By Caitlin Raux

You couldn’t swing a spatula without hitting someone from ICE at the 2018 International Association of Culinary Professionals (IACP) Conference last weekend in New York City. ICE alums, students and employees popped up everywhere throughout the three-day conference. “As in years past, we felt proud to see so many ICE alums in attendance,” said ICE President Rick Smilow. In its 40th year, the conference featured hands-on workshops, industry-focused panel discussions, The Culinary Trust Taste & Toast gala, the IACP Awards Ceremony and, of course, great food and drinks — some of which was prepared by our very own ICE student volunteers.

IACP Culinary Trust

ICE President Rick Smilow with two culinary VIPs – Nancy Wall Hopkins, Senior Deputy Food and Entertaining Editor at Meredith (left), and Joanne Weir, James Beard Award-winning cookbook author and educator (right)

ICE hosted The Culinary Trust gala on Saturday at our Brookfield Place facility. The evening was dedicated to celebrating The Culinary Trust’s mission to grow the next generation of food leaders, and showcased six unique “Culinary Experiences,” which included exotic pairings, innovative techniques and adventurous cultural exploration.

Lior Lev Sercarz

Master spice blender Lior Lev Sercarz leading a hands-on course at ICE

Chef David Waltuck

Director of Culinary Affairs Chef David Waltuck


Local New York State Rye tasting at ICE



ICE Chef Robert Ramsey about to serve NYC harbor oysters


Max Bernstein from She Wolf Bakery at ICE

Master spice blender Lior Lev Sercarz leading a hands-on course at ICEAt the IACP Awards Ceremony on Sunday night at the Hilton Midtown, ICE President Rick Smilow caught up with a number of ICE alums, including host of the evening Gail Simmons, judge on the Emmy-winning series Top Chef. Alongside Louisville-based Chef Edward Lee, Rick presented this year’s Trailblazer honorees, chosen for their passion and impact in the food community. Said Rick, “The IACP is a very dynamic group because so many leading culinary communicators are members. Collectively, the organization has a huge influence on what America sees, reads and learns about food and cooking.”

IACP Awards

Before the IACP Awards at Hilton Midtown, (from far left) Chef Edward Lee, Adam Salomone, IACP Chairman of the Board, Laurie Buckle, editorial director, CookIt Media, Joe Yonan, Food and Dining editor, Washington Post, Gail Simmons, Top Chef judge, and ICE President Rick Smilow

Here’s a roundup of ICE alums and employees at the 2018 IACP Conference:

IACP Award Winners

  • Stacy Adimando — executive editor of Saveur, won the Instructional Writing on Food or Beverage With Recipes award for her Saveur article “Masa Appeal.”
  • Clare Langan — freelance culinary producer, accepted the award for Corporate Video or Television Series for Scraps, an online show featuring incredible feasts in unexpected places across the U.S.

Conference Attendees

  • Brian Adornetto — culinary instructor at a community college in Raleigh, North Carolina and freelance writer and recipe developer
  • Kim Baker, author
  • Gretchen Van Esselstyn — education programs director for the Specialty Foods Association
  • Gail Simmons — author, Top Chef judge  
  • Stacey Rivera— digital content director, Meredith
  • Stacy Adimando — executive editor, Saveur
  • Molly Adams — senior food editor, Feedfeed
  • Kristen Miglore — creative director, Food52
  • Sarah Copeland— NYC-based author, James Beard Award nominee, former food director, Real Simple
  • Jody Eddy — IACP winning cookbook author, James Beard Award nominee
  • Alison Tozzi Liu — editorial director, James Beard Foundation
  • Julie Hartigan — recipe developer and content creator (Real Simple, Weight Watchers, etc.)
  • Emily Peterson — ICE chef-instructor, IACP Award nominee
  • Jamie Tiampo — founder/owner, SeeFood Media
  • David Bonom — author, brand advocate
  • Stacy Basko — freelance recipe developer

 ICE Chefs and Employees Teaching or in Attendance:

  • ICE President Rick Smilow was a presenter at the Awards Ceremony
  • Chef Michael Laiskonis and Chef James Briscione taught hands-on classes at ICE on Friday
  • Chef Marge Perry, an ICE recreational chef-instructor, was a speaker
  • Former ICE employees Courtney Knapp, Todd Coleman and Anne McBride were all speakers

We’re looking forward to welcoming next year’s annual IACP Conference.

Find your culinary voice at ICE — learn more about our award-winning career programs. 

1 Comment

  1. Thank you very much for sharing

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