By Tia Cannon, Career Services Department
In April, ICE opened its doors to welcome past students for the Annual Alumni Party. This year’s mood was especially celebratory, as we officially unveiled the launch of the ice.edu website. Though the halls, the familiar, friendly faces of Chef Instructors and staff haven’t changed much, but our look is all new, inviting ICE students to “find their culinary voice.”
During the event, alumni had an opportunity to see what’s new while enjoying refreshments and rubbing elbows with their peers and former instructors. For the staff, it was an amazing opportunity to hear, firsthand, from our graduates about how ICE has transformed their lives.
Amongst the many faculty members in attendance were ICE instructors and industry heavy hitters Chef Toba Garrett and Chef Simon Cass. Chef Toba has expanded her role from teaching recreational cake decorating classes to our new 240-hour Techniques and Art of Professional Cake Decorating program. Likewise, Chef Sim, the founding baker of New York City’s acclaimed Balthazar Bakery, answered questions about Techniques and Art of Professional Bread Baking—a comprehensive, 200-hour program built to accomodate both aspiring bakers and seasoned professionals looking to grow their skill set.
As the night went on, students had the chance to win a range of prizes, including wines curated by Richard Vayda, Director of Wine Studies, and alumni-authored cookbooks. Attendees also got a sneak peek of our new promotional videos, now featured on our website and YouTube channel.
Among the high-profile alumni in attendance was Anthony Sasso (Culinary ’05), Chef de Cuisine of Casa Mono. I was able to hear about all of his new endeavors, including a host of classes in our recreational cooking division. There were many other successful alumni in attendance, ranging from a food truck owner to the Dinex Group’s new HR manager, proving that if you can make it here, you’ve quite a tasty future ahead.