By Carly DeFilippo
The Institute of Culinary Education takes great pride in the success and advancement of our staff and alumni. As we enter the culinary awards season, we are thrilled to recognize the wide variety of nominations, honors and awards that have been presented to members of our school community. From a Thai-inspired restaurant, to a chocolate-centric cookbook, award-winning turns on food television to the “Who’s Who of Food & Beverage in America”, their culinary accomplishments could not be more diverse.
International Association of Culinary Professionals – 2014 Awards
Each spring, the IACP honors the industry’s best work in food writing, photography, design, and journalism and presents “Awards of Excellence” to institutions and individuals who have demonstrated an exceptional dedication to the culinary arts, as well as innovation and leadership in their specific field.
ICE Creative Director Michael Laiskonis received the IACP Award of Excellence for “Culinary Professional of the Year”.
ICE alumnus Rick Mast (Culinary Management ’06), co-owner of the Brooklyn-based Mast Brothers Chocolate took home the “Best Single Subject Cookbook” award for Mast Brothers Chocolate: A Family Affair.
ICE Pastry & Baking Arts Instructor Jenny McCoy was nominated for her first cookbook, Desserts for Every Season, in the category of “Baking: Savory or Sweet”.
ICE alumnus Sarah Copeland (Culinary Arts ’02) was nominated in the category of “Culinary Based Column” for her work on “Things Cooks Know” at the magazine Real Simple.
James Beard Foundation – 2014 Awards
In February, the James Beard Foundation announced the semi-finalists for the organization’s 2014 awards, including four female ICE alumni chefs. In March, five alumni were nominated for their work in food media and one was inducted into the organization’s “Who’s Who of Food & Beverage in America”. The award winners will be announced May 5th at Lincoln Center in NY.
Ann Redding (Culinary Arts ’02) and her husband Matt Danzer’s New York City restaurant, Uncle Boons, is a semi-finalist for “Best New Restaurant (in America)”.
Tiffany MacIsaac (Culinary Arts ’02), Executive Pastry Chef/Co- Owner, Neighborhood Restaurant Group in Washington, D.C. / Virginia is named an “Outstanding Pastry Chef” semi-finalist.
Rachel Yang (Culinary Arts ’01) and her husband Seif Chirchi are nominated as semi-finalists as “Best Chef: Northwest” for their work as Chef/Owners of Joule Restaurant in Seattle.
Vivian Howard (Culinary Arts ’03) is a semi-finalist for “Best Chef: Southeast” as Chef/Co-Owner of Chef & the Farmer in Kinston, NC. She is also nominated for “Television Program, On Location” for her work as host of A Chef’s Life on PBS.
Ed Behr (Culinary Arts ’84) will be inducted into the JBF “Who’s Who of Food & Beverage in America” on May 5th, for his significant contributions to the industry as the founder, editor and publisher of the quarterly food magazine, The Art of Eating.
Kristen Miglore (Culinary Arts ‘09) is nominated for her Food52 column “Genius Recipes” in the JBFA media category of “Food-Related Columns”.
Sarah Copeland (Culinary Arts ’02) is nominated as a cookbook author in the “Vegetable Focused and Vegetarian” category for Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.
Greta Anthony (Pastry & Baking Arts ’95) is nominated for her work as Producer on Martha Stewart’s Cooking School in the “Television Program, In Studio or Fixed Location” category.
Jamie Tiampo (Culinary Management ’06) is nominated for his work with SeeFood Media as a host of Upwave Eat Videos in the category of “Video Webcast, Fixed Location and/or Instructional”.