Chef-tom-jones-ICC

TOM JONES

Pastry Lead Instructor

Before becoming a pastry chef, Thomas Jones served in the military for 14 years—by his estimation, an “oddly suitable background for working in the culinary world.” After trading in his camouflage for chef whites, Chef Thomas landed premium positions at New York’s Lutéce, Daniel, and ultimately, pastry chef at the exclusive Sony Club. His advice to students is always the same: don’t give up and never stop learning. Chef Thomas himself makes a point to cook—and live—with continued curiosity; whether teaching in the kitchen, devouring new books on history and science, or volunteering in his community, he dedicates himself wholeheartedly. Chef Thomas joined The International Culinary Center in 2003.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

michelle_doll_olson-ICC

MICHELLE OLSON

Pastry Chef-Instructor

Though Chef Michelle Doll Olson started selling pies and working in a pizzeria in high school, she didn't consider a career in the food industry until after working for some of the city's top design and branding firms. After 10 years in the design industry, she traded pencils for whisks and attended ICC's Pastry Program and began as a sugar artist for Ron Ben-Israel. After a stint as Head Chef at Patisserie Colson, she opened Michelle Doll Cakes and joined International Culinary Center (ICC) as Chef-Instructor in Pastry Arts and Cake Techniques + Design in 2013. When asked about her return, she says "I love it here. The other instructors are truly inspirational." Michelle's cakes have appeared in several publications, including Bride’s, Vogue.com, The Knot and New York Magazine. She scuba dives, practices archery and has competed in Throwdown with Bobby Flay. (She won.)

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

Kathy Sadler

KATHY SADLER

Pastry Chef-Instructor

Chef Sadler is no stranger to culinary education. She was most recently a pastry and baking instructor at the California Culinary Academy, San Francisco and the Culinary and Hospitality Institute in Alabama. While in California, Chef Sadler followed in her grandmother’s trailblazing footsteps (who was a wedding cake designer) and also opened and ran her own cake and pie business, Kathy Sadler, Inc. Her advice to aspiring culinary entrepreneurs would be to work hard, with full dedication, but to also have fun and enjoy the journey. Fortunate enough to have line cook and pastry chef experience in both the US and France, Chef Sadler says her favorite thing about cooking in France is working with extraordinarily fresh ingredients. Chef Sadler joined the International Culinary Center in 2013.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

Cynthia Peithman

CYNTHIA PEITHMAN

Cake and Pastry Lead Instructor

Many of Chef Cynthia Peithman’s best culinary memories revolve around her family: her grandmother’s chicken soup, her mother’s stuffed cabbage, pancakes with her kids. So it should not come as a surprise that she runs her own specialty cake business, Cakeline; after all, cakes celebrate the occasions that bring families and friends together. Chef Cynthia merges her baking talents with her visual arts background to make truly show stopping results, and her wedding cakes are featured in bridal magazines with perennial regularity. Chef Cynthia joined The International Culinary Center in 2005.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

Mark Gerlach

MARK GERLACH

Pastry Chef-Instructor

A graduate of The International Culinary Center’s Culinary, Pastry, and Bread programs, Chef Mark was Executive Chef of the Nick & Toni’s Restaurant Group as well as the Pastry Chef de Cuisine at Mesa Grill in Las Vegas. Among his career achievements, he names being selected by the James Beard House as a participant in their 2010 “Chefs & Champagne” event in the Hamptons as one of his career highs. He feels that love for food, passion for your craft, and patience with yourself and others are the keys to career success, and he is eager to pass along the skills he has learned to the next generation of pastry chefs. Joined The International Culinary Center in 2011.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

Michael Zebrowski

MICHAEL ZEBROWSKI

Pastry Chef-Instructor

A decade after graduating from The International Culinary Center (and being named 2009 Outstanding Pastry Alumni), Chef Michael Zebrowski returned to the school as an instructor. Chef Michael has earned a number of awards that reflect his extraordinary discipline and ambition: Grand Prize winner of Sorrento's Mascarpone Contest (2003) and first place from Sunkist's Cooking with Citrus competition (2002), to name a few of his many blue ribbons. As the former executive pastry chef of the Westin Hotel in Morristown, New Jersey, Chef Michael's desire to teach the next generation of professional chefs comes from the rewarding moments he has experienced mentoring and teaching in the kitchen. Chef Michael joined The International Culinary Center in 2009.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

claudia silva

CLAUDIA SILVA

Pastry Lead Instructor

When Chef Claudia Silva first went to University in Chile, she wanted to build highways and bridges. But once she discovered her passion for food and feeding people, the trajectory of her life changed forever. After 20+ years of working professionally in New York City, Barcelona, San Francisco and Santiago, she returned to her alma mater in 2006 and is now ICC’s Pastry Lead Instructor–a position she treasures because it gives her a chance to “learn from students every single day.” She credits success in the culinary field to discipline and dedication. “It’s not enough to LIKE to cook or bake. First feel passion for this profession.”

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

Stephany Buswell

STEPHANY BUSWELL

Pastry Chef-Instructor

A Certified Master Baker, Chef Stephany has worked in the baking industry for more than 35 years. After gaining experience at some of the top bakeries in the Santa Cruz and Capitola, California, she went on to open her own bakery and wedding cake business. Along with her expertise in European-style baking, Chef Stephany also has experience in baking with natural foods.She began teaching in 1989, and has a passion for sharing her years of experience baking bread and pastries and cake decorating with others.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

Toni Lynn Dickinson

TONI LYNN DICKINSON

Pastry Lead Chef-Instructor

Before becoming a chef, Chef Toni Dickinson graduated from Smith College with a double major and danced professionally with the Alvin Ailey American Dance Theater of New York. After great success in the performing arts world, she traded the stage for the kitchen and enrolled in The International Culinary Center. This training led to pastry work in restaurants like the River Café and Le Cirque, and private catering positions with the Italian Consulate as well as her own catering company, Amye J’s. She brings her remarkable teaching skills to the Pastry Department, where her thoughtful interaction with students challenges them to think—and cook—creatively. Chef Toni Lynn joined The International Culinary Center in 1998.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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

Christopher Ciresi

CHRISTOPHER CIRESI

Pastry Arts Lead Instructor

“Like music, cooking cultivates your soul,” says Chef Christopher Ciresi, who is not only an accomplished chef but also a classically trained cellist. As the pastry chef at Manhattan’s legendary Plaza Hotel, Chef Christopher created stunningly inventive showpiece work that wowed guests from all over the world. At the school, he demonstrates a soulful appreciation and understanding of his craft, and his students are constantly inspired by his boundless energy and global influences. Chef Christopher joined The International Culinary Center in 2000.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

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

01/30/2017 - 6:00 pm - 8:00 pm -

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