Biography
Jürgen David is a classically trained pastry chef, confectioner and educator with more than 25 years of experience in classrooms, catering, restaurants, bakeries and confectionaries. He was trained in Vienna, Austria.
In 1997, Chef Jürgen came to the U.S. and joined the International Culinary Center, first as a pastry chef-instructor and then as an associate director, where he was instrumental in developing and implementing the 300-hour cake techniques and design course.
Chef Jürgen is fluent in English and German, holds multiple certifications in education, food safety and pastry, and has made appearances on shows, including Bravo's "Queer Eye for the Straight Guy" and Marvel Studios' YouTube series "Make it Marvel."
Education
- “Patisserie” of the Society of Viennese Hoteliers, 1994
Work History
- Pastry Arts Associate Director and Chef-Instructor, International Culinary Center (French Culinary Institute), 1997-2020
- Pastry Chef, Kvikne's Hotel, 1996
- Confectioner, Confiserie Himmel, 1996
- Pastry Cook, Do&CO Pastryservice and Catering, 1995-1996
- Demi-Chef de Patisserie, Hotel Sacher, 1994-1995
- Confectioner, Konditorei Rudolf Groissböck, 1994
- Confectioner Apprentice, Stephan Szabo K.G., 1990-1993
Certificates
- Certified Apprentice Confectioner, Stephen Szabo K.G., 1993
- Certified Confectioner, Viennese Commission of Confectioners, 1993
- Licensed Private Career School Teacher certificate, The University of the State of New York – The State Education Department
- HACCP/ServSafe Food Handler Certificate
- The City of New York Department of Health Qualifying Certificate in Food Protection, New York City Department of Health and Mental Hygiene
In the News
- AllRecipes: How to Fix a Dry Cake: Top Tips from Pastry Experts
- Forbes: 5 Halloween Desserts to Make at Home This Spooky Season
- HuffPost: 5 Common Gingerbread Cookie Mistakes and How to Fix Them
- Martha Stewart: The Best Apple Corers, Slicers, and Peelers for Your Fall Baking Projects
- Today.com: How to Make Your Own Cream Cheese
Jürgen David on the Blog
- An Introductory Guide to Vanilla
- Choosing the Best Flour for Bread Baking: A Comprehensive Guide
- A Brief History of the Croissant
- Buttery, Flaky, Irresistible: Viennoiserie
- ICE Makes 5-Foot Cake for "The Phantom of The Opera’s" 35th Broadway Anniversary
- Chef Jürgen’s Hack for Pitting Stone Fruit
- Chef Jürgen's Natural Dye Eggs-periment
- The Techniques Behind Chocolate Showpieces
- Meet Chef Jürgen David
