Winners Revealed!

Congratulations to the winners and thanks to all who entered and voted. Your videos were creative and inspiring—we hope to help all of you find your #CulinaryVoice at ICE!

Career Programs at ICE

Culinary Arts

From restaurant chef to food stylist, food writer to culinary scientist, there’s no limit to the exciting careers you can pursue with a diploma in culinary arts.

Pastry & Baking Arts

From flaky viennoiserie to high-end plated desserts to indulgent chocolates, our program in pastry & baking arts can help you discover a creative, hands-on career in food.

Bread Baking

Explore the craft of bread baking, from traditional European loaves to specialty breads like pita and croissants. Students in this program learn the science and skills to take their career into the modern professional bakery.

Art of Cake Decorating

From piping and advanced sugarwork to hand-sculpting and airbrushing, ICE’s cake decorating program will equip you with the skills for a creative career.

Restaurant & Culinary Management

Whether you dream of opening your own business or working for the top names in service and hospitality, learn from the leading industry experts at ICE.

Hospitality Management

A career in hospitality management is your passport to the world. Get on the fast track to management success with a skill set that sends you to the top hotels, resorts and spas.

Get Inspired: Check Out Last Year’s Winners

Jason Urena

Culinary Arts

Full Scholarship Winner

Alejandra Ramirez

Pastry & Baking Arts

Full Scholarship Winner

Samantha Reiner

Culinary Management

Full Scholarship Winner

Vincent Paul Padolina

Hospitality Management

Full Scholarship Winner

Nelli Tombor

Culinary Arts

Partial Scholarship Winner

Denise Flores

Pastry & Baking Arts

Partial Scholarship Winner

Fabio Arbelaez

Culinary Management

Partial Scholarship Winner

Susan Mills

Hospitality Management

Partial Scholarship Winner

Here’s how to enter

Meet Our Judges

James Briscione

Director of Culinary Development

Chef James is an expert in modernist cooking techniques. He is known for becoming the first-ever two-time Chopped champion. He also worked as sous chef in Daniel Boulud’s private dining room at Daniel.

David Waltuck

Director of Culinary Affairs

Chef David is the previous chef and co-owner of Chanterelle, an acclaimed restaurant which earned two James Beard Awards and two four-star reviews from The New York Times.

Michael Laiskonis

Creative Director

Chef Michael is one of the industry’s most talented pastry chefs. As Executive Pastry Chef at Le Bernardin, he helped the restaurant earn three Michelin stars and four stars from The New York Times.

Andrea Tutunjian

Director of Education and Dean of Pastry & Baking Arts

Chef Andrea has worked in the pastry kitchens of Le Cirque and the Rainbow Room, and co-authored In a Nutshell: Cooking and Baking with Nuts and Seeds.

Sabrina Sexton

Director of Culinary Arts

Chef Sabrina worked at Chanterelle, then at Gramercy Tavern, where she first worked in the pastry department before switching to the culinary side and becoming the restaurant’s Tavern Chef.

Jeff Yoskowitz

Director of Pastry & Baking Arts

A highly sought-after pastry chef, Chef Jeff’s list of former clients includes private clients like George Steinbrenner and corporate clients like Madison Square Garden and The United Nations.

Toba Garrett

Dean of Professional Cake Decorating

An award-winning cake decorator, Chef Toba has written several cookbooks including Professional Cake Decorating. In 2010, Chef Toba was named one of the Ten Best Cake Artists in the U.S. by Dessert Professional magazine.

Sim Cass

Dean of Professional Bread Baking

Chef Sim is the founding baker of Balthazar Bakery and has also worked as Head Baker at Lucky Strike in New York. Today, Chef Sim serves as a bread consultant for some of the world’s most respected restaurants and bakeries.

Stephen Zagor

Dean of Restaurant & Culinary Management

Steve has over 25 years of experience in the planning, development and management of a wide variety of restaurants and retail food businesses. He served as the General Manager of a $10 million New York City restaurant.

Anthony Caporale

Director of Beverage Studies

Anthony has been a professional bar instructor and bar chef for two decades. He is the Producer and Host of “Art of the Drink TV,” a leading cocktail web show with millions of viewers worldwide and over 75 award-winning episodes.

Kate Edwards

Restaurant & Culinary Management Instructor

Kate has successfully managed top restaurants and food establishments, including Balthazar and Per Se. She has served as a consultant for Le Cirque, il Buco, Brooklyn Fare and more.

Tom Kombiz-Voss

Dean of Hospitality Management

Tom is a 30-year veteran of the hospitality industry. His experience includes serving as Restaurant Director of the Hilton in Dallas and Food and Beverage Director of the Hilton Toronto Airport.