I have been a pastry enthusiast for as long as I can remember. When I look back at old notebooks and photo albums, nearly every account of trips and vacations was centered on food. I was lucky enough to travel to Europe several times as a teenager, and I have countless photos of Parisian patisserie cases crammed full of cream-filled wonders, stacks of baguettes, éclairs of all colors lined up waiting to be devoured.

In honor of Women’s History Month, we are highlighting several female authors from our collection.

International Culinary Center Culinary Arts’06 and Bread Baking ’08 graduate Samantha Seneviratne is a New York-based food writer, recipe developer, food stylist, and blogger.

This holiday season, don’t let your gingerbread house crumble under pressure! Fresh off of her win on Netflix’s Sugar Rush Christmas, ICC Chef Instructor Toni Lynn Dickinson shared her tips to create the perfect gingerbread house.

Our inaugural Pastryland charity bake sale, benefiting City Harvest, commenced on Saturday, September 9 as a part of the school’s Pastry Plus weekend. The generous Callebaut® Chocolate brand held the Platinum Sponsor title throughout the weekend, providing delicious variants of the finest Belgium chocolate. Making their product accessible to attendees, our bake sale also featured a chocolate luge where those who wanted to indulge chose between white and dark chocolate tastings.

ICC was fortunate to have world-renowned Chef Joan Roca, Co-owner & Executive Chef of El Celler de Can Roca—named in the top five on Restaurant Magazine’s coveted World’s 50 Best Restaurants list since 2009, visit for the only demonstration and lecture in NYC this September.