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).
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