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.
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:
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.
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.
Shenarri “Greens” Freeman (Health-Supportive, ‘20) opened vegan soul food concept Cadence in the East Village as executive chef.
Peter Martinez (Culinary, ‘15) appears on Gordon Ramsay's "Hell's Kitchen" and shares his success with The Digital Food Truck in New Jersey.
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 (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 (Pastry, ‘00) appears on Pastry Arts Magazine’s podcast to discuss her career path from fashion to cake designer to teaching and consulting.
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 (Culinary/Management, ’08) released a cookbook, "Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day," on Sept. 1.
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.
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.
The James Beard Foundation announced its 2020 award finalists, featuring Rachel Yang (Culinary, ‘01), who was nominated for Best Chef: Northwest & Pacific, and Missy Robbins (Culinary, ‘95), who was nominated for Outstanding Chef.
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:
