Vice President of Culinary and Pastry Arts.
Chef Candy Argondizza began her 34-year cooking adventure in New York City. With steady determination and an insatiable curiosity as her guides, she challenged herself at every opportunity, landing herself a sous-chef position at Remi, invitations to the James Beard House, and now serves as Vice President of Culinary and Pastry Arts at the ICC. Chef Argondizza leads a team of 50 chefs and oversees the menu at Michelin® recommended restaurant, L’Ecole – keeping it seasonal and current. If she had to recommend one cookbook to her students, it would be her most trusted resource, Jacques Pépin’s La Technique. Chef Argondizza joined the International Culinary Center in 2000.