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.
|
