No Turkey Left Behind

  • By The Chew Crew

With Thanksgiving just around the corner, you didn’t think we would leave you to execute it all on your own, did you? On Monday, the Chew Crew is hosting a live chat called No Turkey Left Behind, where viewers can write in with their last minute cooking questions and have them answered just in time for the big day. Here to help with matters large or small are the chefs from the International Culinary Center, the top center for culinary education.

Initially founded as The French Culinary Institute, The ICC fosters the skills and passion of aspiring chefs around the globe. With locations in New York City, the San Francisco Bay Area, and Parma, Italy, The ICC offers a wide range of courses for all levels, ranging from pastry and bread baking, to restaurant management and sommelier training.  If you’re interested in a specific cuisine, Spanish Culinary Arts or Italian Culinary Experience may fit the bill. Perhaps you’re into supporting local farmers, and the Farm-to-Table curriculum may be more up your alley. Not only are the state-of-the-art kitchens a wonderful resource to students, so are the renowned deans, including: Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Alan Richman, Cesare Casella, José Andrés, Larry Stone, and Scott Carney.

On Monday, we will also have the honor of hearing the wisdom of these distinguished chefs as they walk us through our final cooking questions. Write to our team with any stumbling blocks you may have, and consider yourself covered. Come Thursday, we will certainly be thankful for the assistance of the ICC in ensuring we, too, will not be left behind when it comes to preparing a delicious and memorable feast.   


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