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.





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.


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.”


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.”


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!


City Harvest Executive Director Jilly Stephens Introduces the Chefs

The superstars of the culinary industry were out in full force at Metropolitan Pavilion last night for City Harvest’s annual Bid Against Hunger benefit. Sixty different chefs from around New York came together for a memorable evening of food and fun, as well as an exciting auction. More…

If you are in New York City, you may have spotted ICE on one City Harvest’s truck rolling around town. The Honor Roll truck honors the restaurants and organizations that support City Harvest’s efforts to feed the city’ s hungry men, women and children. ICE President Rick Smilow sits on the Board of Directors for the organization which collects excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers and farms. This food is then delivered free of charge to nearly 600 community food programs throughout New York City using a fleet of trucks and bikes as well as volunteers on foot. Each week, City Harvest helps over 300,000 hungry New Yorkers find their next meal. More…

ICE President Rick Smilow with Top Chef Judge Gail Simmons, Gramercy Tavern Chef Michael Anthony and Landmarc Chef Marc Murphy.

The stars of the culinary world were out in full force at Metropolitan Pavilion last night for City Harvest’s annual Bid Against Hunger benefit. Sixty different chefs from around New York came together for an unforgettable evening of bites and bids that raised over a million dollars for a good cause. City Harvest is a food rescue organization which provides meals to hundreds of thousands of hungry New Yorkers every year by distributing leftover food donated by restaurants. ICE President Rick Smilow sits on the Board of Directors.

Among the notable chefs were ICE alumni Missy Robbins of A Voce, Marc Murphy of Landmarc and Ditch Plains, Ivy Stark of Dos Caminos and Scott Campbell of New Leaf Restaurant & Bar, each contributed a signature dish and a desire to help feed those in need. Many of the celebrity chefs were serving these altruistic appetizers themselves, and oftentimes were assisted by none other than our own current ICE students, using their free time to learn from the best chefs while volunteering for a great cause. More…

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