Andrew Dizon Wins “24 Hour Restaurant Battle"
ICE Alumni Round-Up
Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE graduates are achieving their goals in a plethora of avenues in the food world. Check out just some of the alumni finding success and making recent headlines.
Andrew Dizon (Culinary/Management, ‘09), general manager of Mojito Grill, and his father won Food Network’s "24 Hour Restaurant Battle."
Laura Nuter’s (Culinary/Management, '05) new emporium of olive oils, vinegars and more, The Filling Station, was included in The New York Times. The store is located in the Chelsea Market and sells products in reusable containers.
James Simpkins (Culinary, ’03) is the inaugural culinary artist in residency at the Quimby Colony in Portland, Maine, where he will be developing historical recipe reconstructions based on American food culture.
Claire Handleman (Culinary, ’06) is part of the team on Cook Like an Iron Chef with Iron Chef Michael Symon. She is also a kitchen assistant here at ICE, working on private events.