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Team Millican - 2009 Nationals
Team Millican
Gold Sponsor - Godiva Chocolatier
Rebecca is on the faculty of the Institute of Culinary Education in New York City, where she has been a Pastry Chef Instructor since 1999. Prior to joining the faculty at ICE, Rebecca worked at the 4-star Ryland Inn in Whitehouse, NJ, L'Espinasse in New York and Park Pastries in Hoboken. In addition to chocolate work, her specialties include wedding cakes, candy making, and gingerbread houses.
She has had her work featured on television and in print. She has appeared on the Better Homes and Gardens television show, the Food Network, and Good Day New York. Her gingerbread houses and holiday specialties have also been featured in The New York Post and Country Living Gardener magazine. In 2005 Rebecca coached a team of students to a first place ribbon in the "Gingerbread on Broadway" competition held at the New York Marriott Marquis Hotel.
Rebecca competed In Atlantic City in 2008 in the National Bread & Pastry Team Championship and as a member of Team Pagano in the 2007 National Pastry Championship in Nashville, Tennessee.
Thierry was born and trained in Paris. After working at La Tour D’Argent and Pavillon Ledoyen he decided to come to the United States. He worked as the executive chef for a caterer in the Philadelphia suburbs for a number of years before changing direction and becoming the pastry chef for Jimmy Duffy Caterer. He has been there for 5 years Thierry has contined to expand his experience in the pastry world, with the help of some of the world’s best Pastry Chefs including Ewald Notter, Anil Rohira, Vincent Pilon, Stephane Treand and those that he met over the years at the World Pastry. He feels that competing is the next step. Thierry competed in the 2007, 2008 and2009 Paris Gourmet US Pastry Competition in New York.
Zac Young (withdrew)
While employed in the wig department of the Radio City Rockettes, Zac had an epiphany - he would rather be baking cookies than fluffing Santa beards. After graduating with honors from the Baking and Pastry Arts Program at the Institute of Culinary Education, Zac went straight to the top, working under Sebastian Rouxel, Executive Pastry Chef of Per Se, and Richard Capizzi at Bouchon Bakery.
In 2006 his talents were recognized by Alexandra Guarnaschelli and she offered him the position of Pastry Chef at her downtown New York hot-spot Butter Restaurant. At Butter, Chef Young developed his signature style, using classic French technique, bold flavors, and fun to put a creative twist on American desserts. Always hungry for more, he trained in France with such renowned chefs as Philippe Givre at Valrhona and Philippe Parc at Chocolat Michel Cluizel. In 2009 Chef Young was named Corporate Pastry Chef of Flex Mussels, overseeing two seasonal restaurants on Prince Edward Island and the newly opened New York City outpost as well.
In his free time, he can be seen making dresses out of chocolate for the opening night of the International Chocolate Show. This annual undertaking has garnered much acclaim in outlets such as The CBS Early Show, New York Magazine, and AM New York. Zac is most happy making the same cookies that started this whole mess.
Gold Sponsor - Godiva Chocolatier
Rebecca is on the faculty of the Institute of Culinary Education in New York City, where she has been a Pastry Chef Instructor since 1999. Prior to joining the faculty at ICE, Rebecca worked at the 4-star Ryland Inn in Whitehouse, NJ, L'Espinasse in New York and Park Pastries in Hoboken. In addition to chocolate work, her specialties include wedding cakes, candy making, and gingerbread houses.
She has had her work featured on television and in print. She has appeared on the Better Homes and Gardens television show, the Food Network, and Good Day New York. Her gingerbread houses and holiday specialties have also been featured in The New York Post and Country Living Gardener magazine. In 2005 Rebecca coached a team of students to a first place ribbon in the "Gingerbread on Broadway" competition held at the New York Marriott Marquis Hotel.
Rebecca competed In Atlantic City in 2008 in the National Bread & Pastry Team Championship and as a member of Team Pagano in the 2007 National Pastry Championship in Nashville, Tennessee.
Thierry was born and trained in Paris. After working at La Tour D’Argent and Pavillon Ledoyen he decided to come to the United States. He worked as the executive chef for a caterer in the Philadelphia suburbs for a number of years before changing direction and becoming the pastry chef for Jimmy Duffy Caterer. He has been there for 5 years Thierry has contined to expand his experience in the pastry world, with the help of some of the world’s best Pastry Chefs including Ewald Notter, Anil Rohira, Vincent Pilon, Stephane Treand and those that he met over the years at the World Pastry. He feels that competing is the next step. Thierry competed in the 2007, 2008 and2009 Paris Gourmet US Pastry Competition in New York.
In 2006 his talents were recognized by Alexandra Guarnaschelli and she offered him the position of Pastry Chef at her downtown New York hot-spot Butter Restaurant. At Butter, Chef Young developed his signature style, using classic French technique, bold flavors, and fun to put a creative twist on American desserts. Always hungry for more, he trained in France with such renowned chefs as Philippe Givre at Valrhona and Philippe Parc at Chocolat Michel Cluizel. In 2009 Chef Young was named Corporate Pastry Chef of Flex Mussels, overseeing two seasonal restaurants on Prince Edward Island and the newly opened New York City outpost as well.
In his free time, he can be seen making dresses out of chocolate for the opening night of the International Chocolate Show. This annual undertaking has garnered much acclaim in outlets such as The CBS Early Show, New York Magazine, and AM New York. Zac is most happy making the same cookies that started this whole mess.
Tags: 2009, millican, team bios
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