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When Zac Young was growing up, his vegan mom rarely baked. His love of cookies meant he had to master making them for himself. Before he ever worked in a kitchen, he worked in the wig department of the Radio City Rockettes. Eventually he followed his passion for sweet treats to ICE. After graduating in 2006, Young went on to work at Bouchon Bakery and Butter. He was the Executive Pastry Chef at the critically acclaimed Flex Mussels where he was responsible for a dessert menu that complimented the almost all seafood menu. In 2010, he was a contestant on Bravo’s first season of Top Chef: Just Desserts. Now, Young heads the pastry team at David Burke Kitchen. He recalls using his time at ICE to experiment with new flavors and techniques to discover his culinary voice.