Johnson Yu
Lead Bread Chef-Instructor

Johnson Yu graduated from Paul Smith’s College for Culinary Arts before attending ICC’s bread program to specialize in artisanal bread. While attending the program, he was hired as one of the first bakers at Bouchon by former ICC Bread Instructor Amy Quazza. After baking at Bouchon and Della Fattoria, Chef Johnson was lured back to The FCI by its supportive environment, inspiring staff, and the opportunities to continue growing as a chef and baker. He advises his students to work hard, but to make sure they are having fun in the process. Chef Johnson joined the International Culinary Center in 2006.

COURSE OVERVIEWS
Classes start year-round

ADD

UPCOMING OPEN HOUSES
NEW YORK CAMPUS
12/08/2016 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

12/12/2016 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/09/2017 - 6:30 pm - 7:30 pm -

Courses Covered: Culinary Entrepreneurship

01/12/2017 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread

01/30/2017 - 6:00 pm - 8:00 pm -

Courses Covered: Culinary, Pastry, Italian, Cake, Bread