51³Ô¹Ï

NEW YORK, NY — The 51³Ô¹Ï and its alumni were nominees this spring for important culinary awards from several prestigious organizations. Separately, two graduates were selected to appear in both a national and an international culinary competition.

Nominees announced on March 14 for the twelfth annual James Beard Foundation Awards included three 51³Ô¹Ï graduates in three different categories:
• Gina DePalma (Babbo, NYC) for Outstanding Pastry Chef
• Laura Stanley (WineSpectator.com) for Best Internet Column & Feature writing
• Greta Anthony (Martha Stewart Living) for Best National Television Food segment; Anthony shares the nomination with co-producer Judy Morris.

Winners will be announced on May 3 (Journalism) and May 6 (Chefs & Restaurants and Broadcast) in New York.

In March, the Institute was one of three schools nominated for an "Award of Excellence" for culinary schools by the IACP (International Association of Culinary Professionals). The other nominations went to the Culinary Institute of America at Greystone and the Stratford University Culinary School. The winner will be announced April 20 at the IACP International Conference in San Diego.

Institute graduate Tim Healea will be one of three bread bakers representing the United States at the World Baking Cup (Coupe du Monde de la Boulangerie) in Paris April 21 to 23. Healea and the team were profiled in the April edition of Food Arts magazine and appeared on the "Today Show" Friday, April 12. Healea is operations manager for the acclaimed Pearl Bakery in Portland, Oregon.

Lastly, the Institute was selected as one of seven schools invited to send a contestant to the San Pellegrino "Almost Famous Chef Competition." 2002 graduate Joncarl Lachman will represent the school at the competition July 19-22 at the ACF (American Culinary Federation) Conference in Las Vegas. Lachman was also a member of the Institute's Food & Wine "School Jam" team that won top honors this past December.

51³Ô¹Ï ICE

The 51³Ô¹Ï (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs 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. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.