Alumni News

The New York Times' list of "America's Best Restaurants 2024" included restaurants run by ICE Alum: Bungalow NYC, helmed by general manager and partner Sameer Bhatt (Management '19) and Miami's Walrus Rodeo, where ICE Alum Luciana Giangrandi (Culinary Arts '09) is co-owner and co-executive chef. The restaurant was also included in Michelin's 2023 "Restaurants to Watch" list while the duo's other concept, Boia De, earned Michelin stars in 2022 and 2023.

Mary Attea (Culinary Arts '11) continues to be a major player in the fine dining scene, being named one of only 13 chefs designated as Food & Wine Magazine's "Best New Chefs, 2024" in her role at Executive Chef of two NYC restaurants: The Musket Room and Raf's 

The ICE Alumni network remains powerful, with alumni hosting externs in the kitchens they helm at a wide variety of restaurants and bakeries, including Missy Robbins (Culinary Arts '95) chef/owner of Ilili, Misi and MisiPasta; Mary Attea (Culinary Arts '07)-- who is having a big year herself (see below)-- as executive chef for The Musket Room and Raf's; Rose Nobel (Culinary Arts '12), executive chef at Peaks; Orlando Soto (Pastry & Baking Arts and Restaurant & Culinary Management '15), executive pastry chef at three-Michelin-starred Le Bernardin; and Catherine Kim (Pastry & Baking Arts '07), pastry chef at the Tin Building by Jean Georges.

In addition to the externs sent to these alumni, many ICE students manage to secure job offers from the kitchens in which they extern. For the summer of 2024 some of those students included Adam Benjelloun (Culinary Arts '24) in the role of line cook at San Sabiano (the new concept by the team at Don Angie's); Robert Levesque (AOS Culinary '24) as a cook at Disney World in Florida; Jacob Tucker (Culinary Arts '24) as a line cook at Wolfgang Puck's LA institution Spago; Alexi Dagnachew (Pastry & Baking Arts '24) as a pastry cook at Michael White's longstanding Marea ; and the aptly named Lucas Baker (Pastry & Baking Arts '24) as baker at By Clio. Samantha Torres (Culinart Arts '24) and Brian Greenberg (Culinary Arts '24) were both hired out of externship at Hawksmoor as a line cook and roast cook, respectively.

Shant Halajian (Culinary Arts '19) is a contestant on the current season of  Fox TV's popular show, "Hell's Kitchen", hosted by Gordon Ramsay. This is the show's 23rd season. Other ICE Alumni appearing in food tv include Michael Jenkins (Culinary Arts and Restaurant & Culinary Management ‘06) Chef de Cuisine at Butter, who recently took on "The Three Titans" on Food Network’s "Bobby Flay’s Triple Threat and Gabrielle Chappel (Health-Supportive Culinary Arts ‘21), who won season 3 of Gordon Ramsay’s show Next Level Chef. The final episode aired shortly before Chef Gabi spoke to recent graduates at ICE’s New York Campus 2024 commencement ceremony. Other commencement speakers included Chef Evan Funke of LA’s Mother Wolf, where ICE alum Kathryn Burpee  (Culinary Arts ‘23) is a line cook. Finally, Esther Choi (Culinary Arts '11) hosted The Food Network's new "24 in 24: Last Chef Standing" cooking competition show earlier this year. 

Chef Esther was also in the news this year for her growing restaurant holdings, as it was announced that her New York restaurant, Mōkbar will be opening another location at the Forum Food Hall at Caesar's Palace, Las Vegas. Other notable food personalities with concepts there include Guy Fieri and Bobby Flay. 

The Frenchette team, with a pastry division headed by ICE alum Michelle Palazzo (Pastry & Baking Arts ‘09) has re-opened the famous Le Veau d’Or on Manhattan’s Upper East Side. The opening, which was announced by The New York Times. Shortly after opening, the restaurant was given a glowing review in The New Yorker.

Shenarri Freeman (Health-Supportive Culinary Arts '19) graced the cover of Nation's Restaurant News' August 2023 issue. She is the executive chef and creative mind behind two vegan restaurants: Cadence in NYC which features vegan soul food, and Ubuntu in Los Angeles, a vegan take on West African cuisine-- both restaurants are part of Overthrow Hospitality Group.

Kerry Rivelli (Culinary Arts ‘07), a Food Service Director with Pomptonian, was recently awarded the USDA’s Healthy Meals Incentive/Action for Healthy Kids Award in Innovation for the Preparation of School Meals. Chef Kerry is one of 52 schools/Food Service Directors in the United States to win this award with a free trip to Las Vegas in October for the awards ceremony 

GrubStreet's "Where to Find the Best Granola in NYC" article included Jenny Ammirati's (Pastry & Baking Arts '10) Brooklyn-based yogurt shop, Culture.

Marc Murphy (Culinary Arts ‘90) opened Marc179 in the former Landmarc space in TriBeCa as reported by Eater.

Chef Suzanne Cupps (Culinary Arts ‘05) just opened her new Filipino and South Carolina-inspired  restaurant, Lola’s, to much fanfare, including a 2-star review in The New York Times.Cupps herself was also featured on InsideHook’s 20 Chefs to Watch in 2024 list. A list that also included Ayesha Nurdjaja (Culinary Arts ‘07) as Chef of Shuka and Shukette.

Kiran Narayanan  (Plant-Based Culinary Arts ‘23) has opened his 55-seat vegetarian restaurant Moglu in Bengaluru (Bangalore, India)

Mark Thomas (Culinary Arts ‘23) has been promoted from commis to chef de partie at three Michelin starred Alinea in Chicago, while Chanho Jeon (Culinary AOS '24) is a Sous Chef at the two Michelin-starred restaurant Hayato in downtown Los Angeles

Jae Ho Choi (Culinary Arts '19) saw his restaurant, C as in Charlie -where he is both owner and Chef- receive a 2023 Michelin Guide Bib Gourmand.

The New York Times reported on the opening of Guy Vaknin’s (Culinary Arts ‘07) latest vegan venture, Siete, part of his growing City Roots Hospitality Group

Nilufer Goodson  (Culinary Arts ‘04) is the Chef/Owner of Nilufer’s Home Kitchen in Beacon, New York, where she prepares Turkish fare for breakfast and lunch

Gia Diaz (Intensive Sommelier '24) was hired as a Wine Sales Rep and Sommelier as major New York wine distributor VOS Selections.

Stephanie Cheung (Culinary Arts '10) has made waves in Miami with her gluten-free creperie, Stephanie's Crepes, where she focuses on organic produce and nitrate-free proteins.

Sameer Bhatt (Culinary Management ‘19) is opening a new restaurant, Bungalow, with Bombay Hospitality, LLC and Chef Vikas Khanna of the Michelin Starred Junoon

ICE Alum are cooking around the world, including Carla Ferreyra (Pastry & Baking Arts ‘21, Culinary Management ‘22, Plant-Based Culinary Arts ‘23) who was hired as a cook at Central in Lima, Peru, chosen as one of the World’s Best Restaurants of 2023, and Peter Campos (Culinary Arts ‘05 and Culinary Management ‘07) in the role of chef de cuisine with the Barcelo Hotel Group in the Dominican Republic. Odiley Torres Molina (Culinary Arts ‘23), is an agricultural student in Cianorte, Parana, Brazil “learning from the land and the process of growing the foods we eat in the US" and Sophia Georgiou (Pastry & Baking Arts '22) is working on the pastry team at Heston Blumenthal's esteemed Fat Duck outside London.

Emily Lemus Mogulijak (Hospitality ‘23) was hired as Food and Beverage Manager at The Plaza Hotel in New York City.  

Cheyenne Bailey (Hospitality '22 and Culinary Arts '19) was recently brought on as the Event Coordinator at Hilton Baltimore Inner Harbor

Emily Cerda (Pastry & Baking Arts '23) is now the Head Baker and Pastry Chef at Brooklyn Cupcakes.

Nicola Campbell  (Pastry & Baking Arts ‘11 and Culinary Management ‘18) is the CEO/Owner of Jamaican catering company and cooking class business Chef Mom Does Café 424

William (“Billy”) Van Dolsen  (Culinary Arts ‘10 and Culinary Management ‘11) and Jim Nawn (Culinary Arts and Culinary Management ‘11) are the owners of Sereneco in Greenpoint, Brooklyn

Millie Rodriguez (Pastry & Baking Arts ‘23) is the Chef & Owner of MRM Dessert.

Michael Nicoletta  (Culinary Arts ‘12), owns Nic’s Trattoria in East Greenbush, NY

Jermoe Dudley (Culinary Arts '08) holds the title of sous chef at the Beverly Wilshire Hotel

Michael Zmigrodski (Culinary Arts '08) has been named Executive Chef of the Omni Homestead Resort in Hot Springs, VA. This comes as the next step in an illustrious career that includes roles within Union Square Hospitality Group, the Thomas Keller Hospitality Group, and leading numerous culinary teams at major casinos and resorts across the country.

Worldwide hospitality standard-bearer, Walt Disney Parks continues to recruit talent across ICE campuses. Currently Lilymarie Hernandez (Pastry & Baking Arts ‘22) is working as a pastry cook at Magic Kingdom Production Bakery at Walt Disney World, Giancarlo Montenegro (Culinary Arts, ‘23) is a cook at the Disney Hotel and Aniyah Jobity  (Culinary Arts, ‘24) is a  line cook at Disney World where Angelica Turano  (Pastry & Baking Arts, ‘24), has recently been hired as a pastry assistant.

Sebastian Luke Leal  (Culinary Arts ‘23) is now lead line cook at Michelin-starred Kato Restaurant

Danielle Krueger (Culinary Arts ‘21 and Culinary Management ‘21) has launched her own beverage company, Sunbear, which produces all-organic, sparkling coconut water. You can buy it from Popup Grocer (

Renowned chef Jean-Georges Vongerichten continues to recruit ICE talent for his hospitality empire. Recent hires include Thomas Pryke (Culinary Arts '24), Brooke Madigan (Culinary Arts '24), Audrey Carrington (Culinary Arts '24) and Haley Piccinini (Culinary Arts and Culinary Management '24) who are all in the kitchen at restaurant Jean-Georges. Karis Bettis (Culinary Arts '24) and Kyle Richards (Culinary Arts '24) landed positions downtown as The Tin Building by Jean-Georges. Jedea Cook (Culinary Arts '23) and Joanna Yu (Plant-Based (Culinary Arts '24) work the lines at neighboring restaurants ABC Kitchen and abcV, respectively.

Similarly, chef Andrew Carmellini took on additional talent from the ICE kitchens, hiring Shane Moore (Culinary Arts '24) and Kayla Medina (Culinary Arts '24) as line cooks and Nicholas Connelly (Culinary Arts '24) as garde manger directly out of their externships at his long-standing restaurant, Locanda Verde.

In fact, scores of alumni continue to be hired on at their externship locations upon completing their official studies. This includes Oscar Roman (Culinary Arts '24) and  Sun Jin Moon (Plant-Based Culinary Arts '24) who were both hired on as garde manger at Eleven Madison Park along with fellow alum Samantha Sundsted (Culinary Arts '24), Steven Gao (Culinary Arts '24) who accepted a position as commis at Per Se, Ashley Izaparte (Pastry & Baking Arts ‘24) and Sara Moreno-Barber (Pastry & Baking Arts ‘24), who were hired as pastry assistants at Four Twenty Five, Gustavo Yanez (Culinary Arts ‘23) who was brought on as permanent staff at Timothy Hollingsworth’s Otium in DTLA and Molly Bernsteinweitz (Pastry & Baking Arts ‘23) at Dominique Ansel Bakery, where Shivangini Purohit (Culinary Arts '24) is currently a pastry cook and Carly Lam  and Kyle Seidman who were both hired on from externship at Don Angie.

Sophia Brivio (Culinary Arts, ‘09), is the Executive Chef and Owner of The Well Seasoned Chef

Paige Heller (Culinary Arts '24) is now a prep cook at Michelin starred Heritage in Long Beach, CA. Heritage not only holds a traditional star, but also a coveted Michelin Green Star, which highlights restaurants dedicated to sustainability. 

ICE Alumni across the industry continue to hire fellow graduates. Some recent examples are Elizabeth Eckert (Culinary Arts '24) who is now working under fellow ICE Alumni Orlando Soto as  she accepted a position as a pastry cook at Le Bernardin- where Soto is Executive Pastry Chef. Madeline Kunz (Culinary Arts '24) and Cecilia Azar (Culinary Arts '24) were both brought on as line cooks under fellow ICE Alum Mary Attea who is currently executive chef at The Musket Room, while Antonio Principe (Culinary Arts '24) has gone to work for fellow alum Missy Robbins at her celebrated Brooklyn restaurant, Misi.

At the age of 17, Thomas Kourgelis  (Culinary Arts ‘23) opened how new restaurant, Stella, in Roseland, NJ on April 17th, 2023 with Giovanni Esposito. Stella was recently voted 2nd Best New Restaurant in Essex County.

Beyond jobs in restaurant kitchens, many ICE alumni choose to apply their education to careers in more non-traditional kitchens. Some examples include, Dr. Nate Wood (Culinary Arts '18) who is the current Director of Culinary Medicine a Yale New Haven Health Teaching Kitchen.

Other non-traditional roles include Leeana Vidlock (Culinary Arts ‘09) who is working as a private chef, Kiana Rollins  (Culinary Arts ‘23), chef/owner of ki in the kitchen, a private chef and catering business, Danielkai Wahab (Pastry & Baking Arts ‘23) who works an event cook at Madison Square Garden, Kimberly Wong (Culinary Management ‘24) in the role of pastry cook at The Waldorf Astoria in Beverly Hills. Both Fernando Garcia (Plant-Based Culinary Arts ‘23) and Christian Reyes (Culinary Arts ‘23) are working as pastry cook and line cook, respectively, at Wolfgang Puck Catering. 

Bethany Morrison (Health-Supportive Culinary Arts ‘23) works as a personal chef for Meal Prep Chef, where Holly Ardern (Culinary Arts ‘23) is a senior chef. Susan Levine  (Culinary Arts ‘99) is chef/food service director for the Jewish Federation of the Berkshires. Maria Papakonstantinou  (Culinary Arts ‘21) was hired as head chef at Sur la Table and Michael Lombardo (Culinary Arts ‘14) accepted the position of executive sous chef at Hyatt Regency Dallas. Jose Rayon is a sous chef at New York Presbyterian Hospital and Simon Ortiz (Culinary Arts ‘21), is sous chef at Nexus Club while Christopher Benjamin (Culinary Arts '24) is a culinary roundsman at Fresh Direct.

Outside the kitchen, Dorian Smith-Jordan (Hospitality Management ‘19) is a Catering Manager for Restaurant Associates at Debevoise and Plimpton, LLC. Isabella Isaza (Health-Supportive Culinary Arts ‘23) was hired for the role of Creative Director for ARO (All Restaurant Offers). George Tsaoussis Carter (Hospitality Management ‘19) is an Events Coordinator for the Moynihan Institute of Global Affairs. 

In addition, Hunter College NYC Food Policy Center recently announced The Class of 2024: 40 Under 40 Rising Stars in NYC Food Policy. Honorees included ICE alums Janelle Antoine (Health-Supportive '21) and Shaquan (Tony) Walcott (Culinary Arts '23) who are both chefs with Wellness in the Schools, and Taylor Stevens (Culinary Arts '19), the currently Director of Culinary Training at Hot Bread Kitchen.

Adrienne Cheatham (Culinary, '07) author of Sunday Best: Cooking Up the Weekend Spirit Every Day: A Cookbook, and Jenny Dorsey (Culinary, ’12) author of “Chinese Scrambled Eggs with Tomato” in Serious Eats (Home Cooking category) were nominated for James Beard Foundation Media Awards.

The New York Times releases its list of 100 Best Restaurants in NYC, which includes 10 restaurants with ICE alumni at the helm: The Musket Room, Chef Mary Attea (Culinary, ’11); Yoon Haeundae Galbi, Owner Bobby Yoon (Culinary/Management, ’16); Silver Apricot, Chef Simone Tong (Culinary/Management, ’11); Misi/Lilia, Chef/Owner Missy Robbins (Culinary, ’95); Saigon Social, Chef/Owner Helen Nguyen (Culinary, ’17); Shukette, Executive Chef Aisha Nurdjaja (Culinary, ’07); Le Bernardin, Executive Pastry Chef Orlando Soto (Pastry/Management, ’14), Gage & Tollner, Chef/Partner Sohui Kim (Culinary/Management, ’02); Frenchette and Le Rock, Executive Pastry Chef Michelle Palazzo (Pastry, ’09).

Mary Attea (Culinary, ’11) of the Musket Room is nominated for Best Chef: New York State by the James Beard Award Foundation. Four additional alumni were semifinalists for the same category: Sohui Kim (Culinary/Management, ’02) of Gage & Tollner, Paolo Garcia Mendoza (Culinary, ‘04) of Karenderya, Ayesha Nurdjaja (Culinary, ’07) of Shukette and Shenarri Freeman (Plant-Based, ’21) of Cadence. Freeman also opened another restaurant, Ubuntu, in Los Angeles this year. Mashama Bailey (Culinary, ’01) of The Grey and Zoe Nathan (Culinary, ’01) of Cassia are semifinalists for the Outstanding Restaurant award.

Esther Choi (Culinary '11) has expanded her restaurant group to open a new GAHM by Mokbar in Park Slope, Brooklyn.

Adjoa Kittoe (Culinary '21) was featured in CherryBombe's Future of Food, Top 50 as well as in Klancy Miller's book For the Culture.

Manuel Ignacio Albo (Culinary, ‘15) is the new executive chef at Mr. C Beverly Hills hotel in Los Angeles, California. Chuck Bivona (Culinary, ‘09) checks in from Newburgh, New York where he’s opening Bivona's Simply Pasta. Ashlee Malligan (Culinary/Management, ‘14), head chef of one-Michelin-star Nouri and Appetite is recognized by Women’s Weekly Singapore as a rising female chef.

Michael La Corte (Culinary, '14) is the new staff deputy food editor at Salon.

Sophia Schoenstedt (Culinary, ‘17), chef de cuisine at Gemma in Dallas, Texas, is nominated for Rising Star Chef of the Year in the 2023 CultureMap Tastemaker Awards.

Pooja Jhunjhunwala (Pastry/Cake, ‘16) is recognized by LA Weekly as a top food blogger creating vegan and vegetarian recipes with international influence on her blog The Global Vegetarian. Nicole Bochinis (Pastry, ‘16), owner of micro-bakery Baked to Perfection, introduces a new offering, BTP in a Jar, where cupcake components are layered in a jar to be eaten with a spoon. David Andrews (Pastry, ‘04), chef and owner of D’Andrews Bakery & Cafe, reopens in Nashville, Tennessee. William Djuric (Culinary, ‘18) opened Balkan StrEAT in the West Village in New York City, serving up Serbian street food. James Williamson (Culinary, ‘13), chef of JDub W/ Da Grub, won the Meatless Monday Rapid Fire Challenge at the International Restaurant and Foodservice Show in New York City.

Rex Quizon (Culinary Arts, '22) is Chef-Owner of newly opened SiSiG restaurant in historic Filipinotown LA.

Samael Reyes Rivas (Culinary, '23) is now serving Breakfast at Tiffany's as a Line Cook at Daniel Boulud's Blue Box Cafe located on the 6th floor of the famed 5th Avenue jewelry store.

Joseph Gissler (Culinary '23) accepted a position as a Line Cook at Chef Evan Funke's perpetual LA hotspot Mother Wolf

Pedro Alaco (Culinary '23) was hired from externship as a Line Cook at Chef David LeFevre's famed Manhattan Beach Post, featured in Michelin's Bib Gourmand.

Kaleb Bishop (Culinary, ’23) joins The Queensboro, serving up locally-sourced food inspired by the diversity of Queens, NY, as their latest line cook.

Tess Eagen (Health-Supportive, ’22) was hired from her externship as a pasta maker at Ci Siamo, Danny Meyer's newest restaurant which opened to rave reviews in Manhattan West.

After their successful externship, Josa Tirado (Health-Supportive, ’22) began as a line cook at Planta Queen, a new restaurant known for its plant-based vegan sushi.

Dalisa Merino (Pastry, ’22) joins Baking Grace as a cake decorator, where a passion for indulging in decadent desserts is in the job description.

Darian Nguyen (Culinary, ’23) is now a line cook at every New York City carnivore’s favorite Korean steakhouse, Cote.

Sasha Hernandez (Culinary, ’23) heads to Florida to start her new position as a line cook at Miami Beach’s oldest membership club, The Bath Club.

Steven Madison (Culinary, ’22) is working at Tend Prenatal as a research kitchen assistant, developing natural foods that provide pregnant women with the complete nutrients they need, and replacing the prenatal pills they don’t.

Charlie Ann Max (Health-Supportive, '22) is now the founder and chef of Füde & The Füde Dining experience, providing a wild combination of plant-based foods and nude dining.

Evelyn Rangel (Plant-Based, ’23) was hired on as a pasty cook at the Four Seasons Hotel in Westlake Village, where she will work with the esteemed Chef Patrick Fahy, formerly of The French Laundry and Per Se.

Israel Zarate (Culinary, ’22) joins Vita as their new line cook. Vita is a modern Italian restaurant in Pomona, CA, that sources its ingredients from Cal Poly Pomona and local farms.

Moises Rions (Culinary, ’22) was hired on from externship as a line cook at U Street Pizza, serving up New York-style pies made with high-quality, market-driven ingredients.

Marcel Moore (Pastry, ’22) began working as chef de cuisine at Agnes Restaurant and Cheesery in Pasadena.

Ian Park (Culinary '23) and Johnny Quichimbo (Culinary '23) were both hired out of externship at Seoul Salon, a new cocktail bar concept from  Ellia and Junghyun Park (owners of Atomix, Attaboy and Naro with their partner, Hand Hospitality) which The New York Times describes as a "New York interpretation of a Korean sooljib."

Qian Wang (Pastry '23) was hired as a Pastry Cook at Jean-Georges

Michael Laura (Hospitality '23) was hired for the front desk at the iconic Gansevoort Hotel in New York's famed Meatpacking District

Nicholas Meza (Plant-Based, '23) was hired from externship as a Bread Baker at Superba Bakehouse, one of Eater "17 Essential Bakeries in Los Angeles"

Rushil Parmar (Culinary '22), an alumni originally from South Africa, has opened a pizza and pasta restaurant in South Africa called The Fat Chef

Janelle Gonzalez (Pastry '23) was hired as a Baker and Decorator at Buddy "The Cake Boss" Valastro's Carlo's Bakery in Hoboken, NJ

Zoya Ahmed (Culinary '23) was hired as a line cook at the massively popular NYC restaurant, Tatiana by Kwame Onwuachi which was named one of The New York Times 2023 '100 Best Restaurants in New York' and awarded 3 stars by food writer Pete Wells.

Ryan Holwager (Culinary '23) was hired as a line cook at Chef Josiah Citrin's Michelin-starred Citrin Restaurant in Santa Monica

Flavors From Afar, where Kenna Copes (Management, ‘17) is the Program Instructor and Head Chef, wass included on Michelin's 2022 Bib Gourmands in California.

Michelin stars were awarded to Sixty Three Clinton with Executive Chef & Co-owner Sam Clonts (Culinary, ’12) and The Musket Room from Chef Mary Attea (Culinary, ’11). The Musket room is also named on The New York Times'  "The Restaurant List" of the 50 best restaurants around the country.

Mashama Bailey (Culinary, ’01), chef at The Grey, in Savannah, GA, received the top honor of Outstanding Chef  at the 2022 James Beard Awards. Bailey's the Grey Diner and the Grey Market in Austin, Texas were also named on Eater's “Most Anticipated Restaurants of Next Season” 

6 other ICE alumni also received JBF 2022 nominations, including Rachel Yang (Culinary, '07), Joule for Outstanding Chef, and for the category  of  Best Chef NY State Mary Attea (Culinary, '11), The Musket Room; Ayesha Nurdjaja (Culinary, '07), Shuka; and  Helen Nguyen (Culinary, '17), were all nominees. Shenarri Freeman (Plant-Based, '21), Cadence was nominated for Emerging Chef, and Sohui Kim's (Culinary/Management, '02) Gage & Tollner, was nominated for Best New Restaurant

GrubStreet's list of “Best New Restaurants of 2021” in New York City included Cadence from Chef Shenarri Freeman (Plant-Based, ’21)- who was also profiled by Vogue about the success and media frenzy for her vegan, soul food menu at Cadence- and Gage & Tollner by Chef/Partner Sohui Kim (Culinary/Management, ’02)- which was also listed on Bon Appétit’s "50 Best Restaurants for 2022". Kim also appears on season four of the PBS Emmy-winning docuseries ‘The Migrant Kitchen,’ which highlights innovative chefs across the U.S. who’ve been inspired by the immigrant experience.

Esther Choi (Culinary, '11) competed on Netflix’s Iron Chef: Quest for an Iron Legend.

Semone Hopkins (Pastry, '16) beat out hundreds of other contestants to win Chef Carla Hall's nation-wide Favorite Chef competition (benefitting The James Beard Foundation) 

Stephen Conklin (Culinary, ‘07) became the chef de cuisine at Japanese restaurant, Uchi in Houston, TX

Daniel Henry (Culinary, ‘16) was named executive chef of Manchester Country Club, one of New Hampshire’s premier private clubs and a nationally recognized Distinguished Club.

Garfield Salmon (Culinary, '07) checked in from Poughkeepsie, New York where he and his partner opened Upstream Cafe, a restaurant offering French Caribbean cuisine.

Cathy Lo (Culinary, ‘96) joined The New York Times Food department and New York Times Cooking as a senior staff editor.

Hrad Papazian (Culinary, ‘19) checked in from Montrose, California where he is the chef at Gus & Andy’s Kitchen.

Katie Stilo (Pastry, ’13/Culinary ‘17) landed her dream job as Culinary Producer and Lead Food Stylist for the Today Show.

Christopher DeLuca (Management, ‘17) of Freehold, New Jersey where is the Food and Beverage Director of iPlay America, and is developing the front of house team for their new dining experience, The Loaded Spoon.

Avish Naran (Management, ‘18) opened Indian sports bar Pijja Palace in Los Angeles, after coming up with the concept during his time at ICE.

Stephanie Loo (Pastry, ‘21) was interviewed on Cherry Bombe podcast, and describes her experience working in fine dining and her hopes for the future of the industry.

Lauryn Bodden (Culinary, ‘16) won the first season of Netflix reality cooking competition Snack vs. Chef.

Brooke Caison (Culinary, ‘18) is a food editor at Delish, where she develops and styles original recipes, writes newsletters and appears as occasional on-camera talent in videos.

Rochelle Burgess (Pastry, ‘13) checked in from Humboldt, California where she’s creating a pop-up dining project.

Anthony Sasso (Culinary, ‘04) opened Rosie General, which includes a bakery, butchery, deli and grocery in Kingston, New York.

Two Michelin-starred restaurant The Modern at New York's Museum of Modern Art, hired Burhan Hailov (Culinary, ’22) and Eisha Pascual (Culinary, ’22) as line cooks

Maria Fernanda Ayala Taracena (Culinary, ’22) was hired out of externship as a pastry cook at Chef Jean-George’s renowned Tin Building in the historic Fulton Fish Market.

Janice Weise (Pastry, ’22) began her new position as a pastry cook at Ladurée, the legendary patisserie that continues to innovate on their world-class macarons.

Fiona Chan (Pastry, ’22) joined Tom Colicchio of Top Chef at his flagship restaurant Craft in New York, as their new pastry cook.

Cecilia Rodriguez (Pastry, ’22) began her role as pastry cook at Gage and Tollner, a revived Brooklyn landmark with over 125 years of culinary history.

Max Chang (Culinary, ’22) stepped up to line cook at The Mark Restaurant by Jean-Georges, known for their fresh and elegant takes on classic European cuisine.

Victoria Kaputskaya (Health-Supportive, ’22) joined Jean-George's abcV as a line cook, supporting a team of chefs responsible for bringing an inventive yet responsibly-sourced, plant-based menu to life.

Omari Chapman (Culinary, ’22) graduated from his externship to a full-time line cook position at Bonnie’s, Brooklyn’s family-style, Cantonese fusion restaurant.

Kevin Ormeno (Culinary, ’22) joins the esteemed catering group, Thomas Preti, as garde manger, delivering unforgettable food and dining experiences.

Ayan Kalysbekov (Culinary, ’22) was taken on as a prep cook at Jean-Georges, the two Michelin-starred restaurant with a stunning seasonal menu based on French, American and Asian influences.

Bianca Cruz (Culinary, ’22) graduates from extern to pastry cook at fellow ICE alum’s Missy Robbins’ classic Italian style eatery, Lilia.

Vu Ong (Culinary, ’22) began working with Chef Teresa Montaño as a line cook at Otoño, renowned for its Spanish-inspired tapas and paella.

Gavin Castillo (Culinary, ‘22) began his role as a line cook for Michelin-rated Chef Josiah Citrin’s modern California cuisine restaurant, Citrin, in Santa Monica.

Alyssa Marcheuetta (Culinary, ’22) was hired on from her externship as a line cook at Chef Ray Garcia’s Asterid at the Disney Concert Hall in Downtown Los Angeles.

Diego Zamora (Culinary, ’22) converted their externship into a full-time position as chef de partie at Michael Cimarusti’s Michelin-starred seafood experience, Providence.

Kenna Copes (Management, ’20) began as head chef at Flavors from Afar, a new restaurant born from the Tiyya Foundation’s catering company, which aims to provide support for refugees, immigrants and asylum seekers. 40% of the profits go back to support the sustainability of Tiyya's community programs.

Kimberly Completo (Pastry, ’22) is making her dreams a reality after being hired from her externship at Walt Disney World in Orlando, Florida, where she is now a pastry cook.

Andrew Tam (Culinary, ’22) began his role as a line cook at Gunsmoke, preparing a Japanese American-style cuisine conceptualized by Chef Brandon Kida of Hinoki & the Bird.

Seren Dedola (Health-Supportive, ’22) was hired on as a garde manger cook at Chef Ian Gresik’s farm-to-table, fine-dining restaurant, The Arbour, in beautiful Downtown Pasadena.

Taylor Perez (Pastry, ’22) is a self-employed cake designer & owner of The Flour Fields, providing local baked goods and custom cakes at pop-up venues across Orange County, CA.

Brianne Waller (Culinary, ’22) is a line cook at Chef Stephanie Izard’s Cabra, serving up Peruvian-inspired, family-style dishes at the restaurant’s soaring rooftop setting in Downtown Los Angeles.

Upon graduation, Riley Ford (Health-Supportive, ’22) earned a spot as a line cook at True Food Kitchen, crafting super flavors from super foods. Health is wealth!

Yasmine Shoaibi (Pastry, ’22) began her new position as pastry cook at Chef Evan Funke’s renowned Roman-Italian restaurant, Mother Wolf, in Hollywood.

Sam Clonts (Culinary, ’12) previously of Michelin-starred Bar Uchu and Chef's Table at Brooklyn Fare, opened Sixty Three Clinton on the Lower East Side.

Daniel Kim (Management, ‘01/Culinary ’02) is now general manager for the New York City location of Morton’s The Steakhouse.

Sarah Comerford (Culinary, ’14) is the new culinary director for all Martha Stewart products at Marquee Brands.

Yoav Jacob (Health-Supportive, '20) is using his education in the nonprofit sector as a program assistant with Bread Head. The organization's goal is to promote food literacy through several programs, from project access nourishment to community health, eating and wellness.

Saul Silva (Culinary, '19) Combined his passion for food and love of woodworking to start his own company, SSWoodWrxs. His handmade cutting and charcuterie boards are inspired by his culinary journey and feature his signature initials on the bottom corner of each piece. They can be ordered by Direct Message on Instagram.

Kerry Brodie’s (Culinary, ’17) Brooklyn restaurant, Emma’s Torch, trains refugees for careers in food and was the subject of a CBS Sunday Morning piece.

Amie Smith's (Pastry, ’09) Amie Bakery on Cape Cod is still garnering Best of Cape Cod Silver Awards.

IACP Cookbook and Media Awards names “Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook”--co-authored by Jody Eddy (Culinary, '06)-- winner of its Culinary Travel category. The awards also recognize Kristen Miglore (Culinary, '08), founding editor and creative director, Food52 (Corporate Food Instagram Account); and Vivian Howard (Culinary, ’03) for “Somewhere South” (Culinary Television Series) as finalists.  

Alyssa Weiss (Culinary, '18/Management '20) landed a coveted assistant manager position at Sugarfish in NYC.

Brandon Kaufman (Culinary, ‘20) is working with sustainable and dry-aged seafood at The Joint Eatery in Sherman Oaks, California.

The Bowery Group in NYC names Ayesha Nurdjaja (Culinary, ’07) as Culinary Director. It's newest restaurant, Shukette, is helmed by Chef/Partner Ayesha Nurdjaja (Culinary, ‘07) and is already garnering high praise. 

Jenny Dorsey (Culinary, ’12) pens a thoughtful piece for Eater about the questions restaurant workers can ask when interviewing to advocate for themselves and learn more about where they want to work.

Shant Halajian (Culinary, '19) opened two restaurants at The Glenmark, a Tribute Portfolio Hotel, as executive chef following his externship at The French Laundry.

Amy Baer Robinson (Culinary, '20) began Epicurean Santa Barbara, a club that features local Central Coast talent, including chefs, winemakers and musicians that she worked with as a film composer.

Robert Kenney (Culinary, ’19) checks in from Southampton, Long Island, where he is sous chef at Manna at Lobster Inn.

Three ICE alum-owned businesses were included in The New York Times’ recent round-up of 17 Restaurants Where New Yorkers Can Make Up for Lost Time: Empanology, Jason Alicea (Management, ’15); Thai Diner, Ann Redding (Culinary, ’02); and Silver Apricot, Simone Tong (Culinary/Management, ’11).

Joy Hsiao’s (Pastry, ‘21) edible artwork was included in an exhibition at the 2021 Bridges Math and Art Conference at Mathematical Art Galleries.

Josh Laurano (Culinary, ’05) is named executive chef of Pastavino on the waterfront on Staten Island.

Vivian Howard’s (Culinary, '03) opens Lenoir in downtown Charleston

Adà Supper Club, the group highlighting Black voices in the restaurant industry, featured Adjoa Kittoe (Culinary, '21) and her modern West African cooking through a weekend pop-up.

John Kastanis (Management, '15) announces the opening of his Park Slope café, Casita of Brooklyn, which focuses on Latin and Greek specialties.

Steven Conklin (Culinary, '07), executive chef of La Table in Houston, helped open, and now runs, daily operations for Bastion Restaurant’s latest project, Café Leonelli in the Museum of Fine Arts, Houston.

Joy Cho (Pastry, '19) was highlighted in a recent New York Times feature on former restaurant pastry chefs turning to home-based microbakery businesses.

The long-awaited Gage & Tollner reboot, with Sohui Kim (Culinary/Management, ’02) at the helm, soft-opens with delivery and takeout meal kits.

Angela Carlucci (Pastry, '11), head baker for Think Coffee, has also created a series of monthly online baking classes called "Bake-A-Longs,” promoting self-care and care for others with fun and useful baking techniques.

Chaele Davis (Pastry, ’13) is the event coordinator of the Black Chef Movement, an organization dedicated to supporting Black and Brown communities through the preparation and distribution of nutrient-rich meals to those advocating on the front lines. 

Dan Treiman (Culinary/Management, '10) has launched Well Seasoned, a meat delivery service.

Levain Bakery, co-founded by Connie McDonald (Culinary, ‘93), continues its expansion, this time into Washington, D.C.

Kristen Miglore (Culinary, 08) is host of a new Food 52 podcast series, "The Genius Recipe Tapes," which is based on her long-running column.

Cher Lytle (Pastry, '19) landed a culinary associate producer position on Food Network’s show, "Candy Land." She changed careers after nearly two decades in the entertainment industry producing and directing online content and externed at Wolfgang Puck's Spago.

Gabriella Russo (Culinary, ’20) secured an externship at three-Michelin-starred SingleThread Farms in Healdsburg, California, working with Chef Kyle and his wife, and head farmer, Katina Connaughton in Sonoma County.

Miranda Dean (Culinary, ’13) has opened Randy’s Pizzeria in Lehigh Valley, Pennsylvania. The story of how she follows in her father’s pizza-making footsteps was featured in The Morning Call.

Ivy Stark (Culinary, ’95) is out with her latest book, "Whole Food Vegetarian Cookbook: 135 Recipes for Healthy, Unprocessed Food."

At Valencian Gold in Las Vegas, Paras Shah (Culinary, ‘07) pivots from fast-casual paella to feeding first responders amid the COVID-19 crisis.

Denà Brummer (Health-Supportive, '20) landed an externship at Semolina Artisanal Pasta, four miles from ICE’s Los Angeles campus in Pasadena, California, where she continues her studies.

Victoria Heydt (Culinary/Management, ’17) was promoted to editorial project manager at The Spruce Eats.

Secoyah Brown (Pastry, ’19) has launched her own business, Butta N’ Cream Bakeshop, in Crown Heights, Brooklyn.

Saul Silva (Culinary, ‘19) is now the sous chef at Bull & Butterfly in Playa Vista, California.

Alex Partington (Culinary, ’17) is the sous chef at TRYP by Wyndham in Pittsburgh.

Robert Hyden (Management, ‘03/Culinary ’04) announces his second franchise location of COBS Bread, in Riverside, Connecticut.

Anna Gordon (Pastry, ’09) has opened The Good Batch Creamery. This spot joins her other bakery, The Good Batch, in Brooklyn's Clinton Hill neighborhood.

Jackie Rothong (Culinary, 11) competed on Food Network's "Chopped."

Jen Jensen (Pastry, ’04), pastry chef/owner of Frosting n’ Glaze, a custom cake business in Connecticut, baked and donated more than 700 loaves of bread to four local community kitchens in the greater Hartford area: Waste Not Want Not Kitchen, Night Angels, Fern Street Food Ministry’s Backpack Program and Bloomfield Community Kitchen.

Eater shares how Christine Yeh's (Pastry, '11) new Astoria bakery, Bench Flour Bakers, is finding opportunity in the pandemic landscape.

Anthony Contrino and Katie Stilo (Pastry, '12/Management, '12/Culinary '16) co-founded The Quarantine Collective and released an e-cookbook with all proceeds benefitting the James Beard Foundation's Open for Good campaign, which supports the recovery and rebuilding of an independent restaurant industry.

Adrienne Cheatham (Culinary, '07) discussed the importance of black leadership and community in the restaurant industry with Zagat.

Kara Olsen (Culinary, ’17) started teaching virtual cooking classes with The Concrete Forager to help people of all ages and abilities buy and cook real food.

Sam Branch (Culinary, '05), chef/owner of Branch Patty in Brooklyn, talked with ABC News about being the chef of a black-owned business during the movement for social justice.

Sameer Bhatt (Management, ’19) launched The Good Mask, providing customizable organic cotton masks to hospitality and retail clients, with 100% of profits supporting the COVID-19 convalescent plasma initiative.

Anthony Jackson (Culinary, ’13) is the chief of staff for Padma Lakshmi’s company and the associate producer on her new Hulu show, "Taste the Nation."

Guy Vaknin's (Culinary, '07) Beyond Sushi group of restaurants expanded to Long Island City.

Stacy Adimando (Culinary, '10) has been promoted to editor-in-chief of Saveur Magazine.

Chloe Vichot (Management, '15) launched Fresh.Bowl, a new healthy meal-in-a-jar concept that dispenses reusable glass containers from vending machines in offices and public spaces around the city.

Connie McDonald (Culinary, '93) and partner Pam Weekes are on an expansion run with their longtime bakery Levain. Two NYC locations are opening this year, and more are planned for next year in Boston, D.C., and Chicago.

The The International Association of Culinary Professionals (IACP) Award for Baking cookbook went to Kristin Miglore (Culinary, '09) for Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake. She also received the award for Food-Focused Column for Food52's Genius Recipes. Other alumni finalists include  Jenna Helwig (Culinary, '08) for "Baby-Led Feeding: A Natural Way to Raise Happy, Independent Eaters"(Children, Youth & Family Cookbook). The Best Corporate Food Instagram Account Finalists included the James Beard Foundation, with Alison Tozzi Liu (Culinary, '00) as VP of Marketing, Communications and Editorial.

Mashama Bailey (Culinary, ’01) took home the James Beard Award for Best Chef: Southeast for The Grey, in Savannah, GAThis year she was also featured prominently in a New York Times piece about 16 black chefs changing food in America today and in the recently dropped sixth season of the acclaimed Netflix series, "Chef's Table."

Other ICE Alumni honored at this year's James Beard Awards included: Michelle Palazzo (Pastry, ’09)- pastry chef at Frenchette, which won for Best New Restaurant. Semifinalists included Missy Robbins (Culinary, '95) Outstanding Chef for restaurant Lilia; Sohui Kim (Culinary/Management, '02) for restaurant Insa and Ann Redding (Culinary, '02) for Uncle Boons- both in the Best Chef: New York City category and  Rachel Yang (Culinary, '01), for Joule in the Best Chef: Northwest category.

Missy Robbins (Culinary, '95) was also recognized by StarChef- she was voted this year's Mentor Chef, while Simone Tong (Culinary, 11') chef/owner of Little Tong Noodle Shop was named among their 2019 New York Rising Stars. 

Esther Choi (Culinary, '11) chef/owner of Mokbar and host of Eater's Kitchen Gadget Show lands a spot on Nations Restaurant News' "Power List 2019."

Michelin's 2020 Bib Gourmand restaurants for New York City included the following ICE alum-led spots: Bunker (Jimmy Tu, Culinary, '97), Prune (Ashley Merriman, Culinary, '03), and Violet (Matt Hyland, Culinary, '05)-- Along with the opening of Violet, Hyland's Emmy Squared restaurants are on an expansion course for new locations within NYC and key cities on the East Coast.

Arnold Myint (Culinary, '04) is invited to cook at the James Beard House in honor of his mother, Patti, a Nashville culinary legend

Matthew Leung (Culinary, ’19) shares his experience as chef de partie at Thomas Keller’s The French Laundry.

Susete Araujo (Culinary, ’19) is a commis at Chicago's acclaimed Alinea.

Kerry Brodie (Culinary, '17) has been honored as a CNN Hero for the empowering work she does to provide culinary training for refugees and asylum seekers through her non-profit, Emma's Torch.

Bobby Yoon's (Culinary/Management, '16) Yoon Haeundae Galbi is given a shout out in a Grub Street piece about where to celebrate Chuseok, the Korean fall festival.

Kate McAleer's (Pastry/Management, '11) new seasonal line-up of bonbons from her Maine-based company, Bixby & Co., was featured in The New York Times' Front Burner.

As noted in Eater, Thai Nguyen (Culinary, ‘17) opened modern Vietnamese restaurant Ba Sa on Bainbridge Island outside Seattle.

Cherry Point in Brooklyn's Greenpoint neighborhood, co-owned by Vincent Mazeau (Management, '14), received a glowing two-star review from The New York Times for its British-leaning cuisine.

Jessica Alferos (Culinary, '19) is promoted to line cook at Spago upon completion of her externship as a prep cook.

Richard Chu (Culinary/Management, ’17) was promoted to executive sous chef at Monsieur Benjamin in San Francisco.

Natalie Dionisio (Pastry, '12) opened up her first cake shop in Stamford, Connecticut, called The Cakery.

Meryl Feinstein (Culinary, '18) has launched Pasta Social Club, which offers in-person experiences including small supper club-style dinners, group pasta-making workshops, private dinner parties and classes.

Carlos Jorge (Culinary, '01) has opened HiCraft Kitchen in Honolulu, Hawaii.

Lindsey Becker (Culinary, '13) has founded Farm Cut, which provides corporate catering with a focus on superfoods-packed menus.

Katya Witthuhn (Pastry, '18) opened Bluebird Chocolates on Long Island, a shop specializing in bonbons.

Atsuko Boyd (Culinary, '02) has launched Pairing Salts, a product line of flavored salt blends that complement individual wine varietals.

Anthony Lisanti (Hospitality, '17) started a new position as operations manager at the Royalton New York.

George Tsaoussis Carter (Hospitality, '19) landed a position as guest services agent with Denihan Hospitality's Benjamin Hotel.

Marcie Andersen (Hospitality, '19) is now the bar director at The Aviary/The Office inside the Mandarin Oriental in Columbus Circle.

Patrick Kerley (Hospitality, '19) accepted a position with Restaurant Associates at the Metropolitan Museum of Art, where he will be the café manager.

Megan McGill (Pastry, '18) started as a pastry chef at Walt Disney World's Grand Floridian Resort & Spa in Orlando.

Jake Cerrone (Management, '06) is now resident district manager for Bon Appetit Management's Twitter operations.

Andrew Laracuente (Culinary, '16) was recently named head chef at Blenheim in the West Village.

Christina delli Santi (Hospitality, '15) was recently named general manager of Urban Cowboy Lodge-- featured in Conde Nast Traveler- in New York's Catskill Mountains.

Madison Lee (Culinary, '07) of Madison Lee's Cakes was profiled in New York Magazine as the new queen of luxe custom cakes.

Joncarl Lachman's (Culinary, '02) newest eatery, Winkel, makes Grub Street's list of "12 Reasons to Go Eat in Philadelphia Right Now".

Sarah Entwhistle (Culinary, '17) is featured on Fortune for her career change from finance to Blue Apron recipe tester.

Francesca Kolowrat-Krakowska (Culinary/Management, '16) checks in from Prague, Czech Republic, where she has opened Cafe Elektric.

Nevia Giles (Pastry, '14) owner/cake artist of Platinum Cake Designs in Decatur, Georgia, had a guest appearance on the #Live with Lynn Lilly Show making and decorating chocolate cake truffles.

Richard Ynayan (Culinary, '05) is now executive chef of Sugarland Hotel in Bacolod City, Philippines. He is founder of the Institute for Culinary Arts De La Salle, also in the Philippines.

As noted in The New York Times, Carl Ruiz (Culinary, '00) is opening La Cubana, in the Meatpacking District.

Annemarie Ahearn's (Culinary/Management, '05) cooking school, Salt Water Farm, was recently featured in a New York Times travel piece on what to do on the Central Coast of Maine.

Peter Jose (Culinary, '14) is celebrating the one year anniversary of Jersey & Co. Gelato in Jersey City.

Dean Livingston (Culinary/Management, '07) is now owner of Copper Pot Chicken in Long Island's Rockville Center. He was profiled in the LI Herald in the fall.

David Schneider (Culinary, '02) is now director of operations for Portal Hospitality, longtime Gotham Bar and Grill chef Alfred Portale's newly formed restaurant group, which is launching an Italian restaurant in Chelsea in the fall.

Miguel Martinez (Pastry, '19) has accepted a pastry assistant position with Masseria, a Michelin-starred restaurant in Washington, D.C. 

Brianna Giannizzero (Management, '17) has joined Il Buco Alimentari, where she will expand their cheese case and cheese educational offerings. She also teaches mozzarella making classes through Airbnb.

Mike Landas (Culinary, '08) rises to the role of executive chef at Pier 26's City Vineyard.

Clare Langan (Culinary, '11) has moved to San Francisco to become the culinary trend director for World Market.

Kim Baker (Culinary, '17), founder of Kim Baker Foods, has launched Pro-Chi, a new plant-based snack and allergen-free protein topper that adds flavor, nutrition, and texture to foods such as yogurt, salads, pasta and baked goods.

Sarah Copeland's (Culinary, '02) releases latest cookbook, "Every Day is Saturday."

Christina Delli Santi (Hospitality, '15) has been promoted to brand relationship manager at Ace Hotel/Atelier Ace.

Geoffrey S. Blair (Pastry, '13) graduated from North Carolina State University with a Masters in Food Science. He now works in Omaha, Nebraska, as a food scientist on refrigerated dough for Treehouse Foods.

As noted in Nation's Restaurant News, Vic Casanova (Culinary, '03) is now executive chef at Balboa Bay Resort in Newport Beach, California, while Andrew Rodriguez (Culinary, '09) takes the helm of the restaurants in Nashville's Holston House, a Hyatt property.

Vincent Padolina (Hospitality, '16) landed a position as specialty markets service manager at Lotte New York Palace Hotel.

Stacy Adimando (Culinary, '10) is releasing her latest cookbook, "Piatti," next month.

ICE alumnus Kristy Del Coro (Culinary, '10) and fellow culinary nutritionist Jackie Topol co-hosted their 2nd annual Culinary Nutrition Conference in partnership with ICE. The conference was a full day of hands-on cooking demonstrations and lectures given by chefs, culinary nutritionists and physicians to integrate nutrition science with innovative culinary technique.

Trish Lobenfeld (Culinary, '94) is out with her latest cookbook, "Ultimate Biscotti".

As noted in Eater, Paras Shah (Culinary, '07) will be opening Valencian Gold, a fast-casual paella concept in Las Vegas.

Molly Krueger (Culinary, '18) was hired out of externship at Marley Spoon, where she is now test kitchen assistant.

Cameron Levkoff (Pastry, '05) updates us on her boutique culinary talent management agency, Group W Management. Clients include restaurant chefs and food media personalities.

Jim Nelson (Management, '16) checks in from Sprinkles, where he is currently overseeing the NYC area of bakeries as regional general manager.

As noted in The New York Times, Ivy Stark (Culinary, '95) is the consulting executive chef of recently opened Casa Bocado in SoHo.

Tara Holland (Culinary, '17) has been promoted to assistant food editor at Rachael Ray Every Day magazine. She also appeared in a behind-the-scenes look at what goes into putting the magazine together each month.

The New York Times reviewed Stephen Young (Culinary, '99)'s Filipino American restaurant, Tsismis, on the Lower East Side.

Peter Shelsky (Culinary, '02) also got a shoutout from Pete Wells in The New York Times for the bialy pork roll breakfast sandwich at Shelsky's Brooklyn Bagels.

Jennifer Cook (Culinary, '09) has launched a farm-to-table mobile dining adventure called The Foodie Bus, as well as a non-profit culinary and farming training program called The Help Bus serving underserved individuals in Westchester County.

Brad Bankos (Culinary, '10) checks in from Durham, North Carolina, where he has opened a hand-crafted sandwich shop call Eastcut Sandwich Bar.

Anna Monaco (Culinary/Management, '07) has launched her own bitters company based in upstate New York, called Tonic & Tinctures Bitters Company.

Mathew Miller (Culinary, '07/Management '08) has joined Kevin Taylor Restaurant Group in Denver as the general manager of Masa Cocina Mexicana.

Thea Habjanic (Pastry, ’10) is the executive pastry chef of Jose Andres’ new Spanish food mecca, Mercado Little Spain, opening in Hudson Yards.

The closing of John Feingold's beloved Salt Restaurant on the remote Maine island of Vinalhaven, is the subject of a feature piece in The New York Times.

Christine Wansleben's (Culinary, '97) Mise en Place cooking school celebrates its 15th year in Richmond, Virginia.

Tony Scotto (Culinary, '04) is opening a fresh pasta shop, DPNB Provisions, in his hometown of Nyack, New York, this month.

As reported in the New York Post, Sohui Kim (Culinary, '01) and partners have signed a lease to reopen the landmark Gage & Tollner restaurant in Brooklyn.

Suzana Samad (Pastry, '00) is opening a bakery in the Boston area called Butternut Bakehouse.

Ann Redding (Culinary, '02) is opening a new restaurant in the Nolita area, this time moving outside the Thai cuisine of her other restaurants.

Margarita Olivero Golden (Culinary, '99) has been running a specialty cake business in Houston, Texas, called Confectionary Home.

Daniel Sullivan (Culinary, '08) reports that he is now the executive chef of RH Rooftop and Wine Terrace in the Meatpacking District.

Ellen Scariati (Pastry, '13) was recently promoted to executive pastry chef at Esca, the acclaimed Italian seafood restaurant in NYC.

Tessa Thompson (Management, '17), former ICE career services advisor, has joined Amy Falbaum & Associates as an executive recruiter.

Amanda Wilson (Culinary, '09) is now culinary operations manager at Union Square Hospitality Group's Daily Provisions.

Daryl Milach (Culinary, '08) has been promoted to executive chef of Purslane, a trash-free and carbon neutral caterer based in Brooklyn.

Kristina Walker (Pastry, '16) was recently promoted to sous chef at Cookshop.

The New York Times includes Greg Proechel's (Culinary, '10) cote de boeuf at Ferris among its 10 Great New York Dishes of 2018.

Sohui Kim's latest cookbook, "Korean Home Cooking," lands a spot among Grub Street's Best Cookbooks of 2018.

Nicole Bochinis (Pastry, '16), along with her cupcake business Baked to Perfection, was recently featured in Westchester Magazine.

Peter Shelsky (Culinary, '02), owner of appetizing shop Shelsky's of Brooklyn, has opened a new bagel spot in Park Slope called Shelsky's Brooklyn Bagels.

Emma's Torch, founded by Kerry Brodie (Culinary, '17), is expanding to a second location within the main branch of the Brooklyn Public Library.

 Nicholas Kakounis (Culinary, '11/Management, '14) was recently promoted to partner/executive chef at The Gramercy at Lakeside Manor in Hazlet, New Jersey.

Josh Corchado (Hospitality, '15) has been promoted to guest services manager at The Confidante Miami Beach by Hyatt.

Bernie Gilbride (Culinary, '00) is now director of dining services for Health Care Services Group's Oak Ridge Rehabilitation Center in Wayne, New Jersey.

Dwight Sanon (Culinary, '16) was recently hired as a sous chef at Upland.

Kendall Linden (Culinary, '16) was recently promoted to sous chef at Vaucluse/Omar at Vaucluse, Chef Michael White's upscale brasserie.

Rich Beichner (Culinary, '91) is now the executive chef of The Stanley, the historic hotel in Estes Park, Colorado.

Fernando Arevalo (Culinary, '09) is the executive chef of an ambitious new fine dining restaurant in Singapore, Preludio.

Sara Deseran (Culinary, '97), who owns several locations of Tacolicious in the San Francisco Bay Area, pens a revealing 10 Lessons for Opening a Restaurant in Bon Appetit...

Kwame Williams (Culinary, '07), chef/owner of Vital in Montclair, New Jersey, was one of the speakers for the James Beard Foundation's recent Waste Not event. He also participated in JBF's Chefs Boot Camp for Policy and Change...

Kerry Brodie (Culinary, '17), founder of Emma's Torch, was the recipient of the 2018 Outstanding Graduate Award from ACCSC, which accredits ICE and hundreds of career schools around the country. She also spoke at the 92nd Street Y about the nonprofit's mission to train refugees for culinary careers.

Guy Vaknin (Culinary, '07), chef/owner of Beyond Sushi, a vegan sushi concept, landed two shark investors on last week's episode of "Shark Tank." The investment will fuel an expansion to include the West Coast ...

Mina Pizarro (Pastry '02), pastry chef of L'Appart, represented the United States among competitors from Indonesia, United Arab Emirates, Italy, France, Ireland, Spain and Sweden in the Valrhona C3 competition at the StarChefs International Chefs Congress...

Jason Alicea's (Management, '15) Bronx pop-up, Empanology, is highlighted in The New York Times for its eclectic offerings of empanadas, both savory and sweet ...

Michelin Guide revealed its list of Bib Gourmand restaurants for New York City, and the following ICE alum restaurants made the cut: Bunker (Jimmy Tu, chef/owner, Culinary, '97), The Good Fork (Sohui Kim, chef/owner, Culinary, '02) and Prune (Ashley Merriman, co-executive chef, Culinary, '03) ...

Olivia Moglino (Management, '17) opened her first brick and mortar bakery, Liv Nut Free, in Shrewsbury, New Jersey ...

The Grey Market, Executive Chef Mashama Bailey's (Culinary, '01) casual follow-up to her critically acclaimed restaurant, The Grey, opened in Savannah, GA.

Alex Partington (Culinary, '17) was hired as a line cook at Blue Hill at Stone Barns...

Rachel Patall-David (Pastry, '15) is the pastry chef at the Strathallan Hotel in downtown Rochester, New York ...

Alix Armand (Culinary, '18) was hired out of externship at Bowery Meat Company...

Samantha Reiner (Management, '16) was promoted to general manager at Porchlight... Sarah Entwistle (Culinary, '18) is a recipe tester at Blue Apron...

The New York Times highlights the best cookbooks to look for this fall and four were written by ICE alumni: Matt Hyland's (Culinary, '04) Emily: The Cookbook, Sohui Kim's (Culinary/Management, '02) Korean Home Cooking, Miguel Trinidad's (Culinary, '07) I Am a Filipino: And This Is How We Cook, and Kristen Miglore's (Culinary, '08) Food52 Genius Desserts all drop this autumn ...

Eater raves about the "perfect french fries" at Omer Shorshi's (Management '05) Pommes Frites in Greenwich Village...

Mashama Bailey (Culinary, '02), chef/partner of The Grey, in Savannah, Georgia, will be one of the stars of season 6 of Netflix's Chef's Table series...

amNY has a fall round-up of notable cookbooks, and three of the eight listed are from ICE alumni: Matt Hyland's (Culinary, '05) "Emily: The Cookbook," Sohui Kim's (Culinary/Management, '02) "Korean Home Cooking," and Miguel Trinidad's (Culinary, '07) "I Am a Filipino"...

Chris Shea (Culinary, '04), executive chef of The Wayfarer, was interviewed for the Daily Beast's "Behind the Stove" series...

Marc Johnson (Culinary, '04), chef de cuisine of Majordomo in Los Angeles, is quoted throughout a New York Times piece on American interpretations of Japanese shave ice...

Alon Langlieb (Pastry, '08/Management, '14), executive pastry chef of Mercer Street Hospitality and Adrienne Cheatham (Culinary, '07) chef/founder of Sunday Best, weigh in on the often underappreciated merits of white chocolate in Food & Wine magazine...

As reported in Eater, Matt Hyland's (Culinary, '14) newest restaurant, as yet unnamed, will focus on grilled pizza, as well as other, non-pizza, offerings.

Grub Street's what to eat and drink in NYC this September included Bobby Yoon's (Culinary/Management, '16) midtown Korean BBQ spot Yoon Haeundae Galbi. (Note: Bobby will be one of the Main Course alumni interviews for the next issue.)

Simone Tong (Culinary/Management, '11) of Little Tong Noodle Shop plans a new West Village Chinese restaurant.

Rafael Gomes (Culinary '08), formerly chef de cuisine of Mauro Colagreco's Grandceour in Paris, has opened a new café in the 2nd arrondissement called Itacoa...

Jose Rivera Berrios (Culinary, '18) was hired on as a cook at Disney's Coral Reef restaurant. He's a recent participant in the Disney Culinary Program.

Eater reports that Rick Horiike (Culinary, '06) is executive chef of Taqueria, a new Downtown Brooklyn restaurant featuring Mexico City-style tacos.

Michael Hilsdorf (Hospitality, '17) was promoted to assistant operations manager at the Moxy Times Square...

Kim Mills (Culinary, '07) has launched her own catering business, Laughter Travels Gourmet LLC, and has started teaching Culinary Arts as an adjunct lecturer at LaGuardia Community College...

Kate McAleer's (Pastry Arts/Culinary Management, '11) Bixby & Co. recently launched a chocolate puffin line to support Audubon conservation efforts.

Marc Johnson (Culinary, '04) is chef de cuisine at Majordomo, which appeared on Bon Appetit's 50 Best New Restaurants in America list.

Kerry Brodie (Culinary, ’17) has been name Outstanding Graduate by ACCSC. She will partake in a panel discussion with other notable graduates at the upcoming Professional Development Conference in Long Beach, CA.

Olivia Leung and Eddie Zheng's (Pastry, '13) The Little One was included in an article on Wagashi/Japanese Desserts on Tasting Table.

Julie Hartigan (Culinary Arts '09/Management '10) of CookingwJulie.com recently did her second Cooking Segment live on the CBS NY weekend show and will be back on again in the fall! Check out her segment on "No Sweat, No Cook Summer Party Dishes." 

Dana Pollack (Pastry '12) owner of the booming macaron business, Dana's Bakery, shares tips for turning your business idea into reality in Entrepreneur Magazine.

As noted in The New York Times, Jared Male (Management '10) has opened Randall's Barbecue on the Lower East Side.

Dan Mezzalingua (Management '15) has opened up a fast-casual chicken concept in Chelsea called Brine.

The New York Times highlights Missy Robbins' (Culinary '95) forthcoming restaurant, Misi, in its recent Fall Restaurant Preview.

Mark Sy (Culinary/Management '11) added a second location of Vien, his Southeast Asian street food eatery. The midtown location will serve noodles, rice bowls and salads.

Jenna Helwig (Culinary '08) has been promoted to food director of Parents and Health magazines.

Ivy Stark (Culinary '95) announces that she is culinary director of 1 Hotel Brooklyn Bridge.

Jonathan Defren (Culinary/Management '08 & HMD '11) was recently promoted to General Manager of the soon-to-open Hampton Inn by Hilton in Cranbury, New Jersey.

Alyssa Rosello (Culinary, '17) was hired as an editorial assistant at MPG Concepts, a brand management firm specializing in culinary content.

Jennifer Etzkin O’Brien (Culinary, ’09) has been promoted to senior manager of the culinary luxury division of Marriott International. She works within the Global Operations team, focusing on enhancement of the F&B experience for guests visiting Marriott’s growing luxury tier and works on initiatives to help elevate women in Marriott F&B leadership.

Tina Bourbeau (Culinary ‘93/Management, ’01) has joined Darden, the restaurant group that operates restaurant brands ranging from Olive Garden to The Capital Grille to Seasons 52, as corporate chef.

Cindy Gilbert (Culinary '05) was named Culinary Development Manager at McCormick & Company Spices.

Jared Male (Management, ’10) opened Randall’s Barbecue on New York’s Lower East Side. Jared gained barbecue experience at New York’s prominent Dinosaur Bar-B-Que and Hill Country Barbecue restaurants, and London's Big Easy Bar.B.Q & Crabshack. Randall’s Barbecue has offered catering and hosted pop ups since 2015; this is the first brick and mortar location.

Brian Schafler (Culinary, ’15) has been promoted to executive sous chef for banquets at Union Square Hospitality Group’s Gramercy Terrace and Maialino. Chef Brian covered baseball for MLB.com before studying culinary arts at ICE and advancing from a kitchen supervisor to the sous chef at Mailano, then sous chef and his current position for USHG.

Ayesha Nurdjaja (Culinary, '06) brought her Mediterranean fare to the James Beard House at its Summer in the Mediterranean event. Chef Ayesha collaborated with the chefs from Shuka’s sister restaurants — Cookshop, Rosie’s and Vic’s — on a menu of Sicilian mezze. Ayesha climbed the ladder from line cook to sous chef at Lidia Bastianich’s restaurant Felidia following graduation. She moved on to Chef Terrance Brennan’s Bar Artisanal and Michelin-starred Picholine kitchens, then worked under fellow ICE alum Missy Robbins at Michelin-starred A Voce. Ayesha progressed to executive chef at Il Bordello and Red Gravy before taking the helm at Hundred Acres in 2015. The restaurant was converted to Shuka in 2017, where she serves an array of Mediterranean dishes inspired by Italy, Morocco and Tunisia.

The New York Stock Exchange appointed its first female president, Stacey Cunningham (Management, ’06), who worked her way up from NYSE intern to COO — with a two-year break for culinary school. Stacey studied Restaurant & Culinary Management at ICE in 2005, then worked in the kitchen at Ouest before it closed. She tells Mashable “the experience allowed her to develop and sharpen communication, task-management, and other work-related skills that helped her upon returning to the world of Wall Street.”

The 2018 James Beard Media Award Winners were announced and Stacy Adimando's (Culinary, '10) international cookbook Nopalito (Ten Speed Press, Spring 2017), which she co-authored with the chef from San Francisco's Nopalito restaurant, won in the Cookbooks and Broadcast Media category. Stacy is a food and travel journalist, cookbook author, recipe developer, and the Executive Editor at Saveur magazine. She is the former Test Kitchen Director at Saveur, Food Editor at Every Day with Rachael Ray and Recipes Editor at Food Network. Before graduating from the Institute of Culinary Education's Culinary Arts program in New York City, Stacy graduated from Wake Forest University.

The James Beard Awards Semifinalists were announced and Missy Robbins (Culinary, '95) was among the honorees for Best Chef, New York City. Missy Robbins came to ICE after graduating from Georgetown. She spent the next few years cooking and learning at Anne Rosenzweig’s Arcadia and Lobster Club and Wayne Nish’s March. After interning in three different restaurants in Italy, she joined the Soho Grand Hotel, eventually becoming sous-chef there, before taking the helm at Chicago’s acclaimed Spiaggia restaurant. In October 2005, Robbins won the coveted William R. Rice Most Promising Chef Award at the Chicago Wine and Food Festival. In 2008, she returned to New York to serve as executive chef at A Voce, and opened the restaurant’s second location in the Time Warner Center. Food & Wine chose her as one of its 2010 Best New Chefs. In 2016, Missy opened her first restaurant, Lilia, in Williamsburg, Brooklyn, bringing "the best of Italy to Williamsburg where wood fired seafood, hand crafted pastas, classic Italian cocktails and warm hospitality come together to create a casual dining experience." Looking back at her time in school, she says, “ICE was particularly helpful when it came time to go on externship. The school made it possible to get hooked into exactly the restaurant I wanted to be and things just took off from there.”

The James Beard Awards Semifinalists have been announced and Rachel Yang (Culinary, ’01) is in the running for Best Chef Northwest for her restaurant, Joule in Seattle. Yang enrolled at ICE just months after earning a bachelor’s degree in urban studies and visual arts at Brown University. She continued her training at DB Bistro Moderne, where she rotated through the garde manger, entremetier, poissonier, and rotisseur stations. She moved on to Ducasse, then Per Se. By 2005 she was heading up the kitchen at the Korean D'Or Ahn, where she first incorporated her Korean heritage into her cooking. Now in Seattle, at Joule and Revel, Yang and her husband, Seif Chirchi, continue in this vein, with creations such as mochi in a ragout of oxtail, lacinato kale, and soy cured egg. The Seattle Times gave the pair its Innovation Award in 2009. The restaurant has also been featured in the Wall Street Journal, as part of Food & Wine’s 10 Best Restaurant Dishes of 2008, and as one of Seattle Metropolitan’s 2008 Best New Restaurants. Yang was also a James Beard Awards semifinalist in 2009, 2010, 2011 and 2012.

The Los Angeles Times announced its 10 Best Dishes of 2017, and the minestra nel sacco from Steve Samson’s (Culinary, ’97) Rossoblu landed on the list. After graduating from ICE, Samson worked in several New York restaurants and before long, famed restaurateur Piero Selvaggio took notice, sending the young chef to stage in two- and three-Michelin-star Italian restaurants for more than a year. In 1999, Samson returned to the US and worked as sous chef at Valentino Las Vegas, followed by stints at Selvaggio’s Posto in Sherman Oaks and Valentino Santa Monica. His work at the latter lead to a 2004 James Beard Award nomination for Outstanding Restaurant while Samson was executive chef. He then joined David Myers’ Sona, and became executive chef and partner at Pizzeria Ortica when it opened in 2009. While at Ortica, StarChefs recognized Steve as one of Southern California's Rising Star chefs. In 2011, Samson partnered with his wife and Zach Pollack to open Sotto, which has since been named one of Esquire Magazine's “Best New Restaurants in America” and Los Angeles Magazines #1 “Best New Restaurant."

Greg Proechel (Culinary, '10), executive chef of Ferris, received a glowing review from The New Yorker, for his inventive cuisine. During his time at the ICE, Proechel completed his externship at Eleven Madison Park, where he became a full-time hire after its first four-star review in the The New York Times. From there, Proechel became a sous chef at Jesus Nunez’s Graffit, where he also appeared on Iron Chef America. Proechel went on to join Blanca as sous chef under Carlo Mirarchi, where he helped the restaurant earn its second Michelin star, among many other achievements. Most recently, Proechel opened popular Lower East Side destination Le Turtle, where he was executive chef. During his time leading the kitchen at Le Turtle, the restaurant garnered various accolades and was named one of Eater’s Best New Restaurants of 2016. Most recently, Proechel worked with Charles Seich to open Ferris, which has since caught the attention of many.

In Other Alumni News:

Adrienne Cheatham (Culinary, ’07) is a contestant on this season of Bravo’s hit show, Top Chef.

The James Beard Foundation hosted two ICE alumni for showcase dinners: Esther Choi (Culinary, '10) of Mokbar and Claudia Fleming (Culinary, '88) of North Fork Table & Inn.

Eater recently included news of executive chef Scott Campbell's (Culinary, '84) Butcher & Banker opening in the New Yorker Hotel.

Steve Samson's (Culinary, '97) newest downtown L.A. restaurant, Rossoblu, received the 2017 Los Angeles Eater Award for Most Gorgeous Restaurant of the Year.

Aaron Gottesman (Culinary, '10) is now co-chef of Hearthside, which the Philadelphia Enquirer bills the Best New Restaurant in South Jersey.

Little Tong Noodle Shop, owned by chef Simone Tong (Culinary/Management, '11), is on The New York Times 10 Best Restaurants of 2017 list. 

Uncle Boons Sister, by chef/owner of Ann Redding (Culinary, '02), appears on Eater's long list round-up of NYC's Top Restaurants of 2017.

Valerie Zweig's (Culinary, '04) DC-based chicken soup delivery business, Prescription Chicken, is expanding to Baltimore. A Philadelphia location is on the horizon as well.

Carla Espinal (Management, '16) has been promoted to guest relations supervisor at Major Food Group, of the acclaimed Carbone, Dirty French, Parm and more, where her team is responsible for all reservations and special concierge requests.

Rosella Albanese (Management, ’07) is now the director of operations for Café d’Avignon, with three locations in Manhattan, and a commissary in Long Island City. 

Kim Heiter (Management, '16) was promoted to events coordinator with Heirloom Hospitality Group in Asheville, NC.

Tovah Shanok (Culinary, '10) is the new private chef to the US Consulate in Naples, Italy.

Alfredo Colon (Culinary, '17) was recently hired at Sutton Inn on garde manger.

Mashama Bailey’s (Culinary, ’02) The Grey has been announced as Eater’s 2017 Restaurant of the Year. After earning a Culinary Arts diploma from ICE, Mashama worked alongside her friend and mentor, Gabrielle Hamilton, at NYC’s acclaimed restaurant Prune. She then moved on to Executive Chef and partner at The Grey. Recently, she was included in Vogue's article, "How Female Chefs Are Changing Restaurant Kitchen Culture," as well as the NY Times. In December 2016, Mashama was hosted by the James Beard House, where she prepared a southern-themed menu. 

In Other Alumni News:

Three of the 18 restaurants on Eater's monthly Hottest Restaurants in Manhattanround-up are helmed by ICE alumni: Ferris with Greg Proechel (Culinary '10); Emily West Village with Matt Hyland (Culinary, '05); and Uncle Boons Sister with Ann Redding (Culinary, '02).

Eater's 2017 Restaurant of the Year included Prune with Ashley Merriman (Culinary, '04) as co-executive chef on the 38-restaurant list of Eater's Essential Restaurants of 2017.

Josh Laurano (Culinary, '04) and Anthony Sasso for La Sirena, and Ann Redding(Culinary, '02) for Uncle Boons garnered stars in the most recent NYC Michelin Guide.

Nikolai Pandoursky (Culinary, '07) recently opened the health-focused eatery Veggie Esperanto in Baltimore County, Maryland.

Aleka Selig (Culinary/Management, '09) recently checked in from Columbia, SC, where she's got two locations of her bakery, Ally & Eliose Bakeshop.

Willy Anderson (née Steigman) (Culinary, ’11) opened Market Kitchen Table in Carroll Gardens, Brooklyn.

Karan Fischer (Culinary, '10) recently celebrated the grand opening of Montclair Culinary Academy in Upper Montclair.

Matthew Alter (Culinary/Management, '12) is now the head chef at Natalie's Coal Fired Pizza and Light of Seven Matchsticks in Columbus, Ohio.

Jen Cook (Culinary, '09) is the private chef on the movie set, The Irishman which is currently shooting in NYC.

John DeSimone (Culinary, '01) is the head chef-instructor at Project Renewal, an organization committed to rehabilitating and training formerly homeless people in the culinary industry.

Marc Levinson (Culinary, '07) was promoted to venue supervisor at The Roof at the Third & 3rd Whole Foods in Brooklyn. 

Adrienne Cheatham (Culinary, '07) has been announced as one of the contestants on the upcoming season of Top Chef. After earning a Culinary Arts diploma from ICE, Adrienne worked as executive sous chef at NYC’s acclaimed restaurant Le Bernardin. While there, she tested recipes for Executive Chef Eric Ripert's TV show and cookbook, and helped open his Aldo Sohm Wine Bar and private dining venue Prive. Adrienne went on to assist Marcus Samuelsson in opening Streetbird (which received a Michelin Bib Gourmand) before being promoted to executive chef at Red Rooster in Harlem. 

In Other Alumni News:

The New York Times reports that Ferris, the new restaurant in the Made Hotel from executive chef Greg Proechel (Culinary, '09), is now open for dinner service.

The delivery-only sandwich-biz-turned-brick-and-mortar eatery, My Belly's Playlist, owned by Shawn Reilly (Culinary, '07), was recently featured in Gothamist.

Mina Pizarro (Pastry, ’02) emerged as the winner of the Valrhona C3 Chocolate Chef Competition at the StarChefs International Chefs Congress this month. She was among six competitors for the U.S. competition, and will go on to represent North America in the international competition.

Siblings David Katamba (Culinary/Management, ’16) and Daphny Natangaza(Culinary/Management, ’16) have opened Karveli, a European-style café in Kampala, the capital city of Uganda.

Stamatis Kakleas (Pastry, '16) recently opened Stam's Cold Brew in Brooklyn, NY.

Stephen Gonzalez (Culinary/Management, ’10), former chef de cuisine of Craftbar, has opened Little Forno in Bay Ridge, Brooklyn.

Vincent Paul Padolina (Hospitality, '16) was hired as a guest service agent for the opening team of Mondrian Park Avenue.

Leslie Lipton (Culinary, '16) is now a line cook at Parm Battery Park City.

Orlando Soto-Caceres (Pastry/Management, '14) was named head pastry chef position at Gunter Seeger.

Deanna Silva (Pastry, '10 and former ICE career services advisor) has joined Portland-based Sustainable Restaurant Group (SRG) as HR/Recruitment Leader.

Tijen Demirel (Culinary, '10) is now the head chef of Clean Eats Meal Prep in Haledon, NJ.

Angela Turkeno (Pastry, '15) was hired at Nobu as a pastry cook.

Justin Babella (Culinary, ’12) is wine service director at Batali & Bastianich’s Tarry Lodge in Port Chester, NY.

Little Tong Noodle Shop, the newly opened East Village restaurant with Simone Tong (Culinary/Management ’11) at the helm, continues to earn praise from the media, with glowing articles in Vogue and Eater, plus a two-star review from The New York Times earlier this year. Known for its tasty and inventive mixian - rice noodles from the Yunnan Province - Little Tong Noodle Shop has become an instant hit. Recently on the ICE blog, Simone dished on mixian, restaurant ownership and her unique culinary voice.

Read more about Simone’s inspiring path on ICE’s blog.

In Other Alumni News:

Prune, where Ashley Merriman (Culinary, '03) is co-chef with Gabrielle, received a lovely 2-star review from The New York Times.

Eater featured Eric Perlmutter's (Culinary/Management, '04) newest venture, Tali & Tali Dolce, a gluten-free Italian eatery with Harold Dieterle as chef.

Florian Pinel's (Culinary, '05) work with IBM's Cognitive Cooking with Chef Watson was featured in the San Francisco Chronicle.

Jim Nawn's (Culinary/Management, '11) restaurant, Cargot Brassiere in Princeton, NJ was featured on NJ.com.

Scott Levine's (Culinary, '04) Underwest Donuts were named NYC's most underrated donuts by Eater.

Julie Hartigan’s (Culinary, '09/Management, '10) recipe testing and development has been recently featured in Weight Watchers, Bed Bath Beyond, Real Simple, Shape Magazine, and more.

Ashley Roussel's (Culinary, '10) culinary career change to chef of Simone's Market in New Orleans was detailed in Offbeat Magazine.

Danielle Macchia (Culinary, '13) makes an appearance on the October 3 episode of Chopped on the Food Network.

As noted in Grub Street, Uncle Boons Sister is now open by chef-owner Ann Redding (Culinary, '02). The eatery offers a more casual riff on the flagship Thai restaurant's offerings.

James O'Brien (Management, '10) is now general manager/owner of Popina, a new restaurant coming to the Columbia Waterfront area of Brooklyn.

Mairead O'Driscoll (Culinary, '98) opened her new restaurant, Ocean Wild in County Cork, Ireland.

Jana Joyce (Culinary, '16) has begun selling her own line of jams, Jana's Jammy, at farmers markets and online.

Jemuel Ramos (Hospitality, '15) is now the housekeeping manager at the DoubleTree by Hilton Hotel New York Times Square West.

Lisa Cruz Loukas (Pastry, '17) recently accepted a sous chef position at Joe's American Bar & Grill in Boston, MA.

Sonovia Harris (Hospitality, '15) is the general manager at The Brooklyn Star.

Brian Schafler (Culinary, '15) was recently promoted to sous chef of Gramercy Terrace/Maialino, managing room service and private parties for the Gramercy Park Hotel rooftop.

Bruce Miller (Culinary, '10) is now the chef at the newly opened The Halyard in Greenport, NY. 

Jeff Straub (Management, '16) was promoted to restaurant manager at Stonehouse at Stirling Ridge and was recently certified as a sommelier through the Sommelier Society of America.

Oliver Obias (Management, '16) was recently promoted to finance director of the New York region for FLIK Hospitality.

With his acclaimed restaurants, Maharlika and Jeepney, Miguel Trinidad (Culinary, ‘07) has created a mini-empire of Filipino cuisine in New York City. After graduating from ICE, Miguel landed a gig as executive chef at a popular restaurant in Soho, where he first met his now co-owner, Filipino-American Nicole Ponseca, Today, Miguel and Nicole helm two restaurants, and they’re in the works on a cookbook, due in fall 2018. They’re Michelin-rated, Zagat-rated and have been listed in the NY Times as a Critic’s Pick. Maharlika won Metro New York’s Best New Restaurant and was featured on Condé Nast Traveler’s list of Where to Eat in the World, while Jeepney received two stars from the New York Times, three stars from Time Out New York.

Read more about Miguel's restaurant on ICE's blog. 

In Other Alumni News:

Stacey Rivera (Pastry, '10) has been promoted to digital director, Food, for Time Inc.

Brooke DiResta (Culinary, '17) snagged a $10,000 scholarship for her winning creation in a Battle of the Breakfast Bowl competition, hosted by cookbook author Katie Lee and sponsored by Hyatt Place hotels. Her dish will also be featured in Hyatt Place hotels across the US and Canada in 2018.

Tara Holland (Culinary, '17) was published in Rachael Ray Everyday magazine for a recipe on Italian burgers and DIY Old Bay seasoning.

NY Times recently featured two ICE grads involved with new ventures: Rostislav Kemelman (Culinary '04) is the executive chef of KarVer Brasserie and Bakery Cafein Brooklyn, and Gary Barawidan (Culinary, '04), helms the kitchen at P.S. Kitchen in NYC’s midtown.

Nur, with Lisa Meisenger (Management, '03/Pastry, '04) as pastry chef, got the 2-star treatment from Pete Wells of the NY Times.

A number of ICE alumnae were included in Vogue's recent article, "How Female Chefs Are Changing Restaurant Kitchen Culture," including Mashama Bailey(Culinary, '01) of The Grey, Suzanne Cupps (Culinary '06) of Untitled, Vivian Howard (Culinary, '03) of The Chef & the Farmer and Boiler Room, and Missy Robbins (Culinary, '95) of Lilia.

Hudson Cakery owner Jennifer Bunce-Timmons (Pastry, '08) and decorator Noelia Fernandez (Pastry, '17) were featured on the August 25th episode of Cake Hunters on The Cooking Channel.

Levain Bakery, home of one of America's most beloved chocolate chip cookies, has opened another outpost on the Upper West Side. This makes a total of four locations for alum Connie McDonald's (Culinary, '93) iconic bakery.

Daniel Cohen-Cruz (Culinary, '07) launched the Smokehouse Food Truck in eastern Pennsylvania.

Jen Vellano (Culinary, '01), owner of Maison Privé, brought the iconic Nantucket sandwich shop, Something Natural to Greenwich, CT. She’s also owner of G.E. Brown, a market café in Bedford, NY.

Monet Pugh (Culinary, '17) was hired as a line cook at Murray's Cheese Bar on Bleecker Street.

Ed Brown (Culinary, '10) was promoted to ownership chef, ownership suites, at Citi Field (Aramark), where he provides meals to Mets ownership, senior management, and their guests.

Former Le Turtle executive chef Greg Proechel (Culinary, '10) will take the helm along with sous chef Tyler Heckman (Culinary, '15) at the soon-to-open Made Hotel in NoMad.

Richard Aiston (Pastry, '16) was hired as assistant pastry chef at Valley Restaurant at the Garrison in Garrison, NY.

James Perretti (Culinary, '16) was hired as the sous chef at mokbar Chelsea Market.

Kerry Rivelli (Culinary, '07) recently accepted the position of outside sales rep with InterSource, a national distributor of imported and domestic cheese.

Katie Consolino (Culinary/Management, '16) was promoted to lead baker at Renee Faris's (Pastry '09) Erie Coffeeshop & Bakery in Rutherford, NJ.

Victor Amarilla-Gray (Culinary, '15) was promoted to executive chef of Le Turtle on the Lower East Side.

Edric Har (Culinary, '04) joined Union Square Events as chef de cuisine.Edric Har (Culinary, '04) joined Union Square Events as chef de cuisine.

Leslie Carter (Pastry, '07) was recently hired as the assistant director of food & beverage at The Townsend Hotel in Birmingham, Michigan.

Andrew Paris Laracuente (Culinary, '16) is the sous chef at the newly opened Golda in Brooklyn.

Estifany Disla (Pastry, '17) joined the team at Cut by Wolfgang Puck as a pastry cook.

Anthony Palmer (Culinary, '16) was promoted to executive chef of The Dining Room in Brooklyn.

Little Tong Noodle Shop, the newly opened East Village restaurant with Simone Tong (Culinary/Management, ’11) at the helm, recieved a two-star review from The New York Times. Known for its tasty and inventive mixiam - the long, round spaghetti-like rice noodles popular in the Yunnan Province - Little Tonge Noodle Shop is already a hit.

Click here to read more about Simone’s restaurant on Eater.

In Other Alumni News:

Chris Voigtsberger (Culinary, '10) is now co-owner, alongside his wife, of New Jersey casual fine dining restaurant, Acacia.

Greg Proechel (Culinary, '10) will take the helm as executive chef with Tyler Heckman (Culinary, '15) as sous chef at the soon-to-open Made Hotel in NoMad.

John Fiengold's (Culinary, '13) restaurant, Salt, was featured in the August issue of Down East Magazine.

Omri Green (Culinary/Management, ‘03), a 14-year veteran of Danny Meyer's Union Square Hospitality Group, has left to launch his own consulting group, TZ Hospitality Advisors.

Ronen Tenne (Culinary, ‘07) is chef/partner in Little Sesame, in Washington, DC, which is looking to expand its hummus quick service concept.

Chris Durso (Culinary, '08) recently launched a new website for his Foodnited States project selling apparel, stickers, and posters.

Esther Choi (Culinary, '11) has added Ms. Yoo to her empire, which includes two Mokbars.

Frank DeCarlo (Culinary, ’86), the longtime chef/owner of Peasant, frequented by chefs like Daniel Boulud and Eric Ripert, and Bacaro, in Manhattan, is about to open his third restaurant, Barba Bianca, this time out in Greenport, on Long Island’s North Fork. The seafood-heavy Greenport restaurant is already earning press in the likes of The New York Times and Grub Street.

Click here to read more about Frank’s latest restaurant on Eater.

In Other Alumni News:

Clare Langan (Culinary, '11) is now the culinary producer for Scraps, a 10-episode TV series, executive-produced by Katie Couric centered on food waste.

Kim O'Donnel (Culinary, '97) debuted her newest book, PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest.

Annemarie Ahearn (Culinary/Management, '05) is out with her first cookbook, Full Moon Suppers at Salt Water Farm.

Get a peek into the creative process of Ashley Merriman (Culinary, '04) and Gabrielle Hamilton, co-executive chefs of Prune in this New York Times Magazine piece.

As reported in Eater, chef Steve Samson (Culinary, '97) of Sotto in Los Angeles, opens his second restaurant, Rossoblu, in downtown L.A.

Guy Vaknin's (Culinary, '07) fifth location of Beyond Sushi will open next month in the financial district. The NY Post profiled the vegan sushi eatery's recent expansion.

Amanda Gleason (Culinary Management, '13) was hired as an administrative assistant/junior event planner for Spoonbread Inc.

Rasheeda Purdie (Culinary, '16) was hired as a line cook at Studio Cafe at the Whitney Museum.

Michael Morelli (Culinary, '94) is the executive chef at Jacob and Anthony's American Grille in Saratoga Springs, NY. His book, "A Concise Guide to Culinary Management," is also available on Amazon.

Jaffar Bagwell (Hospitality, '14) has been hired as the food and beverage manager at The Surrey Hotel.

ICE is excited to welcome back Emily Peterson (Culinary/Management, '09), who recently joined ICE as a recreational lead chef instructor.

Sheri Jefferson (Culinary, '16) was promoted to culinary manager at the Food Bank West Harlem Community Kitchen.

Joao Rodrigues (Culinary, '11) has accepted the position of assistant executive sous chef at The Pierre New York, A Taj Hotel.

Two years after opening Danny Meyer’s vegetable-centric American restaurant Untitled as chef de cuisine, ICE alum Suzanne Cupps (Culinary, ’06) is taking the helm as its new executive chef and will introduce a fresh new menu at the restaurant, adding more fish to the menu, along with flavors and ingredients more common in Asian cuisine.

As chef Michael Anthony steps aside from the position, he is excited for what Suzanne will bring to the table. Featured in a recent Eater article, “Anthony says it’s Cupps’ demeanor and approach to mentoring that made her an ideal fit for Untitled, where an open kitchen in a small dining room means the energy of the cooks transfers to guests. She’s calm and specific, and she reaches people without resorting to the ‘emotions and frustrations’ historically present in kitchens, he says. ‘She’s the perfect combination of talent and humility. She has a natural ease with people.’ Anthony says.”

Click here to read more about Suzanne’s rise through the ranks.

In Other Alumni News:

Greta Anthony (Culinary, ’95) took home a James Beard Media Award-Video Webcast, Fixed Location and/or Instructional for her role as producer of Kitchen Conundrums with Thomas Joseph, which airs on marthastewart.com.

Simone Tong (Culinary/Management, '11) received a profile in Eater about Little Tong Noodle Shop, her new eatery featuring Yunnan Chinese cuisine.

The New York Times bestows 3 stars on the relaunch of Union Square Café, with Amanda Wilson (Culinary, ‘09) as chef de cuisine.

Blake Baldwin (Culinary, ‘16) is a finalist on Season 13 of Food Network Star.

Ziyan Xu (Culinary, '14) has opened up Minamoto, a Japanese fine-dining restaurant in Bellevue, Washington.

Ashley Gutierrez (Culinary, '12) has launched her own catering company, A.K.E.T. Catering.

Ayesha Nurdjaja (Culinary, '07), executive chef at Hundred Acres restaurant will have her Middle-Eastern menu make its debut at a pop-up this weekend.

As noted in The New York Times, Anne Thornton (Culinary, '06) is the executive chef of 33 Greenwich, which features southern flavors in a Greenwich Village setting.

Aviva Gibbs (Culinary, '03/Management, '04) was recently hired as the head chef/kitchen manager at franklin820.

Jennie Muoio (Pastry, '11) is the pastry chef at Buttermilk Channel in Brooklyn 

Zach Gray (Culinary/Management, '16) is now the resident chef at Sur La Table in Cleveland.

Jackson Delaney (Management, '14) has been hired on as sous chef at Timna in the East Village.

James Beard Award Finalists were just announced and the following ICE alumni are among the honorees: Missy Robbins (Culinary, '95) of Lilia for Best Chef: New York City; Rachel Yang (Culinary, '01) of Joule for Best Chef: Northwest; Vivian Howard (Culinary, '03) for Deep Run Roots: Stories and Recipes from My Corner of the South in the American Cooking cookbook category; and producer Greta Anthony (Culinary, '95) for Kitchen Conundrums with Thomas Joseph in the Video Webcast, Fixed Location and/or Instructional category.

In other Alumni News:

Vivian Howard (Culinary, '03) cleaned up at the IACP Cookbook Awards for her book, Deep Run Roots: Stories and Recipes from My Corner of the South (Little, Brown and Company). The book won honors in multiple categories: Chefs & Restaurants, Julia Child First Book, General, as well as Cookbook of the Year.

Lauren Keiling (Management, '16) published a post on the Servy blogabout the future of technology in restaurants.

Juli Roberts (Culinary, '08) was featured on Growella's 'Your Job Is Whaaat?!?'about her role as test kitchen manager at Rodale.

Kerry Brodie (Culinary, '17) and her non-profit Emma's Torch were featured in Glamour.

Frank DeCarlo (Culinary, '86) will be opening a new restaurant in Greenport on the North Fork of Long Island.

As noted in The New York Times,Catherine Manning (Management, '15) opened her restaurant, Villanelle, in Greenwich Village.

Matt Gerbasio (Culinary, '12) has opened up Towne BBQ & Deli in Secaucus, NJ.

Guy Vaknin (Culinary, '07), chef/owner of the Beyond Sushi group of vegan sushi restaurants, is opening another location in the Financial District.

Marcela Henao (Culinary, '12) accepted a new position as a brand manager for Splenda Latinoamerica, overseeing Colombia, Peru, and Ecuador.

Chris Fasce (Culinary, '17) was hired out of externship at Daniel.

Xander Parshley (Culinary, '16) has been hired on garde manger at Rouge Tomate Chelsea.

Natalie Codispoti (Management, '16) is the restaurant manager of Fig & Olive on the Upper East Side.

Stephanie Zamarippa (Pastry/Management, '16) was hired as a pastry chef at Mason-Dixon in Melbourne, Australia.

Anthony Palmer (Culinary, '16) was promoted to sous chef at The Dining Room in Brooklyn.

Hector Cruz (Hospitality, '17) was hired out of externship as assistant manager at Raclette East Village.

As the Director of Guest Relations at Hotel Edison, Rommel Gopez (Hospitality, ’14) accommodates guests from all over the world. “And that’s part of the reason why I love the business itself,” Rommel explains, “I love talking to people from all over the world. I’ll talk to someone from one country and then think, ‘Oh, I should travel there next.’”

After gaining hospitality know-how from working on cruise ships for several years, Rommel traded the high seas for terra firma and started working in hotels. To hone his hospitality skills and enhance his credentials, Rommel decided to enroll in ICE’s Hospitality Management program, where he established a comprehensive understanding on the ins and outs of the hospitality industry:

“Before I went to ICE, I was already working in the hospitality industry. But I wanted to learn more and have something under my belt to show that I was serious about my profession. I wanted the diploma to go with my work experience. And I learned so much [during my time at ICE]. I learned about hotel industry unions, management skills and the culinary side of hospitality. We also had the chance to get in the kitchen and prepare food. I love cooking, so that was a great experience.”

Click here to learn how Rommel turned his passions into a life-long career and about his current role at Hotel Edison.

In Other Alumni News:

Star Chefs released its Rising Stars 2017 list for New York and two ICE alumni were featured: Suzanne Cupps (Culinary, '06) of Untitled in the Chefs category and Matt Hyland (Culinary, '04) of Emmy Squared for Concept.

The IACP Award media nominations are out and the following ICE alumni were among those honored: Vivian Howard (Culinary, '03) for her book Deep Run Roots: Stories and Recipes from My Corner of the South (American, Chefs & Restaurants, Julia Child First Book, General categories); Jamie Tiampo (Culinary Management '06) for Best Commercial Food Photograph and Best Food Styling in Commercial Food Photograph; and Sarah Copeland (Culinary Arts '02) for Best Personal/Editorial Food Instagram Account.

The Semi-Finalists for the 2017 James Beard Awards have been announced and the following ICE alumni were among the honorees: Ann Redding (Culinary, '02), Uncle Boons, and Missy Robbins (Culinary Arts '95), Lilia, for Best Chef: New York City; Rachel Yang (Culinary '01), Joule, Seattle for Best Chef: Northwest; and Vivian Howard (Culinary '03), Chef & the Farmer, Kinston, NC, for Best Chef: Southeast.

Josh Laurano (Culinary, '05), executive chef of La Sirena, was the cover profile in the January issue of Total Foodservice.

Brooke Siem (Culinary, '09) of Prohibition Bakery emerged victorious as ChoppedChampion on the latest installment of the hit Food Network series.

Carlo Martinez (Culinary, '00) will soon open the 8th location of his hit restaurant, Hawthorne's New York Pizza & Bar, in Charlotte, NC.

George Tang (Culinary, '12) recently opened New Territories, a dessert shop on the Lower East Side.

As profiled in Eater, Esther Choi (Culinary, '11) has opened a location of Mokbar in Brooklyn. This one will serve an expanded menu of Korean homestyle cooking.

Simone Tong's (Culinary/Management, '11) Little Tong Noodle Shop is soon-to-open in the East Village.

Cameca Bacchus's (Pastry, '11) company, Creations by Cameca is launching a gourmet candy line of sweet and savory caramels, tea-infused gummy bears, and more.

Gerard Nudo (Pastry, '13) and Gary McElroy (Management '14) opened Mediterranea, Atlanta's only completely gluten-free restaurant and bakery.

Cory Monji (Culinary, '16) joined the team at Union Square Cafe on the entremetier station.

Helen Gonzalez (Pastry, '12) is now the pastry chef at Nourish Kitchen + Table in Greenwich Village.

Cynthia Lascelles (Pastry, '14) is now the executive pastry chef of Brick Farm Tavern in Hopewell, NJ.

Tom Bohan (Culinary, '11) was recently promoted to executive sous chef at Eataly-Flatiron.

John Parisi (Culinary, '13) has accepted a line cook position at CienFuegos in the East Village.

Aaron Fusco (Culinary, ’10), ICE alum and resident sommelier at Daniel, has a passion for fine dining and service that pours into all aspects of his work. After studying at ICE, where Aaron was first introduced to the New York restaurant scene, Aaron hit the ground running and landed positions in several high-profile restaurants. Soon enough, Aaron discovered his strong interest in front of house and wine. Now, at just 31 years old, he holds a top wine position at one of the most notable restaurant in New York City.

Click here to read about Aaron’s journey to fine dining and what a day in the life as a sommelier at Daniel is like.

In Other Alumni News:

John Feingold's (Culinary, '13) restaurant Salt was listed among the 16 Most Memorable Places to Eat in 2016 by the Portland Press Herald, tying for "Best Spot for a Romantic Dinner."

Jim Nawn (Culinary/Management, ’11), owner of Agricola and The Dinky Bar & Kitchen in Princeton, will be adding another restaurant, Cargot, to his growing New Jersey empire. This newest project lands on NJ.com’s “Where to Eat in 2017” list.

Gary Gonzalez (Culinary/Pastry, '14) appeared on a special episode of Chopped celebrating veterans. He emerged from battle as a Chopped Champion!

Nashville-based Paulette Licitra (Culinary, '04) published her first cookbook, Italian Cooking Party: A Little Bit of Italy at Home.

Tom Gilliland (Culinary, ’91) announced a new edition of his award-winning cookbook, Fonda San Miguel: Forty Years of Food & Art, as well as a guest dinner in his Austin, TX, restaurant featuring noted Mexican food authority Diana Kennedy and chef Enrique Olivera of Pujol and Cosme.

Matt Hyland (Culinary, ’04) is opening a Manhattan location of his acclaimed Brooklyn pizzeria, Emmy Squared.

Tracey Aberman (Culinary, '93) opened up her own café, 123 Main Street, at Acadia National Park in Maine.

Alexis Pisciotta (Culinary, '03) was hired as a full-time recipe developer for Food Network Magazine.

Stephanie Mendoza (Hospitality, '15) was hired as the general manager at Raclettein the East Village.

Anthony Sasso (Culinary, '04) chef de cuisine of Casa Mono, will head up a new tapas bar within fellow Batali & Bastianich restaurant, La Sirena.

As noted in Eater, Joseph Paulino (Culinary, '00), is opening executive chef of Royal 35, a new steakhouse concept in midtown.

Lauren Cunningham (Management, ’16) has been promoted to assistant manager of merchandising at Murray’s Cheese.

ICE alum and former Top Chef competitor Ashley Merriman (Culinary, ’04) always had a passion for her kitchen work, even the less glamorous parts. And after holding various restaurants jobs throughout high school and college, she decided to get serious about cooking and enrolled at ICE. “The most important thing that ICE did for me was to expose me to fine dining – food and dining on a serious level.”

Click here to read more about Ashley’s passion for being a chef and her impressive culinary path to Prune.

In Other Alumni News:

2016's Eater Awards saw ICE alumni among the ranks of honorees: Matt Hyland (Culinary, '05) received a National Instagram Badge of Honor for Emmy Squared;Missy Robbins (Culinary, '95) of Lilia picked up Restaurant of the Year, New York (Readers' Choice), as well as Chef of the Year, New York (Readers' Choice and Editors' Choice); while Westlight, with Anthony Ricco (Culinary, '01) as executive chef, won Stone Cold Stunner, New York (Readers' Choice).

Two of The New York TimesTop 10 New York Restaurants of 2016 are ICE alum spots: Lilia, with Missy Robbins (Culinary, '95) as chef/partner and Mr. Donahue'swith Ann Redding (Culinary, '02) as co-chef/owner. Lilia's Cacio e Pepe Fritelle and Mr. Donahue's Roast Beef also found places among the Top 10 New York Dishes of 2016.

Shin Kim (Culinary '09) partnered with the Ministry of Agriculture, Food and Rural Affairs of Korea and the Korean Food Foundation to publish her cookbook, Vegetarian Dishes from My Korean Home: Flavorful Korean Recipes in Simple Steps.

The James Beard House hosted two ICE alumni chefs in December for showcase dinners. Mashama Bailey (Culinary, '02) prepared a southern menu from her Savannah, GA, hotspot, The Grey. Diners also got a taste of Joseph Wrede's(Culinary '95) southwestern cuisine from Joseph's of Santa Fe.

Vivian Howard (Culinary, '03), chef of Chef & the Farmer in North Carolina, was featured in The New York Times.

Owner Illtyd Barrett (Management, '12) and executive chef Tom Coughlin(Culinary/Management '12) received a glowing review of their restaurant, Sunken Hundred, in The New Yorker.

Total Foodservice dropped its 2017 Top Women in Metro New York Foodservice Hospitality, and the following ICE alumni made the list: Mary Attea, Annisa; Esther Choi, Mokbar; Suzanne Cupps, Gramercy Tavern; Maureen Drum, Institute of Culinary Education; Cai Pandolfino, Green & Tonic; Mina Pizarro, Juni (now Betony); Ann Redding, Uncle Boons; Christine Sanchez, Bold Restaurants; Gail Simmons, Bravo TV; and Jennifer Tarfuri, Rotisserie Georgette.

Jessica (Lin) Wu (Culinary, '09), managing owner of General Tso-Boy was included in an Austin Chronicle round-up of new ethnic flavors shaping the Texas capital's culinary landscape.

Scott Levine’s (Culinary, ’04) new location of Underwest Doughnuts just opened in Penn Station and was featured in Eater.

Titus Wang (Culinary, '04) was named executive chef of the first US location of Coffeemania, a Russian restaurant group with over 20 restaurants in Moscow.

Aaron Fusco (Culinary, '10) checks in from restaurant Daniel, one of Wine Enthusiast’s 100 Best Wine Restaurants in the Country 2016, where he is a sommelier.

Though he already had a catering business up and running, Jason Alicea (Management, ’15) decided it was time to take his food business acumen to the next level. He combined his family’s tradition of making empanadas from scratch with an ICE Culinary Management education and grew his artisanal empanada business, That’s Good Food. With savory fillings like confit duck and crab guisado and sweet fillings like banana bread pudding and arroz con leche, it’s no wonder his empanadas are a hit.

Click here to read more about Jason’s path to entrepreneurship and how his ICE education prepared him to successfully run his own company.

In Other Alumni News:

Zoe Nathan’s (Culinary, ’01) restaurant, Rustic Canyon, was named one of The Daily Meal’s 101 Best Restaurants in America 2016.

Ann Redding’s (Culinary, ’02) Uncle Boons and Matt Hyland’s (Culinary, ’05) Emily both made the Top 100 Restaurants in Time Out New York’s annual list.

The following ICE alumni achieved spots on Time Out New York’s Best Dishes list: Missy Robbins for Lilia’s Agnolotti; Sohui Kim (Culinary/Management ’02) for Insa’s Blood Sausage; Greg Proechel (Culinary, ’10) for Le Turtle’s Kohlrabi Soup; Matt Hyland (Culinary, ’05) for Emmy Squared’s Roni Supreme pizza; Lisa Giffen(Culinary, ’08) for Sauvage’s Squid Ink Garganelli; Ann Redding for Mr. Donahue’s Roast Beef; and Josh Laurano (Culinary, ’05) for La Sirena’s Lasagna.

Sohui Kim’s (Culinary/Management, ’02) recipes from her new book, The Good Fork, were included in the Wall Street Journal.

The Michelin 2017 New York guide is out! Congratulations to the ICE alumni-staffed restaurants for receiving stars: David Schneider (Culinary, ’02), general manager at Ai Fiori;Mina Pizarro (Pastry, ’02), pastry chef of Betony;Anthony Sasso (Culinary, ’04), executive chef of Casa Mono; executive chef Josh Laurano (Culinary, ’05) and pastry chef Thea Habjanic (Pastry ’10) of La Sirena; and Ann Redding (Culinary, ’02), chef/owner of Uncle Boons.

Owner Illtyd Barrett (Management, ’12) and executive chef Tom Coughlan(Culinary/Management, ’12), who were once classmates, have teamed up to bring Welsh cuisine to NYC, with Sunken Hundred in Cobble Hill, Brooklyn. The restaurant received a 3 star review from Eater.

Karan Fischer (Culinary, ’10), co-founder of the Montclair Culinary Academy in Montclair, NJ was featured in the Montclair Times.

Main Road Biscuit, Marissa Drago’s (Management, ’04) new comfort food spot on the North Fork of Long Island, received a review in Newsday.

Diego Baraona (Culinary, ’00) has launched Diego’s Pantry, where he offers tips and ideas on cooking for people who have allergies/specialty diets.

Chloe Vichot’s (Management, ’15) restaurant Ancolie, which was recently profiled in Grubstreet, is now open!

Cory Monji (Culinary, ’16) has launched his own private chef service, Cory Cooks.

James Beard Award winner Denise Mickelsen (Culinary, '03) was recently announced as the new food editor of 5280, Denver's news and culture magazine.

Anthony Alexander (Culinary, '15) recently joined fellow ICE alum and chef de cuisine Dara Tesser (Culinary/Management, '06) as a line cook at Houseman.

Manase Suazo (Culinary, '15), has been hired as the sous chef at La Pecora Bianca in Flatiron.

Carol Román (Culinary, '15), is providing craft services for the crew of Chopped on the Food Network.

Scotty Bernadeau (Hospitality, '16) was just hired as the business transient sales manager for the Starwood/Marriott brand at Sheraton Times Square.

Matthew Feinberg (Management, '16) was recently hired as maitre d' at Sutton Inn in midtown.

Chad Goldsmith (Management, '15) has been promoted to assistant beverage director and sommelier at Becco in midtown.

Rasheeda Purdie (Culinary, '16) has been hired as a line cook at Duane Park on the Bowery.

Caitlyn D’Errico (Pastry, ’15) was hired as a baker at the new Carlo’s Bakery at the Willowbrook Mall in New Jersey.

With help from her background in digital marketing and her culinary education from ICE, Julie Resnick (Culinary) has generated an organic following of over one million enthusiastic foodies on her Instagram account, thefeedfeed, celebrating home cooks and the gorgeous meals that they prepare. Her simple motive of using the social platform to swap recipe ideas has evolved into a digital mega-brand with an ever-growing audience of home cooks and photographers who are eager to share their artistically plated dishes with the hashtag #feedfeed.

Click here to read more about Julie’s success with thefeedfeed and her musings on opening her own restaurant.

In Other Alumni News:

The New York Times bestowed a 1-star review on Sauvage, in Greenpoint, Brooklyn, with Executive Chef Lisa Giffin (Culinary, '08) at the helm.

Tammy Natalia (Culinary, '08) and her business Wine Tour New York, appeared in Long Island Weekly.

Grub Street is celebrating the 10th anniversary of the Grub Street Diet and highlighted Gail Simmons' (Culinary, '99) week of eating, recipe testing and more.

Jackie Rothong (Culinary, '11) competed in an episode of Food Network's Beat Bobby Flay, going head-to-head in a cannelloni cook off.

Jean Stipo's (Culinary, '98) restaurant, At the Italian Table was named one of the best Italian restaurants in Louisville, KY by Thrillist.

Owner Mario Valadez (Culinary, '12) and chef de cuisine Johangel Rosario (Culinary, '12) of Abril Cocina took first place in New Jersey Monthly's 33rd Annual Jersey Choice Awards for Best Mexican restaurant. The New Jersey Star-Ledger also awarded the restaurant 3 stars in a recent review.

Sohui Kim (Culinary/Management, '02) is out with her first book, The Good Fork, a collection of recipes from her longtime Brooklyn restaurant.

Nickie Alston (Culinary, '14) provides private chef and catering services through her company, Stilleto District, and works with her non-profit ASun Star to incorporate a culinary learning program for at-risk youth and families.

Eater reported that Esther Choi (Culinary, '11), chef/owner of Mokbar, is opening a new concept soon on the Lower East Side.

Aaron Gottesman (Culinary, '10) checks in from Philadelphia, where he has taken on the role of chef de cuisine at the new Scarpetta in the Rittenhouse Hotel.

Amanda Wilson (Culinary, '09) will be chef de cuisine of the soon-to-reopen Union Square Cafe.

Richard Horiike (Culinary, '06) is now the head chef at Ganso Ramen in Brooklyn.

Tim Maher (Culinary, '14) was named executive chef of Sea Salt Woodfire Grill in Huntington Beach, CA, which was recently nominated for best new restaurant in Orange County.

Astrid Ramirez (Hospitality, '16) was promoted to the human resources & accounting department at Double Tree by Hilton Mahwah.

Doug Silberberg (Culinary, '01) is an executive chef with Sodexo in Los Angeles, overseeing an elite artisan group within the corporate services division.

As a former sous chef at Le Bernardin and executive chef at Red Rooster, Adrienne Cheatham (Culinary Arts ’07) continues to explore and refine her personal cooking style in the kitchen. After working in both sophisticated and more casual dining settings, Adrienne feels ready to branch out on her own—to share with the world her unique culinary voice.

Click here to read more about Adrienne’s culinary journey and how her ICE education prepared her to work in NYC’s hottest ktichens.

In Other Alumni News:

Chef de cuisine at Vandal, Jonathan Kavourakis (Culinary, '10) is featured in a video for Food & Wine, where he made Chicken and Thai Basil Waffles

David Bonom (Culinary, '93), along with wife Marge Perry, appears in Every Day with Rachael Ray magazine. The recipe-developing couple showcases their work-from-home kitchen's design.

Sunken Hundred, a new Welsh restaurant in Brooklyn, where alum Tom Coughlan(Culinary/Management, '12) is Executive Chef, was featured on Grub Street.

The New York Times has begun reviewing restaurants outside of New York, and Cassia in Santa Monica, CA, co-owned by Zoe Nathan (Culinary, '01) received a three star review by Pete Wells.

Kristin Donnelly (Culinary, '05) has published her first cookbook, Modern Potluck: Beautiful Food to Share, and had a recipe featured in the August issue of Food & Wine Magazine.

Pastry chef/owner of Buttercream Bakeshop Tiffany MacIsaac (Culinary, '02) had her recipe for Plum-Cherry Crostata featured in the September issue of Food & Wine Magazine.

Eric Sell (Culinary, '07), executive chef of Osteria Mattone, will be cooking at the James Beard House on October 6, as part of a "Southern Hospitality" dinner.

John Feingold's (Culinary, '13) restaurant Salt in Vinalhaven, ME was awarded 3 ½ stars in a recent review from the Portland Press Herald.

Lauren Feder (Management, '11) of Blackbelly Market in Boulder, CO, along with former classmate Jason Soloway (Management '11) of Wallflower and the Eddy, are collaborating on a special “Road Trip” guest menu at each other’s restaurants.

Blake Baldwin (Culinary, '16) has started a YouTube channel where he shares healthy recipe videos with subscribers.

Christine Diaz (Management, '15) recently launched her own catering company in New Jersey called Mamacitas.

Eric Perlmutter (Culinary/Management, '04) plans on opening his third Manhattan restaurant by the end of 2016. He currently operates E & E Grillhouse in Times Square and Hill & Bay in Kips Bay.

Jeremy Rosen (Management, '14) will be the food and beverage manager of the soon-to-open Fowler & Wells by Craft Hospitality in The Beekman Hotel.

Michael Eng (Culinary, '11) was hired as head chef/kitchen manager of Feast in the East Village.

Anthony Ricco (Culinary, ’01) is executive chef of NoHo Hospitality's newest restaurant, Westlight, located in The William Vale hotel in Williamsburg, Brooklyn.

Shari Maciejewski (Pastry, '12) was promoted to pastry chef de partie at the The Inn at Little Washington in Virginia, a five-star restaurant and hotel from Relais & Chateaux.

Michael Donaghy (Pastry, '08) has been hired as a chocolatier at Jacques Torres Chocolate.

Jewel John (Culinary, '09) is executive chef of dining services at Barnard College

When Ben Wiley (Pastry, ’06) dedicates himself to something, he pulls out all the stops. It’s no surprise that today he and his brother are proprietors of five successful bars in Brooklyn. After studying Japanese and working as a translator in Japan (all the while bartending as a side gig), Ben returned to the US ready to pursue a new career path. His love for baking, a hobby he developed while living in Japan, and the energy of New York City, inspired him to enroll in the Pastry Arts Program here at ICE.

Click here to learn how Ben translated his ICE education and love of service into a career in bar ownership.

In Other Alumni News:

Deborah Goldberg's (Management, '15) was featured on Fox 5 for her all-natural dog food delivery service DoggyChef.

Suzanne Scherr (Culinary, '10) has written a book, The Apple Cider Vinegar Companion: Simple Ways to Use Nature's Miracle Cure.

Zoe Nathan (Culinary, '01) co-owner of the Rustic Canyon restaurant group in Los Angeles, is celebrating the company's latest success with Cassia, which was one of 50 nominees on Bon Appetit’s America’s Best New Restaurants 2016 list.

Robert Rosenthal (Culinary, '94), is published his first cookbook, Short Order Dad: One Guy's Guide to Making Food Fun and Hassle-Free.

Amie Smith's (Pastry, '09) AMIE Bakery was featured on WCVB Chronicle's Best of the Cape after winning best bakery in Cape Cod Life's "Best of" edition.

Anthony Alexander (Culinary, '15) is appearing in a series of vegan cooking videoson YouTube with Veg Option Allies & Advocates.

The Taste Talks Food & Drink Award nominees have been announced, naming a number of ICE alumni in various categories:
• “Best New Chef: East” - Missy Robbins (Culinary, ‘95), chef/partner of Lilia in Brooklyn, NY.
• “Best New Restaurant: East” - Matt Hyland (Culinary, ’05), chef/owner of Emmy Squared in Brooklyn, NY.
• “Best New Restaurant: South” - Mashama Bailey (Culinary, ’01), chef/partner of The Grey, in Savannah, GA.

Jenny Dorsey (Culinary, ’13), founder of supper club I Forgot It’s Wednesday, was featured in a video on The Huffington Post.

Maureen Homenick (Culinary, '14) has launched Gourmet Your Way, which provides unique personal chef services and private cooking classes.

Samantha Whitlam (Management, '14) has been promoted at the Dinex Group. She is now director of operations for Epicerie Boulud, overseeing all locations.

Ben Bruckenthal (Culinary, '13) was promoted to sous chef at the Bedford Post Inn, where he has worked since graduating from ICE.

Manual Pastrana (Hospitality, '12) is now housekeeping manager at 1 Hotel South Beach, in Miami, FL.

Prince Torre (Culinary, '08) has been promoted to executive chef at LaGuardia Plaza Hotel.

Brandon Horton (Hospitality, '15) was hired as a venue trainer with Union Square Events.

Michelle Watson (Management, '13) accepted the position of general manager at the Bareburger in Chelsea, NY.

Cecile Catalan (Culinary, '16) was hired as the executive chef for Sage Dining Services at Solomon Schectar in Southern Westchester.

Glen DeSanto (Culinary/Management, '10) was recently promoted to executive sous chef of Hill Country BBQ Market.

Kwame Williams (Culinary, ’07) opened a second restaurant, Freetown Café in downtown Newark, NJ.

Alvaro Flores (Management, ’15) has joined the team at Agern restaurant as an expeditor.

Stephanie Feldman (Culinary, ’13) has been hired as pastry chef at Chanson at the Royal Blues Hotel in Deerfield Beach, FL.

Sunken Hundred in Brooklyn, NY, where Tom Coughlan (Culinary/Management, ’12) is executive chef, was featured on Grub Street.

Chloe Vichot (Management, ‘15) left a career in finance to study at ICE and pursue her culinary dream of owning and running a restaurant. Founder of Ancolie, a soon-to-open eatery in Greenwich Village, Chloe plans to use recyclable materials and glass jars to package each and every food order.

“To me, success means making a difference in the local community and the environment — which is why I’m using glass, so people don’t need to throw away their packaging.” Chloe sees eco-friendly packaging as the next step in responsible culinary practices. She hopes to inspire other restaurateurs to follow her direction towards sustainable packaging.

Read more about Chloe’s path to restaurant ownership here.

In Other Alumni News:

La Gamelle, where Denis Kuc (Culinary, ’06) is currently at the helm as executive chef, received a warm review in The Huffington Post.

Cardiff Giant, a new spot serving only New York State-produced wines, beer, and spirits, was profiled in Edible Brooklyn. It is the latest watering hole from co-owner Ben Wiley (Pastry, '07), whose previous bars include Bar Great Harry, Glorietta Baldy, Mission Dolores, and The Owl Farm.

Lisa Giffen (Culinary, '08) shares thoughts about her producer-centric menu at Sauvage in Greenpoint, Brooklyn, in an interview with Food Republic.

Michelle Retik (Pastry, '09), chef/owner of Squirrel & the Bee, received a write-up in The New York Times, for the gluten-free menus at her Short Hills, NJ, bakery café.

Peter Martinez (Culinary, '15) has been promoted to sous chef of Marc Forgione's American Cut in Englewood Cliffs, NJ. He also appeared on a recent episode of Food Network's Cooks vs. Cons.

Anabel Vejar (Culinary, '15) has opened Brioche, a bakery café outside of Guadalajara, Mexico.

Emily Villela (Management, '15) was hired as office manager for the arena-focused hospitality group, Centerplate.

Carmina Evangelista (Culinary, '15) was part of the opening team of High Street on Hudson as a line cook.

Jamie Pancella (Pastry, '16) was hired from externship at Mah Ze Dahr Bakery.

Alyson Lees (Pastry, '16) has joined Dominique Ansel Bakery as a pastry cook.

Paola Urena (Culinary, '15) was hired as a line cook at Go Greek in Garden City.

Matthew Hyland (Culinary, ’05), chef/owner of Emily and Emmy Squared cooked a showcase dinner at the The Beard House on July 11.

Dom Tesoriero (Culinary, ’05), owner of Mac Truck, has had his fair share of culinary fame, appearing as a contestant on the show Rewrapped and as a Food Network Star finalist. On his path to culinary success, Dom explains, “before there was talent, there was passion.”

For Dom, the decision to attend culinary school was an impulsive one – but the ability to jump when an opportunity arrives is exactly what inspired him to launch a novel food truck venture – gourmet macaroni and cheese – and what landed him on Food Network Star. “If you want to succeed in the culinary industry, it’s going to take time, and you’re going to have setbacks and some heartache but ultimately if you have it in you, you’re going to be able to make it happen.”

Read more about Dom’s culinary adventures here.

In Other Alumni News:

Jiselle Basile (Culinary/Management, '15) was just promoted to chef and food stylist of a new digital brand "Extra Crispy" on The Foundry by Time, Inc.

Adrienne Cheatham (Culinary, '07), executive chef of Red Rooster, was the subject of a New York Times short video series, Taste Makers.

Mr. Donahue's, co-owned by Ann Redding (Culinary, '02), received a two-star review from the New York Times.

Mike Bianco (Culinary, '10), chef de cuisine of The Cookery in Dobbs Ferry, competed on Chopped, making it to the second round.

La Sirena, led by Executive Chef Josh Laurano (Culinary, '05) received a two-star New York Times review. ICE Creative Director, Michael Laiskonis also garnered praise for his dessert menu at La Sirena, now overseen by Pastry Chef Thea Habjanic (Pastry, '10).

Emily Peterson (Culinary/Management, '09) was featured on “CBS This Morning” in a piece on food podcasts.

Omer Shorshi (Management, '05) owner of Pommes Frites, one of the restaurants destroyed in last year's deadly East Village gas explosion, has reopened his shop in Greenwich Village.

Connie McDonald's (Culinary, '93) always-mobbed Levain Bakery is moving to bigger digs on the Upper West Side.

Chloe Vichot (Management, '15) has been in the news lately about her forthcoming take-out shop, Ancolie, with ecofriendly glass jar packaging.

Cai Pandolfini (Culinary, '03) has opened the fifth location of her healthy eatery Green & Tonic in Westport, CT.

Hunter Janoff (Culinary, '10/Management, '11) announced that he is now managing partner of CPNY, a catering and event production company for off-premise work in the tri-state area.

Lisa Giffen (Culinary '08), executive chef of the acclaimed Maison Premiere, will also head the kitchen of a new sister restaurant, Sauvage, in Greenpoint, Brooklyn.

Mina Pizarro (Pastry, '02) is now pastry chef of the critically acclaimed Betony.

Stacey Choi (Hospitality, '15) has just accepted the role of assistant room service manager at The Pierre Hotel.

Brianna Gerbino (Pastry, '14/Management, '15) is now the executive pastry chef at Cookie DO.

Crafted Hospitality (Tom Colicchio’s restaurant group) will be here at ICE on July 28, 12-1 PM and 5-6 PM to participate in a pop-up recruiting visit in the student lounge.

Jenny Dorsey (Culinary, '13), chef/owner of the supper club “I Forgot It’s Wednesday,” was featured on the Oxygen series "In Progress," a story about how she dropped out of an MBA program to pursue her culinary dreams.

“I Forgot It's Wednesday is an underground restaurant - or 'supper club' - based in New York City. Our concept is simple: make the dinner conversation as interesting as the meal itself. Our dinners consist of seven courses paired with a four-course cocktail flight. We host in various venues around the city, but generally at our "head-eatery," a brick-lined artist loft in Chelsea. We seat everyone around a wooden communal table admidst a relaxed, inviting environment - our goal is to enable our guests to engage on a deeper level.”

Read their praise from Business Insider, Village Voice and UrbanDaddy.
 

In Other Alumni News

Denise Mickelsen (Culinary, ’03) was the executive editor on the Craftsy team that won two prestigious awards this spring: IACP Digital Media award for the class, “Mastering Meringue: Techniques & Treats with Gale Gand,” and a James Beard Broadcast Journalism award for the class, “Indian Curries: The Basics & Beyond with Raghavan Iyer.”

Anthony Scotto (Culinary, '04) is the chef de cuisine of Fish & Game, a restaurant located in Hudson, New York, whose chef and owner, Zak Pelaccio, recently won the James Beard Award for “Best Chef: Northeast.”

The New York Times published a story on Mashama Bailey (Culinary, '01), chef and partner of The Grey in Savannah, GA.

The New York Times reviews the sublime yet simple roast beef at Mr. Donahue's, co-owned by Ann Redding (Culinary '02).

ICE chef-instructor Sue Gonsalves (Culinary, '04/Pastry, '05) was quoted in a New York Times article about the importance of good knife skills for the home cook.

Julie Tanous (Culinary, '13) has teamed up with Jesse Tyler Ferguson to launch a food blog on the actor's website, Julie & Jesse's Recipes. 

Chloe Vichot (Management, '15) launched the catering side of her soon-to-open restaurant, Ancolie, a French-inspired to-go restaurant serving fresh and seasonal meals in reusable glass jars.

Mishel Spiridiliozzi (Culinary, '15) launched her food truck Gyro Uno Food Truck in Westchester County.

Mixology expert, Michael Cecconi, (Culinary, '05) has launched MCM, a line of hand-crafted, bottled cocktails.

Yoshiko Sakuma (Culinary, '02) has opened Rabbit House on the lower east side, a wine and sake bar serving eclectic tapas.

Engeline Gomez (Culinary/Management, '15) and Stacey Lu (Culinary, '15) have partnered to create Keyhole Doughnuts, a specialty catering concept offering bespoke doughnuts for special events and weddings.

James Beard Award Winners Announced

Vivian Howard (Culinary, ’03) wins the award for Outstanding Personality/Host of the PBS show, “A Chef’s Life.” Acclaimed for both her work as chef/co-owner of Chef & The Farmer and her acclaimed PBS show A Chef’s Life, Vivian was presented with a Peabody Award in 2014 and has been previously nominated for the James Beard “Best Chef Southeast” award.

In Other Alumni News

Brendan McDermott (Culinary, '01), chef-instructor at Kendall College in Chicago, and co-owner of the Ravenswood Hand Forged knife company, appeared on a Fox 32 Chicago segment to discuss the company's bespoke chef knives.

Kristin Miglore (Culinary, '09) took home an IACP Cookbook Award in the Compilations category for Genius Recipes: Recipes That Will Change the Way You Cook.

Annemarie Ahearn (Culinary Arts/Management, '05), founder of Saltwater Farm in Maine, was a finalist for the Women Chefs & Restaurateurs Golden Pencil Award, which recognizes excellence in culinary education.

The New York Times gives a promising review of Le Turtle, the new Bowery restaurant with Greg Proechel (Culinary, '10) as executive chef.

Ben Wiley (Pastry '06) has added another bar to his small empire of Brooklyn establishments: Cardiff Giant will be serving all New York State-produced alcohol with a strong focus on beer and cider.

Matt Hyland (Culinary, '05), owner of Emily in Clinton Hill, has opened Emmy Squared, a new Detroit-style pizzeria in Williamsburg, Brooklyn.

Tinsley Meloy (Culinary, '15), founder of Diced, a gluten-free meal delivery service, was featured on Good Food Jobs's blog, The Gastronomes.

Nicole Sheets (Pastry/Management, '12) has been promoted to pastry sous chef at Del Posto.

Jack Bernowitz (Culinary, '09) is now the director of food and beverage at the Frank Entertainment Group.

Katie Barreira (Culinary, '07), former test kitchen director for Cooking Light magazine, is now the kitchen director for Time Inc. Food Studios in Birmingham, AL.
 

Three Stars for Missy Robbins

Missy Robbins (Culinary, '95) received a rare three-star review in the New York Times for her new restaurant Lilia located in Williamsburg, Brooklyn.

“Lilia is the first and, for now, only restaurant owned and operated by Ms. Robbins. This makes it something of a rarity: the sole focus of a midcareer chef who has the maturity to stay away from trends and novelties, the experience to know what will be delicious, the managerial skill to pull it off, and the time to make it work.” Click here to read more at nytimes.com.

Lilia has also been featured in Grubstreet, Eater, Gothamist and New York magazine.

In Other Alumni News

The 2016 James Beard Award finalists have been announced and the following ICE alumni are among the nominees:

•   Vivian Howard (Culinary, '03), Outstanding Personality/Host and Television Program, on Location for A Chef's Life (PBS)

•   Tina DeGraff (Culinary, '08), Producer, Television Segment, for TODAY Show's "TODAY Food,"

•   Rachel Yang (Culinary, '01), Best Chef: Northwest, for Joule, Seattle, WA.

Sohui Kim's (Culinary/Management, '02) new Korean karaoke concept, Insa, received two star reviews from both The New York Times and Eater.

Kwame Williams (Culinary, '07) receives praise from The New York Times for his Montclair, NJ, restaurant, Vital.

Eater got an inside peak on how Scott Levine (Culinary, '04) makes brown butter doughnuts at his unique shop, Underwest Doughnuts in New York, NY.

Mark Metzger (Pastry, '00), pastry chef at the St. Julien Hotel & Spa in Boulder, CO, is participating in the Colorado James Beard celebrity chef tour.

Denise Passarelli (Pastry, '11/Management, '12) and Poornima Solairajan (Pastry, '15) competed on Cake Wars and won second place for their take on the theme of “75 Years of Archie Comics.”

Rachel Yang (Culinary, '01), on the heels of her JBF nomination for Best Chef, Northwest, announced she'll be opening a fourth restaurant, this time in Portland, OR.

As noted in Eater, Michelle Gauthier (Culinary, '04) opened her second location of Mulberry & Wine in the NoMad district of NYC. This second location joins the original location of the fast-casual, healthy eatery in Tribeca.

Dan Obusan (Culinary, '04) checks in from Seattle, where he is now regional executive chef at Starbucks headquarters.

Kristin Worrall (Pastry, '14) and Thea Habjanic (Pastry, '10) joined the pastry team at La Sirena, the newest restaurant from the Batali & Bastianich Hospitality Group.

James Beard Awards - Semifinalists

Each year, the James Beard Awards - commonly known as the "Oscars of food" - honors the country's most innovative and influential chefs and culinary leaders. We're thrilled to announce that the following ICE alumni were named as James Beard Award Semifinalists: 

• Rachel Yang (Culinary, '01), Joule, Seattle, WA (Best Chef: Northwest)
• Vivian Howard (Culinary, '03), Chef & the Farmer, Kinston, NC (Best Chef: Southeast).

In Other Alumni News

Denise Passarelli (Pastry, '11/Management, '12) was profiled in Qns.com for both her cake business Denise Makes Cakes, as well as her upcoming appearance on Food Network's Cake Wars.

Kat & Theo, with Paras Shah (Culinary, '07) as executive chef, was named one of 3 NYC restaurants not to miss by NBC.

Jenny Wang's (Culinary, '13) supper club, I Forgot It's Wednesday was featured on UrbanDaddy.

Abril in Maplewood, NJ, owned by Mario Valadez (Culinary, '12), was included in NJ Monthly's list of the state's 30 Best New Restaurants.

Le Turtle, the new lower east side restaurant with Greg Proechel (Culinary, '10) at the helm, received a 2-star Eater review.

Ann Redding (Culinary, '02), co-chef/partner of the acclaimed Uncle Boons opened her newest restaurant Mr. Donahue's.

Casey Repetti's (Culinary, '10) food blog and Instagram Casey2Cook, was recently given a shout out on ABC's The Chew as a social media Hall of Famer for her food photography.

Jerry Arcieri (Culinary, '12), who opened Aquila Pizza Al Forno in Little Falls, NJ, is the subject of a great profile in Jersey Bites.

Josh Laurano (Culinary, '05) brings the newest Batali & Bastianich restaurant into the fold, with La Sirena in the Maritime Hotel.

Mika Tanimoto (Culinary/Management, '11) has teamed up with James Beard Award-winning chefs Ben and Karen Barker to open up Pizzeria Mercato outside of Chapel Hill, North Carolina.

Raed Jallad (Culinary/Management, '02) is now chef/owner of Truffle, a new restaurant featuring international cuisine in Valley Stream, NY.
 

Jennifer Tafuri - Rotisserie Georgette, Pastry Chef

Like many chefs, ICE alum Jennifer Tafuri (Pastry, '11) didn’t start out in the culinary industry. After graduating college with a degree in anthropology and starting a career in hospital administration, Jen knew something just wasn’t right. Since graduating from the ICE Pastry & Baking Arts program in 2011, Jen has worked for Top Chef winner Harold Dieterle at The Marrow and, in 2014, was hired as the pastry chef at Rotisserie Georgette in NYC.

Watching Jen craft her signature tarte tatin, there’s no doubt that she’s finally found her sweet spot: “Life is short. If you’re not happy where you are, and you have a passion elsewhere — go for it!”

In Other Alumni News

Kwame Williams' (Culinary, '07) Vital on NJ.com's list of "Where to Eat Now in N.J.: The 10 Hottest Restaurants for January."

Denise Passarelli (Pastry, '11/Management, '12) will be on the second season of the Food Network show, Cake Wars premiering on Monday, January 11.

Marcella Ibarguren (Pastry, '12) started her own Brazilian-centric candy company, Brigabon Candy Co., based out of Kansas City.

Jonathan Kavourakis (Culinary, '10) was recently featured in Eater's coverage of Chef Chris Santos's newest restaurant, Vandal, where Kavourakis is partner/executive chef.

Scott Blenkarn (Pastry, '12) accepted the pastry sous chef position at the acclaimed Eleven Madison Park.

Total Food Service released a comprehensive list of "Top Women" in the metro New York food scene, 10 of the notable names are ICE alum.

Edith Camargo (Culinary, '15) was hired for garde manger at Riverpark.

Amie Smith's (Pastry, '10) bakery, AMIE Bakery, was featured in Edible Cape Cod magazine's Notable Edibles section.

Missy Robbins' (Culinary, '95) new restaurant, Lilia, opened in Williamsburg, Brooklyn. See the sneak peek via Grub Street.

Kate McAleer (Pastry/Management, '11) just won a Good Food Award for her Bixby & Co. "Nutty for You" candy bar.

As featured in The New York Times, ICE and the food community at large mourns the loss of Gina De Palma (Culinary, '94), James Beard Award-winning pastry chef, cookbook author and food writer, and beloved friend to many.

ICE alum and former Top Chef competitor Ashley Merriman (Culinary, ’04) always had a passion for her kitchen work, even the less glamourous parts. And after holiding various restaurants jobs throughout high school and college, she decided to get serious about cooking and enrolled at ICE. “The most important thing that ICE did for me was to expose me to fine dining – food and dining on a serious level.”

Click here to read more about Ashley’s passion for being a chef and her impressive culinary path to Prune.

In Other Alumni News:

2016's Eater Awards saw ICE alumni among the ranks of honorees: Matt Hyland (Culinary, '05) received a National Instagram Badge of Honor for Emmy Squared;Missy Robbins (Culinary, '95) of Lilia picked up Restaurant of the Year, New York (Readers' Choice), as well as Chef of the Year, New York (Readers' Choice and Editors' Choice); while Westlight, with Anthony Ricco (Culinary, '01) as executive chef, won Stone Cold Stunner, New York (Readers' Choice).

Two of The New York TimesTop 10 New York Restaurants of 2016 are ICE alum spots: Lilia, with Missy Robbins (Culinary, '95) as chef/partner and Mr. Donahue'swith Ann Redding (Culinary '02) as co-chef/owner. Lilia's Cacio e Pepe Fritelle and Mr. Donahue's Roast Beef also found places among the Top 10 New York Dishes of 2016.

Shin Kim (Culinary, '09) partnered with the Ministry of Agriculture, Food and Rural Affairs of Korea and the Korean Food Foundation to publish her cookbook, Vegetarian Dishes from My Korean Home: Flavorful Korean Recipes in Simple Steps.

The James Beard House hosted two ICE alumni chefs in December for showcase dinners. Mashama Bailey (Culinary, '02) prepared a southern menu from her Savannah, GA, hotspot, The Grey. Diners also got a taste of Joseph Wrede's (Culinary, '95) southwestern cuisine from Joseph's of Santa Fe.

Vivian Howard (Culinary, '03), chef of Chef & the Farmer in North Carolina, was featured in The New York Times.

Owner Illtyd Barrett (Management '12) and executive chef Tom Coughlin(Culinary/Management '12) received a glowing review of their restaurant, Sunken Hundred, in The New Yorker.

Total Foodservice dropped its 2017 Top Women in Metro New York Foodservice Hospitality, and the following ICE alumni made the list: Mary Attea, Annisa; Esther Choi, Mokbar; Suzanne Cupps, Gramercy Tavern; Maureen Drum, Institute of Culinary Education; Cai Pandolfino, Green & Tonic; Mina Pizarro, Juni (now Betony); Ann Redding, Uncle Boons; Christine Sanchez, Bold Restaurants; Gail Simmons, Bravo TV; and Jennifer Tarfuri, Rotisserie Georgette.

Jessica (Lin) Wu (Culinary, '09), managing owner of General Tso-Boy was included in an Austin Chronicle round-up of new ethnic flavors shaping the Texas capital's culinary landscape.

Scott Levine’s (Culinary, ’04) new location of Underwest Doughnuts just opened in Penn Station and was featured in Eater.

Titus Wang (Culinary, '04) was named executive chef of the first US location of Coffeemania, a Russian restaurant group with over 20 restaurants in Moscow.

Aaron Fusco (Culinary, '10) checks in from restaurant Daniel, one of Wine Enthusiast’s 100 Best Wine Restaurants in the Country 2016, where he is a sommelier.

Though he already had a catering business up and running, Jason Alicea (Management, ’15) decided it was time to take his food business acumen to the next level. He combined his family’s tradition of making empanadas from scratch with an ICE Culinary Management education and grew his artisanal empanada business, That’s Good Food. With savory fillings like confit duck and crab guisado and sweet fillings like banana bread pudding and arroz con leche, it’s no wonder his empanadas are a hit.

Click here to read more about Jason’s path to entrepreneurship and how his ICE education prepared him to successfully run his own company.

In Other Alumni News:

Zoe Nathan’s (Culinary, ’01) restaurant, Rustic Canyon, was named one of The Daily Meal’s 101 Best Restaurants in America 2016.

Ann Redding’s (Culinary, ’02) Uncle Boons and Matt Hyland’s (Culinary ’05) Emily both made the Top 100 Restaurants in Time Out New York’s annual list.

The following ICE alumni achieved spots on Time Out New York’s Best Dishes list: Missy Robbins for Lilia’s Agnolotti; Sohui Kim (Culinary/Management ’02) for Insa’s Blood Sausage; Greg Proechel (Culinary ’10) for Le Turtle’s Kohlrabi Soup; Matt Hyland (Culinary, ’05) for Emmy Squared’s Roni Supreme pizza; Lisa Giffen (Culinary, ’08) for Sauvage’s Squid Ink Garganelli; Ann Redding for Mr. Donahue’sRoast Beef; and Josh Laurano (Culinary ’05) for La Sirena’s Lasagna.

Sohui Kim’s (Culinary/Management, ’02) recipes from her new book, The Good Fork, were included in the Wall Street Journal.

The Michelin 2017 New York guide is out! Congratulations to the ICE alumni-staffed restaurants for receiving stars: David Schneider (Culinary ’02), general manager at Ai Fiori;Mina Pizarro (Pastry, ’02), pastry chef of Betony;Anthony Sasso (Culinary, ’04), executive chef of Casa Mono; executive chef Josh Laurano (Culinary, ’05) and pastry chef Thea Habjanic (Pastry ’10) of La Sirena; and Ann Redding (Culinary, ’02), chef/owner of Uncle Boons.

Owner Illtyd Barrett (Management, ’12) and executive chef Tom Coughlan(Culinary/Management ’12), who were once classmates, have teamed up to bring Welsh cuisine to NYC, with Sunken Hundred in Cobble Hill, Brooklyn. The restaurant received a 3 star review from Eater.

Karan Fischer (Culinary, ’10), co-founder of the Montclair Culinary Academy in Montclair, NJ was featured in the Montclair Times.

Main Road Biscuit, Marissa Drago’s (Management, ’04) new comfort food spot on the North Fork of Long Island, received a review in Newsday.

Diego Baraona (Culinary, ’00) has launched Diego’s Pantry, where he offers tips and ideas on cooking for people who have allergies/specialty diets.

Chloe Vichot’s (Management, ’15) restaurant Ancolie, which was recently profiled in Grubstreet, is now open!

Cory Monji (Culinary, ’16) has launched his own private chef service, Cory Cooks.

James Beard Award winner Denise Mickelsen (Culinary, '03) was recently announced as the new food editor of 5280, Denver's news and culture magazine.

Anthony Alexander (Culinary, '15) recently joined fellow ICE alum and chef de cuisine Dara Tesser (Culinary/Management, '06) as a line cook at Houseman.

Manase Suazo (Culinary, '15), has been hired as the sous chef at La Pecora Biancain Flatiron.

Carol Román (Culinary, '15), is providing craft services for the crew of Chopped on the Food Network.

Scotty Bernadeau (Hospitality, '16) was just hired as the business transient sales manager for the Starwood/Marriott brand at Sheraton Times Square.

Matthew Feinberg (Management, '16) was recently hired as maitre d' at Sutton Innin midtown.

Chad Goldsmith (Management, '15) has been promoted to assistant beverage director and sommelier at Becco in midtown.

Rasheeda Purdie (Culinary, '16) has been hired as a line cook at Duane Park on the Bowery.

Caitlyn D’Errico (Pastry, ’15) was hired as a baker at the new Carlo’s Bakery at the Willowbrook Mall in New Jersey.

With help from her background in digital marketing and her culinary education from ICE, Julie Resnick (Culinary Arts) has generated an organic following of over one million enthusiastic foodies on her Instagram account, thefeedfeed, celebrating home cooks and the gorgeous meals that they prepare. Her simple motive of using the social platform to swap recipe ideas has evolved into a digital mega-brand with an ever-growing audience of home cooks and photographers who are eager to share their artistically plated dishes with the hashtag #feedfeed.

Click here to read more about Julie’s success with thefeedfeed and her musings on opening her own restaurant.

In Other Alumni News:

The New York Times bestowed a 1-star review on Sauvage, in Greenpoint, Brooklyn, with Executive Chef Lisa Giffin (Culinary, '08) at the helm.

Tammy Natalia (Culinary, '08) and her business Wine Tour New York, appeared in Long Island Weekly.

Grub Street is celebrating the 10th anniversary of the Grub Street Diet and highlighted Gail Simmons' (Culinary, '99) week of eating, recipe testing and more.

Jackie Rothong (Culinary, '11) competed in an episode of Food Network's Beat Bobby Flay, going head-to-head in a cannelloni cook off.

Jean Stipo's (Culinary, '98) restaurant, At the Italian Table was named one of the best Italian restaurants in Louisville, KY by Thrillist.

Owner Mario Valadez (Culinary, '12) and chef de cuisine Johangel Rosario (Culinary, '12) of Abril Cocina took first place in New Jersey Monthly's 33rd Annual Jersey Choice Awards for Best Mexican restaurant. The New Jersey Star-Ledger also awarded the restaurant 3 stars in a recent review.

Sohui Kim (Culinary/Management, '02) is out with her first book, The Good Fork, a collection of recipes from her longtime Brooklyn restaurant.

Nickie Alston (Culinary, '14) provides private chef and catering services through her company, Stilleto District, and works with her non-profit ASun Star to incorporate a culinary learning program for at-risk youth and families.

Eater reported that Esther Choi (Culinary, '11), chef/owner of Mokbar, is opening a new concept soon on the Lower East Side.

Aaron Gottesman (Culinary, '10) checks in from Philadelphia, where he has taken on the role of chef de cuisine at the new Scarpetta in the Rittenhouse Hotel.

Amanda Wilson (Culinary, '09) will be chef de cuisine of the soon-to-reopen Union Square Cafe.

Richard Horiike (Culinary, '06) is now the head chef at Ganso Ramen in Brooklyn.

Tim Maher (Culinary, '14) was named executive chef of Sea Salt Woodfire Grill in Huntington Beach, CA, which was recently nominated for best new restaurant in Orange County.

Astrid Ramirez (Hospitality, '16) was promoted to the human resources & accounting department at Double Tree by Hilton Mahwah.

Doug Silberberg (Culinary, '01) is an executive chef with Sodexo in Los Angeles, overseeing an elite artisan group within the corporate services division.
 

As a former sous chef at Le Bernardin and executive chef at Red Rooster, Adrienne Cheatham (Culinary Arts ’07) continues to explore and refine her personal cooking style in the kitchen. After working in both sophisticated and more casual dining settings, Adrienne feels ready to branch out on her own—to share with the world her unique culinary voice.

Click here to read more about Adrienne’s culinary journey and how her ICE education prepared her to work in NYC’s hottest ktichens.

In Other Alumni News:

Chef de cuisine at Vandal, Jonathan Kavourakis (Culinary '10) is featured in a video for Food & Wine, where he made Chicken and Thai Basil Waffles

David Bonom (Culinary '93), along with wife Marge Perry, appears in Every Day with Rachael Ray magazine. The recipe-developing couple showcases their work-from-home kitchen's design.

Sunken Hundred, a new Welsh restaurant in Brooklyn, where alum Tom Coughlan(Culinary/Management '12) is Executive Chef, was featured on Grub Street.

The New York Times has begun reviewing restaurants outside of New York, and Cassia in Santa Monica, CA, co-owned by Zoe Nathan (Culinary '01) received a three star review by Pete Wells.

Kristin Donnelly (Culinary '05) has published her first cookbook, Modern Potluck: Beautiful Food to Share, and had a recipe featured in the August issue of Food & Wine Magazine.

Pastry chef/owner of Buttercream BakeshopTiffany MacIsaac (Culinary '02) had her recipe for Plum-Cherry Crostata featured in the September issue of Food & Wine Magazine.

Eric Sell (Culinary '07), executive chef of Osteria Mattone, will be cooking at the James Beard House on October 6, as part of a "Southern Hospitality" dinner.

John Feingold's (Culinary '13) restaurant Salt in Vinalhaven, ME was awarded 3 ½ stars in a recent review from the Portland Press Herald.

Lauren Feder (Management '11) of Blackbelly Market in Boulder, CO, along with former classmate Jason Soloway (Management '11) of Wallflower and the Eddy, are collaborating on a special “Road Trip” guest menu at each other’s restaurants.

Blake Baldwin (Culinary '16) has started a YouTube channel where he shares healthy recipe videos with subscribers.

Christine Diaz (Management '15) recently launched her own catering company in New Jersey called Mamacitas.

Eric Perlmutter (Culinary/Management '04) plans on opening his third Manhattan restaurant by the end of 2016. He currently operates E & E Grillhouse in Times Square and Hill & Bay in Kips Bay.

Jeremy Rosen (Management '14) will be the food and beverage manager of the soon-to-open Fowler & Wells by Craft Hospitality in The Beekman Hotel.

Michael Eng (Culinary '11) was hired as head chef/kitchen manager of Feast in the East Village.

Anthony Ricco (Culinary ’01) is executive chef of NoHo Hospitality's newest restaurant, Westlight, located in The William Vale hotel in Williamsburg, Brooklyn.

Shari Maciejewski (Pastry '12) was promoted to pastry chef de partie at the The Inn at Little Washington in Virginia, a five-star restaurant and hotel from Relais & Chateaux.

Michael Donaghy (Pastry '08) has been hired as a chocolatier at Jacques Torres Chocolate.

Jewel John (Culinary '09) is executive chef of dining services at Barnard College.
 

When Ben Wiley (Pastry Arts ’06) dedicates himself to something, he pulls out all the stops. It’s no surprise that today he and his brother are proprietors of five successful bars in Brooklyn. After studying Japanese and working as a translator in Japan (all the while bartending as a side gig), Ben returned to the US ready to pursue a new career path. His love for baking, a hobby he developed while living in Japan, and the energy of New York City, inspired him to enroll in the Pastry Arts Program here at ICE.

Click here to learn how Ben translated his ICE education and love of service into a career in bar ownership.

In Other Alumni News:

Deborah Goldberg's (Management '15) was featured on Fox 5 for her all-natural dog food delivery service DoggyChef.

Suzanne Scherr (Culinary '10) has written a book, The Apple Cider Vinegar Companion: Simple Ways to Use Nature's Miracle Cure.

Zoe Nathan (Culinary '01) co-owner of the Rustic Canyon restaurant group in Los Angeles, is celebrating the company's latest success with Cassia, which was one of 50 nominees on Bon Appetit’s America’s Best New Restaurants 2016 list.

Robert Rosenthal (Culinary '94), is published his first cookbook, Short Order Dad: One Guy's Guide to Making Food Fun and Hassle-Free.

Amie Smith's (Pastry '09) AMIE Bakery was featured on WCVB Chronicle's Best of the Cape after winning best bakery in Cape Cod Life's "Best of" edition.

Anthony Alexander (Culinary '15) is appearing in a series of vegan cooking videoson YouTube with Veg Option Allies & Advocates.

The Taste Talks Food & Drink Award nominees have been announced, naming a number of ICE alumni in various categories:
• “Best New Chef: East” - Missy Robbins (Culinary ‘95), chef/partner of Lilia in Brooklyn, NY.
• “Best New Restaurant: East” - Matt Hyland (Culinary ’05), chef/owner of Emmy Squared in Brooklyn, NY.
• “Best New Restaurant: South” - Mashama Bailey (Culinary ’01), chef/partner of The Grey, in Savannah, GA.

Jenny Dorsey (Culinary ’13), founder of supper club I Forgot It’s Wednesday, was featured in a video on The Huffington Post.

Maureen Homenick (Culinary '14) has launched Gourmet Your Way, which provides unique personal chef services and private cooking classes.

Samantha Whitlam (Management '14) has been promoted at the Dinex Group. She is now director of operations for Epicerie Boulud, overseeing all locations.

Ben Bruckenthal (Culinary '13) was promoted to sous chef at the Bedford Post Inn, where he has worked since graduating from ICE.

Manual Pastrana (Hospitality '12) is now housekeeping manager at 1 Hotel South Beach, in Miami, FL.

Prince Torre (Culinary '08) has been promoted to executive chef at LaGuardia Plaza Hotel.

Brandon Horton (Hospitality '15) was hired as a venue trainer with Union Square Events.

Michelle Watson (Management '13) accepted the position of general manager at the Bareburger in Chelsea, NY.

Cecile Catalan (Culinary '16) was hired as the executive chef for Sage Dining Services at Solomon Schectar in Southern Westchester.

Glen DeSanto (Culinary/Management '10) was recently promoted to executive sous chef of Hill Country BBQ Market.

Kwame Williams (Culinary ’07) opened a second restaurant, Freetown Café in downtown Newark, NJ.

Alvaro Flores (Management ’15) has joined the team at Agern restaurant as an expeditor.

Stephanie Feldman (Culinary ’13) has been hired as pastry chef at Chanson at the Royal Blues Hotel in Deerfield Beach, FL.

Sunken Hundred in Brooklyn, NY, where Tom Coughlan (Culinary/Management ’12) is executive chef, was featured on Grub Street.

Chloe Vichot (Culinary Management ‘15) left a career in finance to study at ICE and pursue her culinary dream of owning and running a restaurant. Founder of Ancolie, a soon-to-open eatery in Greenwich Village, Chloe plans to use recyclable materials and glass jars to package each and every food order.

“To me, success means making a difference in the local community and the environment—which is why I’m using glass, so people don’t need to throw away their packaging.” Chloe sees eco-friendly packaging as the next step in responsible culinary practices. She hopes to inspire other restaurateurs to follow her direction towards sustainable packaging.

Read more about Chloe’s path to restaurant ownership here.

In Other Alumni News:

La Gamelle, where Denis Kuc (Culinary ’06) is currently at the helm as executive chef, received a warm review in The Huffington Post.

Cardiff Giant, a new spot serving only New York State-produced wines, beer, and spirits, was profiled in Edible Brooklyn. It is the latest watering hole from co-owner Ben Wiley (Pastry '07), whose previous bars include Bar Great Harry, Glorietta Baldy, Mission Dolores, and The Owl Farm.

Lisa Giffen (Culinary '08) shares thoughts about her producer-centric menu at Sauvage in Greenpoint, Brooklyn, in an interview with Food Republic.

Michelle Retik (Pastry '09), chef/owner of Squirrel & the Bee, received a write-up in The New York Times, for the gluten-free menus at her Short Hills, NJ, bakery café.

Peter Martinez (Culinary '15) has been promoted to sous chef of Marc Forgione's American Cut in Englewood Cliffs, NJ. He also appeared on a recent episode of Food Network's Cooks vs. Cons.

Anabel Vejar (Culinary '15) has opened Brioche, a bakery café outside of Guadalajara, Mexico.

Emily Villela (Management '15) was hired as office manager for the arena-focused hospitality group, Centerplate.

Carmina Evangelista (Culinary '15) was part of the opening team of High Street on Hudson as a line cook.

Jamie Pancella (Pastry '16) was hired from externship at Mah Ze Dahr Bakery.

Alyson Lees (Pastry '16) has joined Dominique Ansel Bakery as a pastry cook.

Paola Urena (Culinary '15) was hired as a line cook at Go Greek in Garden City.

Matthew Hyland (Culinary ’05), chef/owner of Emily and Emmy Squared cooked a showcase dinner at the The Beard House on July 11.

Dom Tesoriero (Culinary Arts ’05), owner of Mac Truck, has had his fair share of culinary fame, appearing as a contestant on the show Rewrapped and as a Food Network Star finalist. On his path to culinary success, Dom explains, “before there was talent, there was passion.”

For Dom, the decision to attend culinary school was an impulsive one – but the ability to jump when an opportunity arrives is exactly what inspired him to launch a novel food truck venture – gourmet macaroni and cheese – and what landed him on Food Network Star. “If you want to succeed in the culinary industry, it’s going to take time, and you’re going to have setbacks and some heartache but ultimately if you have it in you, you’re going to be able to make it happen.”

Read more about Dom’s culinary adventures here.

In Other Alumni News:

Jiselle Basile (Culinary/Management '15) was just promoted to chef and food stylist of a new digital brand "Extra Crispy" on The Foundry by Time, Inc.

Adrienne Cheatham (Culinary '07), executive chef of Red Rooster, was the subject of a New York Times short video series, Taste Makers.

Mr. Donahue's, co-owned by Ann Redding (Culinary '02), received a two-star review from the New York Times.

Mike Bianco (Culinary '10), chef de cuisine of The Cookery in Dobbs Ferry, competed on Chopped, making it to the second round.

La Sirena, led by Executive Chef Josh Laurano (Culinary '05) received a two-star New York Times review. ICE Creative Director, Michael Laiskonis also garnered praise for his dessert menu at La Sirena, now overseen by Pastry Chef Thea Habjanic (Pastry '10).

Emily Peterson (Culinary/Management '09) was featured on “CBS This Morning” in a piece on food podcasts.

Omer Shorshi (Management '05) owner of Pommes Frites, one of the restaurants destroyed in last year's deadly East Village gas explosion, has reopened his shop in Greenwich Village.

Connie McDonald's (Culinary '93) always-mobbed Levain Bakery is moving to bigger digs on the Upper West Side.

Chloe Vichot (Management '15) has been in the news lately about her forthcoming take-out shop, Ancolie, with ecofriendly glass jar packaging.

Cai Pandolfini (Culinary '03) has opened the fifth location of her healthy eatery Green & Tonic in Westport, CT.

Hunter Janoff (Culinary '10/Management '11) announced that he is now managing partner of CPNY, a catering and event production company for off-premise work in the tri-state area.

Lisa Giffen (Culinary '08), executive chef of the acclaimed Maison Premiere, will also head the kitchen of a new sister restaurant, Sauvage, in Greenpoint, Brooklyn.

Mina Pizarro (Pastry '02) is now pastry chef of the critically acclaimed Betony.

Stacey Choi (Hospitality '15) has just accepted the role of assistant room service manager at The Pierre Hotel.

Brianna Gerbino (Pastry '14/Management '15) is now the executive pastry chef at Cookie DO.

Crafted Hospitality (Tom Colicchio’s restaurant group) will be here at ICE on July 28, 12-1 PM and 5-6 PM to participate in a pop-up recruiting visit in the student lounge.

Jenny Dorsey (Culinary '13), chef/owner of the supper club “I Forgot It’s Wednesday,” was featured on the Oxygen series "In Progress," a story about how she dropped out of an MBA program to pursue her culinary dreams.

“I Forgot It's Wednesday is an underground restaurant - or 'supper club' - based in New York City. Our concept is simple: make the dinner conversation as interesting as the meal itself. Our dinners consist of seven courses paired with a four course cocktail flight. We host in various venues around the city, but generally at our "head-eatery," a brick-lined artist loft in Chelsea. We seat everyone around a wooden communal table admidst a relaxed, inviting environment - our goal is to enable our guests to engage on a deeper level.”

Read their praise from Business Insider, Village Voice and UrbanDaddy.
 

In Other Alumni News

Denise Mickelsen (Culinary ’03) was the executive editor on the Craftsy team that won two prestigious awards this spring: IACP Digital Media award for the class, “Mastering Meringue: Techniques & Treats with Gale Gand,” and a James Beard Broadcast Journalism award for the class, “Indian Curries: The Basics & Beyond with Raghavan Iyer.”

Anthony Scotto (Culinary '04) is the chef de cuisine of Fish & Game, a restaurant located in Hudson, New York, whose chef and owner, Zak Pelaccio, recently won the James Beard Award for “Best Chef: Northeast.”

The New York Times published a story on Mashama Bailey (Culinary '01), chef and partner of The Grey in Savannah, GA.

The New York Times reviews the sublime yet simple roast beef at Mr. Donahue's, co-owned by Ann Redding (Culinary '02).

ICE chef-instructor Sue Gonsalves (Culinary '04/Pastry '05) was quoted in a New York Times article about the importance of good knife skills for the home cook.

Julie Tanous (Culinary '13) has teamed up with Jesse Tyler Ferguson to launch a food blog on the actor's website, Julie & Jesse's Recipes. 

Chloe Vichot (Management '15) launched the catering side of her soon-to-open restaurant, Ancolie, a French inspired to-go restaurant serving fresh and seasonal meals in reusable glass jars.

Mishel Spiridiliozzi (Culinary '15) launched her food truck Gyro Uno Food Truck in Westchester County.

Mixology expert, Michael Cecconi, (Culinary '05) has launched MCM, a line of hand-crafted, bottled cocktails.

Yoshiko Sakuma (Culinary '02) has opened Rabbit House on the lower east side, a wine and sake bar serving eclectic tapas.

Engeline Gomez (Culinary/Management '15) and Stacey Lu (Culinary '15) have partnered to create Keyhole Doughnuts, a specialty catering concept offering bespoke doughnuts for special events and weddings.
 

James Beard Award Winners Announced

Vivian Howard (Culinary ’03) wins the award for Outstanding Personality/Host of the PBS show, “A Chef’s Life.” Acclaimed for both her work as chef/co-owner of Chef & The Farmer and her acclaimed PBS show A Chef’s Life, Vivian was presented with a Peabody Award in 2014 and has been previously nominated for the James Beard “Best Chef Southeast” award.

In Other Alumni News

Brendan McDermott (Culinary '01), chef-instructor at Kendall College in Chicago, and co-owner of the Ravenswood Hand Forged knife company, appeared on a Fox 32 Chicago segment to discuss the company's bespoke chef knives.

Kristin Miglore (Culinary '09) took home an IACP Cookbook Award in the Compilations category for Genius Recipes: Recipes That Will Change the Way You Cook.

Annemarie Ahearn (Culinary Arts/Management '05), founder of Saltwater Farm in Maine, was a finalist for the Women Chefs & Restaurateurs Golden Pencil Award, which recognizes excellence in culinary education.

The New York Times gives a promising review of Le Turtle, the new Bowery restaurant with Greg Proechel (Culinary '10) as executive chef.

Ben Wiley (Pastry '06) has added another bar to his small empire of Brooklyn establishments: Cardiff Giant will be serving all New York State-produced alcohol with a strong focus on beer and cider.

Matt Hyland (Culinary '05), owner of Emily in Clinton Hill, has opened Emmy Squared, a new Detroit-style pizzeria in Williamsburg, Brooklyn.

Tinsley Meloy (Culinary '15), founder of Diced, a gluten-free meal delivery service, was featured on Good Food Jobs's blog, The Gastronomes.

Nicole Sheets (Pastry/Management '12) has been promoted to pastry sous chef at Del Posto.

Jack Bernowitz (Culinary '09) is now the director of food and beverage at the Frank Entertainment Group.

Katie Barreira (Culinary '07), former test kitchen director for Cooking Light magazine, is now the kitchen director for Time Inc. Food Studios in Birmingham, AL.
 

Three Stars for Missy Robbins

Missy Robbins (Culinary '95) received a rare three star review in the New York Times for her new restaurant Lilia located in Williamsburg, Brooklyn.

“Lilia is the first and, for now, only restaurant owned and operated by Ms. Robbins. This makes it something of a rarity: the sole focus of a midcareer chef who has the maturity to stay away from trends and novelties, the experience to know what will be delicious, the managerial skill to pull it off, and the time to make it work.” Click here to read more at nytimes.com.

Lilia has also been featured in Grubstreet, Eater, Gothamist and New Yorkmagazine.

In Other Alumni News

The 2016 James Beard Award finalists have been announced and the following ICE alumni are among the nominees:

•   Vivian Howard (Culinary '03), Outstanding Personality/Host and Television Program, on Location for A Chef's Life (PBS)

•   Tina DeGraff (Culinary '08), Producer, Television Segment, for TODAY Show's "TODAY Food,"

•   Rachel Yang (Culinary '01), Best Chef: Northwest, for Joule, Seattle, WA.

Sohui Kim's (Culinary/Management '02) new Korean karaoke concept, Insa, received two star reviews from both The New York Times and Eater.

Kwame Williams (Culinary '07) receives praise from The New York Times for his Montclair, NJ, restaurant, Vital.

Eater got an inside peak on how Scott Levine (Culinary '04) makes brown butter doughnuts at his unique shop, Underwest Doughnuts in New York, NY.

Mark Metzger (Pastry '00), pastry chef at the St. Julien Hotel & Spa in Boulder, CO, is participating in the Colorado James Beard celebrity chef tour.

Denise Passarelli (Pastry '11/Management '12) and Poornima Solairajan (Pastry '15) competed on Cake Wars and won second place for their take on the theme of “75 Years of Archie Comics.”

Rachel Yang (Culinary '01), on the heels of her JBF nomination for Best Chef, Northwest, announced she'll be opening a fourth restaurant, this time in Portland, OR.

As noted in Eater, Michelle Gauthier (Culinary '04) opened her second location of Mulberry & Wine in the NoMad distric of NYC. This second location joins the original location of the fast-casual, healthy eatery in Tribeca.

Dan Obusan (Culinary '04) checks in from Seattle, where he is now regional executive chef at Starbucks headquarters.

Kristin Worrall (Pastry '14) and Thea Habjanic (Pastry '10) joined the pastry team at La Sirena, the newest restaurant from the Batali & Bastianich Hospitality Group.
 

James Beard Awards - Semifinalists

Each year, the James Beard Awards - commonly known as the "Oscars of food" - honors the country's most innovative and influential chefs and culinary leaders. We're thrilled to announce that the following ICE alumni were named as James Beard Award Semifinalists: 

• Rachel Yang (Culinary '01), Joule, Seattle, WA (Best Chef: Northwest)
• Vivian Howard (Culinary '03), Chef & the Farmer, Kinston, NC (Best Chef: Southeast).

In Other Alumni News

Denise Passarelli (Pastry'11/Management '12) was profiled in Qns.com for both her cake business Denise Makes Cakes, as well as her upcoming appearance on Food Network's Cake Wars.

Kat & Theo, with Paras Shah (Culinary '07) as executive chef, was named one of 3 NYC restaurants not to miss by NBC.

Jenny Wang's (Culinary '13) supper club, I Forgot It's Wednesday was featured on UrbanDaddy.

Abril in Maplewood, NJ, owned by Mario Valadez (Culinary '12), was included in NJ Monthly's list of the state's 30 Best New Restaurants.

Le Turtle, the new lower east side restaurant with Greg Proechel (Culinary '10) at the helm, received a 2-star Eater review.

Ann Redding (Culinary '02), co-chef/partner of the acclaimed Uncle Boons opened her newest restaurant Mr. Donahue's.

Casey Repetti's (Culinary '10) food blog and Instagram Casey2Cook, was recently given a shout out on ABC's The Chew as a social media Hall of Famer for her food photography.

Jerry Arcieri (Culinary '12), who opened Aquila Pizza Al Forno in Little Falls, NJ, is the subject of a great profile in Jersey Bites.

Josh Laurano (Culinary '05) brings the newest Batali & Bastianich restaurant into the fold, with La Sirena in the Maritime Hotel.

Mika Tanimoto (Culinary/Management '11) has teamed up with James Beard Award-winning chefs Ben and Karen Barker to open up Pizzeria Mercato outside of Chapel Hill, North Carolina.

Raed Jallad (Culinary/Management '02) is now chef/owner of Truffle, a new restaurant featuring international cuisine in Valley Stream, NY.
 

Jennifer Tafuri - Rotisserie Georgette, Pastry Chef

Like many chefs, ICE alum Jennifer Tafuri (Pastry '11) didn’t start out in the culinary industry. After graduating college with a degree in anthropology and starting a career in hospital administration, Jen knew something just wasn’t right. Since graduating from the ICE Pastry & Baking Arts program in 2011, Jen has worked for Top Chef winner Harold Dieterle at The Marrow and, in 2014, was hired as the pastry chef at Rotisserie Georgette in NYC.

Watching Jen craft her signature tarte tatin, there’s no doubt that she’s finally found her sweet spot: “Life is short. If you’re not happy where you are, and you have a passion elsewhere—go for it!”

In Other Alumni News

Kwame Williams' (Culinary '07) Vital on NJ.com's list of "Where to Eat Now in N.J.: The 10 Hottest Restaurants for January."

Denise Passarelli (Pastry '11/Management '12) will be on the second season of the Food Network show, Cake Wars premiering on Monday, January 11.

Marcella Ibarguren (Pastry '12) started her own Brazilian-centric candy company, Brigabon Candy Co., based out of Kansas City.

Jonathan Kavourakis (Culinary '10) was recently featured in Eater's coverage of Chef Chris Santos's newest restaurant, Vandal, where Kavourakis is partner/executive chef.

Scott Blenkarn (Pastry '12) accepted the pastry sous chef position at the acclaimed Eleven Madison Park.

Total Food Service released a comprehensive list of "Top Women" in the metro New York food scene, 10 of the notable names are ICE alum.

Edith Camargo (Culinary '15) was hired for garde manger at Riverpark.

Amie Smith's (Pastry '10) bakery, AMIE Bakery, was featured in Edible Cape Cod magazine's Notable Edibles section.

Missy Robbins' (Culinary '95) new restaurant, Lilia, opened in Williamsburg, Brooklyn. See the sneak peek via Grub Street.

Kate McAleer (Pastry/Management '11) just won a Good Food Award for her Bixby & Co. "Nutty for You" candy bar.

As featured in The New York Times, ICE and the food community at large mourns the loss of Gina De Palma (Culinary '94), James Beard Award-winning pastry chef, cookbook author and food writer, and beloved friend to many.

Matt Hyland - The Pizza Entrepreneur

When it comes to buzzworthy pizza in New York City, few pie-slingers have achieved a cult following as quickly as Culinary Arts alum Matt Hyland (Culinary '05). After putting in time at some of the city’s hottest pizza havens (including Roberta’s) Matt opened his first restaurant, Emily, in 2014—and has been racking up accolades ever since. Emily has been featured in publications including Saveur, New York Magazine, Tasting Table and the Village Voice.

Click here to learn more.

In Other Alumni News

Maria Tampakis (Culinary '09) was named executive chef of the Alchemy Club in New York City, an exclusive private members club, which will open its doors in early 2017.

Host of The Daily Meal show, Short Order Dad, Rob Rosenthal (Culinary '94) is releasing a cookbook in May, also called Short Order Dad.

As noted in The New York Times and Grub Street, Sohui Kim's(Culinary/Management '01) new Korean BBQ/karaoke lounge Insa is now open in Gowanus, Brooklyn.

Alisa Kogan Wadell (Management '15) just launched her website pumpkinandme.com offering nutrition coaching and healthy cooking classes.

Karina Oliveira’s (Management '15) new catering business AB Eventos, opened earlier this year, continues to thrive in Brazil.

Alexandra Lopukhin (Culinary '04) was interviewed for the Diabetic Foodie blog on the topics of food and its relation to Cystic Fibrosis diabetes.

Maria Tillous (Pastry '15) has recently accepted a cake decorating position at Sugar Coated.

Mashama Bailey (Culinary '01), chef/partner of The Grey in Savannah, GA, was one of The Tasting Table 46, which profiles the nation's top chefs of 2015.

Grub Street reports that Le Turtle, with Greg Proechel (Culinary '10) as its executive chef, is now open.

After 5 years of pizza research Jerry Arcieri (Culinary '12) has opened up his own pizzeria, Aquila Pizza Al Forno, in Little Falls, NJ.

Mary McAuley (Management '11), appeared in Inc. magazine in a story about her thriving wine business, Ripe Life Wines.

Alumni Openings: Buzzworthy Restaurants

ICE celebrates its ability to get students’ feet in the right doors, and we’re thrilled to seem them open doors of their own. This month we celebrate the announced second restaurant openings of ICE alumni Ann Reddingand Matt Hyland, as well as the fifth opening of ICE graduate, restaurateur and TV star Marc Murphy. 

•  Ann Redding (Culinary '02), co-chef/owner of the Michelin-starred Uncle Boons, keeps it casual with the opening of an eatery called Mr. Donahue, which will feature a "meat plus sides" menu. Read more at grubstreet.com and nytimes.com

•  Marc Murphy (Culinary '90), chef/owner of Landmarc Restaurants and Chopped judge, goes the distance, announcing the opening of Grey Salt—his first restaurant outside of NYC—in the Seminole Hard Rock Hotel & Casino in Tampa, FL.

•  Matt Hyland (Culinary '05), chef/owner of Emily, squares up with the opening of his second pizzeria, Emmy Squared, which will focus on Detroit-style square pies, as well as sandwiches. Read more at grubstreet.com

In Other Alumni News

Owner Mario Valadez (Culinary '12), along with his ICE classmate and chef de cuisine, Johangel Rosario (Culinary '12), were mentioned in the excellent New York Times review of Abril Cocina, a new modern Mexican restaurant in Maplewood, NJ.

Sherry Blockinger (Management '11) owner of Sherry B Dessert Studio in Chappaqua, NY, just celebrated its 3rd anniversary with a nod from Travel & Leisureas one of the "15 Best Small-Town Bakeries" in the country.

Katherine Sprules (Pastry '12) of Katherine Sprules Cake Designs was recently highlighted on theknot.com's "Ask the Expert" feature and will also have a cake featured in the Winter 2016 issue of New York Magazine, Weddings.

Jennifer Vellano (Culinary '01), chef/owner of the boutique catering company Maison Prive, has just opened a retail food shop in Bedford, NY: G.E. Brown Fine Food & Provisions.

Jim Gop (Culinary '09) checks in from the Berkshires of Western Massachusetts, where he operates Heirloom Fire, a sustainably minded, fire-based catering events company.

Lauren Kenney (Culinary '08) has recently accepted a sous chef position at Renee Erickson's Bar Melusine in Seattle, WA.

Christina Delli Santi (Hospitality '15) has been hired out of externship as front office manager at the Ace Hotel.

Congratulations to our ICE alumni who are celebrating Michelin Stars at the following restaurants:

• Ai Fiori (General Manager, David Schneider, Culinary '02)
• Casa Mono (Executive Chef, Anthony Sasso, Culinary '04)
• Juni (Executive Pastry Chef, Mina Pizarro, Pastry '02); Pastry '09)
• The River Cafe (Executive Pastry Chef, Karen McGrath, Pastry/Management '02)
• Uncle Boons (Co-Chef/Owner, Ann Redding, Culinary '02)

In other Alumni News:

Esquire Magazine bestowed this year's Best New Restaurants honor upon The Grey in Savannah, Georgia with Mashama Bailey (Culinary '01) as executive chef. Also receiving the honor was Jockey Hollow Bar & Kitchen in Morristown, New Jersey with Erica Leahy (Pastry '01) as executive pastry chef.

Treva Chadwell's (Culinary '08) BeeHive Oven, was featured in the recent New York Times round-up of exceptional NYC biscuits.

Heather Borden (Culinary '14) became the next Chopped champion on the recent Halloween Episode of Food Network's Chopped.

Julia Douglass (Culinary '06) co-directed the animated short film, Chef Do Re Mi, soon to be screened at the 2015 NYC Food Film Festival on Saturday October 24th.

Mario Valadez's (Culinary '12) restaurant Abril Cocina recently took home two prizes at the First Annual New Jersey Taco Festival for their creative tacos.

Brooke Siem (Culinary '09), co-owner of Prohibition Bakery, has published her first book, Prohibition Bakery Cookbook.

Sunny Bang (Culinary '02) announces that his probiotic hot sauce, Sunny Bang's Private Label, is now being carried by Whole Foods.

Madhuri Sharma (Culinary '13) started a cook-at-home Indian cuisine delivery company, Saffron Fix, with distribution from Connecticut to Washington, DC.

Erin Klein (Culinary '14) has recently been hired as manager of Creations Pizza in Farmingdale, NY.

Rose Aluotto (Culinary/Management '09) has most recently been working at EXPO Milano for the United States Pavilion as a Chef at the Food Truck Nation and appeared on Italy's premier cooking show Prova del Cuoco.

Kim Kushner (Culinary '04) released her second book "The New Kosher: Simple Recipes to Savor & Share". According to the book, Kim keeps the focus on healthy recipes with detailed narratives that reflect Kushner as both a passionate instructor and a mom who shares her passion with her family. This is Kushner's second cookbook since the launch of her first one The Modern Menu, which was released two years ago in September of 2013. 

Anthony Sasso (Culinary '04), chef de cuisine of Casa Mono, received an amazing 3-star review from the New York Times.

Amy Eubanks (Culinary '99) earned the role of chef de cuisine at L'Amico, the buzzing new restaurant from Laurent Tourondel.

Kristin Worrall (Pastry '14) performed a live baking theater show called "The Recipe," held at Gowanus Art + Production in Brooklyn on Sept 24 & 25.

Matthew Soto (Culinary '12) was hired by The Fashion Chef.

The Michelin Bib Gourmand includes ICE alum as the recipients of in its selection of New York City restaurants trending for 2016: Good Fork (Sohui Kim, Culinary/Management '02 ) and Rye (Cal Elliot, Culinary '01), both in Brooklyn.

Diana Andrews (Culinary '12) landed the position of associate food editor and test kitchen manager at Fine Cooking magazine.

Dani Macchia (Culinary '13) was promoted to the head chef position at The Dolphin Restaurant in Yonkers.

Rodrigo Cabello (Culinary '14/Management '15) was hired as a galley steward at American Cruise Lines.
 

Dominick Tesoriero (Culinary '05), chef/owner of Mac Truck, ranked among the final three contestants on Food Network’s television show, Food Network Star. After graduating from ICE and thriving at his first externship, Dom worked at a Staten Island catering company, Framboise, which provided him with opportunities to travel the world and cater such events as the Beijing Olympics. Dom later traveled to Italy, refining skills that would land him a position at the Michelin-starred Lincoln Ristorante under Chef Jonathan Benno. Eventually, Dom’s career took an unexpected turn towards Saratoga, where he developed the concept for the city’s first macaroni and cheese truck: Mac Truck. Juggling the roles of chef, electrician, plumber, mechanic and driver, Dom earned rave reviews and tons of press, attracting network shows like ReWrapped, where he won his segment challenge. Food Network Star thus marks Dom’s valiant return to the network, where he quickly became a favorite of such judges as Giada De Laurentiis and Bobby Flay.

Click here to read more.

Tesoriero isn’t the only ICE grad chasing culinary stardom. ICE alum Arnold Myint(Culinary ’04) also competed on the most recent season of Food Network Star. The former competitive figure skater original began working in restaurants to support his passion for entertaining. Once he discovered that he connected more with the kitchen than the front of the house, he enrolled at ICE to sharpen his skills. Today, Arnold is the chef/owner of three celebrated Nashville restaurants and regularly appears on television segments across the country.

In other Alumni News:

Grub Street has released its 2015 Fall Preview of 44 Most-Anticipated Restaurant Openings, noting a number of ICE alumni on the list:

• Paras Shah (Culinary '07), executive chef of Kat & Theo with
• Missy Robbins (Culinary '95), executive chef of Lilia
• James Sato (Culinary '03), chef/partner of Chuko Bushwick
• Sohui Kim (Culinary/Management '02), chef/owner of Insa,

Kara Schnaidt (Pastry/Management '13) opened her own specialty cake and cupcake business, Kara Kakes in New Jersey.

Maria Diaz (Management ’15) was hired as a new manager with Shake Shack, currently training to be the general manager of their new location in Queens.

Danamarie McKiernan (Management '12/Culinary '13) is scheduled to appear on the upcoming season of The Great Food Truck Race on Food Network.

Flannery Klette-Kolton (Culinary/Management '08) co-owner of bigLITTLE Get Together, was interviewed by the Huffington Post about the high demand of private catering. 

AMIE Bakery, owned by Amie Smith (Pastry '10), was recently named Best Bakery in Cape Cod by Cape Cod Magazine.

Tom Kearney’s June was mentioned in the New York Times round-up of chef-inspired bars.
 

Zagat 30 Under 30

This year’s Zagat 30 Under 30 list features “Rock Stars Redefining the Industry,” including ICE’s alumni Esther Choi (Culinary '11) owner of mŏkbar in Chelsea Market and Michael Shain (Culinary & CMD '10), general manager of Union Square Hospitality Group's Porchlight Bar.

“When she opened mŏkbar last May, Choi had one goal in mind — to introduce diners to her grandmother’s Korean cooking using an easy-to-recognize vehicle: ramen. The clever concept earned Choi one of the most coveted storefronts in New York City — a stand inside Chelsea Market…” 

Click here to read more about Esther at zagat.com.

“Shain actually never planned to work in hospitality — he studied marketing and communications and hoped to go into entertainment or media. Now he’s running one of the most popular cocktail spots in town alongside mixologist Nicholas Bennett, concocting eye-opening drinks such as the cyan-hued Gun Metal Blue.”

Click here to read more about Shain at zagat.com.

Other Alumni News:

The New York Times published a "Critics' Pick" review of Jason Soloway's(Management '11) The Eddy.

Mashama Bailey's (Culinary '01) restaurant, The Grey in Savannah, GA, was profiled in the New York Times Food section.

Joncarl Lachman (Culinary '02), chef/owner of Noord in Philadelphia, is opening up another Philly spot called Restaurant Neuf, which will feature North African-inspired French cuisine.

Amanda Mohammed (Pastry '07) is opening her own bakery, Pink Lily, in Kew Gardens, Queens.

Matthew Weingarten (Culinary '01) has taken on the role of culinary director for Dig Inn Seasonal Market.

Tiontay Castillo (Pastry '15) completed her externship and accepted a pastry cook position at Print Restaurant.

Sean Houston (Pastry '15) completed his externship at the Carlo's Bakerycommissary in Jersey City, NJ, and will be staying on as a pastry assistant.

Manuel Pastrana (Hospitality '12) is now overnight manager at 1 Hotels Miami Beach.

Ari Botsford (Culinary '12) is now a NYC sales rep for Debragga and Spitler, a premier meat purveyor.

Joe Johnson (Culinary '14) is Co-Lab Manager at Journee, the soon-to-launch community for restaurant professionals to meet, learn and share.

Marc Murphy Accepts Award of Excellence

Marc Murphy (Culinary '90) accepted an excellence award from Secretary of State John F. Kerry for his outstanding service as a culinary ambassador on behalf of the Diplomatic Culinary Partnership.

After Murphy graduated from ICE in 1990, he went on to make his name as the executive chef at Cellar in the Sky and the opening chef at La Fourchette. Today, he is the chef/owner of Benchmarc Restaurants and appears regularly as a judge on Food Network’s popular show Chopped.

In 2012, Marc joined the U.S. Department of State’s Diplomatic Culinary Partnership, where he participates in public diplomacy programs that engage foreign audiences both abroad and during their visits to the United States. 

Click here to learn more about Marc Murphy.

Other Alumni News

Renee Faris (Pastry 2009) opened Erie Coffee Shop & Bakery in Rutherford, NJ and has hired fellow ICE alum Michelle Halwaji (Pastry 2013) as their new baker.

Robert Hyden (Culinary '14/Management '13) opened the first US franchise of COBS Bread in Stamford, CT.

Matthew Gerbasio (Culinary '12) opened a gourmet hot dog stand, Just Dogs by MMG Kitchen, in Buchmuller Park, NJ.

Danamarie McKiernan (CMD '12 & Culinary '13) is a founding partner of h360, a hospitality consulting firm that is launching the NYC chapter of NYCindustree, which will be having their inaugural industry networking event on June 29.

Robert Riccardi (Culinary '11) has been promoted to sous chef with Restaurant Associates at The Met.

Tony Scotto (Culinary '04), former chef de cuisine of Del Posto, has been named the opening executive chef for Ricci Restaurant, a new Joe Bastianich restaurant in Milano, Italy.

Rick Horiike (Culinary '06) was named executive chef of the soon-to-open Doka Square in the Lower East Side.

Phil Hering (Culinary '12) has accepted the position of sous chef at Barbuto in the West Village.

Suzanne Cupps Opens Untitled at the Whitney

ICE grad Suzanne Cupps (Culinary '06) is making news as the chef de cuisine at Union Square Hospitality Group’s Untitled, located in the newly relocated Whitney Museum. After training at ICE, Cupps completed an externship with Tom Colicchio, then worked under Anita Lo for several years before becoming a sous chef at Gramercy Tavern. Cupps’ passion for seasonal cooking will inform the menu at Untitled, offering a monthly rotation of seasonal, produce-focused dishes.

Click here to learn more.

Other Alumni News

Max Calicchio's (Culinary '05) restaurant Max's Es-Ca was chosen to represent Staten Island at Macy's Bite of the Boroughs event.

Eustacia Huen (Pastry '14) is working as a Food and Style contributor for Forbes Life.

Janevha Gregg (Pastry '00) is the new executive pastry chef for The Rainbow Room.

Michael Shain (Culinary/Management ’10) is general manager of Porchlight, the Union Square Hospitality Group’s first bar concept.

Kalissa Byrd (Culinary '15) was hired as a kitchen assistant at Everyday With Rachael Ray after completing her externship.

Rich Beichner (Culinary '91) is now executive chef of Skytop Resort, a historic luxury resort in the Poconos.

Christine Lisa (Pastry ’12), a current pastry cook at Gramercy Tavern, has been awarded the first AIWF Sabbatical.

Former classmates Julia Austin (Management '14) and Nicole Nettles(Management '14) are managing new restaurant Caci North Fork in east-end Long Island where they have won Diners' Choice awards for 6 months.

Cameca Bacchus's (Pastry '11) company, Creations By Cameca will start selling pastries and baked goods at the Long Island City Flea Market this summer.

Sebastian Royo (Culinary '11) is launching a food truck, El Rudo in Dallas, TX.

Zoe Nathan (Culinary '01) adds another restaurant to her group: Cassia, a Southeast Asian collaboration with chef Bryant Ng, is located in Santa Monica, CA.
 

ICE alum Gina DePalma Takes Home the “Golden Bowl”

Gina DePalma (Culinary ’94) won the Golden Bowl award for the 2015 Women Who Inspire Awards as part of the Women Chefs and Restaurateurs, which took place on April 20th, 2015. DePalma is most well known for her time as the pastry chef at Babbo, Chef Mario Batali’s flagship restaurant. Prior to that, Gina held positions at Gramercy Tavern and the Cub Room. As a chef-writer, DePalma contributed the dessert chapter to The Babbo Cookbook and in 2007, wrote her own book, Dolce Italiano, Desserts from the Babbo Kitchen. In 2009, she was named one of the Ten Best Pastry Chefs in America by Pastry Art and Design magazine.

2015 IACP Awards

Three ICE alumni were winners in the International Association of Culinary Professionals (IACP)'s 2015 cookbooks and journalism awards: Kristen Miglore(Culinary ’09) won "Best Culinary Column" for Genius Recipes on Food52 (where she is the Executive Editor); Jody Eddy (Culinary ’07) won the "Judges Choice" award for her book North: The New Nordic Cuisine of Iceland (Ten Speed Press); and Ramin Ganeshram (Culinary ’02) won in the "Children, Youth and Family" category for Future Chefs: Recipes by Tomorrow's Cooks Across the Nation and World (Rodale).

Laurielle Clark (Culinary '02), a chef with Wellness in the Schools, was featured in a CBS News segment about teaching kids to make healthy food choices.

Frank DeCarlo's (Culinary '86) restaurant, Peasant, turns 15 this year, and garnered a great review in The Village Voice.

Jenna Helwig (Culinary ’08), food editor at Parents magazine, came out with her first cookbook, Real Baby Food (Houghton Mifflin Harcourt).

Ann Redding (Culinary ’02), chef/owner of Uncle Boons, received a terrific 2-star review in Eater.

Mashama Bailey (Culinary '01), executive chef of The Grey, in Savannah, GA, is featured for her approach to regional cuisine in a short video by the Southern Foodways Alliance.

Marc Murphy (Culinary '90), Chopped judge and chef/restaurateur, came out with his first book, Season with Authority.

Magdiel Hernandez (Culinary '15) was hired out of his externship at Le Cirque.

Maria Zizak's (Management '06) restaurant Korzo appeared on Eater's list of NYC's best international burgers.

Leigh Suznovich (Culinary '13) has developed a successful food blog Jeanie and Lulu's Kitchen, which consistently receives 3,000 hits a day.
 

Women of ICE Praised by am New York

am New York shined the spotlight on 15 women currently changing the food and beverage industry in New York City. Six of these women are ICE alum celebrated for their diverse contributions to the food industry. Those featured in this special round-up are (pictured on left from top to bottom) Ann Redding (Culinary '02), Mina Pizarro (Pastry '02), Suzanne Cupps (Culinary '06), Mary Attea (Culinary '11), Amy Stonionis (Culinary and Management '07), and Esther Choi (Culinary '11).

Two ICE alumni announced as finalists for the 2015 James Beard Journalism Awards:

• Greta Anthony (Culinary '95), Martha Stewart's Cooking School (Television Program, in Studio or Fixed Location); Producer
• Kristen Miglore (Culinary '09), Food52 (Group Food Blog); Executive Editor

Fox 5 News visited the top 3 cookie bakeries in NYC, with ICE alumni taking 2 of the coveted spots: Zac Young (Pastry '06), executive pastry chef for David Burke at Bloomingdales and Connie McDonald (Culinary '93), owner of Levain Bakery.

One Girl Cookies head baker/co-owner, Dave Crofton (Pastry '03), and wife/founder, Dawn Casale, appeared in Bon Appetit with their whoopie pie recipe, as well as a video about how they met while he was a pastry student at ICE.

Dina Cheney (Culinary '03) published her fifth cookbook: Mug Meals: Delicious Microwave Recipes (The Taunton Press).

Dani Macchia (Culinary 2013) appeared as a contestant on Cutthroat Kitchen on the Food Network.

Anthony Deberto (Culinary '07) was recently hired as head chef of the Mendham Golf & Tennis Club in Mendham, NJ.

Michal Shelkowitz (Pastry Arts '05) recently joined the newly opened New York outpost of Munchery as pastry chef.

Kelley Slagle (Culinary '03) has a new business, Farm To Glass Tours, where she leads tours to farm-based wineries, breweries, and distilleries in the Hudson Valley.

Jenny Wang (Culinary '13) received a grant from the Ment'or foundation to conduct grant work at Atera this coming fall.

Jonille Thompson-Chin (Culinary/Management '07) was hired as a wine sales representative by Frontier Wine Imports.

Jonathan Goldberg (Management '03) is now general manager of August, which has relocated to the upper east side.

James Beard Award Semi-Finalists Announced

The James Beard Award Semi-Finalists have been announced, and we're thrilled to see the ICE alumni among the nominees:

• "Best New Restaurant"—Mashama Bailey (Culinary ’01), executive chef of The Grey in Savannah, GA
• "Outstanding Baker"—Tim Healea (Culinary ’98), head baker/owner of Little T American Baker in Portland, OR
• "Best Chef, Northwest"—Rachel Yang (Culinary ’01) co-chef/owner of Joule, Revel and Trove in Seattle, WA
• "Best Chef, Southeast"—Vivian Howard (Culinary ’03), chef/owner of Chef and the Farmer in Kinston, NJ

Other Alumni News

Two alumni were named 2015 New York City Rising Stars by StarChefs: Mina Pizarro (Pastry ’02), pastry chef of Juni, (Pastry Chef category) and Ann Redding(Culinary ’02), co-chef/owner, Uncle Boons (Restaurant Concept category).

Trove in Seattle, WA, the newest restaurant by chef/owner Rachel Yang, has been named one of GQ magazine’s "Best of 2015."

Missy Robbins (Culinary '95) was recently interviewed by Grub Street about her new restaurant, Lilia, in Williamsburg, Brooklyn.

Jenny Wang's (Culinary '13) supper club took the number one spot in 7 x 7magazine’s list of 10 Fabulous Underground Supper Clubs in San Francisco.

Pnina Peled (Culinary '00) is now the senior executive chef for New York Presbyterian Hospital, putting her in charge of VIP patient menus, high-end catering, and the hospital's private restaurant.

The New York Times review of Jockey Hollow Bar & Kitchen, in Morristown, NJ, touted pastry chef Erica Leahy's (Pastry '01) noteworthy desserts.

Matt Meyer (Management '06) is now area director for Shake Shack's Chicago restaurants. He began with the company back in 2008 at the original Madison Park location. And Steve Dos Santos (Management '14), was named opening manager at the new Shake Shack in Bridgewater, NJ.

Josh Laurano (Culinary '05), executive chef of Lupa, was celebrated in a recent Tasting Table article on its house-made charcuterie.

Andrea Lynn (Culinary '05) has published another food book, Queens: a Culinary Passport: Exploring Ethnic Cuisine in New York City's Most Diverse Borough.

Lejla Bunardziu (Pastry '14) has been hired out of externship at Alfonso's Pastry Shoppe as a cake decorator.

Peter Shelsky (Culinary '02) will be adding an traditional Jewish deli counter to his shop, Shelsky's Smoked Fish in Cobble Hill, Brooklyn.

Claudia Fleming: Goddess of New American Pastry

ICE alum Claudia Fleming (Culinary '88) was named Goddess of New American Pastry (East Coast) by Elle Magazine. Claudia's restaurant career started by chance in 1984, when she waited tables at Jonathan Waxman’s groundbreaking Jams. After graduating from ICE, she took a position behind the stoves at Danny Meyer's Union Square Café. Remaining in Meyer's restaurant empire, Fleming eventually rose to fame as the pastry chef for Gramercy Tavern, where her culinary background distinguished her uniquely flavorful pastries from those of her contemporaries. During her time at Gramercy, Claudia won the James Beard Award for Outstanding Pastry Chef in 2000. That same year, Pastry Arts & Design named her one of the Top Ten Pastry Chefs in America and in 2002, she won the award for "Best Pastry Chef of the Year" in Bon Appétit. After leaving Gramercy Tavern, Fleming opened the North Fork Table and Inn on Long Island's North Fork with her husband, chef Gerry Hayden.

Also featured in Elle

Two ICE alumni are featured in Elle Magazine's "30 Restaurants Where Women Call the Shots" featured in Elle Magazine: Rachel Yang (Culinary ‘01) for her new restaurant, Trove, in Seattle, and Mashama Bailey (Culinary ’01) who is making headlines at The Grey in Savannah, GA.

Other Alumni News

Jennifer Etzkin (Culinary '09) has been named executive chef of Corner, one of the restaurants in the new JW Marriott in Austin, TX. The hotel will be the largest JW Marriott in North America.

Michelle Gardner's (Management '14) new Japanese matcha café, Chalait, was recently mentioned in DNAInfo.

Rae Anne Pavlovic (Culinary '08) is vying to be named "culinary explorer" for King's Hawaiian. She made it past the first round of challenges and will be one of 20 finalists competing for the spot.

San Francisco Eater reports that Ryan Farr's (Culinary '01) barbecue joint, 4505 Meats will provide the food for The Yard, a new beer garden opening soon by the San Francisco Giants baseball team.

Jason Soloway’s (Management ’11) runaway hit The Eddy, received a stellar review in The New Yorker.

Marita Lynn's (Culinary '04) new restaurant, Runa, in Red Bank, NJ, got an amazing 3-star review from the Star Ledger.

Laura Wilson (Pastry ’02) has a new job as account manager at Principe Foods USA, Inc.
Zuma New York has just opened, with executive chef Carlos Jorge at the helm…

James Sato (Culinary ’03), partner in Chuko ramen bar, is adding a second location in Bushwick, Brooklyn, in March.

Carlos Jorge (Culinary '01) will helm the kitchen at Zuma, an award-winning restaurant in London now opening a location in New York City.

John Parisi (Culinary '13) has recently been hired as executive chef for the soon to be open 16th Front Street restaurant in Haverstraw, NY.

Joe Brancaccio (Culinary '95), chef/owner of Brancaccio Food Shop, in Brooklyn, is celebrating 5 great years in business, as highlighted in the Ditmas Park Corner blog

Vivian Howard (Culinary Arts '03) was featured in the January 2015 issue of Food & Wine about her culinary inspiration: former ICE chef-instructor and Butter executive chef, Alex Guarnaschelli. Howard's funky French gourmet grilled cheeses are featured stacked high on this issue's cover page. "When I was teaching at the Institute of Culinary Education, I'd get students like Vivian who were motivating to be around. They weren't always the loudest, the most talkative or the most boldly dressed," says Alex Guarnaschelli. 

Click here to view the full article and get the recipe for Vivian's Époisses Grilled Cheese and Pepper Jelly Sandwiches (cover feature).

Other Alumni News

Marita Lynn (Culinary '04), owner of Runa and Marita Lynn Catering, was named Entrepreneur/Restaurateur of the Year at the Peruvian Culinary Awards in Washington, DC.

Kristy Lambrou-Del Coro (Culinary '10), culinary nutritionist at Rouge Tomate, was a panelist at the recent New York Times  Food for Tomorrow Conference held at Stone Barns.

As noted in Eater, Sohui Kim (Culinary/Management '02), chef/owner of The Good Fork in Brooklyn, will be opening a Korean BBQ/karaoke spot in the Gowanus area.

Katherine Sprules (Pastry '12), owner of Katherine Sprules Cake Designs, had one of her wedding cakes included in New York Magazine's 2015 Winter Wedding Edition.

Lindsey Becker (Culinary ‘13) is a contestant on the recent season of ABC’s "The Taste."

Carlos Jorge (Culinary ’01) recently accepted the position of executive chef for the upcoming New York City location of Zuma, which originated in London.

After several years with Times Square Marriott Marquis Hotel, Michael Hawk(Culinary '03) is now chef de cuisine of Fountainbleau Miami Beach's oceanside restaurant, La Cote.

Jeff Harris (Culinary '05) has joined Consilient Hospitality as the executive chef of American Food + Beverage in Forth Worth, TX.

Anne Strong (Culinary '09) is now chef de cuisine at Serpico in Philadelphia, PA.
 

2014 Eater Awards

Congratulations to Sara Deseran (Culinary '97) and Rachel Yang (Culinary '01), who both took home titles at the 2014 Eater Awards. Sara won "Stone Cold Stunner" for her San Francisco restaurant, Chino, while Rachel walked away with two awards-"Restaurant of the Year" for Trove, and "Chef of the Year" for the Seattle area. Rachel, along with Meadow Ramsey (Pastry '02) of Sqirl in Los Angeles, were among the showcase chefs cooking at this year's Eater Awards reception.

Brooklyn Beet Company, a new restaurant in Bay Ridge, Brooklyn, from the co-chef/owner of Korzo, Maria Zizak (Management '06), was featured in the Tables for Two column of The New Yorker.

As noted in Eater, Cristian Quiroz (Culinary/Management '10), the chef of Txikoto, hosted a Chilean pop-up restaurant in Williamsburg in November.

The James Beard Award shortlisted pastry chef Tiffany MacIsaac (Culinary '02) who has launched Buttercream Bakery, a custom bakery business in Washington, DC.

Michelle Gardner (Management '14) opened Chalait in the West Village, a café that focuses on matcha green tea drinks and specialty coffee.

Charlyne Mattox (Culinary '06) is now food & craft director at Country Livingmagazine, based in Birmingham, AL.

John DeSimone (Culinary '01) is the corporate executive chef at Fresh&Co in Manhattan.

Dominick Maietta (Culinary '03) has relocated to San Francisco, CA, and is now sous chef at Michael Chiarello's Coqueta in San Francisco.

As noted in the New York Times, Christina Ha (Pastry '10/Management '11), partner in Macaron Parlour, is opening NYC's first cat café, Meow Parlour, next month on the Lower East Side. Customers can enjoy items from the adjoining patisserie while spending time among adoptable cats.

Salvatore Chieffo (Management '04) owns his own food consulting firm, Operational Excellence LLC and is currently working with The Frederick LLC (The Kemble Inn & Table Six Restaurant in Lenox, MA), as well as Fresh & Co in NYC.

It's fall award season in the culinary world! ICE would like to congratulate our honorable alumni and their establishments:

Village Voice Best of 2014 Food + Drink

Best Restaurant Chelsea—El Quinto Pino (Cristian Quiroz, Sous Chef)
Best Restaurant Ditmas Park—The Farm on Adderley (Tom Kearney, Exec Chef)
Best Restaurant East Village—Mighty Quinn's (Alex Smith, Kitchen Manager)
Best Restaurant Union Square—Bar Jamon (Anthony Sasso, Chef de Cuisine)
Best Restaurant West Village—Annisa (Mary Attea, Sous Chef)
Best Pastry Chef 2014—Juni (Mina Pizarro, Pastry Chef)

New York City Guide: Michelin Stars

Anthony Sasso (Culinary '04, chef de cuisine, Casa Mono)
Mina Pizarro (Pastry '02, pastry chef, Juni)
Jared Rubin (Pastry '09, pastry chef, Meadowsweet).

Other alumni notable mentions:

To the chef-owners of The Good Fork (Sohui Kim, Culinary/Management '02) and Rye (Cal Elliot, Culinary '01), who received the Bib Gourmand distinction for their restaurants.

Roots Bistro Gourmand on Long Island, whose chef/co-owner is James Orlandi(Culinary '10), was one of only 8 NY restaurants recently featured on OpenTable's Top 100 Fit for Foodies Restaurants in America.

Anna Gordon (Pastry '09) has turned her Brooklyn Flea/wholesale business, The Good Batch, into a brick-and-mortar location in Clinton Hill, Brooklyn. Read more about her story in the New York Times and Fort Greene Focus.

ICE director of education, Andrea Tutunjian (Pastry '92), along with ICE assistant dean of students, Cara Tannenbaum, recently published their first cookbook, In a Nutshell, which was mentioned in the New York Times.

Katie Barreira (Culinary '07) has relocated to Birmingham, AL, to become test kitchen director of Cooking Light magazine.

Denise Mickleson (Culinary '03) has left Fine Cooking magazine to relocate to Denver, where she is acquisitions editor for cooking content at Craftsy.com.

Mickey Lee (Management '07) and Jason Lloyd (Management '07) have opened their farm-to-table restaurant, Cow & Clover. The Williamsburg, Brooklyn, eatery has been getting some great early press.

Vic Casanova (Culinary '03), chef/owner of Gusto in Los Angeles, has expanded his empire with Pistola, one of the most hotly anticipated openings of the fall, as noted by Eater. Upon graduating culinary school, Casanova began his career in New York City at Gramercy Tavern, Beppe and Ocean Grill before heading west. Before embarking on his current entrepreneurial ventures, Vic made his name in California as the executive chef at Culina, Modern Italian at the Four Seasons in Beverly Hills and was highlighted as one of Los Angeles' 2010 "Rising Star Chefs" by Modern Luxury.

Tony Trincanello (Management '02) opened The Roost at LA Farm, a newly conceived restaurant at the classic Santa Monica landmark.

Rachel Yang (Culinary '01), the Beard Award-shortlisted co-chef/owner of Joule and Revel, in Seattle, WA, has opened Trove, a highly anticipated new 4-in-1 dining experience, featuring the concepts: Trove Noodle, Trove Parfait, Trove Bar, and Trove BBQ.

Michele Addeo (Pastry/Management '08), owner of Sugar Freak in Astoria, reopened the New Orleans-style restaurant after a extensive renovation. She will launch a second location in Boerum Hill, Brooklyn, in October.

As noted in Eater, Guy Vaknin (Culinary '07), chef/owner of Beyond Sushi, is opening another location of his vegan/vegetarian sushi restaurant in midtown.

Jonathon Stranger (Culinary '04) has opened his second restaurant in Oklahoma City, OK: The R&J Lounge and Supper Club. This retro spot joins Ludivine, which was a Food & Wine magazine People's Choice Best New Chef nominee in 2012...

Marissa Wolkenberg (Culinary '08) is now copy chief of Saveur magazine.

Kelly Stange (Pastry '13) landed a pastry cook position at Restaurant Associates' Deutsche Bank account.

Jenna Sprafkin (Management '06) has been working as the executive chef of Chilmark Tavern on Martha's Vineyard.

Melchy Dorcely (Hospitality '13) has begun a position as front desk specialist with Holiday Inn Club Vacations in Myrtle Beach, SC.

Ingrid Abdullah (Culinary '13) is now a resident chef for Wellness in the Schools, which operates in public schools throughout NYC.

Paras Shah (Culinary '07) is now chef de cuisine of NYC's Dinner Lab, a social dining experience that unites undiscovered chefs with adventurous diners who provide feedback. The former El Bulli alum was previously sous chef at La Fonda del Sol and other establishments around the world, as well as those in New York like Momofuku Noodle Bar and Per Se where he completed his externship. In this one-minute video, as part of the Dinner Lab Chef Tour, he presents his current menu inspired by his Filipino heritage. 

The New York Times reviewed Lumpia Shack Snackbar, a new West Village Filipino eatery from chef/owner Neil Syham (Culinary '07), in its Hungry City column.

Rovina Sabnani (Culinary '12) has been working in business development for interior design company Creneau International in Dubai, handling their Food & Beverage outlets.

Chef/owner Ann Redding's (Culinary '02) restaurant, Uncle Boon's, has been included in Bon Appetit's list of "50 best new restaurants for 2014."

As noted in the New York Times, Rick Mast (Management '06) has opened Mast Brothers Chocolate Brew Bar inside the company's Williamsburg, Brooklyn, facility, where they are offering hot pour-over and cold brewed cocoa beverages.

Jody Eddy (Culinary '07) pens an article, "Will Native American Cuisine Ever Get Its Due?" for the current issue of Food & Wine magazine. Her next book, with co-author Gunnar Karl Gíslason, North: The New Nordic Cuisine of Iceland, comes out next month.

As noted in the New York Times, Charles Bivona (Culinary '09) is the executive chef of the newly reopened Petaluma on the Upper East Side.

Jared Rubin (Pastry '09) is now pastry chef of Meadowsweet in Brooklyn.

Joe Comizio (Management '08) has opened Trattoria San Giorgio in Millbrook (Duchess County), NY.

Erica Leahy (Pastry '01) has been named pastry chef of Chris Cannon's new restaurant, Jockey Hollow Bar & Kitchen, located in New Jersey's historic Vail Mansion.

Marissa Drago (Culinary '04) is the director of catering for Financier Patisserie's 10 locations. 

Zagat's "30 Under 30" list saw the following ICE alumni among its list of influential young NYC food/restaurant professionals:

Brooke Siem (Culinary '09), owner/co-founder of Prohibition Bakery and Titus "Danny" Wang (Culinary '04), sous chef, Morimoto. 

Josh Laurano (Culinary '05), who started his long career with the Batali & Bastianich Hospitality Group as an extern at Lupa, has come full circle, assuming the position of executive chef of the restaurant. Hear his story in this great Heritage Radio interview.

Zoe Nathan (Culinary '01), co-owner of Los Angeles' Rustic Canyon Wine Bar, Huckleberry Cafe, Milo & Olive, and Sweet Rose Creamery (multiple locations), appears in the July issue of Food & Wine Magazine. This fall brings the arrival of two new restaurants, a wine bar, Esters, and a Southeast Asian brasserie, Cassia, as well as her first cookbook, Huckleberry.

Samantha Whitlam (Management '14) has joined Major Food Group (Torrisi, Parm, Carbone) as director of operations and has also received a Les Dames d'Escoffier Scholarship.

Jessica Lin (Culinary '09) launched General Tso'Boy, a Chinese-American sandwich concept, at the Long Island City Flea & Food.

As noted in The New York Times, Missy Robbins (Culinary '95) is consulting on the menu for Corkbuzz Wine Bar, opening in the Chelsea Market.

Chris Voigtsberger (Culinary '10) is now executive chef of Acacia, a fine dining restaurant in Lawrenceville, NJ.

Dr. Sonali Ruder (Culinary '10) is the co-author of a new cookbook, The Greek Yogurt Diet. She is also blogs at The Foodie Physician.

Nora Lidgus (Pastry '08), who has been baking under acclaimed head baker Peter Endriss at Runner & Stone in Brooklyn, recently spent some time at Ferran Adria's El Bulli Lab in Spain. She was working with other chefs and a couple of artists on a project about data and cuisine.

The L Magazine has included a couple of ICE alumni businesses in their "2014 Restaurant Superlatives" list in the July issue: Best Burger: Fritzl's Lunch Box (Daniel Ross-Leutwyler, Culinary '04) and Best Ramen: Chuko (James Sato, Culinary '03).

Diane Holland's (Pastry '09) Blue Tulip Chocolates, in Rye, NY, won the 2014 Best of Westchester award for Chocolate Shop.

Georgianna Hiliadaki (Culinary/Management ’03) and Nikos Roussos (Culinary ’03), chef/owners of the Michelin 2-star Funky Gourmet in Athens, Greece, have opened Opso, a casual eatery in London, UK.

Carl Waldheim (Hospitality '14) is manager of Pomme Palais, the Michel Richard patisserie concept in the New York Palace Hotel.

Former Del Posto chef de cuisine, Anthony Scotto (Culinary '04), has joined the AltaMarea Group as executive sous chef at The Bedford Post Inn, where they will be opening a new restaurant, Campagna, in the Richard Gere-owned property.

Vivian Howard (Culinary '03), chef/owner of Chef & the Farmer and host of PBS's "A Chef's Life," appeared on the Today Show to demo a week's worth of Southern accented meals. She recently cooked a showcase dinnier at the James Beard House as well.

Samantha Whitlam (Management '14) has joined Major Food Group (Torrisi, Parm, Carbone) as director of operations and has also received a Les Dames d'Escoffier Scholarship.

Kendal Duque (Culinary ’96), former opening chef of Sepia, has been named executive chef of Brass Monkey Brasserie, opening in Chicago.

2014 "Eater Young Guns"

Mary Attea (Culinary '11) and Aaron Gottesman (Culinary '10) are named among 50 semi-finalists for the 2014 "Eater Young Guns". Mary is currently the Chef de Cuisine at Annisa in New York, NY. Aaron is currently the Chef de Cuisine at Fat Ham in Philadelphia, PA.

2014 Peabody Awards

ICE Alumnus Vivian Howard (Culinary Arts '03) received a 2014 Peabody Awardfor her work on television show A Chef's Life. The Peabody—often referred to as the "Pulitzer Prize" for broadcast—was awarded to Howard and the show's crew for it's refreshing spin on "reality" television. As stated on the awards' website: "Apart from its fresh takes on grits and greens, [the show] serves up a nuanced, non-stereotypical portrait of the rural and small-town American South, something rarely seen on television…For its refreshingly unsensational depiction of life and work in a modern restaurant – with generous sides of Southern folkways and food lore – A Chef’s Life receives a Peabody Award."

2014 James Beard Awards

We are thrilled to congratulate ICE alumni Amy Thielen (Culianry Arts '00), Greta Anthony (Pastry & Baking Arts '95) and Ed Behr (Culinary '84) on their James Beard Award wins, recognizing their contributions to the fields of food publishing and media. Amy's cookbook The New Midwestern Table won in the category of "American Cooking", while Greta's work on Martha Stewart brought home the award for "Television Program - in Studio or Fixed Location". Renowned Founder and Editor of The Art of Eating, Ed Behr, was one of six inductees into the Beard Foundation's "Who's Who of Food and Beverage in America".

Brian Recor (Culinary '01), chef de cuisine of Morgan's in the Desert, in La Quinta, CA, was one of the evening’s featured gala chefs.

Matthew Riznyk (Management ’04), executive chef of Great Performances, oversaw the Book, Broadcast and Journalism portion of the awards gala for the second year running.

Other Alumni News:

Ristorante Morini, the newest restaurant from Michael White's AltaMarea Group, with David Schneider (Culinary '02) as its opening general manager, received a 2-star review from The New York Times.

Pete Daversa (Culinary '04), formerly of Hill Country, has teamed up with Kenny Callaghan (formerly chef/partner of Blue Smoke) to man the pits at a new American barbeque restaurant in London called Big Easy.

Richard Beichner (Culinary '91) has relocated to Savannah, GA, where he is the new executive chef of the Mansion on Forsyth Park, a AAA 4-Diamond, Conde Nast Traveler "Top Hotel."

Three ICE alum-owned businesses are included in New York Magazine's list of 17 Cool New Things to Eat and Drink Before Labor Day: R & D Foods - Sara Dima(Culinary '04); BeeHive Oven - Treva Chadwell (Culinary '08); and Lumpia Shack - Neil Syham (Culinary '07).

Florian Pinel (Culinary '05), IBM senior software engineer, has been leading the technological efforts of the cognitive cooking project, which combines IBM's computational creativity advancements with the culinary expertise of ICE's own chefs, creative director Michael Laiskonis and director of culinary development James Briscione. Some of the fruits of the collaboration were featured in the IBM Food Truck event at the SXSW Festival in Austin.

Good Morning America featured its brides-to-be talking and tasting cake with Madison Lee Mangino (Culinary '07), pastry chef/owner of Madison Lee's Cakes at the New York Magazine Weddings event.

Tim Healea (Culinary '98), was included in the recent Bread Issue of The New York Times, as one of a "constellation of baking stars" in the bread world today. He is owner of Little T Baker, with two locations in Portland, OR.

Michelle Hernandez (Management '13) rolled out her food truck business, Mordi's Schnitzel Truck, in Jersey City.

Nate Meshberg (Culinary 2010) has launched Ft. Greene Farms, a Brooklyn-based small batch, hand crafted food company.

The New York Post's review of Bobby Flay's new restaurant, Gato, takes note of executive pastry chef Clarisa Martino's (Pastry '04) "strong, modernized-traditional desserts,” while GQ’s 3-star review urges you to have “every one [of her desserts]: the crostada, the crema catalana, the tarte Tatin, the cheesecake, and the bread pudding.”

Peter Lugo (Pastry '10) reports in from Amy's Bread where he has been promoted to the daytime pastry chef position. He began with the company as an extern.

The following ICE alumni have been named among Martha Stewart Weddings' "Top 63 Pastry Pros in the Country": Lauren Bohl White (Pastry/Management '10), owner of A White Cake and A Simple Cake; David Crofton (Pastry '03) of One Girl Cookies, Wendy Kromer (Pastry '93) of Wendy Kromer Confections and Elisa Strauss (Pastry '01) of Confetti Cakes.

2014 Award Season Celebrates ICE Alumni

The Institute of Culinary Education takes great pride in the success and advancement of our staff and alumni. As we enter the culinary awards season, we are thrilled to recognize the wide variety of nominations, honors and awards that have been presented to members of our school community. From a Thai-inspired restaurant, to a chocolate-centric cookbook, award-winning turns on food television to the nation’s best bakeries, their culinary accomplishments could not be more diverse.

The following alum are semifinalists for the James Beard Foundation's 2014 Awards:

Ann Redding (Culinary Arts ’02) and her husband Matt Danzer’s New York City restaurant, Uncle Boons, is a semi-finalist for “Best New Restaurant (in America)”.

Tiffany MacIsaac (Culinary Arts ’02), Executive Pastry Chef/Co- Owner, Neighborhood Restaurant Group in Washington, D.C. / Virginia is named an “Outstanding Pastry Chef” semi-finalist.

Rachel Yang (Culinary Arts ’01) and her husband Seif Chirchi are nominated as semi-finalists as “Best Chef: Northwest” for their work as Chef/Owners of Joule Restaurant in Seattle.

Vivian Howard (Culinary Arts ’03) is a semi-finalist for “Best Chef: Southeast” as Chef/Co-Owner of Chef & the Farmer in Kinston, NC. She is also nominated for “Television Program, On Location” for her work as host of A Chef’s Life on PBS.

Amy Thielen (Culinary Arts '00) is a semi-finalist in "Television Program, in Studio or Fixed Location" as Host of Heartland Table on the Food Network. She is also nominated for her book, The New Midwestern Table: 200 Heartland Recipes, in the "American Cooking" category.

In addition, five alumni were nomintated for their work in food media and one was inducted into the organization’s “Who’s Who of Food & Beverage in America”.

Kristen Miglore (Culinary Arts ‘09) is nominated for her Food52 column “Genius Recipes” in the JBFA media category of “Food-Related Columns”.

Sarah Copeland (Culinary Arts ’02) is nominated as a cookbook author in the “Vegetable Focused and Vegetarian” category for Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.

Greta Anthony (Pastry & Baking Arts ’95) is nominated for her work as Producer on Martha Stewart’s Cooking School in the “Television Program, In Studio or Fixed Location” category.

Jamie Tiampo (Culinary Management ’06) is nominated for his work with SeeFood Media as a host of Upwave Eat Videos in the category of “Video Webcast, Fixed Location and/or Instructional”.

Ed Behr (Culinary Arts ’84) will be inducted into the JBF “Who’s Who of Food & Beverage in America” on May 5th, for his significant contributions to the industry as the founder, editor and publisher of the quarterly food magazine, The Art of Eating.

IACP Journalism Award Finalists

Sarah Copeland (Culinary '02), Real Simple, "Things Cooks Know": Culinary Based Column

Rick Mast (Management '06), Mast Brothers Chocolate: A Family Cookbook: Single Subject

Michelin Guide – "Main Cities of Europe" 2014

In March, the internationally renowned Michelin Guide released its updated guide for the leading culinary cities in Europe. Among the most exciting new additions is the Funky Gourmet in Athens, Greece. The restaurant, run by ICE alumni Georgianna Hiliadaki (Culinary Management '03) and Nikos Roussos (Culinary Arts '03) was awarded two Michelin stars for the "immeasurable thought, creativity and above all the taste, which matches [the chefs] playfulness". The new rating ranks Funky Gourmet as one of only two 2-star restaurants in Greece, the highest Michelin designation currently awarded in the country.

Eden Grinshpan (Management '09) was named one of 2013's "30 Under 30" young professionals in the food & wine industry by Forbes Magazine.

Matthew Hyland's (Culinary '05) new restaurant, Emily, gets the critic's stamp of approval from Tasting Table.

Pippa Calland (Culinary '94) is chef/partner of Midst8 Taco in LeMoyne, PA. Pippa studied under Oaxacan food authority, Susana Trilling, in Mexico, prior to opening and is sourcing ingredients locally and sustainably.

Tracy Friedman (Management '08) has been hired as event sales manager of the Rainbow Room, the NYC landmark scheduled to reopen later this year.

Congratulations to both Anthony Sasso (Culinary/Management '04), chef de cuisine of Casa Mono, and Anthony Ricco (Culinary '01), chef de cuisine of Spice Market, both of whom are marking the 10th anniversaries of their popular-as-ever restaurants. Check out Tasting Table's and Nation's Restaurant News' acknowledgements of the big milestones.

Dan Segall (Culinary '02) is now group executive chef of The Big Idea, based in Singapore. The group operates 6 different concepts, with 10 total outlets across the Asia Pacific region.

Joseph Wrede (Culinary '95), a Food & Wine 10 Top Chef, is back on the New Mexico food scene with the recent opening of Joseph's, in Santa Fe.

Kira Allen (Hospitality '11) is now maitre d' at The Breslin Bar & Dining Room in the Ace Hotel.

Ravi Babu (Management '07) is now general manager of Chobani SoHo.

Jason Soloway's Wallflower (Management '11) garners a Critics Pick in the New York Times' Hungry City column.

January

Vivian Howard (Culinary '03), chef/owner of Chef & the Farmer in Kinston, NC, was the subject of an Eater interview about her restaurant and the PBS documentary series, A Chef's Life, which follows her and her team's celebration of eastern North Carolina cuisine.

Eden Grinshpan (Management '09) was named one of 2013's "30 Under 30" young professionals in the food & wine industry by Forbes Magazine. She is the host of "Eden Eats" and "Log On and Eat with Eden," on the Cooking Channel.

Uncle Boon's, with Ann Redding (Culinary '02) as co-chef/owner, was included in The New York Times as part of critic Pete Wells' 10 Best Restaurants of 2013.

The Daily Meal is out with its list of America's 50 Best Bakeries and two ICE alumni nab spots on the list. At #32 is Little T American Baker, owned by Tim Healea(Culinary '98), located in Portland, OR, while NYC's Levain Bakery, owned by Connie McDonald (Culinary '93) comes at #6.

Gretchen VanEsselstyn (Culinary '01) is now the education programs director at the Specialty Food Association (formerly NASFT), the organization behind the Fancy Food Show.

Emily Peterson (Culinary/Management '09) is now executive chef of Astor Center. She also hosts a call-in cooking questions show on Heritage Radio, called Sharp & Hot.

Matthew Hyland (Culinary '05) and wife, Emily, have opened Emily in Clinton Hill, Brooklyn.

Andy Xu (Culinary '02) has been named executive chef of The Red Cat.

The Time Out New York Food & Drink Award nominees are out, and the following ICE alumni-affiliated restaurants are among those nominated: Best New Cocktail Bar - Golden Cadillac (Chef Miguel Trinidad, Culinary '07); Best New Southeast Asian - Uncle Boons (Chef Ann Redding, Culinary '02); and Best New Steakhouse - Quality Italian (Director of Hospitality Jonathan Goldberg, Management '03). Cast your vote here today.

Kerry Rivelli-LaValley (Culinary '07) will be part of the culinary dream team assembled for the Super Bowl this weekend at Metlife Stadium. As chef supervisor for Delaware North Companies, she will be responsible for running one of the main kitchens for some 40 stadium suites. Kerry also works full-time for D'Artagnan.

Lee Knoeppel (Culinary '09) has been named executive chef of Barcade Manhattan, opening in Chelsea in mid-January. He has also just launched a gourmet compound butter line called Spread Love NYC, and is a contestant on the second season of The Taste on ABC.

Flannery Klette-Kolton (Culinary/Management '08), co-chef/owner of BigLittle Get Together, appeared in the New York Times Style section for her unique dinner party company.

Ristorante Morini, the latest from Michael White's AltaMarea Group, has opened, with David Schneider (Culinary '02) as general manager.

Edward Behr (Culinary '84), founder/editor of The Art of Eating, has published his newest book, 50 Foods: The Essentials of Good Taste.

Junita Bognanni (Pastry '12) reports in from Italy where she is a winter intern at the Rome Sustainable Food Project through March.

Ben Wiley (Pastry '06) was interviewed for a piece in DNAInfo about opening and operating a successful bar. He is the owner of four beer-centric bars in Brooklyn: Bar Great Harry, Owl Farm, Mission Dolores, and Glorietta Baldy.

Grub Street's story on Filipino food as an emerging "hot" cuisine in NYC includes Lumpia Shack (chef/owner, Neil Syham, Culinary '07) and Maharlika and Jeepney (executive chef, Miguel Trinidad, Culinary '07).

Kary Goolsby (Culinary '02) was one of 100 chefs with a recipe featured in the new cookbook, The Way We Ate: 100 Chefs Celebrate a Century at the American Table by Noah Flecks and Paul Wagtouicz.

Geoffrey Koo (Pastry '05) is the new executive pastry chef at Chef Tom Colicchio’s Riverpark.

Amanda (Springer) Meier (Pastry /Management '11) is now event marketing assistant at Food & Wine Magazine.
 

Clair Insalata Poulos (Culinary '89) was featured in Total Food Service highlighting her success as founder and president of Table to Table, a food rescue program in northeast New Jersey.

Jeffrey Seligman (Culinary '05) was hired by French's Food Group as a corporate chef consultant.

Scott Edwards (Culinary '04) is now chef and co-owner of Open Kitchen Events, an NYC catering business.

Ronaldo Linares (Culinary '04), chef/owner of Ronaldo's Cocina and Martino's Cuban Restaurant in Somerville, NJ, was a presenter at the Americas Latino Festival in Denver, CO.

Carrie Shaw (Culinary '12/Management '13) is culinary liaison for Primary Food and Drink by Graham Elliot, which just opened in Greenwich, CT.
 

Rick Mast (Management '06) and his brother/partner Michael Mast published their very first cookbook, Mast Brothers Chocolate: A Family Cookbook.

Sarah Copeland (Culinary '02), food director, Real Simple magazine, published her latest cookbook, Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.

Marc Murphy (Culinary '90) partnered with the Gerber Group to open Kingside, the new restaurant in the Viceroy New York Hotel.

Claire Handleman (Culinary '07) was victorious on Chopped, in a challenge involving reinventing foods typically found at the circus.

Juliette Pope (Culinary '94), beverage director of Gramercy Tavern, was included in The New York Times’ round-up of the 12 Best Restaurants in NYC for Wine.

Ann Redding (Culinary '02), co-chef/owner of Uncle Boon's, garnered a Time Out New YorkTop 10 Dishes & Drinks in NYC distinction for the restaurant's khao soi kaa kai, and was also given a shout-out in the Best Asian category. Additionally, Miguel Trinidad (Culinary '07) was commended in the Best Seafood category for Jeepney's dampa fry dish.

As noted in Eater, Cal Elliott (Culinary '01), chef/owner of Rye in Williamsburg, Brooklyn, has now opened The Bar Below Rye, a more casual place for cocktails and bar snacks.

Congratulations to Andrew Rigie (Management '04), executive director of NYC Hospitality Alliance, who is celebrating the organization's one year anniversary.

The Good Fork, with chef/owner Sohui Kim (Culinary/Management '02) at the helm, was named a Michelin Bib Gourmand in the 2014 New York City guide.

Kamal Rose (Culinary '09), executive chef of Tribeca Grill, and ICE Chef-Instructor James Briscione, were featured in a New York Daily News story on tailgating cooking.

As mentioned in The New York Times, Claire Handleman (Culinary '07), along with chef Pichet Ong, will be heading the kitchen of Qi Esarn Thai Kitchen in the East Village.

Joule in Seattle, WA, with Rachel Yang (Culinary '01) as chef/owner, was named as one of the country's 10 Best New Restaurants in Bon Appetit magazine.

April Teichler (Pastry/Management '08) recently left a pastry sous position at Catch Miami to take on the executive pastry chef position with Mondrian South Beach (Morgans Hotel Group).

Josetth Gordon (Culinary '06), owner of Lively Palate, completed on Chopped and was named Champion of that episode.

Levain Bakery, co-owned by Connie McDonald (Culinary '93), was named one of American's Best Bakeries by Travel & Leisure. The bakery has locations in NYC and the Hamptons.

Jackie Rothong (Culinary '11) has been promoted to senior culinary stylist at The Chew.

Eliza Martin (Culinary '12) has secured a year-long internship scholarship at Vermillion in Chicago through the James Beard Women in Culinary Leadership Cook-Off.

Pastry & Baking Arts alumnus, Clarisa Martino (Culinary '03), Executive Pastry Chef at Mesa Grill, was named one of the nation's Top Ten Pastry Chefs" by Dessert Professional Magazine.

Ann Redding (Culinary '02), along with husband and co-chef/owner Matt Danzer, received a terrific 2-star New York Times review for Uncle Boons, their buzzworthy new Thai restaurant in the Nolita area.

Tony Scotto (Culinary '04), chef de cuisine of Del Posto was featured in a Wall Street Journal article about light summertime pastas.

Marla D'Urso, Sandra Palmer, and Kiyomi Toda-Burke (all Pastry '03) of Three Tarts are contestants in the "My Story. My Ad" contest hosted by the Specialty Food Association.

Marisa Iapicco's (Pastry '08) Tarts & Flours, formerly Semisweet Desserts, is mentioned in a North Jersey.com article about artisanal food companies in the region

Scott Fagan (Culinary '02) and Eric McIntyre (Culinary '02), chefs/owners of Tip of the Tongue Catering, have opened Baked & Brewed, a bakery/cafe in the Prospect Lefferts Garden area of Brooklyn.

Jim Nawn's (Culinary/Management '11) new restaurant, Agricola, in Princeton, NJ, was very well reviewed by The New York Times.

Scott Cullen (Culinary '08), owner of the Fork in the Road lunch truck, based in Ocean County, NJ, recently won "Best on a Bun" or "Best Sandwich" at the Jersey Shore Food Truck Wars.

Julie Hartigan (Culinary '09/Management '10) is now a regular contributing blogger for FitPregnancy.com, where she provides weekly recipes, healthy cooking tips, or cookbook reviews. She was also a healthy recipe expert for the WeightWatchers Fitness event, where she demonstrated/discussed pre- and post-workout snacks.

Maria Lynn (Culinary '04) of Marita Lynn Catering has been invited to be one of the Peruvian Top Chefs for the Peru to the World Expo 2013, taking place in NYC, July 13 and 14

Joncarl Lachman (Culinary '02), chef/owner of HB Home Bistro in Chicago, recently relocated back to his hometown of Philadelphia to open Noord, a restaurant focusing on the cuisines of Northern Europe.

As reported in The New York Times, Jordy Lavanderos (Culinary '99) is now chef/partner of Peix Bar de Mariscos, a Spanish seafood restaurant on the Lower East Side.

Annemarie Ahearn (Culinary/Management '05), owner of Salt Water Farm, a cooking school and specials events space in Maine, has opened Salt Water Farm at Union Hall in Rockport, ME. This café will feature menus showcasing local and sustainable ingredients.

Allison Vines-Rushing (Culinary '00), along with husband and co-chef, Slade Rushing, of MiLa in New Orleans, LA, was a featured gala chef at this year's James Beard Foundation Awards.

Marushka Bland (Culinary/Management '12) is moving to Austin, Texas, to join the marketing team at Whole Foods' corporate headquarters.

Michael Kaphan (Culinary '97), co-owner and chef of Farmer & the Fish in North Salem, NY, was featured in yesterday's New York Times article about local chefs inspired by the ingredients of spring.

Steven D'Onofrio (Pastry '93) been promoted within the Gellert Global Group to managing director of Swiss Chalet Fine Foods.

Maxime Bilet (Culinary '05), co-author with Nathan Myhrvold, of Modernist Cuisine at Home, took home the award in the Food and Beverage Reference/Technical Cookbook category.

Alex Collins Wight (Culinary '09) recently launched a business in Buxton, Maine, called Flanagan's Table. This monthly dinner series, in partnership with Maine Farmland Trust, features a rotating guest chef who prepares menus using local produce, cheese, meats, and pantry staples alongside wine and Maine beer.

Maria Zizak (Management '06) was mentioned in a New York Post story about NYC's best burgers. Her restaurant Korzo's Eastern European take on the classic burger has landed it in the premiere episode of Burger Land, a Travel Channel series that follows one man's odyssey to find the greatest burgers in the nation.

Networking at the most recent ICE Career Fair has landed Steven Kasow (Pastry '06) a position as pastry cook at
A Voce Madison, under executive chef (and Culinary '05 alum) Missy Robbins.

Executive chef Miguel Trinidad (Culinary '07) has garnered a 2-star review from The New York Times for his Filipino cuisine at Jeepney in the East Village.

The following ICE alumni were included among the nominees for Book Awards: Allison Vines-Rushing (Culinary '00) and Slade Rushing for Southern Comfort: A New Take of the Recipes We Grew Up With (American Cooking Category); Jody Eddy (Culinary '07) and Christine Carroll for Come in, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants (Cooking from a Professional Point of View Category); and Nathan Myhrvold and Maxime Bilet (Culinary '05) for Modernist Cuisine at Home (General Cooking Category).

David Seigal (Culinary Management '03) is now executive chef of The Lobster Place and its soon-to-open new dining venue, Cull & Pistol.

Deanna Silva (Pastry '11 and former ICE career services advisor), has joined The Dinex Group as human resources manager.

Missy Robbins, executive chef of A Voce, (Culinary '95) was the winner of NYC's Cochon 555 event, which challenged five chefs to use a whole heritage breed pig to create a series of dishes. She'll be off to compete against other cities' champions at the Grand Cochon event at the Aspen Food & Wine Classic on June 16.

The following ICE alumni were among the finalists for IACP Awards in the following categories: Food & Beverage Reference/Technical: Modernist Cuisine at Home, by Nathan Myhrvold and Maxime Bilet (Culinary '05). Culinary Website: Alimentumjournal.com, with Paulette Licitra (Culinary '04) as Founder/Publisher/Editor-in-Chief.

The names of the Semi-Finalists for the 2013 James Beard Awards have been announced, and the following ICE alumni are among those recognized: Outstanding Pastry Chef: Tiffany MacIsaac (Culinary '02), Birch & Barley, Washington, DC, and Best Chef: Northwest: Rachel Yang (Culinary '01), Joule, Seattle, WA.

Guddia Singh (Culinary/Management '12) and Claire Veligdan (Culinary '13) are both among the 8 finalists in the Women in Culinary Leadership internship competition. They competed in a final cookoff on February 26 to determine who the recipients are of the two year-long mentorship internships, sponsored by Vermillion and the James Beard Foundation.

Carly Gould (Culinary '11) has been hired by the Wellness in the Schools program as a cook, where she will be working alongside NYC public school cafeteria staff in preparing daily scratch-cooked meals and educating families about the importance of eating healthy food.

Alice Lee (Culinary '12) recently accepted a position as research chef for GNT USA in Tarrytown, NY, a company that develops high-quality, natural food colors made from concentrated fruits and vegetables.

Dina Cheney (Culinary '03) has her latest cookbook out on January 22nd, Year-Round Slow Cooker: 100 Favorite Recipes for Every Season (The Taunton Press).

Dennis Calabro (Culinary '09) has landed a line cook position with chef Christian Delouvrier at La Mangeoire, the venerable country French Manhattan bistro.

Scott Edwards (Culinary '04) has been named executive chef of Calyer, a market-driven restaurant with global influences, in Williamsberg/Greenpoint.

Billy Mayer (Pastry '10), chef/partner of Bee's Knees Baking Company, has recently opened a retail "Cake Cup" shop in the West Village.

The new Michelin Guide for Chicago is out and Joncarl Lachman (Culinary '02) is happy to report that his first restaurant, HB Home Bistro, is included in its "recommended" group.

Andy Xu (Culinary '02) checks in to say he is now chef de cuisine at Shea Gallante's Ciano restaurant.

Sara Dima (Culinary '04) was mentioned in the New York Times, along with chef Ilene Rosen, for 606 R & D, a home-style restaurant and bar they are opening in Prospect Heights, Brooklyn.

Michal Shelkowitz (Pastry '05), pastry chef of Dovetail, is nominated for Food & Wine Magazine's The People's Best New Pastry Chef (East region).

Time Out New York 2012 Food & Drink Award nominees are out and modern Filipino restaurant Maharlika is up for Best International Eats. Miguel Trinidad (Culinary '07) is the restaurant's executive chef.

Ceci Carmichael (Culinary '97), one of the food experts on Home Made Simple on the Oprah Winfrey Network, has launched a cooking and food website, Swell Food.

Jonathan Stranger (Culinary '04) has been nominated for Food & Wine Magazine's The People's Best New Chef in the Southwest Category for his restaurant.

Dan Kyse (Management '04) is now a sales representative (NYC and Long Island territory) with Edward Don & Company, the world's leading distributor of foodservice equipment and supplies.

Maxime Bilet (Culinary '05) was nominated, along with Nathan Myhrvold and Chris Young, in the Cooking from a Professional Point of View category for their book Modernist Cuisine.

Kevin Peterson (Culinary Arts & CMD '04) has been promoted to executive sous chef at Catering by Design in Denver, CO.

Julie Sproesser (Culinary '04) has been hired as membership and events director of the Restaurant Association Metropolitan Washington.

Michael Morelli (Culinary '93), who recentrly attained the Certified Executive Chef designation from the American Culinary Federation, has accepted a position as chef garde manger at The Sagamorein Lake George, NY.

Rick Larsen (Culinary/Management '08), sous chef at Bar Americain, is part of Team Bobby Flay this Sunday night, April 8, on Iron Chef America.

Kate McAleer's (Pastry/Management '11) new organic/natural chocolate business, Bixby & Co., is featured in this month's issue of Dessert Professional.

Carlos Jorge (Culinary '01) checks in from Florida, where he is now with the Stephen Starr Restaurants Hotel Group as executive chef at The W Ft. Lauderdale Hotel.

Anup Joshi (Culinary '04), chef de cuisine of Tertulia, was named among Zagat's "30 Under 30: NYC's Hottest Up-and-Comers".

David Seigal (Management '03) appeared in yesterday's New York Times Off the Menu column, as chef of Chelsea's Table, a new family-friendly restaurant in Chelsea Piers.

Emily Peterson (Culinary/Management '09) was recently recognized by chef2chef as one of the country's top 50 culinary instructors on Twitter.

Angela Cuervo (Pastry '07), owner of Making That Cake, is a contestant on the new season of Sweet Genius on Food Network.

Michael Mahle (Culinary Management '06) is now general manager of Domaine Wine Storage located in Edison, NJ and serving the NYC Metro Area.

Peter Goldklang (Culinary/Management '08) has recently taken over as chef de cuisine of the Hotel Roger Williams, which is undergoing an extensive renovation for a June relaunch.

The James Beard Awards were held earlier this week, and ICE alumni were among the recipients! The Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet (Culinary '05) won in the Cooking from a Professional Point of View category, as well as Cookbook of the Year. JamieTiampo (Management '06) also took home the award for Video Webcast for eatTV with Jamie Tiampo, produced by Eattv.com.

Executive chef Eric May (Culinary '00) of Midway, Utah's, Blue Boar Inn & Restaurant won Best Chef this year from the Best of State organization. It's the third time this ICE Alumni Hall of Achievement recipient has won the award.

Bonnie and Nathan Snow (Culinary '07 and Culinary '00, respectively) check in from New Paltz, NY, where they are chef-owners of A Tavala, a trattoria that's been winning awards and wowing critics in the Hudson Valley.

Rick Larsen (Culinary/Management '08) is leaving his sous chef position at Bar Americain in NYC to move to Boston, MA, where he will be opening The Warehouse on Broad, a new bar/restaurant in Boston's Financial District as the executive chef.

Peter Daversa (Culinary '04) is currently in Hong Kong, China, at Blue Smoke Bar-b-que as the executive chef and pitmaster.

Gabrielle Pouder (Culinary '12) and her husband have launched Lieb's Organic Farm in New Rochelle, NY. The farm and farmstand will offer seasonal organic vegetables and herbs to local citizens, as well as educational classes on sustainability and organic farming practices.

Jonathan Defren (Culinary/Management '08, Hospitality '11) has joined Embassy Suites Secaucus as night auditor.

Joncarl Lachman (Culinary '02), chef/owner of HB Home Bistro and former owner of Vincent in Chicago, will be opening up his third restaurant in his hometown of Philadelphia. Eater recently made mention of this new Dutch-inspired BYOB concept.

Freddy Guerreiro (Management '08/Culinary '09) will be a contestant on the first Top Chef Portugal show, with its premiere episode airing August 18th.

Kristy Lambrou (Culinary '10) is featured in this FOX News article about Rouge Tomate in midtown, where she holds the position of culinary nutritionist.

Jeremy Hanlon (Culinary '00) is now international corporate executive chef at Carlson, the parent company of TGI Fridays. With locations in 60 countries, he and his team develop localized menus for various markets around the world.

Matthew Schaefer (Culinary '97), executive chef of Amankora Thimphu, in the Kingdom of Bhutan, will be hosting a visit by Chef Eric Ripert. As reported in the Village Voice blog, Schaefer, who formerly served as Ripert's sous-chef at Le Bernardin, will guide him on foraging excursions in the small Himalayan country and they will prepare celebratory menus utilizing these rare ingredients.

Nicole Sasso (Pastry '12) has joined Gramercy Tavern's pastry team as a line cook in cold desserts.

Tony Albanese (Pastry '08) will be on "Cupcake Wars" this Sunday, August 12 at 8 PM. His business is called "The Pastryarch." He was also featured in season 1 of "Cake Boss" as Buddy Valastro's assistant.

Kamal Rose (Culinary '09) has been named executive chef of Tribeca Grill. He's been with the restaurant for 13 years.

Keyes Clemmer (Pastry '10), owner of 350* Classic Bakeshop, was honored with a recent 2012 Best of Westchester Magazine Award for the shop's Chocolate Fudge Peanut Butter Cupcake.

Ronoldo Linares (Culinary '04), executive chef of Martino's in Somerville, NJ, and proprietor of Ronaldo's Cocina, is a contestant on BBC America's Chef Race U.K. vs. U.S., premiering on October, 2nd.

Tina Bourbeau (Culinary '93, Management '01), executive chef/senior director of R&D at FreshDirect, has been named one of the contestants on the new season of Top Chef.

Anastasia Monaco is the general manager of Shake Shack New Haven, which had its grand opening yesterday.

Julian Plyter (Pastry '07)), co-owner of Melt Bakery, which specializes in ice cream sandwiches, is a Vendy Award recipient in the Best Dessert Category.

Anna Levien (Pastry '96), vegan/raw foods chef and culinary instructor, is a finalist in the Vitamix Challenge at the Starchefs.com International Chefs Congress, where she will compete against five other chefs.

Kerry Rivelli (Culinary '07) was hired as a sales representative at speciality purveyor D'Artagnan. She is also a chef supervisor at Metlife Stadium and Red Bull Arena during their sports seasons.

Youngsun Lee (Culinary '05) is chef of the Queens Kickshaw a vegetarian and vegan restaurant in Astoria as mentioned in the New York Times.

Make Baking Company, owned by Jennie (McCarthy) Bhalla (Culinary '11) and specializing in artisanal whoopie pies, is now open for business.

Mast Brothers Chocolate, the Williamsburg, Brooklyn-based "bean-to-bar" chocolatier, co-owned by Rick Mast (Management '06) has opened a
second location in the South Street Seaport.

Pippa Calland (Culinary '94), executive chef of The Green Room Bistro & Juice Bar in Carlisle, PA, joins fellow ICE alum, Ronaldo Linares on BBC America Chef Race UK vs. US, which premiered Tuesday.

Seohyung Im (Culinary '13) is ICE's finalist in the S.Pellegrino Almost Famous competition. She'll take her winning dish, roasted lamb chops with truffled potatoes, sautéed swiss chard, butternut squash purée and red wine-beet sauce, off to the Northeast regional competition in January.

Kim O'Donnel's (Culinary '97) new book, Meat Lover's Meatless Celebrations, will be in stores October 23.

Former Top Chef: Just Desserts contestant, Zac Young (Pastry '06), is now pastry chef of David Burke Kitchen.

Dominick Maietta (Culinary '03) has taken on the executive chef position of Cafe Noir in Soho.

Noah Wildman's (Culinary '08/Management '09) KnisheryNYC will debut this weekend at Hester Street Fair and Grub Street.

Sara Copeland (Culinary '02) has been named food director for Real Simple magazine.

Elisa Strauss (Pastry '01), pastry chef/owner of Confetti Cakes, has begun teaching online cake decorating classes via Craftsy.

One Girl Cookies, co-owned by Dave Crofton (Pastry '03), was featured in a Daily News story about NYC's campaign to help small businesses in their post-Sandy recovery efforts.

Seohyung Im (Culinary '13) is ICE's finalist in the S.Pellegrino Almost Famous competition. She'll take her winning dish, roasted lamb chops with truffled potatoes, sautéed swiss chard, butternut squash purée and red wine-beet sauce, off to the Northeast regional competition in January.

Rebecca Roth (Culinary '05) checks in from Boston where her second restaurant, The Gallows, has been receiving rave reviews.

James Sato (Culinary '03), along with partners, opened Chuko, a locally sourced ramen shop in Prospect Heights, Brooklyn.

Eric Perlmutter (Culinary/Management '04) opened E&E Grill House in midtown's boutique hotel The Pearl.

Melissa Camacho (Pastry '07), pastry chef of Ilili restaurant, competed in the second season of Bravo's Top Chef Just Desserts.

David Bonom (Culinary '93) released the Washington State Potato Commission's book of healthy potato recipes. In addition to developing all of that publication's recipes, David is a regular contributor to Cooking Light, and his work appears frequently in many other magazines, including Better Homes & Gardens, Health, Weight Watchers and Prevention.

Justin Philips' (Management '07) Beer Table has opened a second location in Grand Central Terminal.

Hell's Kitchen Season 9 featured two ICE alumni as contestants: Elizabeth Bianchiand Krupa Patel, both Culinary '08 grads.

Jennifer Sant'anna Hill (Culinary '05) and husband Anderson Sant'anna De Lima, co-chefs of 508 Gastrobrewery in SoHo, were featured in the New York Times for their new in-house beer brewing program.

Miguel Trinidad (Culinary '07), along with his partners, launched their Filipino restaurant Maharlikain the East Village. They also have a kiosk in the new DeKalb Market in Brooklyn.

Kevin Kowalski (Management '08/Culinary'09) was promoted to BOH supervisor in the prepared foods department at Whole Foods – Tribeca.

Ronald Linares (Culinary '04), executive chef of Martino's Cuban Restaurant in Raritan, NJ, was a featured chef in Atlantic City Food & Wine Festival, presented by Food Network.

Kary Goolsby (Management '01/Culinary '02) is chef of the new raw bar and craft beer restaurant, Upstate, in the East Village.

AnnMarie and Joe Glaser, (Pastry '06 and '07, respectively) proprietors of La Bella Torte Dessert Truck, were finalists in the 2011 Vendy Awards for Best Dessert.

Madelaine Martin (Culinary '07) joined Whole Foods Market's new Cooking program as senior editor of its website.

Sonali Ruder (Culinary '10) had 10 recipes published in the October issue of Everyday with Rachael Ray, in both the "Weeknight Meal Planner" insert, as well as the "Easy-to-Freeze $10 Dinners" story.

Daniel Treiman (Culinary/Management '10) opened a Vietnamese pop-up restaurant in downtown Miami, called Phuc Yea.

Jenny Bierman (Culinary/Management '10), Food Network extern-turned- freelancer, announced she's been hired on full-time at the company as a culinary producer.

Angela Chauca (Pastry '07), proprietor of Making That Cake, participated in the Food Network New York City Food and Wine Festival's SWEET event this past fall.

Thomas Mosera (Culinary/Management '05) has opened a new restaurant in the Gramercy Park area called Tommy Lasagna, which will specialize in fresh pasta.

Jackie Rothong (Culinary '11) appeared on the new Food Network series Sweet Genius this past September.

Shin Kim's (Culinary '09) Korean food blog was mentioned in the 'What We're Reading' section of the New York Times Diner's Journal.

Elissa Strauss (Pastry '01) and Michelle Bommarito (Culinary '02) have been named among Dessert Professional's Top Ten Cake Artists for 2011.

Joncarl Lachman's (Culinary '02) new restaurant, Vincent, was named as one of 10 notable new openings in Chicago by Zagat.

Lucy Ayerbe Martin (Pastry '95), formerly executive pastry chef of the Marriott Orlando World Center, is now a chef-instructor at the Notter School of Pastry Arts in Orlando, FL.

Caryn Stabinsky (Culinary '02 and Alumni Hall of Achievement Inductee) recently opened Loaf Café & Bakery, in Armonk, NY.

Chef-Owner James Holmes (Culinary '01) of Olivia, won an Eater Award for Restaurant of the Year, Austin He also was nominated for Food & Wine's "People's Choice Best New Chef—Southwest."

Dean Caselnova (Culinary '07) opened Caselnova, a trattoria in the Columbia Street Waterfront District of Brooklyn.

Teepoo Riaz (Culinary '10) has moved from research & development at Fresh Direct to assistant general counsel, combining his culinary experience with his previous background in the legal field.

Lori Powell (Culinary '90) has been named food director of Prevention.

Erica Policow (Culinary '09) is now food editor of Parents.

Pnina Peled (Culinary '00), executive chef of Memorial Sloan Kettering Cancer Center, was profiled in the New York Times for her inspiring personalized meals for patients.

Todd Allen (Culinary '02) is the new executive sous chef at the Metuchen Golf and Country Club in New Jersey.

Two ICE alumni were named among the 2011 James Beard Award Semi-Finalists: Missy Robbins (Culinary '95) of A Voce, for Best Chef: New York City and Rachel Yang (Culinary '01) of Joule, Seattle, WA, for Best Chef: Northwest.

Kenneth Chiang (Management '10) has opened Mizumi, a casual, modern, Asian seafood and sushi restaurant in Douglaston, NY.

Youngsun Lee (Culinary '05), former chef/owner of Persimmon in the East Village, along with partner Phillip Lee, has opened Kimchi Taco, a food truck serving Korean-eclectic cuisine.

Paul Salkind (Culinary '01) is now human resources director for the Fig & Olive group of restaurants.

Debra Solondz (Culinary '99) is executive chef for Universal Music Group.

Jennifer Bunce (Pastry '08), chef/owner of The Hudson Cakery, was mentioned in a Sunday New York Times article about New Jersey cake designers.

Jamie Tiampo (Management '06) has been nominated for a 2011 IACP Cookbook Award in the Children, Youth and Family category for his photography in Sara Moulton's Everyday Family Dinners.

Alex Pope (Culinary/Management '06), executive chef of R Bar in Kansas City, MO, was nominated for Food & Wine's "People's Choice Best New Chef—Midwest."

Jim Gop (Culinary '09) has been named in-house chef at Guido's Fresh Marketplace in Great Barrington, MA, where he teaches cooking classes and creates seasonally inspired cooking demos.

Angelo Schifilliti (Culinary '06) checks in from fellow ICE alum Marc Murphy's (Culinary '90) Landmarc Tribeca restaurant, where he is now executive sous chef.

Michael P. Dulle (Culinary/Management '08) has left Union Square Café to take the position of general manager of The JakeWalk on Brooklyn's Smith Street, aka "Restaurant Row."

Brian Jones (Culinary '09) is sous-chef at M. Wells in Long Island City, which was profiled in a New York Times article on "10 Restaurants Worth a Plane Ride."

Stephen Conklin (Culinary '07) is now a line cook at Jonathan Benno's Lincoln Ristorante.

Joyan Stroh (Culinary '10) is a garde-manger at the new farm-to-table Restaurant North in Westchester.

Kelly Senyei (Culinary '10), content producer for Gourmet Live, appeared on WPIX in a segment about how to decipher what's in a boxed chocolate sampler.

Andre Robinson (Culinary '11) has accepted a position as a line cook at The Plaza Hotel.

Quinn Levine (Culinary '08) is now working as a manager at the recently opened seasonal/Italian restaurant, Fatta Cuckoo in the East Village.

Donna Chernow (Pastry '10) was profiled in Page Six Magazine for her dessert menu design at The Meatball Shop on the Lower East Side.

Season One of Top Chef: Just Desserts featured ICE grad cheftestants Zac Young(Pastry '06), Malika Ameen (Culinary '97) and Seth Caro (Pastry '04). Gail Simmons (Culinary '99), judge of Bravo's Top Chef, was the new show's host.

Maxime Bilet (Culinary '05) has co-authored, along with Chris Young, Nathan Myhrvold's upcoming encyclopedia of modern cooking, Modernist Cuisine: The Art and Science of Cooking.

Paul Yeaple (Culinary '07), chef/owner of Poppy's Burgers & Fries in Beacon, NY, won his match-up on Food Network's Chopped.

Renee Forsberg (Culinary '02), culinary director for all of Bobby Flay's restaurants, is appearing in another season of Iron Chef America as one of Flay's sous-chefs.

Denisse Oller (Culinary '05/Management '07) is now the chef/nutrition expert for AARP/VIVA in both English and Spanish.

Jen Cook (Culinary '09) and Jenny Kmiotek (Culinary '09) are the owners of Cooking With Fire Inc., a mobile brick oven catering business in Westchester County.

Deborah Pirraglia (Pastry '04) recently opened a third 'sNice location, serving vegetarian/vegan sandwiches and baked goods, in Soho. Other outlets can be found in the West Village and Park Slope, Brooklyn.

Jennifer Shelbo (Pastry '07/Management '07) has recently been promoted to pastry chef of Union Square Hospitality Group's Maialino. Jennifer started her pastry career at USHG's Gramercy Tavern, where she was hired from her externship.

Michael Morelli (Culinary '93), currently a chef-instructor at Lincoln College of New England, has published A Concise Guide to Culinary Management, a quick reference guide covering over 40 topics and geared towards the culinary students and entrepreneurs new to the hospitality industry.

Melissa Pellegrino (Culinary/Management '03) and Matt Scialabba(Culinary/Management '03) have gotten a sequel cookbook deal to their first book, The Italian Farmer's Table. The couple is currently traveling and researching in central and southern Italy. Look for the book in Spring of 2012.

Sara Pepitone (Culinary '96) has opened Beach Street Sandwiches, with Gregory McCarty, former Chef de Cuisine at Bouley. The gourmet sandwiches truck operates along the Connecticut shoreline and is based in Madison, CT.

Megan Morano (Culinary '07) checks in from Hanover, NH, the location of her new authentic gelato shop, Morano Gelato, where she crafts 8 to 12 small-batch flavors daily.

Holly Bagwell (Culinary '02) has opened City Girl, a bakery and market in Danville, PA.

Paras Shah (Culinary '07) has returned from Spain, where he was representing the US in the ICEX International Professionals Spanish Haute Cuisine Training Program. As a culmination of the ICEX Scholars' time in Spain, a juried cooking competition was held among the 12 participants and Paras, who staged at El Bulli and Portal de Echaurren, finished strong in second place.

Andrew Dizon (Culinary/Management '09), general manager of Mojito Grill in Bayonne, NJ, and his father battled against another team on 24 Hours Restaurant Battle on Food Network…and they were victorious! The duo's story also appeared in NorthJersey.com

James Simpkins (Culinary '03) was the inaugural culinary artist-in-residency at the Quimby Colony in Portland, ME.

Anthony Ferrando (Culinary '94) was featured in the New York Times for his work at The Dish in Red Bank, NJ, where he has been the executive chef/co-owner for six years.

Colleen Joyce Pontes (Pastry '02) reports in from Fort Collins, CO, where she recently started a health and wellness practice, reJoyce Health, LLC. Colleen also made the FINAL 8 on Cooking Light's Healthy Cook of the Year Contest.

Flannery Klette-Kolton (Culinary '08/Management '08) was included in an episode of My Life in Food on the Cooking Channel. The show included her personal chef company, bigLITTLE Get Together , and their unique supper club dinners.

Francine Bove (Pastry '95) has been promoted from chef-instructor to program manager at the Lincoln Culinary Institute-Hartford Campus. She has also attained the CEPC (Certified Executive Pastry Chef) Certification through the American Culinary Federation.

Tammori Petty (Culinary '06) was selected for the Food Styling Internship offered through Women Chefs and Restaurateurs; she was also hired as a chef-instructor with the Shoprite Culinary Program.

Kristen Veloria (Pastry '09) of Cakeb0t and Shena Dominitz (Pastry '10) assisted Chef Kate Sullivan; and Minnie Bellomo (Pastry '10) and April Deminsky (Pastry '10) were seen assisting the chefs of City Cakes on TLC's Fabulous Cakes…all while they were on externship.

Laura Nuter (Culinary/Management '05) was mentioned in the New York Times as partner in The Filling Station, a new emporium of olive oils, vinegars and more located in the Chelsea Market.

Paul Salkind (Culinary '01) is now human resources director for the Fig & Olive group of restaurants.

Eric Guido (Culinary '07) is writing recipes as well as wine pairing and restaurant review pieces for What's Cookin, an online food magazine, as well as keeping up with his own website and blog.

Jenna Romano (Pastry '10) has been hired as an evening baker for Magnolia Bakery's Rockefeller Center location.

Erica Policow (Culinary '09) is now food editor of Parents Magazine.

Susan Chicola (Pastry '10) had two cakes featured in 1000 ideas For Decorating Cupcakes, Cookies & Cakes by Sandra Salamony & Gina M. Brown (Quarry Books).

James Holmes (Culinary '01) of Olivia, has won an Eater Award for Restaurant of the Year, Austin.

Amy Gerson (Culinary '03) accepted a position with the new Gansevoort Park Hotel as the Director of Catering.

Kim O'Donnel (Culinary '97) launched her new book, The Meat Lover's Meatless Cookbook.

Tiffany MacIsaac (Culinary '02), pastry chef Birch & Barley in Washington, DC, has been named a 2010 DC Area Rising Star Chef by StarChefs.

Annemarie Ahearn (Culinary/Management '05), proprietor of Salt Water Farm, a farm-to-table cooking school on the coast of Maine, was included in the November issue of Food & Wine in the "40 Big Thinkers 40 and Under" story.

Melissa Vaughan (Culinary '01) and her husband Brendan wrote The New Brooklyn Cookbook.

Joncarl Lachman (Culinary '02), chef/owner of HB Home Bistro in Chicago, has opened his second restaurant, Vincent, a bistro with strong Dutch influences.

Gail Simmons (Culinary '99), judge of Bravo's Top Chef, was announced as the host of Top Chef: Just Desserts.

ICE alum Arnold Myint (Culinary Arts ’04) competed against 17 other contestants in Season 7 of Top Chef.

ICE alumni Zoe Nathan of the Huckleberry Bakery and Café in LA and Jennifer Shelbo of Maialino in NYC were included in a July 2010 Food & Wine article titled "The Year of the Pastry Chef."

ICE alum Zoe Nathan of the Huckleberry Bakery and Café in Los Angeles was named a 2010 Rising Star Chef by StarChefs.

Little Giant co-owner Julie Taras Wallach (Culinary ’02) recently opened Tipsy Parson, a 74-seat restaurant in Chelsea focusing on regional American specialties with a nod towards Southern classics. Marie-Kathryn Baillergeau Camacho(Pastry ’07) has joined the team, leading the pastry and bread program.

A Voce Columbus Circle, run by executive chef Missy Robbins (Culinary ’95), received a two-star review in the New York Times.

In February, Lucy Martin (Pastry ‘95) competed in the Food Network’s Chocolate Challenge—Wonders of the World.

Matthew Schaefer (Culinary '97), is executive chef of the newly opened Choptank in the West Village.

Robert Willis (Culinary ‘97), has opened Cafe Giulia, a 55-seat regional Italian trattoria, in Lakeville, CT.

Trish Magwood (Culinary ‘98), appeared on the Today show on February 19 to show viewers how to entertain with Canadian cuisine fit for Olympic gold. Chef Trish walked Matt Lauer and Meredith Vieira through traditional Canadian recipes, many of which can be found in her James Beard Award-winning cookbook, Dish Entertains.

Laurie Knoop (Culinary ‘05) has opened Studio 129, a food photography studio located in historic Harlem. She also offers food styling, recipe development and recipe testing services.

Kelli Wright-Morales is head pastry chef at Ortanique on the Mile in Coral Gables, FL.

Drew Abbate (Culinary ‘95) has opened his first restaurant, Vine & Fig Tree, in Doylestown, PA.

Julie Sproesser (Culinary ‘04), has moved from management at Prune Restaurant to Canal House Cooking, a publishing company started by two former editors of Saveur, where she is handling everything from public relations and cookbook sales and distribution to cooking and recipe testing.

Gina Stipo (Culinary ‘98) who owns Ecco La Cucina, a cooking school in Siena, Italy, is launching an event/teaching tour of the US this winter.

Sara Hormi (Culinary ‘08), will be the culinary producer on Season 4 and 5 of Chopped on Food Network. Joining her is fellow alum Carolyn Renny (Pastry ’96), as foodstylist.

Paul Heim (Management '09) is now a line cook at the Oak Room restaurant in the Plaza Hotel.

Michael Bartley (Pastry ‘09) is the pastry chef at The Pink Cake Box in Denville, NJ.

Cathy Olate (Pastry '07) is now co-owner of a specialty cake business in NY called Jacy Cakes.

Theresa Luongo Pinelli’s (Pastry ‘08) web-based bakeshop Treet was just nominated as DailyCandy's Sweetest Things of 2009 for the DC area.

Cassandra Shupp (Pastry '09) has been hired as a pastry cook at Bar Boulud.

Ralph Day (Pastry ‘09) has been hired as a pastry chef at The Saltwater Grille in Stamford, CT.

Jonathan Lemon (Culinary '04) is the executive chef at Zigolinis Kitchen and Bar in the Financial District.

Charlie Brooks (Culinary ‘09) holds a garde manger position at A Voce Columbus.

Tanya Edmunds (Management ‘09/Culinary ‘10) has been hired as a pastry cook at Maialino.

Amanda Wilson (Culinary ’09) was promoted to sous chef at Ammos Estiatorio.

Anthony Trincanello, (Culinary '02) has moved on from his role as assistant general manager at Craft Los Angeles to become the general manager of Cache Restaurant and Lounge in Santa Monica, CA.

James Thorsen (Culinary ’07) is a line cook and part of the opening team at Zavino, a new pizzeria and wine bar in Philadelphia, PA.

Evamarie Reid (Culinary ’09) has been hired for a garde manger/line cook position at her externship site, Landmarc Time Warner Center.

Kevin Peterson (Culinary/Management '04) has just begun working for Sage Dining Services as executive chef at the Delbarton School in Mendham, NJ.

Seth Warshaw (Culinary ’08), chef/owner of Etc. Steakhouse in Teaneck, NJ, was mentioned in a New York Times Metro article on kosher fine dining.

Teepoo Riaz (Culinary ’09) has joined Fresh Direct as a Research & Development Chef.

Janevha Gregg (Pastry ’00) has accepted the Pastry Chef position at The Four Seasons Restaurant.

Cindy Cho (Culinary ’10) was hired as a line cook at The Breslin, Chef April Bloomfield and Ken Friedman’s newest project within The Ace Hotel.

Edgard Gallardo (Pastry ’07) is a cake decorator at CKC Cakes, Bijoux Deux and Betty Bakery in Brooklyn and is also working on his own business, Heavenly Cakes in Hell’s Kitchen.

Allen Mae Borro (Pastry '01) checks in from the Philippines where he’s the owner of Dulgies Desserts and Cafe in Iloilo City.

bigLITTLE Get Together, co-owned by Flannery Klette-Kolton (Culinary ‘08/Management '08) was recently featured in Interview.

Greg Proechel (Culinary ’09) has been hired at Eleven Madison Park after completing his externship with them.

Michael McGowan (Culinary ’09) recently won the 2nd place Judges’ prize at the Brooklyn Taco Experiment, created by Nick Suarez (Management ’04). They were featured in an article in the Huffington Post.

Dennis Gardon (Culinary ’06) will join the opening team of Bar Masa as a line cook at the new Aria Hotel & Casino in Las Vegas, NV.

Silky Benzant (Culinary ‘08/Management ’09) is also part of an opening, as commis cook at the new Bouchon Beverly Hills.

Fernanda Beccaglia (Culinary '03) is running a self-started consulting company, and is a food writer for The Palm Beach Post and La Palma newspapers in Palm Beach, FL.

Alexandra Valdes-Fauli (Culinary ‘05/Management ’06) and Matthew Meyer(Management ’06) hold the positions of general manager for Shake Shack’s Madison Square Park and Nolita locations, respectively.

Maurisa Glinton (Culinary ’09, Management ’09) of Social Butterfly Catering was the 2009 Chef Noel winner at Festival Noel in the Bahamas.

Abbie Hagopian (Culinary ’08) has accepted a position as manager for the newly opened Café 63bites.

Nora Lidgus (Pastry '08) was hired as a pastry sous chef at One Girl Cookies, after helping them on a temporary basis for the holidays.

Marc Lussier (Culinary ’09) has been hired as a line cook at The Breslin Bar & Dining Room.

Mari Hagiwara (Culinary ‘10) has been hired from her externship at Felidia, as a garde manger.

Jared Rubin (Pastry ’09) has been hired at the newly opened Village Tart.

Jerome Dudley (Culinary ‘08) has been hired as a line cook at Charlie Palmer Steak, in Washington, DC.

Michele Buchanan (Culinary ‘09/Management ’09) is the editor of Cocktailhourhome.com, a blog dedicated to the cocktail lifestyle.

Liza Butler (Culinary ’09) and Marc Levinson (Culinary ’07) were featured in “Delicious Thursdays,” which focused on Bellavitae, the West Village Italian restaurant where they were both hired from externship.

Jeff Harris (Culinary ‘05), top chef of Craft Restaurant in Dallas, received a four-star review in July from the Dallas Morning News.

Jaime Tan (Management/Pastry ’05) returned to Singapore where she opened Tin Hill Bistro last June, an 80-seater serving modern Australian cuisine.

Mike Farrell (Culinary ’03) recently opened Old Vines, a traditional European-style wine bar with small plates in a renovated old barn in Kennebunk, ME.

Allison Fishman (Culinary ’01) is co-host of a new TV show, Cook Yourself Thin on Lifetime.

Peter Daversa (Culinary ‘04), pitmaster at New York’s Hill Country, was profiled by ABC News about his feelings on “life, love, and barbecue.”

Cal Elliott (Culinary ’01) is chef/owner of the New York Times-reviewed Rye in Williamsburg, Brooklyn.

Denisse Oller (Culinary ‘05/Management ‘07) was featured on the Today show to culminate a weeklong special series on prominent Latinos in the US.

Emily Peterson (Culinary/Management ’09) won the Culinary Trust's Sustainable Agriculture Conference Grant for Emerging Professionals 2009-2010.

Justin Philips (Management ’07), owner of Beer Table in Park Slope, Brooklyn, and Missy Robbins (Culinary ’95), Executive Chef of A Voce, took home Time Out New York Awards for Best Place to Cultivate a Beer Belly and Best New Out-of-Town Import, respectively.

Bob Conway’s (Pastry ’03) bakery, Brownie Points, was honored for having the Best Cupcakes in Northern New Jersey in the Best of NJ issue of NJ Monthly. He also opened a second location in the Short Hills Mall.

Emre Evren (Culinary ’04) is now a project manager at BRC Commercial Kitchens.

Connie Zarate (Culinary ’02) has been hired by the CENYC to be a farmers’ market manager through its Greenmarket program, overseeing markets in Long Island City, Jackson Heights, and Mt. Sinai.

Beena Awan (Culinary ’07) opened an upscale Indian restaurant and music lounge in Plymouth, MA, called Guru Grille.

Sara Nahas-Hormi (Culinary ’08) has been working as a culinary consultant on the Food Network’s Chopped and Iron Chef America.

Joseph Comizio (Management ‘08) has landed at Keste Pizza Vino as kitchen manager.

Ron Pellizzi (Culinary ‘08/Management ’07) took a job with the Wildlife Conservation Society as sous chef at the Central Park Zoo.

Victoria Burghi (Management ’07) is now pastry chef of Delmonico’s, with Rick Laakonen as executive chef.

Valerie Broussard (Culinary ’99) is working as the organic food coordinator at Barr Mansion & Artisan Ballroom in Austin, TX.

Denise Mickelsen (Culinary ’03) has been promoted to associate editor at Fine Cooking magazine.

Michael Dulle (Culinary/Management ’08) recently moved from the kitchen to the FOH at Union Square Café. First an extern, then a line cook, he is now dining room manager.

Alice Wang (Pastry ’04) is a pastry chef at the Ardsley Country Club in Westchester and contributes the “Ask Alice” section to the Cuisine InSight blog.

Tony Albanese (Pastry ’08), together with his boss Buddy Valastro, appears on the new TLC show Cake Boss, which takes places at Carlo's City Hall Bake Shop in Hoboken, NJ.

Liza Tremblay (Culinary ’04) is celebrating the two-year anniversary of her Bay Burger, a popular burger spot in Sag Harbor, Long Island, with her husband Joe.

Jennifer Houle (Management ’08) has joined the management training program at Le Pain Quotidien in New York City, the Belgian company known for its sustainable boulangerie/café operations.

Michael Mahle (Management ’06) recently began a position as press officer for the Knowles Family Restaurants in West Orange, NJ. The restaurant group’s properties include The Manor, The Pleasantdale Chateau, Highlawn Pavilion and Ram's Head Inn.

Laura Wilson (Pastry ’02) is now an account executive with Coach Farm, the maker of fine goat cheeses based in the Hudson Valley.

Pippa Calland (Culinary ’94) and Abe Lopez (Culinary ’97) were victors on Chopped on Food Network, where each took home the $10,000 prize! Raymond Jackson (Culinary ’95) was also a contestant, and Marc Murphy Culinary ’90), chef/owner of Landmarc Restaurants and Ditch Plains, was one of the judges.

Kathleen Lucier (Culinary/Management ’08) took home the silver medal at the LG Electronics International Cooking Competition, held in Dubai last week.

Anthony Ricco (Culinary ’01) has been promoted to chef de cuisine at Jean Georges Vongerichten’s Spice Market in the Meatpacking District.

Besides managing the bars at both Savoy and Back Forty and teaching at ICE, Michael Cecconi (Culinary ’05) recently appeared on the Today show for Valentine’s Day Cocktails . He also writes a weekly blog for The New Yorker online on libations and literary characters.

Dina Cheney’s (Culinary ’03) second book, Williams-Sonoma New Flavors for Salads, has just been published. She continues to write articles for magazines, such as Everyday with Rachael Ray and Coastal Living; and offers guided tastings—usually of chocolate—to groups.

Tara Berman (Culinary/Management ’02), managing partner of Tara Paige Consulting and CMD instructor at ICE, is the one of the recipients of the 2009 Committee Contributors of the Year from Women's Food Service Forum and will be honored at the 2009 annual leadership development conference in Dallas, TX.

Leigh Koh (Pastry/Management ‘08) checks in from London, where she is a pastry commis chef with Sketch UK, the acclaimed Michelin-starred restaurant of Chef Pierre Gagnaire.

Brandon Johns (Culinary ’95) is now chef/owner of Vinology in Ann Arbor, MI.

Jose Quinones (Culinary ’08) has joined the opening kitchen team at Boqueria in Soho.

Mark Metzger (Pastry ’00) is now the executive pastry chef of the Vail Cascade Resort and Spa in Vail, CO.

Fadi Jaber (Pastry/Management ’06) has opened a new location of his concept Sugar Daddy’s Bakery in Beirut, Lebanon. The original bakery is in Amman, Jordan, and it will be joined by yet another location shortly in Dubai, UAE.

Heidi Kohnhorst (Pastry ’02) is pastry chef of Fishtail, David Burke’s new restaurant. Maria Taylor (Pastry ’07) joins her there as a pastry assistant.

Priscila Brunsfeld (Pastry ‘07) checks in from Brazil where she’s opened a busy custom cake business, called Make the Cake Atelier .

James Holmes (Culinary ’01) is chef/owner of a successful new restaurant, Olivia, in Austin, TX.

Mark De George (Culinary ’07) has landed a position as product developer at the Center for Culinary Development in San Francisco, where he develops new and trendy products and refines existing ones.

Los Angeles-based Eva Simons (Pastry ’07) has launched a cake business called Urban Sweets Bakery .

Anita Tomczyk (Pastry ’08) accepted the position of production assistant for Jacques Torres Chocolate.

Jennifer Bunce (Pastry '08) is the co-pastry chef at Sweetiepie in the West Village.

Carmen Lopez (Pastry '08) is pastry assistant at A Voce.

Perri Newman (Culinary ’08) has opened a catering/private cheffing company in the NYC/Tri-state area called Perri’s Plates .

Catherine Olate (Pastry '07) participated in the Food Network's, Blind Date Challenge with her place of employment, The Pink Cake box in Denville, NJ.

Giuseppe Cosenza (Culinary ‘08), is now general manager of Grace's Marketplace LI, the retailer’s newest location in Greenvale, Long Island.

Diane Weintraub Pohl (Culinary ’02) has two monthly columns, “What's in Season” and “Food Trends,” and additional features in www.westchestermagazine.com .

Gerry Biordi (Management ’01) just opened a meal delivery service called Sarabella Cooks .

Linda Dekonski (Pastry ’07) is the new baker at Flour & Sun Bakery in Pleasantville, NY.

Hesham Darwish (Culinary ’08), Harry Marsales (Culinary ’08), and Patty Lopez (Pastry ’08) have all been recruited to be part of the opening team of Da Caino in Miami. They will first spend the summer training at the flagship Da Caino restaurant in Tuscany, then relocate to Florida for the fall launch.

Clara Park (Culinary ’05) is the new anchor/host of “Food News” on Devour, a web-based food channel.

Robert Murphy (Culinary and Management '03) has launched Robrox, his personal cheffing website.

Rich Balogh (Culinary ’03) has relocated to Buffalo, NY, where he has recently taken on the position of executive chef of The Chocolate Bar.

Lebby Campbell (Management ’08) landed a cafe associate position with Kenneth Cole.

Denisse Oller (Culinary/Management ’05), and guest instructor at ICE, has launched Boca Dulce, her new line of gourmet delights with a Latin twist.

Melissa Ricketts (Culinary ’07) and her team were one of 12 finalists in the 2008 Brooklyn Business Plan Competition. Her team was selected from 75 entries for their concept for Tahini, LLC, a fast food establishment that will provide healthy, gourmet snacks and meals.

Chris Fragetti (Culinary/Management ’07) is now a working partner in Mara’s Desserts, a 25-year-old bakery in Morristown, NJ. The business also operates another bakery/café location in Denville.

Ryan Shepherd (Pastry ’07) checks in from the Tap & Mallet, where he is a line cook. The Rochester, NY, restaurant was just named Best New Restaurant for 2008 by City Newspaper.

Daniel Kyse (Management ’04) has been hired by M. Tucker as an account executive.

Abbie Hagopian (Culinary ’08) has accepted a prep cook position in Bumble and Bumble's corporate catering department.

Harrison Blundell (Culinary ’08) is the chef de cuisine at Table Mesa Bistro in Bentonville, Arkansas.

Martha Artaega (Pastry ‘06) is doing pastry production and service at Bobby Flay’s Bar Americain .

Amanda Elliott (Culinary ’05) is working for The Dish’s Dish as a personal chef and has also started her own personal chef business, The Rustic Supper.

Dorean Fazio (Culinary ’07) has been hired as a line cook at Stew Leonard’s in Yonkers.

Anthony Albanese (Pastry ’08), while an extern at Carlo’s City Hall Bake Shop in Hoboken, NJ, helped to design, execute and present Britney Spears her birthday cake on Good Morning America for her Circus CD launch/birthday party.

Gina DePalma (Culinary ’94) is the recipient of Bon Appetit’s 2008 Award for Outstanding Pastry Chef.

Elisa Strauss (Pastry ’01) published her second book, Confetti Cakes for Kids, this past fall.

Missy Robbins (Culinary ’95) has taken on the executive chef position at A Voce, and will also oversee the Time Warner branch of the restaurant when it opens shortly.

Tim Healea (Culinary ’98), a member of the 2002 Silver Award-Winning Team USA for the World Baking Cup, has opened his own artisanal bakery in Portland, OR, called Little T American Baker.

Colin Alevras (Culinary ’94) is in the process of opening two new restaurants, Permanent Brunch and La Otra, both in the East Village

Matthew Weingarten (Culinary ’96) is executive chef of the recently opened restaurant, Inside Park at St. Bart’s.

Cricket Azima (Culinary ’00), food editor of Kiwi Magazine and founder of The Creative Kitchen, recently published Everybody Eats Lunch, an interactive, lunchbox-shaped kids’ cookbook with international recipes.

Matt Dix (Culinary/Management ’02) has been named food and beverage director for ACE Hotel, the new Manhattan outpost of the Seattle-based boutique hotel group.

Rick Mast (Management ‘06), along with his brother Michael, has opened Mast Brothers Chocolates, a “bean to bar” chocolate business in Williamsburg, Brooklyn.

Cathy Berg (Culinary ’03) is now national manager of curriculum and training for Share Our Strength’s Operation Frontline programs.

Seth Caro (Pastry ’04) has assumed the role of executive pastry chef for Grayz.

David Lee (Culinary ’02), previously of sous chef of The Bar Room at The Modern, was recently named the new executive chef of Mai House in Tribeca.

Margot Olshan (Culinary ’97), chef/owner of Margot Café & Wine Bar in Stamford, CT, appeared on the Martha show in the Fall. She will also appear as a host of the new season of Everyday Food.

Mary Beth Henson (Culinary ’07) has been named vice-president of finance for the non-profit group City Harvest.

Juli Roberts (Culinary ’08) landed an editorial assistant position at Fine Cooking magazine.

Bob Conway (Pastry '03) opened Brownie Points in Summit, NJ.

Boris Zarate (Culinary ’08) has been promoted within Flik to become the new executive chef for the Movado Group account.

Kevin Nurse (Culinary ’08) is working at the Four Seasons-New York Hotel as a cook. He also appeared on Bobby Flay’s new Food Network show, Grill It.

Jake Cerrone (Management ’06) opened The BluGrill in Kent, CT, with fellow ICE alumnus Jason Pierre (Culinary ’00) as executive chef.

Matthew Hayes (Culinary ’01) has appeared on the CW 11’s morning program, demonstrating healthy recipes.

Benjamin Root (Culinary ’06) has been named chef de cuisine of Macondo restaurant on Houston Street.

Amy Monheit Gerson (Culinary ’03) has accepted the position of catering director for NBC Universal in Rockefeller Center.

Angela Lau (Culinary ’08) landed a position with Google as culinary food services coordinator, liaising with their various corporate dining operations across the East Coast.

Billy Humble (Culinary '07) is currently working for KlickKitchen (fellow ICE alum Jordan Glaser’s company) as consultant advisor.

Clifford Saladin (Culinary ’00) landed the executive chef post at the Tarrytown Sheraton Hotel in Tarrytown, NY.

Michelle Bommarito (Pastry, '97) is a world-class cake designer and Food Network reality show competitor. Her most recent competition was a lucrative one, she competed and won the $10,000 wedding cake design contest featured on Food Network Challenge.