Search Results for: "James Beard Awards"

When we hear about ICE alumni being recognized for their accomplishments in the food and hospitality industry, we feel like parents of an Olympic gymnast who just nailed a perfect landing — thrilled. With the announcement of the James Beard Award nominees, we’re both thrilled and proud of the ICE alumni who made the list — plus we’re rooting for them to take gold when the winners are announced this April (Media) and May (Restaurants and Chefs). We’re pleased to share the following ICE graduates who were nominated for the 2017 James Beard Awards:

James Beard Award Medallion

Media Awards

American Cooking

Deep Run Roots: Stories and Recipes from My Corner of the South
Author: Vivian Howard
 (Little, Brown and Company) — Culinary Arts, 2003

Video Webcast, Fixed Location and/or Instructional

Kitchen Conundrums with Thomas Joseph
Airs on: marthastewart.com and YouTube
Producer: Greta Anthony
 — Pastry Arts, 1995

Restaurant and Chef Awards

Best Chef: New York City (Five Boroughs)

Missy Robbins — Culinary Arts, 1995
Lilia –
 Brooklyn, NY

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Rachel Yang — Culinary Arts, 2001
Joule — Seattle, WA

 

We’re also proud of alumni who worked closely with this year’s nominees, including:

Outstanding Chef

Gabrielle Hamilton
Prune
 Restaurant — New York, NY (Ashley Merriman (Culinary Arts, 2004) is co-chef)

Best Chef: West (CA, HI, NV)

Jeremy Fox
Rustic Canyon Wine Bar and Seasonal Kitchen — 
Santa Monica, CA (Zoe Nathan (Culinary Arts, 2001) is co-owner)

By Carly DeFilippo

Often referred to as the “Oscars of Food”, the annual James Beard Awards honor the country’s most respected chefs, restaurateurs, beverage professionals, food journalists, activists and media professionals. As one of the most anticipated culinary events each year, the JBF gala is always full of exciting wins for the ICE alumni community and offers an exceptional opportunity for current ICE students to volunteer alongside the industry’s most respected chefs.

ICE students support alumnus Brian Recor, Chef de Cuisine at Morgan's in the Desert.

ICE students support alumnus Brian Recor, Chef de Cuisine at Morgan’s in the Desert.

This year, we were thrilled to have 36 culinary and pastry students participate (more than any other culinary school!), supporting such esteemed chefs as Kevin Sbraga (Sbraga Dining—Philadelphia), Bill Corbett (Absinthe Group—San Francisco), Robert Del Grande (Restaurant RDG/Bar Annie—Houston), Paul Qui (Qui—Austin) and Sue Torres (Tierra—Westport, CT).

ICE President Rick Smilow caught up with alum Gail Simmons, nabbing a selfie with famed musician and food lover, Questlove.

ICE President, Rick Smilow, caught up with alum and Top Chef host, Gail Simmons, nabbing a selfie with famed musician and food lover, Questlove.

It was also exciting to see ICE alumni Brian Recor, Chef de Cuisine at Morgan’s in the Desert (La Quina, CA), and Aaron Gottesman, Chef de Cuisine at The Fat Ham (Philadelphia), representing their home restaurants at Monday night’s gala. Additionally, at Friday’s Broadcast, Book and Journalism awards, ICE alumnus Matthew Riznyk, Executive Chef at Great Performances, masterminded and oversaw the catering for more than four hundred of the most influential personalities in food media and publishing.

ICE culinary student Mariseli volunteers alongside alumnus Aaron Gottesman (Chef de Cuisine, The Fat Ham—Philadelphia). JBF award winner and ICE alum Amy Thielen attends Monday's gala with her husband.

ICE culinary student Mariseli volunteers alongside alumnus Aaron Gottesman (Chef de Cuisine, The Fat Ham—Philadelphia). JBF award winner and ICE alum Amy Thielen attends Monday’s gala with her husband.

Last, but certainly not least, we were thrilled to congratulate ICE alumni Amy Thielen, Greta Anthony and Ed Behr on their Beard award wins, recognizing their contributions to the fields of food publishing and media. Amy’s cookbook The New Midwestern Table won in the category of “American Cooking”, while Greta’s work on Martha Stewart brought home the award for “Television Program – in Studio or Fixed Location”. Renowned founder and editor of The Art of Eating, Ed Behr, was one of six inductees into the Beard Foundation’s “Who’s Who of Food and Beverage in America”.

ICE President, Rick Smilow, catches up with JBF award-winning alum Ed Behr.

ICE President, Rick Smilow, catches up with JBF award-winning alum Ed Behr.

By Carly DeFilippo

 

Last night, ICE students and recent graduates cooked with the culinary stars at the James Beard Awards. Among the hundreds of volunteer opportunities we organize each year, these annual awards stand out as one of the most exciting, providing students with the chance to cook alongside such influential chefs as Grant Achatz, Michael Mina and Marcus Samuelsson.

ICE President Rick Smilow and Culinary Relations Manager Virginia Monaco pose with a trio of hardworking student volunteers.

ICE President Rick Smilow and Culinary Relations Manager Virginia Monaco pose with a trio of hardworking student volunteers.

Often referred to as the “Oscars of food”, these annual awards are among the most elite honors in the culinary field. This year’s theme was, fittingly, “Lights, Camera, Taste”, a celebration of the long-standing relationship between food and film. The sentiment was perhaps best expressed by Outstanding Restauranteur winner, Maguy Le Coze, who exclaimed, “Let’s say it; it’s Hollywood now!”

The event was held at Lincoln Center's Avery Fisher Hall, overlooking the famous plaza of the performing arts center.

The event was held at Lincoln Center’s Avery Fisher Hall, overlooking the famous plaza of the performing arts center.

Each dish at the awards gala reception was inspired by cinema, with such inventive offerings as Grant Achatz’s “20,000 Leagues Under the Sea Cocktail”, which required giant fish tanks of seaweed-infused liquor. But the most talked about dish of the evening seemed to be Nate Appleman’s “Royale with Cheese”, an upscale slider that sated the discerning palates of the industry attendees.

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Student Jonathan Horn cooked alongside Chef Nate Appleman, preparing the event’s most buzzed-about dish.

It was a thrill to see our students’ excitement at serving such celebrated personalities as Martha Stewart, Jacques Pépin, and Daniel Boulud. The evening’s plates surpassed the challenging setting, and we are extremely proud of all the ICE volunteers who helped make the event a success.

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Student Jenny Wong helped prepare Chef Aarón Sánchez’s Lamb Enchiladas with Mole Negro.

Congratulations to all of this year’s winners, and thank you to the James Beard Foundation for yet another memorable ceremony. We look forward to cooking with you again next year!

The prestigious James Beard Awards were held at Lincoln Center last night and what a delicious time! After enjoying a memorable ceremony and seeing esteemed, deserving chefs win the coveted Oscars of Food, host Alton Brown signed off and the doors opened to a spectacular spread of food throughout Lincoln Center.

The Institute of Culinary Education was proud to have an amazing 33% of our students take part in volunteering at the James Beard Awards. They helped some the country’s best chefs with prep, plating and wine service during the gala following the ceremony. See below for a few snapshots from the night and congrats to all of the 2012 winners!


ICE students serving at Nora Pouliion’s table


Staff from ICE


ICE students enjoying the gala with friends


Ham and parsley terrine


ICE students serving delicious Billi-Bi soup with Chef Norman Van Aken of Tuyo

ICE Senior Career Services Advisor Amy Quazza and Director of Career Services Maureen Drum Fagin with Outstanding Chef Award Winner José Andrés

As we welcome spring, food lovers and passionate diners everywhere look forward to the annual James Beard Awards. Celebrated close to the anniversary of James Beard’s birthday in May, the awards are given to the best chefs, restaurants and media in the country. ICE founder Peter Kump helped launch the James Beard Foundation and ICE is proud to maintain close ties to the organization and their hard work to promote and celebrate food in America. The Awards are regarded as the most prestigious awards in the culinary industry, often referred to as the “Oscars” of food.

This year, the awards ceremonies and festivities were spread over the entire weekend as the food world gathered in NYC for a celebration of all things culinary. On Friday night, the foundation held their Book, Broadcast & Journalism Awards, hosted by Ted Allen of Food Network’s Chopped and ICE alum Gail Simmons of Bravo’s Top Chef. In fact, Top Chef, took home the award for best Television Show, In Studio or Fixed Location. ICE alums Dominique Andrews and Marie Ostrosky were also nominated for the second year in a row in the Television Special category. More »

The past two days have hit a high in the culinary calendar for 2010, the James Beard Awards. The James Beard Foundation was created by ICE founder, Peter Kump and ICE is proud to maintain close ties to the foundation and their hard work to promote and celebrate food in America. This year marked the 20th anniversary of their annual awards ceremony, which have come to be regarded as the most prestigious awards in the culinary industry, often referred to as the “Oscars” of food.

The awards ceremonies and festivities are split over two days when the entire food world gathers in NYC. On Sunday night, the foundation held their Media & Book Awards where ICE Alum Dominique Andrews and Marie Ostrosky were nominees in the Television Special category. The very best in food media were honored during this first night of festivities and ICE is proud of the graduates recognized by the foundation.

Then last night, the restaurant and chef awards were handed out at Lincoln Center. Everyone and anyone from the food world came to see who would take home the prized medals. The red carpet included luminaries such as Thomas Keller, Dan Barber, Mario Batali, Gail Simmons, Tom Colicchio (a winner for Outstanding Chef), Jacques Pepin, Daniel Boulud (a winner for Outstanding Restaurant) and more names than we can possibly list here. More »

Chef David Waltuck | Director of Culinary Affairs | Institute of Culinary Education | Restaurant Chanterelle

By Caitlin Gunther

In 1975, fresh out of college, Chef David Waltuck landed his first cooking gig at Empire Diner, the legendary late-night haunt in the Chelsea neighborhood of Manhattan. The young grad had recently decided not to pursue a career in biological oceanography, his college major. Little did he know that this opportunity at a diner would lead to a celebrated culinary career that would span four decades, earn him two James Beard Awards, multiple glowing New York Times reviews, two acclaimed books and, his latest venture, a role as director of culinary affairs at ICE.

Growing up in the Bronx, no one in Chef David’s family worked in the restaurant industry. In fact, as he explained, “Food in my home was not a big deal.” For Chef David, however, a passion for food and restaurants was innate. “My parents loved to go to the theater or concerts,” he recalled, “and when I was old enough, I got invited to come along. It pretty much always involved dinner at a restaurant beforehand—and that was much more compelling to me than the theater or a concert.” He continued, “It was exciting! You got to try new things, order whatever you wanted; there was a certain level of care and theater about the whole experience.”

Chef David’s first gig at Empire Diner was a defining period. Not infrequently, the restaurant chef left him, still an untrained cook, in charge of the kitchen. As he explained, “I was there, and stuff would arrive, and I would have to figure out what to do with it.” What’s more, the owners created an ambitious, prix fixe menu—not the typical greasy spoon fare. Thrown into the heat of the kitchen, something clicked, and he managed to thrive. “I liked the atmosphere: the team spirit, the hands-on aspect…that you got to start over every day.”

Culinary School | Culinary Arts Training | Institute of Culinary Education | Chef David Waltuck

After his time at Empire Diner, Chef David decided to enroll in a formal culinary training program. It was in school that he developed the fundamental culinary techniques essential to building his career. It was also during this period that he landed an externship in the kitchen of Tavern on the Green. With both formal training and real world experience under his belt, Chef David decided to take a position as sous chef at La Petite Ferme, an Upper East Side restaurant that was a favorite with the fashion set (Jacqueline Kennedy Onassis was a regular).

Within a couple of years, he was ready to venture out on his own. He and his wife Karen opened the doors of Chanterelle, a restaurant that would introduce a new kind of fine dining—French and New American cuisine—to downtown Manhattan.

As Chef David describes it, the cuisine was “French food, filtered through my aesthetic”—that is, the aesthetic of an American man. At Chanterelle, the Waltucks enjoyed 30 years as the proprietors of a critically acclaimed restaurant. Under his leadership in the kitchen, the restaurant received two James Beard Awards, including Best Chef NYC in 2007 and Best Restaurant in America in 2004, plus another 10 James Beard Award nominations and two four-star reviews from the New York Times in 1987 and 1993. During this epoch, Chef David also authored two books: Staff Meals at Chanterelle and Chanterelle: The Story and Recipes of a Restaurant Classic, which won an IACP Award for Best Cookbook: Chefs and Restaurants in 2009.

After three decades of celebrated success, and much to the chagrin of New York City diners, Chanterelle closed its doors in 2009. Chef David went on to explore various culinary opportunities. He became executive chef for Ark Restaurants and opened another restaurant, élan, which was awarded two stars by the New York Times. Asked about his decision to open a second restaurant, Chef David explained, “I missed the restaurant world. It didn’t make sense to a lot of people, but I missed it.” In particular, Chef David missed the team-like nature of the work. “Even when it’s not good, you’re not in it alone.”

Student prep in a culinary arts class at the Institute of Culinary Education

 

Chef David’s love for the kitchen and guiding other chefs may be part of what led him to his latest position as director of culinary affairs at ICE. As he explained, “It’s a beautiful facility and the people are dedicated and caring. I wanted to be back among motivated people who are interested in food and cooking.” The team at ICE couldn’t be more excited to welcome Chef David, who will be sharing his insight and years of experience with a new generation of aspiring culinary professionals.

Want to study with Chef David? Click here to learn more about our award-winning culinary arts program.

David Waltuck - Culinary Arts Chef Instructor - Institute of Culinary Education

The Institute of Culinary Education welcomes award-winning David Waltuck as Director of Culinary Affairs

ICE is thrilled to announce the newest addition to our faculty—the celebrated Chef David Waltuck, formerly of Chanterelle, as the school’s first-ever director of culinary affairs. In this new role, Chef David will bring his talent, insight and years of experience to ICE students.

Chef David has enjoyed an illustrious culinary career. During his 30-year tenure as executive chef and proprietor of Chanterelle, he and the restaurant received two James Beard Awards, including Best Chef NYC in 2007 and Best Restaurant in America in 2004 (not to mention another 10 nominations) and two four-star reviews from the New York Times (1987 and 1993). Heralded for its innovative blend of French and New American cuisine, Chanterelle introduced a then-unknown type of fine dining to downtown Manhattan.

Most recently, Chef David has served as the executive chef of élan restaurant, which the New York Times awarded two stars. Prior to that, he served as the Executive Chef for Ark Restaurants Inc., where he opened restaurants for the brand across the country from Las Vegas and Washington, D.C. to Boston and New York City. Outside of the kitchen, Chef David has authored two books: Staff Meals at Chanterelle and Chanterelle: The Story and Recipes of a Restaurant Classic, which won an IACP Award for Best Cookbook: Chefs and Restaurants in 2009. He began his career in the world of science, earning a bachelor’s degree in Biological Oceanography from CCNY and graduating as a member of phi beta kappa.

In addition to his role as chef instructor in ICE’s culinary arts program, Chef David will serve as the school’s first director of culinary affairs. In this role, he will provide mentorship to ICE students as they plan their careers, garner relationships with New York City restaurants to continue placing ICE students in coveted externships, sustain relationships with ICE alumni chefs and provide insight on the school’s culinary curriculum to keep current with restaurant standards. He will also teach in ICE’s School of Professional Development and School of Recreational Cooking.

“I’m looking forward to the opportunity to share the knowledge and experience I have gathered in my forty-year career as a chef with a new generation of aspiring professionals,” Chef David said. “I have chosen to work with ICE because the program is excellent, the new facilities are state of the art and, most important, the instructors and administrators are experienced and deeply committed.”

For its part, ICE is eager for Chef David to join its faculty. “ICE is thrilled to welcome a chef of David’s caliber to the school’s already outstanding teaching staff,” said Rick Smilow, ICE’s president and CEO. “He brings with him the knowledge that comes with 40 years of experience in the restaurant industry, the better part of which was spent working in one of the city’s top restaurants. Our students will absolutely benefit from the lessons and wisdom he will impart.”

To learn about more of ICE’s talented instructors, click here.

Greta Anthony Culinary Producer Martha Stewart
By Carly DeFilippo

The first thing you notice about Culinary Arts alum Greta Anthony is that nothing stands in the way of her professionalism. Not giving an interview on a noisy street corner when her office is too busy. Not even keeping the appointment for said interview in the wake of winning her fourth (and second consecutive!) James Beard Award for the production of Martha Stewart’s Cooking School.

Which is to say that you can understand how Greta Anthony managed to not only become the first culinary intern ever hired at Martha Stewart, but also how she transformed that opportunity into an incredibly successful career in food television production.

Yet before Greta became an uber-producer for one of the world’s most impressive media brands, she was a career changer looking to reinvent herself at ICE. “I was working in the jewelry industry with no prior culinary experience. I knew I didn’t want to work in a restaurant, but I did know that I wanted to work in food, and was confident I would figure out the details at school.”

In fact, it was through ICE’s externship program that Greta found the opportunity at Martha Stewart. At the end of her externship, Greta was offered a freelance position at the company. Soon enough, she had landed a full time job, and has since been with the company for nearly 20 years.

“At first, I was in the test kitchen, but then I was given an opportunity to work on Martha’s show, which was shot at her house in Connecticut. As the show’s popularity expanded, it became clear that I had to make a choice between cooking and production, so I decided to pursue the latter, even though I had no prior TV experience. I really learned on the job—and I’ve continued learning on the job—as the show transformed from a once a week, half hour show shot on a closed set to a daily, one hour show filmed live in New York City with a studio audience!”

In addition to learning the ropes in television production, Greta had to become intimately familiar with the Martha Stewart brand: “One of the benefits of working with such a widely recognized personality is that people are thrilled to be asked to come on Martha’s show. Guests have often said, ‘Cooking with Martha was a dream come true.’ But we also have a standard to live up to that’s very specific. Staying ‘on brand’ means quite a bit, as Martha is known for a very particular level of taste.”

Greta Anthony on set martha stewart cooking school

Filming on set for Martha Stewart

Maintaining that brand standard in an evolving market hasn’t always been easy. Over the past twenty years, food media has changed significantly—both in terms of format and the audience: “I feel like my generation was exposed to home cooking, which gave them a solid base to expand upon. These days, that is not necessarily the case. We can’t assume everyone knows the basics (such as the technique for scrambling an egg), so our job is to teach them. Martha has always considered herself a teacher, and our mission in each segment we shoot is to teach and empower our audience in the kitchen.”

Developing content for a new generation of home cooks has proven to be another exciting opportunity in Greta’s ever-evolving career. “Every day is different, and I love the variety of it. We’re always making something new or figuring out a new way to revisit a classic. What stays the same, however, is that you need to be a team player because very few things come together with just your insight or input. It involves a lot of people to arrive at the end product.”

In that sense, Greta’s role is not all that different from an Executive Chef in a restaurant. Her ability to bring the entire team’s talents together is the “secret sauce” that ultimately leads to rave reviews—including four James Beard Awards and eight Emmys.

As for the training she received at ICE, Greta enthusiastically notes: “The best thing I ever did was to go to culinary school…and it obviously has worked out well for me.”

Click here to learn more about careers in food media.

 

By Casey Feehan

A lot can happen in the time between pitching and publishing a cookbook—especially when that process takes seven years. Aside from the endless edits, re-writes, negotiations and time in the kitchen, life happens: trends are fickle, science can change facts, and various moving parts may drift away. It’s enough to make anyone go nuts.

Institute of Culinary Education – Cara Tannenbaum and Andrea Tutunjian – In a Nutshell Cookbook Launch

Andrea Tutunjian, Director of Education, and Cara Tannenbaum, Assistant Dean of Students

Nuts are exactly what Assistant Dean of Students, Cara Tannenbaum, and Director of Education, Andrea Tutunjian, have had on the brain for the past seven years, all leading up to the recent release of their first book, In a Nutshell: Cooking and Baking with Nuts and Seeds (W. W. Norton & Co.). Yet for Andrea and Cara, those seven years never rattled their working relationship and friendship, which sparked two decades ago in the kitchen.

Long before joining the school as instructors, Cara was working towards a PhD in Anthropology, and Andrea was studying to earn her degree in Mathematics Management. The pair likely never imagined that they would one day author one of 2014’s most eagerly anticipated cookbooks.

The Institute of Culinary Education – In a Nutshell Book Launch

Thankfully, fate stepped in to bring their one-of-a-kind work to today’s bookshelves. Disenchanted with the lengthy path to becoming tenured faculty at a prestigious university, Cara found satisfaction in baking, taking a job at the famed Judies European Bakery in Connecticut and quickly climbing the kitchen ranks to become lead baker. Realizing both her natural talent and work ethic, she then attended the New York Restaurant School to gain professional training, which is where she was taught by chef and acclaimed cookbook author Nick Malgeri.

Andrea, too, abandoned a former career, hers in finance, to become a student of Malgieri (who was then the founder of ICE’s Pastry & Baking Arts program). After watching Andrea successfully navigate New York’s most prestigious kitchens—from Le Cirque to the Rainbow Room, Nick asked her if she’d like to teach at ICE. She accepted, first leading students as a Pastry & Baking Chef Instructor, then moving on to curriculum development and administration.

The two met in 1996 when Nick recruited Cara and Andrea to work on his cookbook projects, immersing themselves in recipe testing, editing, food styling and manuscript work. Cara joined the ICE faculty in 1997, and soon the pair found that they were creating more together than published works—with their combined passions for cooking, baking, education and culture, the recipe for a successful culinary team had been formed. After helping Nick earn multiple James Beard Awards for his cookbooks, it was only natural that he encouraged the pair to write a cookbook of their own.

The Institute of Culinary Education – In a Nutshell Book Launch

Andrea greets the book’s editor, Maria Guarnaschelli. Cookbook author Tracey Zabar speaks with Nick Malgieri.

But getting In a Nutshell published proved to be a tough nut to crack. While these superfoods may be one of 2014’s top trends, their 2007 book proposal went through 12 revisions before it was picked up by a publisher. From there, 500 recipes were pared down to 236. They questioned copy, photographs, layouts and more, constantly asking each other, “What were we thinking?”

Edited by the legendary Maria Guarnaschelli at W. W. Norton, with photographs by the coveted team of Gentl and Hyers, the book has backing from the best in the business. It’s no surprise, then, that the media is embracing In a Nutshell as one of the year’s best cookbooks—and an essential resource for every kind of nut and seed in the kitchen. The book touches upon the uses of these nutritious kernels throughout history, and covers the culinary spectrum from savory to sweet, inciting a new enthusiasm for these versatile ingredients that are so often overlooked. It’s already racking up superlatives, including a mention on SAVEUR’s August list of “Books Worth Buying.” And the subject couldn’t have been more timely: this year, a study released by the Harvard School of Public Health revealed that including more nuts in one’s diet can have a significant positive impact on a person’s health, increasing longevity and decreasing disease.

The Institute of Culinary Education – In a Nutshell Book Launch

Cara Tannenbaum, Andrea Tutunjian and ICE President Rick Smilow.

The launch party at ICE on September 4th was thus a celebration seven years in the making—and a night to remember. Cara and Andrea welcomed more than 250 guests, including Ms. Guarnaschelli and celebrated author Tracey Zabar, along with overjoyed family members, friends and colleagues. The authors set the bar high for any ICE cookbook launch to follow, with a menu that featured more than 20 different recipes from the book, among them Ancho Chili Orange Roasted Peanuts, Walnut Parmesan Shortbread, Tomato Almond Tapenade, Pistachio Lemon Squares and assorted Chocolate-Covered Almonds, which were poured into bowls shaped from candied seed brittle.

1 - Book Launch - Plating and Nut Bowl

The launch party featured over 20 different recipes from the book, and showcased just how very versatile nuts and seeds can be.

The Institute of Culinary Education – In a Nutshell Launch Party

The Institute of Culinary Education – In a Nutshell Book Launch

Chicken and Mole Negro, made with almonds, sesame seeds and peanuts

Guests lined up to have their books signed by the chef-authors.

Guests eagerly line up to have their books signed.

As they took their place at the book-signing table, seeing guests eagerly line up before them, Cara and Andrea looked amazed, excited… and relieved—with smiles never leaving their faces. “We spent so many hours laughing, laughing to the point of crying…and then laughing again. It makes the whole thing worth it.”

The Institute of Culinary Education - In a Nutshell Launch Party – Andrea Tutunjian, Michelle Tampakis, Cara Tannenbaum

Do you dream of writing your own must-have cookbook? Don’t miss ICE Chef Instructor Jenny McCoy’s ongoing blog series: So You Want to Write a Cookbook