From PieCaken to Food Network, Chef Zac Young Balances Whimsy and Science

Young has built a career based on joy — and bridging the gap between fine dining and pop culture. From creating PieCaken and mentoring the next generation of chefs, to judging Food Network cooking contests, he’s spent the last two decades making whimsy his business, one layer and one laugh at a time.

From Wigs To Whisks

Before he became a Food Network mainstay, known for shows like "Halloween Baking Championship" and "Chopped," Young was working behind the scenes at Radio City Music Hall. It was there, in the wig department, that he baked his first Christmas cookies and realized he might have more fun in the kitchen than backstage. 

That revelation led him to ICE, where he learned the technical foundation that transformed his curiosity into a career. “ICE gave me the alphabet,” he says. “It was on me to learn the language.”

Enter the PieCaken

After graduating, Young worked with industry luminaries like Thomas Keller and Alex Guarnaschelli, mastering the balance between precision and play that defines his desserts. 

In 2015, his inventive streak struck a cultural nerve with the PieCaken, a towering hybrid of pecan pie, pumpkin pie, and spice cake. The one-off creation grew into a national brand and Thanksgiving favorite, generating eight-figure sales and multiple production facilities.

Behind this spectacle, however, is a chef who takes his craft very seriously. For Young, structure is a springboard for the imagination, and baking’s magic formula is “creativity within the confines of science.” 

 

 

 

 

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A Decadent Decade

It’s been ten years since the PieCaken made its debut, and Young is busier than ever. He leads a growing company, films television shows, and finds time to make people smile through sweets. Reflecting on what provided the launchpad for his success, he credits culinary school. “ICE gave me the toolkit,” he explains. 

In a recent conversation, we talked about the origins of his pastry obsession, the lessons that shaped his creativity, and how a single dessert became a holiday tradition across America.

* The following interview has been condensed and edited for clarity. 

ICE: What do you consider your biggest professional achievement?

Chef Zac: It’s the ten-year anniversary of PieCaken, which is pretty surreal. What started as this one dessert we made for Thanksgiving has become a company doing eight figures in sales, and I’m still the one steering it. When you look at that growth and the team it takes, that’s what I’m most proud of. 

ICE: Can you describe your creative process?

Chef Zac: I’ve always been obsessed with creativity within the confines of science. That’s the heart of pastry for me. I need rules and structure to push against; that’s where I find the fun. 

It usually starts with a feeling: What do I want people to experience when they eat this? Pastry taps into nostalgia. So I think, ‘Do I want this to feel like Christmas morning? Or like summer at the beach?’ 

It’s not about deconstructing things, it’s about reconstructing them in a way that sparks joy. 

ICE: To what do you attribute your success?

Chef Zac: Creativity. For instance, doing the work when there wasn’t a playbook. There was no roadmap for how to make three pies and a cake, stack them, and ship thousands in one day for Thanksgiving. We just figured it out piece by piece. The same goes for building the business. 

ICE: What does a typical day look like for you?

Chef Zac: No two days look the same anymore. We’ve got three production facilities, so I’m focused on product development and making sure everything we send out is consistent. I’m lucky to have a team that handles the parts I don’t love: operations, scheduling, shipping.

ICE: When did you realize you had a passion for food, and when did that turn into “I want to work in food”?

Chef Zac: My grandmother was a fantastic cook, and Thanksgiving was always my favorite. Later, when I was working at Radio City in the wig department, I decided I wanted to make Christmas cookies. I bought a mixer, started baking through cookbooks, and got completely hooked. A friend said, “Maybe you should look at culinary school,” and when I did, ICE popped up. 

ICE: What made ICE feel like the right fit for you?

Chef Zac: When I met with Elisa, the admission rep, I told her I just wanted to make cookies. She said, “We don’t have a cookie program, but we do have a pastry one.” That was it for me. Once I got in, I realized how much there was to learn and fell in love with the whole craft.

ICE: Do you have a core memory from your time at ICE?

Chef Zac: I was always the fastest one in class, so I’d finish early and ask Chef Jeff Yaskowitz if I could make something else. I’d go back to matcha again and again until he finally said, “Somebody needs to stop you.” He was the one who really encouraged my creative side from the start. 

ICE: What did you learn at ICE that helped you when you started your career?

Chef Zac: I always say I learned my ABCs at ICE, but I couldn’t make words yet. The foundation was there, it just took time in the real world to turn that into fluency. 

ICE: What would you say to people looking to follow a career path similar to yours?

Chef Zac: Stick with it. This is an industry where you’re constantly learning. When I’m hiring, I look for someone who’s stayed two years somewhere. You learn a lot in that time. And don’t be afraid to talk about your dreams. Tell people what you want; that’s how doors open. I’ve made a lot of phone calls for people who just asked.

ICE: Do you have a guilty-pleasure food?

Chef Zac: Ice cream with a lot of chunks in it. I eat it with a fork and just dig the chunks out first. I’m a monster. 

ICE: Is there a food or ingredient you’ve tried to love but just can’t?

Chef Zac: Uni. I’ve tried, but it's just a little too funky for me. And I can't differentiate between the different grades of it.

ICE: Who or what inspires you?

Chef Zac: I was obsessed with “Food Network Challenge” when it first came out; Elisa Strauss, Buddy Valastro, Martin Howard. I was amazed by the architecture of those cakes.

ICE: Let’s talk about mentorship. Who mentored you, and how do you pass it on?

Chef Zac: Tracy Wilk started as an intern and became our executive pastry chef. She thought about leaving a few times, and I told her to wait until the time was right. When she said she was going to teach at ICE, that’s when I said, “Yes, go do that.” That was the right next step for her. 

ICE: Do you have any advice for people considering culinary school?

Chef Zac: This is a vocation. You’re never done learning. Take the time to figure out the best fit, and once you’re in, commit. That’s how you grow.

QUICKFIRE QUESTIONS

Favorite kitchen tool? Immersion blender

Salty or sweet? Yes 

Favorite food holiday? Thanksgiving 

Favorite food city? New York

Cook, Bake, Eat, order of preference? Cook, bake, eat. 

Favorite cuisine? Southeast Asian 

Go-to easy recipe? Cookies 

Go-to wow recipe? Pizza 

Most-used non-pantry ingredient? Cream cheese, it’s magic. 

Favorite food season? Fall. Once October hits, I’m all in on pumpkin.

* Experience varies by student, with outcomes contingent on factors including graduate aptitude, job market, place of residence and work history, among others.