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ICE® CHEFS' ADVISORY COUNCIL |
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Our Chefs'
Advisory Council is made up of 15 professionals,
all of whom are committed to culinary education. The
group includes some of the most respected and creative
working chefs and entrepreneurs in the nation. They
are an invaluable resource for the school and its
students. They ensure that our instruction measures
up to their high standards, and that our graduates
receive training that prepares them for the challenges
of the industry. |
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Chefs' Advisory Council
Pictured Left to Right: Richard Simpson (ICEŽ Director
of Education); Andrea Tutunjian (ICEŽ Assist. Dir. of pastry & baking); Nick Malgieri (ICE® Dir.
of pastry & baking); Chef Campbell; Chef
Boulud; Chef Heffernan; Chef Samuelsson; Chef Fleming; Chef Sparks;
Rick Smilow (ICE® President); Chef Telepan;
Steve Kelley (former ICE® Dir. of Career Services).
[Not Pictured: Chef Bastianich; Chef Murphy;
Chef Schlow; Chef Van Aken; Chef Leader;
Martin Shapiro] |
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THE COUNCIL MEMBERS ARE:
Lidia Bastianich
Lidia Bastianich is co-owner
of FELIDIA and BECCO restaurants in New York and
LIDIA'S restaurants in Pittsburgh and Kansas City.
A native of Northern Italy, Lidia retains a deep
love for the culinary heritage she grew up with and
is one of the most successful teachers and communicators
on this subject. Her acclaimed television shows, Lidia's
Italian Table and Lidia's Italian Table: Italian
Amercican Favorites, have aired nationwide and
in Australia, Canada and Japan, and her books, including Lidia's
Italian-American Kitchen (Knopf, 2001), are best-sellers
in the field.
Daniel Boulud
Daniel Boulud is one of the world's most celebrated chefs. In his youth
Boulud trained under some of his native France's most renowned chefs, including
Roger Vergé, Georges Blanc and Michel Guérard, before eventually
moving to the United States where his resume includes Le Régence
and 6 years as Executive Chef at Le Cirque. In 1993, Daniel opened RESTAURANT
DANIEL, which has been awarded four stars by The New York Times and listed
as one of the ten best restaurants in the world by The International Herald
Tribune. Boulud has followed his success with CAFÉ BOULUD and DB
BISTRO MODERNE in New York, and CAFÉ BOULUD in Palm Beach, Florida.
In keeping with his reputation as one of the industry's hardest working
chefs, he has also authored five books and launched a line of mail-order
products that include smoked salmon and caviar.
Scott Campbell
Scott Campbell, whose newest restaurant is @SQC, is a graduate of The Institute
of Culinary Education and honed his skills at such high-profile restaurants
as Le Cirque, the Oak Room, Union Square Café, Sfuzzi and Vince & Eddie's.
In 1998 he opened his first restaurant, Avenue, to much acclaim. Scott
is deeply committed to culinary education and continues to volunteer for
such diverse teaching programs as The Fresh Start Program and the Volunteer
Careers Through Culinary Arts Program and serves as the Chair of the Chef's
Committee for the League for the Hard of Hearing.
Claudia Fleming
Claudia Fleming, a graduate of The Institute of Culinary Education, won
the James Beard Award for "Best Pastry Chef" in 2000 and 2001
and has received the "Best Dessert Award" from Pastry Art & Design
magazine. Fleming apprenticed at the venerable Fauchon in Paris under Pierre
Hermé, and in New York has worked at such restaurants as Montrachet
and Tribeca Grill. She was pastry chef at Gramercy Tavern since its opening
in 1994 until 2002, when she accepted the position of food director at
Pret A Manger, and then became the Executive Pastry Chef at Amuse restaurant
in Manhattan. Fleming's first book, The Last Course: The Desserts of Gramercy
Tavern, appeared in 2001. Chef Fleming continues to consult as Pastry Chef
at Gramercy Tavern.
Kerry Heffernan
Kerry Heffernan has presided as executive chef at ELEVEN MADISON PARK since
its opening in 1998. Heffernan followed his graduation from the Culinary
Institute of America with stages in Holland, Belgium, France and Austria
and a year-long stint at Le Cygne in Geneva. His New York resume includes
Montrachet, Le Régence, Bouley, Mondrian, One Fifth (where he designed
the restaurant's menu under the direction of Alfred Portale) and executive
chef at the Westbury Hotel's Polo restaurant. Kerry is active in numerous
volunteer organizations, including Share Our Strength, City Meals on Wheels,
Kids for Kids and the Central Park Conservancy.
Daniel Leader
Daniel Leader is the owner and baker of the Bread Alone Bakery, which has
four locations in upstate New York and is a regular vendor at New York
City's greenmarkets. Chef Leader's food career began when, nine months
short of his undergraduate philosophy degree from the University of Wisconsin,
he realized his need to work with his hands as well as his mind. He enrolled
at the Culinary Institute of America in Hyde Park, New York, graduated
at the top of his class, and worked as a chef for some of New York City's
hottest restaurants, La Grenouille and the Water Club. Then, after eight
years of cooking food "too fancy to eat," he became obsessed
with the idea of creating something wholesome, timeless, and beautiful.
Great bread and Bread Alone were born. Chef Leader is the author of the
cookbook Bread Alone.
Sara Moulton
Sara Moulton is the Executive Chef of Gourmet magazine. A graduate
of the Culinary Institute of America, she was a stagiere in Boston,
New York and France, working her way up to sous chef at La Tulipe in New
York in the early 80s. She left restaurant work to begin a family, and
became a teacher at The Institute of Culinary Education (formerly Peter
Kump's New York Cooking School), where she discovered her love of teaching.
She began her television career by working behind the scenes on public
television's Julia Child and More Company, and worked on "Good
Morning America" as their executive chef and food correspondent. She
then moved on to host her own shows, "Cooking Live" and "Sara's
Secrets." She is the author of numerous cookbooks, including Sara
Moulton Cooks at Home.
Joseph Murphy
Before taking up the reins as pastry chef at Gotham Bar and Grill, Joseph
Murphy honed his skills cooking in the kitchens of such esteemed restaurants
as Lespinasse, La Côte Basque and Park Avenue Café. Murphy
worked closely with Alfred Portale to develop desserts that complement
the restaurant's signature style, and characterizes his acclaimed work
as one relying on juxtapositions---hot and cold, crisp and soft, sweet
and tart. Joseph left Gotham to be opening executive pastry chef at BLUE
FIN in the W New York Times Square Hotel, and opened his own restaurant,
Fresh, in Tribeca. Currently, Joseph is Corporate Pastry Chef for the JEAN-GEORGES
restaurants in New York, including Jean Georges, 66, Vong and Mercer Kitchen.
Marcus Samuelsson
In 1995, when Marcus Samuelsson was three months into his tenure as executive
chef of AQUAVIT, he became the youngest chef ever to receive a three-star
restaurant review from The New York Times. (The three-star rating was renewed
in May of 2001.) Today Samuelsson also oversees a branch of Aquavit in
Minneapolis, the AQ CAFÉ AT SCANDINAVIA HOUSE in Manhattan and a
line of traditional Swedish foods marketed under the Aquavit name. He is
a three-time James Beard Award nominee and was named "Rising Star
Chef" in 1999. His first cookbook was released by Houghton Mifflin
in 2003.
Michael Schlow
At the 2000 James Beard Awards, Schlow was the recipient of the American
Express "Best Chef Award: Northeast," and the same year won the
Robert Mondavi Winery's "Culinary Award of Excellence" and Sante
magazine's "Wine & Spirits Chef of the Year." Schlow is chef
and co-owner of VIA MATTA and RADIUS in Boston, designated "Best New
Restaurant 2000" by Food & Wine magazine.
Martin Shapiro
Martin Shapiro is the Managing Partner of Tribeca Grill and a founding
partner in Drew Nieporent's Myriad Restaurant Group. As Managing Partner
of Tribeca Grill, Martin has guided the restaurant since its opening in
1990. Tribeca Grill, Drew Nieporent's first collaboration with actor Robert
De Niro, has received numerous accolades and awards from critics and publications
throughout the world and was hailed as one of the "Fifty Best Restaurants" in
the country by Conde Naste Traveler. In 2002 the Grill received the Grand
Award from the Wine Spectator for its wine program and unique 1700 bottle
wine list and has been a recipient each year since. As partner in the Myriad
Restaurant Group, Martin helps oversee the development, day to day operations
and personnel recruitment for all the company's restaurants and has spearheaded
the openings of several consulting projects from Memphis to Moscow. Martin
also runs the company's Management Training Program, which has staffed
the management teams for all of Myriad's restaurants and numerous consulting
clients.
Katy Sparks
Katy Sparks, formerly executive chef at QUILTY'S and COMPASS restaurants,
began here culinary career in Provence before heading to New York. She
landed a job as executive sous-chef at Mesa Grill, and later moved to Bobby
Flay's newer venture, Bolo. Sparks was named one of the "Ten Best
New Chefs of 1998" by Food & Wine magazine and a "Rising
Star Chef" by both Wine Spectator and Restaurant Hospitality magazines.
Sparks is currently co-authoring her first cookbook, and is the Culinary
Director and Chef of Sutton Place Gourmet/Balducci's.
Bill Telepan
Bill Telepan, Executive Chef at the former JUdson Grill, is widely credited
with bringing that restaurant up to three-star New York Times status in
only four months. Telepan's resume includes work with Alain Chapel in France,
Daniel Boulud at Le Cirque, Gilbert Le Coze at Le Bernardin, and four years
as executive sous-chef at Gotham Bar & Grill under Alfred Portale.
Telepan's signature cuisine relies heavily on local farms and purveyors
and elegant, deceptively simple presentation. Chef Telepan is author of "Inspired
by Ingredients" (Simon & Schuster, 2004). Chef Telepan is opening
a new restaurant slated on New York's west side, slated to open fall of
2005.
Norman Van Aken
World-renowned chef and culinary innovator, Norman Van Aken is the owner
of the award-winning restaurant Norman's, with locations in Miami, Orlando
and Los Angeles. He is one of the only chefs in America to have won the
James Beard Award, the Robert Mondavi Award, and the Food Arts Silver Spoon
for lifetime achievement. Chef Aken is the author of five cookbooks, and
is the executive consulting chef for United Airlines South America and
the Caribbean, serving over two million airline customers a year. |
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