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ICE Alumni News


ICE alum and former Top Chef competitor Ashley Merriman (Culinary Arts ’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's with 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 (Culinary 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 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.

Clickhere 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 videos on 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.


ICE alum Jenny Dorsey, chef owner of the new supper club I Forgot It's WednesdayMay

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.


ICE alum Vivian Howard wins the James Beard Award for Outstanding Personality/Host of A Chef's Life.April

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.

ICE alum Missy Robbins opens Lilia restaurant in Williamsburg, BrooklynMarch

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

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 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.

ICE alum Rachel Yang and Vivian Howard are James Beard Semifinalists February

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 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'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 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 and

•  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

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 & Leisure as one of the "15 Best Small-Town Bakeries" in the country.

Katherine Sprules (Pastry '12) of Katherine Sprules Cake Designs was recently highlighted on'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

“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

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 Bakery commissary 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.



ICE alum Suzanne Cupps opens Untitled, a new restaurant in the Whitney Museum.May

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 is wins the 2015 Golden Bowl award, part of Women Chefs and Restaurateurs, Women Who Inspire Awards.April

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.

ICE alum Ann Redding, Mina Pizarro, Suzanne Cupps, Mary Attea, Amy Stonionis, and Esther Choi featured in The Village Voice.March

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.



ICE alum are announced as semi-finalists in the James Beard Awards.February

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 7 magazine’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.




ICE alum Claudia Fleming named Goddess of New American Pastry by Elle MagazineJanuary

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.



ICE alum Vivian Howard is featured in Food & Wine's January 2015 issue with the cover recipe & culinary school inspiration, former ICE Chef Instructor Alex Guarnaschelli.December

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.


ICE alumni Sara Deseran and Rachel Yang were both awarded 2014 Eater Awards.November

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 EaterCristian 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 Living magazine, 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

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.September

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.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 and Nikos Roussos are the Michelin starred chefs of Funky Gourmet.June

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.


Mary Attea (Culinary '11) and Aaron Gottesman (Culinary '10) are named among 50 semi-finalists for the 2014 "Eater Young Guns".May

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 IBM cognitive cooking project,

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.



The 2014 Awards Season Celebrates ICE AlumniMarch

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 named Forbes 30 under 30.


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.December

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.


Marc Murphy (Culinary '90) partnered with the Gerber Group to open Kingside, the new restaurant in the Viceroy New York Hotel.October

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.


Alumni New Rachel Yang Jouel Bon AppetitAugust

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.


ICE Alumni Clarissa Martino wins Dessert Professional's Top 10


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 article about artisanal food companies in the region


Culinary Arts, 2011June

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, 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 is an alumnus of the Institute of Culinary Education.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.


Maxime Bilet Modernist CuisineApril

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.


ICE alumni Miguel TrinidadMarch

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.




Chef Missy Robbins shares her culinary perspective with the Institute of Culinary Education.February

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:, 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.

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