Alumni | Institute of Culinary Education

Maxime Bilet stands against black background wearing white chef coat, gray apron and curly black hair.

ICE at 50: Maxime Bilet, JBF Award-Winning Co-Author of "Modern Cuisine," Is On a Purpose-Filled Journey

Passion, purpose and risk-taking are all part of the plan.

Chefs Sohui Kim, Shenarri Freeman and Kathryn Gordon sit on chairs in a row

Award-Winning ICE Alumni Visit NY Campus — and Share Rich Insights on Female Entrepreneurship

Chef Hélène Darroze sits in front of ICE students while being interviewed.

Women's History Month: ICE Hosts Award-Winning International Chefs

ICE alum Dan Segall in chef whites and gray apron standing in front of green tiled wall with arms crossed.

ICE at 50: For ICE Alum Dan Segall, "Bigger Isn't Always Better" — But Cheffing In Bali Is

Food writer and NYT Cooking recipe editor Cathy Lo in short wavy hair with black shirt sits against a white backdrop.

ICE at 50: Cathy Lo, Senior Staff Editor at NYT Cooking, Listens To Learn

Explore All Alumni

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chef michael anthony

Interview with Michael Anthony

chef johnny iuzzini

Interview with Johnny Iuzzini

master sommelier of ushg john ragan

Interview with USHG's John Ragan

chef and ICE alum missy robbins

A Conversation with Ivy Stark & Missy Robbins

chef gray kunz

Interview with Gray Kunz

chef grant achatz

Interview with Grant Achatz

gail simmons

Interview with Gail Simmons

chef daniel humm

Interview with Daniel Humm

chef daniel boulud

Interview with Daniel Boulud

dana cowin

Interview with Dana Cowin

chef dan barber

Interview with Dan Barber

Colin and Renée Alevras

Interview with Colin and Renée Alevras

nilou motamed

A Conversation with Christina Grdovic & Nilou Motamed

chef thomas keller

Interview with Chef Thomas Keller

chef john besh

Interview with Chef John Besh

chef andrew carmellini

Interview with Andrew Carmellini

chef albert adria

Interview with Albert Adria

top chef contestant adrienne cheatham

ICE Alum Adrienne Cheatham Competes on This Season of "Top Chef"

Cote de Boeuf

Why an Octopus is Chef Greg Proechel's Spirit Animal

chef philippe rigollot

Master the Dessert Buffet with King of Pastry Philippe Rigollot

Chef of Edwins restaurant in Cleveland that employs formerly incarcerated individuals

Meet The Founder of EDWINS

catherine manning owns greenwich village restaurant villanelle

How a First-Time Restaurant Owner is Finding Success in Greenwich Village

susan ungaro president of james beard foundation

The Irrational Optimist

james beard foundation chefs night out dinner

ICE Hosts the James Beard Foundation’s Chefs’ Night Out