Caitlin Raux Managing Editor
Caitlin attended Columbia University and Cornell Law School. It was during a semester abroad in Paris when Caitlin realized her desire to work in restaurants and food writing. She worked in the kitchens of Michelin-starred restaurants Mina (Bilbao), Nerua (Bilbao) and Septime (Paris) and attended the Basque Culinary Center in San Sebastian, Spain. After her time abroad, she came back to the U.S. speaking Spanish, French and a touch of Portuguese, with a goal to become a full-time food writer in New York. Caitlin’s journey is chronicled, among other things, on her blog Back to Spain. Her experience was published on The Big Roundtable in What She Learned in the Kitchen.
Casey Feehan Contributing Editor, Photographer
Casey credits her parents’ insistence on sitting down nightly to a home-cooked meal as the foundation for her insatiable appetite for food. After graduating from the Hotel School at Cornell University and working in restaurants as both a cook and a manager, Casey realized her true passion was food photography and writing. She joins the ICE team as Social Media Manager, and thoroughly enjoys the fact that trays of pastries and freshly baked bread are brought to her desk on a near-hourly basis.
Michael Laiskonis Creative Director—Contributor, Pastry & Baking
Michael joined ICE in 2012 fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin. Laiskonis has long been one of the industry’s most creative and talented chefs. He helped Le Bernardin earn four stars from The New York Times and three Michelin stars. He was named to America’s Top Ten Pastry Chefs by Pastry Art & Design in both 2002 and 2003 and was Bon Appétit’s Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was also awarded the coveted James Beard Award for Outstanding Pastry Chef in 2007. Most recently, Chef Laiskonis received the IACP’s 2014 Culinary Professional of the Year Award, one of the most distiguished honors in the culinary field.
James Briscione Director of Culinary Development—Contributor, Culinary Arts
At the mere age of 23, James was the Chef de Cuisine to James Beard Award winner Frank Stitt at Highlands Bar and Grill in Birmingham, Alabama. During his tenure at Highlands, the restaurant reigned as Gourmet magazine’s #5 restaurant in the nation. After relocating to New York City, James became the sous chef in Restaurant Daniel’s private dining room, where he cooked for celebrities and dignitaries alike. Since joining the team at ICE, James has competed on Food Network’s Chopped, becoming the series’ the first-ever two-time champ. In 2011, James traveled to Venice to study sous vide cooking with European masters of the technique, and has since been instrumental in developing ICE’s modernist cooking curriculum.
Jenny McCoy Chef Instructor—Contributor, Pastry & Baking
Launching her career in baking and pastry at the young age of 17, Jenny has accomplished more than many chefs twice her age. She launched her career in New Orleans under Emeril Lagasse, working at Delmonico and in Emeril’s test kitchens, writing for his blog, and developing ideas for his television shows. Upon moving to New York, Jenny worked alongside acclaimed chefs Missy Robbins and Tom Colicchio at A Voce and Craft restaurants. In 2011, Jenny helped the team at Craft earn its second 3-star review from the New York Times. The following year, she co-founded Cissé Trading Company, a successful line of hot cocoa and baking mixes sold at 500+ national outlets, and was named a StarChefs.com “Rising Star Pastry Chef”. Today, Jenny regularly appears as a judge or a guest on the Food Network, and has been featured in such publications as Serious Eats, Food & Wine and Grubstreet. In 2013, Jenny published her first cookbook, Desserts for Every Season, to critical acclaim.
Steve Zagor Dean of Culinary Business—Contributor, Culinary & Hospitality Management
Steve Zagor has over 25 years of experience in the planning, development and management of a wide variety restaurants and retail food businesses. Zagor began teaching at ICE in 2001 and is now the Director of Management Programs overseeing the school’s highly regarded Culinary Management and Hospitality Management programs. In the course of his career, Zagor has developed and owned a multi-concept restaurant group, served as the General Manager of a $10 million New York City restaurant, and owned and operated an award-winning limited service restaurant. For ten years, Zagor was the Manager of Restaurant Consulting Services for the Hospitality Group of Laventhol & Horwath, and later for Coopers & Lybrand.
©2014 Institute of Culinary Education, Inc.