Bread Coordinator & 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.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
Courses Covered: Intensive Sommelier Training