Richard Capizzi Pastry Chef New York

By Kathryn Gordon—Co-Chair, Center for Advanced Pastry Studies

In 2003, Richard Capizzi became the first pastry chef (not to mention the youngest) to ever sweep the awards at the U.S. Pastry Competition. From there, he honed his skills at the heart of Thomas Keller’s Restaurant Group, rising from a sous chef at Per Se to the executive pastry chef at both Per Se and Bouchon Bakery within a mere two years. Today, as the pastry chef for both Lincoln Ristorante and the Patina Group, Richard is known for translating the flavors of his Italian heritage into some of the country’s most inspired desserts. This summer, ICE students will have the chance to train with Richard in a one-day master class at ICE’s Center for Advanced Pastry Studies on July 27.

Why did you decide to become a pastry chef?
Ever since I was about 10 years old I wanted to make cakes. Growing up in an Italian-American house, cooking was a part of daily life. Every weekend, we spent time with family eating and talking about food. Each grandmother was known for making something special or bringing a specific pastry.

I talked to my dad so much about baking that he finally shut me up by taking me into the local bakery and helping me get a job. I started at 16 as a porter and have been working my way up the ladder every day since. I am so lucky that I knew what I wanted to do at such an early age. I believe that if you are born to cook for a living, it’s in your blood. Not a day goes by that I don’t feel like I have the best career—perhaps not the best hours, but still, the most inspiring job.

What period of your career had the greatest influence on your current style?
My time with the Thomas Keller Group (working at The French Laundry, Per Se and Bouchon Bakery) were the best days of my career in terms of influence. What we all did together—as a team—was unforgettable. Everyone was working for the same goal and achieving it was everything.

Opening the first Bouchon Bakery in Yountville and creating items that were spoken about around the country was pretty cool! Then, opening Per Se and becoming the best of the best—that was it for me. The feeling I had after working 14-hour days was so powerful. You don’t know it until you live it with your “band of brothers.” They were the reason I woke up in the morning. When you realize how much you depend on each other, you’re motivated to get in earlier and earlier, to work faster, just so no one falls behind. We never stopped moving forward; we kept pushing.

Pastry Chef Richard Capizzi of Lincoln - New York, NY

Budino All’Averna e Canoli di Ricotta e Cioccolato: Averna Chocolate Custard, Chocolate Canoli with Sheep’s Milk Ricotta and Mascarpone Crema, and Candied Kumquats. Photo Credit: StarChefs

How do you develop your signature desserts?
I develop most of my desserts by researching traditional items from different regions throughout Europe—primarily Italy. I use pastries that I grew up with or others that I have read about or tasted during travels for inspiration. I also like to use seasonal produce and/or chocolate to create different textures of satisfaction. Generally, I try to incorporate three flavors and five textures in any dessert I do. Once I have the flavor profile, I can build a modern take on any classic dessert.

Tell me a little about your current work.
I have been at Lincoln Ristorante since the opening in 2010, and this year is my fourth with Patina Restaurant Group. My team of six does all the pastries for the Metropolitan Opera, Lincoln and weddings at the Brooklyn Botanical Gardens. We are busy all year long. Even on a slow day in the restaurant, we’re busy in the pastry department. Our philosophy is to be able to work as a team and motivate each person to try harder every day. Mistakes happen, but we learn from them, and if we treat every day as our last, we learn so much more. Nobody in this career will hold your hand. If you want something, you have to screw it up a few times before you get it right.

Click here to register for Richard’s July 27 master class at ICE.


By Carly DeFilippo

Wall Street consultant. Macaron master. International pastry competitor. Best-selling author.

Like many culinary professionals, ICE Chef Instructor Kathryn Gordon never intended to work in food. Yet today, this former management consultant is one of ICE’s most celebrated pastry instructors, and one of the country’s foremost experts on the finicky art of French macarons.

Kathryn Gordon Headshot cropped

ICE Chef-Instructor Kathryn Gordon

Growing up, Kathryn didn’t have a “home base.”  Her father’s work in the oil business meant that the family was constantly on the move, offering her exposure to various regional cuisines, such as the Creole recipes of New Orleans.  She even spent part of her childhood in Australia and attended high school in London, where she sampled a wide range of ethnic foods.

Before she realized her culinary ambitions, Kathryn completed her undergraduate studies at Vassar College, and later, obtained her MBA at New York University’s Stern School of Business. Her work as a consultant in the high-stakes world of Wall Street trading left her more than prepared for a new career in the fast-paced world of restaurant kitchens. So, after earning an honors certification from L’Academie de Cuisine in Washington DC, it’s no surprise that Kathryn excelled in the kitchens of New York’s “big three” restaurants — The Rainbow Room, Tavern on the Green and Windows on the World — then, the three highest-grossing restaurants in the country.

Among her many contacts in the industry, Kathryn names Kurt Walrath as her most influential mentor. From serving dinner for 700 at the Rainbow Room to Sunday brunch for 2,000 at Tavern on the Green, there were few tasks he challenged her to take on that she did not master. Yet it was at Windows on the World, as Pastry Chef of Cellar in the Sky, that Kathryn realized her primary job responsibility was teaching — instructing a sizable staff of experienced chefs and interns during her time there.

Chef-Instructor Kathryn Gordon -

Chef Kathryn teaching techniques to a class of recreational students.

Shifting her focus, Kathryn was hired as an instructor (and subsequently became the Program Director for the pastry program) at New York Restaurant School, one of the city’s top culinary schools (now closed). During that time, she also collaborated with an American artist who owned a hotel in France to launch a series of culinary tours and French pastry classes for U.S. based industry professionals.

In 2003, Kathryn joined the faculty at the Institute of Culinary Education and has since helped to launch ICE’s own culinary study abroad programs. She has also proved a formidable competitor in National and Regional pastry competitions, and has even been the Master of Ceremonies for a number of pastry events, including the live Carymax World and National Pastry Championships.

IACP20-Kathryn Gordon

Chef Gordon instructs the class on the art of making the famously finicky French macarons.

Back in ICE’s New York teaching kitchens, Chef Kathryn aims to create extreme scenarios that challenge students to think on their feet. In 2011, she also published a best-selling guide to crafting French macarons — one of the pastry world’s most notoriously tricky sweets. Described by the Wall Street Journal as the most “comprehensive and inspiring” book on macarons in any language, she is now at work on a companion book for Running Press Publishers.

Chef-Instructor Kathryn Gordon -

Chef Kathryn checks on macarons baking in the oven.

Inspired by her attention to detail and determined focus, it’s no surprise that Kathryn’s students have gone on to find their own significant success. Two, in particular — Dana Loia of Dana’ Bakery and Kathleen Hernandez of Cocoamains— have followed in her footsteps, opening entrepreneurial macaron businesses catering to NYC’s latest dessert craze.

Click here to learn more about Chef Kathryn, her macaron classes and work with the ICE Center for Advanced Pastry Studies.

By Carly DeFilippo

It’s not every cake designer who gets recruited by the likes of Martha Stewart, InStyle Weddings and Oprah Winfrey. Building on her former career as a photo editor/director, love of art and infatuation with chocolate, Kate Sullivan brings more than 20 years of creative innovation to cake decorating. This summer, ICE’s Center for Advanced Pastry Studies (CAPS) is thrilled to host an exclusive two-day workshop with Sullivan, highlighting such techniques as hand-painting and tie-dyed cakes.


What was one of the most challenging cakes you’ve designed?

The most challenging request I’ve ever gotten might well have been for a Rubiks Cube wedding cake. The bride and groom were so great and totally wonderfully geeky about the whole thing! The cube was huge and balanced on one point, and I loved it when it was all done!

If you could bake for anyone in the world, who would it be?

I’m so lucky on this one. I’ve gotten to bake for some really amazing people that I’m totally blown away by (with my family being at the head of that list, those are definitely the most memorable moments for me). Its kind of crazy—I’ve been completely tickled to make cakes for some rock and roll legends, masters of design, and famous artists. I’ve also gotten to present cakes to some truly inspirational kids in hospitals; they really take your breath away. The whole experience has already exceeded my own expectations.

Who are your mentors?

Colette Peters is the person who started me on the road to making cakes with her amazing books.

Photo courtesy of

Photo courtesy of

Where do you find your inspiration for design?

The cake inspirations come from everywhere; everything I see is fair-game. [But more specifically] definitely fashion, and I love going to museums & galleries. I’m particularly inspired by Alexander McQueen and other designers whose work is somewhat fantasy-based. I also love the other cake designers out there; the bar is continually being raised in terms of creativity.

What do you do when you aren’t creating works of art?

I enjoy as much time with my husband, son and dog as possible—I LOVE THOSE GUYS! I’ve also been working to learn all about 3D printing and possible food applications. My one big fat guilty pleasure is that I’ve also been obsessively binge-watching every episode of Parks & Recreation on Netflix recently.

Why do you enjoy teaching cake painting?

I think that, when I’m lost in painting a cake, it might just be the most pure experience of flow that I’ve ever had. I love the feel of the brush and textures of the colors as they move across the canvas of the fondant. Teaching new ways to transfer a pattern onto a cake and to bring that pattern to life is really rewarding.

To learn more about ICE’s Contemporary Cake Painting workshop with Sullivan, click here.


By Liz Castner

I was sitting in my Culinary Management class when I received the email telling me about an exciting upcoming CAPS class at ICE – “Ice Cream Innovations with Sam Mason”. Mason is the chef-founder OddFellows Ice Cream Co., a hip and funky ice cream shop in Williamsburg, Brooklyn. The moment I read the email, I knew I wanted to attend the class. While I had never been to OddFellows itself, I had been following them on Facebook for months, lusting after posts featuring Mason’s latest edible creation. In short, I knew the CAPS class would be far more complex and exciting than a day’s worth of ordinary ice cream making.

photo 5_Sam

Chef Sam Mason

As it turns out, I was right. Chef Sam is a truly inspirational and creative guy, a wonderfully quirky mix of Brooklyn hipster, mad scientist and straight-up food genius. He reminds me of a blend between Benedict Cumberbatch and Adam from HBO’s Girls. If I haven’t already given myself away, I definitely developed an ice cream crush over the course of his class, and I’m not alone. Chef Sam is so inspirational that a number of ICE Chef-Instructors, including the “King of Plating” himself—Chef Michael Laiskonis—stuck around to take some notes and observe his novel techniques.


The line up of flavors (17 in total!)

During our 8-hour ice cream intensive, we made an astonishing number of ice creams. Cornbread, vanilla, chocolate, strawberry, “smash” Neapolitan, extra virgin olive oil, rainbow sherbert (composed of mandarin sorbet, raspberry sorbet, lime sorbet), chorizo caramel, lemon, rocky road, lemon meringue pie, peanut butter and jelly, caramelized onion and last but not least, beet. Yes, you counted correctly; that’s 17 individual ice creams and sorbets. What’s more, all of them were delicious—even Chef Sam’s savory flavors, caramelized onion and chorizo caramel. They were so good, in fact, that I currently have six pints in my freezer right now!


Chocolate, vanilla and strawberry ice cream frozen with liquid nitrogen to craft “Smash” Neapolitan

I’m a firm believer that you can benefit from any sort of class you take, regardless of whether or not you’re already familiar with the material. But as this was a CAPS class, almost all of the attendees had at least studied pastry or culinary arts at some point, and many are currently professionals in the field. With that said, I am happy to report that I learned a tremendous amount from Chef Sam, including how to blend whole vanilla beans and sugar in the food processor to extract all the flavor, as well as how frozen nitrogen can help preserve the shape of certain ingredients when folded into the ice cream.

We froze chunks of meringue, graham cracker and lemon curd for the lemon meringue pie ice cream and froze globs of jelly into jelly rocks for the peanut butter and jelly ice cream. We even froze the different ice creams themselves, such as chocolate, vanilla and strawberry for our smashed-together Neapolitan. We also got to watch Chef Sam spin different ice creams, such as caramelized onion, using a KitchenAid and liquid nitrogen.

But the learning didn’t stop there—Chef Sam also showed us how to craft components like chorizo-infused milk and oil, key ingredients for chorizo caramels and ice cream. We also discussed fat-washing techniques, which you can use for if you plan on making foie gras ice cream like they do in the shop, or even skirt steak ice cream.


The whole class!

The sheer amount of knowledge Chef Sam brought to class was staggering, but even more inspiring was his willingness to play around with flavors, proportions and textures for the fun of it. Clearly, the guy is a genius. So, if ever you are thinking about taking a CAPS class, take it from this forever-student – if you feel inspired by the instructor and the topic, regardless of cost, it’s really worth it!

I had the honor last week of conducting an intensive, three-day course on the upper floors at ICE, the latest in a long-running series known as the Center for Advanced Pastry Studies. The program – CAPS, for short – was initiated several years ago by pastry and baking instructor Michelle Tampakis, and the long list of illustrious pastry chefs who have brought their expertise to ICE in the past includes heavy hitters like Olivier Bajard, Laurent Branlard, Stephane Glacier, En-Ming Hsu, Michael Joy, Elisa Strauss, and Stephane Treand.

The CAPS program has become a unique and valuable resource not just for our students, faculty, and alumni, but for the greater community of New York City pastry chefs. As special guest instructors, the invited chefs are able to focus in on their respective specialties – cakes, candies, sugar, chocolate, plated desserts – over the span of some twenty hours of hands-on instruction to a small group of working pastry chefs. Funny thing, Chef Tampakis invited me to create a class nearly a year ago, long before I ever knew that I would join the ICE staff as Creative Director. Though I have taught similar classes elsewhere around the country, it felt great to share my tips and techniques on my new ‘home turf.’

The theme for my course centered on contemporary plated desserts, and we jumped right into things on the first day with two pre-desserts – smaller, lighter courses that typically precede more complex sweets. Beginning with a yogurt panna cotta, the students were exposed to hydrocolloids and the bright but intense flavor combination of basil, rhubarb, and fig. Next I sought to rethink a classic pastry preparation – pate à choux – by incorporating a layer of crunchy sablée, elderflower mousseline, and a liquid-center sphere of apricot. I demonstrated each component and presented the final plating just before our lunch break, and in the afternoon I let the students loose to prepare the recipes on their own.

The flavors were amplified on the second day with desserts that introduced combinations both novel and familiar. Spiced parsnip cake (think carrot cake, but earthier) was paired with slow-roasted pineapple and a light goat cheese cream. None of the students had ever worked parsnip into dessert, so I briefly deviated from syllabus to demonstrate its versatility by whipping up parsnip noodles and a freestanding crème brulée set with agar. Apple and cinnamon were next, in the form of oven-baked apple confit and cinnamon caramel parfait, accented by red wine caramel and a thin crunchy crèpe dentelle.

With the third and final day came chocolate. In a dessert inspired by a visit to the cocoa plantations of the Dominican Republic, I paired a dense dark chocolate cremeux with coconut sorbet, lime meringue, and caviar-like pearls of mango. Conventional gianduja – the Italian delicacy combining chocolate and roasted hazelnut – was reimagined with black sesame paste and lightened into a mousse. This second dessert also featured a black sesame sponge cake that is ‘baked’ in a microwave, in addition to crunchy caramelized rice and mandarin sorbet. With some time to spare, I was able to share a few modernist petit fours utilizing peanut butter powder, a citrus fluid gel, and roasted white chocolate.

I love teaching in this kind of format and being able to spend that little extra time on subjects like structure and composition of ingredients, or the methods pastry chefs use to formulate ice creams and sorbets. And because the students themselves are working in their own real-world environments, I like to emphasize how these techniques can easily be applied into any kitchen. And best of all, being immersed in pastry for three days creates an exchange of information and an ongoing dialog that doesn’t end when the class is finished.

I can’t wait for the next CAPS session in November, when Jerome Landrieu from the Barry-Callebaut Chocolate Academy in Chicago will visit ICE to share his unique vision of chocolate.

ICE’s Center for Advanced Pastry Studies, led by Director Michelle Tampakis, is an incredibly unique program that brings the world’s leading pastry chefs to teach multi-day workshop classes for working pastry and baking professionals, taught by visiting chefs and pastry artists from around the world. Courses are two to three days in duration and are limited to 14 students.

Earlier this week, ICE alum Michelle Bommarito traveled from Michigan to teach one of these classes. In addition to frequently being seen on Food Network Challenge, she was named one of the Top Ten Cake Artists for 2011 by Dessert Professional magazine. While visiting, she made ICE’s kitchens her workshop to teachi the professional students a variety of techniques for decorating and sculpting cakes. Over the course of three days, the students made elegant sculpted tiered cakes, a boutique-style shopping bag cake of their own design, and a variety of cupcakes as well. More…

ICE Chef Instructor Michelle Tampakis just returned from the first ever Pastry Live weekend in Atlanta, GA. Pastry chefs from all over the world gathered together to celebrate their art and craft. The three-day conference was packed with appearances from some of the world’s most accomplished pastry chefs in seminars and competitions.

Chef Michelle was a judge for The National Showpiece Championship. To qualify for the competition, each team leader must have received either a medal or best in show at a major pastry competition, making it truly a competition for the best of the best. Teams were given six hours to prepare their entries. But unlike other competitions, the chefs could only use the resources given to them, leveling the playing field for chefs who may not have access to the same costly supplies and equipment of other chefs. By reducing the financial burden on the chefs, the event was a unique opportunity for amazing pastry chefs to demonstrate their skills and highlight their creativity. More…

Yesterday, Stephane Treand, a world champion pastry artist wrapped up a special class at the Institute of Culinary Education to teach pastry professionals about working with different forms of sugar to create elaborate showpieces. The class worked with both poured sugar and pastillage to create bright, colorful pieces with intricate details. Treand’s specialty involves using an airbrush to create detailed faces on sugar and chocolate. His work with these sweet materials won him the gold medal at the National Pastry Team Championship in 2007 and the World Pastry Championship in 2008. He was awarded the Meilleur Ouvrier de France (M.O.F.) in 2004. He was also named one of the Top Ten Pastry Chefs in 2007 and 2008 by Pastry Art & Design.

From Monday through Wednesday, ICE’s pastry kitchens were Treand’s workshop as he helped professional-level students in a Center for Advanced Pastry Studies (CAPS@ICE) class learn how to make and decorate elaborate chocolate showpieces. More…

Yesterday, pastry professionals from across the New York area wrapped up a three-day class with Stéphane Glacier as part of ICE’s Center for Advanced Pastry Studies (CAPS@ICE). Glacier was named Meilleur Ouvrier de France in 2000 and coached the French team in the World Pastry Team Championship in 2006. He works as a pastry chef and consultant, traveling the world and teaching high-level classes for pastry professionals.

CAPS is a unique program where qualified chefs working in the pastry industry come to ICE to take specialty classes with world-renowned experts such as Glacier. For his ICE class, Glacier covered a wide variety of desserts based on his new book, Tartes, Goûters, Entremets (Tarts, Afternoon Teas, Entremets). He covered macaroons, entremets, petit gateaux, plated desserts, baked cakes, bonbons, chocolate figurines and some garnishes. The class was offered with the support of Felchlin chocolate from Switzerland. Students in the class worked in teams of two, creating a variety of delectable treats. The students will return to their restaurants and shops equipped with new techniques and recipes from one of the world’s best pastry chefs. Check out some of the photos after the jump. More…

Pastry Chef En-Ming Hsu has worked in famed restaurants such as Lespinasse and The Ritz-Carlton Chicago, but she has also distinguished herself with awards such the Top Ten Pastry Chefs in America in 1998 and 2001 and the Gold Medal at the 2001 Coupe du Monde de la Patisserie. In addition to her impressive background, she has travelled the world consulting and teaching pastry arts, helping further perfect her craft, as well the knowledge of other pastry professionals.

As part of ICE’s Center for Advanced Pastry Studies (CAPS @ ICE), Chef En-Ming spent the last three days at ICE teaching a seminar on a range of classic sugar candies. Through the CAPS program, world-class professionals come to ICE to teach exclusive classes on the art and craft of fine pastries. In this particular session, Chef En-Ming covered her techniques for making a plethora of candies. The candies were not only delectable, but also startlingly beautiful. Chef En-Ming worked with the class to make Red Currant–Raspberry Pâte de Fruit, Honeycomb, Almond Pralines, Salted Peanut Nougat, English Toffee and Crystallized Marzipan Cherries with Hand-Pulled Sugar Stems.

Not only did Chef En-Ming teach the students how to make the candies, she discussed unique and original packaging ideas for the holidays. She incorporated fun elements like take-out boxes and mason jars into her presentation that worked well with the beautiful candies she had created. Check out the photos after the jump to see some of her unique display ideas. More…