Alumni | Ģ��Ƶ

ICE alum Dan Segall in chef whites and gray apron standing in front of green tiled wall with arms crossed.

ICE at 50: For ICE Alum Dan Segall, "Bigger Isn't Always Better" — But Cheffing In Bali Is

The ICE 50th anniversary distinguished alumni honoree is the Exec Chef at Jade by Todd English.

Illustrations representing cocktails and food items on the menu at Chef Ann Redding's restaurant Thai Diner in NYC.

ICE at 50: Fusing Thai Flavors and American Comfort with Chef Ann Redding

ICE grad Susan Stockton wearing beige Food Network chef coat.

ICE at 50: Meet Susan Stockton, the ICE Grad Who Sparked Food Network’s Massive Multimedia Success

ICE at 50: Meet Dr. Nate Wood, ICE Alum and the Man Teaching "Food as Medicine" at Yale Medical School

Chef Rachel Yang stands in front of bar in black t-shirt.

ICE at 50: Chef Rachel Yang's Culinary Evolution in Seattle Continues – 17 Years and Counting

Explore All Alumni

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chef mike garrett at the ICE - Jets cooking school

From Reinventing Harlem's Cuisine to Training Future Chefs

chef gerri sarnataro

Entrepreneur by Way of Italy

vivian howard

Redefining Regional American Cuisine with ICE Alum Vivian Howard

Jeremiah Tower

The Roots of American Food: Paying Homage to Jeremiah Tower

Ariane Daguin

Meet the Culinary Entrepreneurs: Ariane Daguin

Tony Trincanello in front of La Roost' mural

The Pursuit of Hospitality: ICE Alum Tony Trincanello

Lobster

Chef at the Helm: ICE alum David Seigal of Cull & Pistol

The Good Fork

Sandy Survivor: ICE alum Sohui Kim of The Good Fork

Pastry made at ICE

The Pastry Renaissance of Tariq Hanna

chef sabrina sexton

From NY's Iconic Kitchens to ICE's Classrooms

Randy Zweiban

ICE Alumni Entrepreneur: Randy Zweiban

Amanda Hesser at ICE

Meet the Culinary Entrepreneurs: Amanda Hesser, Food52

General Tso'Boy

Entrepreneurial ICE Alum: Jessica Lin of General Tso'Boy

James Peterson at ICE

Reviving French Flavors with James Peterson

toba garrett piping buttercream roses

The Queen of Piping

chef wylie dufresne

A Conversation with Wylie Dufresne

Florian Pinel with James Briscione and Michael Laskonis

Alumni Interview: Florian Pinel

Chef Chris Gesualdi teaching culinary arts in New York

Meet Chef Chris

Chef Michael Laiskonis plating chocolate mousse and blueberry dessert

The Evolution from Cook to Chef

Ken oringer

Meet the Culinary Entrepreneurs: Ken Oringer

chef zac young

Alumni Interview: Zac Young

Food made by Fredercio

Alumni Interview: Frederico Guerreiro

Jenny McCoy

Sweet Success: The Career Arc of a Pastry Chef

From Wall Street Consultant to Macaron Master