Alumni

ICE Graduate Brings Turkish Breakfast to New York’s Hudson Valley

ACargill — Wed, 20 Nov 2024 17:55:35 +0000

ICE Graduate Brings Turkish Breakfast to New York’s Hudson Valley ACargill Wed, 11/20/2024 - 12:55 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/header%20copy%20%281%29.jpg.webp?itok=oLkdZZ73 Chef Nilufer Goodson serves Turkish breakfast at her new Beacon, NY restaurant. Turkey’s first female Executive Chef serves Middle Eastern flavors in Beacon, NY. November 17, 2024

By Hillery Hargadine

Hillery Wheeler Hargadine has been with ICE since 2009 and is a graduate of ICE’s Restaurant and Culinary Management program. After over a decade with the Admissions team helping students to fulfill their dreams of enrolling in culinary school, she now enjoys profiling those same students in their new careers as Notable Alumni. In addition to alumni outreach, Hillery works on prospective student messaging and content. She currently lives in Toyko, Japan with her husband and son, and eats as much sushi and ramen as possible.

Cheeses, pastries and Turkish coffee are among the many delights at Nilüfer's Home Kitchen.

Hudson Valley residents and NYC weekenders now have a place to experience a full Turkish Breakfast in Beacon, New York. They must, however, sit down to enjoy it.

That’s because Nilüfer’s Home Kitchen, the cozy Turkish restaurant owned by 51�Թ� graduate Nilüfer Goodson, doesn’t serve the tea part of Turkish breakfast to-go.

Chef Nilufer Goodson in her kitchen.

“Turkish tea is meant to be drunk in a glass,” Chef Nilüfer says. “If you put it in a paper cup, it changes the flavor, texture, everything. People are asking if they can take the tea to go, and I say ‘no.’”

For Chef Nilüfer, who got her start working as a waitress in the casinos of Istanbul, and who would eventually work across Afghani fine dining and restaurants serving wood-fired pizza, these exacting standards have been present throughout her culinary career.

It was in New York City, however, that Chef Nilüfer hit her stride. Her confidence, both in the English language she had come to the U.S. to learn and in her decision to make cooking her career, was rising. Unfortunately, not everyone saw that career’s potential.

She remembers her family asking if she could pursue any other career. Their skepticism, according to Chef Nilüfer, wasn’t unfounded.

“[In Turkey,]” she says, “this job — being a chef — was just a man’s job.”

There was one person, though, who believed in her. Contemplating the merits of two distinct life paths — the first, attending ICE’s Culinary Arts program; the second, accepting a sizable scholarship to attend Pratt Institute’s fine arts program — Chef Nilüfer asked her mother-in-law for advice. Her mother-in-law, in turn, asked her whether she liked cooking or making art best.

“'You like to do both, but with one you can actually make money,'" Chef Nilüfer remembers her mother-in-law saying. "'And the other… maybe your art will be worth something after you die.'"

It was the assurance Chef Nilüfer needed. She enrolled at ICE and threw herself into her studies, quickly bonding with her Chef-Instructors and embracing every aspect of culinary student life.

“ICE was… the best thing I did in my life,” she says. “I never wanted my schooling to finish. If I could have continued in school forever, I would have.”

Chef Nilüfer at ICE's commencement ceremony.

While studying, Chef Nilüfer worked in unique cooking environments, including as a private chef for Park Avenue families and in the famous Bloomingdale’s department store restaurant. As Head Chef at Beacon Natural Market in upstate New York, she gained unique insights into prepared foods and planted the geographic seed for what would become Nilüfer’s Home Kitchen.

But the home of her youth beckoned — as it does for many expats — so she packed up her life and returned to Turkey. She soon landed the role of Head Executive Chef for the Divan Hotel Group, a major player in the Middle East’s hospitality scene. As far as homecomings go, it was a bold reentry.

“[They] had interviewed seven men before me,” Chef Nilüfer says, “and they asked me to cook for them, like four courses.”

Upon tasting her dishes, the management team hired her on the spot. As the first ever Turkish female executive chef in the country, the publicity that accompanied the announcement of her hiring caused a stir, and she thrived in the role.

Years later, the familiar beckoning of a home elsewhere returned. This time, that beckoning came from Beacon, NY.

I cannot even describe how helpful ICE was for me.

She thus returned to upstate New York, and after a brief stint working once more at Beacon Natural Gourmet, opened Nilüfer’s Home Kitchen. The experience was illuminating. Applying for loans; creating a business plan; accommodating various town, county and state rules—they were daunting to the first-time restaurateur.

“That was the most surprising part,” she says. “I always thought, 'It’ll be easy, I have so much experience, what could be that hard?’”

Still, Chef Nilüfer persisted, and her restaurant has since become a beloved destination for Turkish bread and pastry fans far and wide. It also inspired Chef Nilüfer’s burgeoning private chef business and planted the seed of opening a second, more formal restaurant.

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Ultimately, she credits her time at ICE and the adrenaline of actually working in kitchens for her success.

“I cannot even describe how helpful ICE was for me,” she says. “It's not just about getting the diploma, it's getting the experience, it’s meeting different people, different chefs. And that atmosphere–it gives you confidence, you know? Like ‘Yes, I can do it.’"

To the aspiring chef, Chef Nilüfer offers two important pieces of advice. First, start out washing dishes.

“Do every job in the restaurant, because then you know how the people doing that job feel... You have to do every job, A to Z," she says.

Second, work in an array of different businesses.

“Don’t just get stuck in one place," Chef Nilüfer says. "Every chef has their own style. There’s not just one way to do something.”

And of course, don’t give up.

“Our job is a very hard job, but it’s fun, too,” she says.

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ICE Grad Suzanne Cupps Elevates Family Traditions in NYC

ajohnson — Mon, 21 Oct 2024 22:01:53 +0000

ICE Grad Suzanne Cupps Elevates Family Traditions in NYC ajohnson Mon, 10/21/2024 - 18:01 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Suzanne%20Cupps%2C%20Executive%20Chef%20HEADER.jpg.webp?itok=BpdGFQol Photo by Evan Sung. October 22, 2024

By Sean Creamer

Sean is a freelance writer at the 51�Թ� (ICE), combining his passion for food with his storytelling expertise. An outdoor enthusiast interested in adventure writing, he enjoys exploring new recipes, visiting local markets, and experiencing culinary diversity in New York City.

ICE graduate Chef Suzanne Cupps recently opened Lola's, a new, seasonally-driven restaurant in New York City.

Chef Suzanne Cupps, chef-owner of Lola’s and 51�Թ� Culinary Arts graduate, has carved out a niche in New York’s competitive culinary scene by staying true to her roots and focusing on local, seasonal ingredients.

Lola’s, located at 2 W. 28th Street in the heart of NoMad, opened in April 2024. It is the culmination of years spent working in some of the city’s most prestigious kitchens, where Chef Suzanne honed her craft and developed her unique approach to cooking.

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From her early days at Gramercy Tavern to leading the opening 232 Bleecker, the first sit-down restaurant by Dig Inn, Chef Suzanne has blended her South Carolina upbringing, Asian heritage, and commitment to fresh ingredients into her culinary voice. These experiences led to the creation of her own restaurant, where she brings personal history and professional expertise to every dish.

“Lola means grandma in Tagalog, and my dad’s Filipino,” Chef Suzanne says. “I wanted to bring my family into the concept. So while our fried chicken has a little bit of adobo flavors, we’re not exclusively serving Filipino food.”

Although she never had the chance to meet her grandmother, her story of resilience — escaping the Japanese occupation of the Philippines during WWII — inspired Chef Suzanne to name the restaurant in her honor. A photograph of her grandparents’ wedding is framed and displayed inside of the restaurant.

Celebrating Filipino-American History Month with Chef Suzanne and more ICE alumni: Meet Rex Quizon, ICE LA grad and restaurant owner

While Lola’s carries the spirit of her Filipino heritage, the menu is broader, featuring a range of Pan-Asian and American-style dishes. Chef Suzanne’s culinary influences stem from a mix of her Southern roots and the techniques she learned at ICE and while working under renowned chefs like Anita Lo (of the now-closed Annisa) and Michael Anthony (of Gramercy Tavern). This eclectic experience shows in her menu, where seasonal produce and market-fresh ingredients take center stage.

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Diners at Lola’s can enjoy dishes like Southern Chopped Heritage Pork with blue cornbread, string beans, and cherry tomatoes, or stir-fried egg noodles with bok choy and Japanese curry. However, the offerings frequently change based on what’s in season at the Union Square Greenmarket.

“We try to keep up with the market, so it’s definitely a seasonal menu,” she says. “The Greenmarket offers the freshest vegetables, and that’s a driving force creatively on the menu. Sourcing locally is really important to me.”

Despite her culinary prowess today, Chef Suzanne didn’t always plan to become a chef. Initially, she studied mathematics and worked in human resources at Walgreens. But living in New York sparked her interest in food.

Read: Chef Suzanne's experience taking over as executive chef of Untitled in NYC

“It wasn’t until I moved to New York and started eating out at restaurants and cooking a little at home that I got interested in the culinary world,” she recalls. “A friend took me to recreational baking classes at ICE, and that’s when I first thought about cooking school.”

Even though the idea of culinary school intrigued her, Chef Suzanne wasn’t ready to dive into another long academic program after finishing college. That’s where ICE's manageable program timing came in.

“Honestly, I had just graduated from college, so I wasn’t interested in moving out of the city or doing a longer program,” she explains. “ICE was shorter and more manageable for what I wanted at that point.”

The Culinary Arts program at ICE gave Chef Suzanne a solid foundation in the basics of cooking. She learned essential skills like knife cuts, organizing a station, and moving efficiently in the kitchen.

“Before ICE, I had no background in cooking,” she says. “It really introduced me to the fundamentals—how to work in a kitchen, understand processes, and build from there.”

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Reflecting back on her externship — the last portion of ICE's Culinary Arts program during which students work in a professional kitchen — she remembers how she had to put her new skills into practice in the fast-paced environment. The experience of working alongside seasoned chefs gave her the repetition and real-world learning she needed to sharpen her abilities.

Now, with Lola’s up and running, Chef Suzanne is considering offering externships to current ICE students.

“We’re excited to work with students,” she says. “I’ve always enjoyed mentoring new cooks who are just starting out. It depends on the opportunities, but we’re definitely open to having students join us.”

As Chef Suzanne looks ahead, she’s eager to see what the changing seasons bring. Now that it's fall, she's excited to start incorporating autumnal produce into the menu.

“I love getting inspired by what’s available at the market and building dishes around those ingredients,” she says.

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Chefs, Content, and Connection: The Power of Social Media in the Culinary World

ajohnson — Sun, 13 Oct 2024 20:14:45 +0000

Chefs, Content, and Connection: The Power of Social Media in the Culinary World ajohnson Sun, 10/13/2024 - 16:14 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Food%20Photo%20HEADER.jpg.webp?itok=zqQ0S5xJ October 10, 2024

By Sean Creamer

Social media is transforming the culinary arts by offering chefs and food industry professionals unprecedented means to share their craft.

Those of us scrolling on Instagram, TikTok, and YouTube now have more access than ever to enjoy a visual feast of foodie content, whether we're learning about recipes, cooking techniques, or finding new restaurants to visit.

This vast universe of cooking content — whether it’s behind-the-scenes snippets, day-in-the-life videos, or educational tutorials — has the power to demystify the culinary experience. So often, food is something we consume without a connection to its preparation. Social media is changing that, enabling culinary professionals to connect with audiences in ways that were once unimaginable.

At the 51�Թ�, several students have gained social prominence by using their platforms to showcase life at the school. Chefs and ICE Culinary Arts graduates Maddy DeVita, Steven Gao, Dr. Nate Wood, and Alessandra Ciuffo all came to ICE with different intentions but left with burgeoning social media careers that helped propel their professional paths.

Steven is now a Chef de Partie at Per Se in NYC, Alessandra runs a growing media brand, Dr. Nate is the Inaugural Director of Culinary Medicine at Yale University, and Maddy documents her experiences as a private chef in New York. Each of their video styles are different, but they all provide an intrinsic look into the many possible career paths in the culinary world.

But even beyond showing off what it’s like to work in the industry, these day-in-the-life style videos offer an inside look at what ICE can provide aspiring chefs, featuring meal prep, cooking techniques, and more.

“When I went to ICE, I thought it would be interesting to document the whole journey,” Steven says. “Recording helped me retain what I learned because I’d go home, research it, script it, and then share it with my audience.”

He found that creating content on his @stevenmotocooks accounts added another layer of reinforcement to his education. Each upload allowed him to dive deeper into the day’s lessons, especially later in the program when he integrated additional infographics and data into his videos.

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While Steven’s followers tuned in to see his progress, many viewers found inspiration in Alessandra’s journey. Running the social media handle Flavors By Ale, she frequently received messages from aspiring chefs.

“I had people messaging me saying, ‘I always wanted to go to culinary school, but I didn’t know what it was like. Now I’m starting because of you,’” Alessandra says.

One of her most meaningful connections came when a follower on the autism spectrum reached out. The follower, Bridget, said she was deeply inspired by Alessandra's videos.

“Her story was moving for me,” Alessandra says. “It showed me the real-world impact of what I was doing.”

This interaction motivated her to continue growing her reach and posting daily.

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A post shared by Alessandra Ciuffo (@flavorsbyale)

Chef Maddy's journey started in a different way, with a personal food blog covering her meals, a trip to Ebbio Farm in Tuscany, and life in New York City. Her relatable, day-to-day posts as a culinary student resonated with viewers.

“My account went from 2,000 to over 100,000 followers because people were interested in seeing the day-to-day life of a culinary student,” Maddy says. “My videos give people a taste of what culinary school is like or what it’s like to cook professionally. From there, they can decide if they want to pursue it further.”

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A post shared by Maddy DeVita (@handmethefork)

While many people follow for the behind-the-scenes content, others come for the educational aspect. Alessandra, for instance, provides step-by-step tutorials. One of her most viral videos featured her processing chicken and seafood for meal prep. These visceral, hands-on moments help viewers connect with the reality of cooking—reminding them of the origins of their food, whether plant or animal.

“People don’t often get to see how we actually do these things,” Alessandra says. “Showing that side of culinary school was eye-opening for a lot of people. I realized people wanted to learn along with me, and that pushed me to create more educational content.”

This commitment to making the culinary process educational and accessible has allowed her to reach over two million followers across social platforms.

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For Steven, connecting with a broader audience means making content approachable, especially for home cooks. His goal is to bridge the gap between professional techniques and what someone can replicate in their own kitchen.

“I’m not just showing off what I learned. I’m teaching my audience while reinforcing what I’m learning,” Steven says. “My videos help bridge the gap between what’s happening in a professional kitchen and what someone can do at home.”

His aim is to share professional techniques in ways that home cooks can apply, noting that while nothing compares to in-class instruction, viewers can certainly perfect their egg dishes at home.

While educational content inspires home cooks, behind-the-scenes restaurant videos allow formal eateries to connect more deeply with patrons. Increasingly, restaurants are showcasing signature dish prep, staff stories, and more on social media.

“I think kitchens are becoming more open to content creators. I’ve seen more restaurants becoming transparent through social media,” Steven says. “I predict we’ll see more restaurants hopping on this trend as more social media-savvy chefs enter the industry.”

Chef Maddy is already living that reality. As a private chef, she remains mindful of her clients’ privacy but seizes opportunities to film interesting menus or special events, taking her audience along for the ride.

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A post shared by Maddy DeVita (@handmethefork)

“Private cheffing has definitely pushed me out of my comfort zone, and I get to take my audience with me,” Chef Maddy says. “They’re learning as I am—whether it’s cooking at scale or in a new kitchen. Social media has become this place where I can show how I’m evolving in real time.”

For some, social media serves as entertainment. For others, it’s a platform for delivering impactful messages. For Dr. Nate Wood, an Instructor of Medicine and the inaugural Director of Culinary Medicine at Yale School of Medicine, social media is a means to combat food misinformation.

“People are excited to go on social media and see charismatic people say things they had always wished were true. Everyone wants to hear an MD say, ‘Red meat is good for you. You don’t have to eat vegetables,’” Dr. Nate says. “People who study nutrition and health for a living should be out in the media as much as possible to outcompete these people, and that means getting on social media.”

Through the Irving and Alice Brown Teaching Kitchen at Yale New Haven Health, Dr. Nate uses social media to showcase his focus on food and medicine. His Instagram account, @drchefnate, reaches over 10,000 followers, offering recipes, behind-the-scenes videos of media appearances, and educational content.

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Like blending ingredients for dough, there’s a fine balance when blending social media with the culinary arts. On one hand, food videos can inspire people to cook at home or pursue culinary education. But on the other hand, social media can foster echo chambers where misinformation about food spreads freely.

That’s why it’s important to vet your sources and be mindful of how you engage. If you find yourself scrolling too deep, stop, find a fun recipe, prop up your phone, and try cooking something new!

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Private Chef & Social Media Star: Meet ICE Grad Maddy DeVita

ajohnson — Mon, 07 Oct 2024 01:50:18 +0000

Private Chef & Social Media Star: Meet ICE Grad Maddy DeVita ajohnson Sun, 10/06/2024 - 21:50 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Maddy%20Devita%20Grad%20pic%20header.jpg.webp?itok=3F_OmIR6 ICE graduate Maddy Devita (far left) at ICE's 2023 commencement ceremony. October 6, 2024

By Sean Creamer

This ICE graduate is broadcasting herself fabricating fish to over half a million Instagram followers.

For Maddy DeVita, food has always been more than sustenance—it’s a source of joy, creativity, and personal expression. As the creator behind the “Hand Me the Fork” social media brand, she’s built a successful career as a private chef and attracted a large following by sharing her culinary journey.

Maddy launched her Instagram account, Hand Me the Fork, in June 2020, initially documenting meals she made during lockdown. What began as a quarantine project soon became a passion. However, it wasn’t until she enrolled at the 51�Թ� in November 2022 that her social media presence truly took off. A video from her time as a student in the Culinary Arts program went viral, skyrocketing her followers from 2,000 to over 100,000 in just a few weeks.

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“It all started with one video—‘egg day’ at culinary school. We made French omelets, American-style omelets, scrambled eggs, and poached eggs,” Maddy says. “When people clicked on my profile and saw that I was posting daily, they followed along to see new culinary school videos every day.”

Yet, Maddy didn’t always envision herself at the center of a social media following built around food. Maddy's original plan was to become a doctor. She was studying biology in college, with an interest in global health, but the COVID-19 pandemic caused her to reevaluate her goals.

Unsure of her next step, she reached out on a whim to Ebbio Farms in Tuscany, Italy, pitching her skills in social media management. The farm’s two female owners gave her a chance, inviting her to work and live with them for six weeks.

“I had been following the farm on Instagram for years, and I just messaged them, pitching myself as an intern who could help with social media,” Maddy says. “They needed help with a cookbook project, so I went to Tuscany, documented my journey on Hand Me the Fork, and created content for Ebbio Organic Farm too.”

That experience was a turning point. Soon after, she enrolled at ICE. The eight-month program, conveniently located in Manhattan, offered the perfect environment for Maddy to build her skills. Though she had considered learning on the job in a restaurant, she says she thought the training at ICE could lay the foundation for her career.

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“It was the perfect length—eight months to establish a foundational knowledge base that would allow me to do whatever I wanted next in the food industry,” she says.

During her time at ICE, Maddy began documenting her life as a culinary student, creating day-in-the-life videos that demystified professional cooking. The videos, featuring lessons on knife skills, ingredient prep, and making stocks and sauces, among many other topics, gave followers a personal behind-the-scenes view of culinary school life. Filming and editing these lessons also reinforced the material for her.

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“The short clips give people a taste of what culinary school is like. You get a good sense of the experience through these bite-sized videos,” Maddy says. “[ICE] provides a solid foundation, and people take you more seriously after spending eight months learning skills that could take years to acquire in a restaurant.”

To combine her love of cooking with her social media expertise, Maddy carried out her externship managing Chef Daniel Boulud's social media presence. The schedule was perfect for her—classes from 7 AM to 11 AM, followed by afternoons creating content for one of New York’s top chefs. Through this work, she learned how Chef Boulud’s kitchens operated and helped his team prepare him for media appearances, including interviews on Good Morning America.

More Content Creator Grads: Meet Steven Gao

However, another opportunity came her way before she could join Chef Boulud’s team full-time. A private placement agency offered her a role as a private chef, and she found herself loving the work. Maddy spent the summer cooking for a private client in the Hamptons, managing all the meals for the family and their guests.

Serving anywhere from 4 to over 40 people, Maddy prepared lunch and dinner throughout the season. Some clients allowed her to take full control of the menu, while others were more involved, especially when catering to guests with dietary restrictions.

While she’s no longer filming her ICE classes, Maddy now shares the ins and outs of life as a private chef through her social media channels.

“This summer, a typical day involves waking up in the Hamptons and hitting the markets early, where you can spot other chefs doing the same,” Maddy says. “I don’t film every day, but if I think a menu is particularly interesting, I’ll capture it for my audience. Working as a private chef adds another layer of challenge to creating engaging content.”

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As the summer season in the Hamptons wraps up, Maddy is preparing for the fall and winter. One of her passions is global health, so she's partnering with the World Food Program and leveraging her social media presence to raise awareness about hunger, food scarcity and efforts to combat these issues.

As she furthers the World Food Program's goals, she will continue private cheffing, now working for clients at their NYC homes. All the while, she plans to continue posting on Hand Me the Fork.

"There’s nothing more satisfying than coming up with a creative concept, executing it, and seeing the client love it—that’s the gold star moment for me as a private chef," Maddy says. "Social media is secondary to that, but it naturally follows when I share these authentic moments, and that’s what performs best.”

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Flavors by Ale: ICE Grad Alessandra Ciuffo’s Rise from Food Network to Social Media Sensation

ajohnson — Wed, 02 Oct 2024 13:00:00 +0000

Flavors by Ale: ICE Grad Alessandra Ciuffo’s Rise from Food Network to Social Media Sensation ajohnson Wed, 10/02/2024 - 09:00 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Alessandra%20HEADER.jpg.webp?itok=i5aXPCIk October 2, 2024

By Sean Creamer

ICE graduate Alessandra Ciuffo's culinary journey has earned her a diploma, over two million social media followers and a deep love for the art of cooking — and she's just getting started.

From her earliest days standing on a stool in her family’s kitchen, stirring pots of tomato sauce, Alessandra Ciuffo knew that food was her passion.

Now, as a graduate of the 51�Թ� and a successful social media influencer, Alessandra — known by her handle, @flavorsbyale — continues to inspire aspiring chefs and food enthusiasts with her engaging day-in-the-life videos, attracting over two million followers across several platforms.

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Alessandra's journey with cooking and media began long before her time at ICE.

“Growing up in a large Italian family, I was exposed to the social side of cooking at a really young age,” Alessandra says. “It was a chance for me to connect with my parents and grandparents and show my creative side through cooking.”

Young Alessandra couldn’t get enough of the kitchen, leading her to devour Food Network content, idolizing icons like Rachael Ray, Giada De Laurentiis, and Ina Garten. This early exposure laid the foundation for her career and propelled her into the spotlight as a young culinary talent. At 11, she auditioned for the YouTube show Super Chef Kids and made the cut. While she didn’t win, the connections she made there led to more opportunities.

“I was selected from a thousand kids to participate in the web series. Although I only made it to the semi-finals, it was my first step into the industry,” she recalls. “One of the producers later joined Rachael vs. Guy: Kids Cook-Off and recruited me for its first season.”

By 15, Alessandra was making a name for herself through fundraisers, radio interviews, and food demos, including a standout appearance at the 2013 NYC Food and Wine Festival with Guy Fieri. Then, she won an episode of Guy’s Grocery Games in 2016 and made several guest appearances on The Rachael Ray Show.

I’ll never forget the day I toured ICE. It immediately felt like where I needed to be. [ICE] gave me a sense of belonging at a time when I was uncertain about my next steps.

Although cooking was her passion, Alessandra initially focused on the business side of food. She attended Fordham University and earned a degree in business administration with a concentration in marketing. After graduation, she took a job as a retail sales manager at an artisanal market but quickly realized she felt disconnected from the food itself.

This led her to seek culinary education, with ICE at the top of her list.

“I’ll never forget the day I toured ICE. It immediately felt like where I needed to be,” Alessandra says. “[ICE] gave me a sense of belonging at a time when I was uncertain about my next steps.”

Alessandra decided to enroll in ICE's Culinary Arts program in 2022. Alessandra found ICE provided her with the professionalism she craved.

Alessandra's first forays into media involved posting long-form cooking videos on her YouTube channel, Flavors by Ale. However, her time at ICE provided an opportunity to explore day-in-the-life-style videos, a format popularized on TikTok. These videos offer viewers an inside look into people working in various professions, including culinary students.

Realizing the potential, Alessandra began making her own slice-of-life videos, which quickly became a hit.

“Initially, it was just once or twice a week, but the response was overwhelming,” she says. “People were inspired by my videos, telling me they were motivated to pursue their culinary dreams. That’s when I committed to posting daily, realizing it had a bigger purpose.”

While Alessandra's social media videos offered insight into what life at ICE was like, they also gave her a platform to express herself, too.

“My first viral video showcased Chef Ozmar Heredia breaking down a fish, and people loved it,” Alessandra explains. “I focused on injecting my personality into these ‘day in the life’ videos, making them fun and engaging, which set my content apart from others.”

More ICE Grads on Social Media: Meet Steven Gao

These videos weren’t just engaging — they were informative. Alessandra spent time researching the techniques she learned in class, adding text blurbs to her videos so viewers could pause and absorb the information. This method also reinforced her understanding of the subject matter.
After graduating in October 2023, Alessandra completed her externship at Delish magazine, where she reached a pivotal moment as a content creator.

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“After culinary school, I faced a transition since I couldn’t continue my daily ‘day in the life’ videos. I focused on culinary education, especially cooking 101 videos, which became my most popular content,” Alessandra says. “Staying authentic and teaching the basics, like how to sear a steak, led to significant growth and millions of views. Plus, now I get to involve my family, like my 98-year-old grandfather who loves to eat what I cook.”

As a full-time content creator, Alessandra spends her time making videos, both personal and branded. Looking ahead, she’s dreaming big.

“I want to be a trusted authority in the food space, offering approachable techniques and educational content. In the next five years, I see myself publishing cookbooks, selling kitchen products, and building a culinary empire,” she says.

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Dr. Chef: The ICE Grad Connecting Medicine and Culinary Arts at Yale Medical School

ajohnson — Tue, 24 Sep 2024 23:50:16 +0000

Dr. Chef: The ICE Grad Connecting Medicine and Culinary Arts at Yale Medical School ajohnson Tue, 09/24/2024 - 19:50 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Nate%20Wood%20header_0.jpg.webp?itok=yM0PvZka September 23, 2024

By Sean Creamer

"Yes, doctor" and "yes, chef" aren't necessarily two phrases one expects to hear in the same place. But, for ICE graduate Dr. Nate Wood, the combination of both worlds is just another day at work.

The foods we eat are central to our well-being, yet for many Americans, modern life makes it difficult to prioritize healthy eating. In a world where time is precious, some people view cooking as an expensive chore, which often equates to eating little or no fresh produce and nutrient-dense foods.

Though pharmaceuticals are available for diet-related heath ailments, Dr. Nate Wood, a graduate of the 51�Թ�, takes a different approach.

As an Instructor of Medicine and the inaugural Director of Culinary Medicine at Yale School of Medicine and the Irving and Alice Brown Teaching Kitchen at Yale New Haven Health, Dr. Nate teaches patients and medical trainees the joy of cooking for health.

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“It’s challenging to tell people to eat healthier without first helping them rediscover a love for good food that doesn’t break the bank,” Dr. Nate says. “In seeking out these nourishing and affordable foods, you’ll quickly learn to appreciate them. Then, everything else falls into place.”

Dr. Nate’s passion for food started early, with two grandfathers who worked as cooks — one in a hospital and the other in the army. Raised on meals that often featured healthy, home-grown ingredients, family cooking and baking became a bonding ritual in Dr. Nate's life.

But it wasn’t until a soccer injury left him laid up that he turned his focus to cooking. Watching the Food Network while recovering, Dr. Nate became fascinated with the art of food preparation, leading him to cook dinner for his family multiple times a week. Simultaneously, his time spent in the orthopedic surgeon’s office gave him a huge level of respect for physicians, ultimately pushing him towards the medical field.

After earning a degree in linguistics from the University of Michigan, Dr. Nate pursued a Doctorate of Medicine at Wayne State University. Three years into his studies, he solidified his desire to focus on “food as medicine” in his future practice but felt that he would first need to go to culinary school.

“I had medical knowledge, but I worried people would see me as just a doctor who likes to cook. I wanted more credibility to have a bigger impact, so I realized I needed formal training,” he says.

In 2022, Dr. Nate enrolled at ICE, taking a year off from medical school to immerse himself in the Culinary Arts program.

“Without culinary school, I wouldn’t have gained that foundational knowledge. My biggest takeaway was mastering sauces, which really distinguishes a trained chef from a home cook. I also loved learning about the regional cuisines of France and Italy,” he says.

Dr. Nate's dedication to culinary arts earned him ICE's prestigious Top Toque Award, which is given to the most outstanding student in each class. After graduating from ICE and completing an externship, he returned to Wayne State to finish his MD and later pursued a Master of Health Science at Yale. His goal was to combine his passions for food and health into culinary medicine—a growing field that uses interactive nutrition and cooking instruction to manage and prevent diseases.

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“We need to focus more on how dietary choices contribute to diseases like heart disease, strokes, liver disease, obesity, cancer, and type 2 diabetes. Our diet directly impacts these conditions, which are leading causes of premature death in America,” Dr. Nate says.

Interested in health-focused culinary training? Check out Plant-Based Culinary Arts

As Director of Culinary Medicine, Dr. Nate oversees patient care, research, medical education, and community outreach at the Irving and Alice Brown Teaching Kitchen at Yale New Haven Health. His favorite part of the job is using hands-on culinary medicine education to help others learn to love food that is healthy, accessible, delicious, and fun to make.

“We teach culinary medicine to both patients and medical trainees in the teaching kitchen. One med student told me after a class, ‘This has been the best two hours of med school.’ An intern said it was their favorite part of the year,” Dr. Nate says. “Hearing that kind of feedback is incredibly rewarding, especially considering the long-standing perception that doctors aren’t taught much about nutrition.”

Dr. Nate continues to champion the integration of food into medical care, using his platform to go on TV and social media to show that healthy eating doesn’t have to be a chore — it can be enjoyable and life-changing.

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ICE Graduates in the News: September 2024

ajohnson — Sun, 15 Sep 2024 15:24:48 +0000

ICE Graduates in the News: September 2024 ajohnson Sun, 09/15/2024 - 11:24 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/ICE%20Grads%20in%20the%20News%20Header.jpg.webp?itok=ciWy5LYF September 16, 2024

By Sean Creamer

Three 51�Թ� alumni are making waves this month with high-profile achievements in the culinary world, demonstrating that hard work and dedication to the craft can lead to prestigious recognition in the restaurant industry.

Shant Halajian, an ICE Los Angeles graduate and Corporate Executive Chef for DreamHost in California, recently announced on Instagram that he will compete in the upcoming 23rd season of the TV show "Hell’s Kitchen" on FOX. The first episode of the season airs on September 26.

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Chef Shant’s journey has been impressive, having previously served as the Executive Chef of the Glenmark Hotel in Glendale, where he oversaw two distinct restaurants: Olia, which offered breakfast and Italian dinners, and MYA, a rooftop restaurant inspired by Japanese cuisine. His versatility in managing different culinary styles has garnered attention, and now he will take his talents to the national stage.

Meanwhile, Mary Attea, an NYC ICE graduate and Executive Chef of both Rafs and the Michelin-starred The Musket Room, has been named one of "Food & Wine" magazine’s Best New Chefs of 2024.

ICE graduate Mary Attea.

This esteemed recognition adds to her growing list of accolades, including her 2023 nomination for the James Beard Award for Best Chef: New York State. Chef Mary is known for her modern approach to Middle Eastern cuisine, and her ability to bring thoughtful, innovative dishes to her restaurants.

Read about Chef Mary on The New York Times’ 100 Best NYC Restaurants list

Finally, Shenarri Freeman, also an ICE NYC graduate and Executive Chef at the renowned vegan soul food restaurant Cadence in New York City and Ubuntu in Los Angeles, has been featured on the cover of the August 2024 issue of "Nation’s Restaurant News," a magazine serving the culinary industry.

Chef Shenarri on the cover of "Nation's Restaurant News."

A graduate of ICE's Plant-Based Culinary Arts program (formerly known as Health-Supportive Culinary Arts), Chef Shenarri is celebrated for her inventive plant-based renditions of African, Caribbean, and Southern dishes, which have helped position Cadence as a leader in NYC vegan cuisine.

Ubuntu opened in 2023 under Overthrow Hospitality group, the same restaurant group that serves Cadence. The cover story Chef Shenarri is featured in lists the most influential restaurant groups shaping the American culinary scene, one of which is Overthrow Hospitality. Chef Shenarri's creative approach continues to attract diners eager for a soulful, health-conscious dining experience.

Try Chef Shenarri's Recipe: Stuffed Collard Green Wraps

Alumni Food News Awards and Honors Food TV

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Chef Onika Brown's Journey to Pastry

ajohnson — Mon, 09 Sep 2024 02:28:53 +0000

Chef Onika Brown's Journey to Pastry ajohnson Sun, 09/08/2024 - 22:28 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Onika%20Brown%20header.jpeg.webp?itok=RKFYmnVy September 10, 2024

By Sean Creamer

Though cooking a savory dish and preparing a pastry may require some of the same tools, the processes behind both are usually quite different. Where a savory chef can be creatively liberal, a pastry chef must often work with mathematical precision.

This exacting nature of pastry is what drew Chef Onika Brown, an 51�Թ� graduate, to the world of baked delights.

Now the executive pastry chef at Metropolis by Marcus Samuelsson, located within the Perelman Performing Arts Center in Downtown Manhattan, Chef Onika brings her Caribbean roots to life through her creations. While the restaurant’s kitchen has a French inspiration, chefs at Metropolis are encouraged to infuse their unique flavor backgrounds into their dishes.

“At this stage in my career, I’m focusing more on my culture, especially being part of the Marcus Samuelsson Restaurant Group. Marcus allows me to be myself and express my heritage through my work,” Chef Onika says. “So, if I want to create a Jamaican or West Indian-inspired dessert, influenced by my mom, it’s welcomed and supported. My palate is evolving more towards my comfort zone, moving beyond just French techniques.”

Serving her parents at Metropolis remains one of Chef Onika’s most cherished memories. Cooking and baking have been staples in her life since childhood, growing up in Florida with her family. Her grandmother, who took charge in the kitchen, was a major influence.

“As a child, I was always cooking with my grandmother, aunts, and uncles. My grandmother, who cooked every day for everyone, is the reason I decided to become a chef,” Chef Onika says. “Those gatherings were filled with love, comfort, and a sense of community. Experiencing that from a young age made me realize that I wanted to be part of it when I grew older.”

While she loved to cook, one of Chef Onika’s favorite foods to make while growing up was monkey bread, a soft and sticky pastry that’s sweetened with cinnamon. This breakfast treat became a family favorite at gatherings, leaving lasting memories that inspired her pursuit of a culinary career. Eventually, this led her to enroll at ICE, where she initially focused on savory cuisine.

However, when the curriculum shifted to pastries, Chef Onika fell in love with the precision required in baking. Her instructors emphasized that unlike savory cooking, where adjustments can be made on a whim, pastry demands exact measurements and careful balance.

In pastry, everything needs to add up perfectly, and that challenge made me want to pursue it further.

“With savory dishes, you can adjust by adding more acid, salt, or fat. But in pastry, precision is key—if you add something, you have to subtract something else because it’s like an equation,” Chef Onika says. “In pastry, everything needs to add up perfectly, and that challenge made me want to pursue it further.”

A pivotal moment in her education came when the class made and glazed chocolate cakes. Despite following the same recipe, each cake turned out differently, highlighting the nuances in technique and execution. After her time at ICE, Chef Onika further honed her skills during an internship at Bouchon Bakery in Rockefeller Center.

At Bouchon, a bakery operated by the renowned Chef Thomas Keller, Chef Onika had the opportunity to experiment with modernized French patisserie. The bakery’s extensive display case allowed her to showcase her macaron-making skills.

“We were producing about 6,000 macarons a day, focusing on efficiency and consistency. I love a challenge, so I was determined to perfect it,” Chef Onika says. “I’d start at 5 a.m., making the batter, piping, baking, and filling—all before noon. It was the earliest job I ever had, and mastering those macarons at Bouchon is something I’ll never forget. You never forget your first macaron.”

With fall approaching, Chef Onika is excited to work with seasonal ingredients like persimmon, pumpkin, and spices. She’s currently preparing a special autumn menu at Metropolis that’s still under wraps, so be sure to stop by and check it out if you're in the New York area!

Alumni Pastry & Baking Arts Culinary Arts

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How ICE Grad Steven Gao's Daily Life Earned Him 300k Followers

ajohnson — Tue, 03 Sep 2024 13:00:00 +0000

How ICE Grad Steven Gao's Daily Life Earned Him 300k Followers ajohnson Tue, 09/03/2024 - 09:00 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Steven%20with%20Chef%20Jason%20Banner.JPG.webp?itok=XVoyeKBb ICE Chef-Instructor Jason Hawk (left) with ICE graduate Steven Gao (right) September 3, 2024

By Sean Creamer

A recent 51�Թ� graduate gained over 300,000 Instagram followers in less than a year — simply by posting about his day-to-day life.

From learning how to chop an onion with Gordon Ramsey to exploring NYC’s ramen scene, social media is filled with culinary content. A popular trend, especially on TikTok, is “day-in-the-life” videos, offering an inside look into various professions, including what it takes to become a professional chef.

Steven Gao, known as @StevenMotoCooks on TikTok and Instagram, seized the opportunity when he enrolled at the 51�Թ�'s New York City campus in 2023.

Chef Steven graduated from Rutgers University in 2023 with a degree in computer science/graphic design. When reflecting back on his college experience, Chef Steven realized that his happiest memories were when he was cooking for his friends.

“While I enjoyed my classes, I didn’t want to work in graphic design,” Chef Steven says. “I loved making memories with friends while cooking. Even though I wasn’t a strong cook, I wanted to keep creating those happy moments.”

This desire led him to consider, and then enroll, in culinary school. He joined ICE's Culinary Arts program for the 2023/2024 term.

Steven Gao (center) and two other ICE graduates at ICE's 2024 commencement ceremony.

Once he started class, Chef Steven quickly realized that the hands-on instructional content was perfect for recording. Many students already take out their phones to document complex cuts and slices, so he decided to take his videos a step further. Drawing from his experience creating volleyball training videos in college, Chef Steven began documenting his culinary school journey with quick cuts and voiceovers to keep viewers engaged.

“I thought it would be interesting to document the whole journey,” Chef Steven says.

His content aimed to introduce people to the world of cooking and provide a glimpse into culinary school life. But the process also helped him learn more, as he reviewed and researched the topics for his videos, reinforcing what he learned in class.

“Depending on the topic, I’d research the history of a technique taught in class to ensure accuracy,” Chef Steven says. “Making the roux videos was particularly fun because I was deepening my understanding, which made the videos more informative.”

One video that did very well was his video on how to prepare different styles of eggs, which ranged from American to French style preparations. Generally, videos about filets, preparing chicken or steaks, and breakfast foods did well. Chef Steven thinks that's because those are ingredients many people cook with daily.

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As his content evolved, Chef Steven started adding small screen captures of definitions and diagrams, allowing viewers to pause and explore deeper into the material. He also used text overlays to share his thoughts during certain moments, like when he tried a raw roux and had to keep a straight face while the text noted his struggle not to spit it out.

After creating over 100 videos and amassing more than 4.6 million likes on TikTok, Chef Steven has graduated from ICE and now works as a Chef de Partie at three-Michelin-starred restaurant Per Se, a New American and French restaurant created by Chef Thomas Keller.

Chef Steven says balancing his new role with content creation has been challenging, leading him to shift his focus towards longer-form content.

“Now that I’m at Per Se, I spend the whole day working and have less time to edit videos,” he says. “They understandably want me to focus on the work, so I’m working on longer content to educate people on cooking.”

Looking ahead, Chef Steven hopes to immerse himself in professional kitchens and learn the business side of running a restaurant, with the goal of one day opening his own space. In the meantime, he continues to create content about cooking for family and friends, while reflecting on the global impact of his videos.

“I had people from India, China, Africa, and Singapore asking about ICE and the culinary school experience,” Chef Steven says. “It was nice to share what I was learning and provide my insights.”

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How Marc Murphy Transformed His Culinary Passion into Community Impact

ajohnson — Fri, 23 Aug 2024 00:07:41 +0000

How Marc Murphy Transformed His Culinary Passion into Community Impact ajohnson Thu, 08/22/2024 - 20:07 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Chef%20Marc%20Murphy%20header.jpg.webp?itok=CHonMkZV August 22, 2024

By Sean Creamer

As a celebrity chef, Marc Murphy has worn many hats.

He’s a world-renowned cook, the creator of several successful restaurants, and a Food Network TV personality on “Chopped" and “Guy’s Grocery Games.” He's also a graduate of Peter Kump's New York Cooking School, which is now The 51�Թ�.

When reflecting on what he’s most proud of, Chef Marc thinks about the communities he’s built through cooking.

“The most rewarding thing about having restaurants is realizing you’re providing a place for people to gather and create memories while enjoying good food,” Chef Marc says. “You’re also creating an atmosphere where people can work, make a living and support their families. It’s rewarding to know that you’re part of a community from the perspective of both the guests and the staff.”

This appreciation for cuisine comes from a lifetime spent around good people and good food. Born in Italy and raised in southern France, Chef Marc’s culinary journey began at the dinner table, training his palate from a young age.

“I learned how to eat and eat well; I was always well-fed,” Chef Marc says. “I knew what good food was and what things were supposed to taste like.”

Chef Marc Murphy (far left) with (from left to right) ICE Chairman and Founder Rick Smilow, ICE Vice President of Education Richard Simpson and Chef Daniel Boulud at ICE's 40th anniversary celebration.

Despite his early exposure to great food, Chef Marc didn’t initially aspire to be a chef. He dreamed of becoming a race car driver, but the steep cost of entry to professional racing led him to New York City, seeking his next step in life.

Chef Marc moved to NYC and crashed on his brother’s couch, where he cooked at home often. During the day, he worked as a handyman for friends, but he still felt directionless. Then, his brother made a suggestion that changed his life.

“After a couple of months, my brother asked, ‘Why don’t you go to cooking school? You seem to like to cook,’” Chef Marc says. “So my brother looked into it, and at the time, ICE was called Peter Kump’s New York Cooking School.”

Peter Kump's New York Cooking School is the first iteration of the school that is now known as the 51�Թ�. Though ICE has grown tremendously since the school's founding in 1975, students are still taught according to Peter Kump's philosophy toward food: study through learning and practicing techniques, not just following recipes.

At the school, Chef Marc enrolled in an intensive three-month program. While he struggled with the written work, the hands-on nature of the classes resonated with him, thanks to his background as a handyman and amateur auto mechanic. Chef Marc fondly remembers learning techniques from his Chef-Instructors in the teaching kitchen and then getting to apply those skills in real life.

“They got me ready to walk into a professional kitchen with confidence, having taught me the basics like searing and glazing," Chef Marc says. "I learned the fundamentals at ICE, which helped me adapt to different kitchens.”

After graduating, Chef Marc worked in restaurants across Italy and France to absorb the culinary scene. But he soon returned to New York, working as a line cook at Terrance Brennan’s Prix Fixe. Using the skills he learned, he worked through every station in the kitchen under acclaimed New York Chef Joseph Fortunato and James Beard Award-winning Chef David Pasternak.

Chef Marc’s experience culminated in the opening of his first restaurant, Landmarc, in Tribeca, where he offered top-tier French and Italian cuisine. He soon expanded with Ditch Plains in the West Village and other Landmarc locations around the city. Concurrently, he made a name for himself as a celebrity chef, frequently appearing as a judge on Food Network’s “Chopped.”

Related: Food TV Tips for Future Chefs

“The TV show appearances helped me fill the seats because people would see me on ‘Chopped,’ and they wanted to go to my restaurants,” Chef Marc says.

However, the greater benefit of his fame, he said, has been raising money for philanthropic causes like City Harvest and the No Kid Hungry campaign. His name recognition also enabled him to become the national spokesperson for Share Our Strength’s Dine Out For No Kid Hungry.

“The greatest moment for me was arriving at a charity event I organized and realizing that 90% of the staff working the event were people from my restaurants,” Chef Marc says. “It was a great moment seeing all my staff, everybody on their day off, working at this event for free, supporting this cause.”

Now, Chef Marc runs MARC179 one weekend a month out of his private events space in Tribeca. The four-course meals are seasonal, with a menu that changes monthly. He works with a rotating cast of servers and chefs, many of whom have collaborated with him on philanthropic events.

“My goal is always to put the best food on the plate,” Chef Marc says. “It’s more about making the ingredients shine than anything else.”

Reflecting on his career, Chef Marc advises anyone wanting to get into the culinary arts to be sure of their path. It requires hard work and dedication, but the payoff is worth it.

Chef Marc Murphy

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