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:

Adriano Piazza at Pronto Deli

May 2021

Adriano Piazza (Culinary, '19) introduces Pronto Deli in San Clemente, California, importing ingredients from Italy and fulfilling a long-term goal to reinvent his grandfather's retail space.

Genna Gold making paella

April 2021

Genna Gold (Culinary, '18) launches a catering company specializing in Spanish cuisine and paella from her experience as lead paella cook at Otoño and lead prep cook at Destroyer.

Chef Shant Halajian

February 2021

The Glenmark, a Tribute Portfolio Hotel, reopens with Shant Halajian (Culinary, '19) as executive chef of the lobby-level restaurant, Olia, and the rooftop lounge, Mila.

Amy Baer Robinson

January 2021

Amy Baer Robinson (Culinary, '20) shares her career change story, from NYC film composing to ICE LA, to Epicurean Santa Barbara, a food events club she started that features local talent from the Central Coast, including chefs, winemakers and musicians.

Gabriella Russo

August 2020

Gabriella Russo (Culinary, ’20) headed for Healdsburg, California in Sonoma County to extern at the three-Michelin-starred SingleThread Farms, Chef Kyle and Katina Connaughton’s ryokan (Japanese bed and breakfast) comprising a farm, restaurant and inn.

"Sababa" author Adeena Sussman

June 2020

We catch up with Adeena Sussman (Culinary, ‘06) who decided it was time to publish a cookbook of her own after three books she coauthored became New York Times bestsellers. "Sababa: Fresh Sunny Flavors From My Israeli Kitchen" is based on her culinary experiences in Tel Aviv.