UDO PRAMBS

Chef-Instructor

A Certified Master Chef, Udo Prambs began training in his native country of Germany, where he earned a culinary degree, master diploma in hospitality, as well as diplomas for certified master restaurateur and hospitality business. Before coming to the United States, he worked at five-star hotels and restaurants in Switzerland, Germany, Italy, England and Israel. Chef Udo is an active supporter of the slow food movement and local cuisine.

COURSE OVERVIEWS
Classes start year-round


UPCOMING OPEN HOUSES
CALIFORNIA CAMPUS
01/17/2018 - 5:30 pm - 7:30 pm -

Courses Covered: Culinary, Pastry, Italian, Sommelier

02/28/2018 - 10:00 am - 12:00 pm -

Courses Covered: Culinary, Pastry, Italian

Chef Marc Bauer ICC Senior Director of Culinary and Pastry Arts

MARC BAUER

Senior Director of Culinary and Pastry Arts

Marc Bauer, Senior Director of Culinary and Pastry Arts at the International Culinary Center, has been honing his culinary and technical skills, as well as engaging in his passion to educate and inspire since 1992.

Born in Alsace, France, Marc grew up tending his family’s organic farm and selling his family’s produce at local farmers’ markets. It was through his rural upbringing that he began developing his keen palate and sense of flavors. Career-focused at a young age, he attended culinary school at Lycée Hôtelier Alexandre Dumas in Strasbourg, France at age 14 and trained in restaurants throughout France and Switzerland during his formative years.

Marc earned two culinary degrees in France: BTH and BTS from Lycée Hôtelier Alexandre Dumas, as well as a Bachelor of Science from SUNY Empire College. He has been a member of the prestigious Maître Cuisinier de France (Master Chef of France) North American chapter since 2004.

Marc’s interest in food science and his instinct to help people inspired him to co-author Dropping Acid: The Reflux Diet Cookbook & Cure in 2010 with over 100,000 copies sold. Most recently, his recipes were selected amongst 77 of the top French chefs for the glossy coffee table book, Master Chefs of France: The Cookbook.

His passion for cooking and traveling has landed him executive chef positions at La Boheme, Carmel, CA; Delices, New York, NY; and various positions at The International Culinary Center including Chef Instructor; Executive Chef, Catering department; Chairman of Culinary Arts; Master Chef; and now, Senior Director of Culinary and Pastry Arts for the NY and CA campus.

Marc has worked side by side with industry luminaries including Alain Sailhac, Jacques Pepin, Andre Soltner, and Jacques Torres, however he most enjoys sharing the kitchen with his son and future chef Andre.

RON BEN-ISRAEL

Guest Master Pastry Chef

As Chef-Owner of one of the country’s finest couture cake studios, Ron Ben-Israel and his creations have been featured in countless books, television shows, films and publications. Ron was named the Best Baker by Vogue Magazine and was also declared Martha Stewart’s favorite cake maker. His work appears at many of New York’s premier hotels and is delivered to destinations across the U.S. and abroad. In 2011 Ron became host and judge of the Food Network’s hit show Sweet Genius, which after three seasons was syndicated around the world, and he is a judge on Food Network’s show Cake Wars, debuting summer 2015. Ron is the only Guest Master Pastry Chef at the renowned International Culinary Center in NYC and also travels across the U.S. and internationally to teach and lecture. He is a proud member of City Harvest’s Food Council and Advisory Board as well as a supporter of Lambda Legal Defense. He shares his passion, techniques, and secrets with ICC’s New York students through exclusive courses and demos. Chef Ron joined the International Culinary Center in 1999.

JACQUES PÉPIN

Dean of Special Programs

Dazzling. Informative. Inspiring. Chef Pépin’s demonstrations are events unto themselves. With his combination of personal warmth, humor, and extraordinary experience and knowledge, he has been a powerful presenter and priceless resource at the International Culinary Center since 1988. Prior to moving to the United States, Chef Pépin served as personal chef to Charles de Gaulle.

In America he worked at the famed Le Pavillon before mastering the nuances of mass production, marketing, food chemistry, and American food tastes working in research and development for the Howard Johnson Company. One of the best known culinary teachers in the world, he’s earned a place in the James Beard Foundation’s Cookbook Hall of Fame, captured the foundation’s Who’s Who of Food and Beverage in America, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the foundation’s Lifetime Achievement Award in 2005.

Chef Pépin won a daytime Emmy award for a television show he co-hosted with Julia Child and is among an elite group that has received the Chevalier de L’Ordre des Arts et des Lettres and Chevalier de L’Ordre du Mérite Agricole, two of the highest honors bestowed by the French government.

The founder of the American Institute of Wine and Food, Pépin has influenced the global culinary community time and again with over twenty cookbooks and numerous television series, including his latest nationally-airing television series Jacques Pépin: Heart & Soul and accompanying companion cookbook, Jacques Pépin Heart & Soul in the Kitchen, both out in Fall 2015. Most importantly, Pépin shares his knowledge and expertise through teaching at the International Culinary Center.