Julian Medina, chef-owner of Toloache, Yerba Buena, Coppelia, Tacuba Mexican Cantina and La Chula has been creating refined Mexican cuisine for over fifteen years. Raised in Mexico City Julian moved here in 1996 and graduated from ICC (formerly French Culinary Institute) in 1999. He has been featured in many publications, including The New York Times, The New Yorker and on Iron Chef America in 2011.
Christina Tosi is the pastry chef, owner and founder of Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appetit Magazine. As founder of the dessert program within David Chang’s restaurant group, Momofuku, Christina helped Momofuku Ko earn two stars from the Michelin Guide and Momofuku Ssäm jump onto Restaurant Magazine’s top 100 restaurants in the world list.
Chef Christina Tosi — 2004 graduate of ICC’s Professional Pastry Arts Program — has been recognized multiple times by the James Beard Foundation; she is the recipient of the James Beard Rising Star Chef award (2012), a finalist for the James Beard Outstanding Pasty Chef award (2014) and the winner of James Beard Outstanding Pastry Chef award (2015).
Christina is now on the judging panel for MasterChef Junior and MasterChef. She lives in Brooklyn, NY with her three dogs and eats an unconscionable amount of raw cookie dough every day.
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Susanna Yoon is the head chocolatier, founder, and heart behind one of New York’s finest confectionaries and chocolate shops, Stick with Me. Although, Susanna did not begin her professional career in chocolates, let alone the kitchen. After working in a multitude of different industries like music, advertising, and marketing; Susanna found her true passion in a humidity-controlled chocolate room at Per Se.
In 2010, Susanna left her corporate career and enrolled in the Professional Pastry Arts program at The International Culinary Center (formerly The French Culinary Institute). While at ICC, she completed an externship with Chef Richard Leach at Park Avenue before landing her first job as a pastry cook at Cafe Boulud. Susanna spent a year honing her skills in Daniel Boulud’s restaurant before moving onto the prestigious kitchens of Per Se in August of 2011. Susanna spent two years at Per Se, working in pastry before becoming head chocolatier–mastering the art of hand-shell chocolates. Susanna attributes her intense, keen-eye for perfection to her training in Thomas Keller’s three Michelin starred kitchen.
In December of 2014, Susanna opened Stick with Me, a confectionery specializing in hand-made, luxurious treats, including 24 uniquely flavored hand-shelled bon-bons, flavored caramels, chocolate truffles, crisp brittles, toffees, nougats, nut butters, and elegant small cakes.