ICC always seeks to improve. One of the ways we ensure that our programs are relevant to the ever-changing culinary industry is by gathering feedback from an accomplished group of chefs and industry professionals.

These Program Advisory Commitee (PAC) members meet on a regular basis to assess curriculum content and the state of our facilities and equipment. That way, we stay in step with the latest industry trends in order to best prepare our students for the challenges of the current marketplace.

Culinary Arts PAC

  • Chris Beischer, Executive Chef of Mercer Kitchen
  • Robert Ubhaus, Senior Sales Manager of D’Artagnan
  • Andrew Smith, Executive Chef of Riverpark
  • Nicolas Ciccione, Executive Chef of The Met-Metropolitan Museum of Art
  • Howard Kalachnikoff, Executive Chef of Gramercy Tavern
  • Farideh Sadeghin, Chef of the Test Kitchen for Vice Media and Munchies
  • Alexandra Trogisch, Chef of Skylark and Abigail Kirsch Catering

Pastry, Bread and Cake PAC

  • Fritz Knipschildt, Pastry Chef/Owner of Knipschildt Chocolates and Cafe
  • TJ Obias, Pastry Chef/Owner of Du Jour Bakery
  • Dorina Yuen, Human Resources at ABC Kitchens (ICC Grad)
  • Katzie Guy-Hamilton, Director of Food & Beverage at Equinox (ICC Grad)
  • Miro Uskokovic, Pastry Chef of Gramercy Tavern
  • Bari Musacchio, Chef/Owner of Baz Bagels (ICC Grad)
  • Charlotte Neuville, Pastry Chef/Owner of Charlotte Neuville Cakes and Confections (ICC Grad)

Sommelier PAC

  • Monika Caha, Founder of Modern Food and Wine Concepts
  • Michael Connolly, Brand Manager of Winebow
  • Gerry Dawes, Founder and President of Spanish Artisan Wine Group
  • Tony DiDio, Founder of Tony DiDio Selections
  • Nora Favelukes, President of QW Wine Experts
  • Tara Q. Thomas, Executive Editor of Wine & Spirits magazine
  • Jhonel Faelnar, Beverage Director of Atomix (ICC Grad)
  • Jason Jacobeit, Beverage Director of Bâtard

Leave a Reply

Your email address will not be published.

Comment moderation is enabled. Your comment may take some time to appear.