CULINARY EDUCATION INSTITUTE CELEBRATES ALUMNI SUCCESS AT JAMES BEARD FOUNDATION AWARDS

Chef Mashama graduated in 2001 from ICE’s Culinary Arts program. Other accolades she has received include the Foundation’s Best Chef Award: Sud-Est in 2019, as well as Restaurant of the year by Eater in 2017 and Food & Wine’s Restaurant of the year in 2015.

In 2022, seven ICE alumni were named semi-finalists and finalists for the awards, including: Rachel Yang (Culinary, ’01) for Outstanding Chef, Marie Attea (Culinary, ’11) for Best Chef: New York State, Helene Nguyen (Culinary, ’17) for Best Chef: New York State, Ayesha Nurdjaja (Culinary, ’07) for Best Chef: NY State, Shennari Freeman (Health-Supportive Culinary Arts, ’21) for Emerging Chef and Kim Sohui (Culinary Arts and Management, ’02) for Best New Restaurant.

“The James Beard Foundation’s Outstanding Chef Award is America’s highest single honor for a chef, and we are thrilled that this year an ICE alumnus was the recipient. We congratulate Chief Mashama on this award,” said the ICE CEO. Rick Smiley. “It’s amazing how our students navigate the industry and find their culinary voice, and the ICE community is extremely proud to have been a step in the path of Chef Mashama and all of our students’ accomplishments.”

Chief Mashama joined ICE in 2000 and eventually worked under Jeremy Marshall at Aqua Grill for his internship. Then she spent several years at Chef by Gabrielle Hamilton Prune, eventually moving on to Sous Chef. In 2014, she and partner John O. “Johno” Morisano opened The Gray in a restored 1938 Greyhound bus terminal, serving it southern coastal and farm-to-table cuisine. She is also the author of “Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant.” In 2019, she was the subject of an episode of Netflix Chef’s table. This summer, Chef Mashama and Mr. Morisano will open The Gray Diner Bar and The Gray Market in Austin.

Over the years, ICE alumni have been nominated for and won numerous James Beard Foundation awards. This year, Chef Mashama becomes the first to win the Outstanding Chef category. She joins the ranks of other past winners, including:

CHEFS & RESTAURANTS

• Best Chef 2018: New York City: missy robbin (Culinary Arts, ’95): Lilia, Brooklyn, New York
• Best Pastry Chef 2009: Gina DePalma (Pastry and Baking Arts, ’94): Babbo, New York
• Rising Star Chef of the Year 2004: Allison Vines – Rushing (Culinary Arts, 2000): Jack’s Luxury Oyster Bar, New York
• 2000 Best Pastry Chef: Claudia Fleming (Culinary Arts, ’88) Gramercy Tavern, New York
• 1998 Best Pastry Chef: Stephen Durfee (Pastry and Baking Arts, ’91): The French Laundry, Yountville, California

FOOD MEDIA

• Video webcast 2018, fixed and/or educational location: Viviane Howard (Culinary Arts, ’03): Panna Cooking: Black Bean Glazed Salmon with Ginger Cabbage
• International Cookbook 2018: Stacy Adimando (Culinary, ’10): Nopalito: Mexican cuisine
• 2016 Outstanding Personality/Host: Viviane Howard (Culinary Arts, ’03): A Chef’s Life, PBS
• Video webcast 2012: Jamie Tiampo (Restaurant & Culinary Management, ’06): EatTV with Jamie TiampoEattv.com

This year continued to be a year of growth for the Institute of Culinary Education. The school’s start in 2022 saw a record number of graduates and the school continues to grow both New York City and Los Angeles campus. The keynote speakers were Jacques Pépin (New York) and Antonia Lofaso (Los Angeles). In 2021, the school launched an online degree program in Culinary Arts and Food Operations, which offers aspiring kitchen professionals access to comprehensive training from the comfort of their own kitchens. That same year, ICE launched its first Associate of Professional Studies degree program in Los Angeleswhich offers a college-level program focused on the restaurant and hospitality industry.

About the Institute of Culinary Education
The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Founded in 1975, ICE offers award-winning six- to 14-month professional training programs in Culinary Arts, Pastry and Baking, Health-Supporting Culinary Arts, Restaurant and Culinary Management, and Hotel and Hospitality Management, in addition professional development in craftsmanship. Pain Baking, The Art of Cake Decorating and Intensive Sommelier Training — with over 15,000 alumni, many of whom are industry leaders.

ICE also offers continuing education for culinary professionals, hosts 400 special events each year, and is home to one of the largest recreational cooking, baking and beverage programs in the world. ICE’s state-of-the-art 74,000 square foot campus in New York City and its 38,000 square feet Los Angeles campuses were designed for inspiration, creativity and community.

ICE continues to grow and evolve with the launch of its LA campus in 2018, the addition of the Health-Supportive Culinary Arts program in 2019, an agreement with the International Culinary Center in 2020, the introduction of sommelier training and associate degrees in 2021 and the introduction of an online culinary arts and food operations program in 2021. Visit us at ice.edu or join us on Instagram, Facebook, TikTok, Twitter, and YouTube at @iceculinary to find your culinary voice™.

CONTACT:
Stephanie Fraiman
Public Relations Director
Culinary Education Institute
(212) 847-0703
[email protected]

SOURCE The Institute of Culinary Education