On May 10, 2004, seven alumni of The Institute of Culinary Education (ICE®) were recognized or participated at the 14th Annual James Beard Foundation Awards at the Marriott Marquis in New York City. Collectively, this is a tremendous affirmation of the success and impact that the school’s career program alumni are having in the culinary world.
Rising Star Chef Award
The Gallo of Sonoma Rising Star Chef of the Year award was won by Chef Allison Vines-Rushing*, a year 2000, highest-honors graduate of ICE®. She is the chef at Jack’s Luxury Oyster Bar in New York City, which opened in October of 2003. Prior to this, she was a chef at Alain Ducasse and Picholine in New York City and Brennan’s in New Orleans. Chef Vines-Rushing is a native of West Monroe, Louisiana. The Rising Star Chef award is presented to a chef, age 30 or younger, who displays an impressive talent, and who is likely to make a significant industry impact in years to come.
ICE Alumni Nominees
ICE alumni were also nominees in four other categories:
• Steve Samson ('97), Executive Chef Outstanding Restaurant in America, Valentino, Los Angeles
• Robert Nagle ('02), Managing Partner
• Deborah Snyder ('96), Pastry Chef Best New Restaurant in America, Lever House, New York
• Gina DePalma ('94), Pastry Chef Outstanding Pastry Chef in America, Babbo, New York
• Greta Anthony ('95), Producer National Television Food Segment, Martha Stewart Living (CBS Television)
The Awards Reception
Thirty-two chefs from around the world were invited to cook for over 1,700 industry leaders and celebrities at the tasting reception, themed “¡Sabor Latino! – Latin Flavor,” following the awards. Chef Erio G. Cavalieri, a ’01 graduate of ICE®, was chosen to represent Chile and the Chilean Trade Commission. Chef Cavalieri’s past training included stints at New York City restaurants Le Bernardin, Veritas and Chicama.
Additionally, 75 current ICE® students volunteered throughout the week and the day and evening of the event to help put on the awards banquet.
The Institute of Culinary Education’s career programs last seven to eleven months and include diplomas in Culinary Arts, Pastry & Baking and Culinary Management. Job placement is available to all graduates, and financial aid is available to those who qualify. Class sizes, program length and tuition are less than virtually every other major culinary career program in the nation. The chef-instructors at ICE® include over thirty professionals, almost all of whom have significant experience in top New York City restaurants
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 www.iceculinary.com.