Pastry Lead Instructor
Before becoming a pastry chef, Thomas Jones served in the military for 14 years—by his estimation, an “oddly suitable background for working in the culinary world.” After trading in his camouflage for chef whites, Chef Thomas landed premium positions at New York’s Lutéce, Daniel, and ultimately, pastry chef at the exclusive Sony Club. His advice to students is always the same: don’t give up and never stop learning. Chef Thomas himself makes a point to cook—and live—with continued curiosity; whether teaching in the kitchen, devouring new books on history and science, or volunteering in his community, he dedicates himself wholeheartedly. Chef Thomas joined The International Culinary Center in 2003.
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