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TAMSIN KELLY

Career Services Coordinator

As Career Services Coordinator, Tamsin Kelly assists ICC students and alumni with job placement, externship placement, internships, resume building, and more. Tamsin holds a BS in Finance and Accounting from University of North Carolina, Wilmington and a Grand Diplôme in Classic Culinary Arts from the FCI (now ICC). After graduating, Tamsin worked in the Michelin-Starred kitchen of Oceana in New York City, as well as JP Morgan Chase corporate dining. Tamsin joined ICC in 2016 as career advisor to Culinary, Pastry, Sommelier and Bread students and graduates.

ICC Staff International Student Advisor Robin Hom

ROBIN HOM

International Student Advisor and Assistant Dean of Students

As Associate Dean of Students, Robin Hom plays an integral role in helping students have the best experience possible while at ICC. He oversees student’s academics, providing them with tutoring and study skills assistance. In addition to overseeing student housing, Robin is also the International Student Advisor, guiding students through the entire visa process and supporting them during their time at school. As a graduate of the ICC’s Professional Culinary Arts program, Robin has worked in all facets of the culinary industry, from line cook to Sous Chef and Chef. He has worked in the Michelin-Starred kitchen of Oceana and Wallse in New York City, Food Network, Abigail Kirsch Catering/Pier 60 and more. Robin holds a degree in Elementary Education with an emphasis in Mathematics from the University of Maryland. He joined ICC in 2012

ICC Staff Dean of Students David janke

DAVID JANKE

Associate Dean of Students

As the Associate Dean of Students here at the International Culinary Center, David serves as a point of information for students providing support and guidance for all students’ academic needs. He helps to ensure that students know and follow the school policies that have been established for the well-being of all. As a graduate of ICC’s Professional Culinary Arts program, David worked in and eventually became Sous Chef at a Michelin starred restaurant, a Managing Sous Chef at a catering company, and a private chef. He holds a degree in Civil & Environmental Engineering from Villanova University. He joined the ICC in 2015

YI YEOJIN

Education Program Assistant and Junior Chef

Favorite Restaurant Commis (Oakland) Favorite Thing About Working at the International Culinary Center Working with the students and encouraging them to be curious and active.

DAVID LOPEZ

Director of Admission - NY

Favorite Restaurant: The Water Club. One of our grads works there, I always have a great meal with excellent service. Favorite Thing About Working at the International Culinary Center: Helping people realize their dream of attending the school and working with all the fantastic people here. David joined the International Culinary Center in 2004.

BERNICE KINSEY

Director of Financial Aid

Favorite Restaurant Blue Water Grill. The food is amazing and the background jazz music further complements the experience. Favorite Thing About Working at the International Culinary Center Meeting with students and helping them realize their dreams. Joined the International Culinary Center in 2000.

JANICE RIDGEWAY

Financial Aid Advisor

Favorite Restaurant A place I recently discovered: DeStefano’s Steakhouse in Williamsburg, Brooklyn. Favorite Thing About Working at the International Culinary Center The friendly people. It's a great working environment. Joined the International Culinary Center in 2010.

MARYKATE HOWLAND

Vice President - NY

Favorite Restaurant Tanoreen in Bay Ridge, Brooklyn. The lamb fetti is amazing. Favorite Thing About Working at the International Culinary Center Working with so many people, both colleagues and students, who love food (and love to talk about food). Joined the International Culinary Center in 2009.

AMANDA CANN

Associate Director of Admission

Favorite Restaurant In New York, Le Zie. In Spain, Asador Etxebarri. Favorite Thing About Working at the International Culinary Center Being immersed in food and surrounded by the best and brightest colleagues and student body imaginable (and L’Ecole has the best Shirley Temples). Joined the International Culinary Center in 2011.

JOHN DAVIS

Senior Associate Director, Admission

Favorite Restaurant Jean Georges in New York City. I love the foie gras brûlée. Favorite Thing About Working at the International Culinary Center Helping students realize their goals. Joined the International Culinary Center in 2000.