March 24, 2017
Simone Tong (Culinary/Management ‘11): Simone was recently featured on dnainfo.com for the opening of her rice noodle eatery, Little Tong Noodle Shop. After graduating from ICE, Simone worked in the kitchen of Wiley Dufresne’s famously innovative WD~50, where she worked as a cook for four years before forming her own restaurant concept. Now open, Simone’s shop serves up a variety of rice noodle bowls with broths, pickled vegetables and chili-based condiments for bold, delicious flavors.
Gaby Melian (Culinary ‘05/Management ‘05/Pastry Arts ‘06): Gaby shared her family’s Argentinian empanadas recipe in a recent article on Bon Appétit. Gaby works in the Bon Appétit test kitchen, but she also does a lot of work inside her own kitchen. “A few years ago I got a food vendor’s license to sell empanadas. I’ve been living in the same neighborhood for 19 years, so people know that I make them. I also participate in Jamie Oliver's Food Revolution every year and help my friend at Food Not Bombs to serve food to the homeless on Sundays in Jersey City.” Gaby’s dream is to one day run a mobile school to teach children how to cook.
Kwame Williams (Culinary Arts ‘07): Kwame was featured on NorthJersey.com for being selected as one of only 15 chefs to attend the prestigious James Beard Foundation’s Chefs Boot Camp for Policy and Change. Kwame, who was nominated by a former program participant, stated, “I am honored to have been selected to participate in this esteemed program that offers food system policy advocacy training, addressing important issues facing our local communities.”
Missy Robbins (Culinary Arts ‘95): The James Beard Foundation announced the finalists of its annual chef and restaurant awards and ICE alum Missy Robbins is one of the nominees for Best Chef: New York City, for her Brooklyn restaurant with a cult-like following, Lilia.
Guy Vaknin (Culinary Arts ‘07): Guy was recently featured in Eater for the expansion of his plant-based, vegan, grab-and-go restaurant Beyond Sushi. In addition to it’s original location in Union Square, Beyond Sushi will open two more locations in Manhattan; the first will debut in April in FiDi's City Acres Market and the second will open in May: a larger, full-service restaurant at 134 West 37th St., with a liquor license. "It will be about seven times the size of our Union Square location,” says Tali Vaknin, who owns Beyond Sushi with husband Guy. “And we will have phenomenal drinks, including a really cool muddled sake menu.”