From award-winning restaurateurs and chefs to food media leaders, hotel managers and 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. And meet some of our all-star alumni here
ICE graduates make headlines with awards and nominations, restaurant rankings in the media, television appearances and great reviews. Read more about the latest restaurant openings and expansions, promotions and successes among ICE’s community of alumni.
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.
See above for a list of industry organizations.
Our graduates have pursued a wide array of careers in the culinary and hospitality fields with ICE diplomas and certificates, from cooking and baking positions to restaurant, bakery or food business ownership, hotel management, and events planning. See where an ICE education can take you.
Here are some of the ICE alumni who have inspired us in the past year:
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
Executive chef and partner at Heirloom Kitchen, David Viana (Culinary, ’04) makes his debut as a contestant on "Top Chef" season 16.
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.
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 (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 (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
Simone Tong (Culinary/Management, ’11), chef-owner of Little Tong Noodle Shop, received rave reviews for a new location on 53rd Street geared toward the Midtown takeout-lunch crowd.
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.
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.
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 by Karen Mordechai
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.”
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.
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:
