Candy Argondizza
Vice President of Culinary and PastryAfter completing her studies at the Culinary Institute of America, Candy Argondizza embarked on a 20-year adventure in cooking in New York City. With steady determination and an insatiable curiosity as her guides, she challenged herself at every opportunity, landing herself appearances on the “Today” show and invitations to the James Beard House. If she had to recommend one cookbook to her students, it would be her most trusted resource, Jacques Pépin's La Technique. Chef Candy joined The International Culinary Center in 2000.