I am proud to introduce you to the Institute of Culinary Education’s Alumni Hall of Achievement, which we are inaugurating in celebration of the school’s 30th anniversary. We selected these 50 alumni because of their achievements and success, which collectively cover a wide swath of the culinary landscape. The selection process was difficult, as many more than 50 of our alumni could qualify. To be inducted the alumni selected had to meet a combination of the following criteria:

      Rick Smilow
        President

• National or local recognition as an expert in his or her practice as
  deemed by an award committee, trade association, ratings guide,
  or the media.
  
  
• A level of expertise and experience that resulted in the attainment
  of a top position in a nationally recognized restaurant or culinary
  business.
  
  
• Demonstration of the boldness and spirit required to launch and
  maintain a successful entrepreneurial culinary venture.

It is fascinating to see the diversity of paths our alumni have taken. They are spread around the nation and spend their days in positions as varied as chefs, writers, owners, sales directors, or culinary instructors. Some wear chef’s whites at work while others wear suits. Some probably work every holiday while others hardly ever work on weekends. When we tell prospective students that a culinary degree can take them many places, our alumni’s biographies personify the possibilities!

One notable point that emerges from these profiles is that the inductees’ culinary path was often a progression. Culinary training at ICE® was just the beginning; hard work, mentors, stints in famous restaurants, and international travels were common post-graduate activities that helped them succeed.

I hope that you will find the biographies and entries that follow as interesting and inspirational as I have. We will continue to induct alumni into this Hall of Achievement, and look forward to following the accomplishments of the people profiled here.

Sincerely,

Rick Smilow
President