Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success in a plethora of different avenues in the food world. Check out just some of the alumni finding success and making recent headlines.
* Laura Nuter (Culinary/Management ’05)’s a new emporium of olive oils, vinegars and more, The Filling Station, was included in the New York Times. The store is located in the Chelsea Market and sells their products in reusable containers.
* James Simpkins (Culinary ’03) is the inaugural culinary artist in residency at the Quimby Colony in Portland, ME, where he will be developing historical recipe reconstructions based on American food culture.