Meet the International Culinary Center alum.
When she was in second grade, Maile Carpenter started a class newspaper using an old ditto machine, and spent hours searching for recipes in food magazines. That same passion helped her turn Food Network Magazine into one of the best-selling food titles on newsstands today.
She started her career in newspapers at the Wilmington Morning Star and Raleigh News & Observer in North Carolina, followed by Time Inc’s FYI magazine, San Francisco Magazine and Time Out New York, where she elevated the magazine’s profile in the food world. She moved on to become executive editor of Every Day with Rachael Ray, which was quickly embraced by consumers. When Hearst sought out a founding editor for its magazine joint venture with the popular Food Network, she got the call.
Says Joe Angio, who was editor-in-chief of TONY when Maile was food editor there: “You knew from the beginning that she’d run her own show. She has great leadership qualities and an intangible confidence.” Maile has a journalism degree from the University of North Carolina, Chapel Hill. She is a two-time James Beard Award nominee and 2002 James Beard Award winner for magazine feature writing. She graduated from the International Culinary Center’s Culinary Arts program in 1999 and is married to ICC grad Wylie Dufresne.
Maile Carpenter graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.