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| ALUMNI HALL OF ACHIEVEMENT |

Welcome,
I am proud to introduce you to Volume II of The Institute of Culinary Education’s Alumni Hall of Achievement, which was created to highlight selected graduates from the school’s 35-year history. We identified these 77 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 of our alumni could qualify. To be inducted the alumni selected had to meet a combination of the following criteria:
- 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, owners, writers, sales managers, 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 education 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 career 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. Every few years, we 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
In 2010, ICE inducted 27 new alumni into the Hall of Achievement. They have been highlighted in red. |
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| Scott Campbell |
Executive Chef, New Leaf Café |
New York, NY |
| Pippa Calland |
Culinary Consultant/Executive Chef |
NYC |
| Frank DeCarlo |
Chef/Owner, Peasant, Bacaro |
NYC |
| Bobby Duncan |
Executive Chef, Fort Defiance |
Brooklyn, NY |
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Amy Eubanks |
Executive Chef, BLT Fish |
NYC |
| Jordy Lavanderos |
Chef/Director, Spain + Latin Fusion |
New York, NY |
| Marc Murphy |
Chef/Owner, Landmarc |
NYC |
| Missy Robbins |
Executive Chef, A Voce/A Voce Columbus |
New York, NY |
| Ivy Stark |
Corporate Executive Chef, Dos Caminos |
NYC |
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Matthew Weingarten |
Executive Chef, Inside Park at St. Barts |
NYC |
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| Armandino Batali |
Chef/Owner, Salumi |
Seattle, WA |
| Bridget Batson |
Executive Chef, Pizzeria Delfina |
San Francisco, CA |
| Henry Sing Cheng |
Executive Chef, 410 Bank Street |
Cape May, NJ |
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James Holmes |
Chef/Owner, Olivia |
Austin, TX |
| Raymond Jackson |
Chef de Cuisine, Carysfort Grille |
Key Largo, FL |
| Brandon Johns |
Chef/Owner, Grange Kitchen & Bar |
Ann Arbor, MI |
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Christopher North |
Executive Chef, The Restaurant at Rowayton Seafood |
Rowayton, CT |
| Brian Recor |
Chef de Cuisine, Morgan’s in the Desert |
La Quinta, CA |
| Steve Samson |
Executive Chef/Partner, Pizzeria Ortica |
Costa Mesa, CA |
| Allison Vines-Rushing |
Chef/Owner, MiLa |
New Orleans, LA |
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Joseph Wrede |
Chef/Owner, Joseph’s Table, Lambert’s of Taos, Brett House Catering |
Taos, NM, Old Blinking Light, Taos and Denver, CO |
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Rachel Yang |
Co-Owner/Executive Chef, Joule |
Seattle, WA |
| Randy Zweiban |
Executive Chef/Owner, Province |
Chicago, IL |
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| Jennifer Brown |
Pastry Chef, Chef Allen’s |
Miami, FL |
| Gina DePalma |
Pastry Chef, Babbo |
NYC |
| Steven Durfee |
Pastry Chef Instructor, CIA Greystone |
Greystone, CA |
| Claudia Fleming |
Pastry Consultant |
NYC |
| Tim Healea |
Pastry Chef/Owner, Little T American Baker |
Portland, OR |
| Wendy Kromer-Schell |
Owner, Wendy Kromer Confections |
NYC |
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Ellen Mirsky |
Executive Pastry Chef, Public Restaurant |
NYC |
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Meadow Ramsey |
Pastry Chef, Campanile |
Los Angeles, CA |
| Kim Rothrock |
Pastry Category Manager, Dairyland Corp. |
NYC |
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Caryn Stabinsky |
Pastry Chef, Monkey Bar |
NYC |
| Elisa Strauss |
Owner, Confetti Cakes |
NYC |
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| Greta Anthony |
Producer, Martha Stewart Living TV |
Norwalk, CT |
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Edward Behr |
Founder, The Art of Eating |
Peacham, VT |
| Susie Middleton |
Editor-at-Large, Fine Cooking |
Newtown, CT |
| Jan Newberry |
Food & Wine Editor, San Francisco Magazine |
San Francisco, CA |
| Lori W. Powell |
Food and Entertaining Director, Ladies Home Journal |
NYC |
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Gail Simmons |
Special Projects Manager, Food & Wine, Judge, Bravo’s Top Chef series |
NYC |
| Susan Stockton |
Vice President, Culinary Productions, Food Network |
NYC |
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Suzanne Barr |
Senior Consumer Culinary Specialist, Unilever |
Englewood Cliffs, NJ |
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Tina Bourbeau |
Senior Director of Research and Development, Fresh Direct |
NYC |
| Vince Deuschel |
General Manager, Osteria Stella |
NYC |
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Edward Feron |
New York Division, Sales Manager, Dairyland Chef’s Warehouse |
NYC |
| Tom Gilliland |
Owner, Fonda San Miguel |
Austin, TX |
| Michael Lawrence |
Director of Operations, The Dinex Group |
NYC |
| Marc Meisel |
Founder, Tossed |
NYC |
| Derek Nottingham |
General Manager, Sodexo Government Services |
Fort Meade, MD |
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| Jason Apfelbaum |
President/CEO, Chef & Company |
NYC |
Mary Corpening Barber and
Sara Corpening Whiteford |
Food Writers and Culinary Consultants, Thymes Two Inc. |
San Francisco, CA |
| Janine Donnellan |
Chef/Owner, Culinary Business Ventures |
Aspen, CO |
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Omri Green |
Operations Manager, Hudson Yards Catering |
NYC |
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Marc Tessitore |
Founder/Chef, Season’s Distinctive Catering |
NYC |
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Richard Beichner |
Executive Chef, Vail Cascade Resort & Spa |
Vail, CO |
| Edward Frady |
Culinary Consultant/Executive Chef |
Waianae, HI |
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Carlos Jorge |
Executive Chef, St. Regis Princeville Resort |
Kauai, HI |
| Tim Koch Exec. |
Pastry Chef, Hilton Short Hills |
Short Hills, NJ |
| Lucy Martin |
Executive Pastry Chef, Marriott World Center |
Orlando, FL |
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Eric May |
Executive Chef, Blue Boar Inn |
Midway, Utah |
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Doug Silberberg |
Consulting Chef, Sodexo |
Pacific Palisades, CA |
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| Claire Insalata Poulos |
President, Table to Table |
Englewood Cliffs, NJ |
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Joan Brett |
Founder, Culinary School of the Rockies |
Boulder, CO |
| Nicole Kaplan |
Pastry Chef-Instructor, The Institute of Culinary Education |
NYC |
| Margot Olshan |
Chef-Instructor, Star Culinary Academy |
NYC |
| Katrin Naelapaa |
Director, Wines from Spain |
NYC |
| Trish Magwood |
President/Owner, dish cooking studio |
Toronto, CA |
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| Colin Alevras |
Beverage Director, Momofuku |
NYC |
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Henry Davar |
Wine Director, Del Posto |
NYC |
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Juliette Pope |
Beverage Director, Gramercy Tavern |
NYC |
| Inez Ribustello |
Owner, On The Square |
Tarboro, NC |
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Samia Ahad |
Owner-Executive Chef, Coriander Leaf |
Clarke Quay, Singapore |
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Nilufer Goodson |
Executive Chef, Kirinti Restaurant |
Istanbul, Turkey |
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Fadi Adnan Adeeb Jaber |
Owner, Sugar Daddy’s Bakery |
Amman, Beirut, and Dubai |
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David Pelaez |
Continuing Education Program Manager and
Master Chef Instructor 3, Center for Culinary Arts
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Manila, The Philippines |
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Jill Sandique |
Recipe Development and Culinary Consultant, Patisserie Owner |
Manila, The Philippines |
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Dan Segall |
Chief Operating Officer, Umami Concepts |
China and Japan |
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