From award-winning restaurateurs and chefs to food media leaders, hotel managers and 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. And meet some of our all-star alumni 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.
ICE graduates make headlines with awards and nominations, restaurant rankings in the media, television appearances and dining reviews. Read more about the latest restaurant openings and expansions, promotions and successes among ICE’s community of alumni.
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 many highly regarded institutions in their fields.
Our graduates have pursued a wide array of careers in the culinary and hospitality fields with ICE diplomas and certificates, from cooking and baking positions to restaurant, bakery or food business ownership, hotel management, and event planning. See where an ICE education can take you.
Here are some of the ICE alumni who have inspired us in the past year:
Congratulations to Ayesha Nurdjaja (Culinary, '07), Shenarri Freeman (Health-Supportive, '20), Sohui Kim (Culinary Arts, '02) and Bobby Yoon (Culinary/Management, '16) for being included in New York Times restaurant critic Pete Wells' roundup of the top 10 new restaurants of 2021.
Check out these new cookbooks from Julie Tanous (Culinary, '13), Jody Eddy (Culinary, '06), Mashama Bailey (Culinary, '01) and Jenna Helwig (Culinary '07).
Kristin Donnelly (Culinary, '05) has helped write four cookbooks, including the recently released “The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables.”
Stephen Lampshire (Culinary, '19) and Kathleen Lewandowski (Culinary, '07) talk about starting their own businesses as personal chefs.
Claudia Fleming (Culinary, '88) is back at Union Square Hospitality Group as executive pastry director, a newly created role.
After helping Bar Uchu earn its first Michelin Star, Samuel Clonts (Culinary, '12) opens his own fine dining restaurant, Sixty Three Clinton.
After selling her tech company, Kate Ray (Health-Supportive, '21) pursued her culinary passions and quickly found herself at Dirt Candy, Amanda Cohen's vegetarian restaurant in New York City.
ICE alumni Gail Simmons (Culinary, '99), Matt Hyland (Culinary, '05), Shenarri “Greens” Freeman (Health-Supportive, '20), and Gabriella Russo (Culinary, '20) spoke at our 2021 virtual commencement ceremony.
David Schneider (Culinary, ‘02) shares his career pivot from being in the kitchens of Union Square Hospitality Group and Altamarea Group to directing operations at Portale Restaurant.
Joy Cho (Pastry, '19) and Shari Tanaka (Pastry, '12) collaborated with ICE students Stephanie Loo and Ying Ting Hu on With Warm Welcome's Bakers Box to elevate the AAPI community.
Shenarri “Greens” Freeman (Health-Supportive, '20) opened vegan soul food concept Cadence in the East Village as executive chef.
Peter Martinez (Culinary, '15) appears on Gordon Ramsay's "Hell's Kitchen" and shares his success with The Digital Food Truck in New Jersey.
Victor Amarilla (Culinary, '15) and Greg Proechel (Culinary, '09) are the chefs at the helm of Debajo, a new tapas restaurant with heated outdoor seating at the Made Hotel.
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:
