Sarah Copeland

Every issue of The Main Course, ICE’s school newsletter, includes a look at the career of one of our alumni finding success in the industry. In the most recent issue, Editor Kiri Tannenbaum looked at the career of food media star Sarah Copeland who graduated from ICE’s Culinary Arts program in 2002. We’re sharing the profile here on DICED.

It wasn’t until this Rockford, Illinois native discovered the amazing restaurants in New York City, that she realized food could also be an art form. Though dining was a hobby, Sarah Copeland didn’t necessarily believe it would later become her career. As a journalist she landed a job first at Glamour and later at O the Oprah Magazine and soon after she began taking a few recreational classes in the evenings at ICE. Eventually, her passion for food got the best of her and she left her job in publishing and entered ICE’s professional program in 2001. It was on to France in 2002 where she staged at several three and four-star Michelin restaurants. More…

Whether as restaurant chefs, chocolate makers, bread bakers or food writers, ICE alumni are finding success in a variety of different avenues in the food world. Check out just some of the alumni finding success and making recent headlines.

* Dave Crofton (Pastry & Baking Arts ’03) and his wife Dawn Casale, the owners of One Girl Cookies were profiled in the Winter 2012 issue of Edible Brooklyn.

*Master butcher Ryan Farr (Culinary ’10) just appeared on the Martha Show, in conjunction with the publication of his new book, Whole Beast Butchery.

*Recipe developer and blogger Sarah Copeland’s (Culinary ’02) first book, The Newlywed Cookbook, was released at the end of December.

* Marissa Goldberg (Culinary ’08) wrote an article in SELF magazine on healthy holiday trifles.

* Dori Fern (Culinary ’11) won the recent Edible Brooklyn Latke Recipe Contest, and then competed against 15 chefs at BAM on December 19 in the 2nd Annual Latke Festival.

* Peter Shelsky (Culinary ’02), and his business Shelsky’s Smoked Fish, were featured in a New York Times piece on the re-surging popularity of herring.

To connect with these ICE alumni and many more, join ICE’s network on LinkedIn, or follow ICE on Facebook and Twitter.