A Fundraising Dinner for Ukraine

The Institute of Culinary Education is hosting a fundraising dinner on April 25 to raise money to support those in need through a donation to World Central Kitchen. Attendees will enjoy a four-course menu with wine pairings from a team of New York City top chefs, celebrated alumni and current chef-instructors including Paul Liebrandt, Mary Attea, Helen Nguyen, Winston Chiu, Michael Laiskonis and Hervé Malivert.

The dinner will take place at ICE’s New York City Campus (225 Liberty Street) with passed hors d’oeuvres beginning at 6pm and dinner following at 7p.m. Visit this link to purchase tickets and learn more; tickets are $300 per person. All proceeds excluding sales tax and fees will be donated to World Central Kitchen’s ongoing Ukraine relief efforts.

• Paul Liebrandt (Crumpet Management) Paul is most well-known for his restaurant Corton, which was at the forefront of the New York City dining scene since its opening in 2008. Corton earned two Michelin stars, three stars by the New York Times and was nominated as Best New Restaurant in the United States by the James Beard Foundation. Currently at the helm of Crumpet Consulting, Paul’s food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style. 
• Mary Attea (The Musket Room, NYC) A graduate of ICE, Mary is the Executive Chef at The Musket Room, a Michelin-starred restaurant in Manhattan. Mary uses her extensive fine-dining experience and family culinary memories to create menus that defy categorization, deftly infusing Middle-Eastern, Mediterranean, Asian and New American influences into dishes that are wholly original yet firmly rooted in their histories. Mary is a James Beard Award semifinalist for Best Chef: New York State this year.
• Helen Nguyen (Saigon Social, NYC) Another ICE alum, Helen opened her first restaurant in New York City, Saigon Social in 2019. Though she was trained in classic French cuisine, Vietnamese comfort food is where her heart resides and it’s what makes this restaurant shine. Helen is also a James Beard Award semifinalist for Best Chef: New York State this year.
• Winston Chiu (Feed Forward) Winston is an ICE alum, chef and founder of several food businesses and advocacy initiatives, including Feed Forward and Rethink Food. Feed Forward aims to create a healthy, sustainable and equitable food economy through food-based innovation, programs, products and consultancy.
• Michael Laiskonis (ICE Creative Director) Michael joined ICE in 2012 fresh off of an eight-year tenure as executive pastry chef at Le Bernardin. He has long been one of the industry's most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three stars from Michelin. Michael was also named among America's Top Ten Pastry Chefs by Pastry Art & Design in 2002 and 2003, and was Bon Appétit's Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was presented with the coveted James Beard Award for Outstanding Pastry Chef in 2007. Chef Michael received the IACP's 2014 Culinary Professional of the Year Award, one of the most distinguished honors in the culinary field.
• Hervé Malivert (ICE Director of Culinary Affairs) Hervé began teaching Culinary Arts at ICE in 2021, where he continues research and development with a focus on sous vide technique and curriculum development. He has more than 20 years of experience with classic French fine dining. Hervé gained experience as a cook, sous chef and chef at Michelin-starred restaurants in France and moved to New York in 1998 to be the chef de cuisine at La Goulue. He became the executive chef at Orsay Restaurant before transitioning to education in 2006.