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Alumni

Alumni News, Resources & Inspiration

From award-winning restaurateurs and food media leaders to test kitchen chefs and food entrepreneurs, our alumni continue to rank among the most noteworthy names in the food and hospitality industries.

Graduates can pursue positions as executive, pastry or private chefs; event or public relations professionals; food policy or non-profit leaders; retailers or product developers; authors or on-air hosts; and, of course, wine or mixology experts. See how former students have achieved success in catering, hotel management, product sourcing and beyond.

Check out the recent headlines featuring ICE graduates below. You can also find profiles of some of our all-star alums by clicking here.

A great way to network and find new opportunities in the culinary and hospitality industries is to get involved with industry organizations. ICE students and graduates participate in the most highly regarded institutions of their fields, including the following industry organizations:

Alumni News

Here are some of the ICE alumni who have inspired us in the past year:

Zoe Nathan

January 2019

Zoe Nathan (Culinary, '01), co-owner and head baker of acclaimed Santa Monica restaurant group Rustic Canyon, is opening an eighth restaurant.

Photo by Emily Hart Roth

Kerry Brodie

November 2018

Kerry Brodie (Culinary, '17), founder of Emma's Torch, was the recipient of the 2018 Outstanding Graduate Award from ACCSC, which accredits ICE and hundreds of career schools around the country.

Sohui Kim

October 2018

The New York Times highlights the best cookbooks to look for this fall and four were written by ICE alumni: "Emily: The Cookbook" by Matt Hyland (Culinary, '04), "Korean Home Cooking" by Sohui Kim (Culinary/Management, '02), "I Am a Filipino: And This Is How We Cook" by Miguel Trinidad (Culinary, '07), and "Food52 Genius Desserts: 100 Recipes That Will Change the Way You Cook" by Kristen Miglore (Culinary, '08), all available for order or preorder.

Mashama Bailey

September 2018

Mashama Bailey (Culinary, ’02), chef/partner of The Grey, in Savannah, Georgia, will be one of the stars of Netflix's "Chef's Table" series in season 6, airing 2019.

Photo by Chia Chong

Jared Male

August 2018

Jared Male (Management, ’10) opened Randall’s Barbecue on New York’s Lower East Side. Jared gained barbecue experience at New York’s prominent Dinosaur Bar-B-Que and Hill Country Barbecue restaurants, followed by London's Big Easy Bar.B.Q & Crabshack. Randall’s Barbecue has offered catering and hosted pop ups since 2015; this is the first brick-and-mortar location.

Photo by Molly Tavoletti

Ayesha Nurdjaja

June 2018

Ayesha Nurdjaja (Culinary, '06) brought her Mediterranean fare to the James Beard House at its Summer in the Mediterranean event. Ayesha collaborated with the chefs from Shuka’s sister restaurants — Cookshop, Rosie’s and Vic’s — on a menu of Sicilian mezze.

Suzanne Cupps

May 2018

As reported in The New York Times, Suzanne Cupps (Culinary, '05), executive chef of Untitled at The Whitney, produced a cherry jam to complement the museum's exhibit of works by American artist Grant Wood.

Stacy Adimando is a graduate of Institute of Culinary Education NYC.

April 2018

The 2018 James Beard Media Award Winners were announced and international cookbook "Nopalito" (Ten Speed Press, Spring 2017), which Stacy Adimando (Culinary, '10) co-authored with the chef from San Francisco's Nopalito restaurant, won in the Cookbooks and Broadcast Media category. Stacy is a food and travel journalist, cookbook author, recipe developer and the executive editor at Saveur magazine.

Photo credit: Karen Mordechai

Missy Robbins

March 2018

The James Beard Awards Semifinalists were announced and Missy Robbins (Culinary, '95) was among the honorees for Best Chef: New York City. In 2016, Missy opened her first restaurant, Lilia, in Brooklyn, bringing "the best of Italy to Williamsburg where wood-fired seafood, hand-crafted pastas, classic Italian cocktails and warm hospitality come together to create a casual dining experience." Looking back at her time in school, Missy says, “ICE was particularly helpful when it came time to go on externship. The school made it possible to get hooked into exactly the restaurant where I wanted to be and things just took off from there.”

Rachel Yang graduated the Institute of Culinary Education

February 2018

The James Beard Awards Semifinalists have been announced and Rachel Yang (Culinary, ’01) is in the running for Best Chef: Northwest for her restaurant, Joule, in Seattle. Yang was also a James Beard Awards semifinalist in 2009, 2010, 2011 and 2012.