Mashama Bailey (Culinary Arts, ’01)
Chef Mashama graduated from ICE with a Culinary Arts diploma in 2001, rounding out her lifelong culinary schooling from her feminine family with a proper diploma. Rising up in New York Metropolis, she spent over a decade working as a chef at a number of eating places throughout the metropolis. In 2014, she co-founded The Gray in Savannah, Georgia, the place she works as govt chef. In 2019, Bailey obtained a James Beard Basis Award for Greatest Chef Southeast for her work at The Gray, and this yr received the James Beard Basis Award for Excellent Chef. Chef Mashama can also be the Vice Chairman of the Edna Lewis Basis, which serves to guard and protect Chef Edna’s legacy as a champion of Southern cooking.
Learn Extra: ICE Alum Mashama Bailey Wins High Honors at 2022 James Beard Awards
Michael Jenkins (Culinary/Administration, ’06)
Chef Michael obtained his begin at Butter Restaurant in New York Metropolis whereas at ICE pursuing a double diploma in Culinary Arts and Restaurant & Culinary Administration. He met Chef Alex Guarnaschelli, who was instructing at ICE New York at the time, and turned his Butter externship right into a full-time job. In 2010, Michael received “Chopped,” and in 2016 he claimed one other TV-chef championship title as the winner of “Cutthroat Kitchen.” Below the tutelage of Chef Alex, Chef Michael gained of expertise in culinary tv whereas additionally establishing himself as a artistic restaurant chef. In Could of 2020, Chef Michael stepped in as govt chef at Lola Taverna in New York, which was acknowledged with Michelin Plate standing in 2021. Now, Chef Michael works as govt chef at Butter, the place it began.
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Adrienne Cheatham (Culinary, ’07)
The “High Chef” finalist grew up round the meals business, serving to out in the eating places her mom managed in Chicago. After graduating school with a level in enterprise and journalism, Chef Adrienne needed to dive again into meals, choosing up work at eating places all through Florida. Finally, Chef Adrienne moved to New York Metropolis to pursue a diploma at ICE whereas gaining expertise in kitchens throughout the metropolis. After graduating, she obtained a proposal to work as a commis at Eric Ripert’s three-Michelin-starred restaurant, Le Bernardin. She was there for eight years, working her means as much as govt sous chef. Chef Adrienne’s expertise in the business extends past the kitchen, as she’s labored on a number of restaurant openings and cookbook productions. In 2015, she joined the Marcus Samuelsson Group as chef de delicacies and, not lengthy after, was promoted to govt chef at Pink Rooster. In 2017, she based Sundaybest, a pop-up dinner occasion hosted in Harlem that celebrates Southern delicacies. Her debut cookbook of the similar identify revealed this spring.
Shenarri “Greens” Freeman (Well being-Supportive Culinary, ‘21)
Chef Shenarri graduated from ICE’s Well being-Supportive Culinary Arts program in 2020. Whereas taking courses at ICE, she labored as the head chef at Greedi Vegan and volunteered at the James Beard Basis Home. Chef Shenarri additionally gained expertise in the personal occasion sector, working as a sous chef to a number of cooks for closed events. She now works as govt chef at Cadence in New York Metropolis, the place her tasty, sustainable, vegan soul meals put the spot on the The New York Instances’ listing of greatest eating places of 2021. Chef Shenarri went vegan in 2017, and her curiosity in inexperienced cooking grew from there, as she now strongly believes in the energy of therapeutic by meals, which conjures up her cooking.
Roger Rodriguez (Pastry & Baking, ‘07)
Chef Roger was launched to chocolate making whereas finding out Pastry & Baking Arts at ICE. After graduating, he obtained his first job as a pastry chef at Anthos in New York Metropolis, finally occurring to work in the kitchens of Jean-Georges, Gramercy Tavern and Del Posto. Chef Roger shortly found a ardour for chocolate and sought out a definite cacao firm to set his dishes other than these utilizing industrial chocolate. This search led him to Cacao Prieto in Brooklyn, the place he spent seven years as head chocolatier. In 2020, Chef Roger co-founded Vesta Chocolate along with his spouse, Julia. Vesta is a bean-to-bar chocolate store and cafe and is on Eater’s listing of top-11 locations to get Valentine’s Day bonbons.
Rose Noel (Culinary, ‘13)
Chef Rose fell in love with cooking at a younger age, nevertheless it wasn’t till she completed school that she thought-about turning that zeal right into a profession. After graduating and receiving a full-time supply from her externship website, Dovetail, Chef Rose proceed to realize expertise at a number of eating places round the metropolis, together with Narcissa, Maialino, Monument Lane and La Pecora Bianca. In 2018, she and Chef Jason Pfeifer opened Danny Meyer’s Manhatta, with Chef Rose serving as govt sous chef. In 2019, she left New York Metropolis for Washington, D.C. to work on a brand new Union Sq. Hospitality Group venture, Maialino Mare, as govt chef. Now she’s again, and is serving as the new culinary director of the Chelsea Lodge.
Kwame Williams (Culinary, ‘07)
Chef Kwame launched his profession working in fine-dining locations like The Ryland Inn, Rat’s,The Bernards’ Inn and Pleasantdale Château. In 2014, Kwame turned chef and associate at Very important Eating, placing a contemporary twist on Jamaican delicacies. Chef Kwame now works as a non-public chef for purchasers in the tri-state space, utilizing his culinary voice to advocate for sustainable meals practices. He helped contribute to “Waste Not,” a cookbook by the James Beard Basis, and helps youth organizations like No Child Hungry, Edible Schoolyard and Montclair Group Farms.
Kamal Rose (Culinary, ‘09)
At 15 years previous, Chef Kamal moved to New York Metropolis from the Caribbean. All through highschool, he labored in the kitchen at Tribeca Grill, and in 2009 he received a nationwide cooking competitors, receiving a $20,000 scholarship he used to enroll at ICE. Whereas taking courses at ICE, Kamal continued working at Tribeca Grill, turning into govt chef in 2012. Kamal has additionally labored as govt chef at Harlan Publick in Norwalk, Connecticut. After over 18 years working in eating places, he now works as the company govt chef at Thompson Hospitality.
These cooks are only a handful of the many spectacular ICE alumni making their mark in the business. ICE is pleased with its alumni, and acknowledges the success and accomplishments of Black and POC cooks.