Find your cullinary voice


ICE alum Vivian Howard is featured in Food & Wine's January 2015 issue with the cover recipe & culinary school inspiration, former ICE Chef Instructor Alex Guarnaschelli.December

Vivian Howard (Culinary Arts '03) was featured in the January 2015 issue of Food & Wine about her culinary inspiration: former ICE chef-instructor and Butter executive chef, Alex Guarnaschelli. Howard's funky French gourmet grilled cheeses are featured stacked high on this issue's cover page. "When I was teaching at the Institute of Culinary Education, I'd get students like Vivian who were motivating to be around. They weren't always the loudest, the most talkative or the most boldly dressed," says Alex Guarnaschelli. 

Click here to view the full article and get the recipe for Vivian's Époisses Grilled Cheese and Pepper Jelly Sandwiches (cover feature).


Other Alumni News

Marita Lynn (Culinary '04), owner of Runa and Marita Lynn Catering, was named Entrepreneur/Restaurateur of the Year at the Peruvian Culinary Awards in Washington, DC.

Kristy Lambrou-Del Coro (Culinary '10), culinary nutritionist at Rouge Tomate, was a panelist at the recent New York Times  Food for Tomorrow Conference held at Stone Barns.

As noted in Eater, Sohui Kim (Culinary/Management '02), chef/owner of The Good Fork in Brooklyn, will be opening a Korean BBQ/karaoke spot in the Gowanus area.

Katherine Sprules (Pastry '12), owner of Katherine Sprules Cake Designs, had one of her wedding cakes included in New York Magazine's 2015 Winter Wedding Edition.

Lindsey Becker (Culinary ‘13) is a contestant on the recent season of ABC’s "The Taste."

Carlos Jorge (Culinary ’01) recently accepted the position of executive chef for the upcoming New York City location of Zuma, which originated in London.

After several years with Times Square Marriott Marquis Hotel, Michael Hawk (Culinary '03) is now chef de cuisine of Fountainbleau Miami Beach's oceanside restaurant, La Cote.

Jeff Harris (Culinary '05) has joined Consilient Hospitality as the executive chef of American Food + Beverage in Forth Worth, TX.

Anne Strong (Culinary '09) is now chef de cuisine at Serpico in Philadelphia, PA.


ICE alumni Sara Deseran and Rachel Yang were both awarded 2014 Eater Awards.November

2014 Eater Awards

Congratulations to Sara Deseran (Culinary '97) and Rachel Yang (Culinary '01), who both took home titles at the 2014 Eater Awards. Sara won "Stone Cold Stunner" for her San Francisco restaurant, Chino, while Rachel walked away with two awards-"Restaurant of the Year" for Trove, and "Chef of the Year" for the Seattle area. Rachel, along with Meadow Ramsey (Pastry '02) of Sqirl in Los Angeles, were among the showcase chefs cooking at this year's Eater Awards reception.

Brooklyn Beet Company, a new restaurant in Bay Ridge, Brooklyn, from the co-chef/owner of Korzo, Maria Zizak (Management '06), was featured in the Tables for Two column of The New Yorker.

As noted in EaterCristian Quiroz (Culinary/Management '10), the chef of Txikoto, hosted a Chilean pop-up restaurant in Williamsburg in November.

The James Beard Award shortlisted pastry chef Tiffany MacIsaac (Culinary '02) who has launched Buttercream Bakery, a custom bakery business in Washington, DC.

Michelle Gardner (Management '14) opened Chalait in the West Village, a café that focuses on matcha green tea drinks and specialty coffee.

Charlyne Mattox (Culinary '06) is now food & craft director at Country Living magazine, based in Birmingham, AL.

John DeSimone (Culinary '01) is the corporate executive chef at Fresh&Co in Manhattan.

Dominick Maietta (Culinary '03) has relocated to San Francisco, CA, and is now sous chef at Michael Chiarello's Coqueta in San Francisco.

As noted in the New York Times, Christina Ha (Pastry '10/Management '11), partner in Macaron Parlour, is opening NYC's first cat café, Meow Parlour, next month on the Lower East Side. Customers can enjoy items from the adjoining patisserie while spending time among adoptable cats.

Salvatore Chieffo (Management '04) owns his own food consulting firm, Operational Excellence LLC and is currently working with The Frederick LLC (The Kemble Inn & Table Six Restaurant in Lenox, MA), as well as Fresh & Co in NYC.



It's fall award season in the culinary world! ICE would like to congratulate our honorable alumni and their establishments:

Village Voice Best of 2014 Food + Drink

Best Restaurant Chelsea—El Quinto Pino (Cristian Quiroz, Sous Chef)
Best Restaurant Ditmas Park—The Farm on Adderley (Tom Kearney, Exec Chef)
Best Restaurant East Village—Mighty Quinn's (Alex Smith, Kitchen Manager)
Best Restaurant Union Square—Bar Jamon (Anthony Sasso, Chef de Cuisine)
Best Restaurant West Village—Annisa (Mary Attea, Sous Chef)
Best Pastry Chef 2014—Juni (Mina Pizarro, Pastry Chef)

New York City Guide: Michelin Stars

Anthony Sasso (Culinary '04, chef de cuisine, Casa Mono)
Mina Pizarro (Pastry '02, pastry chef, Juni)
Jared Rubin (Pastry '09, pastry chef, Meadowsweet).

Other alumni notable mentions:

To the chef-owners of The Good Fork (Sohui Kim, Culinary/Management '02) and Rye (Cal Elliot, Culinary '01), who received the Bib Gourmand distinction for their restaurants.

Roots Bistro Gourmand on Long Island, whose chef/co-owner is James Orlandi (Culinary '10), was one of only 8 NY restaurants recently featured on OpenTable's Top 100 Fit for Foodies Restaurants in America.

Anna Gordon (Pastry '09) has turned her Brooklyn Flea/wholesale business, The Good Batch, into a brick-and-mortar location in Clinton Hill, Brooklyn. Read more about her story in the New York Times and Fort Greene Focus.

ICE director of education, Andrea Tutunjian (Pastry '92), along with ICE assistant dean of students, Cara Tannenbaum, recently published their first cookbook, In a Nutshell, which was mentioned in the New York Times.

Katie Barreira (Culinary '07) has relocated to Birmingham, AL, to become test kitchen director of Cooking Light magazine.

Denise Mickleson (Culinary '03) has left Fine Cooking magazine to relocate to Denver, where she is acquisitions editor for cooking content at

Mickey Lee (Management '07) and Jason Lloyd (Management '07) have opened their farm-to-table restaurant, Cow & Clover. The Williamsburg, Brooklyn, eatery has been getting some great early press.


Vic Casanova (Culinary '03), chef/owner of Gusto in Los Angeles, has expanded his empire with Pistola, one of the most hotly anticipated openings of the fall.September

Vic Casanova (Culinary '03), chef/owner of Gusto in Los Angeles, has expanded his empire with Pistola, one of the most hotly anticipated openings of the fall, as noted by Eater. Upon graduating culinary school, Casanova began his career in New York City at Gramercy Tavern, Beppe and Ocean Grill before heading west. Before embarking on his current entrepreneurial ventures, Vic made his name in California as the executive chef at Culina, Modern Italian at the Four Seasons in Beverly Hills and was highlighted as one of Los Angeles' 2010 "Rising Star Chefs" by Modern Luxury.

Tony Trincanello (Management '02) opened The Roost at LA Farm, a newly conceived restaurant at the classic Santa Monica landmark.

Rachel Yang (Culinary '01), the Beard Award-shortlisted co-chef/owner of Joule and Revel, in Seattle, WA, has opened Trove, a highly anticipated new 4-in-1 dining experience, featuring the concepts: Trove Noodle, Trove Parfait, Trove Bar, and Trove BBQ.

Michele Addeo (Pastry/Management '08), owner of Sugar Freak in Astoria, reopened the New Orleans-style restaurant after a extensive renovation. She will launch a second location in Boerum Hill, Brooklyn, in October.

As noted in Eater, Guy Vaknin (Culinary '07), chef/owner of Beyond Sushi, is opening another location of his vegan/vegetarian sushi restaurant in midtown.

Jonathon Stranger (Culinary '04) has opened his second restaurant in Oklahoma City, OK: The R&J Lounge and Supper Club. This retro spot joins Ludivine, which was a Food & Wine magazine People's Choice Best New Chef nominee in 2012...

Marissa Wolkenberg (Culinary '08) is now copy chief of Saveur magazine.

Kelly Stange (Pastry '13) landed a pastry cook position at Restaurant Associates' Deutsche Bank account.

Jenna Sprafkin (Management '06) has been working as the executive chef of Chilmark Tavern on Martha's Vineyard.

Melchy Dorcely (Hospitality '13) has begun a position as front desk specialist with Holiday Inn Club Vacations in Myrtle Beach, SC.

Ingrid Abdullah (Culinary '13) is now a resident chef for Wellness in the Schools, which operates in public schools throughout NYC.


Paras Shah (Culinary '07) is now chef de cuisine of NYC's Dinner Lab, a social dining experience that unites undiscovered chefs with adventurous diners who provide feedback.Paras Shah (Culinary '07) is now chef de cuisine of NYC's Dinner Lab, a social dining experience that unites undiscovered chefs with adventurous diners who provide feedback. The former El Bulli alum was previously sous chef at La Fonda del Sol and other establishments around the world, as well as those in New York like Momofuku Noodle Bar and Per Se where he completed his externship. In this one-minute video, as part of the Dinner Lab Chef Tour, he presents his current menu inspired by his Filipino heritage. 

The New York Times reviewed Lumpia Shack Snackbar, a new West Village Filipino eatery from chef/owner Neil Syham (Culinary '07), in its Hungry City column.

Rovina Sabnani (Culinary '12) has been working in business development for interior design company Creneau International in Dubai, handling their Food & Beverage outlets.

Chef/owner Ann Redding's (Culinary '02) restaurant, Uncle Boon's, has been included in Bon Appetit's list of "50 best new restaurants for 2014."

As noted in the New York Times, Rick Mast (Management '06) has opened Mast Brothers Chocolate Brew Bar inside the company's Williamsburg, Brooklyn, facility, where they are offering hot pour-over and cold brewed cocoa beverages.

Jody Eddy (Culinary '07) pens an article, "Will Native American Cuisine Ever Get Its Due?" for the current issue of Food & Wine magazine. Her next book, with co-author Gunnar Karl Gíslason, North: The New Nordic Cuisine of Iceland, comes out next month.

As noted in the New York Times, Charles Bivona (Culinary '09) is the executive chef of the newly reopened Petaluma on the Upper East Side.

Jared Rubin (Pastry '09) is now pastry chef of Meadowsweet in Brooklyn.

Joe Comizio (Management '08) has opened Trattoria San Giorgio in Millbrook (Duchess County), NY.

Erica Leahy (Pastry '01) has been named pastry chef of Chris Cannon's new restaurant, Jockey Hollow Bar & Kitchen, located in New Jersey's historic Vail Mansion.

Marissa Drago (Culinary '04) is the director of catering for Financier Patisserie's 10 locations. 



Zagat's "30 Under 30" list saw the following ICE alumni among its list of influential young NYC food/restaurant professionals:

Brooke Siem (Culinary '09), owner/co-founder of Prohibition Bakery and Titus "Danny" Wang (Culinary '04), sous chef, Morimoto

Josh Laurano (Culinary '05), who started his long career with the Batali & Bastianich Hospitality Group as an extern at Lupa, has come full circle, assuming the position of executive chef of the restaurant. Hear his story in this great Heritage Radio interview.

Zoe Nathan (Culinary '01), co-owner of Los Angeles' Rustic Canyon Wine Bar, Huckleberry Cafe, Milo & Olive, and Sweet Rose Creamery (multiple locations), appears in the July issue of Food & Wine Magazine. This fall brings the arrival of two new restaurants, a wine bar, Esters, and a Southeast Asian brasserie, Cassia, as well as her first cookbook, Huckleberry.

Samantha Whitlam (Management '14) has joined Major Food Group (Torrisi, Parm, Carbone) as director of operations and has also received a Les Dames d'Escoffier Scholarship.

Jessica Lin (Culinary '09) launched General Tso'Boy, a Chinese-American sandwich concept, at the Long Island City Flea & Food.

As noted in The New York Times, Missy Robbins (Culinary '95) is consulting on the menu for Corkbuzz Wine Bar, opening in the Chelsea Market.

Chris Voigtsberger (Culinary '10) is now executive chef of Acacia, a fine dining restaurant in Lawrenceville, NJ.

Dr. Sonali Ruder (Culinary '10) is the co-author of a new cookbook, The Greek Yogurt Diet. She is also blogs at The Foodie Physician.

Nora Lidgus (Pastry '08), who has been baking under acclaimed head baker Peter Endriss at Runner & Stone in Brooklyn, recently spent some time at Ferran Adria's El Bulli Lab in Spain. She was working with other chefs and a couple of artists on a project about data and cuisine.

The L Magazine
has included a couple of ICE alumni businesses in their "2014 Restaurant Superlatives" list in the July issue: Best Burger: Fritzl's Lunch Box (Daniel Ross-Leutwyler, Culinary '04) and Best Ramen: Chuko (James Sato, Culinary '03).

Diane Holland's (Pastry '09) Blue Tulip Chocolates, in Rye, NY, won the 2014 Best of Westchester award for Chocolate Shop.


Georgianna Hiliadaki and Nikos Roussos are the Michelin starred chefs of Funky Gourmet.June

Georgianna Hiliadaki (Culinary/Management ’03) and Nikos Roussos (Culinary ’03), chef/owners of the Michelin 2-star Funky Gourmet in Athens, Greece, have opened Opso, a casual eatery in London, UK.

Carl Waldheim (Hospitality '14) is manager of Pomme Palais, the Michel Richard patisserie concept in the New York Palace Hotel.

Former Del Posto chef de cuisine, Anthony Scotto (Culinary '04), has joined the AltaMarea Group as executive sous chef at The Bedford Post Inn, where they will be opening a new restaurant, Campagna, in the Richard Gere-owned property.

Vivian Howard (Culinary '03), chef/owner of Chef & the Farmer and host of PBS's "A Chef's Life," appeared on the Today Show to demo a week's worth of Southern accented meals. She recently cooked a showcase dinnier at the James Beard House as well.

Samantha Whitlam (Management '14) has joined Major Food Group (Torrisi, Parm, Carbone) as director of operations and has also received a Les Dames d'Escoffier Scholarship.

Kendal Duque (Culinary ’96), former opening chef of Sepia, has been named executive chef of Brass Monkey Brasserie, opening in Chicago.


Mary Attea (Culinary '11) and Aaron Gottesman (Culinary '10) are named among 50 semi-finalists for the 2014 "Eater Young Guns".May

2014 "Eater Young Guns"

Mary Attea (Culinary '11) and Aaron Gottesman (Culinary '10) are named among 50 semi-finalists for the 2014 "Eater Young Guns". Mary is currently the Chef de Cuisine at Annisa in New York, NY. Aaron is currently the Chef de Cuisine at Fat Ham in Philadelphia, PA.

2014 Peabody Awards

ICE Alumnus Vivian Howard (Culinary Arts '03) received a 2014 Peabody Award for her work on television show A Chef's Life. The Peabody—often referred to as the "Pulitzer Prize" for broadcast—was awarded to Howard and the show's crew for it's refreshing spin on "reality" television. As stated on the awards' website: "Apart from its fresh takes on grits and greens, [the show] serves up a nuanced, non-stereotypical portrait of the rural and small-town American South, something rarely seen on television…For its refreshingly unsensational depiction of life and work in a modern restaurant – with generous sides of Southern folkways and food lore – A Chef’s Life receives a Peabody Award."

2014 James Beard Awards

We are thrilled to congratulate ICE alumni Amy Thielen (Culianry Arts '00), Greta Anthony (Pastry & Baking Arts '95) and Ed Behr (Culinary '84) on their James Beard Award wins, recognizing their contributions to the fields of food publishing and media. Amy's cookbook The New Midwestern Table won in the category of "American Cooking", while Greta's work on Martha Stewart brought home the award for "Television Program - in Studio or Fixed Location". Renowned Founder and Editor of The Art of Eating, Ed Behr, was one of six inductees into the Beard Foundation's "Who's Who of Food and Beverage in America".

Brian Recor (Culinary '01), chef de cuisine of Morgan's in the Desert, in La Quinta, CA, was one of the evening’s featured gala chefs.

Matthew Riznyk (Management ’04), executive chef of Great Performances, oversaw the Book, Broadcast and Journalism portion of the awards gala for the second year running.

Other Alumni News:

Ristorante Morini, the newest restaurant from Michael White's AltaMarea Group, with David Schneider (Culinary '02) as its opening general manager, received a 2-star review from The New York Times.

Pete Daversa (Culinary '04), formerly of Hill Country, has teamed up with Kenny Callaghan (formerly chef/partner of Blue Smoke) to man the pits at a new American barbeque restaurant in London called Big Easy.

Richard Beichner (Culinary '91) has relocated to Savannah, GA, where he is the new executive chef of the Mansion on Forsyth Park, a AAA 4-Diamond, Conde Nast Traveler "Top Hotel."

Three ICE alum-owned businesses are included in New York Magazine's list of 17 Cool New Things to Eat and Drink Before Labor Day: R & D Foods - Sara Dima (Culinary '04); BeeHive Oven - Treva Chadwell (Culinary '08); and Lumpia Shack - Neil Syham (Culinary '07).


Florian Pinel (Culinary '05), IBM senior software engineer, has been leading the technological efforts of the IBM cognitive cooking project,

Florian Pinel (Culinary '05), IBM senior software engineer, has been leading the technological efforts of the cognitive cooking project, which combines IBM's computational creativity advancements with the culinary expertise of ICE's own chefs, creative director Michael Laiskonis and director of culinary development James Briscione. Some of the fruits of the collaboration were featured in the IBM Food Truck event at the SXSW Festival in Austin.

Good Morning America featured its brides-to-be talking and tasting cake with Madison Lee Mangino (Culinary '07), pastry chef/owner of Madison Lee's Cakes at the New York Magazine Weddings event.

Tim Healea (Culinary '98), was included in the recent Bread Issue of The New York Times, as one of a "constellation of baking stars" in the bread world today. He is owner of Little T Baker, with two locations in Portland, OR.

Michelle Hernandez (Management '13) rolled out her food truck business, Mordi's Schnitzel Truck, in Jersey City.

Nate Meshberg (Culinary 2010) has launched Ft. Greene Farms, a Brooklyn-based small batch, hand crafted food company.

The New York Post's review of Bobby Flay's new restaurant, Gato, takes note of executive pastry chef Clarisa Martino's (Pastry '04) "strong, modernized-traditional desserts,” while GQ’s 3-star review urges you to have “every one [of her desserts]: the crostada, the crema catalana, the tarte Tatin, the cheesecake, and the bread pudding.”

Peter Lugo (Pastry '10) reports in from Amy's Bread where he has been promoted to the daytime pastry chef position. He began with the company as an extern.

The following ICE alumni have been named among Martha Stewart Weddings' "Top 63 Pastry Pros in the Country": Lauren Bohl White (Pastry/Management '10), owner of A White Cake and A Simple Cake; David Crofton (Pastry '03) of One Girl Cookies, Wendy Kromer (Pastry '93) of Wendy Kromer Confections and Elisa Strauss (Pastry '01) of Confetti Cakes.



The 2014 Awards Season Celebrates ICE AlumniMarch

2014 Award Season Celebrates ICE Alumni

The Institute of Culinary Education takes great pride in the success and advancement of our staff and alumni. As we enter the culinary awards season, we are thrilled to recognize the wide variety of nominations, honors and awards that have been presented to members of our school community. From a Thai-inspired restaurant, to a chocolate-centric cookbook, award-winning turns on food television to the nation’s best bakeries, their culinary accomplishments could not be more diverse.

The following alum are semifinalists for the James Beard Foundation's 2014 Awards:

Ann Redding (Culinary Arts ’02) and her husband Matt Danzer’s New York City restaurant, Uncle Boons, is a semi-finalist for “Best New Restaurant (in America)”.

Tiffany MacIsaac (Culinary Arts ’02), Executive Pastry Chef/Co- Owner, Neighborhood Restaurant Group in Washington, D.C. / Virginia is named an “Outstanding Pastry Chef” semi-finalist.

Rachel Yang (Culinary Arts ’01) and her husband Seif Chirchi are nominated as semi-finalists as “Best Chef: Northwest” for their work as Chef/Owners of Joule Restaurant in Seattle.

Vivian Howard (Culinary Arts ’03) is a semi-finalist for “Best Chef: Southeast” as Chef/Co-Owner of Chef & the Farmer in Kinston, NC. She is also nominated for “Television Program, On Location” for her work as host of A Chef’s Life on PBS.

Amy Thielen (Culinary Arts '00) is a semi-finalist in "Television Program, in Studio or Fixed Location" as Host of Heartland Table on the Food Network. She is also nominated for her book, The New Midwestern Table: 200 Heartland Recipes, in the "American Cooking" category.


In addition, five alumni were nomintated for their work in food media and one was inducted into the organization’s “Who’s Who of Food & Beverage in America”.

Kristen Miglore (Culinary Arts ‘09) is nominated for her Food52 column “Genius Recipes” in the JBFA media category of “Food-Related Columns”.

Sarah Copeland (Culinary Arts ’02) is nominated as a cookbook author in the “Vegetable Focused and Vegetarian” category for Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.

Greta Anthony (Pastry & Baking Arts ’95) is nominated for her work as Producer on Martha Stewart’s Cooking School in the “Television Program, In Studio or Fixed Location” category.

Jamie Tiampo (Culinary Management ’06) is nominated for his work with SeeFood Media as a host of Upwave Eat Videos in the category of “Video Webcast, Fixed Location and/or Instructional”.

Ed Behr (Culinary Arts ’84) will be inducted into the JBF “Who’s Who of Food & Beverage in America” on May 5th, for his significant contributions to the industry as the founder, editor and publisher of the quarterly food magazine, The Art of Eating.

IACP Journalism Award Finalists

Sarah Copeland (Culinary '02), Real Simple, "Things Cooks Know": Culinary Based Column

Rick Mast (Management '06), Mast Brothers Chocolate: A Family Cookbook: Single Subject


Michelin Guide – "Main Cities of Europe" 2014

In March, the internationally renowned Michelin Guide released its updated guide for the leading culinary cities in Europe. Among the most exciting new additions is the Funky Gourmet in Athens, Greece. The restaurant, run by ICE alumni Georgianna Hiliadaki (Culinary Management '03) and Nikos Roussos (Culinary Arts '03) was awarded two Michelin stars for the "immeasurable thought, creativity and above all the taste, which matches [the chefs] playfulness". The new rating ranks Funky Gourmet as one of only two 2-star restaurants in Greece, the highest Michelin designation currently awarded in the country.


Eden Grinshpan named Forbes 30 under 30.


Eden Grinshpan (Management '09) was named one of 2013's "30 Under 30" young professionals in the food & wine industry by Forbes Magazine.

Matthew Hyland's (Culinary '05) new restaurant, Emily, gets the critic's stamp of approval from Tasting Table.

Pippa Calland (Culinary '94) is chef/partner of Midst8 Taco in LeMoyne, PA. Pippa studied under Oaxacan food authority, Susana Trilling, in Mexico, prior to opening and is sourcing ingredients locally and sustainably.

Tracy Friedman (Management '08) has been hired as event sales manager of the Rainbow Room, the NYC landmark scheduled to reopen later this year.

Congratulations to both Anthony Sasso (Culinary/Management '04), chef de cuisine of Casa Mono, and Anthony Ricco (Culinary '01), chef de cuisine of Spice Market, both of whom are marking the 10th anniversaries of their popular-as-ever restaurants. Check out Tasting Table's and Nation's Restaurant News' acknowledgements of the big milestones.

Dan Segall (Culinary '02) is now group executive chef of The Big Idea, based in Singapore. The group operates 6 different concepts, with 10 total outlets across the Asia Pacific region.

Joseph Wrede (Culinary '95), a Food & Wine 10 Top Chef, is back on the New Mexico food scene with the recent opening of Joseph's, in Santa Fe.

Kira Allen (Hospitality '11) is now maitre d' at The Breslin Bar & Dining Room in the Ace Hotel.

Ravi Babu (Management '07) is now general manager of Chobani SoHo.

Jason Soloway's Wallflower (Management '11) garners a Critics Pick in the New York Times' Hungry City column.


Vivian Howard (Culinary '03), chef/owner of Chef & the Farmer in Kinston, NC, was the subject of an Eater interview about her restaurant and the PBS documentary series, A Chef's Life, which follows her and her team's celebration of eastern North Carolina cuisine.

Eden Grinshpan (Management '09) was named one of 2013's "30 Under 30" young professionals in the food & wine industry by Forbes Magazine. She is the host of "Eden Eats" and "Log On and Eat with Eden," on the Cooking Channel.

Uncle Boon's, with Ann Redding (Culinary '02) as co-chef/owner, was included in The New York Times as part of critic Pete Wells' 10 Best Restaurants of 2013.

The Daily Meal is out with its list of America's 50 Best Bakeries and two ICE alumni nab spots on the list. At #32 is Little T American Baker, owned by Tim Healea (Culinary '98), located in Portland, OR, while NYC's Levain Bakery, owned by Connie McDonald (Culinary '93) comes at #6.

Gretchen VanEsselstyn (Culinary '01) is now the education programs director at the Specialty Food Association (formerly NASFT), the organization behind the Fancy Food Show.

Emily Peterson (Culinary/Management '09) is now executive chef of Astor Center. She also hosts a call-in cooking questions show on Heritage Radio, called Sharp & Hot.

Matthew Hyland (Culinary '05) and wife, Emily, have opened Emily in Clinton Hill, Brooklyn.

Andy Xu (Culinary '02) has been named executive chef of The Red Cat.

The Time Out New York Food & Drink Award nominees are out, and the following ICE alumni-affiliated restaurants are among those nominated: Best New Cocktail Bar - Golden Cadillac (Chef Miguel Trinidad, Culinary '07); Best New Southeast Asian - Uncle Boons (Chef Ann Redding, Culinary '02); and Best New Steakhouse - Quality Italian (Director of Hospitality Jonathan Goldberg, Management '03). Cast your vote here today.

Kerry Rivelli-LaValley (Culinary '07) will be part of the culinary dream team assembled for the Super Bowl this weekend at Metlife Stadium. As chef supervisor for Delaware North Companies, she will be responsible for running one of the main kitchens for some 40 stadium suites. Kerry also works full-time for D'Artagnan.

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