Awards and Honors
ICE was the winner of the International Association of Culinary Professionals’ Vocational (2008) and Avocational (2003) Culinary School of the Year awards.
In the culinary world,
this is like winning an Oscar!
ICE’s extensive program of recreational cooking courses was included in the 2008, Saveur Magazine Top 100 (“Culinary things we love”).
The James Beard Foundation is the nation’s most prestigious organization awarding chefs, restaurants and culinary professionals. Their awards are among the most important in the food world.
Numerous ICE alumni have won or been nominated for their awards.
ICE was named “Best Culinary School in New York” by New York Magazine
ICE was the first and most prominently mentioned culinary school in Gourmet’s March 2004 “New York” issue
ICE was one of three culinary institutes included in a 2006 story titled “An Inside Look at America's Finest Culinary Schools” in New York Restaurant Insider Magazine
Alumni
Allison Vines-Rushing -Culinary Arts ’00, Executive Chef, MILA, New Orleans
Prior to MILA, Chef Vines-Rushing held positions at Jack’s Luxury Oyster Bar in NYC, Brennan’s in New Orleans and Alain Ducasse and Picholine in NYC.
2004 James Beard “Rising Star Chef” Award
Greta Anthony – Culinary Arts ‘95 & Mark Ski – Culinary Arts ‘91
Segment Producers, Martha Stewart Living Television, Westport, CT
2003 James Beard “Best National or Local Television Food Segment” Award
Steven Durfee – Pastry & Baking ’91, Consultant and Chef-Instructor
Formerly Executive Pastry Chef, French Laundry, Yountville, CA
1998 James Beard “Outstanding Pastry Chef” Award
Trish Magwood – Culinary Arts ‘08
Author/Educator/Retailer, Montreal, Canada
2008 James Beard Book Award, Entertaining Category
Claudia Fleming – Culinary Arts ’88, Consultant/Restaurateur
Formerly Executive Pastry Chef, Gramercy Tavern, NYC
2000 James Beard “Outstanding Pastry Chef” Award
Gina DePalma–Culinary Arts ’94
Pastry Chef, Babbo, NYC
Nominated two years in a row, 2004 and 2003, for the "Outstanding Pastry Chef" award
by the James Beard Foundation.
ICE ALUMNI were named to Pastry Art & Design’s “Ten Best Pastry Chefs” in 2003, 2005, 2006 and 2008
Joseph Wrede- Culinary Arts ’94,
Executive chef and owner, Joseph’s Table, Taos, NM
Named “One of the Best New Chefs of 2000” by Food & Wine
These two alumni chefs and their restaurants were among eight included in Wine Spectator’s 2001 “Trendsetting New Restaurants” article
Colin Alevras- Culinary Arts ’93, Executive Chef and Owner, The Tasting Room, NYC
Frank Decarlo- Culinary Arts ‘86, Executive Chef and Owner, Peasant, NYC
Tim Healea – Culinary Arts ’98
Director of Operations, Pearl Bakery, Portland, OR
Won silver medal (team) at 2002 Coupe du Monde de la Boulangerie (World Cup of Baking)
Edward Frady –
Culinary Arts ’86
Executive Chef and Owner, Edward’s at Kanaloa, Kona, HI
Voted Western Regional Chef of the Year by American Culinary Federation in 1999
Students
(Our 1st winning School Jam team from The Institute of Culinary Education.)
ICE students won Food & Wine’s School Jam competition three of the four years the event was run. Competing schools included New England Culinary Institute, The Restaurant School (Philadelphia), The French Culinary Institute and the Southern California School of Culinary Arts.
Joncarl Lachman - Culinary Arts ’02
Won grand prize (a trip to Italy and $1,000) in San Pellegrino’s “Almost Famous” Chef Contest in Las Vegas, NV. Competitors represented Culinary Institute of America, Johnson & Wales University, New York Restaurant School and the California Culinary Academy, among others.
June 2006, LC Harrell won 2nd place in the Black Culinary Alliance's First Annual Caribbean Cookoff for his original recipe. A number of ICE® students (pictured above) assisted at the event held in Brooklyn.
In November 2004 in New York City, ICE®'s team won the plated dessert competition for students sponsored by Grand Marnier at the 7th Annual Chocolate Show. Pictured left to right are Pastry Instructor Michelle Tampakis, with students Kat Whitehead, Amy Solomon and Dirk Peters.
In June 2004, Arnold Myint, a
Culinary Arts and Culinary Management student, won first place
in Tabasco's "2004 Hottest Chef Contest." In January 2005,
Arnold received Honorable Mention in the "Taste of Spain"
contest.
Jennifer Manion
(With Chef-Instructor Michael Schwartz)–
Culinary Arts ’01
Won first place and $2,000 in the Florida Sun Fresh Tomato National Recipe Contest.
