Institute of Culinary Education Students Contribute and Learn at Action Against Hunger's New York City Fundraiser

NEW YORK, NY — On October 16, 2003, a student team from The Institute of Culinary Education contributed and prepared all the hors d’oeuvres for Action Against Hunger’s 4th Annual World Food Day benefit gala. The event, held at New York City’s Yale Club, was attended by over 300 people, and raised $306,000 for the organization.

The evening’s honorees were Tim and Nina Zagat, and Professor Michael Golden. Mr. & Mrs. Zagat are co-founders and co-chairs of Zagat Survey. Professor Golden is a professor emeritus at the Aberdeen University, and chairman of Action Against Hunger’s international scientific committee.

Action Against Hunger is a world leader in the fight against hunger. With programs in over 40 countries, the organization focuses on four fronts – nutrition, water and sanitation, food security, and health. AAH’s scientific committee pioneered the therapeutic milk formula now used by all major humanitarian organizations (

Other members of New York City’s food community also participated and contributed to the event. The first course was provided by D’Artagnan (Chef Arianne Daguin), the entrée by Café Joul (Chef Bertrand Vernejoul) and dessert by Patisserie Payard (Chef Francois Payard).

The student team from The Institute of Culinary Education was led by Director of Student Affairs, Andrew Gold. Chef Gold and his team made seven different hors d’oeuvres, including duck confit in a phyllo twist, lamb tenderloin with cashew and mint pesto, and king crab with Armagnac and black truffle. A former executive chef and ICE® chef-instructor, Chef Gold commented, “Taking the techniques of cooking from the classroom to the workplace is the best experience a culinary student can have. The precision of timing and speed skills that are tested in the real-life of food service is essential to a new cook.”

About ICE

The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at