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The Institute of Culinary Education Establishes Alumni Hall of Achievement

Fifty Outstanding Graduates Featured in Inaugural Publication

As part of its 30th anniversary celebration, The Institute of Culinary Education (ICE) is establishing an Alumni Hall of Achievement, with an inaugural class of 50 outstanding alumni. An induction ceremony will take place at ICE on Monday, April 24 at 6 p.m. The alumni honored represent all facets of the culinary world, having held top positions in restaurants and organizations that include Restaurant Daniel, Babbo and Gramercy Tavern in New York, Spiaggia in Chicago, Valentino in Los Angeles, Longbranch in Abita Springs, Louisiana, and the Food Network, Fine Cooking, and Martha Stewart Living Omnimedia.

The inductees' backgrounds range from Ivy League universities to Boeing, and their chosen career paths are just as diverse. Claudia Fleming, who won a James Beard award while a pastry chef at Gramercy Tavern, started her career as a professional dancer. Randy Zweiban, currently executive chef at Nacional 27, was a drummer in a rock band. Susan Stockton, now vice president of culinary productions at the Food Network, ran a graphic design company. Chefs such as San Francisco's Bridget Batson and New York City's Frank DeCarlo started their culinary careers in their late teens. See below and www.iceculinary.com/alumni/ahoa.shtml for the complete list.

The late Peter Kump founded the school in 1975 as Peter Kump's New York Cooking School, a name it retained until September 2001, but kept a recreational focus until the mid and late 1980s. Current President Rick Smilow took the helm of the school in 1995 and quickly built the professional training division, leading to accreditation in 1999, along with several expansions. Today, more than 700 students graduate yearly from ICE's vocational programs in culinary arts, pastry and baking, and culinary management.

"The success of our alumni has long been testimony to the quality of education we offer," said Smilow. "Launching this Alumni Hall of Achievement was the best way to acknowledge them, along with our history. And while the decision process was difficult because so many of our alumni qualify as outstanding, this final group is a microcosm perfectly representative of the diversity of today's culinary world."

An ICE committee selected the Alumni Hall of Achievement's inductees because of their achievements and dedication to the food industry, taking into account the level reached in their career, national and local recognition as experts in their practices, and entrepreneurial spirit. Their collective success includes receiving James Beard and other top industry awards and being recognized as Pastry Arts & Design's Ten Best Pastry Chefs, Food & Wine's Best New Chefs and Top People in Food and Wine Under 35, and Wine Spectator's Trendsetting Restaurants, among others.

A full-color brochure, Alumni Hall of Achievement: Where Our Alumni Are Our Best Ingredients, features each alumnus and alumna, along with commentaries on their career history and mentors and advice to current culinary students. It will be updated as ICE inducts more alumni, which it plans to do periodically.

About ICE

The Institute of Culinary Education is New York City's largest and most active center for culinary education. Founded in 1975 by the late Peter Kump, the school offers highly regarded 6- to 11-month career training programs in culinary arts, pastry and baking, and culinary management, graduating 700 students annually. ICE, known as Peter Kump's New York Cooking School until 2001, also runs the largest program of hands-on recreational cooking and baking classes and wine education in the country, which serves over 22,000 students a year, in addition to hosting hundreds of corporate and private cooking parties a year in its 42,000 square-foot facility in the heart of Manhattan.

For further information or to obtain contact information for the inductees, please contact Communications Manager Anne E. McBride at 212-847-0797 ext. 209 or via email at amcbride@iceculinary.com.

The Institute of Culinary Education
50 West 23rd Street
New York, NY 10010
T: 212-847-0700
F: 212-847-0722
www.iceculinary.com

COMPLETE LIST, ALUMNI HALL OF ACHIEVEMENT

CHEFS & OWNERS, NEW YORK CITY
Colin and Renee Alevras, Chef & General Manager, Owners, The Tasting Room,
 NYC
Scott Campbell, Chef/Owner, @SQC, NYC
Pippa Calland, Culinary Consultant, NYC
Frank DeCarlo, Chef/Owner, Peasant, Àpizz, NYC
Jordy Lavanderos, Chef/Owner, Secretes, NYC
Marc Murphy, Chef/Owner, Landmarc, NYC
Ivy Stark, Corp. Exec. Chef, Rosa Mexicano, NYC

CHEFS & OWNERS, OTHER U.S
Armandino Batali, Chef/Owner, Salumi, Seattle, WA
Bridget Batson, Executive Chef, Hawthorne Lane, San Francisco, CA
Henry Sing Cheng, Executive Chef, 410 Bank Street, Cape May, NJ
Bobby Duncan, Executive Chef, The Tides, Kiawah, SC
Raymond Jackson, Chef de Cuisine, Carysfort Grille, Key Largo, FL
Brandon Johns, Executive Chef, The Chop House, Ann Arbor, MI
Brian Recor, Chef de Cuisine, The Rattlesnake, Palm Springs, CA
Missy Robbins, Executive Chef, Spiaggia, Chicago, IL
Steve Samson, Culinary Consultant, Los Angeles, CA
Allison Vines-Rushing, Chef/Owner, Longbranch, Abita Springs, LA
Joseph Wrede, Chef/Owner, Joseph's Table, Taos, NM
Randy Zweiban, Executive Chef/Partner, Nacional 27, Chicago, IL

PASTRY & BAKING
Jennifer Brown, Pastry Chef, Chef Allen's, Miami, FL
Gina De Palma, Pastry Chef, Babbo, NYC
Steven Durfee, Instructor, CIA Greystone, San Francisco, CA
Claudia Fleming, Pastry Consultant, NYC
Tim Healea, Director, Bakery Operations, Pearl Bakery, Portland, OR
Nicole Kaplan, Pastry Chef, Eleven Madison Park, NYC
Wendy Kromer-Schell, Owner, Wendy Kromer Confections, NYC
Kim Rothrock, Pastry Product Manager, Dairyland Corp., NYC
Elisa Strauss, Owner, Confetti Cakes, NYC

FOOD JOURNALISM & TV
Greta Anthony, Producer, Martha Stewart Living TV, Norwalk, CT
Susie Middleton, Executive Editor, Fine Cooking, Newtown, CT
Jan Newberry, Food & Wine Editor, San Francisco Magazine, San Francisco, CA
Margot Olshan, Chef/Owner, The SoNo Baking Company and Cafe, Norwalk, CT
Dolores W. Powell, Food and Entertaining Director, Ladies Home Journal, NYC
Susan Stockton, Vice President, Culinary Productions, Food Network, NYC

RESTAURANT & FOOD SERVICE MANAGEMENT
Vince Deuschel, General Manager, Osteria Stella, NYC
Tom Gilliland, Owner, Fonda San Miguel, Austin, TX
Michael Lawrence, Assistant Director of Operations, The Dinex Group, NYC
Mark Meisel, Owner/General Manager, Tossed, NYC
Inez Ribustello, Owner, On The Square, Tarboro, NC

CATERING
Jason Apfelbaum, President/CEO, Chef & Company, NYC
Mary Corpening Barber and Sara Corpening Whiteford, Food Writers and
 Culinary Consultants, Thymes Two Inc., San Francisco, CA
Janine Donnellan, Chef/Owner, Culinary Business Ventures, Aspen, CO

HOTELS & CORPORATE DINING
Edward Frady, Culinary Consultant, Waianae, HI
Tim Koch, Exec. Pastry Chef, Hilton Short Hills, Short Hills, NJ
Lucy Martin, Exec. Pastry Chef, Marriott World Center, Orlando, FL
Derek Nottingham, Group Exec. Chef, SODEXHO Corporate Services,
 Washington, D.C.

NON-PROFIT
Claire Insalata Poulos, President, Table to Table, Englewood Cliffs, NJ

CULINARY & WINE EDUCATION
Katrin Naelapaa, Director, Wines from Spain, NYC
Trish Magwood, Owner, Dish Cooking Studio, Toronto, Canada
David Pelaez, Continuing Education Program Manager and Master Chef
 Instructor 3, Center for Culinary Arts , Manila, The Philippines

Distributed by Market Wire