ALUMNI AWARDS

ALLISON VINES-RUSHING
Culinary Arts ’00
Executive Chef, Jack's Luxury Oyster Bar, NYC
2004 Winner of the James Beard Foundation's "Rising Star Chef of the Year" award. Chef Vines-Rushing also led the restaurant to an outstanding New York Times two-star review.


COLIN & RENEE ALEVRAS –
Culinary Arts ’93
Executive Chef and Co-Owners, The Tasting Room, NYC
The Tasting Room was named one of eight "Trendsetting New Restaurants" by Wine Spectator, 2001, and "One of NYC’s Best New Restaurants" by Food & Wine in 2001. In 2005, the Tasting Room received a food rating of 27 in New York's Zagat Guide.


GINA DePALMA–Culinary Arts ’94
Pastry Chef, Babbo, NYC
Nominated two years in a row, 2004 and 2003, for the "Outstanding Pastry Chef" award by the James Beard Foundation.


TIM HEALEA– Culinary Arts ’98
Director of Operations, Pearl Bakery, Portland, OR
Won silver medal (team) at 2002 Coupe du Monde de la Boulangerie (World Cup of Baking)


FRANK DECARLO– Culinary Arts ’86
Executive Chef, Peasant, NYC
Peasant named one of eight "Trendsetting New Restaurants" by Wine Spectator, 2001


JUDY LIMEKILLER–
Pastry & Baking ’97
Pastry Chef/Partner, Ganache Chocolates, Fort Myers, FL
Ganache Chocolates named one of the 10 best artisanal chocolate makers in the country by USA Today


JOSEPH WREDE – Culinary Arts ’94
Executive Chef and Owner, Joseph’s Table, Taos, NM
Named "One of the Best New Chefs of 2000" by Food & Wine


CLAUDIA FLEMING– Culinary Arts ’88
Executive Pastry Chef, Amuse, NYC
Formerly Executive Pastry Chef, Gramercy Tavern, NYC James Beard Foundation "Outstanding Pastry Chef" in 2000 Named one of the "10 Best Pastry Chefs" in 2000 by Pastry Art & Design


EDWARD FRADY– Culinary Arts ’86
Executive Chef and Owner, Edward’s at Kanaloa, Kona, HI
Voted Western Regional Chef of the Year by American Culinary Federation in 1999


STEVEN DURFEE – Pastry & Baking ’91
Formerly Executive Pastry Chef, The French Laundry, Yountville, CA
James Beard Foundation "Outstanding Pastry Chef" in 1998


TOM GILLILARD– Culinary Arts ’91
Owner, Fonda, San Miguel, Austin,TX
Nominated for Restaurant and Institution Ivy Award "Excellence in Food Service" in 1997

THE INSTITUTE

Winner in 2003 and Finalist in
2002 and 2006 of the International Association of Culinary Professionals'
"Avociational Cooking School of the Year," and "Vocational Cooking School of the Year" respectively.


The James Beard Foundation is the nation's most prestigious organization awarding chefs, restaurants and culinary professionals. ICE®® alumni have won four times in the last six years. This includes New York chef Allison Vines-Rushing, 2004 winner of the "Rising Star Chef in America" award.


Named "Best Culinary School in New York" by New York magazine


At the top of the food "Studies" list in Gourmet magazine's 2004 "New York A to Z" collectors issue.
ICE® STUDENTS


June 2006, LC Harrell won 2nd place in the Black Culinary Alliance's First Annual Caribbean Cookoff for his original recipe. A number of ICE® students (pictured above) assisted at the event held in DUMBO.


In Winter 2005, Culinary Arts student Kristen Donnelly won the $1000 First Prize in the student category of the Taste of Spain Recipe Contest for her original recipe.

In November 2004 in New York City, ICE®'s team won the plated dessert competition for students sponsored by Grand Marnier at the 7th Annual Chocolate Show. Pictured left to right are Pastry Instructor Michelle Tampakis, with students Kat Whitehead, Amy Solomon and Dirk Peters.
In June 2004, Arnold Mynt, a Culinary Arts and Culinary Management student, won first place in Tobasco's "2004 Hottest Chef Contest." In January 2005, Arnold received Honorable Mention in the "Taste of Spain" contest. Arnold is now working with Chef Jeffrey Chodorow.

ICE® students won Food & Wine’s School Jam competition three out of four years—1998, 2000 and 2001. Competing schools included New England Culinary Institute, The Restaurant School (Philadelphia), The French Culinary Institute, and the Southern California School of Culinary Arts. (This contest is no longer held.)


Chef Marcus Samuelsson and Chef Bobby Flay (LEFT) judging our student dishes during Food & Wine magazine’s School Jam competition.

JONCARL LACHMAN
– Culinary Arts ’02
Won grand prize (a trip to Italy and $1,000) in San Pellegrino’s "Almost Famous" Chef Contest in Las Vegas, NV. Competitors represented the Culinary Institute of America, Johnson & Wales University, New York Restaurant School and the California Culinary Academy, among others.


JENNIFER MANION (WITH CHEF-INSTRUCTOR MICHAEL SCHWARTZ)
– Culinary Arts ’01
Won first place and $2,000 in the Florida Sun Fresh Tomato National Recipe Contest.