August 28, 2017
Institute of Culinary Education, August 28, 2017
Simone Tong (Culinary Arts/Management ‘11): ICE alum Simone Tong was recently profiled in VOGUE, offering insight on the recent Yunnan Cuisine trend sweeping the United States. Her restaurant Little Tong Noodle Shop is located in Manhattan’s East Village, and is recognized for its delicious rice noodles native to the region, paying homage to the region’s cultural landscape and continues to gain attention from the press.
Kate McAleer (Pastry & Baking Arts/Management ‘11): Kate McAleer’s first company, Bixby & Co., which launched its first line of craft candy snack bars that are free of additives, preservatives and excessive sugars, was featured in Candy Industry. The Rockland, Maine, based company combines McAleer’s passion for cultural history and culinary arts and is named for her great-great-grandparents, who worked to achieve the “American Dream.”
Illtyd Barrett (Management ‘12) & Tom Coughlan (Culinary/Management ‘12): Illtyd Barrett and Tom Coughlan were featured on Grub Street for opening a unique Welsh Pub, Sunken Hundred, in Brooklyn, New York. The two ICE alum met in a management class at ICE and since opening a restaurant together, have caught attention from press of the likes of The New Yorker and Thrillist.
Paras Shah (Culinary Arts ‘07): ICE alum Paras Shah was featured in The Town Dish as the acclaimed executive chef of Barcelona Philly, which touted his impressive culinary background, crowd pleasing menu and extensive wine list. After graduating ICE, Shah worked at notable restaurants including Momofuku Noodle Bar and Per Se.
Guy Vaknin (Culinary Arts ‘07): Guy Vaknin was recently profiled in the Village Voice 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 opened two more locations in Manhattan: one in FiDi's City Acres Market and the other in the heart of Midtown.