Melissa Weller

2004 Graduate of Professional Pastry Arts

After a career in chemical engineering, master baker Melissa Weller felt she needed a change of pace. She found it in the Professional Pastry Arts Program at ICC. After graduating in 2004, Melissa went on to work in the kitchens of Babbo, Per Se, Bouchon and Roberta’s.

Armed with a resume of NYC’s best bakeries, Melissa started experimenting at home making bagels, perfecting her recipe with each new batch. Her next stop was the outdoor Brooklyn markets, where she sold her homemade bagels, garnering critical acclaim and catching the attention of The Major Food Group. In 2013, Melissa became head baker and co-owner of Sadelle’s earning the title of “The Bagel Whisperer” for her inventive creations.

Now, Melissa ventures on a new journey as Pastry Chef of the recently opened Walnut Street Café in Philadelphia, PA.

ALUMNI PROFILES

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us


Samantha Stephens

Course of study: Professional Pastry Arts
Year of Graduation: 2010
Oatmealsny.com

Sam Stephens is the chef & owner of OatMeals, the world’s first oatmeal cafe, located in Greenwich Village, NYC. She completed the International Culinary Center’s Pastry Arts program in 2010. Sam grew up in Fairfax, VA, and is a graduate of Baruch College. She worked in the investment banking world for more than eight years and attended ICC nights and weekends while working full time.

OatMeals opened in 2012 and offers 30 signature oatmeal bowls ranging from healthy to sweet to even savory oatmeal as well as various oatmeal pastries and treats! Quaker Oats titled Sam their “Creative Oatmeal Officer” in 2012 and she has held the title ever since. In this role she works with Quaker as a brand ambassador to show the world how nutritious, exciting, and versatile oatmeal can be through recipes, PR and social media activities, and speaking events. She also consults with various R&D projects for PepsiCo, Quaker’s parent company. She has contributed and guest edited recipes for outlets such as The Huffington Post, Kitchen Daily, Self Magazine, Well+Good, and Women’s World Daily.

Sam has appeared in broadcast segments including CBS’s Live from The Couch, ABC’s Eyewitness News, and NBC’s News 4 New York. Additionally, she has been featured in an array of wide-reaching local and national publications such as The Wall St Journal, The New York Times, and Women’s Health.

Sam engages in frequent speaking events on female entrepreneurship, as well as the benefits of incorporating oatmeal into a healthy lifestyle. She is now globally recognized as an oat expert and even participates in oat conferences with farmers from around the world. Sam is working on a cookbook and store expansion into many cities!

ALUMNI PROFILES

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us


Julian Medina

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.

ALUMNI PROFILES

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us


Aditi Handa

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

ALUMNI PROFILES

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us


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.

ALUMNI PROFILES

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us


ICC Alumnus Marc Vetri

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.

ALUMNI PROFILES

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us


Kierin Baldwin

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.

ALUMNI PROFILES

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us


Christina Tosi

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.

ALUMNI PROFILES

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us


Jason Licker

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.

ALUMNI PROFILES

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us


Rebecca Deangelis

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.

ALUMNI PROFILES

SCHEDULE A TOUR
Book a 1-on-1 consultation
Fields marked with an * are required

Tours Available M-Th 9am to 5pm and Fri 9am to 3pm.
For Saturday Tours, Please Contact Us