Outstanding Alumni Awards

The French Culinary Institute's Outstanding Alumni Awards are presented each year to celebrate the achievements of graduates who have demonstrated professional excellence and achievement in their field.

The 2011 awards were presented to the following alumni:

Ed McFarland

Course of study: Classic Culinary Arts
Graduation year: 1995
Current occupation: Chef-owner of Ed's Lobster Bar and Caravelli's in New York City

Ed McFarland faithfully honed his unique style throughout years of study, apprenticeship and work in esteemed New York City restaurants, including Le Cirque and Picholine, before realizing his dream of becoming a chef-restaurateur. His years of hard work paid off in 2007, when he opened Ed’s Lobster Bar. Using his own home-grown vegetables and herbs in the summer months, and drawing from his Italian heritage for specials like lobster meatballs, he has created a truly unique spin on New England seafood. His growing business now includes three more ventures: Ed’s Lobster Bar Annex, Ed’s Lobster Bar Kiosk, and Caravelli’s.

Josh Skenes

Course of study: Classic Culinary Arts
Graduation year: 2001
Current occupation: Executive chef-owner of Saison in San Francisco

A born chef, Joshua Skenes enrolled in the Classic Culinary Arts program directly after graduating from high school. His résumé following graduation is impressive: in Boston, he helped open Troquet and worked at Ambrosia. Heading to California, he was executive chef at Chez TJ in Mountain View, opened Stonehill Tavern at the St. Regis Resort in Monarch Beach, and then opened Saison in San Francisco. He was named a Rising Star Chef by the San Francisco Chronicle and StarChefs.com in 2010, was selected as one of Food & Wine's ten Best New Chefs for 2011, and recently received a second Michelin star for Saison.

Katzie Guy-Hamilton

Course of study: Classic Pastry Arts
Graduation year: 2006
Current occupation: Executive pastry chef of New York Central/Grand Hyatt and contestant on Top Chef: Just Desserts

Blending classic French baking technique and eclectic New York City style, Katzie Guy-Hamilton brings a fresh perspective as executive pastry chef at New York City’s Grand Hyatt hotel. Her career also includes stints at The Breslin, (where she created the opening pastry program) four years at Spago in Beverly Hills, an extended stage at Petrus in London, as well as a spot on the second season of Top Chef: Just Desserts. She is a featured publisher at Foodbuzz and teaches after-school cooking classes at PS 117 as part of the GOAL (Giving Open Access to Learning) program.

Jessica Bride

Course of study: Classic Culinary Arts
Graduation year: 2004
Current occupation: Co-founder and executive director of Chefs Move! in New Orleans

After six years as special projects director, marketing & communications director and vice president, Lifestyles of the Smith & Wollensky Restaurant Group in New York, and a move to London as director of development for Longshot, PLC, Jessica Bride returned to her native New Orleans to raise her family and participate in the rebuilding of New Orleans after Hurricane Katrina. She is co-founder and director of Chefs Move! The John Besh and Bride Mayor Scholarship to The French Culinary Institute in New York City, founding director of The John Besh Foundation, active in the New Orleans Junior League, and board member of the Culinary Trust.

Jeffrey Zurofsky

Course of study: Classic Culinary Arts
Graduation year: 1998
Current occupation: Partner in 'wichcraft in New York City

By marrying passion for the kitchen with business savvy, Jeffrey Zurofsky found career success. After working behind the stove to pay for his undergraduate studies at the University of North Carolina, he enrolled at The International Culinary Center. Upon graduation, he worked in kitchens at Union Square Café and Restaurant AZ; then learned more about business development at BankPass Technologies. Eager to reenter restaurant profession, he became director of operations and CFO at Payard Patisserie and Bistro, and later joined chefs Tom Colicchio and Sisha Ortuzar at ’wichcraft, where he oversees finance and business development, and opened the two-star fine dining restaurant, Riverpark.

2010 Award Winners

Culinary
Zak Pelaccio, Classic Culinary Arts '98
Chef-owner of Fatty Crab and Fatty 'Cue in New York, NY

Pastry
Christina Tosi, Classic Pastry Arts '04
Pastry chef/owner of Momofuku Milk Bar in New York, NY

Bread
Roger Gural, Art of International Bread Baking '98
Consulting baker, Francois Payard Bakery

Restaurant Management
Laura Pensiero, Classic Culinary Arts '92
Owner, Gigi Hudson Vally in Rhinebeck, NY

Outstanding Achievement
Mark Dissin, Classic Culinary Arts '97
Food Network, New York, NY

2009 Award Winners

Culinary
Tyler Kord, Classic Culinary Arts '02
Chef-owner of No. 7 in Brooklyn, NY

Pastry
Michael Zebrowski, Classic Pastry Arts '98
Executive pastry chef, Westin Governor Morris Hotel in Morristown, NJ

Restaurant Management
Dan Rafalin, Classic Culinary Arts '96
Principal Partner, AvroKo Restaurant Group in New York, NY

Outstanding Achievement
Robert Bleifer, Classic Culinary Arts '94
Executive Chef of Culinary Productions, Food Network

2008 Award Winners

Culinary
David Chang, Classic Culinary Arts '01
Chef-owner of Momofuku Restaurants in New York, NY

Pastry
Marisa Croce, Classic Pastry Arts '02
Pastry chef of The National in the Benjamin Hotel in New York, NY

Restaurant Management
Lois Freedman, Classic Culinary Arts '87
Director of operations, Jean Georges Restaurant Group in New York, NY

Outstanding Achievement
Kate Heddings, Classic Culinary Arts '97
Senior editor, Food & Wine magazine