November 09, 2016
Denise Mickelsen (Culinary Arts ‘03): 5280 Magazine in Denver, Colorado, has named ICE alum and James Beard Award winner Denise Mickelsen their new food editor. “Denise’s resume is, in a word, sterling,” the magazine reported. Denise has experience working for acclaimed restaurants such as Blue Hill NYC and Fleur de Sel and has also covered food journalism at Saveur, Martha Stewart Living and Fine Cooking magazines.
Denise Passarelli (Pastry & Baking Arts ’11/Culinary Management ‘12): “Cake Wars” competitor and owner of Denise Makes Cakes, Denise Passarelli was featured in the Queens Tribune for her beautiful party favors and cake creations. Denise began baking at a very young age and decided to pursue her passion. After graduating from ICE in 2011, she opened Denise Makes Cakes and has found great success in her beautifully designed cakes.
Thomas Perone (Culinary Arts ‘04): Thomas was profiled by Downtown Magazine for his array of eateries inside Citi Field, Barclays Center and the most recent launch of his collaboration with S Hospitality Group, Primal Cut. Chef Thomas also shared his insight on what to expect after graduating from culinary school and what it takes to be both a chef and a restaurateur: “When coming out of culinary school, remember that you are not a chef. You will not get paid a lot, nor will you have much of a social life. Your career will only go as far as your attitude takes it. Show up to work early every day, focus on the positives, and grow as a cook. It is easy to get blinded by all that’s out there, take it from somebody who knows firsthand. Lastly, if you are cooking without passion, please reconsider this field. Without passion it is just ingredients on a plate, cook with love and instill that in everybody you come across.”
Soraya Medina (Pastry & Baking Arts ‘13): Pheonix New Times announced that ICE alum Soraya Medina will be one of the celebrity bakers attending the 7th annual Pie Social 2016. Soraya is the owner and baker of Heavenly Bites in Arizona, serving up healthy, organic desserts without sacrificing any taste. Soraya writes on her website, “Obtaining a Pastry Degree allowed me to create healthy desserts without toxins. I vowed to live a healthier lifestyle and to become more informed about what I put into my body. I decided to go organic and buy from local farms and markets.”
Ilyse Fishman Lerner (Culinary Management ’14): The Washington Post recently featured Ilyse and her soon-to-open “modern sandwich shop” On Rye. This new restaurant plays up some of the traditional sandwiches lIyse grew up eating at Jewish delis in Boca Raton, Fla. but with a more “updated approach.” Some featured menu items are a Thanksgiving-inspired turkey sandwich with fennel and sage and an all-day breakfast egg sandwich topped with Ilyse’s corned beef bacon.