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

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

marc-bauer-ICC-Chef-Instructor

Master Chef

Marc Bauer is the Master Chef at The International Culinary Center, where he has spent the last 24 years honing both his culinary and technical experience, engaging in his passion to educate and inspire.

Born in Alsace (France) were his family owns an organic Farm, Marc grew up he learning to eat the produce, food and charcuterie from the farm with the seasons. He attended Strasbourg’s culinary School at the age of 14 years old and trained during the summer months in restaurants throughout France and Switzerland.

He earned two culinary degrees in France: BTH and BTS, as well as a Bachelor of Science from SUNY College in New York and has been a Master Chef of France (Maitre Cuisinier de France) since 2004. Marc’s interest in Food Science and his instinct to help people led him to write a cookbook (Reflux) in 2010 with over 100,000 copies sold.

His interests in cooking and traveling has landed him his first  executive Chef jobs in Carmel, CA (La Boheme), then in Manhattan in 1991 (Delices) and later became Chef Instructor at the International Culinary Center, Executive Chef of the Catering department, Chairman of Culinary Arts and Master Chef.

Through his years of experience, Marc Bauer has worked side by side with experts in the industry including Alain Sailhac, Jacques Pepin, Andre Soltner, and Jacques Torres.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

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.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

dean-jacques-pepin

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.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
10/04/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

10/22/2016 - 11:00 am - 1:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread