Jürgen David

Jürgen David brings the rich history of classic Viennese confections with him to the Pastry Arts Program. Born and raised in Austria, Chef Jürgen was deemed a certified confectioner by the esteemed Viennese Commission of Confectioners. His determination and creativity have taken him from the 400-year-old landmark, Kvikne Hotel, in Norway to New York’s James Beard House, with many stops in between. One of the most enjoyable projects Chef Jürgen ever worked on was the construction of the world’s largest Hershey’s Kiss. In his opinion, practice is what it takes to be successful in this field. “Never stop learning. Always try to make it better.” Chef Jürgen joined The International Culinary Center in 1997.