Danielle Page

ICE Graduates Poised to Win Big

suzanne.zuppello — Thu, 12 Apr 2018 16:24:15 +0000

ICE Graduates Poised to Win Big suzanne.zuppello Thu, 04/12/2018 - 12:24 A Look at the 2018 James Beard Awards! March 20, 2018

By Danielle Page

It’s that time of year again. The prestigious James Beard Foundation has announced the 2018 finalists for restaurant awards — and not surprisingly, the short list is full of ICE alums.

Each year the James Beard Awards embodies a theme, with this year’s focus, “RISE,” celebrating the power of food through community. As per the James Beard Foundation, nominees who are “championing causes, committing to values, speaking up for those who can’t be heard or cooking their hearts out” are being recognized in 2018. Semifinalists were announced just last month, with final winners to be revealed on May 7th in Chicago.

Chef Rachel Yang in her kitchen (courtesy of Relay Restaurant Group)

While it’s no surprise to see ICE graduates on the list of James Beard Award contenders, having an all-women roster of finalists from ICE is certainly noteworthy. “I don’t think any other culinary school in the world has the track record ICE does, serving as a training ground for bright and ambitious women who go on to become culinary leaders,” says ICE President Rick Smilow. “It’s exciting to continue seeing so many ICE alumni gain recognition and success at the level where they are finalists — or winners — of James Beard Awards.”

Here are this year’s James Beard Award finalists who got their start at ICE. Congratulations to all!

In the restaurant and chefs category:

Missy Robbins (Culinary ’95) of Lilia (Best Chef: New York City)
Rachel Yang (Culinary ’01) of Joule (Best Chef: Northwest)
Mashama Bailey (Culinary ’01) of The Grey (Best Chef: Southeast)

Other ICE affiliated nominations include:

Kismet for Best New Restaurant, where Meadow Ramsey (Pastry ’02) is pastry chef.
Outstanding Chef for Gabrielle Hamilton of Prune, where Ashley Merriman (Culinary ’04) is co-executive chef.
Best Chef: West, for Jeremy Fox of Rustic Canyon, which is co-owned by Zoe Nathan (Culinary ’01).

In the Cookbooks and Broadcast Media category:

Stacy Adimando (Culinary ’10) for “Nopalito” (International Cookbook)
Vivian Howard (Culinary ’03) for A Chef’s Life (Outstanding Personality/Host) and Panna Cooking: Black Bean-Glazed Salmon with Ginger Cabbage (Video Webcast, Fixed Location and/or Instructional).

Launch your culinary or hospitality career with ICE — learn more.

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ICE Alum Adrienne Cheatham Competes on This Season of "Top Chef"

suzanne.zuppello — Sun, 11 Mar 2018 16:02:12 +0000

ICE Alum Adrienne Cheatham Competes on This Season of "Top Chef" suzanne.zuppello Sun, 03/11/2018 - 12:02 February 6, 2018

By Danielle Page

“There is a comfort and safety of being behind the scenes,” ICE graduate Adrienne Cheatham (Culinary, '07) said in a video interview with The New York Times. But on this season of "Top Chef," Cheatham steps into the spotlight to compete for a chance to win — presenting her dishes to be judged by renowned chefs including James Beard Award winner Lachlan Mackinnon-Patterson, celebrity chef Curtis Stone and most recently, Chef David Kinch.

photo courtesy of Bravo

It’s no surprise to see an ICE alum competing on this popular show — past seasons have included ICE graduates Arnold Myint and Ashley Merriman, and ICE alum Gail Simmons lends her expertise as a judge.

Not only is Cheatham an ICE graduate, she also spent time as an ICE chef-instructor, sharing knowledge she gained while moving up the ranks at three-Michelin-star restaurant Le Bernardin, where she served as executive sous chef. After spending eight years at the restaurant, Cheatham joined chef Marcus Samuelsson at Red Rooster, where she eventually became executive chef. Recently, she left this role to pursue opening a restaurant of her own.

“There’s always something that happens that gets in the way of being creative,” Cheatham told the Times, in reference to working in someone else’s kitchen. On this season of "Top Chef," however, lack of creativity has been no challenge for her. Take Adrienne’s impressive Quickfire dish in last week’s episode: a beautiful seared scallop carpaccio with watermelon radish, black radish, radish blossoms and yuzu.

Whether she’s on the line or on television, Adrienne’s cooking reflects her unique food perspective. “My [culinary] voice is a reflection of everything about me — not just what I like to eat, but the kind of person I am,” Cheatham told ICE in an interview. “So a dish that I put together is an expression of love, of happiness, of learning. It’s a reflection of all of my life experiences that have created the person I am, and translating that into the food that I create.”

Currently, Cheatham is still in the running with five other chefs to beat. Tune in to Bravo Thursday nights at 10 p.m. EST to watch Cheatham compete to win the title of Top Chef.

Click here to learn about ICE’s career programs.

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East Village Takeover

ohoadmin — Mon, 25 Sep 2017 11:30:42 +0000

East Village Takeover ohoadmin Mon, 09/25/2017 - 07:30 Here's What Four ICE Grads Are Up To September 25, 2017

By Danielle Page

It's no new news that New York City is known for its incredible eats. Manhattan's restaurant scene is a constantly evolving mix of avant garde concept restaurants, storied and respected, high-caliber eateries and hidden, hole-in-the-wall gems. And while each borough offers up something unique, every few years or so a new section of the city experiences a fresh wave of restaurants, bringing a resurgence of inventive new fare to the area.

New York City's latest restaurant hotspot is the East Village. No longer are the village's best eats limited to the quick and cheap grub on St. Mark's Place. With restaurants opening by seasoned and up-and-coming chefs alike, getting a reservation in the East Village is quickly becoming a challenge. Not surprisingly, many chefs and owners behind the latest and greatest East Village openings got their start at ICE. Here are just a few ICE graduates who are at the helm of these noteworthy eateries in the neighborhood.

Simone Tong, chef and owner of Little Tong Noodle Shop Culinary Arts, Restaurant & Culinary Management '11

Little Tong Noodle Shop, Simone Tong's first restaurant, opened in the East Village this March. "After traveling to source international inspiration from countries like Moscow, Copenhagen, Brussels, Shanghai and Taipei, it really hit me that Chinese culinary stories and cuisines still remain largely underrepresented in the western world," she says.

Tong embarked on a three-month long culinary research trip through the Yunnan Province, which is the cuisine Tong's restaurant is devoted to — specifically Mixian, a type of rice noodle. "I spend my days mostly in the kitchen and dining room – preparing dishes, coming up with new dishes, getting to know our customers and interacting with them," says Tong. "I am always thinking about ways to offer special new dishes and make seasonal updates to each of the Mixian noodle bowls, which pay homage to the beautiful Chinese province of Yunnan."

Why the East Village for her first venture? "The East Village is a fun, vibrant neighborhood with an inimitable energy and bustling restaurant scene," says Tong. "There is a younger demographic here full of students, artists, musicians, young professionals, young families and foodies – which Little Tong Noodle Shop really resonates with.

Like Little Tong Noodle Shop, the East Village has a humbleness and authenticity to it that we appreciate." As for her advice to ICE grads looking to open up shop in the East Village, Tong says to seize the opportunity this neighborhood has to offer. "ICE grads considering locations in the East Village shouldn’t be afraid to look outside of their day-to-day cuisines and at dishes that aren’t often seen in the city and find ways to approachably introduce them to a willing East Village audience," she says.

Catherine Manning, owner of Villanelle Restaurant & Culinary Management '15

Manning opened her artisanal New American restaurant, Villanelle, in the East Village this past March – which had many advantages for this ICE alum.

"First, it was important to me that my restaurant be near my home so I could always be available on short notice," she says. "East 12th Street is situated in a busy commercial, educational and residential corridor with plenty of foot traffic, which was very appealing. We are a vegetable-forward establishment using local and ethically sourced ingredients, so having the Union Square Greenmarket in our backyard has been a fantastic resource for us as well. The multiple subway lines coming into Union Square make it very convenient for our guests and staff to reach us."

Manning oversees all operations of the restaurant. "The beauty of this business is that there are infinite opportunities to innovate and create and push the envelope with the reward being smiling guests who return regularly," she says. "It’s very gratifying to work with the team we have who share this same goal. We live and work for those smiles."

While you'd think that having many businesses competing in one space wouldn't be the recipe for supportive neighbors, Manning says the East Village has been very welcoming. "It’s a very nice community to work in," she says. "We know our neighbors by name and we help each other out. I think there are unique opportunities to grow and learn and participate in building something that comes with the types of establishments, like ours, that proliferate here."

photo courtesy of Beyond Sushi

Guy Vaknin, executive chef and owner at Beyond Sushi Culinary Arts '07

Being a resident of the East Village prior to opening his restaurant made this location an obvious choice for Guy Vaknin. "I lived in the area for seven years prior to opening and was always drawn to the neighborhood and its community," he says. "I opened the first location of Beyond Sushi five years ago on East 14th street."

Vaknin's day-to-day duties include creating menus, running the operations of the company, overseeing food quality and managing the chefs. "Our specialty is vegan sushi," he says.

"It’s also a fast-casual concept that focuses on clean eating, using fruits and vegetables as star ingredients." Why does Vaknin think the East Village has become the new restaurant hotspot?

"The East Village is a dynamic place to be," he says, "[with] diverse residents, and it’s always changing."

Miguel Trinidad, executive chef and owner at Maharlika Filipino Moderno and Jeepney Filipino Gastro Pub Culinary Arts '07

Miguel Trinidad grew up in the East Village, which he says made it a logical location to open his restaurant. "I opened the restaurant with my partners eight years ago," he says. "The East Village has always been a mixture of great food. It is the perfect place to showcase a new cuisine."

While there are plenty of diverse restaurant offerings in the area, Trinidad says the fact that there aren't many Filipino options in the East Village also gave this location appeal. Trinidad's daily duties include everything from menu development to kitchen management and administrative tasks.

One piece of advice he has for ICE alums interested in opening up shop here? Get used to tight quarters. "Make sure your skills are honed as you will be working in small kitchens," he says. Despite the minimal work space, there is still plenty of room for opportunity in this lively NYC neighborhood.

Ready to carve out your space in today's vibrant culinary scene? Learn more about ICE's culinary and hospitality career programs.

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Food for Thought: ICE Grads On Their Careers In Media

ohoadmin — Mon, 10 Jul 2017 11:30:14 +0000

Food for Thought: ICE Grads On Their Careers In Media ohoadmin Mon, 07/10/2017 - 07:30 July 10, 2017

By Danielle Page

Pursuing an education in culinary arts opens a ton of doors for potential career opportunities -- far beyond the traditional roles confined to a kitchen. A few decades ago, working in food media meant only a handful of paths to consider: authoring cookbooks or editing food magazines, with not many other options in between. But thanks to social media and the age of the internet, culinary expertise can be translated into a wide array of viable career options -- as demonstrated by these ICE graduates who have gone on to do just that.

From styling food for avant-garde startups to founding a media company dedicated to culinary video production, these ICE graduates are making big strides. Here's what they had to say about leveraging culinary training to land a job in the media world.

Photo courtesy of edeneats.com

Eden Grinshpan, Food TV Personality

Having been the host of two cooking shows on a major TV network, Eden Grinshpan is proof that networking will get you pretty much anywhere.

"Through ICE, I was introduced to many people in the field that have helped me along the way with my career," Grinshpan says. "Since leaving ICE I have worked on 'Eden Eats,' a show that I created with my business partner Samantha Schutz, and 'Log On And Eat with Eden.'

I had such a great time in the program [at ICE]. I met so many people from all walks of life that were just as passionate as I was about food and the culinary industry. The school gave me a great platform to learn about the service industry and also allowed me to network and meet great people in the industry.

Since graduating from ICE, I have been able to pursue my dream of food television and I am very grateful to the Cooking Channel for taking me under their wing and believing in me and my shows."

Julie with husband and co-founder Dan (credit: Lindsay Morris)

Julie Resnick: Founder of feedfeed

What happens when a former digital marketer turned ICE graduate has an excess of produce from her CSA [Community Supported Agriculture] to prepare? She takes to social media for inspiration -- and ends up building a following of over one million in the process.

"I began by posting pictures of my own food and then asked people to share what they were making by also tagging their food with #feedfeed," says Resnick.

"That started to develop a community of people who were cooking the way I was. I would do a search for sweet potatoes and find some really cool sweet potato dishes, and I would follow those people and engage with them and comment on their posts. Then I would say, 'Hey, by the way, don’t forget to add #feedfeed to what you’re cooking and that way we can all share with each other.' It was my need that was driving it. It took off from there."

Of course, curating a hit Instagram account isn't going to happen overnight. But if you're looking to start cultivating a following, Resnick does have a few words of advice to share.

"First, I would say that it’s important to be active on social," she says. "Don’t just spend time composing a beautiful, well-lit shot, posting it and then logging out of Instagram or whatever social media platform you’re using. Spend the time looking at what people you follow are posting, like the content and comment on the content. I think there’s also this perception that you shouldn’t be following too many people — I disagree with that. If there are people out there who are putting out nice content that you’re interested in, follow them, engage with them and get to know the people behind these accounts. Read what these people are writing, don’t just look at the pictures. It’s about relationship building."

Jamie Tiampo, President and Founder of SeeFood Media

Jamie Tiampo is the founder of a company that fills a niche in which it has no real competitor: a “one-stop shop” featuring seven kitchen sets, a rooftop for outdoor cooking segments, separate prep kitchens for food stylists, an in-house prop shop and a team of seasoned professionals who have produced several hundred food-centric video and photo shoots.

“I started with the fundamental question of how to make food look better,” says Tiampo. “From there, it was a matter of engineering the systems and facilities from the ground up to support that mission. If there was one thing I learned from living through the first dot-com bubble, it was that nothing is sacred. SeeFood Media started in an era of big TV cooking shows with custom sets in gigantic studios. Yet we’ve witnessed—and benefitted from—an evolution where food brands have realized they can also leverage digital video, and hire us to script, produce and edit extremely high quality videos which speak directly to their consumers,” Jamie explains.

“What drives our business is bandwidth. Today, people can watch a video on their phone while they walk down the sidewalk. For brands, that means video content can reach an audience anytime, anywhere.”

Kim O'Donnel, Cookbook Author and Food Journalist

"I worked as a reporter for about five years before exploring a culinary career," says O'Donnel. "Once I realized I wanted to work in food, I pursued a job under James Beard Award winner Ann Cashion in Washington, D.C. It was in the days of pre-internet communication, so I typed her a note (on an electric typewriter) asking about openings at Cashion’s Eat Place for rookies, like myself, who wanted to learn. Ann came to be one of my mentors, and what I learned on the job in just five months really set me up for culinary school."

Since attending ICE, O'Donnel has become one of the country’s most respected food writers, celebrated by the M.F.K. Fisher Award for Excellence in Culinary Writing and serving on the James Beard Foundation’s Journalism Awards Committee.

"My newly released cookbook, PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest is my third over the past seven years," says O'Donnel.

"I've made a name for myself as an omnivore writing vegetarian cookbooks, inspiring folks like myself to make more room for plants. But there's other news as well: I'm the chef-in-residence at a Seattle branch of the YMCA, overseeing programming for its new Healthy Living Kitchen. I'm rolling out Meatless Monday demos, and the branch will be a CSA pick-up spot this summer. Additionally, I'm going to Houston in July as a returning volunteer chef with Culinary Corps -- my first trip with CC was to New Orleans in 2007."

Jiselle Basile, Chef and Food Stylist, Extra Crispy

Traditionally, food stylists are utilized in the commercial or magazine world. But thanks to the wide world of startups, there's a need for food stylists beyond the fold — like at Extra Crispy, a website dedicated entirely to breakfast.

"There’s not a typical day, which keeps it interesting," says Basile. "At Extra Crispy, there’s a startup mentality — within a major company — but it’s still a startup. Most of us take on a lot of different roles so no two days are similar. Usually I’m either researching recipes at my desk, or I can be at a video shoot with a chef, or testing and styling in the kitchen. Tomorrow, I’m going to be making Scotch eggs with an ostrich egg on Facebook Live. I have to pick up ostrich eggs at Union Square Market at 8:00 a.m., so I’ll start here whenever I get back."

As far as the current food media landscape goes, Basile says there's a major shift happening. "The whole foodie culture thing is having an impact," she says.

"People are either talking about things more than ever or social media is having an impact and brought to life how much people talk about it. People are more aware of their food. I've seen restaurants focusing more on where their food is coming from and I guess it’s in part because people are so concerned about the surrounding issues. It’s interesting how owners and chefs now look at how social media affects their restaurants. Nowadays a lot of people, before they set foot in your restaurant, will see if you have an Instagram and check out what your food looks like, which has a huge impact on whether someone will eat in your restaurant."

Photo Credit: Natalie Stultz

Ed Behr, Founder and Publisher of The Art of Eating

Ed Behr had quite the journey to where he is now -- heading up the respected quarterly journal, The Art of Eating, which he created. "I was working as a carpenter and builder, which I did for about a dozen years," he says.

"I decided I wanted to open a restaurant, and to do that I felt I had to go to cooking school, not because I wanted to cook in the restaurant, but because I knew I didn’t know enough to recognize and hire a good chef. In the end, I never opened a restaurant. Since 1986, I’ve been writing about food and wine as the editor and publisher of The Art of Eating."

Behr earned one of the food industry’s most prestigious honors: an induction into the James Beard Foundation’s “Who’s Who of Food and Beverage in America” in 2015. But he's more than humble about the work he's doing. "Like so many other people, I spend most of my time looking at a computer screen," he says.

“I try—but rarely succeed—to devote the morning to my own writing. My days are a mix of editing, writing and emailing (writers, editors, photographers, illustrators and people who can help with research). Actual interviews, in which I might quote someone, I normally do over the phone or in person. Now and then I look up something in an ink-on-paper book, as most of what I want to know is still not anywhere online. I also spend a fair amount of time on the nuts and bolts of publishing.”

Sara Deseran, Director of Marketing and Branding for Tacolicious

"After some 20 years of working as a food writer, I'm now the marketing and branding director for Tacolicious, a restaurant group my husband Joe Hargrave and I own," says Deseran.

"We have five restaurants in the Bay Area, plus a cantina called Bar San Pancho and a tequila bar called Mosto. We started as a little market stand at the Ferry Plaza Farmers Market in 2009.

As someone who's written cookbooks, done food styling, food writing and even worked in restaurants in the kitchen way back in the day (and pretty much sucked at my job as a prep cook), this job allows me to kind of do it all. Barring straight operations, I do a lot of everything.

It's also given me a lot of humility in regards to how unbelievably hard it is to run restaurants! Every day there are about 10 fires to put out. I'd tell students to immerse themselves in different elements of the food industry, but veer towards your strengths rather than your dreamy ideas of being that big name chef. Not everyone is cut out to work in a kitchen (like me, for instance). It took me catering, cooking, serving, writing, styling, hard work, plus an element of luck to get where I am now. Figuring out what you're truly good at is empowering. There are a million ways to get into food."

Think a career in food media is right for you? Click here to learn about ICE's career programs and get started today.

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Where to Eat Lunch in FiDi

ohoadmin — Wed, 31 Aug 2016 20:30:20 +0000

Where to Eat Lunch in FiDi ohoadmin Wed, 08/31/2016 - 16:30 According to Culinary Students August 31, 2016

By Danielle Page

New York City is home to some of the best eats in the country. If you're lucky enough to live here, you can get just about any dish your heart desires delivered to your door—at any time, day or night. But when it comes to the parts of the Big Apple that boast the best bites, some areas have more to offer than others. If you find yourself in the Financial District (“FiDi”) around lunchtime, and you're seeking something other than a typical food chain or overpriced "make your salad" station, you may be in for a tough time.

While FiDi has had some recent upgrades to the lunch scene thanks to the eateries that call Brookfield Place home (ICE's new home too!), finding a FiDi lunch spot can be challenging. However, there are some hidden gems—and who better to point out the diamonds in the rough than the culinary students at ICE, who happen to learn and dine right in the area? We asked a few ICE students for their takes on the best spots to grab lunch in FiDi. Here's where to eat next time you find yourself starving at noon on the lower west side of Manhattan.

Pisillo Italian Panini

97 Nassau St.

"This place is a secret spot that I always hesitate to tell people about because it's such a hidden gem. Go for the Pisillo on semolina bread: prosciutto di Parma, porchetta, buffalo mozzarella, roasted peppers, arugula and balsamic dressing, oh my!

It's HUGE, so split it with a friend or save the other half for tomorrow. And heads up: it's cash only, so hit up that ATM beforehand." - Christen Clinkscales, Culinary Arts ‘16

Tipsy Shanghai

103 Washington St.

"For the best lunch spot in FiDi, Tipsy Shanghai gets my vote! One day I was walking around looking for somewhere to eat, and I saw a sign for dumplings. So I walked into this pub and realized Tipsy Shanghai was tucked up on the second floor.

Walking in, it feels like you're stepping into little Shanghai. From their amazing complimentary soup dumplings to the delicious spring rolls, starters are just the beginning at this sensational hidden gem. Their short ribs are to die for, but the General Tso's chicken stole the blue ribbon in my book! Great portions for a great price and my favorite for lunchtime eats." - Jessica McCain, Culinary Arts ‘16

BonChon Chicken

104 John St.

"I always get the combo chicken here (which is wings and drumsticks). My favorite flavor is soy garlic. As an appetizer, I like the kimchi pancake trio. It's a nice place to get together with friends after work for a bite and to catch up. Though it does get a little noisy, the atmosphere is always fun!" - Janey Chiu, Pastry & Baking Arts, ‘16

Zaitzeff Burgers

72 Nassau St.

"This is a once-in-a-while splurge for me. It's a little on the pricey side, but oh-so worth it. I get the 1/4 lb. sirloin burger on a pillowy Portuguese muffin with the "normal fixins" and cheddar cheese.

Get it medium, because that's the way burgers are supposed to be consumed. And don't you dare put any condiments on it! The caramelized onions and juicy burger speak for themselves. The side of fries is massive, so split it with a friend." - Christen Clinkscales, Culinary Arts ‘16

Inatteso Pizzabar Casano

28 West St.

"Inatteso was my favorite discovery in the Battery Park/FiDi area. You’d think finding a good pizza place in New York City would be easy, but there are a lot of weak pies out there. Inatteso hits the spot every time. Order the Parma (tomato-ricotta sauce, prosciutto, arugula and aged balsamic) or the Ortolana (mozzarella, tomato sauce, zucchini, sweet peppers, cherry tomatoes, basil pesto and arugula) with a glass (or two!) of their delicious wine for a seriously satisfying meal." - Lauren Jessen, Culinary Arts ‘16

Luke's Lobster

26 S. William St.

"This place has my favorite lobster roll and nothing beats that! It is pricier than other options in the area, but you get at least one whole lobster in your roll, if not more. The roll resembles a hotdog bun crossed with white bread, and it's perfectly toasted and buttered. Simply delicious!" - Janey Chiu, Pastry & Baking Arts ‘16

Click here to learn more about studying at ICE.