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 dining 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 many highly regarded institutions in 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 event planning. See where an ICE education can take you.
Here are some of the ICE alumni who have inspired us in the past year:
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).
Guy Vaknin's (Culinary, '07) Beyond Sushi group of plant-based restaurants, with six locations in Manhattan, expanded to Long Island City.
Paras Shah (Culinary, ‘07) reshaped the menu at Valencian Gold, their fast-casual paella operation in Las Vegas, to donate food to first responders and essential workers.
Simone Tong (Culinary Arts/Management, ’11) and Winston Chiu (Culinary, ’13) work together to make Little Tong Noodle Shop part of Rethink Food's restaurant response program.
ICE alumni Adrienne Cheatham (Culinary, '07), Michael Jenkins (Culinary/Management, '06) and Kwame Williams (Culinary, '07), visited our New York campus for a panel moderated by James Beard Foundation Culinary Director Jameeale Arzeno in honor of Black History Month.
Rose Noel (Culinary, ‘13) opens Union Square Hospitality Group’s first full-service restaurant in D.C., Maialino Mare, as executive chef.
The 2020 Michelin Guide New York recognized a roster of restaurants led by ICE alumni, including L’Appart's fourth consecutive one-star review, calling the "mini praline soufflé matched with praline ice cream" from Pastry Chef Mina Pizarro (Pastry, ‘02), "always on point."
Edward (Eddie) Mao (Management, '18) launched Mao Bao, serving Chinese sheng jian bao at Smorgasburg and a kiosk on The High Line.
The New York Times announced the chefs selected to participate in its inaugural food festival, including Matt Hyland (Culinary, '05), owner of Pizza Loves Emily, Emmy Squared and Violet, and Sohui Kim (Culinary/Management, ‘02), owner of Insa and The Good Fork.
Paras Shah (Culinary, ‘07) introduces fast-casual paella restaurant Valencian Gold in Las Vegas. “It’s important to create a place where people will want to spend their time, enjoy the food and experience good service,” he says. With positive coverage from Eater Vegas, the Las Vegas Review-Journal and Las Vegas Weekly, it looks like Valencian Gold is just that.
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:
