Samantha Stephens

Meet the International Culinary Center alum.

Sam Stephens is the chef & owner of OatMeals, the world’s first oatmeal cafe, located in Greenwich Village, NYC. She completed the International Culinary Center’s Pastry Arts program in 2010.

Course of study: Professional Pastry Arts
Year of Graduation: 2010

Sam grew up in Fairfax, VA, and is a graduate of Baruch College. She worked in the investment banking world for more than eight years and attended ICC nights and weekends while working full time.

OatMeals opened in 2012 and offers 30 signature oatmeal bowls ranging from healthy to sweet to even savory oatmeal as well as various oatmeal pastries and treats! Quaker Oats titled Sam their “Creative Oatmeal Officer” in 2012 and she has held the title ever since. In this role she works with Quaker as a brand ambassador to show the world how nutritious, exciting, and versatile oatmeal can be through recipes, PR and social media activities, and speaking events. She also consults with various R&D projects for PepsiCo, Quaker’s parent company. She has contributed and guest edited recipes for outlets such as The Huffington Post, Kitchen Daily, Self Magazine, Well+Good, and Women’s World Daily.

Sam has appeared in broadcast segments including CBS’s Live from The Couch, ABC’s Eyewitness News, and NBC’s News 4 New York. Additionally, she has been featured in an array of wide-reaching local and national publications such as The Wall St Journal, The New York Times, and Women’s Health.

Sam engages in frequent speaking events on female entrepreneurship, as well as the benefits of incorporating oatmeal into a healthy lifestyle. She is now globally recognized as an oat expert and even participates in oat conferences with farmers from around the world. Sam is working on a cookbook and store expansion into many cities!

Sam 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.

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