Bakery Chef Mark J. Bennison
Mark J. Bennison, born March 1964 in Danbury, CT. Married father of two sons, Jordan and Evan. Currently resides in Coventry, Rhode Island.

Educational Profile:
Bachelor Degree from Johnson and Wales University 1997
Associate Degree in Pastry Arts from Johnson and Wales University 1985
Certified in Sugar Artistry from International School of Confectionary Arts 1997
Plated Dessert I certificate from The French Pastry School 1999

Professional Profile:
Executive Pastry Chef Positions held at the following:
Johansson Bakery and Café, Providence, RI
Radisson Airport Hotel, Warwick, RI
Café in the Barn, Swansea, MA
Improv, Providence, RI
Devon's in the World Trade Center, Boston, MA
Biltmore Hotel, Providence, RI

Awards and Recognitions:
Best Chocolate Dessert in Rhode Island 1986
Most Creative Pasta, the RI Pasta Challenge 1989
Associated Press article with wide spread coverage highlighting career and dessert specialties 1998, 1999
Over twenty appearances on Channel 10 news "Cooking with Class" segments
Voted Best Instructor by pastry students at Johnson and Wales University on twelve separate occasions.
Member of Chef Association of Rhode Island
Featured pastry chef at Chef Association dinner of honor for Chef Sara Moulton, and Master Chef Nino Uriso of world famous Capriccio Restaurant, RI.


Chef Robert Castagna
Chef Robert Castagna was born in Brooklyn, New York and was exposed to different cuisines at an early age because of living in a large urban area. Coming from a Mediterranean background, food played an important role in his life. As a teenager he worked in neighborhood restaurants as a dishwater and line cook.

Chef Castagna served in the military and after discharge pursued higher education utilizing the G.I. Bill. Upon graduating with a Masters of Fine Arts degree from the Maryland Art Institute he moved to Boston, Massachusetts with his family. He worked establishing himself as a painter but started to see the possibilities of food as art. At the time the Boston food scene was coming into its own with people like Jasper White and Lydia Shire experimenting with new approaches to food. Chef Castagna enrolled in a sixteen week basic classical cooking techniques program. After graduation he spent the next seven years developing his techniques and knowledge of cooking by working in hotels in the Boston area, such as the Meridian, the Copley Plaza, the Colonnade, and restaurants on Cape Cod. He also became certified by the Commonwealth of Massachusetts to teach Culinary Arts in high school and did so periodically.

Chef Castagna then spent the next few years working in the health care industry in the area of diabetic desserts making them both visually appealing and tasteful. While in heath care he developed menus for Assisted Living facilities focusing on meeting both the residents need for nourishment and their enjoyment and affinity for food as memory. Chef Castagna enrolled at Boston University and received a Master's in Liberal Arts in Gastronomy.

Chef Castagna started working in corporate dining where he saw the need for professional training in culinary arts for individuals already in the field and for entry level employees. By observing how different corporations trained their staff in the greater Boston area in food service, he started to develop training tailored for people who wanted to improve their present culinary skills or those who wanted to enter the field. Chef Castagna then spent the next two years developing and implementing these strategies at Crittenton Hastings House in Boston in their work development program.

In 2006, Chef Castagna received a Master's degree in Economic Development and Tourism from Boston University. Chef Castagna is presently a chef-instructor at the International Institute of Culinary Arts in Fall River, Massachusetts.


Chef Theodore (Ted) Karousos, V.P. and Chef Instructor
Chef Theodore (Ted) Karousos, Vice President of the International Institute of Culinary Arts, had hands on training in the kitchen at an early age. Brought up by George and Anna Karousos, Chef Ted got his start by helping his dad at the Sea Fare Inn in Portsmouth, RI washing and drying dishes and eventually leading up to the cooking.

A graduate of Bishop Connolly High School in Fall River, MA and Boston University, Chef Ted was instrumental in helping his dad put together a number of published cookbooks. He is also instrumental in putting together the curriculum for the One-Year Culinary program and the Two-Year Culinary Arts Program for the IICA. Besides being an instructor at the IICA, he oversees the facilities of the school.

Chef Ted resides in Newport, RI with his wife Dina and his two sons, George and Alexander.

Fran Jensen, Office Manager and Executive Assistant to George Karousos
Fran Jensen has been with the International Institute of Culinary Arts for four years. She is the Office Manager And Administrative Assistant to the President, Master Chef George Karousos. Educated in the Fall River area, Fran received a nursing degree from Diman school of Practical Nursing, the nursing program at Bristol Community College, in addition she has taken both advanced computer science and art classes. She resides in Swansea, MA and enjoys being with her three children and six granddaughters.

Chef Michael PetitBon , Chef Instructor
Chef Instructor Michael PetitBon has been in the industry for over 30 years. He attended Johnson and Wales University where he graduated Summa Cum Laude and received the Silver Key Society in June of 1984. He also received the Apprenti Cuisiner Award for Classical Pastry and was inducted into the Great Chefs of America in 1988. Chef Michael was the Executive Chef of the 5 star restaurant the Bay Tower Room in Boston, Massachusetts where he was recognized by Clos du Bois Winery and the American Dairy Association in taking first place in there food competitions. Chef Michael joined the Educational Staff here at the International Institute of Culinary Arts January of 2003, and is looking forward to inspiring people interested in Culinary Arts.