Chefs & Participants
Jansen Chan, Pastry Arts Demonstration Stage
DIRECTOR OF PASTRY OPERATIONS
Originally from Northern California, Chef Jansen Chan began baking at a very young age. After graduating from the University of California, Berkeley, with a degree in architecture, he followed his true passion for baking by moving to Paris and graduating from Le Cordon Bleu with a pâtisserie diploma in 2000.After culinary school, Chef Jansen went to San Francisco to continue his training in some of the city’s finest restaurants: Kuleto’s, John Frank, and the Fifth Floor. He then accepted an invitation to work for Chef Alain Ducasse in the kitchens of his eponymous restaurant at the 3-Michelin starred Essex House in New York City, as well as Mix restaurants in Las Vegas and New York City. Under the tutelage of Ducasse, Chef Jansen came to master the craft of baking and pastry in fine dining as executive pastry chef of Oceana. For five years, he indulged New York City diners with his sumptuous and visually arresting desserts and artisanal breads.
His approach to the art of baking and pastry combines applying classic French techniques to fresh, seasonal ingredients to create exciting flavor profiles. His desserts have been featured in high-profile publications such as Food & Wine magazine, Art Culinaire, and Baking and Pastry: North America. His desserts were declared “splendid” by former New York Times critic Frank Bruni and in 2009, Chef Jansen’s doughnut platter was named the best dessert in the city by Time Out New York. Chef Jansen’s creations express his innate passion for sweets and reveal the depth of expertise he acquired from his classic culinary education and training as an architect. He joined the International Culinary Center (ICC) as Director of Pastry Operations in 2012 and immediately oversaw the modernization of the prestigious pastry curriculum, originally designed by Jacques Torres.
In 2017, he founded Pastry Plus at ICC, an annual conference that promotes the constructive exchange of ideas and information for pastry professionals. Pastry chefs, new and established, gather to explore the latest in craft, innovation and workplace. In conjunction, an all-star charity bake sale, Pastryland, is held to benefit non-profit organizations.
Chef Jansen is a member of the 2019 Advisory Council for Salon du Chocolat New York and continues to serve as a judge for the annual Tiptree World Bread Awards USA.
Jürgen David, Pastry Arts Demonstration Stage
ASSOCIATE DIRECTOR OF PASTRY
Jürgen David brings the rich history of classic Viennese confections with him to the Pastry Arts Program. Born and raised in Vienna, Austria, Chef Jürgen was deemed a certified confectioner by the esteemed Viennese Commission of Confectioners. His determination and creativity have taken him from the 400-year-old landmark Kvikne Hotel in Norway to New York’s James Beard House, with many stops in between. One of the most enjoyable projects Chef Jürgen has worked on was the construction of the world’s largest Hershey’s Kiss. Early in 2013 Chef Jürgen lead the team to create a four foot sugar and chocolate showpiece of The Phantom of the Opera’s “Red Death”, commissioned by Sir Cameron Macintosh for the 25th Anniversary of “The Phantom of the Opera” on Broadway Gala at the New York Public Library. In 2018 Chef Jürgen presented the new Broadway Phantom, Swedish pop star Peter Jöback, with a custom “Welcome to Broadway” cake on Opening Night, joined onstage by VIP guests and press. In his opinion, practice is what it takes to be successful in this field. “Never stop learning. Always try to make it better.” Chef Jürgen joined The International Culinary Center in 1997.
Toni Lynn Dickinson, Pastry Arts Demonstration Stage
SENIOR PASTRY CHEF-INSTRUCTOR
Before becoming a chef, Chef Toni Dickinson graduated from Smith College with a double major and danced professionally with the Alvin Ailey American Dance Theater of New York. After great success in the performing arts world, she traded the stage for the kitchen and enrolled in The International Culinary Center. This training led to pastry work in restaurants like the River Café and Le Cirque, and private catering positions with the Italian Consulate as well as her own catering company, Amye J’s. She brings her remarkable teaching skills to the Pastry Department, where her thoughtful interaction with students challenges them to think—and cook—creatively. Chef Toni Lynn joined The International Culinary Center in 1998.
Håkan Mårtensson, Chocolate Sculptor
Master Chocolatier, FIKA
Master Chocolatier and Chocolate Sculptor, Håkan Mårtensson was born in the heart of Sweden’s southern countryside and began to study the techniques of baking, pastry preparation and confectionary design while in high school. At just 19 years old, he was offered a position working alongside head pastry chef, Stefan Johnson-Petersén. Håkan worked with an extensive array of chocolate varieties and a true passion inevitably evolved over the years. In 2003, Håkan began to experiment with creating chocolate sculptures after witnessing his mentor, Stefan, carving chocolate into designs. His talents were noticed and Håkan was invited to join the Swedish Culinary Team, setting him up for high levels of success in the international arena. His team won silver in the 2006 World Cup, and in 2008, they won bronze in the Culinary Olympics in Erfurt Germany (IKA Olympiade Der Köche). In the individual showpiece category, Håkan proved to be a force to be reckoned with, earning the gold medal in chocolate sculpturing. Not long after his international successes, Mårtensson set his sights on New York City. Today he works alongside FIKA founder, Lars Åkerlund, as FIKA´s Master Chocolatier.