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| ALUMNI NEWS |
ICE® ALUMNI WINS BIG ON FOOD NETWORK
1997 ICE® Alumni, Michelle Bommarito, is a world-class cake designer and Food Network reality show competitor. Her most recent competition was a lucrative one, she competed and won the $10,000 wedding cake design contest featured on Food Network Challenge.
The contest involved a couple on the eve of their wedding and judges who picked a few top-notch cake designers from around the country to compete on their wedding cake. Michelle's winning creation was a tiered cake of many flavors, tiers of rich chocolate cake frosted with vanilla butter cream, a banana cake tier, and another of carrot cake.
Spring 2008
Rachel Yang (Culinary '01) is the executive chef and co-owner of Joule in Seattle, WA.
Colin Alevras (Culinary '94), chef and owner, along with wife and manager Renée Alevras (Culinary '94), of The Tasting Room, has been nominated as "the best celeb chef who is actually cooking" in the Time Out New York 2008 Eat Out Awards.
Richard Beichner (Culinary '91) is the executive chef at the Vail Cascade Resort and Spa in Vail, CO.
Mark Metzger (Pastry '00) joins him there as assistant pastry chef.
Allison Vines-Rushing (Culinary '01) is co-executive chef, along with husband Slade Rushing, of MiLa in New Orleans, LA.
Nicole Kaplan (Pastry '97) has been named Pastry Chef at the Plaza Hotel.
Frank DeCarlo (Culinary '86), chef/owner of Peasant, has opened Bacaro, a Venetian small plates restaurant/wine bar.
Scott Campbell (Pastry '84) has been named executive chef of New Leaf Café.
Mory Thomas (Culinary '98) has been promoted to manager of culinary product development for Food Network Kitchens. He works on all brand extension projects that have to do with recipes, food products, and cookbooks.
Patrick Bek-gran (Culinary/Management '01) has opened a restaurant in Key West, FL, called Opera.
Jonathan Seidt (Culinary/Management '05) was promoted to sous chef at Park Hyatt Beaver Creek in Colorado.
Dennis Gardon (Culinary '06) was part of the opening team at Nobu San Diego.
Marissa Drago (Management '04) was promoted to regional catering sales manager north for Balducci's.
Lyssa Nguyen (Culinary '06) has been promoted to chef de cuisine at the Chocolate Bar in Henri Bendel.
Kim O'Donnel (Culinary '97), WashingtonPost.com food writer, will now have her work appear regularly in a new food blog on RealSimple.com.
Melissa Gaman (Culinary '03) has accepted a full-time position in the Woman's World test kitchen.
Samantha Rifkin Garelick (Culinary '06) was featured on the cover of the premier issue of Jewish Living. She also was profiled in the Los Angeles Daily News.
Nicholas Lee (Culinary '00) has joined the pastry team at the Four Seasons New York Hotel.
Janice Fryer (Pastry '07) has co-authored a well — reviewed cookie decorating book called Cookie Craft.
Shepherd Lee (Management '03) is now working as assistant manager at the new Magnolia Bakery on 69th and Columbus Avenue.
Masae Kusada (Pastry '02) joined Artisanal Premium Cheese Center as events coordinator.
Leitha Matz (Culinary/Management '02) taped a "Thanksgiving Leftover" cooking segment on CW11 for FreshDirect.
Trevor Hardwick (Culinary '06) received an honorable mention for a recipe called Flavors of the World-Chocolate Flight in the recent Scharffen Berger Chocolate Adventure Recipe Contest.
Fall 2007
Christopher Dunn (Culinary '01), formerly chef of Devin Tavern in NYC, is now chef/partner of Hudson House in Nyack, NY.
Omri Green (Culinary/Management '03) was promoted to operations manager at Hudson Yards Catering, the catering arm of the Union Square Hospitality Group.
Nilufer Goodson (Culinary '04) has been hired at Divan Bebek Brasserie in Istanbul. She is the first Turkish female executive chef and was recently featured in the Turkish Daily News.
Richard Ynayan (Culinary '05) is now executive chef of Q-Bistro in Manila, Philippines.
Elisa Strauss' (Pastry '01) first cookbook, The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery has been published by Little, Brown, and Company.
Anthony Ricco (Culinary '01) has been working as an executive sous chef at Spice Market.
Laura Nuter (Culinary/Management '05) has opened GRAB Specialty Foods in Park Slope, Brooklyn.
Faisal Sultani (Culinary '01) checks in from Washington, DC, where he is executive chef of Neyla, a Mediterranean restaurant within the Capital Restaurant Concepts group.
Marie Coloreo (Pastry '06) accepted the executive pastry chef position at the Molly Pitcher Inn in Redbank, NJ.
Tina Bourbeau (Management '01) is now director of research and development for FreshDirect.
Angela Buccheri-Lorusso (Culinary '02) has opened Citrus & Sage Catering located in Westchester County.
Dennis Clark (Culinary '01) is executive sous chef at Posh Restaurant and Lounge in Washington, DC, which is owned by the founder of BET, Bob Johnson.
Rostislav Kemelman (Culinary '04) has accepted a sous chef position at Bolo, Bobby Flay's 3-star restaurant.
Jenny Ko (Pastry '02) has opened up Chokolat Patisserie in Manhattan.
Stan Fivekiller (Culinary '89) is general manager/sommelier of The Flying Pig, in Mt. Kisco, NY, which focuses on organic and sustainable cuisines.
Sina Clark (Pastry '03/Management '04) has been promoted to general manager of Magnolia Bakery.
Jose Duitama (Culinary '05) is the sous chef of Delmonico's in downtown Manhattan.
Daniel Kim (Culinary/Management '02) is assistant director of food and beverage at Asia de Cuba at Morgans Hotel in NYC
Vincent Baron (Culinary '07) has been hired as a restaurant manager for the Rye Golf Club in Westchester, NY.
Dominick Maietta (Culinary '03) has been named pastry chef of Valbella restaurant in Manhattan.
Candace Pearson (Pastry '06) has been hired at the Grove Park Inn Resort and Spa in North Carolina as the pastry chef at Horizons, a 4-diamond restaurant.
Anthony Iliakostas (Culinary '03) was promoted to executive chef at Aramark's New York University Rubin Hall account.
Anina Stroh (Pastry '04) is the pastry chef of a new restaurant in Millburn, NJ, called MC.
Kendan Le (Culinary '02) opened a contemporary diner called Munch in Asbury Park, NJ.
TJ Shaler (Management '06) landed a manager position at La Farm Bakery in Cary, NC.
Carla Siegel (Culinary '05) is the new public relations creative manager for Daniel Boulud's Dinex Group.
Michelle Remy (Management '05) has been hired by Great Performances as a floor manager at Dizzy's Club Coca-Cola, part of Jazz at Lincoln Center in the Time Warner Building.
Pino Ficara (Culinary '06) has been working as pastry and catering chef for Scottadito Osteria Toscana in Park Slope, Brooklyn. He appeared with the owner, executive chef, and Pino on the CBS Morning Show in June.
Abe Lopez (Culinary '97) is now the chef de cuisine at Suenos in Chelsea.
Ricky Davis (Culinary '06) has started a catering business called South End Catering in Montclair, NJ and is writing for Soul Food Magazine.
Kevin Washington (Culinary '04) has opened Cafe Nia in Jersey City, NJ.
Joe Brancaccio (Culinary '95) is working as the executive chef of the child-friendly prepared foods concept KidFresh.
Hill Country BBQ, the newest entry into the Manhattan 'cue wars, counts the following ICE® alumni among its ranks: Thaddeus Tubridy (Culinary '07), pit supervisor; Dana Gonzalez (Culinary '06/Management '07); lead hostess; and Jessica Acevedo (Pastry '06), lead pastry cook.
Nisar Ahmad (Culinary '98) has been hired as the new chef for Amtrak.
Kevin Peterson (Culinary/Management '04) has been promoted to sous chef at Bistecca Restaurant at the Embassy Suites in Parsippany, NJ.
Samantha Hoyt Lindgren (Pastry '04), along with her husband, have opened Rabelais Books, a shop focusing on rare, out-of-print, and new books about food and wine in Portland, ME.
Bel Thompson (Culinary '05) is now NYC sales rep for the Hudson Valley-based artisanal bakery Bread Alone.
Frank J. Pagano (Culinary '06) is working as a line cook for Kevin Rathbun at Rathbun's in Atlanta, GA.
Danielle Eboli (Management '06/Pastry '07) is now the bake shop retail manager at Balthazar in Englewood, NJ.
Katherine Rosen (Pastry '06) accepted a pastry assistant position at Blue Plate Catering in Chicago.
Derek Melander (Culinary '03) has been named sous chef of Restaurant Associates' Lehman Brothers account.
Jessie Craig (Culinary '07) starred in her own food-spiced cabaret act, "For Love or Bacon" in New York City.
Kristin James (Pastry '04) is the new program manager of the Recreational Division at ICE®.
Kelli Wright-Morales (Pastry '02), Viviana Acosta-Padial (Culinary '02), Jeff Seligman (Culinary '05), Lamont Saunders (Culinary '97), and Kim O'Donnel (Culinary '97) spent a week in June in New Orleans with CulinaryCorps.
Congratulations to the following ICE® alumni on their James Beard Award nominations: Greta Anthony (Culinary '95), Producer for The Martha Stewart Show; Gretchen VanEsselstyn (Culinary '01) for her article "Tales from the Texas BBQ Trail" in Chile Pepper; and Missy Robbins (Culinary '95), Executive Chef of Spiaggia in Chicago, which has been nominated for the Outstanding Restaurant Award.
Chef/nutritionist Deb Carabet (Culinary '03) was featured in the New York Times' business section in a story on nutrition coaches.
Mark Vogel (Culinary '03) has been busy with various food writing. His work can be seen here: www.foodforthoughtonline.net
Julia Douglass (Culinary '06) just launched a new site of animated cooking lessons through song: www.chefdoremi.com
Laura Giannatempo's (Culinary '04) book, A Ligurian Kitchen: Recipes and Tales from the Italian Riviera, was chosen by Food & Wine as one of the best cookbooks of 2006 and is part of their Best of the Best cookbook due in stores in June.
Sarah Brian (Culinary '02) has been working as a food stylist and recipe developer.
Anike Ajagunna (Culinary '05, Management '06), Maria Lynn (Culinary '04), Atsuko Boyd (Culinary '02), Tia Graves (Culinary '05), and Maria Fabiatou (Culinary '06) were part of the American Pavilion culinary team at this year's Cannes Film Festival.
Katrin Naelapaa (Culinary '91) is a finalist for Women Chefs & Restaurateurs' Golden Goblet Awards, for her work with Wines of Spain.
Congratulations to Kerry Rivelli (Culinary '07) who has been awarded the Women Chefs and Restaurateurs Nora Pouillon Organic Scholarship/Internship.
Hilary Shevlin Karmilowicz (Culinary '95) has a children's cookbook out in early April, called "My A to Z Recipe Box: An Alphabet of Recipes for Kids."
Summer 2007
Nicole Kaplan (Culinary '98) has moved from Eleven Madison Park to Mario Batali's Del Posto, where she the new executive pastry chef.
Ryan Farr (Culinary '01) is the interim executive chef of Fifth Floor restaurant in San Francisco. He will soon head off to open Orson with the Beard Award-nominated chef Elizabeth Falkner thereafter.
Faisal Sultani (Culinary '01) checks in from Washington, DC, where he is executive chef of Neyla, a Mediterranean restaurant within the Capital Restaurant Concepts group.
Tina Bourbeau (Management '01) is now director of research and development for FreshDirect. Tina comes to the position from a long run in the fine dining restaurant world, where she was most recently executive chef of Nicole's.
Omri Green (Culinary/Management '03) has been promoted to operations manager at Hudson Yards Catering, the catering arm of the Union Square Hospitality Group.
Dan Obusan (Culinary '04) is the executive chef of Comix, the upscale new comedy club in the meatpacking district.
Stan Fivekiller (Culinary '89) is general manager/sommelier of The Flying Pig, in Mt. Kisco, NY, which focuses on organic and sustainable cuisines.
Rebecca Roth (Culinary '05) has opened The Biltmore, in Boston's suburb Newton. It is Greater Boston's first gastropub.
Karen Bigman (Management '04) checks in from Spice Market, where she is director of special events in a newly created role there.
Laura Stanley (Culinary '98) is project coordinator for NYC's Trans-Fat Technical Assistance Project, where she'll be heading up the public information effort for the city's food and beverage industry.
Dominick Maietta (Culinary '03) has been named pastry chef of Valbella restaurant in the meatpacking district.
Marie Coloreo (Pastry '06) accepted the executive pastry chef position at the Molly Pitcher Inn in Redbank, NJ.
Henry Davar (Culinary '02), formerly sommelier at Del Posto, is the opening wine director for the Bastianich-Batali group's two restaurants in the Venetian Hotel in Las Vegas, B and B Ristorante and Enoteca San Marco.
Jose Duitama (Culinary '05) has been promoted to sous chef of Delmonico's in downtown Manhattan.
Management '04/Pastry '05 alum Rachel Thebault had her new retail bakery profiled in the Dining section of the New York Times.
Former Culinary '05 student Eva Torres was one of the finalists chosen for The Next Food Network Star.
Anina Stroh (Pastry '04) is pastry chef for a new restaurant in Millburn, NJ, called MC.
Kendan Le (Culinary '02) is opening a contemporary diner called Munch in Asbury Park, NJ, next month.
Carla Siegel (Culinary '05) is the new public relations creative manager for Daniel Boulud's Dinex Group. She will be doing all the in-house creative work related to their restaurants and events.
Michael "Smitty" Smith (Culinary '03) and Michael Avella (Culinary '03/Management '04) have opened Love Lane Kitchen, a cafe in Mattituck, Long Island.
Jenny Ko (Pastry '02) has opened up a brand new bakery on NY's Upper West Side called Chokolat Patisserie.
Chris Quesada (Culinary '04/Management '05) was promoted to beverage director of Gotham Hall, a premier midtown Manhattan event space.
Jessie Craig (Culinary '07) starred in her own food-spiced cabaret act, "For Love or Bacon," at Don't Tell Mama in NYC.
Ulli Stachl (Culinary '93) is the food stylist for the new FOX Morning Show with Mike & Juliet.
Michael Danaher (Culinary '95) is now a manager/sous chef of Brian Boru of Westchester in Yonkers Raceway.
TJ Shaler (Management '06) checks in from Cary, NC, where he has landed a management position at La Farm Bakery.
Brian J. Gantz (Culinary/Management '06) checks in from Missoula, MT, where he has joined the catering company, Creative Catering, as a cook.
Candace Pearson (Pastry '06) has been hired at the Grove Park Inn Resort and Spa in North Carolina. She begins as the new pastry chef at Horizons, which is has been recognized as a 4-diamond restaurant.
Megan Ducate (Culinary '04) has started a position as Cook I at the Four Seasons Hotel in New York City.
Rodney Bedsole (Culinary '05) has accepted an assistant manager position with 'wichcraft.
ICE® Alumni Hall of Achievement alumna Pippa Calland (Culinary '94) was profiled in Central PA Magazine.
Sarah Brian (Culinary '02) has been working as a food stylist and recipe developer. Her latest assignment was in February's Woman's Day, "The Sweetest Thing."
Angela Malizia (Culinary '06) is working for fellow ICE® alum Anna Levien at Young Chefs Academy in NJ as an instructor.
Winter 2007
Carlos Jorge (Culinary '01) has been named executive chef at the Resort at Singer Island, a new Starwood Resorts Worldwide property in Florida.
Maryann Salcedo (Culinary '99) is the executive chef at Citizen Smith in Los Angeles, CA. She will also be returning as sous-chef to Gordon Ramsay on the third season of Hell's Kitchen, which airs this summer on Fox.
Lara Hine (Culinary/Management '06) checks in from the Seattle, WA, headquarters of Sur La Table, where she is director of culinary programs across the country.
Michelle Arthur-Cabrera (Pastry '01) is the executive pastry chef at Karu-Y in Miami, a new fine dining restaurant/lounge serving modern "molecular" cuisine.
David Lee (Culinary '02) has been promoted to sous chef at The Modern.
Dan Segall (Culinary '02), formerly of RBL/Icehouse in Beijing, has been named executive chef of contemporary Japanese restaurant Zuma, opening in Hong Kong in March. This is the second Zuma restaurant; the original flagship restaurant is in London.
Chris Robertson (Culinary '02) has joined Tabla restaurant as a sous chef.
Rowayton Seafood, where Chris North (Culinary '94) is executive chef, won best seafood restaurant in Connecticut for the second year in a row.
Tom Kearney (Culinary '98) is the executive chef of The Farm on Adderley, a restaurant in the Ditmas Park section of Brooklyn.
Food & Wine's Gail Simmons (Culinary '99) was once again a judge on season 2 of Bravo's Top Chef with new host and cookbook author, Padma Lakshmi and Chef Tom Colicchio of Craft restaurants.
Erik Lindstrom (Management '03), managing partner of Veil in Seattle, WA, checks in with the great news that the restaurant won a Hospitality Design Award for "Hospitality Debut" of the year. The restaurant's innovative design was featured in the Architectural Record.
Monica Jaramillo (Pastry/Management '03) has opened up a Louisianan-style restaurant, NoNO Kitchen, in Park Slope, Brooklyn.
Raymond Jackson (Culinary '95) is now chef de cuisine of Norman's, the award-winning restaurant in Coral Gables, FL.
Doug Silberberg (Culinary '01) is executive chef of Michaels, the trendsetting Santa Monica, CA, restaurant.
Karen McGrath (Pastry/Management '02) checks in from The River Cafe, where she is now pastry chef. She began her career there as an extern.
Amy Monheit (Culinary '03) has been hired as the Catering Director of FLIK International for the Altria Group Account on 42nd Street.
Nick Suarez (Management '04) checks in from Wine Spectator where he is assistant tasting coordinator for the magazine.
Marissa Bove (Pastry '04) has opened her own bakery, Sugar Coated, in Brooklyn.
Justin Grona (Management '02) accepted the food service director position for The Arbors, a pair of assisted living communities on Long Island.
Anne McKinney (Culinary '04) is the sous chef at The E.U. in the East Village.
Meghan Coyne (Culinary '05) and Carolyn Renny (Pastry '98) have both joined Martha Stewart's daily television show, Martha, as a recipe writer and kitchen assistant, respectively.
Geoffrey Koo (Pastry '05) joined the pastry team at Restaurant Jean Georges under star pastry chef Johnny Iuzzini.
Sarah Breckenridge (Culinary '05) has landed at Connecticut-based Fine Cooking magazine as associate web editor.
Linda Fedele Brudz (Pastry '01) checks in from the Boston area, where she's launched Sweet Alternatives, a custom cake and dessert business.
Barri Saccomano (Culinary/Management '02) has taken on the role of head banquet chef and event planner for the Norfolk Country Club in Norfolk, NE.
Randy Booth (Culinary '04) is now in Boston, where he is sous chef for the Sheraton Commander Hotel.
Laura Giannatempo's (Culinary '04) first cookbook, "A Ligurian Kitchen: Recipes and Tales from the Italian Riviera," was published in October.
Stephanie Teekaram (Culinary '05/Pastry '06) received a second place prize in the Extreme Wedding Cake Challenge, held at the American Baking Expo in Atlantic City, NJ.
Raghav Sapra (Management '03) has founded Emerging Wine Markets LLC, a company that provides consulting services to the wine industry in India.
Michael Mahle (Management '06) has been named manager of corporate communications for the Zagat Survey.
Richard Balogh (Culinary '03), and his company Rich & Delicious, was featured in the Wall Street Journal in an article about families outsourcing their dinner preparations.
The Food Network series "The Secret Life Of..." did a segment on Peter Shelsky (Culinary '02) and his home cooking instruction and catering company, Pete's Eats.
Dina Cheney (Culinary '03) has just published her first book, Tasting Club (DK Publishing), a do-it-yourself guide to themed tasting parties.
Cindy Heller (Culinary '06) has landed the associate food editor position at Family Circle magazine.
Troy Carpenter (Culinary/Management '05) holds a line cook position at Elements in Indianapolis, IN.
Madeleine Masterson (Culinary/Management '02) checks in from Waddajuice, a natural fruit juice/water beverage for kids, where she is handling sales and marketing efforts to use the product as a replacement for sugary sodas in schools.
Allison Fishman (Culinary '01) is co-hosting "Home Made Simple," a show on TLC Sunday. Allison is one of a cast of characters who are welcomed into real people's homes to help simplify, beautify and organize their lives.
Valerie Broussard (Culinary '99) has accepted a position as demo coordinator at Citarella.
Rachael Baumgartner (Pastry '05) has joined Lonesome Dove Western Bistro as private dining coordinator.
Congratulations to Lillian Roberts (Culinary '05, Management '05) who is partner in Il Teatro, a new restaurant in Mamaroneck, NY.
Pastry chef Ellen Mirsky (Pastry '96) of Public participated in the special WCR event, At the Table New York.
Bridgitte Fouche (Culinary '00) has been hired full-time by luxury appliance distributor Goldman Associates as a chef responsible for product demonstrations and consultations.
Miguel Hernandez (Culinary '06) won first prize in the 2006 Chef Splendido Contest. His dish, Tembleque of Chocolate and Coconut Custards, snagged the top prize in this national talent search competition.
John Berninzoni (Culinary '06) is was a finalist in the SOS / Zwilling J.A. Henckels Cutting Edge Student Scholarship program for 20 top students.
Fall 2006
Carlos Jorge (Culinary '01) has been promoted to executive chef at the Raleigh Hotel South Beach in Miami, FL.
Erik Lindstrom's (Management '04) Veil Restaurant in Seattle won Hospitality Design's "Hospitality Debut" restaurant design award.
Ignacio "Nacho" Quiles (Culinary '05) was the cook of PBS's spring 2006 show, "Texas Ranch House." He spent several months filming the show in Texas, which featured life on a ranch in 1867.
Rory O'Farrell (Culinary '97) is now executive chef of Restaurant Associates' Guggenheim/Cooper Hewitt account.
Dan Segall (Culinary '02) left the executive chef position at the Hilton Beijing to take the reigns of the Chinese capitol's burgeoning hotspot, RBL/Icehouse.
Tom Kearney (Culinary '98) is the executive chef of The Farm on Adderley, a new restaurant in the Ditmas Park section of Brooklyn.
Missy Robbins (Culinary '95) and Pnina Peled (Culinary '00) both cooked at Beard House events in May, as executive chefs of Spiaggia in Chicago and The Jolly Hotel - Madison Towers, respectively.
In June pastry chef Monica Bellissimo (Pastry '99) cooked at the Beard House along with executive chef Josh DeChellis of Jovia restaurant.
Dan Kim (Culinary/Management '01) has left Vong to become general manager of Bergdorf Goodman's BG Restaurant.
Scott Geller (Culinary '02) was featured in Time Out New York as executive chef of Food, a hip seafood restaurant in Spanish Harlem.
Faisal Sultani (Culinary '01) checks in from Washington, DC, where he's been executive chef of the acclaimed Venetian restaurant Teatro Goldoni.
Michelle Arthur-Cabrera (Pastry '02) accepted the position of executive pastry chef for two of Miami Beach's hot spots: Afterglo Restaurant and Tantra Restaurant & Lounge. She was also a finalist for PastryScoop.com's 2006 Golden Scoop Award for Most Innovative Dessert, one of five categories in this year's competition.
Asher Green (Culinary '05) was named executive chef of Tapeo 29, a buzzing tapas restaurant on the Lower East Side.
Amanda Lynn Clarke (Pastry '04) is running the pastry department at the new Jean-Georges Vongerichten restaurant Perry Street.
Michael Mahle (Management '06) has been named manager of corporate communications for the Zagat Survey.
Douglas Silberberg (Culinary '01) checks in from Santa Monica, CA, where he is now chef de cuisine at Michael's.
Allison Fishman (Culinary '01) is co-hosting Home Made Simple on TLC. Allison is one of a cast of characters who are welcomed into real people's homes to help simplify, beautify and organize their lives.
Jean Pfuhler (Management '03) has taken on the executive chef role at Room Service, a new meal delivery concept in Manhattan.
Mike Farrell (Culinary '03) is chef de cuisine of On the Marsh, a fine dining restaurant with an emphasis on local/seasonal product in Kennebunkport, ME.
Annemarie Ahearn (Culinary/Management '05) has started as assistant to Chef Tom Colicchio, and is working on her own cookbook.
Matthew Bloch (Culinary '00) accepted a position with Flik International to be the sous chef of their Merck account in Lansdale, PA.
Sohui Kim (Culinary/Management '02), chef/co-owner (along with husband Ben), is getting great reviews for their new restaurant The Good Fork in Red Hook, Brooklyn.
Ignacio Quiles (Culinary '05) is currently sous-chef at Sette in Park Slope, Brooklyn. He's also teaching cooking classes at Kidsville on the Upper East Side
Lillian Roberts (Culinary '05, Management '05) is a partner in Il Teatro, a new restaurant in Mamaroneck, NY.
David Seigal (Management '03) has begun a sous-chef position with Bouley; he is also involved in the company's new test kitchen.
Orlando Orengo (Culinary '03) has been hired at Del Posto, the new 3-star Batali-Bastianich restaurant.
Kristin Donnelly (Culinary '05) has been hired as a full-time editorial assistant at Food & Wine magazine.
Pastry '03 grad Marla D'Urso, has opened Three Tarts, a bakery/gift boutique in Chelsea. She is joined by two former classmates Sandra Palmer and Kiyomi Toda-Burke.
Jonathan Goldberg (Management '03) has been hired as maitre d' at the new steakhouse Quality Meats, owned by the Smith & Wollensky Restaurant Group.
Jane Tunks (Culinary '06) has been hired as a food and wine copy editor at the San Francisco Chronicle.
Julia Savitz (Management '05/Culinary '06) has accepted a management position at Le Pain Quotidien in NYC.
Carla Siegel (Culinary '05) landed an assistant event planner position at The Culinary Loft in Manhattan.
Jason Rooke (Culinary/Management '05) taken a position as a sales rep with Bolliger Wines, a boutique importer of Italian wines based in Stamford, CT.
Marc Unger (Culinary '06) has been hired as a garde manger in the Trump Tower dining room.
James Zankel (Culinary '02), a producer on the production team responsible for "30 Minute Meals with Rachael Ray," won an Emmy Award for Outstanding Service Show. Jimmy was also featured on an episode of "The Next Food Network Star," where he worked with the two finalists to produce their mini-pilots.
Gigi Burton (Pastry '03) was named Grand Prize Winner of the Ladies' Home Journal/Ghirardelli "Is Your Dessert Intense Enough?" recipe contest. In addition to winning a 7-day Hawaiian cruise and a year's supply of chocolate, Gigi's recipe for "Triple Chocolate Truffle Cake" was published in the April issue of Ladies' Home Journal.
Susan Stockton (Culinary '93), along with the Food Network Kitchens staff was a finalist in the IACP's Cookbook Awards of Excellence program, for Food Network Kitchens Get Grilling (Compilations Category).
Culinary '97 alum Kim O'Donnel has returned to the airwaves of the DC area, with a Washington Post Radio program (WTWP: 107.7 FM or 1500 AM).
Culinary '03 alum Richard Balogh's company Rich and Delicious was featured in a Wall Street Journal article called "Outsourcing Your Family Dinner."
Tasting Club, written by Dina Cheney (Culinary '03), will be published in September 2006.
Elliot Essman (Pastry '99) has just released the Blues Cookbook, a collection of 14 blues songs, which are all recipes for down-home southern dishes as well.
Culinary '02 grad Pam Sorin (n?e Degelsmith) foodstyled How to Break an Egg (Taunton Press), a finalist in the Reference category for the James Beard Award.
Pastry chef Ellen Mirsky (Pastry '96) of Public was one of the chefs who participated in the special Women Chefs and Restaurateurs (WCR) event, At the Table New York.
Eboney Vincent (Management'05) won a $5,000 scholarship from WCR to attend Johnson and Wales in Miami, FL, where she plans to graduate with a bachelor's degree in food service management.
May 2006
Formerly of the Cub Room, Terrance Cave (Culinary '98) opened HQ in Soho this fall.
Michael Kaphan (Culinary'97) has been named executive chef of the perennial Soho favorite, Zoë Restaurant.
Caryn Stabinsky (Culinary '02) is pastry chef of the buzz-worthy new restaurant Urena.
Kristiaan Kosloff (Pastry '01) has been named executive chef of the new Loft Hotel Tribeca.
Marc Meisel (Culinary '97), chef/owner of Tossed, has started to franchise the made-to-order salad and sandwich concept across the country. Marc was profiled in Entrepreneur (January) and Chain Leader (October).
Sukru Candan (Culinary '97) is the executive sous chef for Sandals Royal Bahamian Spa Resort & Offshore Island in the Bahamas.
Rachel Yang (Culinary '01) is executive chef of the new, high-concept Korean restaurant D'or Ahn in Chelsea.
Bel Thompson (Culinary '05) has taken on the general manager position at the acclaimed restaurant Prune in the East Village.
Marsha Orosco (Culinary '02) has been named executive chef of the newest Boca Raton, FL, location of Seasons 52, a healthy fine-dining concept from Darden Restaurants.
Jonathan Seidt (Management/Culinary '05) is partner in Siena Ristorante, a new restaurant in Westport, CT.
Stefan Mailvaganam (Management '02) is the general manager for Colors, the new, cooperatively owned restaurant from the former Windows on the World workers.
Elizabeth Woessner (Culinary/Management '03) is the new general manager for Kevin Taylor's at the Opera in Denver, CO.
Joseph Paulino (Culinary '00) has recently taken the helm at the venerable Café des Artistes, where he is chef de cuisine.
Carlo Martinez (Culinary '00) checks in from Charlotte, NC, where he is chef/owner of two locations of Hawthorne's Restaurant.
Jeremy Hanlon (Culinary '00) has opened The Cookbook Café in Delray Beach, FL. Formerly of Café Boulud-Palm Beach, Jeremy also has a catering business specializing in high-end dinner parties.
Malen Gage (Management '05) is managing Rain, a Southeast Asian restaurant within the Main Street Restaurant Partners group.
Sarah Copeland (Culinary '02) has joined the full-time staff of the Food Network Kitchens as a recipe tester.
Dino Hastzigianakis (Culinary/Management '04) is the general manager of Creative Restaurant Management, a restaurant group with multiple concepts, based in Bonita Springs, FL.
Heidi Kohnhorst (Pastry '02) has been hired as the pastry chef for David Burke's newest project, David Burke @ Bloomingdales.
Hilary Zust (Culinary '04) has been promoted to pastry sous-chef at Town.
George Deehan (Culinary '03) is the executive chef of Firecracker, an Asian fusion restaurant in Tucson, AZ.
Phil and Lauren Rubin (Culinary and Culinary/Management '02, respectively) have launched a catering and home cooking instruction business called 2 Peas and a Pot, which was profiled in the Wall Street Journal.
Dan Obusan (Culinary '04) landed the chef de cuisine position at Alfama, the fine-dining Portuguese restaurant in the West Village.
Richie Primicias-Fernandez (Pastry '04) is the pastry chef for Strings, a longtime favorite on the Denver restaurant scene.
Laura Wilson (Pastry '02) has been named specialty team leader for the Whole Foods in Edgewater, NJ.
Madeleine Keller Masterson (Culinary/Management '02) will joining Waddajuice, a start-up juice company based in Westport, CT. She will be handling operations and sales at this venture, which is backed by one of original founders of Snapple.
Jonathan Lemon (Culinary '04) is the new sous chef at Restaurant Associates' Metropolitan Museum of Art account.
Sarah Miller (Management '05) is managing La Morra, a northern Italian restaurant in Brookline, MA.
Douglas Silberberg (Culinary '01) is sous chef of the newly revamped Water Grill in Los Angeles, CA.
Rebecca Roth (Culinary '05) is the new pastry chef for Perdix in Boston, MA.
Michael Hawk (Culinary '03) has joined the team at the ultra-trendy Hotel Victor South Beach in Miami Beach, FL, as a Culinary supervisor.
David Domedion (Culinary '02) is the Culinary producer for "Ham on the Street," a new show on the Food Network.
Ross Wassermann (Culinary '95) has been named public relations manager for Benson Marketing Group's new Manhattan office. The Napa-headquartered firm is one of the wine industry's leading marketing agencies.
Mike Parisi (Culinary '02) is working at Bistro Zinc in Lenox, MA, as a sous chef.
Natasha Agresti (Culinary '02) is catering sales manager for Wolfgang Puck Catering-Restaurant Associates' operations at the new Georgia Aquarium in Atlanta, GA.
Sukey Pett (Culinary '92) is the new marketing manager for Sprout Creek Farm, a dairy farm in La Grange, New York.
Jonathan Goldberg (Management '03) checks in as the new maitre d' of midtown's Table XII.
Nicole Verhoff (Culinary '04) runs the corporate grant program for the non-profit organization City Harvest.
David Croften (Pastry '03) is a partner in One Girl Cookies, which opened its retail store front in Brooklyn.
Allison Fishman (Culinary '01) has opened The Wooden Spoon, a private cooking school and coaching business, as well as a weekly food blog with short stories and recipes.
Shirley Peralta (Culinary '04) is cooking at L'altro Peccato in Rome, Italy.
Rostislav Kemelman (Culinary '04) has been hired as a line cook at Spotted Pig, which was recently awarded a Michelin star.
Anina Stroh (Pastry '04) has accepted a position as assistant pastry chef/exclusive wedding cake designer at the Palace in Somerset Park, a luxury catering facility in NJ.
Rachel Baumgartner (Pastry '05) has joined the food public relations company Bullfrog and Baum as an assistant account executive.
Julie Sullivan (Management '05) has joined Shaffer City Oyster Bar as a junior manager.
James Laskowski (Culinary '04) is on the opening kitchen team at the new Morimoto NYC.
Missy Robbins (Culinary '95), executive chef of Spiaggia in Chicago, has been given the "Most Promising Chef of the Year Award" by the Third Annual Chicago Wine and Food Festival. The award was determined through a process of nominations by major food experts, as well as through a Culinary competition.
The November issue of Food & Wine featured back-to-back stories about two ICE® grads: Julie Taras (Culinary '02), co-chef/owner of Little Giant in NYC, and Beard Award-winning chef Allison Vines-Rushing (Culinary '00), co-chef/owner, with her husband Slade Rushing, of Longbranch in Abita Springs, LA.
Elisa Strauss (Pastry '01) and Michelle Bommarito (Culinary '97) appeared on "Food Network Challenge: Holiday Cake-Off."
Denisse Oller (Culinary '05) is hosting a weekly morning cooking segment on Spanish-language station Univision (NYC's Channel 41) on Thursday mornings.
Culinary '96 alum Margot Olshan's The SoNo Baking Co. & Café was profiled on the Food Network show "Recipe for Success" this past winter.
Jeannie Chen (Culinary '02) appeared on "Afternoon Living with Kerry Nolan" on the Martha Stewart Radio Channel (112 on Sirius satellite radio) to discuss Chinese New Year foods and festivities.
Dina Cheney's (Culinary '03) first book, about entertaining, will be published by DK in August 2006.
James Holmes (Culinary '01) executive chef of the Alamo Draft House in Austin, TX, was featured on the "Rachael Ray's Tasty Travels" show.
Paulette Licitra (Culinary '04) is publisher/editor of a new literary review, Alimentum - The Literature of Food. The debut issue featured Oliver Sacks and Mark Kurlansky, among others.
J. Craig Hanzelka (Pastry '93) was a finalist for the CBS show "Wickedly Perfect." He is now working as a private chef on a Long Island estate.
Rob Endelman (Culinary '04), chef/owner of Cook with Class, was profiled in the New York Daily News for his private, in-home cooking class business.
Food editor Kim O'Donnel (Culinary '97) authored "Season's Greetings", a holiday cooking blog on WashingtonPost.com.
January 2006
Allison Vines-Rushing (Culinary '00) and her husband Slade Rushing have heroically opened their much-anticipated restaurant, Longbranch, in Abita Springs, Louisiana a few days after Hurricane Katrina hit the area.
Matt Weingarten (Culinary '95) has been named chef de cuisine at Savoy restaurant in SoHo.
Robert Duncan (Culinary '94) is the chef de cuisine at Kiawah Island Club in Charleston, South Carolina.
Carlos Jorge (Culinary '01) is the chef de cuisine at the The Raleigh Hotel in Miami, Florida.
Jon Carl Lachman (Culinary '02) is now executive chef of HB, a new restaurant in Chicago.
Maria Rizzo (Culinary '02) has been named chef de cuisine of Tom Valenti's 'Cesca restaurant.
Kevin Peterson (Management '04/Culinary '04) is the executive chef of Church Street Café in Montclair, New Jersey.
Jennifer O'Toole (Culinary '02) is the executive chef of Casa del Mar Beach, Golf, and Spa Resort in Cabo San Lucas, Mexico.
Monica Bellisimo (Pastry '99) is the pastry chef at the much anticipated NYC restaurant Jovia.
Jonathan Goldberg (Management '03) is managing Dock's Oyster Bar & Seafood Grill in Manhattan.
Leslie Horst (Culinary '04) has been hired as the new marketing director for D'Artagnan, the specialty food company.
Gregory Azzollini (Culinary '05) has taken on the role of executive chef at Paul and Jimmy's Restaurant on East 18th Street.
Erik Lindstrom (Management '03) has opened Veil, "a progressive new American" restaurant in Seattle, Washington.
Jonathan Lemon (Culinary '04) is the new sous chef at Restaurant Associates' Metropolitan Museum of Art account.
Maggie Guardino (Management '01) is the new associate store leader for Whole Foods in Manhasset, Long Island.
Matthew Dix (Culinary/Management '02) has joined the Soho Grand Hotel as their food and beverage manager.
Culinary '03 grad Denise Mickelsen (née Schulman) moves from Saveur to Martha Stewart Living, where she will be an associate food editor.
Svetlana Dubossaraky (Culinary '02) has been promoted to pastry sous-chef at Otto.
Jen Scibelli (Culinary '01) is now a chef de partie at Per Se.
John DeSimone (Culinary '00) is now executive chef of the Manhattan Steamboat Company, a private yacht that does dinner and cocktail charters.
Tammy Nester-Ferguson (Pastry '00) has opened The Bake Shoppe at The Perfect Pan, a bakery specializing in updated American classics, in Milford, Pennsylvania.
Richard Meissner (Culinary '04) has been named chef/manager of CulinArt's dining account at Brooklyn Law School.
Brian Fruge (Culinary '03) is the sous chef of Loft, a new Middle Eastern/Mediterranean restaurant on the Upper West Side.
Jason Rooke (Culinary/Management '05) will be teaching entrepreneurial and management programs at Connecticut Culinary Institute.
Laura Giannatempo (Culinary '04) has accepted the job of assistant editor at Fine Cooking, based in Newtown, Connecticut.
Lesli Heffler (Pastry '02) has joined owner Margot Olshan (Culinary '96) as a baker at SoNo Baking Company & Café in South Norwalk, CT.
Jeannie Voltsinis (Management '05) is working as a manager at the West Village location of Sushi Samba.
Alice Wang (Pastry '04) will be working with pastry chef Lincoln Carson at the Wynn hotel's Daniel Boulud Brasserie in Las Vegas.
Christine Lee (Management '02) is working as a banquet chef at the Arizona Biltmore Resort & Spa.
Carmen Carnegie (Culinary '05) has landed a full-time position as instructor and curriculum writer for Help USA Supportive Employment Center, a program that helps homeless and other needy individuals to become self-reliant.
Deborah Carabet (Culinary '03) started The Kitchen Coaches in Los Angeles, California, a nutrition and Culinary counseling service.
Carol Silberfeld (Culinary '05) has been hired as a sales rep for R.E. Diamond, a high-end purveyor to the restaurant and bakery trade.
Alumni in the Media and Beyond:
The November issue of Food & Wine magazine features back-to-back stories about two ICE® grads: Julie Taras (Culinary '02), co-chef/owner of Little Giant in NYC, and Allison Vines-Rushing (Culinary '00), co-chef/owner, with her husband Slade Rushing, of their highly anticipated new restaurant Longbranch, in Abita Springs, LA.
Jim Baselici (Culinary '99) is chef/owner of Catch 22, recently named "best newcomer" to Palm Beach County, FL, by the 2005 Zagat Survey.
Ramin Ganeshram's (Culinary '04) first cookbook Sweet Hands: Island Cooking from Trinidad & Tobago has been published by Hippocrene Books.
Sue Baldassano (Culinary '04) is coordinating and teaching classes at the Park Slope Food Coop in Brooklyn, the Natural Gourmet Cookery School in Manhattan, and on specialized tours throughout Mexico.
The signature chocolate cigars of chocolatier Susan Marie Owen (Culinary '91/Pastry '95) are featured in a full page spread in the December issue of Chocolatier.
Congratulations to Scott Fagan (Culinary '02) and Eric McIntyre (Culinary '02)! Their catering company, Eric Scott Celebrations & Events, was recently highlighted in the trade publication BizBash.
Pentip Mulkern and Tassanee Boonmongkol (both Culinary '04) had their new restaurant Tuk Tuk in Long Island City featured in The New York Times' City Section. The pair also own the original Tuk Tuk in Park Slope, Brooklyn.
May 2005
Ivy Stark (Culinary '95), formerly executive chef of Dos Caminos-Soho, is now the corporate executive chef of the Rosa Mexicano group of restaurants both in NYC and DC. More locations will be forthcoming in other cities.
Raymond Jackson (Culinary '95) is now the executive sous-chef of Emeril's Tchoup Chop in Orlando, FL.
Pippa Calland (Culinary '94) is the owner and executive chef of the newly opened restaurant Poetessa in the East Village.
Ryan McGuire (Culinary '04) was promoted to sous-chef for Bobby Flay's Mesa Grill.
Julie Taras (Culinary '02) is co-chef/owner of Little Giant, a cozy, 30-seat restaurant on the Lower East Side.
David Pelaez (Culinary '02) has been named master chef-instructor at the Center for Culinary Arts-Manila, the Philippines' only premier school for the training of professional chefs and hospitality industry workers.
Margot Olshan (Culinary '97) is a featured host on the PBS program "Everyday Food," a cooking show produced by Martha Stewart Living television.
MaryAnn Salcedo (Culinary '99) is the new executive chef of Merchants NY on the Upper East Side.
Amy Roth (Culinary '03) has been hired on at the Hearst Corporation's executive dining room as sous-chef.
Ryan Farr (Culinary '01) joins new executive chef Melissa Perello at Fifth Floor in San Francisco, CA. The two previously worked together at Charles Nob Hill.
Thomas Brandon Gillespie (Culinary '03) is now the wine portfolio manager at the Italian Wine Merchant.
Samantha Hoyt Lindgren (Pastry '04) has been hired as a baker at Hope & Union, fellow ICE® alum Sigrid Benedetti's bakery/cafe in Williamsburg.
Anthony Trincanello (Management '02) is the newest sales representative for Baron Francois wines.
Yolanda Padilla (Culinary '04/Management '05) has landed a line cook position at Manhattan's esteemed French restaurant, La Grenouille.
Armando Moutela (Pastry '04) has been hired out of externship at Sullivan Street Bakery.
Briar Winters (Pastry '04) has been hired out of externship at Christopher Norman Chocolates as an assistant pastry chef.
Michelle Arthur Cabrera (Pastry '02) and fellow alumna, Daphne Dupuy (Pastry '98), have opened Pastry Delights, a gourmet cookie and cake shop in Miami, FL. The two were previously at Miami's Four Seasons Hotel.
Christine Wansleben (Culinary '97) checks in from Richmond, VA, where she has launched Mise En Place, a recreational cooking school.
Lindsay Kutasi (Culinary/Management '04) has been hired out of externship at Primo restaurant in Rockland, Maine.
Pauline Rhoads (Pastry '04) is now working as a food writer for Greenwich Magazine in CT.
Hillary Porter (Pastry, '04) has opened Bread Stuy, a coffee house and full-service bakery in Brooklyn.
Deborah Pirraglia (Pastry '04) has opened 'sNice, a restaurant in the West Village selling vegetarian sandwiches and baked goods. Her classmate Emily Radtke (Pasty '04) bakes alongside her as well.
Karen Rozansky (Management '04) landed an assistant manager position at Village restaurant in Manhattan.
Sina Clark (Pastry '03/Management '04) is the new day manager at Magnolia Bakery in the West Village.
Goldi Juer (Management '04) has been hired as assistant food service director at Aramark's Reuters corporate dining account.
Jonathan Goldberg (Management '03) moves from San Domenico to Atlantic Grill, where he is maître d'.
Peter Shelsky (Culinary '02) has started his own company, Pete's Eats, which provides instructional cooking parties in client's homes.
Edward C. Frady, CEC AAC, CFBE, FMP (Culinary '86), is the executive chef for the Makaha Resort and Golf Club in Hawaii.
Steve DiMaggio (Culinary '04) has opened Giuseppe's Authentic Italian Restaurant in Closter, NJ.
January 2005
Michael O'Connell (Management '04) has accepted a position with the Vail Marriott Resort in Vail, Colorado.
Tiffany MacIsaac (Culinary '02) is the new pastry chef at Tuscan in midtown.
Sylvia Stafford (Culinary '03) has been hired as a sous-chef for one of Sodexho's corporate accounts in Sacramento, CA.
Josette Hernandez (Culinary '04) is the new F & B director of The Shoreham Hotel.
Brian Morales (Culinary '04) has been hired out of externship at Daniel.
Karen Bigman (Management '04) has been hired as catering coordinator for Blue Smoke, Danny Meyer's BBQ spot.
Joncarl Lachman (Culinary '02) is currently executive chef at The Hearty Boys cafe and catering company in Chicago.
Amy Monheit (Culinary '03) is now the event manager at the Crowne Plaza Meadowlands in New Jersey.
Amanda Mass (Pastry '04) will be part of the opening team in the pastry department of the new Mesa Grill, opening this fall in Las Vegas's Caeser's Palace.
Jeremy Ravetz (Culinary '04) has been hired out of externship at Per Se, Thomas Keller's NYC restaurant in the Time Warner Building.
Ashley Brooke (Culinary '03) has moved to the Atlanta area, where she is chef/director of Salud, a cooking school located at the new Whole Foods in Alpharetta, Georgia.
Anina Stroh (Pastry '04) is handling pastry production at The Bread Company, organic bread bakery in Montclair, New Jersey.
Allison DeWine (Culinary '03) is the new assistant food editor at Country Living Magazine.
Daniel Pericles (Culinary '00) has been hired as a tournant at the Ritz-Carlton Battery Park.
Anthony Iliakostas (Culinary '03) joins Aramark as food production manager at New York University.
Danielle Fishbein (Pastry '04) accepted a pastry position at Radius, one of Boston's finest restaurants.
Tami Anderson (Pastry '03) has just opened a bed and breakfast (and soon-to-be bakery) called The Sunny Grange (sunnygrange.com) in Campton, NH.
Jennifer McCormick (Pastry '04) landed an assistant pastry chef job at Sweet Sisters, a high-end cake design and pastry shop in Totowa, NJ.
Susan Baldassano (Culinary '04) will be teaching a cooking class on Oaxacan cooking, based on her annual tours to Oaxaca, at Classic Thyme in Westfield, NJ.
Randy Booth (Culinary '04) is now the head chef at Scuba Sushi in NYC.
Dana Lipkin (Culinary '03) is a pastry cook at Gray Kunz's brand new restaurant, Cafe Gray.
Dan Kyse (Management '04) has been named general manager at Oakville Grill in Hawthorne, NJ....
August 2004
Culinary '02 alum Dan Segall has accepted the chef de cuisine position at Louisiana, one of the most popular restaurants in Beijing, China.
Sigrid Benedetti (Pastry '99) is the pastry chef of Hope & Union, a bakery/cafe in Williamsburg, Brooklyn.
Daniel Kim (Culinary/Management '02) is service director of Manhattan's Vong, while Joseph Paulino (CA '00) joins the restaurant as sous-chef.
Francois Chatelain (Culinary '98) is currently executive chef at One CPS in The Plaza hotel, part of the Smith & Wollensky group.
Teruka Nakatake (Pastry '02) has opened NY Village Bakery in Osaka, Japan.
Marta Lopez (Pastry/Management '03) has moved from her previous Aramark account to a new one, the United Nations Catering Team, where she transitions from baking into a catering management role.
Joanne Jordan (Culinary '97), formerly public relations director of Restaurant Associates, has launched the Joanne Jordan Group, her own Philadelphia-based marketing firm serving the lifestyle, restaurant and hospitality industries.
Culinary '01 grad Carol Karr checks in from Abigail Kirsch's Pier Sixty location, where she's been promoted to purchasing manager for the catering company.
Melissa Plotkin (Management '03/Culinary '04) has been hired for the garde-manger station at Kittichai, the new restaurant in the Thompson Hotel.
Edwin Casta (Culinary '00) is assistant chef-instructor/sous-chef at the Calphalon Culinary Center in Chicago.
Jesse Brennan (Management '03) has landed a position as catering coordinator for The Kitano New York, a luxury midtown hotel.
Saveur magazine has hired Denise Schulman (Culinary '03) as assistant editor.
Doug Silberberg (Culinary '01) is now executive sous-chef at Ocean Avenue Seafood in Santa Monica, CA.
Jennifer O'Toole (Culinary '02) checks in from Honduras, where she's chef of the Real InterContinental San Pedro Sula.
The food magazine La Cucina Italiana welcomes Viviana Acosta-Padial (Culinary '02) as its new food editor.
Formerly of Zoe Restaurant, Michael Kaphan (Culinary '97) now commands the kitchen of the new Flatiron restaurant Strata.
Pastry '03 grad Jennifer Kaplan has been named pastry chef at En Tantra, the acclaimed new Long Island restaurant.
Fernanda Beccaglia-Unter (Culinary '03) is a line cook at the Palm Beach location of Café Boulud.
May 2004
Matthew Weingarten (Culinary '96) has been named executive chef of Tuscan, the relaunched restaurant with Rocco DiSpirito as consultant.
Richard Fraser (Culinary '96) is the opening executive sous-chef of the new San Francisco restaurant, Sofia.
Formerly of The Soho Grand in New York, Missy Robbins (Culinary '95) is the new chef de cuisine at Spiaggia in Chicago.
Michael Parisi (Culinary '02) has been promoted to sous-chef at Jean-Georges Vongerichten's 66.
Kim McDaniel (Culinary '03) is the executive chef of The Restaurant at Fox Run in Clovis, NM. Culinary '00 alum Kristiaan Kosloff is the head chef at The Salmagundi Club in Manhattan.
Freelance foodstylist Ulli Stachl (Culinary '93), is now handling the food segments for the CBS morning show "Living it Up with Ali and Jack."
Juan Carlos Jimenez (Culinary '00) has joined the team at Zoe restaurant as an executive sous-chef.
Theresa O'Connor (Pastry '03) has returned to Taos, NM, to become pastry chef at the new Joseph's Table restaurant, where alum Joseph Wrede (Culinary '95) is the acclaimed chef/owner.
Cai Boldt (Culinary '03) has opened Plum Pure Foods, an organic and seasonally focused catering company, in Cos Cob, CT.
Mina Pizarro (Pastry '02) joins the pastry team at Thomas Keller's Per Se restaurant in the Time Warner Center, while Tara Berman (Culinary/Management '02) has been hired to assist Jonathan Benno, the chef de cuisine.
Jason Scalzo (Culinary/Management '01) is the chef/owner of Sunrise Grille in Highlands, New Jersey.
Robert Stalzer (Culinary '03) has accepted an entry-level position at Cafe Boulud's Palm Beach location.
Alissa Wood (Culinary '03) joins the Food Network as an assistant Culinary editor, while David Domedion (Culinary '02) is now Culinary producer for the "Food 911" show.
Management '03 graduate Judy Ferrigno assumes the assistant manager position at the new Dean & Deluca store at East 85th Street and Madison.
Wholesale distributor Woolco Foods welcomes Reid Cooper (Management '03) as a new account representative.
Laura Martin (Culinary '01) is the newest test kitchen staff member at Southern Living Magazine in Birmingham, Alabama.
Joseph Setty (Pastry '03) was hired out of externship at River Cafe where he now works as a pastry assistant.
January 2004
Pippa Calland (Culinary '94) has taken the executive chef position at Della Rovere, a new Italian opening New Year's eve in Tribeca.
Raymond Jackson (Culinary '95) becomes executive sous-chef at Emeril's in Orlando, Florida.
Steve Samson (Culinary '97) moves from Piero Selvaggio's Posto restaurant to the executive chef spot at the flagship Valentino in Los Angeles.
Formerly of Alain Ducasse, Allison Vines-Rushing (Culinary '00) is the opening executive chef of Jack's Luxury Oyster Bar in the East Village.
John Gibson (Culinary '03) has been hired as a line cook from his externship at Veritas; he also competed against students from Culinary schools across the country at the "S. Pellegrino Almost Famous Chef" competition held at Mandalay Bay in Las Vegas this past September.
Bridget Batson (Pastry '91), executive chef of Hawthorne Lane in San Francisco, has been featured in the summer issue of the esteemed Art Culinaire quarterly.
Rebecca Freedman (Culinary '03) becomes an associate editor at Fine Cooking magazine, while
Susie Middleton (Culinary '92) makes the move from executive editor to editor-in-chief.
Linda Fedele (Pastry '00) is the new pastry chef of Tuscan, formerly Tuscan Steak, in Midtown.
Jordy Lavanderos (Culinary '98) is the new executive chef of Dunmore Beach Club on Harbour Island, Bahamas.
Amanda LaBarbera (Culinary '02) is the new executive pastry chef at Cesca on the Upper West Side.
Heather Lattig (Pastry '01) has been named pastry chef at Pierre's Restaurant in Morristown, New Jersey.
Matthew Birnbaum (Culinary '02) opened Pinch – Pizza by the Inch on Park Avenue South in Manhattan this October.
The new Food Network series "How to Boil" was produced by Jimmy Zankel (Culinary '02).
Elisa Strauss (Pastry '01) of Confetti Cakes had her custom weddings cakes featured on both HBO's Sex and the City and on the Today Show's "Today Throws a Wedding" segment; her Pink and Chocolate Piped Cake was the Today Show audience's top choice.
Susan Sylvester (Culinary '02) is opening a restaurant/catering/cooking studio called Jardin in Newtown, Connecticut.
Matthew Dix (Culinary '02) is currently managing Pier 116 and Beer Garden in Brooklyn.
Laura Fitzgerald (Culinary '03) joins Oliviers & Co., the specialty olive oil retailer, as a marketing director.
September 2003
Juventino Avila (Culinary '97) is the executive chef of Agozar, the new Cuban tapas restaurant in Noho.
The kitchen of the second Dos Caminos restaurant in Soho is led by executive chef Ivy Stark (Culinary '95). Stark was the featured chef for an evening at the James Beard House this past June.
Vince Deuschel (Culinary '98) has been promoted to general manager of Butter, a hip new eatery on Lafayette Street.
Formerly an editor at Wine Spectator, Laura Stanley (Culinary '98) will be managing the education programming for the new Stone Barns Center for Food and Agriculture, opening in Tarrytown, NY. The venture will include a sister restaurant to Blue Hill.
The wine director for the eagerly awaited Borgata Hotel & Casino in Atlantic City, NJ, is Inez Holderness (Culinary '98), who also recently opened On the Square in Tarboro, NC. Holderness will teach a one-session wine class at the school this fall.
Juanita Tyndall (Culinary '00), executive chef of Maroon's in Chelsea, was honored with New York Magazine's pick for Best Fried Chicken in New York City.
Akiko Kimura (Pastry '03) is the new pastry chef at Yugin Restaurant in Manhattan.
Liz Yeh Singh and Jane Murphy (both Culinary '00) have co-authored the Great Big Burger Book. The two will teach a one-night class based on the book this fall at ICE®.
Twins Mary Barber and Sara Whiteford (both Culinary '90), chefs/co-owners of Thymes Two Catering in San Francisco, have just published the Bride & Groom's First and Forever Cookbook.
Winston Gobin (Culinary '00) leaves his line cook spot at Mercer Grill for a sous-chef spot at the always trendy Chateau Marmont in Los Angeles.
Dan Segall (Culinary '02) checks in from Singapore where, after completing an externship at the At-Sunrice Culinary academy, he has been hired as chef de cuisine of The Regent Hotel.
Kathryn Mirtsopoulos (Culinary '02) was recently promoted to sous-chef at Abigail Kirsch Culinary Productions in Tarrytown, NY.
Eric Landsperger (Pastry '01) is currently the pastry sous-chef at AZ.
Marika Seguso (Culinary '01) and her catering company, Acquolina, were featured in the April issue of Food & Wine.
Mark Mosher (Culinary '01) completed a three-month stage at the Michelin 2-star restaurant Michel Rostang in Paris.
Formerly at Butter restaurant in New York, Carlos Jorge (Culinary '01) moves into a sous-chef position at the Raleigh Hotel in Miami.
James McDermott (Culinary '03) and Laurielle Eichelberger (Culinary '02) have been chosen from among 3,000 hopefuls to join Chef Rocco DiSpirito in the kitchen of Rocco's, where the reality TV series "The Restaurant" is filmed.
Holly Bagwell (Culinary '02) has joined the front of the house team at AIX restaurant on the Upper West Side.
May 2003
Pnina Peled (Culinary '00) has been named executive chef of Aleo, a new Mediterranean restaurant in the Gramercy Park area.
Anthony Paris (Culinary '97), an alumnus of such prestigious kitchens as Danube and Jean-Georges, is now executive chef of Red Wine With Fish, a gourmet dinner delivery and full-service event planning company.
Recent grad Victoria Mazur (Culinary/Management '02) has also joined the kitchen team and handles business development.
Maggie Guardino (Management '01) is now the executive chef at Whole Foods Market in Chelsea.
Dana Klitzberg (Culinary '00 ) reports in from Rome, Italy, where she's worked as an executive chef, personal chef and as chief reviewer for the Time Out Eating and Drinking Guide to Rome.
James Holmes (Culinary '01) is the newest chef-instructor at the Culinary Academy of Austin (TX).
Stefanie Shapiro (Culinary '99), formerly of Art Culinaire magazine, is currently a commis de cuisine at Hotel Carlina in Courchevel, France.
Jim Kevany (Management '02) is the new general manager of Frankie & Johnnie's Steakhouse in Manhattan.
Pastry '01 grad Erica Davis moves from Daniel Boulud's db bistro moderne to Sweet Melissa's patisserie in Brooklyn.
Allison Vines (Culinary '00) has been promoted to the poissonier station at Alain Ducasse's 4-star restaurant in New York City's Essex House.
Jennifer Clair Herman's (Culinary '98) Culinary instruction business, Home Cooking, was featured in The New York Times "Style" section.
Wine X magazine is featuring recipes created by Joncarl Lachman (Culinary '01) in each issue for the upcoming year.
Geoffrey Nunez (Culinary '01) is now a cook at Tru, the James Beard Award-winner in Chicago.
Johney Han and Renee Forsberg (both Culinary '02) turned their externships at La Caravelle and Bolo, respectively, into garde-manger positions.
Pastry '00 grad Jennifer Roach moves from La Caravelle to a pastry cook position with Pat Coston at Ilo restaurant.
Thomas Piazza (Pastry '02) is the Assistant Pastry Chef at IL Tulipano in Cedar Grove, NJ.
Marsha Orosco (Culinary '02), now a garde-manger cook at Norman's in Coral Gables, FL, and Ieda Fuller Addison (Culinary '96, Management '01), executive chef of 3 In the Kitchen Catering, both had recipes featured in the March 2003 issue of Essence Magazine.
January 2003
James Hill (Culinary '95) is chef/owner of the Owen Murphy Inn in the Hudson Valley town of Goshen, NY.
With experience from Union Square Cafe and a stage at L'Oasis patisserie in the Cote d'Azur behind her, Linda Fedele (Pastry '01) becomes the new pastry chef at Mario Batali's seafood restaurant, Esca.
Brian Recor (Culinary '01) is now sous-chef at Jimmy Schmidt's newest Rattlesnake outpost in the Trump 29 Casino in Palm Springs, CA.
Courtney Lofstrom (Culinary '01) is second in command at The Raven and the Peach, a highly acclaimed New American restaurant in Fairhaven, NJ.
Washingtonpost.com food editor Kim O'Donnel (Culinary '97) is launching a new online video series that will feature cooking demos on various subjects.
James Beard Award-winning chef Michael Schlow relies on line cooks Aniceto Sousa (Culinary '01) and Jason Kempf (Culinary '00) to execute his acclaimed menu at Boston's top restaurant, Radius.
Jason Pierre (Culinary '00) is head chef of Plum's, a new French-American restaurant in Middletown, NY.
Formerly pastry sous-chef at Mercer Kitchen, Matt Foley (Culinary '00) becomes pastry chef of Stony Hill Inn in Hackensack, NJ.
Keira McCrudden (Culinary '97) moves from Great Performances catering to Neuman & Bodgonoff, where she is the event coordinator.
Originally from Brazil, Mayes Lozada (Pastry '02) becomes the newest assistant to fellow ICE® aluma Gina DePalma, pastry chef of Babbo.
Jennifer Traul (Culinary '02) turns her externship into a full-time position as garde-manger at David and Karen Waltuck's three-star restaurant, Chanterelle.
After completing an externship there, Michelle Arthur (Pastry '02) now works in the pastry kitchen of the Mandarin Oriental Hotel in Miami, FL.
Recent Culinary '02 graduate Telly Albrite is now an account associate at Ruskin International Communications, a PR company catering to the food industry.
Recent Culinary '02 graduate Michael Edwards is a pantry cook at the acclaimed Las Vegas restaurant Rosemary's, located in the Rio Suites Hotel.
After externing at Daniel, Chris Robertson (Pastry '02) becomes a pastry assistant at db bistro moderne, another of master chef Daniel Boulud's New York restaurants.
Fresh from an externship at Alice Waters' Chez Panisse in Berkeley, CA, Elisabeth Robart (Culinary '02) is now a baker at Manhattan's Levain bakery.
Duane Park Patisserie's newest manager is Randy Mason (Pastry '02).
December 2002
Pastry chef Deborah Snyder (Pastry '96) moves from the top position at JUdson Grill to Danny Meyer's Union Square Cafe. Culinary '02 grad Scott Geller assumes the role of assistant sous-chef at the perennially popular Nobu.
Mory Thomas's (Culinary '98) inspired Thanksgiving recipes were featured in the November issue of Food & Wine magazine.
Margie Siggillino (Pastry '97) crosses the Atlantic to land a pastry position at Frimley Hall Hotel in Camberley, England.
Formerly at Picholine, James Holmes (Culinary '01) takes on the top toque as executive chef of Rose Hill Manor in Stonewall, TX.
Jason Pierre (Culinary '00) is head chef of Plum's, a new American-French restaurant in Middletown, NY.
Zoe Nathan (Culinary '01) is the newest cook at Mark Peel and Nancy Silverton's James Beard Award-winning restaurant, Campanile, in Los Angeles.
Lynne Kaplan (Culinary/Management '02) is the proud new innkeeper of Victoria House, a charming bed & breakfast located in Spring Lake, NJ.
ICE® alumni are leading several classes at Sur La Table in Manhasset, Long Island, including Culinary '02 grad Connie Zarate (Hands-On Tapas and Sangria Party), Pastry '99 alum Colette Foley (Bake-and-Take Perfect Holiday Pies), and Culinary '99 grad Regina Lustig (Gingerbread House Workshop).
Matthew Dix (Culinary '02) turns his externship at Aureole into a permanent position as garde-manger/hot appetizers cook.
Maria Elizabeth Lozada (Pastry '02) becomes the new pastry assistant to Gina DePalma (Pastry '94), Babbo restaurant's acclaimed pastry chef.
Entrepreneur Patricia Medwar (Culinary '00) has opened Simon's Marketplace, a gourmet shop in Chester, CT.
Michael Kinney (Culinary '02) is pastry team leader at Whole Foods in the Kansas City area.
Irene Martinez (Culinary '00) checks in from Santa Monica, CA, where she's doing both garde-manger and pastry at Shutters on the Beach, one of the country's finest resorts.
After cooking at Montrachet, Alison Tozzi (Culinary '00) takes on the position of project assistant for the Earth Pledge Foundation, a non-profit organization that promotes sustainable cuisine and lifestyle.
September 2002
Tim Healea (Culinary '98) was part of the three-person U.S. team that took home silver at the World Baking Cup in Paris. He is operations manager for the acclaimed Pearl Bakery in Portland, OR.
The opening of the buzzing new restaurant Butter saw two ICE® alum in key positions: Vince Deuschel (Culinary '98) as purchasing manager and Carlos Jorge (Culinary '01) as sous chef.
Juventino Avila (Culinary '98) heads up the kitchen of Isla as executive chef of this hip Cuban West Village restaurant.
Now a line cook at Anne Rosenzweig's Inside restaurant, Joncarl Lachman (Culinary '02) is one of seven recent Culinary school grads chosen to participate in the "Almost Famous Chef Competition," which is being held at this year's American Culinary Federation conference in Las Vegas.
Pastry '99 grad Sigrid Benedetti has been named pastry chef of Drew Nieporent's recently reopened Layla in Tribeca.
Ryan Farr (Culinary '01) headed west to Calistoga, CA, where he is now sous-chef of All Seasons Café in the Napa Valley.
Joanne Jordan (Culinary '97) is director of public relations for the Manhattan-based Restaurant Associates, a group that operates more than 130 restaurants and high-profile corporate accounts. Culinary '00 alum Matt Foley has moved into the role of pastry sous-chef at Mercer Kitchen.
Brett Dooley (Culinary '88) oversees the kitchens of several California golf clubs as executive chef of American Golf Company, which manages over 300 courses in the US and UK.
Melissa Lynch (Culinary '94) is currently promotions manager for Food & Wine magazine.
Former National Pastry Championship competitor Timothy Koch (Pastry '96) becomes executive pastry chef of the Hilton at Shorthills, New Jersey's only AAA 5-Diamond hotel.
Formerly food writer Jeffrey Steingarten's research assistant, Gail Simmons (Culinary '99) now handles special events and promotions for Daniel Boulud's New York restaurants, Daniel, Café Boulud and db bistro moderne.
May 2002
Inez Holderness (Culinary '98), formerly of Windows on the World, is now wine director at the new Blue Fin/W Hotel Times Square, as well as a guest lecturer for the American Sommelier Society.
Scott Campbell (Culinary '83) is now chef/owner of the buzzing new restaurant @SQC on the upper west side.
Christine Sanchez (Culinary '97) checks in as sous-chef of Bolo, Bobby Flay's contemporary Spanish restaurant in the Flatiron district.
Two recent grads (Culinary '01) head to top Washington, DC, kitchens: Dennis Clark is sous-chef of Michael Jordan's new restaurant, Jordans, in the Ronald Reagan building, while Faisel Sultani lands at Vidalia in garde-manger.
Former work-study student Tim Healea (Culinary '98), operations manager for Portland, Oregon's, acclaimed Pearl Bakery, will be demonstrating his baking expertise at the World Baking Cup in Paris. He will be one of three Bread Bakers Guild members representing the USA.
Fresh from his line cook position at Alex Garcia's Calle Ocho, Alejandro Eusebio (Culinary '01) heads to take up the sous-chef position at Cuba Cuba, Denver's hottest new Nuevo Latino restaurant.
Mauricio Moreira (Pastry '00) just landed a production pastry position in New Orleans for Susan Spicer's hot new Cobalt Restaurant.
Fannie Agri (Culinary '97) made the move from the Water Club's pastry staff to a pastry assistant position with the '21' Club. Culinary '00 grad Alison Vines lands in the demanding garde-manger station at the newly four-starred Alain Ducasse in NYC.
Derek Nottingham (Culinary '91) is busy as executive sous-chef of the National Gallery of Art in Washington, DC, a Restaurant Associates-run account.
Lee Constantine (Culinary '91) is now restaurant manager of the Ritz-Carlton Palm Beach hotel.
An externship at Restaurant Daniel led Domenica Macchia (Culinary '02) into a spot with Feast & Fêtes, the restaurant's catering operation.
Suzana Abdul Samad (Pastry '01) will be proving her stuff as pastry assistant at Boston's Rialto restaurant in the Charles Hotel.
Evelyn Dotson Battaglia (Culinary '99) joins the Martha Stewart Living team in the newly created position of recipe editor.
Trish Magwood (Culinary '98) has created Dish Cooking Studio, her own dynamic Culinary center for her fellow Canadians in Toronto.
January 2002
After stints at La Goulue, Coco Pazzo and The Meeting House in Bedford, NY, Michael Kaphan (Culinary '97) is now executive chef and co-owner of Kaleidoscope, an eclectic restaurant in New Milford, CT.
After a brief break as a private chef, Ivy Stark (Culinary '95) has returned to restaurant life as executive chef of Zócalo, the authentic Mexican spot on the upper east side.
An externship at The Food Network led Laura Martin (Culinary '01) to her current entry-level spot at Emeril's in New Orleans.
Out on the west coast, Rick Beshore (Culinary '97) is the opening pastry chef of San Diego's hottest new restaurant, Indigo Grill.
Edward Christman (Culinary '92) takes the top toque as executive chef of Showstoppers Inc., the creative Manhattan-based caterer/event planner.
Previously a line cook at Cello, Amy Eubanks (Culinary '99) moves just around the corner to her current line position at Café Boulud.
Elisa Strauss (Pastry '01) has launched her own custom cake design company, Confetti Cakes, which garnered a "Critic's Pick" from Time Out New York magazine.
Robin Fannon (Culinary '00) has headed to sunny Florida, where she becomes the food and beverage director of Golden Ocala Golf & Country Club.
Pastry '95 grad Lucy Martin (née Ayerbe) commands the pastry kitchen at Marriott Orlando World Center, the largest of the hotel group's properties.
Ross Wasserman (Culinary '95) has headed out of the kitchen to join the food public relations team of Teuwen One Image.
Recent grad Adele Franco (Culinary '01) has taken a line cook position at Chanterelle.
Following an externship at The Ryland Inn in New Jersey, Geoffrey Nuñez (Culinary '01) has headed south to the acclaimed new restaurant Fabian's in Winston-Salem, NC.
T. Susan Chang (Culinary '00) has become a frequent Culinary correspondent for the Boston Globe; her assignments range from features on cider makers in the Berkshires to cookbook reviews.
Previously a pastry cook at Babbo, Jessica Lambert (Culinary '99) has become the pastry chef at Boston's popular Mamma Maria restaurant in the historic North End.
Architect-turned-pastry chef Robert Twardzik (Pastry '01) heads up the pastry kitchen of Taste Caterers, the eclectic, Greenwich Village-based operation.
Christopher Gargone (Pastry '88) is the executive pastry chef and co-owner of CCG Patisserie, an upscale retail and wholesale bakery in Harrison, NY.
The Institute hosts a Career Fair twice a year. Former Director of Career Services, Steve Kelley, is shown here with a representative of the Four Seasons Hotel chain at our September 2001 Career Fair.
December 2001
James Holmes (Culinary '01) has returned from his stage at Le Panier du Marché in Strasbourg, France, and will become sous chef at Paradou, a café/wine bar slated to open shortly in the meatpacking district.
Regina Aragon (Pastry '97) is returning to her roots: she's the newest chef-instructor on the Pastry & Baking Arts faculty. Previously she worked at Le Cirque, Osteria del Circo and most recently Roy's New York.
Two recent grads are employed at Daniel Boulud's new db bistro moderne: Rachel Yang (Culinary '01) and Erica Davis (Pastry '01).
Brian Patterson (Culinary '99) has moved into a new role as Brand Manager for Oliviers & Co., a specialty gourmet olive oil retailer with stores across the country.
Mary Mooney (Pastry '01) will help open Metro restaurant in Boston as pastry assistant. Metro is the highly anticipated French brasserie headed by Amanda Lydon, formerly chef de cuisine at Truc.
Previously a line cook at Danny Meyer's Tabla restaurant, Stefanie Shapiro (Culinary '99) is now assistant editor and test kitchen director of Art Culinaire, the quarterly magazine for chefs.
Brian Recor (Culinary '01) has completed his externship at Jimmy Schmidt's acclaimed Detroit restaurant, the Rattlesnake Club, and now works as a line cook there.
Linda Diane Gruver (Culinary '99) is director of the cooking school at Verducci's Specialty Market in Ringoes, NJ.
Carlos Jorge (Culinary '01) has just returned from his externship at Herbsaint, Susan Spicer's new restaurant in New Orleans.
Alan Nepomuceno (Culinary '01), who was on the opening team of Olives at the W Hotel, is now in a garde manger position at the Four Seasons New York hotel.
The Sur La Table cookware store in Manhasset, Long Island, will be hosting classes by Colette Foley (Pastry '99) in cake decorating for beginners.
Christopher Roth (Culinary '00) has moved to Maine and taken up a line cook spot at Commissary, Matthew Kenney's Portland restaurant.
Einav Gefen (Culinary '99), formerly chef of Danal in Greenwich Village, has assumed the role of director of Culinary arts at the JCC in Manhattan, due to open in early 2002.
Fromagerie, the acclaimed French restaurant in Rumsen, NJ, has Pastry '99 grad Carol McGavin heading up its pastry kitchen.
September 2001
In May, New York magazine named Tossed, owned by Marc Meisel Culinary '97, in its Best Takeout issue.
Anthony Paris Culinary '97 has returned from Austria to step into the pivotal saucier position at Jean-George's eponymous 4-star restaurant.
Gail Brelesky Culinary '99 has left the bright lights of New York behind to open Wright Place Gourmet Market and Catering in Kill Devil Hills, NC with three partners.
After a stint in Italy, Stefano Samson Culinary '97 is now sous chef at Valentino Santa Monica. He also opened Valentino Las Vegas as chef de cuisine.
Robert Willis Culinary '96, owner and chef de cuisine at Vaux in Brooklyn's tony Park Slope, was lauded in the July Bon Appétit's "Top Tables" column for its "attention to detail" and "lively presentations".
Ray Jackson Culinary '95 is now sous chef at the Stanhope Hotel in New York. He worked previously at Emeril's and Norman's.
At the Brasserie in midtown NYC, Birgit Holm-Wilson Culinary '99 is front of house manager.
David Kruse Culinary '99 is sous chef at Mesa Grill, where he works with TV star Bobby Flay.
Colin and Renée Alevras both Culinary '94 have received no end of kudos for their wine bar and restaurant, The Tasting Room. The latest: Food & Wine recently named The Tasting Room one of New York City's best new restaurants.
Israeli Culinary grad Assaf Kauffman '99 is now a line cook at Aquavit.
Nicole Kaplan Pastry '97 is pastry chef at Danny Meyer's Eleven Madison Park. The winter 2001 issue of Art Culinaire highlighted her work.
Susan Stockton Culinary '93 has been promoted to vice president of Culinary production at the Television Food Network.
Two Culinary '01 grads have moved into garde manger positions: Erio Cavalieri at Scott Bryan's elegant Veritas and Claiborne Williams at swank Montrachet.
And another two Culinary '01 grads are enjoying positions as line cooks: Ryan Farr at Aquagrill and Robin Biggs at the Olives in the W Union Square Hotel.
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