Contact: Alice Thompson 212-847-0700 x209 athompson@iceculinary.com

Seven ICE® Alumni Honored at the 14th Annual James Beard Foundation Awards

On May 10, 2004, seven alumni of The Institute of Culinary Education (ICE®) were recognized or participated at the 14th Annual James Beard Foundation Awards at the Marriott Marquis in New York City. Collectively, this is a tremendous affirmation of the success and impact that the school’s career program alumni are having in the culinary world. Rising Star Chef Award The Gallo of Sonoma Rising Star Chef of the Year award was won by Chef Allison Vines-Rushing*, a year 2000, highest-honors graduate of ICE®. She is the chef at Jack’s Luxury Oyster Bar in New York City, which opened in October of 2003. Prior to this, she was a chef at Alain Ducasse and Picholine in New York City and Brennan’s in New Orleans. Chef Vines-Rushing is a native of West Monroe, Louisiana. The Rising Star Chef award is presented to a chef, age 30 or younger, who displays an impressive talent, and who is likely to make a significant industry impact in years to come. ICE® Alumni Nominees ICE® alumni were also nominees in four other categories: Name/Grad. Year/Position Award Category Restaurant/Company Steve Samson ('97), Executive Chef Outstanding Restaurant in America Valentino, Los Angeles Robert Nagle ('02), Managing Partner Deborah Snyder ('96), Pastry Chef Best New Restaurant in America Lever House, New York Gina DePalma ('94), Pastry Chef Outstanding Pastry Chef in America Babbo, New York Greta Anthony ('95), Producer National Television Food Segment Martha Stewart Living (CBS Television) The Awards Reception Thirty-two chefs from around the world were invited to cook for over 1,700 industry leaders and celebrities at the tasting reception, themed “¡Sabor Latino! – Latin Flavor,” following the awards. Chef Erio G. Cavalieri, a ’01 graduate of ICE®, was chosen to represent Chile and the Chilean Trade Commission. Chef Cavalieri’s past training included stints at New York City restaurants Le Bernardin, Veritas and Chicama. Additionally, 75 current ICE® students volunteered throughout the week and the day and evening of the event to help put on the awards banquet. The Institute of Culinary Education’s career programs last seven to eleven months and include diplomas in Culinary Arts, Pastry & Baking and Culinary Management. Job placement is available to all graduates, and financial aid is available to those who qualify. Class sizes, program length and tuition are less than virtually every other major culinary career program in the nation. The chef-instructors at ICE® include over thirty professionals, almost all of whom have significant experience in top New York City restaurants. # # # May 21, 2004 Allison Vines-Rushing 2004 Winner "Rising Star Chef" Award For a high-resolution electronic file of this photo, please contact Tae Ellin at: tae@iceculinary.com, or 212-847-0700 ext. 203.