Vice President of Culinary and Pastry Arts
ICC’s head of culinary and pastry Chef Candy Argondizza leads a staff of 50 chefs and oversees curriculum changes for the professional and amateur programs, keeping pace (and ahead of) an ever-changing industry. She works with ICC’s legendary deans as well.
Chef Candy brought considerable experience with her when she joined ICC’s faculty in 2000 as a chef-instructor, having cooked professionally since 1979. Tapping her natural talent and determination to succeed in New York City, she landed a sous chef position at Remi, followed by several executive chef positions and invitations to cook at the James Beard House. Her strong interpersonal skills and depth of knowledge led to her quickly rising up the ranks at ICC to a leadership position at the school.
Chef Candy’s most trusted resource as a chef and educator is Jacques Pepin’s La Technique, the book she most returns to and always recommends. An accomplished triathlete, she also believes that a balanced lifestyle is the key to success, a wisdom she hopes to impart to her team and to ICC’s students.
Seeing students grasp the techniques they will need to pursue their dreams is her greatest reward as an educator. Her accomplishments as a teacher and administrator were recognized by the International Association of Culinary Professionals (IACP) when she received the coveted “Educator of the Year” award in 2012.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Intensive Sommelier Training
Courses Covered: Culinary, Pastry, Italian, Cake, Bread
Courses Covered: Culinary Entrepreneurship