Raymond Blanc OBE is a French chef. He is one of Britain's most respected chefs. Blanc is the chef patron at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, England; the restaurant scored 9/10 in the Good Food Guide. He is self-taught, but has himself taught or employed other chefs including Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, Marco Pierre White. Blanc was born near Besançon, the capital of the Franche-Comté region in eastern France, between Burgundy and the Jura mountains, he grew up in a village just east of there. While his two sisters were taught to cook by the influential Maman Blanc, his father taught Blanc and his two brothers to work in the kitchen garden, his father gave him a colander and foraging map for his 10th birthday, what he collected his mother taught him to cook. Training as a waiter, Blanc worked at the Michelin-starred Le Palais de la Bière in Besançon. In 1972 he was fired for upsetting the head chef. Not speaking English well enough to survive without a notepad, he was dispatched to The Rose Revived in Newbridge, arriving three days after landing at Dover in his Renault 5 Gordini.
Blanc married the owner's daughter Jenny, the couple had two sons. Before striking out on his own in 1977, Blanc worked for a time under chef patron André Chavagnon, who had opened a French restaurant, La Sorbonne, in Oxford High Street in 1966. In 1977, the Blancs opened Les Quat' Saisons in a row of modern shops in Summertown, Oxford: "We mortgaged the house, owed 18 further people, opened in a corridor between a lingerie shop and Oxfam". An overnight success, he won "Egon Ronay Guide Restaurant of the Year", two Michelin stars and a host of other distinctions. In 1981, Blanc opened La Maison Blanc, a chain of boulangeries and pâtisseries that contain cafès. There are 14 branches of Maison Blanc across the country, including several in London and one in Oxford. Maison Blanc cakes are available nationwide in Waitrose. In 1983, Blanc purchased a manor-house in the Oxfordshire village of Great Milton where he opened Le Manoir aux Quat' Saisons, a country house hotel and double Michelin starred restaurant.
Awarded five AA stars and with a score of 19/20 from respected French guide Gault Millau, Le Manoir describes itself as "one of the ultimate gastronomic destinations in the country". Blanc opened Le Petit Blanc, the first of a chain of smaller restaurants, in Oxford in June 1996. Blanc's stated aim with these was to bring the French philosophy of "good food being central to good living" to the United Kingdom, his desire was to create and serve food that can be enjoyed by everyone – "from the time-conscious business person to those looking for a welcoming family restaurant". Blanc suffered two mini strokes when he was 42, believed to have been brought on by stress and overwork. In June 2003, after nearly losing the chain to his ex-wife Jenny as part of his divorce settlement, the four Le Petit Blanc Brasseries in Birmingham, Cheltenham and Oxford became part of the Loch Fyne Restaurant Group portfolio. Blanc maintains a share in the business, continues to be involved creating new menus, developing the chef and kitchen teams and participating in the promotion of the restaurants.
Since 1996, Raymond has opened the following branches of Brasserie Blanc: 1996 - Le Petit Blanc brasserie, Oxford. Awarded one Michelin Star in its first year and classed amongst the ten best restaurants in the country, in 2006 it was re-launched as Brasserie Blanc 1998 - Cheltenham 1999 - Birmingham 2000 - Manchester 2004 - Tunbridge Wells 2007 - Leeds and Milton Keynes 2008 - Bristol and Winchester 2009 - Portsmouth 2010 - Chichester and Threadneedle Street, London 2012 - Bath, Berkhamsted, St Albans and Chancery Lane, Charlotte Street, Covent Garden, St Paul’s and Tower Hill in LondonIn 2012 Blanc became the president of the Sustainable Restaurant Association. In March 2013, Raymond Blanc made the news with Mayor of London Boris Johnson, to publicise a scheme to get young people into the food and hospitality industry. Blanc took on twenty-one apprentices across the Brasserie Blanc Restaurants. Blanc is one of the patrons of the Children's Food Festival, held on the Northmoor Trust Estate in south Oxfordshire in June 2009.
In 2014 he presented with Kate Humble Kew on a Plate, a 4-part television series, demonstrating the garden growth and preparation of several vegetable dishes. Blanc has taught or employed many other future chefs and restaurateurs, including: Sat Bains John Burton-Race Heston Blumenthal Michael Caines Elisha Carter Éric Chavot William Curley Shaun Dickens David Goodridge Paul Heathcote Paul Liebrandt David Moore Marco Pierre White Blanc has made numerous appearances on many major television stations, during prime time viewing, in the UK; these include his own series Food & Drink in 1987, Take Six Cooks in 1986 and Masterchef in 1990, 1991, 1992, 1995 and 1998, as well as The Restaurant, a BBC 2 series hosted by Blanc where nine couples competed to win their own restaurant. Blanc was a featured chef on Great Chefs television, appearing in Great Chefs of the World. On 13 January 2007, he appeared on Saturday Kitchen. In the Omelette Challenge, he finished last. However, he was nudged up a few places by James Martin, right above Ken Hom, as Blanc produced a black truffle out of his pocket and garnished the finished omelette with truffle shavings.
In summer 2007, a BBC promotion for his new reality TV programme The Restaurant was shown on UK television. (The show
Manchester Community College (Connecticut)
Manchester Community College is a public community college in Manchester, Connecticut. Founded in 1963, it is the third-oldest of the twelve community colleges governed by the Connecticut State Colleges and Universities system and has graduated more than 23,000 students since the first class in 1965. MCC is the largest of the state's community colleges, serving more than 15,000 students a year, with nearly 6,000 undergraduate students in credit programs, more than 7,000 credit-free and 2,000 credit extension students each year, it has an annual budget of more than $31 million. In 1996, MCC was named an "Honor Institution" by the Harry S. Truman Scholarship Foundation due to its "remarkable history of nurturing and encouraging students' academic and intellectual abilities and motivation." The college remains the only American community college to have been recognized as such. MCC is accredited by the New England Association of Colleges. MCC has the largest service area of the Connecticut community colleges, being the primary community college for the towns of Andover, Columbia, East Hartford,Ellington, Hebron, Marlborough, South Windsor, Storrs, Union and Willington, in addition to Manchester.
However, only 56% of the credit student population hails from the primary service area. There are multiple reasons for this, including the college's reputation in specialized programs such as the culinary arts and criminal justice; the MCC campus is situated on 160 acres in the southwest corner of Manchester, near the town lines with East Hartford and Glastonbury as well as I-384. The campus is undeveloped, with large wooded areas and open land spaces; the main buildings are the Learning Resource Center. There are six smaller single-classroom buildings located in the center of the college's courtyard, collectively known as "The Village," which house some of the specialized programs, including manufacturing technology and the musical arts. Special facilities include PC and Macintosh computer labs, a library, a television studio, the SBM Charitable Foundation Auditorium and allied health labs, the Hans Weiss Newspace Gallery and fine art studios, numerous study spaces. An outdoor bandshell hosts concerts and special events periodically throughout the year, including commencement in May.
For fitness and athletics, MCC has baseball and soccer fields. The Town of Manchester walking trails pass through the campus, connecting it to the East Coast Greenway; the campus features a large pond behind the bandshell, frequented by the early childhood education program as a sample field trip site. The East Campus was a group of temporary classroom buildings and faculty offices as well as other facilities that were dedicated in 1971; these single-story modular buildings were intended to be temporary and were said to have a lifespan of 10 years. However, they remained in use for 31 years, until the Learning Resource Center and Arts and Technologies Center opened in fall 2002; as of fall 2008, the East Campus buildings have been demolished and the area is undergoing redevelopment. MCC offers associate in associate in science degrees in more than 40 disciplines. Academic majors include accounting, business office technology, computer information systems, computer science and technology, engineering science and industrial technology, general studies, health careers, hospitality management, human services and the liberal arts and sciences.
Special programs in areas such as women's studies, African-American studies, environmental studies, journalism are available. The college offers programs of a shorter duration in each of the areas listed above, resulting in the awarding of a certificate; the certificate programs range from 12 to 30 credits, some may be completed in as little as one year. The college hosts various seminars, workshops and guest speakers each year; the Center for Student Development offers support services for students with disabilities and those needing additional academic help, including counseling, tutoring, transitional programs, services for international and minority students. In addition to traditional tutoring, the Writing Center serves as a place where students can receive drop-in assistance with essay development and structure; the MCC Career Services and Cooperative Education department provides employment guidance and resources for students, including for the internship program. Specialized services are available for women, as well as people with disabilities.
Additional offerings include the Child Development Center, Tech-Prep programs, Excursions in Learning programs for youth and families. Since 1992, MCC has offered a active honors program for students pursuing a more challenging curriculum; the honors program allows students to conduct specialized research, pursue topics of personal interest, write papers to be submitted for publication, otherwise engage in activities not undertaken by MCC students. A minimum cumulative grade point average of 3.4/4.0 must be maintained to remain in the program. Students in the honors program can take special honors courses in fields such
Le Cordon Bleu
Le Cordon Bleu is an international chain of hospitality and culinary schools teaching French cuisine. Its educational focuses are hospitality management, culinary arts, gastronomy; the institution is the most extensive network of hospitality and culinary schools in the world, consisting of 35 institutes in 20 countries. Le Cordon Bleu has over 20,000 students of many different nationalities; the origin of the school name may come from the French Royal and Catholic Ordre des Chevaliers du Saint Esprit. This was a select group of the French Nobility, knighted; the first creation of Royal Knights at the French Court was performed in 1576. The French Order of the Holy Spirit was for many centuries the most important highest distinction of the French Kingdom; each member was awarded the Cross of the Holy Spirit. According to one story, this group became known for its extravagant and luxurious banquets, known as "cordons bleus". At the time of the French Revolution, the monarchy and the Order were abolished, but the name remained synonymous with the excellent French cooking.
Another theory has it that the blue ribbon became synonymous with excellence, this was applied to other fields such as cooking. The name was adopted by a French culinary magazine, La Cuisinière Cordon Bleu, founded by Marthe Distel in the late 19th century; the magazine began offering lessons by some of the best chefs in France. This grew to become a cooking school that opened in Paris in 1895 and which became recognized as one of the most elite cooking schools in the world; the school closed during the German occupation of Paris. After the war, Madame Elisabeth Brassart relaunched the school both on rue du Faubourg Saint Honoré in Paris and at the Chateau de Montjean. Brassart managed the school until 1984, she sold the school to the previous owner, André J. Cointreau, a descendant of both the Cointreau and Rémy Martin dynasties. In 1933, former student Dione Lucas helped to open a school under the Le Cordon Bleu name in London, England. In 1988, shortly after buying Le Cordon Bleu, Cointreau purchased the London school, has since launched schools in Adelaide and Sydney, New South Wales, Australia.
Le Cordon Bleu was due to open its first rural outpost with partner UCOL in Martinborough, New Zealand in early 2009, but the deal fell through, causing controversy there. In total, more than 20,000 students attend a Cordon Bleu school each year. In the United States, 16 schools operated under the "Le Cordon Bleu North America" name through a licensing agreement with Career Education Corporation, a for-profit education company based in Chicago, Illinois. In 2009, the license was estimated to be worth $135 million. However, in light of the gainful employment rules implemented by the US Department of Education in 2015, CEC, which owned and operated the US schools, made the decision to sell the 16 campuses; when they failed to find a buyer they announced on 16 December 2015 that they will close all 16 Cordon Bleu campuses in the United States teaching out the program through September 2017. Their last new students were accepted in January 2016. In 2014, Le Cordon Bleu North America generated $178.6 million in revenue and $70.6 million of operating losses.
In June 2016, The Securities and Exchange Commission requested documents and information regarding Career Education's fourth quarter 2014 classification of its Le Cordon Bleu campuses. Independent of the Le Cordon Bleu North America Schools, Le Cordon Bleu has maintained a presence in the United States through their US office, Le Cordon Bleu Inc. Established in 1992, Le Cordon Bleu Inc, in New York City, serves to assist US students who wish to study abroad. Le Cordon Bleu is renowned for its Classic Cycle program that dates back to its founding at the start of the 20th century; this is the foundation program. The Classic Cycle offered at a majority of the international campuses consists of six courses taught at three succeeding levels; each course leads to the award of a certificate at intermediate, or advanced level. Students who complete all three levels in the same field are awarded the Diplôme de Cuisine or the Diplôme de Pâtisserie; those who complete all six courses are awarded the Grand Diplôme.
The "Grand Diplome" is one of the few culinary credentials that signify mastery of both pastry and culinary fundamentals. Since the mid-1990s, Le Cordon Bleu has been offering hospitality management degrees with up to 2000 students studying bachelor's or master's degrees level. Master's degrees are offered in Korea and Australia as well as an online degree in gastronomy tourism, their Bachelor programs in Hotel Management, Restaurant Management, Food Entrepreneurship and Wine Entrepreneurship programs are delivered in France, Australia and Korea. Aside from the CEC-run schools, each Cordon Bleu school offers its own list of culinary short courses open to the public, matching local demand. In addition to its growing network of schools and programs, Le Cordon Bleu has an active products program through the publication of cookbooks, select food items and a line of kitchenware. Following Cointreau's purchase of the school, Le Cordon Bleu began to clamp down on unauthorized use of its name; as one example, in 2006, Cordon Bleu threatened legal action against a small family-owned restaurant in Ste.
Anne, Canada, for trademark infringement. Although the restaurant had been operating under the name
Sullivan University is an American for-profit private university based in Louisville, Kentucky. It is licensed to offer bachelor's, master's and doctoral degrees by the Kentucky Council on Postsecondary Education and is accredited by the Southern Association of Colleges and Schools—the first for-profit college or university to receive this accreditation. Sullivan University has physical campuses in Louisville and Fort Knox, an online campus. With 6,000 students, Sullivan is Kentucky's largest private university. Sullivan Business College was founded in 1962 by A. O. Sullivan and his son, A. R. Sullivan, as a one-year school preparing people for careers. In 1972, the school began to offer associate degrees in addition to its one-year career diplomas; the institution was renamed in 1976 to Sullivan Junior College of Business to reflect its authority to grant associate degrees, moved to its present Louisville campus on Bardstown Road and the Watterson Expressway. The school soon expanded by opening additional campuses—its Ft. Knox campus was opened in 1982, its campus in Lexington in 1985.
In 1987 Sullivan opened the National Center for Hospitality Studies offering degrees in culinary arts and pastry arts and restaurant management and catering. Sullivan College of Technology and Design and Spencerian College are part of the Sullivan University System. In 1990, the baccalaureate degree program was added, receiving its accreditation in 1992; the college first offered an MBA degree in 1997. The name was changed to its present designation, Sullivan University, in 2000, reflecting the college's growth. In 2008, Sullivan began its first doctoral program, the Doctor of Pharmacy, accredited by the Accreditation Council for Pharmacy Education. Pharmacy graduates are eligible to sit for the National Board Exam. In 2010, Sullivan launched its first Doctor of Philosophy program in management. Most of the university's degree programs are available online through Sullivan University Online. Sullivan University still reflects its original philosophy of preparing students for careers by offering a "stair step" approach.
A student can attain a career diploma in one year, an associate degree in eighteen months, a bachelor's degree after an additional eighteen months, a master's degree in an additional eighteen months. This way, they can attain employment at an entry level while working toward a degree. Sullivan University operates on the quarter system with each period lasting eleven weeks; the Louisville and Lexington campuses offer "Plus Friday," where campuses do not hold classes on any Fridays but do have the campus offices open so students can work with full-time undergraduate instructors, who are required to be on campus on Friday morning. In 2012, Sullivan University entered into an agreement with Historic Homes Foundation, Inc. the owner of the adjoining Historic Farmington Plantation, to lease 5 of the landmark's 18 acres for use as a 300-space parking lot to be shared by the entities. Controversial questions about the proposal were raised in online media leading up to its consideration in the February 3, 2013 meeting of the Metro Louisville Landmarks Commission's Individual Landmarks Architectural Review Committee.
In 2018, Sullivan University merged with Spencerian College and Sullivan College of Technology and Design, creating a single university. The school's culinary programs are one of its distinctive features. Both faculty and students have been featured on the Food Network. Brigitte won the $50,000 first prize in the National Chicken Cooking Contest in San Antonio May 2, 2009, with her "Chinese Chicken Burgers with Rainbow Sesame Slaw."The American Culinary Federation, Inc. has named Chef Derek Spendlove first chair of the ACF Certification Commission. Spendlove serves as Director of the Baking and Pastry Arts Program for the National Center for Hospitality Studies at Sullivan University, he serves as team manager of Sullivan University's award-winning student culinary competition team. In 2008, Sullivan University was selected as the only culinary program in the United States to have been formally invited to cook for the Olympic athletes and sponsors for the 2008 Olympics in Beijing. In a 2009 lawsuit, it was disclosed that the organization held just $20 million in cash reserves though the Sullivan University System distributed $77 million over the previous 10 years to its two sole stockholders, Chancellor Alva Sullivan and ex-wife Patricia Schrenk.
These distributions excluded salaries and other benefits received from employment with the organization. In her filing, Schrenk alleged that college funds were used to pay for personal vacations, to settle sexual harassment lawsuits, for private lawn care at the stockholders' residences. Though the lawsuit was not lodged against the Sullivan University System, its low cash reserves despite the large distributions made to its stockholders made local and regional news. In August 2011, a Special Prosecutor was appointed to investigate potential violations of state campaign-finance laws when a former employee alleged that the Sullivan University System Chancellor and other executives asked more than 100 employees to pledge to vote for and donate to Todd P'Pool, a then-candidate for Kentucky Attorney General. P'Pool was running against incumbent Jack Conway, investigating the Sullivan University System in several matters since earlier tha
Johnson & Wales University
Johnson & Wales University is a private career-oriented university with its main campus in Providence, Rhode Island. Founded as a business school in 1914 by Gertrude I. Johnson and Mary T. Wales, JWU has 12,930 students enrolled in business, arts & sciences, culinary arts, engineering, equine management and engineering technology programs across its campuses; the university is accredited by the New England Association of Schools & Colleges, through its Commission on Institutions of Higher Education. Johnson & Wales Business School was founded in September 1914 in Rhode Island. Founders Gertrude I. Johnson and Mary T. Wales met as students at Pennsylvania State Normal School in Pennsylvania. Years both were teaching at Bryant and Stratton business school in Providence when they decided to team up and open a business school; the school opened with one typewriter on Hope Street in Providence. The school soon moved to a larger site on Olney Street, moved downtown to 36 Exchange Street to better serve returning soldiers after World War I.
The curriculum in the early part of the 20th Century included bookkeeping, shorthand and Mathematics. The school admitted both women. In June 1947, founders Johnson and Wales, facing old age and illness, sold Johnson & Wales Business School to partners Edward Triangelo and Morris Gaebe. At this time the school had 100 students. Triangelo and Gaebe served as co-directors; the school earned national accreditation in 1954. In 1960, Johnson & Wales was accredited as a junior college; the school became a registered nonprofit organization in 1963. Edward P. Triangolo served as the college's first president from 1963 to 1969. Morris Gaebe served as president from 1969-1989, Chancellor. Gaebe introduced the hospitality program despite skepticism from the college's board. Enrollment in the program grew from 141 students in 1973 to 3,000 in 1983; the school's culinary programs became renowned. The college became Johnson & Wales University in 1988, known informally as JWU. By 2016, the university had 16,000 students and more than 2400 employees across campuses in four cities.
Degree programs were offered in business, culinary arts and sciences, education, physician assistant studies and design. Johnson & Wales University operates campuses in four locations: The founding Providence, Rhode Island campus housing JWU's business and technology programs with a subsidiary campus housing JWU's culinary and graduate programs in Cranston, Rhode Island North Miami, Florida Denver, Colorado Charlotte, North Carolina Two previous campuses in Charleston, South Carolina and Norfolk, were consolidated into the Charlotte campus, starting in September 2003 and ending in May 2006 with the closures of the Norfolk and Charleston campuses. JWU has four academic units at four of its different campuses: the College of Business, the College of Culinary Arts, the Hospitality College, the College of Arts & Sciences; the Providence Downcity campus is home to the College of Business, the Hospitality College, the College of Arts & Sciences, the School of Technology. This campus is home to several additional academic units: the Alan Shawn Feinstein Graduate School and the College of Culinary Arts.
It has the School of Education, which offers specialized master's and doctoral degree programs. Students just entering the field can earn a Master of Arts in Teaching, current teachers can earn a Masters of Education degree. For current teachers who want to advance their degree, there is a doctoral program where they can earn their Ed. D. Johnson & Wales University offers 11 online bachelor's degrees and nine online master's degree programs. Johnson & Wales University is well known for its culinary arts program, but was first founded as business and hospitality programs; the university is the largest food service educator in the world. JWU is one of the top three hospitality colleges, according to the 2010 rankings released by the American Universities Admissions Program, which ranks American universities according to their international reputation. JWU is home to the 39th largest college of business in the United States; the university offers a wide variety of degrees, including Accounting, Fashion Merchandising & Retail Management, Equine Studies/Equine Business Management & Riding, Marketing, Criminal Justice, Hotel & Lodging Management, Sports/Entertainment/Event Management.
The Providence Downcity campus offers two- and four-year degree programs in areas of technology such as network engineering, electronics & robotics engineering, computer programming, health science, graphic design. JWU's academic year is divided into three trimesters, each 11 weeks long, where the standard fall and spring semesters are replaced with fall and spring trimesters. With the start of the 2018-2019 academic year, JWU is offering all graduate degree programs, except for the master’s level education programs, on a semester calendar; the conversion to semesters will be completed in fall of 2020 for all undergraduate, continuing education and master’s level education programs offered at the university. Classes are offered during the summer months, creating a fourth academic period; this results in an earlier spring break and a typical summer break from May to September. During fall and spring terms, students usuall
Institute of Culinary Education
The Institute of Culinary Education is a private for-profit culinary school in New York City. ICE is accredited by the Accrediting Commission of Career Schools and Colleges, offers career training diploma programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management; the school runs one of the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. ICE traces its roots to 1975, when Peter Kump opened Peter Kump's New York Cooking School, one of the first culinary schools in New York City. Kump's philosophy was to concentrate on teaching cooking techniques and flavor development at a time when most other cooking schools were only teaching recipes. In 1983, Kump inaugurated a professional program to train aspiring chefs. A number of his former teachers, including James Beard, Simone Beck, Marcella Hazan and Diana Kennedy taught classes.
A number of other notable chefs, including Julia Child, James Peterson, David Bouley and Jacques Pépin, were frequent guest instructors. When Kump died in 1995, the school was acquired by Rick Smilow, an entrepreneur with an interest in education and the culinary arts. After the acquisition, the school’s professional programs expanded, requiring a move to a new location in the Flatiron neighborhood of the Manhattan borough of New York City at 50 W. 23rd Street, where it expanded twice, in 1999 and 2004, growing to 45,000 square feet over seven floors. In 1999, the older East 92nd Street facility was closed. In 2001, the school's name was changed to The Institute of Culinary Education. In 2015, the school relocated to a brand new, 74,000 square foot facility in Battery Park City that includes such amenities as the nation's first education-focused bean-to-bar chocolate lab, a hydroponic herb and vegetable garden, a culinary technology lab and a state-of-the art mixology bar. ICE operates out of a single floor, 74,000 square foot facility that includes 12 teaching kitchens, a demonstration kitchen, three traditional classrooms and various special amenities, including: Culinary classrooms equipped with gas, French top and induction burners, representing the full range of preferred cooking methods across the globe Pastry kitchens outfitted with Hobart mixers, steam-injected triple deck ovens, specialty chocolate equipment, blast freezers, high volume dough sheeters and more Culinary Technology Lab featuring modernist cooking equipment, as well as specialty tandoor, plancha and stone hearth ovens A featured kitchen outfitted with a Jade island range – ideal for teaching “brigade” style cooking The nation's first education-focused bean-to-bar chocolate lab Dedicated spaces for mixology and wine studies An indoor hydroponic herb garden and vegetable farm In 2016, ICE was named the best culinary school in America by The Daily Meal website.
Edinformatics In 2015, ICE received the International Association of Culinary Professionals award for "Culinary School of Excellence." ICE has won IACP awards in 2003, 2008 and 2011 including “Best Vocational Culinary Institute” and “Best Recreational Cooking School." In 2006, ICE was named a “School of Distinction” by the school’s accrediting agency, the ACCSC, in 2010 ICE’s Career Services Department received an ACCSC commendation for excellence. ICE’s faculty have received a number of noteworthy distinctions from the leading culinary publications and organizations in the nation. Honors include: 2015 IACP “Culinary Educator of the Year”—Chef Instructor Chris Gesualdi 2014 IACP “Culinary Professional of the Year” – Creative Director Michael Laiskonis 2008 James Beard Award for “Outstanding Pastry Chef in America”—ICE Creative Director Michael Laiskonis Dessert Professional’s 2010 “Top Ten Pastry Chefs”—Chef Instructor Michelle Tampakis First two-time Chopped Champion: Director of Culinary Development James Briscione 2011 IACP Cookbook Award for Wedding Cake Art & Design—Chef Instructor Toba Garrett 2011 IACP "Culinary Entrepreneur of the Year"—ICE President Rick Smilow Mashama Bailey - Chef Denisse Oller - Journalist Marc Murphy - Chef, Restaurateur & Judge on Food Network's Chopped Gail Simmons - Judge on Bravo's Top Chef Vivian Howard - Chef and Peabody Award-winning Host of "A Chef's Life" on PBS Official website