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Lee Knoeppel (Culinary '09) has been named executive chef of Barcade Manhattan, opening in Chelsea in mid-January. He has also just launched a gourmet compound butter line called Spread Love NYC, and is a contestant on the second season of The Taste on ABC.December

Lee Knoeppel (Culinary '09) has been named executive chef of Barcade Manhattan, opening in Chelsea in mid-January. He has also just launched a gourmet compound butter line called Spread Love NYC, and is a contestant on the second season of The Taste on ABC.

Flannery Klette-Kolton (Culinary/Management '08), co-chef/owner of BigLittle Get Together, appeared in the New York Times Style section for her unique dinner party company.

Ristorante Morini, the latest from Michael White's AltaMarea Group, has opened, with David Schneider (Culinary '02) as general manager.

Edward Behr (Culinary '84), founder/editor of The Art of Eating, has published his newest book, 50 Foods: The Essentials of Good Taste.

Junita Bognanni (Pastry '12) reports in from Italy where she is a winter intern at the Rome Sustainable Food Project through March.

Ben Wiley (Pastry '06) was interviewed for a piece in DNAInfo about opening and operating a successful bar. He is the owner of four beer-centric bars in Brooklyn: Bar Great Harry, Owl Farm, Mission Dolores, and Glorietta Baldy.

Grub Street's story on Filipino food as an emerging "hot" cuisine in NYC includes Lumpia Shack (chef/owner, Neil Syham, Culinary '07) and Maharlika and Jeepney (executive chef, Miguel Trinidad, Culinary '07).

Kary Goolsby (Culinary '02) was one of 100 chefs with a recipe featured in the new cookbook, The Way We Ate: 100 Chefs Celebrate a Century at the American Table by Noah Flecks and Paul Wagtouicz.

Geoffrey Koo (Pastry '05) is the new executive pastry chef at Chef Tom Colicchio’s Riverpark.

Amanda (Springer) Meier (Pastry /Management '11) is now event marketing assistant at Food & Wine Magazine.


Clair Insalata Poulos (Culinary '89) was featured in Total Food Service highlighting her success as founder and president of Table to Table, a food rescue program in northeast New Jersey.

Jeffrey Seligman (Culinary '05) was hired by French's Food Group as a corporate chef consultant.

Scott Edwards (Culinary '04) is now chef and co-owner of Open Kitchen Events, an NYC catering business.

Ronaldo Linares (Culinary '04), chef/owner of Ronaldo's Cocina and Martino's Cuban Restaurant in Somerville, NJ, was a presenter at the Americas Latino Festival in Denver, CO.

Carrie Shaw (Culinary '12/Management '13) is culinary liaison for Primary Food and Drink by Graham Elliot, which just opened in Greenwich, CT.


Marc Murphy (Culinary '90) partnered with the Gerber Group to open Kingside, the new restaurant in the Viceroy New York Hotel.October

Rick Mast (Management '06) and his brother/partner Michael Mast published their very first cookbook, Mast Brothers Chocolate: A Family Cookbook.

Sarah Copeland (Culinary '02), food director, Real Simple magazine, published her latest cookbook, Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.

Marc Murphy (Culinary '90) partnered with the Gerber Group to open Kingside, the new restaurant in the Viceroy New York Hotel.

Claire Handleman (Culinary '07) was victorious on Chopped, in a challenge involving reinventing foods typically found at the circus.

Juliette Pope (Culinary '94), beverage director of Gramercy Tavern, was included in The New York Times’ round-up of the 12 Best Restaurants in NYC for Wine.

Ann Redding (Culinary '02), co-chef/owner of Uncle Boon's, garnered a Time Out New YorkTop 10 Dishes & Drinks in NYC distinction for the restaurant's khao soi kaa kai, and was also given a shout-out in the Best Asian category. Additionally, Miguel Trinidad (Culinary '07) was commended in the Best Seafood category for Jeepney's dampa fry dish.



As noted in Eater, Cal Elliott (Culinary '01), chef/owner of Rye in Williamsburg, Brooklyn, has now opened The Bar Below Rye, a more casual place for cocktails and bar snacks.

Congratulations to Andrew Rigie (Management '04), executive director of NYC Hospitality Alliance, who is celebrating the organization's one year anniversary.

The Good Fork, with chef/owner Sohui Kim (Culinary/Management '02) at the helm, was named a Michelin Bib Gourmand in the 2014 New York City guide.

Kamal Rose (Culinary '09), executive chef of Tribeca Grill, and ICE Chef-Instructor James Briscione, were featured in a New York Daily News story on tailgating cooking.

As mentioned in The New York Times, Claire Handleman (Culinary '07), along with chef Pichet Ong, will be heading the kitchen of Qi Esarn Thai Kitchen in the East Village.


Alumni New Rachel Yang Jouel Bon AppetitAugust

Joule in Seattle, WA, with Rachel Yang (Culinary '01) as chef/owner, was named as one of the country's 10 Best New Restaurants in Bon Appetit magazine.

April Teichler (Pastry/Management '08) recently left a pastry sous position at Catch Miami to take on the executive pastry chef position with Mondrian South Beach (Morgans Hotel Group).

Josetth Gordon (Culinary '06), owner of Lively Palate, completed on Chopped and was named Champion of that episode.

Levain Bakery, co-owned by Connie McDonald (Culinary '93), was named one of American's Best Bakeries by Travel & Leisure. The bakery has locations in NYC and the Hamptons.

Jackie Rothong (Culinary '11) has been promoted to senior culinary stylist at The Chew.

Eliza Martin (Culinary '12) has secured a year-long internship scholarship at Vermillion in Chicago through the James Beard Women in Culinary Leadership Cook-Off.


ICE Alumni Clarissa Martino wins Dessert Professional's Top 10


Pastry & Baking Arts alumnus, Clarisa Martino (Culinary '03), Executive Pastry Chef at Mesa Grill, was named one of the nation's Top Ten Pastry Chefs" by Dessert Professional Magazine.

Ann Redding (Culinary '02), along with husband and co-chef/owner Matt Danzer, received a terrific 2-star New York Times review for Uncle Boons, their buzzworthy new Thai restaurant in the Nolita area.

Tony Scotto (Culinary '04), chef de cuisine of Del Posto was featured in a Wall Street Journal article about light summertime pastas.

Marla D'Urso, Sandra Palmer, and Kiyomi Toda-Burke (all Pastry '03) of Three Tarts are contestants in the "My Story. My Ad" contest hosted by the Specialty Food Association.

Marisa Iapicco's (Pastry '08) Tarts & Flours, formerly Semisweet Desserts, is mentioned in a North article about artisanal food companies in the region


Culinary Arts, 2011June

Scott Fagan (Culinary '02) and Eric McIntyre (Culinary '02), chefs/owners of Tip of the Tongue Catering, have opened Baked & Brewed, a bakery/cafe in the Prospect Lefferts Garden area of Brooklyn.

Jim Nawn's (Culinary/Management '11) new restaurant, Agricola, in Princeton, NJ, was very well reviewed by The New York Times.

Scott Cullen (Culinary '08), owner of the Fork in the Road lunch truck, based in Ocean County, NJ, recently won "Best on a Bun" or "Best Sandwich" at the Jersey Shore Food Truck Wars.

Julie Hartigan (Culinary '09/Management '10) is now a regular contributing blogger for, where she provides weekly recipes, healthy cooking tips, or cookbook reviews. She was also a healthy recipe expert for the WeightWatchers Fitness event, where she demonstrated/discussed pre- and post-workout snacks.

Maria Lynn (Culinary '04) of Marita Lynn Catering has been invited to be one of the Peruvian Top Chefs for the Peru to the World Expo 2013, taking place in NYC, July 13 and 14



Joncarl Lachman is an alumnus of the Institute of Culinary Education.Joncarl Lachman (Culinary '02), chef/owner of HB Home Bistro in Chicago, recently relocated back to his hometown of Philadelphia to open Noord, a restaurant focusing on the cuisines of Northern Europe.

As reported in The New York Times, Jordy Lavanderos (Culinary '99) is now chef/partner of Peix Bar de Mariscos, a Spanish seafood restaurant on the Lower East Side.

Annemarie Ahearn (Culinary/Management '05), owner of Salt Water Farm, a cooking school and specials events space in Maine, has opened Salt Water Farm at Union Hall in Rockport, ME. This café will feature menus showcasing local and sustainable ingredients.

Allison Vines-Rushing (Culinary '00), along with husband and co-chef, Slade Rushing, of MiLa in New Orleans, LA, was a featured gala chef at this year's James Beard Foundation Awards.

Marushka Bland (Culinary/Management '12) is moving to Austin, Texas, to join the marketing team at Whole Foods' corporate headquarters.

Michael Kaphan (Culinary '97), co-owner and chef of Farmer & the Fish in North Salem, NY, was featured in yesterday's New York Times article about local chefs inspired by the ingredients of spring.


Maxime Bilet Modernist CuisineApril

Steven D'Onofrio (Pastry '93) been promoted within the Gellert Global Group to managing director of Swiss Chalet Fine Foods.

Maxime Bilet (Culinary '05), co-author with Nathan Myhrvold, of Modernist Cuisine at Home, took home the award in the Food and Beverage Reference/Technical Cookbook category.

Alex Collins Wight (Culinary '09) recently launched a business in Buxton, Maine, called Flanagan's Table. This monthly dinner series, in partnership with Maine Farmland Trust, features a rotating guest chef who prepares menus using local produce, cheese, meats, and pantry staples alongside wine and Maine beer.

Maria Zizak (Management '06) was mentioned in a New York Post story about NYC's best burgers. Her restaurant Korzo's Eastern European take on the classic burger has landed it in the premiere episode of Burger Land, a Travel Channel series that follows one man's odyssey to find the greatest burgers in the nation.

Networking at the most recent ICE Career Fair has landed Steven Kasow (Pastry '06) a position as pastry cook at
A Voce Madison, under executive chef (and Culinary '05 alum) Missy Robbins.


ICE alumni Miguel TrinidadMarch

Executive chef Miguel Trinidad (Culinary '07) has garnered a 2-star review from The New York Times for his Filipino cuisine at Jeepney in the East Village.

The following ICE alumni were included among the nominees for Book Awards: Allison Vines-Rushing (Culinary '00) and Slade Rushing for Southern Comfort: A New Take of the Recipes We Grew Up With (American Cooking Category); Jody Eddy (Culinary '07) and Christine Carroll for Come in, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants (Cooking from a Professional Point of View Category); and Nathan Myhrvold and Maxime Bilet (Culinary '05) for Modernist Cuisine at Home (General Cooking Category).

David Seigal (Culinary Management '03) is now executive chef of The Lobster Place and its soon-to-open new dining venue, Cull & Pistol.

Deanna Silva (Pastry '11 and former ICE career services advisor), has joined The Dinex Group as human resources manager.




Chef Missy Robbins shares her culinary perspective with the Institute of Culinary Education.February

Missy Robbins, executive chef of A Voce, (Culinary '95) was the winner of NYC's Cochon 555 event, which challenged five chefs to use a whole heritage breed pig to create a series of dishes. She'll be off to compete against other cities' champions at the Grand Cochon event at the Aspen Food & Wine Classic on June 16.

The following ICE alumni were among the finalists for IACP Awards in the following categories: Food & Beverage Reference/Technical: Modernist Cuisine at Home, by Nathan Myhrvold and Maxime Bilet (Culinary '05). Culinary Website:, with Paulette Licitra (Culinary '04) as Founder/Publisher/Editor-in-Chief.

The names of the Semi-Finalists for the 2013 James Beard Awards have been announced, and the following ICE alumni are among those recognized: Outstanding Pastry Chef: Tiffany MacIsaac (Culinary '02), Birch & Barley, Washington, DC, and Best Chef: Northwest: Rachel Yang (Culinary '01), Joule, Seattle, WA.

Guddia Singh (Culinary/Management '12) and Claire Veligdan (Culinary '13) are both among the 8 finalists in the Women in Culinary Leadership internship competition. They competed in a final cookoff on February 26 to determine who the recipients are of the two year-long mentorship internships, sponsored by Vermillion and the James Beard Foundation.

Carly Gould (Culinary '11) has been hired by the Wellness in the Schools program as a cook, where she will be working alongside NYC public school cafeteria staff in preparing daily scratch-cooked meals and educating families about the importance of eating healthy food.


Alice Lee (Culinary '12) recently accepted a position as research chef for GNT USA in Tarrytown, NY, a company that develops high-quality, natural food colors made from concentrated fruits and vegetables.

Dina Cheney (Culinary '03) has her latest cookbook out on January 22nd, Year-Round Slow Cooker: 100 Favorite Recipes for Every Season (The Taunton Press).

Dennis Calabro (Culinary '09) has landed a line cook position with chef Christian Delouvrier at La Mangeoire, the venerable country French Manhattan bistro.

Scott Edwards (Culinary '04) has been named executive chef of Calyer, a market-driven restaurant with global influences, in Williamsberg/Greenpoint.

Billy Mayer (Pastry '10), chef/partner of Bee's Knees Baking Company, has recently opened a retail "Cake Cup" shop in the West Village.

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