ICE
Founded in 1975 by Peter Kump, The Institute of Culinary Education (ICE(R)) offers comprehensive career training programs in Culinary Arts, Pastry & Baking Arts, and Culinary Management. With an in-depth global curriculum, dedicated chef-instructors, a strong record in externships and placements, and a clear entrepreneurial focus, ICE is widely recognized by top industry organizations as a premier pathway to begin or continue a culinary career. In 2008, ICE received the International Association of Culinary Professionals' Vocational Culinary School of the Year award. It is located at 50 W. 23rd Street in New York City.
SOURCE The Institute of Culinary Education http://www.iceculinary.com
Article found at: marketwatch.com
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