While ICE has campuses in New York City and Los Angeles, our graduates live and work all over the world, from Singapore to Mexico to the Philippines. We love to see what ICE alumni are up to, so we caught up with six chefs and entrepreneurs living abroad.
Fernando Arévalo (Culinary, '09) is the executive chef and owner of ambitious new fine-dining restaurant Preludio in Singapore. Every 12-18 months, Fernando launches a new chapter that informs the menu and vibe of the space. For the past year, “monochrome” has been the theme, and the second chapter will debut on Feb. 3. Recently, Preludio was named one of the top 20 restaurants in the country by Singapore Tatler. “ICE opened the doors for me to be able to work with great chefs and learn the craft so that I could later understand what I wanted to do for myself,” Fernando says. He is now a great chef himself.
In Guadalajara, Mexico, Anabel (Ani) Vejar (Culinary, '15) launched a catering business called Central Brunch that focuses on pastries, baked goods, cheese and charcuterie boards, among other delicious things. “It’s going really well,” she says. “I’m really happy doing what I really love. ICE helped me in all possible ways to get where I am now. I learned from the best teachers possible.”
Kaylee Gottschalk (Health-Supportive, ’19) is the owner of Kaylee’s Eatery, a vegan cafe in Johannesburg, South Africa. Her plant-based, seasonal, ingredient-driven menu features open-faced sandwiches, power bowls, Beyond burgers and more. "ICE helped me gain basic culinary skills and practices. It also helped me learn about proper kitchen management skills," Kaylee said. She is working on creating innovative food products and adds that she would love to open a second location of her restaurant.
International grad Francesca Kolowrat-Krakowska (Culinary/Management, '16) splits her time between the United Kingdom and the Czech Republic. In London, she’s studying creative direction at Istituto Marangoni while in Prague, she runs a restaurant called Cafe Elektric. The all-day spot highlights real ingredients and fresh produce with its menu of breakfast eggs, grain bowls, burgers, dips, platters and more.
“I love my restaurant, it’s like my baby,” Francesca says. “I’m trying to make it a great experience for customers as well as my employees by using what I learned at ICE!”
Kitty Travers (Culinary, ‘03) founded La Grotta Ices, a small, London-based wholesale supplier and catering operation of fruity, seasonal ice creams like leafy clementine and bergamot cream. This year, she released her second cookbook full of dreamy recipes, which The New York Times named among the best cookbooks of spring 2019. In 2020, she’s hoping to open her manufacturing premises — also known as the “ice cream shed” — as a cafe space.
“ICE gave me the confidence to feel valid and useful in professional kitchens, where ultimately I had time to learn my trade,” Kitty says. La Grotta superfans (of which there are many) would agree she’s mastered it.
In Bacolod City, Philippines, Richard Ynayan (Culinary, '05) is the founder and director of The Institute for Culinary Arts Bacolod de La Salle, as well as the executive chef of Sugarland Hotel and Tawhai, the biggest floating bar in Asia. Richard’s culinary training at ICE inspired him to open his own cooking school in 2007, which has turned out more than 1,000 graduates. With alumni working in restaurants all over the world, the school continues to expand. The hotel Richard manages is the biggest and oldest in the city, hosting everyone from President Jimmy Carter to Chef Jean-Georges Vongerichten.
Learn more about the international student experience at ICE.
