Alumni News, Resources & Inspiration

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

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Alumni News

ICE graduates make headlines with awards and nominations, restaurant rankings in the media, television appearances and dining reviews. Read more about the latest restaurant openings and expansions, promotions and successes among ICE’s community of alumni.

alumni resources at culinary school

Alumni Resources

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 many highly regarded institutions in their fields.

Hotel in NYC

Alumni Careers

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 event planning. See where an ICE education can take you.

Careers inside the kitchen

Careers outside the kitchen

Alumni News

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

Matt Hyland

June 2021

ICE alumni Gail Simmons (Culinary, '99), Matt Hyland (Culinary, '05), Shenarri “Greens” Freeman (Health-Supportive, '20), and Gabriella Russo (Culinary, '20) spoke at our 2021 virtual commencement ceremony.

David Schneider

May 2021

David Schneider (Culinary, ‘02) shares his career pivot from being in the kitchens of Union Square Hospitality Group and Altamarea Group to directing operations at Portale Restaurant.

bakers box

April 2021

Joy Cho (Pastry, '19) and Shari Tanaka (Pastry, '12) collaborated with ICE students Stephanie Loo and Ying Ting Hu on With Warm Welcome's Bakers Box to elevate the AAPI community.

Shennari Greens at Cadence

March 2021

Shenarri “Greens” Freeman (Health-Supportive, ‘20) opened vegan soul food concept Cadence in the East Village as executive chef.

Chef Peter Martinez

February 2021

Peter Martinez (Culinary, ‘15) appears on Gordon Ramsay's "Hell's Kitchen" and shares his success with The Digital Food Truck in New Jersey.

Chefs Victor Amarilla and Greg Proechel

January 2021

Victor Amarilla (Culinary, ‘15) and Greg Proechel (Culinary, ‘09) are the chefs at the helm of Debajo, a new tapas restaurant with heated outdoor seating at the Made Hotel.

Christina delli Santi

December 2020

Christina delli Santi (Hospitality, ’15) is now a project manager for Saira Hospitality, a nonprofit that works with hotel partners and communities to provide free education in areas where hospitality centers are being developed in order to train local talent.

Elisa Strauss

November 2020

Elisa Strauss (Pastry, ‘00) appears on Pastry Arts Magazine’s podcast to discuss her career path from fashion to cake designer to teaching and consulting.

Pastry Chef Michelle Palazzo

October 2020

Frenchette Pastry Chef Michelle Palazzo (Pastry, ’09) is collaborating on the pastry and bread offerings at the Frenchette Bakery, which just took over the old Arcade Bakery space in Tribeca.

Eden Grinshpan

September 2020

Eden Grinshpan (Culinary/Management, ’08) released a cookbook, "Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day," on Sept. 1.

Simone Tong

August 2020

Simone Tong (Culinary/Management ‘11) gained wide recognition for her contemporary take on Yunnan rice noodles called mixian at Little Tong Noodle Shop. Now she’s opened the doors at Silver Apricot, on a mission to introduce a new type of seasonally driven Chinese-American cuisine to New Yorkers.

Connor Kalantari volunteered with Rethink Food at Eleven Madison Park

July 2020

Four ICE alumni share how they fought food insecurity and supported social justice amid the impact of the pandemic and Black Lives Matter, including Bisma Akhtar (Pastry, ‘19), Jen Jensen (Pastry, ‘04), Connor Kalantari (Culinary, ‘20) and Jazmin Johnson (Culinary, ‘20).

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: