On the last night of March, New York’s philanthropic elite gathered at Cipriani Wall Street to fete and fund Autism Speaks, a research and advocacy organization that supports families, lobbies for policy change, and subsidizes studies into causes and treatments for the prolific neurodevelopmental condition.
Several ICE culinary students attended the event, cooking alongside the renowned chefs responsible for the night's menu. Among these were Andrew Zimmern, Brooke Williamson and Stefano Secchi.
As such, ICE student volunteers stepped into an enchanting space where connections can be made. Here, culinary career fast-tracking can go from elusive dream to real-life possibility.
That’s because Cipriani is mere steps from ICE’s New York campus. So, too, are the award-winning chefs who support events like Autism Speaks.
(When we ask alumni why they decided to attend ICE, the school’s location in the center of two American culinary capital cities — NYC and LA — is an oft-cited response. As Gail Simmons, ICE alum and multi-Emmy Award-winning Exec Producer of Top Chef put it, “New York City is the epicenter of the culinary world, and I loved that I could be in the heart of the action at ICE.”)
When asked why they volunteered at Autism Speaks, responses ran the gamut.
“The daughter of the family that I currently private chef for is autistic, so I really appreciate the work that’s being done here tonight,” said Valerie Beery, an ICE culinary student approaching the end of her studies.
“It’s uplifting to see this side of things,” said recent ICE culinary school graduate Ayanna Hopper, adding “I thought it would be a great opportunity to see the different worlds and careers within cooking — because there’s more than just restaurants.”
Lessons To Be Learned
There’s a difference between practicing skills in the kitchen and applying them in a professional setting.
At the Autism Speaks gala, ICE students were expected to step in — supporting prep, assisting during service and adjusting in real time as the night unfolded. This kind of experience can be invaluable, offering a rare view to the life of a chef.
ICE’s Carla Aziz was partnered with Chef Andrew Zimmern, Autism Speaks board member plus chef, restaurateur and host of the Travel Channel’s Bizarre Foods franchise (as well as numerous other accolades).
Carla’s biggest takeaway from watching Chef Andrew work centered on a combination of work style and skill: “I'm so impressed with his organization and cadence. It’s very calm. I think it's a choice to create a calm environment in your kitchen and among staff, and he’s been a great example of that.”
While the menu was elevated and the demands were exacting, the lesson — that confident culinary professionals lead with collaboration and kindness — is vital for anyone hoping to work in or own a restaurant (or anywhere, really).
Location, Location, Location
Not every training environment offers this proximity. At ICE, it’s part of the package.
With a campus in Lower Manhattan, rich career opportunities are often in the same building or mere minutes away. As such, students can easily move between structured training and professional networking.
Jillian Elliot, a 2025 ICE grad who recently landed a role at Delish, said she came to ICE to “get training and make connections.”
“ICE really opened doors for me,” she added.
The Takeaway: Confidence, Clarity, Connection
The event’s impact on the student volunteers lingered long after the event ended.
For some, it was a confidence boost; as in “I do have what it takes to cook professionally.”
For others, clarity was the win; as in, “I am pursuing the correct career.”
Ultimately, however, connections — whether with culinary industry VIPs or fellow classmates — remain both this event’s hallmark and a key aspect of ICE training.
As Chef John Reilly, ICE 50th Anniversary alumni honoree, once said, “I loved learning about food alongside people who shared my passion. At ICE, I met amazing classmates I’m still close with today — friends who continue to support my ideas.”
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In many cases, these connections are the catalyst for career advancement. Jason Fiorella, the ICE grad tapped as food stylist for Netflix’s recent film ‘Nonnas,’ hired his food styling support team from his culinary school network.
“It was such a benefit to work with [people] I trust and know,” he said. “We were like a good back court on a basketball team.”
Given ICE’s rarefied position as the largest culinary institute located in America’s top culinary capitals (New York City and Los Angeles), events like these make the industry feel accessible and a fulfilling career achievable — and for ICE students, that’s the whole game.
