AditiHanda

AditiHanda

A master of many trades, Aditi has trained as a psychologist, HR expert and a baker! In short, an impressive concoction of skill sets drives The Baker’s Dozen, an establishment of artisanal breads without preservatives in Mumbai, India. After honing her skills at The French Culinary Institute (now International Culinary Center) in New York City, she decided to bring authentic artisan bread to India in the way it should be: genuine, healthy and affordable. A stickler for systems, Aditi has everything planned out in Excel, from baking times to email reminders. With the help of ICC’s chef-instructors, Handa developed hundreds of bread recipes for The Baker’s Dozen; it was named “Best New Bakery” by Mumbai Mirror, and Handa has since opened two additional locations.

Bio excerpted from starchefs.com

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Johnson Yu

Johnson Yu

Though Johnson Yu always wanted to be a chef, he didn’t give bread much thought until after working in kitchens for ten years. A culinary school graduate, the New York City native found himself at a restaurant that made everything in-house, except for the bread. Figuring he could fill that gap, he decided to train himself.

While at ICC, one of his chef-instructors, Amy Quazza, was tapped for the opening team of Thomas Keller’s Bouchon in Napa Valley; she hired him to join her. After two years he moved to Della Fattoria—The French Laundry’s bread purveyor before Bouchon—then returned home to NYC. Chef Johnson was lured back to ICC by its supportive environment, inspiring staff and the opportunities to continue growing as a chef and baker. He takes great pride in preserving the tradition of handcrafted bread baking by teaching the next generation.

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ICC Alumnus Marc Vetri

ICC Alumnus Marc Vetri

Marc Vetri, food entrepreneur and chef/founder of Philadelphia’s critically acclaimed Vetri Family of Restaurants, is a 1998 graduate of ICC’s Art of International Bread Baking Program and a 2005 Outstanding Alumni Award winner.

A Philadelphia native, Marc initially pursued a career in music as a guitarist before realizing his true passion came from cooking. Spending his formative professional kitchen life in Bergamo, Italy, Marc has become known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. In 1998, he and business partner, Jeff Benjamin, opened the eponymous fine-dining restaurant Vetri, which propelled Marc to the culinary forefront. Within two years of the restaurant’s debut, he was named one of Food & Wine‘s “Best New Chefs” and received the Philadelphia Inquirer‘s highest restaurant rating.

Following Vetri, Marc launched Osteria in 2007. Larger and more casual than Vetri, Osteria’s menu of traditional Italian thin-crust pizzas, homemade pastas and wood-grilled meats and fish quickly won over the dining public. In 2013, he opened a second location in Moorestown, New Jersey. Amis, named one of the top “10 Places for Pasta” in Bon Appétit magazine, opened in 2010; it specializes in small plates such as handcrafted pastas and house-cured meats.

Alla Spina, an Italian gastropub opened in 2012 and is a must-visit destination for beer connoisseurs of all levels. The following year saw Marc’s Vetri Family of restaurants expand to include Pizzeria Vetri which was named to GQ’s 2014 list of “Top 25 Best New Restaurants” in the country. This was followed by the opening of Lo Spiedo, a casual eatery with an emphasis on flame cooked food, in October 2014.

Marc is the author of Il Viaggio di Vetri, Rustic Italian Food and Mastering Pasts. His writing can also be found on The Huffington Post where he is a regular blogger.

Outside of his restaurants, Marc is deeply passionate about giving back to the community. In 2009, he and Jeff Benjamin created the Vetri Foundation for Children. The foundation’s signature initiative, “Eatiquette,” is a school lunch improvement program which services 10 schools, and has served nearly 265,000 healthy meals. Additionally, Marc and Jeff are the founders of the “Great Chefs Event,” to raise money and awareness for the pediatric cancer charity, Alex’s Lemonade Stand Foundation.

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2003

2003

It was in college that Brooklyn-born, Kierin Baldwin discovered a love for baking, and in her free time Baldwin began to collect cookbooks and teach herself how to make pies, cakes, and cookies. She worked for a few years in the photo industry before she decided to pursue her culinary interests full time and study pastry arts at the International Culinary Center. Baldwin was lucky enough to begin her new career at Café Boulud and then worked as pastry sous chef at A Voce, and Locanda Verde. After two years at the side of James Beard award-winning pastry chef, Karen DeMasco, she joined the opening team for The Dutch in SoHo as pastry chef. She recently returned to Locanda Verde as pastry chef in 2014. Baldwin focuses on seasonal, flavor-driven desserts that strike a balance between familiarity and novelty.

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Tosi

Tosi4

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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Jason-Licker-International-Culinary-Center

Jason-Licker-International-Culinary-Center

Courses of study: Pastry Arts 1999

Current occupation: Corporate Pastry Chef of Ku De Ta Restaurants in Singapore, Bangkok and Hong Kong

Winner of Iron Chef Thailand (Pastry), Jason Licker, is a corporate pastry chef overseeing multiple locations in Asia. His first internship was at Union Square Café in NYC while training at the French Culinary Institute’s Pastry Program. Offering to work for free at first, Jason earned a pastry cook position at the Michelin 3-star Jean-Georges, an experience which prepared him for his first pastry chef position at Metrazur at the age of 23. Jason then opened the The Shore Club in Miami Beach where he was promoted to executive pastry chef overseeing all food and beverage outlets including Nobu Miami Beach.  Jason has held executive pastry chef positions at the Peninsula NYC, The Westin Bund in Shanghai, The Venetian Macau Hotel and Resort, and The JW Marriott Hong Kong. His new role as corporate pastry chef includes operating Ku De Ta Hong Kong while overseeing Bangkok and Singapore Operations.

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Rebecca-DeAngelis-Pastry-Chef-ICC

Rebecca-DeAngelis-Pastry-Chef-ICC

Courses of study: Pastry Arts 2007

Current occupation: Executive Pastry Chef of Babbo in NYC

Rebecca DeAngelis , who began her training at the age of 15 at Jacques Fine European Pastries in New Hampshire, and is the youngest recipient ever to be awarded the 1st prize trophy of the Commanderie des Cordons Bleus de France for “Best Centerpiece in Pastry.” At The French Culinary Institute (now called International Culinary Center) she honed her skills in classic pastry techniques and graduated in 2007 to become pastry chef, and eventually executive pastry chef, at Mario Batali’s Babbo in NYC.

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TamTrinh-Sugarlips-Cakes-ICC

TamTrinh-Sugarlips-Cakes-ICC

Courses of study: Pastry Arts 2011

Current occupation: Owner and Cake Artist of Sugarlips Cakes  in the Netherlands

Originally from California, Tam Trinh realized at an early age that she had a great passion for both art and baking.  With her desire to bring both of these passions together, she found her ultimate passion in pâtisserie. During her training at The French Culinary Institute, Tam quickly found that of all of the pâtisserie specialties she was being taught, cake decorating was her favorite.  After moving again, but this time to the Netherlands, she finally got the opportunity to follow her passion. With an eye for design and a passion for food, she opened Sugarlips Cakes in Utrecht, with the desire to create unique, modern and delicious desserts.

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Charolette-260x300

Charolette-260x300

“I’ll always be a fashion designer. Now, my expression is in cake design…”

A graduate of Williams College and Parsons School of Design, Charlotte Neuville began her career as Assistant Designer to Perry Ellis. She became Adrienne Vittadini’s Design Director two years later and, in 1985, launched her brand, Charlotte Neuville, Inc., to retailers including Barneys, Neiman Marcus, Saks Fifth Avenue, Bloomingdales, and Harrods of London. Charlotte received critical acclaim in publications ranging fromWomen’s Wear Daily and Vogue to The New York Times, and People, and was inducted into the Council of Fashion Designers of America in 1986.

In 1996, Charlotte became a fashion executive for the retail chain that became New York and Company. In 2005, she joined The Gap as Executive Vice President of Design, where she created the record-breaking global brand PRODUCT (RED) for Bono, raising millions of dollars to combat the AIDS crisis in Africa, earning her a reputation as a brand visionary, color specialist, and trend forecaster.

After 30 years in design, Charlotte turned a lifelong hobby into a professional pursuit, merging her passion for fashion with her love of the pastry arts.  She graduated from International Culinary Center’s Cake Techniques & Design program in 2011, landing a coveted internship with master cake designer Ron Ben-Israel, then opening her own cake business called, of course, The Fashion Chef. Her couture cakes and chic confections, as visually unforgettable as they are delicious, have garnered applause from fashionistas and foodies alike, and led to the writing of her first book, “Stylish Cakes: The Extraordinary Confections of the Fashion Chef” in 2015. Her Brooklyn-based business continues to grow, including the addition of a patisserie in the works.

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MameSow

MameSow

Pastry Chef Mame Sow draws her inspiration from seasonal ingredients, spices, colors and the juxtaposition of the sweet and the savory. Spending her first eleven years in Dakar, Senegal, she is a graduate of New York’s own Park West High School where she studied under C-CAP and ultimately garnered a scholarship to the International Culinary Center.

Mame’s talents have been cultivated at the Townhouse Restaurant Group (including Aquavit, Riingo, Merkato 55), David Burke at Bloomingdales, Hotel Rivington and ultimately at Spot Dessert bar where she served as pastry chef when it won Best Dessert Bar NYC 2010.

Chef Sow’s favorite ingredient to work with is chocolate and when she is not whipping up the most delicate, indulgent, dream-worthy desserts for the Cecil and Minton’s, she is studying cookbooks, writing her dessert blog or browsing through the aisles of Kalustyans a spice store in Manhattan .

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