VIPs on Campus

Our 50th Anniversary “Grand Reunion” brought together industry icons and 50 distinguished ICE alumni across restaurants, media, and hospitality — honoring their achievements and the school’s role in shaping the culinary landscape since 1975. The party also celebrated 30 years of leadership by ICE CEO and Chairman Rick Smilow.
 

Throughout ICE's 50 year history, key industry leaders including Daniel Boulud, Marcus Samuelsson, Eric Ripert and the late Julia Child, have stopped by campus and dropped into classrooms. Networking is key in this industry, and our Chef-Instructors, Deans and Career Services Advisors support networking by encouraging class and special event attendance and engagement.

Eric Ripert, Executive Chef and Co-Owner of famed New York City restaurant Le Bernardin, stopped by ICE’s New York campus to talk about his approach to recipe development, what he looks for when hiring team members and advice for students just starting their journey as culinary professionals.

Numerous festivals, filmings and panels take place at our ICE campuses. Most of these events incorporate students — either as guests, volunteers, or both — yielding invaluable opportunities for professional networking and access to exclusive industry insights. Our 50 years' of connections in the food world and our location in two culinary capitals (LA and NYC) put us put us at the center of industry activity.    

ICE hosts industry leaders from around the world at its LA and NY campuses. From chefs and restaurateurs, to hotel executives and food entrepreneurs, they share precious wisdom. ICE students are invited to attend lectures with these influential changemakers, and are encouraged to pose questions to them directly — an invaluable learning opportunity. Lectures take place live on both campuses and are streamed live online.

Every year we celebrate the future of the food, beverage and hospitality industries with commencement ceremonies on both campuses. These momentous events have seen a number of notable guest speakers. In 2025, ICE welcomed Jacques Torres, Missy Robbins and Sam Caucci in New York; and Curtis Stone and Steve Samson in LA. Past speakers include Mashama Bailey, Evan Funke and Gabi Chappel. 

VIPs including Marcus Samuelsson, Jacques Pépin and Jacques Torres visit students at ICE for all types of occasions, sharing their thoughts on the benefits of attending culinary school. From the education and fundamentals, to cultivating a professional and personal network of colleagues and prospective employers, attending culinary school has numerous applications.