Highlights from the First Ever 2017 Pastryland Charity Bake Sale

This fall, the International Culinary Center hosted the first-ever Pastryland Bake Sale, benefiting City Harvest. An afternoon for the ultimate sweet tooth, Pastryland celebrated the innovative talents and imaginations of pastry chefs, showcasing never-before-tasted desserts from the chefs of Per Se, The Modern, Del Posto, Patisserie Chanson, & many more. The event featured an 8-foot tall piped wall of royal icing (which used a total of 120 pounds of sugar), and an Ice Luge of white & dark chocolate shots presented Callebaut® and Five Acre Farms.

ICC would like to thank all the chef and restaurant participants for their delicious, one-of-a-kind contributions during the charity bake sale. As a result, ICC will be donating $5000 to support City Harvest in their hunger relief efforts.

The success of Pastryland would not have been possible without the generous support of our sponsors (listed below) and numerous attendees. In addition to the prestigious pastry chefs mentioned below, Pastryland also gathered social media curators such as Nina Joy of @TheFoodJoy and Sarah Merrill of @BigKidProblems as well as Dessert Professional, Dessert Buzz, The Wandering Eater blog, Union Square Hospitality Group and many others.

Caramelized White Chocolate Cake      | |    Daniel Alvarez – Pastry Chef, Union Square Café and Daily Provisions

PB + J     | |    Tyler Atwell* – Executive Pastry Chef, Lafayette

Marshmallo-licious Delight    | |    Anna Bolz* – Pastry Chef, Per Se

Assorted Linzer Cookies     | |    Stephen Collucci – Pastry Chef, Cookshop

Rhubarb Cake     | |    Douglas Hernandez – Pastry Chef, Oceana

Black + White Choux     | |    Daniel Keehner – Executive Pastry Chef, Union Square Events

Nusszopf     | |    Jiho Kim – Executive Pastry Chef, The Modern

Fudge + Dulce De Leche Bar    | |    Johana Langi – Executive Pastry Chef, The Lambs Club

Thai Tea + Coconut Tapioca    | |     Jason Licker* – Pastry Specialist & Author, Lickerland

Lemon Poppyseed Kouign Amann    | |    Rory Macdonald – Executive Chef, Patisserie Chanson

Schiacciata Con l’Uva    | |    Justine MacNeil* – Executive Pastry Chef, Del Posto

Blueberry Bundt Cake    | |    Michael Mignano – Executive Pastry Chef, Perrine at The Pierre Hotel

Chocolate Fig Cake    | |    Cynthia Peithman & Jansen Chan – Pastry Chef-Instructor & Director of Pastry Operations, International Culinary Center

Assorted Macarons    | |    Thomas Raquel – Executive Pastry Chef, Le Bernardin

Chocolate Chip Toffee Coffee Cookies    | |    James Rosselle – Corporate Executive Pastry Chef, iPic Theaters

Tarte au Chocolate au Sel et Sarrasin    | |    Daniel Skurnick – Executive Pastry Chef, Le Coucou & Buddakan

Sticky Toffee Drunken Donuts    | |    Tracy Wilk – Executive Pastry Chef, SaltBrick Tavern

Charity Partner: City Harvest

Platinum Sponsor: Callebaut®

Gold Sponsor: Sasa Demarle®

Silver Sponsor: KMT Waterjet

Bronze Sponsor: Innovative Sugarworks

Contributing Sponsors: City of Saints, Five Acre Farms, Palais Des Thés, NY Cake, Murray’s , Baz Bagel & Restaurant, Meyer’s Bageri, Ice & Vice, Renshaw, Michel et Augustin, Oatly

Pastry Plus Party Sponsor: Jacques Torres Chocolate

Leadership Partner: James Beard Foundation

All photos provided by Rachel Golden | Golden Raye Photography

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.