ICE at 50: Meet Alumni Honoree, Pastry Chef Michelle Palazzo

A 2009 graduate of ICE’s pastry and restaurant management program, Chef Michelle Palazzo's fondness for baking began at home in Massapequa, Long Island, where food was the love language of her Italian-American family.

As a teenager, she baked cakes inspired by Food Network shows. Now, she is the Director of Pastry Operations for the Frenchette Group, which has earned accolades like a Michelin star for Frenchette and widespread acclaim for its sister establishments, including Le Rock and Le Veau d’Or. Chef Michelle has also been featured by StarChefs, participated in industry events and partnered with premium brands like Plugrá Butter, showcasing her expertise and contributions to the craft of pastry.

We spoke with her about her culinary education and career journey, what a day in her life looks like, and the ingredients she loves... as well as those she loves less. Here's what she had to say.

ICE: To start, can you share what you consider to be your biggest professional achievements?

Chef Michelle: Working with the Frenchette Group has been one of my greatest achievements. The work I’ve done with them has led to so many accolades, like Michelin stars and James Beard awards. Being part of such a successful team is something I’m incredibly proud of. Another highlight was teaching at ICE as a former student — standing in front of a class was surreal. Winning a StarChefs award with my mentor, Erin Kanagy-Loux and partnering with Plugrá Butter to be a spokesperson for a product we use in our kitchens are also milestones I value.

ICE: What is your creative process like?

Chef Michelle: I draw inspiration from classic cookbooks, modernizing timeless techniques and flavors. Balance is key — I like adding salt, vinegar, or interesting textures to excite the palate without overwhelming it.

ICE: To what factors do you attribute your success?

Chef Michelle: Work, saying yes to opportunities and learning from every experience — even the tough ones. My early years juggling school and night shifts taught me perseverance and discipline, lessons that have stayed with me.

ICE: What does a typical day look like for you? What is the thing you love most about your work?

Chef Michelle: I start my day at our Whitney location bakery, helping with bread and specialty pastries. Then I head to Frenchette to conduct tastings and ensure everything is on track. Right now, I’m focused on Le Veau d’Or, our newest restaurant, which has been a great opportunity to be hands-on during service.

ICE: What would you say to people looking to follow a career path similar to yours?

Chef Michelle: Be open to learning and absorb as much as you can. Build relationships during culinary school — you never know where they’ll take you. Work hard, put your head down and focus on learning from every experience, even when things go wrong.

ICE: When you think of ICE, what’s the first word that pops in your mind?

Chef Michelle: Growth. ICE was a huge stepping stone for me, both technically and personally. It prepared me for life in professional kitchens. 

ICE: When did you realize you had a passion for food… and when did that turn into “I want to work in food?”

Chef Michelle: Growing up, I have vivid memories of sitting in pastry shops, sharing desserts and espresso with my family. By high school, I was always baking — especially cakes. Around 14 or 15, I knew this was what I wanted to do.

ICE: Before you enrolled, what was it about ICE that suggested it was a good fit for you?

Chef Michelle: ICE stood out because of its well-rounded program. It wasn’t just focused on French techniques; it included a variety of cuisines and methods. When I toured the school, I felt inspired and knew this was the place for me.

ICE: Do you have a core culinary school memory?

Chef Michelle: One of my externships stands out — I cooked in Umbria, Italy, with one of my instructors. It was an immersive experience, from picking produce in her backyard to preparing service. It showed me a different side of food and hospitality that stuck with me.

ICE: What did you learn at ICE that helped you, specifically, at the start of your career?

Chef Michelle: Mise en place — setting yourself up for success and using the right tools for the job. Time management, especially in pastry, is crucial. Those lessons were honed at ICE and have been foundational in my career.

ICE: Let’s talk mentorship. Can you talk about your mentors and proteges? How you met them, what they’ve taught you and how you pass the gift of mentorship on?

Chef Michelle: At a certain point, I sought out a mentor to take my skills to the next level. I met Erin Kanagy-Loux at the Wythe Hotel in 2013. She took me under her wing as a sous chef, teaching me about working with ingredients and embracing a farm-to-table ethos.

I worked with her for five years, even following her to another bakery project before joining Frenchette. Mentorship is essential to me — passing on knowledge to the next generation is a core part of being a chef.

ICE: A couple questions about your palate. Do you have a guilty pleasure food or dessert? Conversely, is there a food or ingredient that no matter how hard you’ve tried, you just don’t like?

Chef Michelle: Ice cream — any type, as long as it’s rich in cream. As for dislikes, I don’t love rosemary in desserts. Cinnamon can also be overpowering if overused.

QUICKFIRE QUESTIONS 

Favorite kitchen tool? KitchenAid. 

Salty or sweet? Salty. 

Favorite food holiday? Christmas. 

Favorite food city? Paris. 

Cook, Bake, Eat — order of preference? Bake, eat, cook. 

Favorite cuisine? French. Go-to “easy” recipe? Brown butter cake. 

Go-to “wow” recipe? Crepe soufflé. 

Most frequently used non-pantry ingredient? Tonka bean. 

Favorite food season? Fall.