Street food is a wonderful thing. Street food that serves a good cause (beyond satisfying your craving for falafel) — that’s even better. On Tuesday, April 18th, ICE hosted the 10th annual STREETS Eats benefit for STREETS International, a non-profit organization that provides culinary and hospitality training to disadvantaged youth in Vietnam. Guests had the chance to check out ICE’s new kitchen classrooms while sipping craft cocktails and sampling tasty street food from around the globe — all prepared by notable local chefs and mixologists. Here are a few of the bites from the night’s menu:

  • Floyd Cardoz of Paowalla shared a street food favorite from his native Mumbai: Bombay Bhel Puri, a sweet, salty and tangy dish made with puffed rice and plenty of mix-ins — so light, it hardly feels like you’re eating anything, except your mouth is dancing with flavors.

    STREETSEats (133 of 263)

    Credit for all photos: Max Flatow Photography – @mflatowphoto

  • Thomas Chen of Tuome — the East Village restaurant with a cult-following in part due to its aptly named pork belly entrée, “pig (out) for two” — kept it classy and delicious with his wagyu beef tartare, served with three-hour yolks and a touch of lemongrass. STREETSEats (162 of 263)
  • Lines formed beside Daniel Holzman’s table — the Meatball Shop chef served miso ramen meatballs, basically combining all the things that feel yummy and comforting in life into bite-sized noshes. STREETSEats (58 of 263)
  • There were double (and triple) samples of the rice crepes with kuma pork Bolognese from King Phojanakong of Kuma Inn.
  • Our own ICE Chef Frank Proto shared an Iberian-inspired finger food of lamb bocadillos with charred green onion and anchovy aioli — the pulled lamb was mouthwatering on its own, and the aioli added a pungent, umami kick: street food at its best. STREETSEats (127 of 263)
  • With her bun bo nam bo – beef noodles with lemongrass — Leah Cohen of Pig & Khao proved just how simple, elegant and highly addictive Vietnamese noodles can be. STREETSEats (113 of 263)
  • All of these delicious bites were accompanied by inventive cocktails, including:
    • The Old Pal Spencer – Virgil Kaine Bourbon, Aperol, Dolin Rough Vermouth, Angostura Bitters and an orange peel garnish – by Rob Mohally of Bua
    • The Chiquito – Tito’s Vodka, Cocchi Americano, fresh lemon juice, lavender honey syrup, Regan’s Orange Bitters and a lavender sprig garnish – by Pete Vasconcellos of The Penrose Bar

ICE President Smilow, a longtime supporter of STREETS, joined in the feast. He noted, “the organization is having an exciting year already, on two fronts: A second training facility and program has successfully opened in Ho Chi Minh City; and STREETS International is one of three finalists for a World Travel and Tourism Award — the winner of which will be announced on April 26th in Bangkok.”

STREETSEats (220 of 263)

ICE President Rick Smilow

Thanks to everyone who attended or supported the event — see you for more #STREETSEATS next year!

Hungry for more? Click here to learn more about ICE’s award-winning career programs. 

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By Carly DeFilippo

October is always an exciting time for food events in New York City, and this year, ICE was at the forefront of all the biggest gatherings. From the NYC Wine & Food Festival to StarChefs International Chefs Congress to City Harvest’s annual Bid Against Hunger, our alumni, faculty and student volunteers were rubbing elbows with industry leaders and showing their ICE pride.

ICE's chefs, students and alumni took the city by storm this season. Scroll down for more photos of the festivities the school participated in this fall.

ICE’s chefs, students and alumni took the city by storm this season. Scroll down for more photos of the festivities the school participated in this fall.

At this year’s New York City Wine & Food Festival, not only did 55 student volunteers help headlining chefs serve thousands of festival attendees, but ICE’s own Director of Culinary Development James Briscione was among the featured presenters at the festival’s Grand Tasting event. With the help of three Culinary Arts students, Chef James wowed the crowd with his ancho chili lamb—and more than 2,500 cheddar biscuits.

James also led the charge at StarChefs annual industry conference—with ICE as the event’s official culinary school partner—serving as the opening day emcee for talks with such celebrated chefs as Dan Barber and George Mendes. Alumnus Ryan Farr of 4505 Meats led a “Whole Hog” workshop at the savory stage and wowed the crowds with his harissa smoked chicken, while fellow alumni Marita Lynn of Marita Lynn Catering (and the recently opened restaurant Runa in Red Bank, NJ) was on hand representing the cuisine of Peru. On the sweet side of things, ICE alumnus Tiffany MacIsaac, served the signature macarons, cookies and hand-dipped candy bars from her new D.C. bakery Buttercream Bakeshop. Five additional alumni—Angela Maris, Denise Latella, Dave Nagel, Emily Peterson and Hadar Aviram—worked behind the scenes as prep cooks for the conference’s culinary presenters. Finally, student volunteers were on hand to provide additional help to industry leaders and also enjoyed the opportunity to listen in on the conference’s innovative panels.

“Thank you for the amazing opportunity of working at this year’s StarChefs ICC. It was definitely a great experience and I was able to network with a lot of people who have been in this industry for many years!” – ICE alumnus, Angela Maris 
 

Last but not least, at City Harvest’s annual Bid Against Hunger charity gala, ICE was proud to stand among the organization’s primary supporters. Moreover, we were thrilled to see such alumni as Marc Murphy (Benchmarc Restaurant Group), Ivy Stark (Dos Caminos), Matthew Riznyk (Great Performances), Kamal Rose (Tribeca Grill), Rick Mast (Mast Brothers) and Matt Hyland (Emily) donating their time and talents to the cause. Our current students also enjoyed the opportunity to network with these inspiring alumni and other successful chefs, all while helping raise $1.4 million for the charity.

 

For more information about these and other exciting volunteer opportunities for students, click here.

 

 

 

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By Carly DeFilippo

Originally formed in 1985 to celebrate James Beard’s 82nd birthday, Monday night marked the 29th annual Chef’s Tribute to Citymeals-on-Wheels. More than 40 of the country’s top chefs kicked off the summer season at Rockefeller Center with a wide range of seafood-centric dishes.

ICE students help Chef Stephanie Izard of Chicago's Girl and the Goat serve hundreds of esteemed guests.

ICE students help Chef Stephanie Izard of Chicago’s Girl and the Goat serve hundreds of esteemed guests.

ICE was proud to have 37 volunteers help staff the event—the only culinary school whose students had the chance to cook alongside such culinary leaders as Jean Georges Vongerichten (Jean Georges), Michael Anthony (Gramercy Tavern), Michael Voltaggio (ink), Francois Payard (Payard Patisserie), Marc Forgione (American Cut), Stephanie Izard (Girl and the Goat) and Jonathan Waxman (Barbuto).

Celebrated chefs like Gramercy Tavern's Michael Anthony offered creative takes on refreshing summer fare // An ICE culinary student helps plate Chef Leah Cohen's green curry.

Celebrated chefs like Gramercy Tavern’s Michael Anthony offered creative takes on refreshing summer fare. // An ICE culinary student helps plate Chef Leah Cohen’s green curry.

As one culinary student volunteer, Elio LaPaix, explained, it was an exceptional opportunity to meet some of the industry’s culinary leaders and network with potential employers. “For me it was a great experience to work with Stephanie Izard and learn from her experience as a restaurant owner. She said it always is good to work in other chefs’ kitchens before you strike out on your own, and invited me to extern at her restaurant in Chicago.”

Chef Michael Voltaggio of LA's Ink offered one of the most innovative dishes of the night, featuring cauliflower, roe and chicharrones.

ICE students helped Chef Michael Voltaggio of LA’s Ink prepare one of the most innovative dishes of the night, featuring icy cauliflower, roe and chicharrones.

Culinary greats like Jean-Georges worked the line along with their staff and ICE students.

Culinary greats like Jean-Georges worked the line along with their staff and ICE students. (Did you know? Jean Georges provides more externships to ICE students than any other NYC chef!)

It was also a wonderful opportunity for our students to learn about Citymeals-on-Wheels and how they can continue to support their local community as culinary professionals. The non-profit helps to ensure that no elderly or mobility-challenged New Yorkers go without food or human company. For a school who trains our students in the art of service, that’s a cause close to our hearts!

It was an exceptional opportunity for our current students to learn from the industry's best chefs and connect with potential employers.

An ICE student works alongside Top Chef contestant Leah Cohen, now Executive Chef of NYC’s Pig and Khao.

Overall, the elegant evening was an outstanding celebration of innovative chefs from across the nation, and we’re proud to have helped support Citymeals’ admirable mission.

To learn more about how student volunteer opportunities at ICE, click here.

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By Stephanie Fraiman

This week, more than 200 members of the New York community came together to support STREETS International, a Hoi An, Vietnam-based nonprofit organization that trains underprivileged young men and women to succeed in their region’s growing 5-star hospitality industry.

ICE - Events - STREETS International Benefit

Chef Anita Lo of Annisa poses between ICE President Rick Smilow and an ICE student Volunteer at the STREETS International 7th Annual Benefit Wednesday night, at the Astor Center in NYC.

STREETS was founded by Dr. Neal Bermas (a former ICE Culinary Management instructor) and his partner Sondra Stewart in 2007. Now in its seventh year of success, their 18-month training program for disadvantaged Vietnamese youth is hosted at four locations in Hoi An: The STREETS Restaurant and Cafe, a training center and two single-sex dorm houses. Among its most notable accolades,  STREETS was inducted into the Clinton Global Initiative in 2014.

 

ICE - Events - STREETS International Benefit

Video presentation at the benefit. Photo courtesy of Joe Wehner

This year, STREETS hosted its annual benefit event at the Astor Center in New York City. ICE students cooked alongside such esteemed chefs as Daniel Boulud and Anita Lo, preparing Southeast Asian-inspired street food for the event.

ICE - Events - STREETS International Benefit

Chef Daniel Boulud, Neal Bermas (STREETS International Founder), Mark Maynard-Parisi (Senior Managing Partner at Blue Smoke Enterprises), and Danny Meyer. Photo courtesy of Joe Wehner.

ICE - Events - STREETS International Benefit

Chefs from restaurants around the city join STREETS International founder Neal Bermas. Photo courtesy of Joe Wehner

Among the wide range of celebrated New York restaurants participating in the event were The Meatball Shop, Pok Pok, Toro, Annisa, DBGB, Blue Smoke, Pearl and Ash, Umi Nom/Kuma Inn, Num Pang, Le Colonial and Ai Fiori. Guests toasted the evening with specialty cocktails crafted by top mixologists from The Wren.

ICE - Events - STREETS International Benefit

ICE - Events - STREETS International Benefit

ICE - Events - STREETS International Benefit

ICE - Events - STREETS International Benefit

From left: Leslie McEachern (owner, Angelica Kitchen), Stephen Zagor (Dean, ICE School of Business & Management Studies, and Marion Nestlé (Paulette Goddard Professor, Department of Nutrition, Food Studies, & Public Health, New York University).

ICE - Events - STREETS International Benefit

ICE - Events - STREETS International Benefit

ICE - Events - STREETS International Benefit

Thanks to the help of STREETS’ many benefactors the event was a roaring success. It costs $1,800 for one student to complete the training program, and the benefit raised more than $100,000 for the organization. To learn more about STREETS and how you can contribute to their mission, click here.

ICE - Events - STREETS International Benefit

ICE was proud to be a part of the benefit, which raised over $100,000 for the charity organization on Wednesday night.

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By Cindi Avila

Tis the season for giving and we at ICE are proud to say that the school and our students give back year round. Things have been especially busy over the holiday season and we wouldn’t have it any other way. For Thanksgiving, we donated our kitchens to prepare meals for The Partnership for the Homeless and the By Any Meals’ Campaign (recently featured on NBC’s The Grio). Thanks to these wonderful organizations hundreds of hungry New Yorkers enjoyed a hot holiday meal.

[vimeo http://vimeo.com/81349094]

ICE President & CEO Rick Smilow says, “There are many reasons why I think it’s important for ICE to ‘give back’ and be charitable. First, we have been fortunate over the last 18 years—through some combination of skill, luck and fortitude—to build a sizable school. We have the resources and scale to do things to help organizations and communities that do not benefit from that combination.”

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ICE student prepping dessert for The Partnership for the Homeless Thanksgiving dinner.

When you think about cooking schools you may not instantly think charity, but Smilow points out that the two actually go hand and hand, “It really goes with the territory. Culinary and hospitality endeavors have as part of their core, the goal of making people happy and content. Chefs, restaurateurs, caterers, etc. do that every day. As a culinary school, we have the same DNA.”

STREETS event at ICE

STREETS fundraiser at ICE

This effort goes beyond sharing our space and material resources; hundreds of our students donated their time in 2013 to charity work. ICE Culinary Relations Manager, Virginia Monaco explains, “While we often use luxury ingredients and our kitchens are generously stocked, most students and chefs are aware of the reality that many people struggle to simply feed themselves. They feel a responsibility to use their culinary training to give back and help those in need. By donating their time and skill, chefs and students can directly help those most vulnerable and take pride in their contributions to charitable organizations.”

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Chef George Duran guiding ICE students during Partnership for the Homeless event

The school encourages students to participate, but we’re proud to say it’s easy to find volunteers for such charities as Wellness in the Schools, City Meals on Wheels & Action Against Hunger. Monaco says, “I’m glad to see how eager most students are to use their new found skills in the kitchen to give back to the community. There are so many organizations and charities to choose from; we direct our students towards those with a proven track record, a history of working with ICE, and who most directly support those in need in New York City.”

Three organizations in particular receive ongoing support in the form of space, time, money or service from ICE. The groups include City Harvest (NYC hunger & poverty relief), Career Through Culinary Arts Program (culinary training and scholarships for disadvantaged NYC teens) and STREETS International (culinary & hospitality job training for orphans in Hoi An, Vietnam).

ICE student volunteers at this year’s Action Against Hunger event

But outside of the school’s ongoing efforts, ICE has often helped raise funds in the case of unexpected tragedies, as in the case of Typhoon Haiyan in the Philippines. Smilow says when the Typhoon hit he just knew that ICE had to do its part to help, “The Philippine Typhoon took place just before our annual holiday gift card marketing began, so I thought it would be a nice idea to generate some fast fundraising from gift card sales. The organization earmarked for the funds, Action Against Hunger, is very fast, efficient and thoughtful in delivering truly life saving aid (food, water, sanitation) when disasters strike in less developed nations.” ICE was proud to donate 25% of all sales from that promotion to AAH, totaling $7,750 of much needed aid.

We would like to thank all the ICE staff and students who helped make these relief efforts possible in 2013, and encourage others to take an interest in these reputable charities and their awe-inspiring work. Wishing a very safe, happy and healthy holiday to all!

 

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