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The Institute of Culinary Education Raises Over $31,000 for Action Against Hunger's Tsunami Relief Effort

NEW YORK, January 27, 2005—In two separate fundraisers organized in just 14 days, The Institute of Culinary Education (ICE®) raised $31,425 for Action Against Hunger’s tsunami relief effort.

On Tuesday, January 18, chefs/authors and TV personalities Sara Moulton and David Rosengarten and AAH’s Executive Director Anne-Sophie Fournier were the guests of honor at a five-course seasonal American dinner prepared by ICE®’s chef-instructors. Fournier spoke of AAH’s global work and of its relief effort in Indonesia and Sri Lanka, while Moulton shared memories of her years doing live television and Rosengarten reminisced culinary experiences in foreign countries. On Monday, January 17, cookbook authors Julie Sahni, Corinne Trang and James Oseland demonstrated representative dishes of Thailand, Indonesia and India.

“These results surpassed my goal to raise $20,000,” said ICE® President Rick Smilow. “Everyone involved should feel great about this, as it was a very impressive example of so many people here at the school working together for a good cause.”

Tickets ranged in price from $50 to $150, with 100 percent of the price going to AAH. ICE® was assisted in its endeavor by the generosity of its chefs-instructors, waitstaff, students and friends, who donated their time to prepare the dishes served, and of its purveyors who donated services and goods. W.R. Tish, Acme Smoked Fish Corp., Dairy Land, Jobaggy and Sons, Lobster Place, Ottomanelli’s, The Chef’s Garden, Madhur Jaffrey, Ian Ashken (Jarden Corp.) and Gretchen Holt (OXO Kitchen Tools) donated the food and auction items presented at the January 18 dinner.

Many people donated funds, even though they could not attend either event. Special thanks go to Carlton Hill Foundation for their $5,000 donation, and Chef Rick Bayless of Chicago for his $1,000 donation.

AAH is a world leader in the fight against hunger, focusing on nutrition, water and sanitation, food security, and health. AAH saves over 4 million people every year, with 91 cents of every dollar donated going directly to its programs. AAH has field missions in Indonesia and Sri Lanka, along with 40 other countries, and has so far raised over $1 million for its tsunami relief effort. ICE® has helped AAH with fundraising and event support since 2002.

The Institute of Culinary Education is located at 50 West 23rd Street, New York NY 10010 and online at www.iceculinary.com. For more information on AAH’s work, please visit www.actionagainsthunger.org.

For a high-resolution photo for press, please contact Tae Ellin at 212-847-0700 ext. 203.

Menu for The Institute of Culinary Education’s Fundraiser Benefiting
Action Against Hunger’s Tsunami Relief Effort

Tuesday, January 18, 2005 - 6:30 p.m.

Green Pea Blini with Crab Salad and Crème Fraîche
Twice-Baked Truffled Spudettes
Smoked Duck Quesadillas

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Trio of American Smoked Fish with Caviar and Winter Vegetable Salad

* * * * *

Wild Mushroom Consommé with Foie Gras Raviolo

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Roast Loin of Venison with Pomegranate Glaze, Celeriac Purée,
and Wilted Greens

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Selection of American Farmhouse Cheeses

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Chocolate and Blood Orange Dome

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Wine Pairings with Each Course
 

About ICE

The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com. 

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