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.
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
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
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.