Georgianna Hiliadaki (Culinary/Management ’03) and Nikolaos 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 Award for 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.
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.
Click here to view ICE's Alumni News Archive.