Meet the International Culinary Center alum.
Though Chef Michelle Doll Olson started selling pies and working in a pizzeria in high school, she didn’t consider a career in the food industry until after working for some of the city’s top design and branding firms. After 10 years in the design industry, she traded pencils for whisks and attended ICC’s Pastry Program and began as a sugar artist for Ron Ben-Israel.
Courses of study: Pastry Arts 2004
Current occupation: Owner and Cake Artist of Michelle Doll Cakes
After a stint as Head Chef at Patisserie Colson, she opened Michelle Doll Cakes and joined International Culinary Center (ICC) as Chef-Instructor in Pastry Arts and Cake Techniques + Design in 2013. Michelle’s cakes have appeared in several publications, including Bride’s, Vogue.com, The Knot and New York Magazine. She scuba dives, practices archery and has competed in Throwdown with Bobby Flay. (She won.)
Renowned for her distinctive style and elegant designs, Michelle has become one of the most sought after cake designers in New York. At the same time, her down to earth and easy going personality make the process fun and exciting for both the bride and groom.
Michelle Doll graduated from 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. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.