Regina
Aragon-Espino

Program: Pastry & Baking Arts
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.

Tara
Berman

Program: Culinary Management
Education: University of Buffalo, The Institute of Culinary Education
Experience: Irving Farm Coffee Company (consultant), Bouchon Bakery, The French Laundry, Per Se (general manager), TaraPaige Group (managing partner)
Did You Know? Tara got her first taste of being an entrepreneur while in elementary school making and selling sandwiches to the families in her neighborhood.

James
Briscione

Program: Culinary Arts
Education: Samford University
Experience: Daniel, Cafe 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 WCBS-TV more than 30 times.

Sim
Cass

Program: Pastry & Baking Arts
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.

Faith
Drobbin

Program: Pastry & Baking Arts
Education: Tyler School of Art, Temple University, 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.

Kate
Edwards

Program: Culinary Management
Education: University of Massachusetts
Experience: Balthazar, Town, Per Se, Le Cirque
Did You Know? Kate is an active restaurant consultant and once ran three marathons in one year.

Toba
Garrett

Program: Pastry & Baking Arts
Education: Fordham University, Long Island University, Le Cordon Bleu (Paris)
Experience: The New School and French Culinary Institute (Chef Instructor), Cake Decorating by Toba (owner), Wedding Cake Art & Design, Professional Cake Decorating (author)
Did You Know? Toba is a nationally recognized award-winning cake decorator.

Chris
Gesualdi

Program: Culinary Arts
Education: 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

Program: Culinary Arts
Education: Ithaca College, Berkeley College of Music
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

Kathryn
Gordon

Program: Pastry & Baking Arts
Education: Vassar, New York University 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 championships.

"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

Michel
Handal, CCC, CCE

Program: Culinary Arts
Education: Fordham University, 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.

Julia
Heyer

Program: Culinary Management
Education: Cornell University
Experience: Heyer Performance, Modern Mexican Restaurant Group (director of development), SushiSamba
Did You Know? Julia speaks French, German, Spanish and English.

Sam
Kadko

Program: Culinary Arts
Education: Brooklyn College, Culinary Institute of America
Experience: Marriott Corporation, WaldorfAstoria, Bank of America Executive Dining Room, New York Restaurant School
Did You Know? Sam is working on developing a small organic farm in New Jersey.

Nicole
Kaplan

Program: Pastry & Baking Arts
Education: Queens College, The Institute of Culinary Education
Experience: Eleven Madison Park, Osteria del Circo, Del Posto, Plaza Hotel, Sign of the Dove
Did You Know? Nicole was once a classic flutist. As a pastry chef, she was designated a Top Ten Pastry Chef by Pastry Art & Design in 2003 & 2006.

Nick
Malgieri

Program: Pastry & Baking Arts
Education: Seton Hall University, 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 Food Network.

Vin
McCan

Program: Culinary Management
Education: Bucknell University, Fordham University
Experience: Wells House (Adirondacks), VP Boulder Creek Steakhouse Group Did You Know? Vin has managed restaurant operations ranging from $500,000 to $400 million in revenue.

Scott
McMillen

Program: Pastry & Baking Arts
Education: French Culinary Institute
Experience: The Manhattan Ocean Club
Did You Know? Scott was the executive pastry chef at The Manhattan Ocean Club and a contributor to the restaurant’s cookbook.

Chad
Pagano

Program: Pastry & Baking Arts
Education: Dowling College, New York Restaurant School, 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.

Lourdes
Reynoso

Program: Culinary Arts
Education: Assumption College, Cordon Bleu
Experience: Art Institute of New York City, Reynoso Culinary Arts Studio, New York Parties, Robert Day Dean Catering, Sizzling Plate (Manila)
Did You Know? Lorrie comes from a family of serious cooks. She recently helped her 88-year-old mother write a cookbook.

Gerri
Sarnataro

Program: Culinary Arts and Pastry & Baking Arts
Education: New York University, Columbia University, 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: 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, 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, Culinary Institute of America
Experience: Chez Panisse, L’Acajou, Washington Square Hotel, Orso Restaurant, Kuletos, Coco Pazzo
Did You Know? Ted has staged in five Michelin-starred restaurants in France and Italy.

Richard
Simpson, CCP

Program: Culinary Arts and Pastry & Baking Arts
Education: New York University, The Institute of Culinary Education
Experience: Trois Étoiles, Union Square Cafe, caterer
Did You Know? Richard has written instruction manuals for the IACP.

Alan
Someck

Program: Culinary Management
Education: California State University San Diego, Rensselaer Polytechnic Institute
Experience: Millie’s Restaurant (general manager), Keystone Hospitality Solutions, Green Restaurant Initiative (director)
Did You Know? Alan has directed a Special Olympics sports training program for 16 years.

R. Allen
Smith

Program: Culinary Arts
Education: Dallas County Community College, École de Cuisine La Varenne
Experience: J. & W. Seligman & Co. Inc. (corporate chef), Santa Fe School of Cooking, Nigerian Embassy in Paris
Did You Know? Allen hosted a weekly cooking show in Longview, Texas.

Anna
Sporer

Program: Culinary Arts
Education: Schoolcraft College, Johnson & Wales
Experience: Pierre Hotel, Omni Baltimore Hotel
Did You Know? Anna owns Ruby’s Hotel in Freehold, NY and was featured in Hudson Valley magazine as a Hot New Chef.

Michelle
Tampakis

Program: Pastry & Baking Arts
Education: Bergen Community College, Culinary Institute of America
Experience: Bridge Waters, Dow Jones (corporate chef), Windows on the World
Did You Know? Michelle was named a Top Ten Pastry chef by Dessert Professional in 2010.

Andrea
Tutunjian

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.

Richard
Vayda

Program: Wine Studies/Culinary Management
Education: Augusta College, New York University (Master’s)
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 cooking in Singapore.

Jeff
Yoskowitz

Program: Pastry & Baking Arts
Education: New York City Technical College
Experience: Maurice Pastry (owner), Les Friandises, Atrium Club, Alazurra
Did You Know? Jeff’s client list included Bill Clinton, George Steinbrenner and the United Nations.

Tom K.
Voss

Program: Hospitality Management
Education: Oklahoma University, California University (MBA)
Experience: Hilton (Tehran, Oklahoma City, Dallas, Toronto and NYC), Holiday Inn, Pace University, Gibbs College
Did You Know? In the hotel field, Tom has been General Manager of the Year, and in the education field, Employee of the Year.

Stephen
Zagor

Program: Culinary Management
Education: Tulane, Cornell Hotel (Master’s), 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.