By Cindi Avila


The Institute of Culinary Education is about to hit the friendly skies. This week, we were thrilled to host “The Cabin Pressure Cook Off”, a new culinary competition that has Delta Air Lines partnering with Food & Wine magazine.


Four former Food & Wine “Best New Chefs” went head to head in our kitchens, vying for the chance to consult with Delta on menus for flights departing Atlanta.

The four chefs face-off in ICE's teaching kitchens.

The four chefs face-off in ICE’s teaching kitchens.

  • Hugh Acheson of Empire State South in Atlanta and Five & Ten and The National in Athens, Ga.
  • Linton Hopkins of Restaurant Eugene and Holeman & Finch Public House in Atlanta.
  • Kelly English of Restaurant Iris and The Second Line in Memphis, Tenn., and Kelly English Steakhouse in St. Louis.
  • George Mendes of ALDEA in New York.


The competition will be aired as a four-part series on Delta Air Lines (among other broadcast outlets). So you just may see it on your next flight!

The competition, which will air later this year, was judged by Michelle Bernstein, Andrea Immer Robinson, David Swinghamer and Christina Grdovic.

The competition, which will air later this year, was judged by Michelle Bernstein, Andrea Immer Robinson, David Swinghamer and Christina Grdovic.

For more information about the competition, check out the following articles:


Yesterday, the Committee for Hispanic Children and Families (CHCF) hosted the finals for their annual Latin Legacy Culinary Competition at ICE. Three high school students from the Bronx donned their aprons for a chance to win a partial ICE scholarship worth $15,000.

Since 1982, CHCF has provided programs and services such as childcare and family health education for Latino children and their families. This year marked the sixth annual culinary competition, which was founded to give high school students with a love of the culinary arts a chance to express their passion and encourage them to pursue careers in the industry. More…

Last night, four ICE students competed in the Chefs of Grey Poupon Student Competition. ICE students have won the competition for the last two years consecutively, winning culinary scholarships to further their education. This year, the students were challenged to create a “health-inspired fish dish” using Grey Poupon mustard.

At the semifinals in March, six ICE students competed for the chance to advance to the next round. Marc Giroux’s Grilled Dijon-Glazed Striped Bass with Asparagus and Spring Vegetables; Brandon James’s Spice Encrusted Swordfish Loin with Fennel-Citrus Salad, Sautéed Greens and Warm Dijon Sauce; Maridania Collado’s Country Mustard Glazed Chilean Sea Bass with Soy-Dijon Baby Bok Choy, Cockles and Spicy Lemon-Dijon Rice Noodles in Dijon-Miso Broth; and Richard Chan’s Smoked Mustard-Glazed Salmon with Roasted Cauliflower, Roasted Beets and Pea Purée were selected as the finalists. The students cooked during afternoon to prepare their judges for the esteemed panel of judges. Each student prepared five plates of their dish during their allotted time and then presented the dishes to the judges and answered questions about their experience creating the dish and using Grey Poupon. More…

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