Susanna Yoon

Meet the International Culinary Center alum.

Susanna Yoon is the head chocolatier, founder, and heart behind one of New York’s finest confectionaries and chocolate shops, Stick with Me. Although, Susanna did not begin her professional career in chocolates, let alone the kitchen. After working in a multitude of different industries like music, advertising, and marketing; Susanna found her true passion in a humidity-controlled chocolate room at Per Se.

In 2010, Susanna left her corporate career and enrolled in the Professional Pastry Arts program at The International Culinary Center (formerly The French Culinary Institute). While at ICC, she completed an externship with Chef Richard Leach at Park Avenue before landing her first job as a pastry cook at Cafe Boulud. Susanna spent a year honing her skills in Daniel Boulud’s restaurant before moving onto the prestigious kitchens of Per Se in August of 2011. Susanna spent two years at Per Se, working in pastry before becoming head chocolatier–mastering the art of hand-shell chocolates. Susanna attributes her intense, keen-eye for perfection to her training in Thomas Keller’s three Michelin starred kitchen.

In December of 2014, Susanna opened Stick with Me, a confectionery specializing in hand-made, luxurious treats, including 24 uniquely flavored hand-shelled bon-bons, flavored caramels, chocolate truffles, crisp brittles, toffees, nougats, nut butters, and elegant small cakes.

Susanna Yoon 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 live on at ICE, where you can explore your own future in food.

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