From award-winning restaurateurs and food media leaders to test kitchen chefs and food entrepreneurs, our alumni continue to rank among the most noteworthy names in the food and hospitality industries.
Graduates can pursue positions as executive, pastry or private chefs; event or public relations professionals; food policy or non-profit leaders; retailers or product developers; authors or on-air hosts; and, of course, wine or mixology experts. See how former students have achieved success in catering, hotel management, product sourcing and beyond.
Check out the recent headlines featuring ICE graduates below. You can also find profiles of some of our all-star alums by clicking here.
With classes offered throughout the day, ICE offers students the flexibility to work while attending school. Cooking with integrity and passion, leading by example and moving with purpose to get things done quickly are just a few of the testimonials our alumni have to say about ICE career programs and our chef-instructors. Watch the video to see what else they have to say about their ICE experience.
A great way to network and find new opportunities in the culinary and hospitality industries is to get involved with industry organizations. ICE students and graduates participate in the most highly regarded institutions of their fields, including the following industry organizations:
Here are some of the ICE alumni who have inspired us in the past year:
Matteo Lanza-Billetta (Culinary Arts, '22) landed his dream externship at Osteria Francescana, ranked number one by World's 50 Best in 2016 and 2018, where he even made a standout dish for chef Massimo Bottura.
After pursuing a double diploma at ICE, Michael Kerner (Management/Culinary, '20) rose up to sous chef at Michelin-starred Kali.
Betsy Wiegand (Culinary, '20) shares her experience from extern to sous chef at Great White, a trendy restaurant in Venice Beach for which she's been promoted to head chef of an outpost.
Kenneth Peterson, Jr. (Culinary/Management, '21) came from Louisiana to ICE LA, where he launched his career at two-Michelin-starred Providence in Los Angeles and hopes to one day open his own New Orleans-inspired seafood restaurant.
An impactful interaction with talk show host Steve Harvey led Everton Tulloch (Culinary, ’19) to pursue his passion for food, taking him to Hollywood’s Beauty & Essex and bringing him closer to starting his own Jamaican food truck.
Erin Gruber (Pastry, '21) went from modeling for Vogue to launching her culinary career at Wolfgang Puck’s Spago
Tanya Pustelnik (Culinary, '19) has landed a role as sous chef of Anaheim’s award-winning restaurant, Strong Water, while maintaining her second job cooking at Costa Mesa’s Descanso.
Adriano Piazza (Culinary, '19) introduces Pronto Deli in San Clemente, California, importing ingredients from Italy and fulfilling a long-term goal to reinvent his grandfather's retail space.
Genna Gold (Culinary, '18) launches a catering company specializing in Spanish cuisine and paella from her experience as lead paella cook at Otoño and lead prep cook at Destroyer.
The Glenmark, a Tribute Portfolio Hotel, reopens with Shant Halajian (Culinary, '19) as executive chef of the lobby-level restaurant, Olia, and the rooftop lounge, Mila.
Amy Baer Robinson (Culinary, '20) shares her career change story, from NYC film composing to ICE LA, to Epicurean Santa Barbara, a food events club she started that features local talent from the Central Coast, including chefs, winemakers and musicians.
