See the confirmed speakers below, more to come!
Burlap & Barrel
Beautiful Spices, Equitably Sourced
Speaker in Pastry Plus Session: Understanding Your Spices
Burlap & Barrel sources unique, beautiful spices for professional chefs and home cooks. As a Public Benefit Corporation, they partner directly with smallholder farmers to source spices that have never been available in the US before and help improve the livelihoods of their partner farmers. They are working to build new international food supply chains that are equitable, transparent and traceable. Burlap & Barrel achieves this by connecting smallholder farmers to high-value markets; educating consumers about the impact of product traceability on human rights; and sourcing unique foods with terroir that are grown biodynamically and organically using traditional techniques.
Director of Pastry Operations at The International Culinary Center
Pastry Plus Forum: Welcome & Ice Breaker
Chef Jansen Chan began baking at a very young age and his love for the art has never wavered. A master of classic technique, this natural innovator joined ICC as Director of Pastry Operations in 2012. A Northern California native, his keen visual sense led him to an architecture degree at the University of California, Berkeley. After working briefly in that field, his true passion called to him and he moved to Paris to study pâtisserie. Chef Jansen continued his training in San Francisco’s finest restaurants including Kuleto’s, John Frank, and the Fifth Floor before accepting an invitation to work for Chef Alain Ducasse at the 3-Michelin star Alain Ducasse restaurant in New York City. He later became executive pastry chef at New York City’s Michelin-starred Oceana.
Plant-Based Dairy Products
Speaker in Pastry Plus Session: Plant-Based Future of Pastry
Founded by Aylon Steinhart and Thomas Bowman, Eclipse Foods is the maker of the first plant-based dairy products, including ice cream that is indistinguishable from dairy ice cream. They aim to develop a more sustainable, responsible, and humane food system through their plant-based ice cream. Creamier than ice cream, cheesier than cheese, milkier than milk–products so good even cows are jealous. It’s not a dairy alternative, it’s a dairy sequel.
Chef & Author, Clean Enough
Moderator in Pastry Plus Session: Plant-Based Future of Pastry
Katzie Guy-Hamilton is dedicated to inspiring others to embrace real food as a means to thrive: saving room for joy, celebration, and dessert. As a top ten Pastry Chef, Certified Health Coach, Food and Beverage Director, and Author, Katzie is redefining healthy eating. Her first book: Clean Enough: get back to basics and leave room for dessert, delivers on this sustainable approach, through an artistic collection of real food recipes, best of class desserts, and mindful lifestyle methods. A graduate of the International Culinary Center, she trained at Spago before founding the pastry kitchen of the Breslin, and running Food and Beverage for Max Brenner International. Recently named as Wanderlust’s 35 under 35 to watch in Wellness, the bridge has been made between pastry and health. Guy-Hamilton is continuing her research, development, and storytelling of celebrating fresh food and time intentionally spent globally.
Pastry Chef & Owner of Brutus Bakeshop
Panelist in Pastry Plus Form: The Business of Taste Panel
Lani Halliday is a Brooklyn-based pastry chef and food stylist who owns and runs Brutus Bakeshop, a gluten-free cake and pastry company known best for their graphic and colorful modern stencil cakes. She has made a name for herself with her delicious, colorful, gluten-free creations–including her fabulous snake cakes. Halliday’s gluten-free pastry work has garnered attention from publications including Vogue, Eater, and InStyle. Active in the industry, Halliday has contributed her time and talent to organizations such as Queer Soup Night, the roving fundraising event. Most recently, Halliday was featured on the cover of Cherry Bombe magazine, and had previously been named on the magazines Top 100 Women in Food.
Chief Pastry Officer of The Big Night Restaurant Group and ICC Dean of Pastry
Moderator in Pastry Plus Forum: The Business of Taste Panel
Emily Luchetti has helped define what great pastry means in America. She was the Pastry Chef at Jeremiah Tower’s legendary Stars in San Francisco, before moving on to lead the Pastry departments at Farallon and Waterbar Restaurants. Emily currently oversees all things sweet for The Big Night Restaurant Group in San Francisco (The Cavalier, Park Tavern and Marlowe). Creating simple, elegant desserts that are full of flavor,
Emily’s many honors include the James Beard Foundation award for Outstanding Pastry Chef (2004). In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America. She is the author of five dessert cookbooks- Stars Desserts, Four Star Desserts, A Passion For Desserts, A Passion for Ice Cream and The Fearless Baker. She is the founder of dessert worthy a movement to empower people to be more mindful of their sugar and fat indulgences. From 1994 to 1999, she served as Chairperson of Women Chefs & Restaurateurs. Emily is on the board and Chair Emeritus of James Beard Foundation Board of Trustees, a Dean at the International Culinary Center, Chef Ambassador for Wellness in the Schools (WITS) and an Oxfam Sister of the Planet.
Owner of Upwind Strategies
Speaker in Pastry Plus Session: Evaluating Partnership Agreements
Alek Marfisi owns Upwind Strategies, a small business consultancy and professional services company that makes a matching microloan to entrepreneurs in developing countries for every hour of consulting it provides. In his career, Alek has logged over 11,000 hours consulting to small companies from a myriad of industries. For the 790+ clients he has consulted to, he has helped to create and retain over 1,000 jobs nationally and fundraise over $75 million. Since 2011, Alek has taught the Culinary Entrepreneurship program at ICC. A large portion of his company’s clients are food and beverage businesses
Director, Talent & Culture, Bobby Flay Restaurants
Speaker in Pastry Plus Session: Team Diversity & Inclusion
Director of Talent and Culture at Bobby Flay Restaurants accustomed to hiring, training, supporting and retaining World Class Talent in the Wonderful World of Hospitality! 20 plus years in HR, a lifetime in Restaurants …Passions include leadership and talent management with a belief that as leaders we should always be selecting and hiring amazing people, giving them the support, tools and opportunities to succeed and partnering on accountability for all.
Most recently served as HR Director for The Meatball Shop and is a founding member of HR Professionals in Hospitality, a lecturer at The International Culinary Center Culinary Entrepreneurship program and lives and breathes an open-door policy. She does what she loves and loves what she does. Loves to garden and cook and spend time with family, friends and Chihuahuas named Latte & Mocha!
Head Baker & Owner of Sixteen Bricks Bakery
Speaker in Pastry Plus Session: The Resurgence of Bread
Ryan Morgan doesn’t take short cuts — in fact, he’ll probably take his motorcycle along the scenic route, and run out of gas along the way. That’s where he thrives. When Morgan took over the family business — a bakery that was barely making enough to pay rent, let alone flour — he did it for his step-dad. He threw himself into it, gave up a good paying job with Johnson & Johnson, sold his motorcycle, and cashed in his 401(k). There are shortcuts to producing the perfect loaf. You can add flavors, coloring, and preservatives. But real bread, Sixteen Bricks bread, is a living organism that reacts to its environment. In 2019 Morgan qualified for the Coup De Mont, the world cup of bread. It’s a challenge that he’s worked tirelessly for. “I want someone to eat this bread whose eaten thousands of baguettes. I want to know how to get better, I want real feedback,” he says. “That’s what will take us to a whole new level.”
Fine Vanillas & Flavors
Speaker in Pastry Plus Session: Everything Vanilla
Nielsen-Massey Vanillas is on a mission to delight people with nature’s finest tasting vanillas and flavors. As pure vanilla and flavor specialists, Nielsen-Massey’s story is more than a hundred years in the making. In business since 1907, the Nielsen-Massey brand has built an enviable reputation for the quality and consistency of its pure vanillas. While vanilla remains at the heart and soul of Nielsen-Massey, they now offer a wide range of pure flavor extracts.
Pastry Chef/Founder of Savour Chocolate & Patisserie School
Panelist in Pastry Plus Forum: The Business of Taste Panel
Speaker in Pastry Plus Session: Ruby Chocolate Innovation
Australia’s own Queen of Chocolate, Kirsten Tibballs, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kirsten is the host of her own TV show, The Chocolate Queen, in which she shares her favourite tips and tricks for working with chocolate in your own kitchen. Her first cookbook, Chocolate to Savour, won the award for Best Photography from Gourmand (UK). Kirsten is also the author of a second cookbook, Chocolate, a tribute to her hero ingredient. Kirsten represented Australia at the World Pastry Team Championships in Las Vegas, USA, where she won best in the world for her handmade chocolates and received Gold and Bronze medals for her patisserie and chocolate artistry in the Pastry Olympics in Germany. Kirsten is the founder of Savour Chocolate & Patisserie School, the first school in Australia solely dedicated to teaching the art of chocolate and patisserie in both hands-on and online classes.
Pastry Chef of Gramercy Tavern
Speaker in Pastry Plus Conference Address
Miro Uskokovic is the Pastry Chef of Gramercy Tavern. Born and raised in Serbia, Miro grew up on a family farm where his mother had small cheese and cake-making operations. At 17, he traveled to the U.S. for the first time to live in Greentown, Indiana for a year as part of a high school exchange program. After returning home to Serbia and attending hospitality college, Miro relocated to Greentown where he nurtured his love of baking, working with local Pastry Chef Andrea Kirkpatrick in her shop Pastry Diva, known for modern American cakes.
He then enrolled in the Culinary Institute of America, where he received an Associate’s Degree in the culinary program in 2010. Miro has worked in the kitchens of Jean Georges, Chef George Mendes’ Aldea, and now Gramercy Tavern. Miro’s contemporary American desserts are created out of a collection of personal memories and experiences, as well as influence from other cuisines. Miro was also named one of Dessert Professional’s “Top 10 Pastry Chefs” in 2015.
Head Chocolatier & Founder of Stick With Me
Speaker in Pastry Plus Session: Design in Pastry
Susanna Yoon is the head chocolatier, founder, and heart behind one of New York’s finest confectionaries and chocolate shops, Stick With Me Sweets. In 2010, Susanna left her corporate career and enrolled in the Professional Pastry Arts program at The International Culinary Center. She honed her skills in restaurants such as Daniel Boulud’s Cafe Boulud and Thomas Keller’s Per Se restaurant. During her time at Per Se, she became the head chocolatier–mastering the art of hand-shelled chocolates. Susanna attributes her intense, keen-eye for perfection to her training in Thomas Keller’s Three-Michelin starred kitchen. In December of 2014, Susanna opened Stick With Me Sweets, a confectionery specializing in hand-made, luxurious treats, including 26 uniquely flavored handcrafted bonbons, slow-cooked caramels, hand-rolled truffles, crisp toffees, nougats, pralines, and nostalgic candy bars. Susanna’s extensive pastry knowledge, attention to detail, and dedication to excellence are what make Susanna’s chocolates so incredibly delicious! No matter what you choose at Stick With Me Sweets, Susanna has ensured it’s going to be one of the best sweets you’ve ever had!