REGINA ARAGON-ESPINO
Program:
Pastry & Baking
Education: University of the Philippines;The
Institute of Culinary
Education
Experience: Le Cirque 2000, Osteria del Circo, Roy's
New York at the Marriott Financial Center,
Mandarin Oriental
(Manila, Philippines)
Did You Know? Regina specializes in combining Asian flavors
in classic desserts. |
NEIL BERMAS, PH.D.
Program:
Culinary Management
Education: University of Miami; Brandeis University (Ph.D.)
Experience: New York University (adjunct associate professor), café owner, Bermas Associates Management Consulting (hospitality and food)
Did You Know? Neil has qualified for the National Semi-Finals Cutting Horse Competition. |
JAMES BRISCIONE
Program: Culinary Arts
Education: Samford University
Experience: Restaurant Daniel, Café Bottega, Highlands Bar & Grill
Did You Know?: James passed up a college football scholarship to spend more time at Greenmarkets and in kitchens. |
BRIAN BUCKLEY
Program:
Culinary Management
Education: Hunter College; The Institute of Culinary Education
Experience: Restaurant consultant, Splendido and Hubert's (general manager)
Did You Know? Brian has appeared on-air as a culinary consultant for WABC-TV more than 15 times. |
SIM (SIMON) CASS
Program:
Pastry & Baking
Education: Thames Valley University (London)
Experience: Balthazar (founding baker), Lucky Strike, Carlton Tower Hotel (London), Park Lane Hotel (London)
Did You Know? Sim lived for many years on a boat docked on the Hudson River at 79th Street. |
RON CIAVOLINO
Director of Wine Studies
Program:
Wine Studies
Education: Columbia; Cornell (Masters);The Institute of Culinary Education;
The Wine and Spirit Education Trust of Great Britain; Sommelier Society of
America
Experience: Ritz-Carlton, Sherry-Lehmann, Palio, catering
Did You Know? Ron, a former monk, has cooked for the
Boston Celtics and sold Grappa to Bruce Springsteen. |
FAITH DROBBIN
Pastry & Baking
Education: Tyler School of Art; Temple
University; The Culinary Institute of America
Experience: Luna Park Café, Art Institute of Chicago, Faith's
Cakes (owner)
Did You Know? Faith provided cakes and more to Dean & DeLuca
and numerous fine restaurants. |
FRANK GAROFOLO
Program:
Culinary Arts
Education: Rider College; St. Joseph's College
(Masters);The New School
Experience: Rocking Horse Café (owner),The
New School, The Restaurant School (Chef-Instructor), consultant
Did You Know? Frank was the program director at the
Italian Culinary Institute for Foreigners in Italy. |
TOBA GARRETT
Master Chef-Instructor,
Cake Decorating
Program:
Pastry & Baking
Education: Fordham University; Long Island University;
Le Cordon Bleu (Paris)
Experience: The New School and The French Culinary
Institute (Chef-Instructor); Cake Decorating by Toba (owner); Creative
Cookies and Creative Cake Decorating (author)
Did You Know? Toba is a nationally recognized, award-winning
cake decorator. |
|
EINAV GEFEN
Program:
Culinary Arts
Education: The Institute of Culinary Education
Experience: Orna & Ella, MulYam, Danal, Restaurant Daniel
Did You Know? Einav was the first woman to ever work
the line at MulYam, the GaultMillau's #1 restaurant in Israel,
and wrote the recipes for the book Art and Cook. |
CHRIS GESUALDI
Program:Culinary Arts
Education: The Culinary Institute of America
Experience: Montrachet, Tonic, Rakel, Le Bernardin
Did You Know?: Before Rakel, Chris worked with Thomas Keller at Raphael, where it was just the two of them in the kitchen. Also, Chris created what has become Montrachet’s signature dish, Truffle-Crusted Salmon |
ANDREW GOLD
Director of Student Affairs
Education: Ithaca College;
Berkeley College of Music; The Culinary Institute of America
Experience: Restaurant 301 at the Hotel Carter (Eureka,
CA),Waldorf-Astoria, The Russian Tea Room, Andrew Gold Wines
(importer), restaurant consultant
Did You Know? Andrew has won first prize for canapés
at the Société Culinaire Philanthropique. |
"The
instructors and staff are dedicated to creating a truly enjoyable
learning experience. Through them I've gained access to a large
network of culinary professionals."
—JOHN GALINDO,
Culinary Arts '01 |
KATHRYN GORDON
Program:
Pastry Arts
Education: Vassar, NYU Stern School of Business (MBA),
L'Académie de Cuisine
Experience: Osteria del Circo, Tavern on the Green,
Windows on the World, Kinkead's
Did You Know? Kathryn is a coordinator for the national
and world pastry championship. |
ALEX GUARNASCHELLI
Program:
Culinary Arts
Education: Barnard College, Ecole de Cuisine La Verenne
Experience: Butter, Restaurant Daniel, Nick and Stef's,
Restaurant "La Butte Chaillot" (Paris), Restaurant
Guy Savoy (Paris)
Did You Know? Alexandra lived, studied and worked
in France for seven years and has assisted Patricia Wells
with two cookbooks.
|
MICHAEL HANDAL,
CCC, CCE
Culinary Arts Program Director
Program:
Culinary Arts
Education: Fordham University; The Culinary Institute of America
Experience: La Côte Basque, The Helmsley Palace
Did You Know? Michael was inspired to cook by watching episodes of "The
French Chef" and is ICE®'s resident expert on charcuterie. |
CATHY KAUFMAN
Program: Culinary Arts
Education: Cornell University; New York University School
of Law;The Institute of Culinary Education
Experience: March, Sotheby's, Steinhardt & Partners
(corporate chef)
Did You Know? Cathy has a passion for food history,
has written for the Oxford Symposium on Food and Cookery,
and was an editor and contributor to the Oxford Encyclopedia
of Food & Drink in America. |
NICK MALGIERI
Director of Baking Programs
Program: Pastry & Baking Arts
Education: Seton Hall University; The Culinary Institute
of America
Experience: Windows on the World, Hotel de Paris (Monte
Carlo)
Did You Know? Nick has written six cookbooks, won an
IACP/Julia Child Cookbook Award and frequently appears on PBS
and the Television Food Network. |
MARC MAYNARD-PARISI
Program:
Culinary Management
Education: Cornell University
Experience: Blue Smoke (current General Manager), Union
Square Cafe, Jazz Standard, Blue Smoke Catering
Did You Know? Marc has a degree in landscape architecture
and started his restaurant career by answering the phones
at Union Square Cafe. |
SCOTT MCMILLEN
Program:
Pastry & Baking
Education: The French Culinary Institute
Experience: The Manhattan Ocean Club
Did You Know? Scott is the executive pastry chef at
The Manhattan Ocean Club and a contributor to the restaurant's
cookbook. |
REBECCA MILLICAN
Program:
Pastry & Baking
Education: The Utah State University; The Institute
of Culinary Education
Experience: Lespinasse, Ryland Inn, Park Pastries
Did You Know? Rebecca is an avid quilter and has created
pastry showpieces for national magazines. |
CHAD PAGANO
Program:
Pastry & Baking
Education: Dowling College; New York Restaurant School;
The Culinary Institute of America
Experience: Great Performance Catering, Times
Square Hilton, An American Place
Did You Know? From 1989 to 1992, Chad was the
leader of a U.S. Army sniper team. |
GERRI SARNATARO
Program:
Culinary Arts and Pastry & Baking
Education: New York University; Columbia University;The
French Culinary Institute
Experience: Aureole, Wood's, Lavin's, Le Petite
Jardin Catering
Did You Know? Gerri is a cyclist and an expert
on artisan breads. |
KAREN SCHLEY
Program:
Culinary Arts
Education: The Culinary Institute of America
Experience: Word of Mouth Foods, Maxim's, Westbury
Hotel
Did You Know? Karen collects antique kitchen gadgets
and is active in testing new recipes for the school. |
MICHAEL SCHWARTZ
Program:
Culinary Arts
Education: University of Delaware; The Culinary Institute
of America
Experience: Back Bay Grill (Maine), Osteria del
Circo, Le Cirque
Did You Know? Michael is a black belt in karate
and is fascinated by Spanish cuisine. |
SABRINA SEXTON
Program:
Culinary Arts
Education: Johns Hopkins University; The Institute of Culinary Education
Experience: Gramercy Tavern, Chanterelle, ABC-TV
(corporate chef)
Did You Know? Sabrina is ICE®'s resident
expert on cheese. |
TED SIEGEL
Program:
Culinary Arts
Education: The New School; Franconia College;The Culinary
Institute of America
Experience: Chez Panisse, L'Acajou, Washington
Square Hotel, Orso Restaurant, Kuletos, Coco Pazzo
Did You Know?Ted has been a stagiere in five
Michelin-starred restaurants in France and Italy. |
RICHARD SIMPSON, CCP
Director of Education
Program:
Culinary Arts and Pastry & Baking
Education: New York University;The Institute of Culinary
Education
Experience: Trois Étoiles, Union Square Café,
caterer
Did You Know? Richard has written instruction manuals
for the IACP. |
R. ALLEN SMITH
Program:
Culinary Arts
Education: Dallas County Community College, Ecole de Cuisine La Varenne
Experience: J & W Seligman & Co., Inc.
(former corporate chef), Santa Fe School of Cooking,
Nigerian Embassy in Paris
Did You Know? Allen hosted a weekly cooking show
in Longview, Texas. |
MICHELLE TAMPAKIS
Master Chef-Instructor,
Chocolate
Program:
Pastry & Baking
Education: Bergen Community College;The Culinary Institute of America Experience: Bridgewaters,
Dow Jones (corporate chef),Windows on the World
Did You Know? Michelle has appeared on CBS-TV
and in Redbook as an expert on chocolate. |
CARA
TANNENBAUM
Program:
Pastry & Baking
Education: Antioch College; SUNY Albany; New York Restaurant School
Experience: Quarropus Restaurant (owner), caterer
Did You Know? One of Cara's ongoing catering
clients is the New York Philharmonic. |
ANDREA TUTUNJIAN
Pastry & Baking
Career Program Director
Program:
Pastry & Baking
Education: LeMoyne College;The Institute of Culinary
Education
Experience: Le Cirque, Rainbow Room
Did You Know? Andrea, once a financial analyst, was
the food stylist for several of Nick Malgieri's cookbooks. |
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RICHARD VAYDA
Program:
Culinary Management
Education: Augusta College; New York University (Masters)
Experience: Art Institute of New York City (instructor),
Mountain Brook Dining (chef and managing partner)
Did You Know? Richard is a member of the Sommelier
Society and is co-owner of a bistro in Norwalk, CT. |
ERICA WIDES
Program:
Culinary Arts
Education: School of Visual Arts; The New School
Experience: Nosmo King, Harvest, Savoy, Arcadia, catering, recipe development
Did You Know? Erica is an expert in Southeast Asian cuisines and has
taught in Singapore. |
JEFFREY YOSKOWITZ
Program:
Pastry & Baking
Education: New York City Technical College
Experience: Maurice Pastry (owner), Les Friandises,
Atrium Club, Alazurra
Did You Know? Jeff's client list included President
Bill Clinton, George Steinbrenner and the United Nations. |
STEPHEN ZAGOR
Culinary Management
Program Director
Education: Tulane; Cornell Hotel (Masters); Dartmouth
Experience: Trattoria Dell' Arte, Marriott, Rosey
Tomatoes (owner), New York University (professor), Manager
of Coopers & Lybrand's restaurant consulting group
Did You Know? Stephen Is a children's magician
and musician. |
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