Ashish Alfred, chef and owner of the Alfred Restaurant Group, is THE rising star on the Washington, DC-Baltimore, MD-food scene, earning acclaim and rave reviews at his three restaurants: Duck Duck Goose Bethesda, George’s Chophouse in Bethesda, and Duck Duck Goose Baltimore.

Rebecca Banks currently manages the wine programs at the Keith McNally-owned Balthazar Restaurant, Schiller’s Liquor Bar, Lucky Strike and the upcoming Cherche Midi on the Bowery (co-writing the list with a colleague). She also developed the wine list and wine training program for Balthazar London (opened in February 2013 in London’s Covent Garden neighborhood). Rebecca also consults on separate beverage programs, including Chelsea’s Heath and Gallow Green Restaurant.

This year’s first place winner of The Cookie Games at the International Culinary Center was created by Professional Pastry Arts student, Hester Farabee, inspired by the delicious flavors of Mexico. Her original cookie recipe, The Mexican Chocolate Masa Cookie, received the highest score among the 10 competitors judged by the likes of Bao Ong (Food & Drink Editor, Time Out New York), the team from Gramercy Tavern — Michael Anthony (Executive Chef) and Miro Uskokovic (Pastry Chef), Emma Bengtsson (Executive Chef, Aquavit) and Mike Chau of @foodbabyny.

What does it take to join the ranks of advanced sommeliers? Look no further than the somm training grads at ICC (now a part of ICE) who achieved this designation.

One line kept running through my head today when I visited my alma mater: I should’ve taken the Classic Spanish Arts Program. Being immersed in their small class taught me that Spanish food is really centered around simple, top-grade ingredients. So spending my afternoon eating Iberico jamon and imported Spanish olive oil was a nice way to spend a snowy Monday afternoon.

A Mexico City native, Reygadas trained at ICC before working in leading London kitchens. In 2011, she headed home to open Rosetta, a modern restaurant grounded in Mexican traditions. Now chef/owner of Rosetta and Panaderia Rosetta, she was recently named Veuve Clicquot’s “Best Female Chef in Latin America.”

Chef Jair Téllez is passionate when it comes to cooking, but even more so about people. “My language is food, but people are the medium—connecting with others is what it’s all about for me.” And the Mexico City chef has become a master of his medium, with two restaurants ranked among the 50 Best in Latin America.

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.

Chef and restaurateur Joseph Baldino, known for his deeply traditional Italian cooking, owns Sicilian BYOB Zeppoli in Collingswood, New Jersey and Palizzi Social Club. He is an eight-time James Beard Award semifinalist, and in 2017, Bon Appetit ranked Palizzi Social Club the No. 4 restaurant in the United States.