Chef Jansen Chan Joins The International Culinary Center as Director of Pastry Arts

Dec 06, 2012, 09:06 ET from The International Culinary Center

NEW YORK and CAMPBELL, Calif., Dec. 6, 2012 /PRNewswire/ -- The International Culinary Center (, founded as The French Culinary Institute, the world's leading culinary center for education, today announced the appointment of Chef Jansen Chan as its new Director of Pastry Arts. Chef Jansen joins The International Culinary Center after having worked for 13 years in some of the finest restaurants in both San Francisco and New York, most recently as Executive Pastry Chef at Oceana in New York City.

Chef Jansen started his career in San Francisco, where he trained at Kuleto's, John Frank, and the Fifth Floor. He was then invited to work for Chef Alain Ducasse in the kitchens of his eponymous restaurant at the Essex House in New York City, as well as in Ducasse's Mix restaurants in Las Vegas and New York City. Under the tutelage of Ducasse and Corporate Pastry Chef Nicolas Berger, Chef Jansen mastered the craft of baking and pastry in fine dining. During his most recent five-year tenure at Oceana, he indulged New York City diners with his sumptuous and visually-arresting desserts and artisanal breads. Oceana was awarded a Michelin Star every year Chef Jansen worked at the restaurant.

"I'm delighted to welcome Chef Jansen to The International Culinary Center. Alongside our renowned Deans Jacques Torres and Emily Luchetti, Chef Jansen's appointment further strengthens our talented, market-leading pastry and baking department," said Dorothy Cann Hamilton, CEO and founder of The International Culinary Center.

"Having worked with some of the most celebrated chefs in the restaurant industry, I'm excited to help nurture the next generations of pastry chefs. The International Culinary Center is the standard for educational excellence in the culinary world and there is no better place to discover and train tomorrow's culinary stars," added Chef Jansen Chan.

Chef Jansen's approach to the art of pastry and baking 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 lauded 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.

Originally from Northern California, Chef Jansen 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.

Chef Jansen will oversee the pastry arts and bread programs at both International Culinary Campuses in New York City and Campbell, California.

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About The International Culinary Center

The International Culinary Center, founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984, is the world's leading culinary center for education. With locations in New York City, the San Francisco Bay Area and Parma, Italy, the Center is a culinary incubator with cutting edge curriculums producing world-class graduates that advance the industry. Its state-of-the-art multi-million dollar kitchens and classrooms provide the very best environments for aspiring chefs and culinary enthusiasts to learn and develop successful careers – from an unmatched six-month career program to serious amateur and recreational classes. The Center boasts some of the most world-renowned chefs as its deans including Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Alan Richman, and Cesare Casella with José Andrés joining most recently. In addition to its premier culinary education, The International Culinary Center is the leading destination for culinary events, catered and produced exclusively by FCI Catering & Events. The Center is home to the Michelin-recommended restaurant L'Ecole in New York City and the Monte Bello Dining Room in California and has published three cookbooks, most recently The Fundamental Techniques of Classic Bread Baking and the James Beard award-winning books, The Fundamental Techniques of Classic Cuisine and The Fundamental Techniques of Classic Pastry Arts. For additional information, visit

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SOURCE The International Culinary Center