People en Meet Chef Celine Beitchman <span>Meet Chef Celine Beitchman</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Wed, 04/13/2022 - 11:50</span> She’s been teaching a plant-forward life for two decades. <time datetime="2022-04-13T12:00:00Z">April 13, 2022</time> Abbe Lewis — Content Director <p>“I grew up with hippie parents with macrobiotic leanings…but also Julia Child and cheesesteak,” says ICE’s Director of Nutrition, Chef Celine Beitchman, about her roots. The Philadelphia native grew up in a (very) creative household; her father was a writer and a teacher while her mother was an artist, craftsperson, full-time parent and jack-of-all-trades. Chef Celine’s deep-seated roots also lie in the south of France — Marseille, specifically — as the family moved there when she was only three years old. That early-on exposure to different ingredients and simple cooking stayed with Chef Celine when she returned stateside. </p> <p>It was during her high school years and her enrollment in City-As-School (CAS) where she began navigating the world of hospitality, working as an apprentice under Annemarie Colbin at the Natural Gourmet Institute, acting as a kitchen assistant and washing dishes. “My route was very old school, built out of European tradition, apprenticing and finding my curriculum through various kitchens,” she says, recalling of constant persistence and meeting with chefs like <a href="">Daniel Boulud</a> for advice. (After all, this was pre-Internet.) Wanting to return to France, Chef Celine, with the help of her father for translation purposes, sent off applications to some 50 restaurants in Paris. “I got 20 responses from people who were willing to take me on,” she says. “I chose those that were most interesting and that would pay.” </p> <p>She landed at the lauded Le Dôme in Paris, serving up high-end seafood fare to Left Bank diners. “I was there for about a year,” she says. “It was pretty brutal — the hours were crazy.” Chef Celine recounts going in at 5 a.m. every morning to break down fish and prep bouillabaisse, work lunch service, take a nap in the service quarters where some of the other commis lived and then be back at the restaurant at 5 p.m. for dinner service. “I smelled like fish…cats would follow me home.” </p> <p><a class="link--round-arrow" href="" rel=" noopener" target="_blank"><em>Check Out the Health-Supportive Culinary Arts Program Curriculum</em></a></p> <p>Chef Celine returned to New York at 22 years old and landed at Larry Forgione’s American Place as a prep cook before snagging a line cook position that opened up when a hot-headed chef quit. “If you’re doing prep, it’s a great position to be in,” she says. “You have a lot of opportunity to see what’s going on when you’re doing monotonous work. (Tip for Students: Chef Celine’s point about having the opportunity to observe is even more true for students on their externship. “Look around you — be ready [to learn],” she says. <br />  </p> <p><img alt="celine-in-garden" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Celine%20in%20garden.jpg" class="align-center" /></p> <p>From there she went on to catering, landing at mega companies like great Performances and Creative Edge. Prepping for parties ended up being the bulk of her career. “It was the 1980s and 90s when catering was mayhem — a lot of work but super fun,” she says. (Her catering gig path even introduced her to fellow ICE Chef-Instructor Barbara Rich.) “For me, catering and private cheffing were the most valuable experiences in the kitchen, in that it was a constant challenge and it was a new menu every day, requiring honing production, practice and repetition,” she continues. “It was like a MacGyver era — there were no rules and you just had to figure it out, versus a fully-equipped kitchen where you can get used to routine.”</p> <p>Catering then led to private cheffing, and then back to where it all started: Natural Gourmet Institute. Chef Celine taught classes at the Natural Gourmet Institute for over 17 years and continues spreading the good word (and work) here at ICE; her favorite lesson to teach doesn’t involve cookery at all. “I really like teaching the lecture-based nutrition classes because I really get to hear from my students when there otherwise isn’t time for it, to be able to parse out and contemplate some of the things we race through,” she says. ““I like to help them make connections with everything that we’re doing with the program, and with their own lives.”  </p> <p>She also encourages her students to move away from the term ‘plant-based.’ “I like to use the term plant-forward because it’s been totally co-opted by the vegan community and doctors who advocate that lifestyle,” she says. “Plant-based has lost its definition — it means that’s what we’re leading with but not that we’re exclusively plant-based. There’s a misunderstanding, in that we aren’t advocating a lifestyle, but introducing our students to a range of healthy dietary patterns and food choices that fit those.” This methodology is incorporated into her classroom. </p> <p>In her free time, you can find Chef Celine cooking simple flavors out of her home kitchen in Brooklyn, as well as traveling, hopefully partaking in far-flung flavors she can’t replicate at home. “I really get excited by food that I can’t make myself,” she says, adding that Vietnam has sensational cuisine. “It’s either so simple and unadulterated or so extravagant. I think that extends to my cooking at home.” </p> <p>Even outside of the classroom, she’s always teaching, whether it be to fellow colleagues, friends or even acquaintances. “We are the promoter of food sustainability,” she continues. “We are feeding the trends and we are birthing the trends here and that’s via our students. They’re seeing that.”<br />  </p> ICE Chef <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24671&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="ZjGsmtExSsdzhtoAIAoVvvHHRTGGfwA0lKurzqr4ibM"></drupal-render-placeholder> </section> </div> </div> Wed, 13 Apr 2022 15:50:53 +0000 abaker 24671 at Leadership Inside and Outside the Kitchen: Highlighting Black & POC ICE Alumni <span>Leadership Inside and Outside the Kitchen: Highlighting Black &amp; POC ICE Alumni</span> <span><span lang="" about="/user/79881" typeof="schema:Person" property="schema:name" datatype="">crose</span></span> <span>Tue, 02/15/2022 - 15:28</span> <time datetime="2022-06-20T12:00:00Z">June 20, 2022</time> Carly Rose — Social Media Assistant <p>From recent graduates to those with 20-plus years of industry experience, these Institute of Culinary Education alumni have established themselves as leaders in their fields. </p> <h5><strong>Mashama Bailey (Culinary Arts, '01)</strong></h5> <p><img alt="Mashama Bailey headshot" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/MashamaBailey375x375.png" class="align-right" />Chef Mashama graduated from ICE with a <a href="" rel=" noopener" target="_blank">Culinary Arts diploma</a> in 2001, rounding out her lifelong culinary education from her female relatives with a formal degree. Growing up in New York City, she spent over a decade working as a chef at several restaurants across the city. In 2014, she co-founded The Grey in Savannah, Georgia, where she works as executive chef. In 2019, Bailey received a James Beard Foundation Award for Best Chef Southeast for her work at The Grey, and this year won the James Beard Foundation Award for Outstanding Chef. <a href="" rel=" noopener" target="_blank">Chef Mashama</a> is also the Vice Chairman of the Edna Lewis Foundation, which serves to protect and preserve Chef Edna's legacy as a champion of Southern cooking. </p> <p><em><a class="link--round-arrow" href=""><strong>Read More: ICE Alum Mashama Bailey Wins Top Honors at 2022 James Beard Awards</strong></a></em></p> <h5><strong>Michael Jenkins (Culinary/Management, '06)</strong></h5> <p><strong><img alt="Michael Jenkins headshot" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/MichaelJenkins375x375.png" class="align-right" /></strong>Chef Michael got his start at Butter Restaurant in New York City while at ICE pursuing a <a href="" rel=" noopener" target="_blank">double diploma</a> in Culinary Arts and <a href="" rel=" noopener" target="_blank">Restaurant &amp; Culinary Management</a>. He met Chef Alex Guarnaschelli, who was teaching at <a href="" rel=" noopener" target="_blank">ICE New York</a> at the time, and turned his Butter externship into a full-time job. In 2010, Michael won "Chopped," and in 2016 he claimed another TV-chef championship title as the winner of "Cutthroat Kitchen." Under the tutelage of Chef Alex, Chef Michael gained of experience in culinary television while also establishing himself as a creative restaurant chef. In May of 2020, Chef Michael stepped in as executive chef at Lola Taverna in New York, which was recognized with Michelin Plate status in 2021. Now, Chef Michael works as executive chef at Butter, where it all started. </p> <p><a class="link--round-arrow" href="" rel=" noopener" target="_blank"><em>Start pursuing your culinary dreams today.</em></a></p> <h5><b>Adrienne Cheatham (Culinary, '07)</b></h5> <p><b><img alt="Adrienne Cheatham headshot" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Adrienne%20Cheatham375X375.png" class="align-right" /></b>The<b> </b>"Top Chef" finalist grew up around the food industry, helping out in the restaurants her mother managed in Chicago. After graduating college with a degree in business and journalism, <a href="" rel=" noopener" target="_blank">Chef Adrienne</a> wanted to dive back into food, picking up work at restaurants throughout Florida. Eventually, Chef Adrienne moved to New York City to pursue a diploma at ICE while gaining experience in kitchens across the city. After graduating, she received an offer to work as a <em>commis</em> at Eric Ripert's three-Michelin-starred restaurant, Le Bernardin. She was there for eight years, working her way up to executive sous chef. Chef Adrienne's experience in the industry extends beyond the kitchen, as she's worked on several restaurant openings and cookbook productions. In 2015, she joined the Marcus Samuelsson Group as <em>chef de cuisine</em> and, not long after, was promoted to executive chef at Red Rooster. In 2017, she founded Sundaybest, a pop-up dinner event hosted in Harlem that celebrates Southern cuisine. Her debut cookbook of the same name published this spring.</p> <h5><b>Shenarri "Greens" Freeman (Health-Supportive Culinary, ‘21)</b></h5> <p><b><img alt="Shenarri Freeman headshot" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/ShenarriGreens375x375.png" class="align-right" /></b><a href="" rel=" noopener" target="_blank">Chef Shenarri</a> graduated from ICE's <a href="" rel=" noopener" target="_blank">Health-Supportive Culinary Arts</a> program in 2020. While taking classes at ICE, she worked as the head chef at Greedi Vegan and volunteered at the James Beard Foundation House. Chef Shenarri also gained experience in the private event sector, working as a sous chef to several chefs for closed parties. She now works as executive chef at Cadence in New York City, where her tasty, sustainable, vegan soul food put the spot on the <a href="" rel=" noopener" target="_blank">The New York Times' list of best restaurants of 2021</a>. Chef Shenarri went vegan in 2017, and her interest in green cooking grew from there, as she now strongly believes in the power of healing through food, which inspires her cooking.</p> <h5><b>Roger Rodriguez (Pastry &amp; Baking, ‘07)</b></h5> <p><b><img alt="Roger Rodriguez headshot" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/RogerRodriguez375x375.png" class="align-right" /></b>Chef Roger was introduced to chocolate making while studying <a href="" rel=" noopener" target="_blank">Pastry &amp; Baking Arts</a> at ICE. After graduating, he got his first job as a pastry chef at Anthos in New York City, eventually going on to work in the kitchens of Jean-Georges, Gramercy Tavern and Del Posto. Chef Roger quickly discovered a passion for chocolate and sought out a distinct cacao company to set his dishes apart from those using commercial chocolate. This search led him to Cacao Prieto in Brooklyn, where he spent seven years as head chocolatier. In 2020, Chef Roger co-founded Vesta Chocolate with his wife, Julia. Vesta is a bean-to-bar chocolate shop and cafe and is on <a href="">Eater's list of top-11 places to get Valentine's Day bonbons.</a></p> <h5><strong>Rose Noel (Culinary, ‘13)</strong></h5> <p><strong><img alt="Rose Noel headshot" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/RoseNoel375x375.png" class="align-right" /></strong>Chef Rose fell in love with cooking at a young age, but it wasn't until she finished college that she considered turning that passion into a career. After graduating and receiving a full-time offer from her externship site, Dovetail, Chef Rose continue to gain experience at several restaurants around the city, including Narcissa, Maialino, Monument Lane and La Pecora Bianca. In 2018, she and Chef Jason Pfeifer opened Danny Meyer's Manhatta, with Chef Rose serving as executive sous chef. In 2019, she left New York City for Washington, D.C. to work on a new Union Square Hospitality Group project, Maialino Mare, as executive chef. Now she's back, and is serving as the new culinary director of the Chelsea Hotel. </p> <h5><strong>Kwame Williams (Culinary, ‘07)</strong></h5> <p><strong><img alt="Kwame Williams speaking at Waste Not event" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/KwameWilliams375x375_0.png" class="align-right" /></strong>Chef Kwame launched his career working in fine-dining destinations like The Ryland Inn, Rat’s,The Bernards’ Inn and Pleasantdale Château. In 2014, Kwame became chef and partner at Vital Dining, putting a modern twist on Jamaican cuisine. Chef Kwame now works as a private chef for clients in the tri-state area, using his culinary voice to advocate for sustainable food practices. He helped contribute to "Waste Not," a cookbook by the James Beard Foundation, and supports youth organizations like No Kid Hungry, Edible Schoolyard and Montclair Community Farms. </p> <h5><strong>Kamal Rose (Culinary, ‘09)</strong></h5> <p><img alt="Kamal Rose headshot" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/KamalRose375x375_0.png" class="align-right" />At 15 years old, Chef Kamal moved to New York City from the Caribbean. Throughout high school, he worked in the kitchen at Tribeca Grill, and in 2009 he won a national cooking competition, receiving a $20,000 scholarship he used to enroll at ICE. While taking classes at ICE, Kamal continued working at Tribeca Grill, becoming executive chef in 2012. Kamal has also worked as executive chef at Harlan Publick in Norwalk, Connecticut. After over 18 years working in restaurants, he now works as the corporate executive chef at Thompson Hospitality.</p> <p>These chefs are just a handful of the many impressive ICE alumni making their mark in the industry. ICE is proud of its alumni, and recognizes the success and accomplishments of Black and POC chefs. </p> <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=24351&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="2RDmjBGzXZP0TsxShfwH_JrsyAkFi_7ImBqZNPAvCJY"></drupal-render-placeholder> </section> </div> </div> Tue, 15 Feb 2022 20:28:21 +0000 crose 24351 at Stephanie Izard’s Key to Restaurant Success Is to Celebrate Your Team <span>Stephanie Izard’s Key to Restaurant Success Is to Celebrate Your Team</span> <span><span lang="" about="/user/79501" typeof="schema:Person" property="schema:name" datatype="">abaker</span></span> <span>Thu, 11/04/2021 - 06:03</span> And &quot;learn everything you can.&quot; <time datetime="2021-11-04T12:00:00Z">November 4, 2021</time> Abbe Lewis — Content Director <p>The chef-owner of The Girl &amp; The Goat empire gave words of wisdom to ICE LA students at a recent Meet the Culinary Entrepreneurs Q&amp;A. </p> <p>Chef Stephanie Izard hopes the next generation of chefs and culinary entrepreneurs will “learn everything you can, and when you make the next step in choosing which restaurant you want to work at, choose it wisely and choose a chef you want to [learn] from.”</p> <p>Those were just some of the words of wisdom Chef Stephanie shared with ICE students during a recent Meet the Culinary Entrepreneurs Q&amp;A at <a href="">ICE's Los Angeles campus</a>. Her tremendous resume includes restaurant owner (multiple times over with her Chicago-based Girl &amp; The Goat empire), cookbook author and becoming the first woman to win Top Chef.</p> <p>Chef Stephanie landed her first job at the über posh Sanctuary on Camelback Mountain Resort, working for Chef Beau MacMillan; she recalls “everyone being a badass line cook” and holding regular competitions on cleaning proteins. When the restaurant closed for renovations, Chef Stephanie flew to Chicago for a weekend getaway on a whim.</p> <p><em>Pursue your passions in <a class="link--round-arrow" href="" rel=" noopener" target="_blank">Culinary Arts at ICE.</a></em></p> <p>“All it took was one Cubs game and a street fair and I was hooked,” she says, and had all of her belongings moved to the Windy City on the spot. Her fist gig at Jean-Georges Vongerichten’s Vong was thanks to a serendipitous run-in with a former classmate, launching her career at an accelerating pace. </p> <p>At 27 years old, Chef Stephanie opened her first restaurant, Scylla, in Chicago’s Bucktown neighborhood in 2004. A year later she would receive a glowing three-star review from Phil Vettel, former restaurant critic of the Chicago Tribune, the first of many accolades to come.</p> <p>Scylla closed three years later, but Chef Stephanie has many, many takeaways from the process which only helped Girl &amp; The Goat and its many spinoffs, including the soon-to-open Cabra in Los Angeles, succeed.</p> <p>“Swallow your pride and ask questions. How do I get the best dumpster company, the best linen company? When you have people coming to you with questions, give them what they need. Pay it forward,” she says. “It shouldn’t be a secret where the best farmers are — sharing all this info will only make our industry stronger.”</p> <p>Though a very obvious component of any successful restaurant is a profitable bottom line, Chef Stephanie points out the other side of the equation: staff. Having a happy, solid work environment takes precedence. “The most important thing is for the team to have the best experience — <em>then</em> the guest,” she says.</p> <p>At Girl &amp; The Goat, there’s even a position dedicated to staff appreciation. “We want to make sure that we make this an environment that you want to work in. If you walk into a restaurant and see the chefs working together and laughing, it makes the guests have a good time. It makes hospitality so much easier if you create the environment for your team first.”</p> <p>Chef Stephanie has much to say about her path as a chef and restaurant owner — watch the video links below to find out more about her restaurants, her favorite Top Chef challenge and what the future holds. </p> <p><iframe allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share" allowfullscreen="true" frameborder="0" height="314" scrolling="no" src=";;show_text=false&amp;width=560&amp;t=0" style="border:none;overflow:hidden" width="560"></iframe></p> <p><iframe allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share" allowfullscreen="true" frameborder="0" height="314" scrolling="no" src=";;show_text=false&amp;width=560&amp;t=0" style="border:none;overflow:hidden" width="560"></iframe></p> Chefs Restaurant Management <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23841&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="DVt_l9gytL53HGY2XE3GBufrSDUfS7qP2snJZ40TQTg"></drupal-render-placeholder> </section> </div> </div> Thu, 04 Nov 2021 10:03:26 +0000 abaker 23841 at ICE Alum Dives Into Head Chef Position at Great White <span>ICE Alum Dives Into Head Chef Position at Great White</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Fri, 09/17/2021 - 17:43</span> From a job in advertising to head chef to aspiring entrepreneur, there’s no stopping Betsy Wiegand. <time datetime="2021-09-17T12:00:00Z">September 17, 2021</time> Maki Yazawa — Food Writer (Culinary, &#039;19) <p>Betsy Wiegand (Culinary, '20) shares her experience from extern to sous chef at Great White, a trendy restaurant in Venice Beach for which she's been promoted to head chef of an outpost.</p> <p>Betsy didn’t know she wanted to become a chef at first; however, a series of life experiences led her on a journey into the kitchen, where she feels herself and most at home. Coming from a family that was well-ingrained in the farming industry, Betsy grew up with a deep appreciation for the agriculture around her. Aiming to acquire as much culinary experience along the way, Betsy has sights on big projects she hopes to accomplish in the near future.</p> <p>Betsy was born and raised surrounded by fresh, raw ingredients, whether it be freshly picked tomatoes, shelled almonds or unshucked corn in what she calls “the land of agriculture”: Fresno, California. “I’m the youngest of four kids, so family meals were a really big thing in my household. Watching my parents manipulate raw ingredients and turn them into meals for our entire family fascinated me,” Betsy explains.</p> <p>Though food played a critical role in her family dynamic growing up, she didn’t realize her true passion for cooking until years later. When in college at the University of Colorado Boulder, Betsy began cooking on her own. The task started to keep her from going hungry with her busy schedule; however, she grew more and more fond of the process as time went on.</p> <p>Being in Colorado also gave Betsy a new perspective on the culinary scene. She discovered a bounty of healthy food options in Boulder, which she learned was one of the healthiest cities in the nation. Living there exposed her to a new type of cuisine and lifestyle centered on fresh and healthy foods.</p> <p>Betsy studied advertising and then moved to Los Angeles to pursue a career in the industry. Though successful at her job, Betsy quickly felt unmotivated by her professional lifestyle. “I essentially got sick of looking at a computer screen for nine hours a day, and so I enrolled at culinary school,” she exclaims.</p> <p>In early 2020, Betsy began the <a href="" rel=" noopener" target="_blank">Culinary Arts</a> program at the Institute of Culinary Education's Los Angeles campus in the evenings. While at school, she learned essential skills like correctly setting up mise en place, focusing on organization and learning from her mistakes. “The restaurant industry is really trying; it’s very demanding, which is what I’ve learned. But as long as you’re always setting yourself up for success, success will come,” Betsy emphasizes.</p> <p>Deeply rooted in her daily practice, Betsy explains that she applies the lessons she learned at school in the kitchen all the time, like:</p> <ul><li>“Don’t ever underestimate mise en place, it’s the only way you can run an essential kitchen.”</li> <li>“Be highly organized, which is key to chefs.”</li> <li>“Don’t be afraid to fail. Everyone learns from their mistakes.”</li> </ul><p>Thinking back on a particular memory that stood out, Betsy recalls the meticulously tricky task of making a tourné potato that — although she found frustrating — ultimately taught her patience and attention to detail.</p> <p>“I also have to give a big shout-out to the staff,” she says. “Every chef I had was enthusiastic about their job and about the food they were teaching, which bled into their work, which then essentially bled into ours. I really appreciated the staff at ICE.”</p> <p><img alt="Betsy Wiegand at Great White" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Betsy%20Wiegand%20web.jpg" class="align-right" />Following her program, Betsy landed a job at Great White, steps away from the iconic Venice Beach Boardwalk. Great White is a casual cafe focused on fresh, California-style cuisine, that has become a must-go-to restaurant for locals and tourists visiting the area.</p> <p>“I graduated on a Thursday and started working at Great White on that Friday,” Betsy says. “I started as a pantry line cook. It was my first time in the kitchen. I had never been in the restaurant industry, had never been a hostess, had never been a waiter. I had never even stepped foot in the back of house before.” While pushing to learn more, Betsy continued to progress by demonstrating her strong work ethic and ultimately earning a sous chef position.</p> <p>“I was able to step up to do that. And, as the company grows — we’re opening a location in Larchmont in the next few weeks — the restaurant has given me the opportunity to be head chef and leader of the kitchen there,” she explains. Even more impressive, Betsy managed all of these accomplishments in just about six months. “Just like life, it was a lot of luck paired with a lot of hard work.”</p> <p>Though the name might sound intimidating, Great White certainly is not. The friendly and energetic staff welcomes patrons with warm smiles, ready to offer hospitality in the light and airy restaurant with California-cool vibes.</p> <p>The eatery also features a highly seasonal menu focused on the wide selection of local produce available in California. Adaptable to many dietary restrictions like gluten-free, vegetarian or vegan, the extensive menu features dishes like kale pesto pasta, truffle fungi pizza and a hearty breakfast burrito.</p> <p>Looking to support local farmers, Betsy says that the restaurant shops at the world-renowned Santa Monica Farmers Market every Wednesday and Saturday from vendors like Coleman Family Farms, The Graden Of, Valdivia Farms, Lily’s Eggs and Milliken Farm. The market is known for regulars like acclaimed Los Angeles chefs Niki Nakayama of n/naka and Michael Cimarusti of Providence.</p> <p>As the team prepares for the opening of the Larchmont location, Betsy hopes to make more contributions and work on recipe development as she assumes her leadership role. Growing up, Betsy recounts that she sought inspiration from chefs like Ina Garten, the late Anthony Bourdain and her travels around the world. “I love traveling and immersing myself in a culture wherever I go. Whether it be in Europe, Asia, Africa or Australia, I love how culture speaks to the cuisine of that particular place, which is why I loved Anthony Bourdain,” she explains.</p> <p>Thinking locally, Betsy says that Nancy Silverton has also been a big inspiration for her. “The way she cooks reminds me of my mom. It’s very simple. She doesn’t do anything too extravagant. She takes very classical dishes and adds a little touch to them,” she says.</p> <p>When asked what her top priorities are when it comes to leading a kitchen of her own, Betsy says, “Knowledge is endless. You can never be too old or wise. I’m always looking for people that are trying to learn and not staying complacent but looking for the next step.”</p> <p>As Betsy makes plans for her future, she shares that “my sister also has a passion for food and has been in the professional business world for 15 years. She’s excited to take a step back, and we want to create a small restaurant group called Sister.” The duo has sights on opening their flagship in Fresno, with concepts similar to Gjusta’s deli, bakery, café and market-style locations. “It’s hard to say what it’ll be, but we’re both really enthusiastic about it,” she says.</p> <p>Betsy hopes to embark on a year-long culinary research trip with stops in places like Italy, Greece and Spain to further her knowledge before launching her restaurant ventures. At Sister, Betsy hopes to share her passion for food. “I would love to create experiences that trigger a good memory. I think it’s important to sit down and bond over a meal and have good conversations.”</p> <p>Follow your passion for food with <a class="link--round-arrow" href="" target="_blank">career training at ICE LA.</a></p> Alumni Interview Los Angeles Chefs <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23566&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="uh7BK5tLyveS85FMS-BvtgS4XvY3TmfDiK1EvZTuVvE"></drupal-render-placeholder> </section> </div> </div> Fri, 17 Sep 2021 21:43:45 +0000 aday 23566 at From Louisiana Seafood to Los Angeles' Providence <span>From Louisiana Seafood to Los Angeles&#039; Providence</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Tue, 08/31/2021 - 15:57</span> Kenneth&#039;s Culinary Arts class ICE alum Kenneth Peterson Jr. prioritized fish and family on his journey to a Michelin-starred restaurant. <time datetime="2021-09-08T12:00:00Z">September 8, 2021</time> Kiri Tannenbaum — Director of Culinary Relations <p>Kenneth Peterson, Jr. (Culinary/Management, ’21) launched his career at two-Michelin-starred Providence in Los Angeles, hoping to one day open his own New Orleans-inspired seafood restaurant.</p> <p>Family is incredibly important to Kenneth, who twice put plans to <a href="" rel=" noopener" target="_blank">attend culinary school</a> aside to care for his ailing parents, the people who fostered his love for food.</p> <p>The Peterson family rarely dined out. Kenneth's mom and dad were home cooks, and every Saturday they’d serve their kids breakfast in bed. One Saturday Kenneth decided to return the favor, and while the biscuits were from a can, the eggs were watery and the bacon was undercooked, he had discovered his passion for cooking.</p> <p>“My love started from my parents serving me and my sister,” he says. “Years later they told me they didn’t want to discourage me, but that I needed cooking lessons.”</p> <p>That set Kenneth, a Louisiana native, on a course to better his culinary skills. He started cooking more alongside his maternal grandmother to learn her delectable recipes. “As I got older, I became the friend who cooked,” he says. Throughout high school, he hosted gatherings where he prepared drumettes, fried chicken, jambalaya and homemade crispy onion rings. “But when I graduated high school, I did not think about cooking professionally,” he says.</p> <p>Instead, Kenneth went on to study business and psychology in college while working. He delayed earning his undergraduate degree and moved back home when his mother fell ill. During that time he worked at PepsiCo and then for a commercial cleaning business. Kenneth eventually graduated from the Southern University at New Orleans and during that time bought his own cleaning franchise, which would grow to 37 employees and 22 accounts.</p> <p>“There was always a void,” he says. “My happy place was in the kitchen and anyone who knows me would second, third and fourth that.”<img alt="Kenneth Peterson Jr." data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/kenneth%20web.jpeg" class="align-right" /></p> <p>His mother fell ill again and unfortunately passed away, so Kenneth started caring for his father, a disabled veteran. It wasn’t until the pandemic that the timing was right to revisit the idea of culinary school. He happily discovered ICE’s accelerated program, just seven months, and toured the Los Angeles campus with an admissions representative. Finally enrolling was transformative.</p> <p>“It changed me as a person as far as my awareness in the kitchen,” he says. “It changed my level of cooking and changed my plating. It opened me up to trying new dishes and helped me see food in a different light.”</p> <h2>Culinary School in California</h2> <p>Though a hurricane in New Orleans caused him to miss student orientation, Kenneth finally moved to Los Angeles enrolled as a <a class="link--round-arrow" href="" rel=" noopener" target="_blank">dual diploma</a> student in November 2020. In the mornings, he cooked in the kitchen classroom, and in the afternoons, he hit the books for the lecture-based Restaurant &amp; Culinary Management program taught by Director of Restaurant &amp; Hospitality Management, <a href="" rel=" noopener" target="_blank">Mishel LeDoux</a>.</p> <p>“I can’t say enough about Ms. Mishel,” Kenneth says. “She brought so much experience to the program from being in the industry, real-life experience with celebrity chefs. She could show us real data versus examples from a book. It was amazing.”</p> <p>On the culinary side, Kenneth put his knife skills to the test when he assisted Chef JJ Johnson at the South Beach Wine &amp; Food Festival. “I had to fabricate 20 tunas,” he says. “Fish fabrication [in school] was great because I love seafood. I grew up on the bayou.”</p> <p>Though his aspiration to attend culinary school was postponed by seven years, Kenneth is happy to have finally fulfilled his goal.</p> <p>“I wanted to learn the fundamentals, I wanted to be respected as someone who went to school, has a diploma, and took the time and dedication,” he says.</p> <p>For his final menu in the <a href="" rel=" noopener" target="_blank">Culinary Arts</a> program, Kenneth made a creole shrimp appetizer with sweet potato grits followed by poached salmon with manilla clams sauteed in white wine, butter and herbs. Eventually, he hopes to apply the knowledge from his programs to open a contemporary, New Orleans-inspired seafood restaurant.</p> <h2>Providence Los Angeles</h2> <p><img alt="Plated seafood" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/kenneth%20food%20web.jpeg" class="align-right" /></p> <p>Kenneth's developed a business plan for a seafood concept in his <a href="" rel=" noopener" target="_blank">Restaurant &amp; Culinary Management</a> classes, so his instructor suggested exploring externship opportunities at the most highly regarded seafood restaurant in Los Angeles, Providence, helmed by James Beard Award-winning <a href="" rel=" noopener" target="_blank">Chef Michael Cimarusti</a>.</p> <p>With Mishel’s help, Kenneth interviewed with Chef Michael who invited him to stage, cranking out Japanese cod, salmon and cooked scallops from 2 p.m. until midnight. He’d soon be asked to join the team full-time as a line cook on garde manger.</p> <p>Kenneth has learned about slicing raw fish for sashimi, preparing raw scallops, shucking oysters to-order and making “big, beautiful” Santa Barbara spot prawns. He's continuing to build experience while he maps out his long-term plan of becoming a restaurateur.</p> <p>“We’re all about hospitality,” Kenneth says of New Orleans. “We thrive on travel and tourism, and at the heart of it, any great restaurateur knows what brings in the money.”</p> <p><em>Learn more about earning a <a class="link--round-arrow" href="" rel=" noopener" target="_blank">Culinary Arts &amp; Management degree at ICE.</a></em></p> Career Changer Culinary Arts Restaurant Management Fish &amp; Seafood Los Angeles Alumni <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23516&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="FAFwnpd7frp5JfCu-81nAbFe7O0ENyfNUnm8V52HBoQ"></drupal-render-placeholder> </section> </div> </div> Tue, 31 Aug 2021 19:57:12 +0000 ablustein 23516 at ICE Alum Followed Steve Harvey’s Advice to Culinary School <span>ICE Alum Followed Steve Harvey’s Advice to Culinary School</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Tue, 08/03/2021 - 16:44</span> One fateful talk show led Everton Tulloch on a new journey. Here&#039;s where the scholarship recipient is now. <time datetime="2021-08-09T12:00:00Z">August 9, 2021</time> Kiri Tannenbaum — Director of Culinary Relations <p>An impactful interaction with talk show host Steve Harvey led ICE alum Everton Tulloch (Culinary, ’19) to pursue his passion for food, resulting in a fresh take on life and a new career path.</p> <p>Four months after getting laid off and in a slump, the normally jovial Everton Tulloch was struggling to crack a smile. Wanting to end her husband’s sulking around the house, Everton’s wife suggested “doing something different” for the day. Little did he know, she'd booked a pair of tickets for the “Steve” show, hosted by Steve Harvey. When Everton heard the news, he felt excitement for the first time in a while — until the couple was seated in the very last row.</p> <p>But during a commercial break, Steve decided to pay a visit to what he called the “nosebleed section” where the Tullochs were seated, and after meeting them asked, “What’s going on with you young man? Do you want to ask me something?”</p> <p>It showed on Everton's face that he was hungry for advice. After working for the Coca-Cola Company for nearly 15 years, rising from an entry-level merchandiser to director of sales managing 12 representatives, Everton was laid off as a result of restructuring when his division was sold to another beverage company. Pursuing similar work opportunities, he consistently heard he was overqualified and became very discouraged about his prospects.</p> <p>“How do you stay motivated when you’ve been out of work?” he remembers asking Steve, who he calls Mr. Harvey. After a bit more conversation between the two — despite producers' pleas to get back on track with the show — Steve gave Everton his best advice: “Sometimes God does that,” he said. “He takes what you think is a blessing to give you a bigger blessing. Your gift is going to make room for you.” Steve inquired what Everton had the most passion for, what his gift was, to which Everton responded, “I’m pretty good in the kitchen.”</p> <blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink=";utm_campaign=loading" data-instgrm-version="13" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:16px;"> <div style=" display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display:block; height:50px; margin:0 auto 12px; width:50px;"><a href=";utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank"><svg height="50px" version="1.1" viewbox="0 0 60 60" width="50px" xmlns="" xmlns:xlink=""><g fill="none" fill-rule="evenodd" stroke="none" stroke-width="1"><g fill="#000000" transform="translate(-511.000000, -20.000000)"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></a></div> <div style="padding-top: 8px;"> <div style=" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;"><a href=";utm_campaign=loading" style=" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;" target="_blank">View this post on Instagram</a></div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style=" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style=" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)"> </div> </div> <div style="margin-left: auto;"> <div style=" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style=" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style=" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style=" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a href=";utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" target="_blank">A post shared by Steve Harvey (@iamsteveharveytv)</a></p> </div> </blockquote> <script async="" src="//"></script><p>Born and raised in Jamaica, Everton came from a long line of cooks — professional and amateur. “Food played a vital role in my growing up,” Everton says. His father was a chef in the army and his paternal grandmother owned a bakery, while his maternal grandmother was a cook at her husband’s restaurant.</p> <p>Every Sunday, when the family got together for dinner, Everton paid close attention to how his grandmother prepared her dishes. “My cousins would be outside playing and I would be with my grandmother trying to learn everything.”</p> <p>He continues to make those recipes to this day, and he learned the secret to her oxtails and curried chicken. But despite the joy he felt when in the kitchen, he didn’t consider it as a career. “I didn’t feel like it was my calling,” he says. “I had a knack for business.”</p> <p><img alt="Everton Tulloch" data-entity-type="" data-entity-uuid="" height="584" src="/sites/default/files/inline-images/everton%20tulloch%20chicken%20web.jpeg" width="438" class="align-right" />After completing the next segment of the show, Steve surprisingly offered to pay for Everton's professional culinary education. After the taping, Everton researched schools in Los Angeles where he might want to attend, and ICE’s Los Angeles campus came onto his radar. He took a tour with an admissions representative, and his excitement began to build.</p> <p>“When I walked down the hallway to see the chefs that had been through ICE — chefs on TV, chefs with accolades or chefs whose restaurants I’ve eaten at — it was an overwhelming sense of pride once I was accepted,” he says. On day one, in awe of his new reality as a culinary student, Everton photographed himself in his full uniform before getting to campus. “I felt so amazing,” he says. “It was like one of those dreams you never knew you had.”</p> <p>Everton was fortunate to start his journey at ICE with Chef Mike Pergl, who sadly passed away in early 2020. “He made everything a teachable moment, and he showed a genuine interest in our well-being,” Everton says of the instructor who instilled confidence fabricating chicken. “I can’t tell you the last time I bought parts of chicken. I buy the whole thing because I love to fabricate.” Everton shares that the loss of Chef Mike still has an impact on him. “The things he taught me I put into practice, and I made good on what I promised him: I would get a good job and start my own business one day.”</p> <p><img alt="Everton Tulloch cooking today" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Everton%20Tulloch%20today%20web.jpg" class="align-right" />Since that first day at ICE, Everton has been carefully plotting the launch of his Jamaican food truck, and first, he learned the ropes of a fast-paced restaurant kitchen, completing his externship at Hollywood’s Beauty &amp; Essex, where he still works today. “I’m now the trainer for all new hires,” he proudly says. “I train them on how to cook, prepare, clean, do inventory.” He’s worked on every station in the kitchen.</p> <p>Just as he navigated his way up the ladder at Coca-Cola, Everton excelled on the line at Beauty &amp; Essex. “ICE gave me the tools,” he says. “I’m not scared of anything in the kitchen. Before, I would shy away or try to avoid doing things. ICE is so extensive — from learning how to correctly hold a knife to all the cuisines. The program hits on so many different angles and scenarios. When you leave, you will be well-rounded because you have knowledge of everything food-related, period.”</p> <p>Everton is grateful to the Steve &amp; Marjorie Harvey Foundation for providing him with the funding to achieve his dreams and especially thankful that he was able to discover his gift. “Without passion, sometimes you feel like you have no purpose, but following your passion, your life will have purpose and you will do exactly what you have been called to do.”</p> <p><em>Follow your calling to <a class="link--round-arrow" href="" target="_blank">career training at ICE.</a></em></p> Alumni Los Angeles Culinary Education Career Changer <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23366&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="2zbol4Da9Nt1Y3QFjB-3z0ZF92o8f0SabH1ZA4R4YRs"></drupal-render-placeholder> </section> </div> </div> Tue, 03 Aug 2021 20:44:13 +0000 ablustein 23366 at Changing Careers at 30 <span>Changing Careers at 30</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Wed, 07/28/2021 - 10:18</span> ICE students describe leaving their business jobs for culinary career training between ages 24 and 33. <time datetime="2021-08-02T12:00:00Z">August 2, 2021</time> Andrew Blustein — Content Manager <p>Considering a career change? Some former and current ICE students share their experiences leaving business jobs to pursue restaurant industry careers.</p> <p>So you’re thinking of changing careers, especially after the last 18 months as, like so many other people, the pandemic has reoriented your priorities.</p> <p>There’s a good chance you have some kind of background in business. It’s the most common type of bachelor’s degree in the U.S., according to the National Center for Education Statistics. And 8.8 million people in America work in the financial activities sector, according to the Bureau of Labor Statistics.</p> <p>But a job doesn’t have to be forever, and making the jump from the boardroom to the kitchen isn’t as daunting as it may seem.</p> <p>"If you retire at 65, [that means] I still have 30-plus years to go. If you look at it that way, you're very early, actually, in your career path," says <a href="" rel=" noopener" target="_blank">Kristin Ambrosino</a> (Culinary, '21) of changing careers at 33. "Why wait longer to make a change? Take the risk, take the leap and do it now."</p> <p>Kristin worked in finance for 11 years, managing large teams and multibillion-dollar portfolios. But like so many other ICE students who came from the corporate world, there eventually came a time to pursue something new and more engaging.</p> <p>"It's definitely hard work, but I feel so much more validated working in a 100-degree kitchen until 11 p.m. than sitting at my desk doing something that is, like, not fulfilling my soul," says Amanda Lee (Culinary, '19), who spent two years working as a leasing coordinator in the New York City area before enrolling in Culinary Arts.</p> <p>ICE students come from all walks of life — recent high school graduates, military veterans, career changers and more — and it’s normal for people to take time when deciding whether to attend culinary school. Amanda, who went on to <a href="" rel=" noopener" target="_blank">win the United States of Umami Culinary Competition</a> while attending ICE, says she attended an open house more than a year before making the switch from corporate life to the food world.</p> <p><figure role="group" class="align-center"><img alt="Amanda Lee competing at the United States of Umami competition" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Amanda%20Lee%20at%20umami%20competition.jpg" /><figcaption>Amanda Lee competing at the United States of Umami competition</figcaption></figure></p> <p><a href="" rel=" noopener" target="_blank">Stephanie Loo</a> (Pastry, '21), who graduated from The Wharton School and worked at a private foundation within a hedge fund, says in the back of her mind she always knew she’d pursue pastry making and restaurant work. Her business experience is helping that transition at age 24.</p> <p>"Even though I'm in pastry now and going into food, I think I still do very much think like a business person. Thinking about costs and how to make money still definitely comes very naturally to me," Stephanie says. "Maybe I'll open my own place one day. I think it'd be fun."</p> <p>Managing costs is just one skill that overlaps the culinary and business worlds. Professional kitchens and fast-paced trading floors can be pressure-filled environments that require teamwork, critical thinking and multitasking.</p> <p>"Although you're tackling different problems, you [have] to be able to problem-solve and do it quickly," says Matt Wagner, who worked at JP Morgan for nearly five years before beginning Culinary Arts in June at age 27. Now he says he makes a "mean brined pork chop" and enjoys having a fridge stocked full of leftovers following a day of classes — a "definite perk."</p> <p>Matt liked cooking while growing up in Indiana, and he says he really "got into the culinary scene" after college when he moved to New York and saw "what food and restaurants could be at one of the food meccas of the world."</p> <p>Stephanie didn’t grow up in a family that ate out a lot, so finally experiencing fine dining was eye-opening. Now that she’s worked in restaurants, she loves front-of-house work, serving people and interacting with customers.</p> <p><figure role="group" class="align-right"><img alt="Stephanie Loo making braided challah" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Stephanie%20Loo%20braided%20challah%20web.jpg" /><figcaption>Stephanie Loo making braided challah</figcaption></figure></p> <p>"The first time I went out to a Michelin-starred restaurant and fine-dining experience, I was just so captivated by the experience. I loved the attention to detail, the intentionality of it, just how thoughtful everything was," Stephanie says. "I think there's a lot of storytelling in fine dining."</p> <p>ICE alumni are scattered throughout some of those restaurants. Just one month into her program and without restaurant experience, Kristin was able to get a trail at Emily, a wood-fired pizzeria in Brooklyn helmed by <a href="" rel=" noopener" target="_blank">Matt Hyland</a> (Culinary, '05). Chef Matt then helped Kristin find her externship at Rezdôra, an Italian restaurant where she’d eventually work full-time.</p> <p>"I used my finance networking skills to obtain a restaurant job working with an ICE alum," Kristin says. "You want a place with a good alumni network and where the alumni support the school, and I think that's 100% what I found here [at ICE]."</p> <p>Becoming a chef isn't your only option out of culinary school. Matt says he’d "love to be a restauranteur," and his background in finance combined with his growing culinary skillset "could be viewed as a pretty big advantage" when delving into restaurant management.</p> <p>Amanda, inspired by Andrew Zimmern’s "Bizarre Foods," says her dream job would be in <a href="" rel=" noopener" target="_blank">food media</a>. (She externed at Marea because of one episode she vividly remembers in which Zimmern eats fusilli with bone marrow and octopus at the restaurant.) Now Amanda’s back at ICE taking the six-week <a href="" rel=" noopener" target="_blank">Wine Essentials class</a>, and at age 28 she’s about to start working at Genesis House, a soon-to-open restaurant near The High Line.</p> <p><figure role="group" class="align-center"><img alt="Matt Wagner in Culinary Arts class" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Matt%20wagner%20in%20class%20web.jpg" /><figcaption>Matt Wagner in Culinary Arts class</figcaption></figure></p> <p>Culinary school graduates pursue a range of career paths, and what ICE instructors teach can be applied outside of the kitchen, too.</p> <p>"The phrase mise en place, I feel like just applies to everything in life," says Matt, who’s on module two of his culinary program. "Because it just means 'everything in its place,' and basically making sure you are as prepared as you can be. It'll definitely be something that I take with me going forward."</p> <p>Kristin says she came to culinary school not wanting to be a chef or own a restaurant instead, wanting to figure out how to marry her skills in finance and food. She wants her next career to be something exciting, something she can talk about always, something that can offer her continuous learning and can take her anywhere.</p> <p>"I highly recommend it [culinary school] to people, even if they are just using it to take a break and reset and not necessarily wanting to go into food as a career. I think the skill set that you learn here is extremely valuable just as a person, and you can use it for the rest of your life," Kristin says.</p> <p><em>Pursue culinary skills and life lessons <a class="link--round-arrow" href="" rel=" noopener" target="_blank">career training at ICE</a>, and see how you can apply your business experience to develop a food concept plan in <a class="link--round-arrow" href="" rel=" noopener" target="_blank">Restaurant &amp; Culinary Management</a>.</em></p> Institute of Culinary Education Career Changer Culinary Arts Pastry Arts <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23346&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="i1SlfpwLuV7lTyLv5PJ0UyKTh45lhzRtVt6Dos-XDFo"></drupal-render-placeholder> </section> </div> </div> Wed, 28 Jul 2021 14:18:47 +0000 ablustein 23346 at Meet Chef Chris Arturo <span>Meet Chef Chris Arturo</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Tue, 07/20/2021 - 17:03</span> The chef shares his many career stops, from serving ramen to searing steak. <time datetime="2021-07-26T12:00:00Z">July 26, 2021</time> Andrew Blustein — Content Manager <p>Culinary Arts Chef-Instructor Chris Arturo gained industry experience in New York and New Jersey, notably at the Saddle River Inn and the Ani Ramen House. He's also worked a few shifts at the James Beard House and knows a thing or two about butchery and charcuterie.</p> <p>Chef Chris Arturo has a lot of stories to tell, and he’s bringing them into the classroom. The long-time chef started out running a Barnes &amp; Noble and then worked at a Guitar Center selling half-million-dollar instruments, but in his mid-20s Chef Chris made the jump into the culinary arts and never looked back.</p> <p>In the time since, he’s helped open 10 restaurants, cooked at the James Beard House nearly a dozen times, catered events for thousands of people, made countless bowls of ramen and seared an endless number of steaks. Now he’s bringing all of that experience with him to ICE.</p> <p><figure role="group" class="align-right"><img alt="Chef Chris Arturo with pate" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Chris%20Arturo%20charcuterie%20web.jpg" /><figcaption>Chef Chris Arturo with pate.</figcaption></figure></p> <p>“Every person that's been a chef is a teacher,” Chef Chris says. “You get the new person on the line, you have to teach them, and any chef that is worth their salt ... has to do it in a way that is positive, that's engaging.”</p> <p>The Paterson, New Jersey native got his first gig at Shorty’s .32, a restaurant from Josh Eden in Manhattan’s Soho neighborhood. Then Chef Chris “bounced around” a lot, but he always seemed to be around friends. He worked under Mike Carrino, chef and eventual best man at his wedding, as sous chef at Passionne in New Jersey. A few years later Chef Chris would follow his close pal to Pig &amp; Prince, a restaurant with terrazzo floors, vaulted ceilings and a “great wine cellar” where the two chefs would break down whole pigs nearly every week and make their own charcuterie.</p> <p>From there Chef Chris went to Upstairs, a restaurant in Montclair, New Jersey, where he worked opening night. In 2016, he joined Ani Ramen House in Jersey City, a 100-seat restaurant about a month before open, to run the kitchen. By then Chef Chris was a seasoned pro at opening house doors to the public.</p> <p>“Sirio Maccioni put it best. I think he said, ‘I've opened three restaurants in my life, and I feel them all in my knees,’” Chef Chris says. “There's nothing like it, and the thing about it is that the first three, four [restaurant openings], I not only learned what to do but also what not to do.”</p> <p>In between his time at Upstairs and Ani Ramen House, Chef Chris was at Nico, the restaurant inside the New Jersey Performing Arts Center, as a tournant — the do-it-all person in the kitchen. He says he’d come in at 7 a.m., work on pastry until lunch prep, cook lunch until 2:30 p.m., and then stay through dinner service or prepare for an upcoming gala. Feeding 5,000 people wasn’t always easy, but Chef Chris says he learned a lot of useful tips, tricks and organizational techniques from his time at Nico.</p> <p>All of these experiences get folded into hands-on lessons in the classroom. In between teaching students how to par-cook risotto ahead of service or turn brioche bread dough into doughnuts, Chef Chris sprinkles in real-world stories to help prepare students for their next steps after ICE.</p> <p>“As much as we teach even something as simple as ingredient identification, there's usually a story for everything,” Chef Chris says. “Some of those stories are funny, which make them more memorable, I guess, but there's what you learn from a book in the classroom and then there's the real world. And I'm always going to be the guy that says both.”</p> <p><figure role="group" class="align-left"><img alt="Chef Chris Arturo prepping a steak in the ICE kitchen" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Chris%20Arturo%20web.jpg" /><figcaption>Chef Chris prepping for an event at ICE.</figcaption></figure></p> <p>One of Chef Chris’ career highlights has been cooking at the James Beard House 11 times. Another friend, Adam Rose of Villalobos, a Mexican restaurant where Chef Chris briefly worked, was invited to cook at the James Beard House several times and asked Chef Chris to help him make the meals. For one service they nixtamalized their own corn to make masa, using the dough to make fresh tortillas for tacos.</p> <p>His last stop before becoming an educator was as chef de cuisine at the Saddle River Inn in New Jersey, where Chef Chris said he learned to cook steaks as well as he does. He still goes back about every three weeks to help out.</p> <p>“When you become the chef of a restaurant, or even if you get up to sous chef or you're expediting, the reason why you can do that is because you know that particular salad takes this long. The person cooking the fish hasn't started yet … pasta guy’s lagging … You need to have all those things in your head, all at the same time,” Chef Chris says of the dynamics of a fast-paced kitchen. “Now all those things are in your head at the same time, and then you organize and control the chaos. You're just a conductor at that point.”</p> <p>Chef Chris began teaching culinary arts at the International Culinary Center (ICC) in 2019 before the school closed in 2020 and he came to ICE's New York campus.</p> <p><i>Study with Chef Chris in <a class="link--round-arrow" href="" target="_blank">Culinary Arts at ICE.</a></i></p> Culinary Arts ICE Instructors Chefs Culinary Education <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23331&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="jfAaSdy97k2Q2M5Gp9Drw0WrC6hko6LEqdgxrSNyCg0"></drupal-render-placeholder> </section> </div> </div> Tue, 20 Jul 2021 21:03:15 +0000 ablustein 23331 at From Modeling for Vogue to Pastry at Spago <span>From Modeling for Vogue to Pastry at Spago</span> <span><span lang="" about="/user/79461" typeof="schema:Person" property="schema:name" datatype="">ablustein</span></span> <span>Tue, 07/13/2021 - 11:01</span> ICE alum Erin Gruber shares her successful career change. <time datetime="2021-07-14T12:00:00Z">July 14, 2021</time> Kiri Tannenbaum — Director of Culinary Relations <p>ICE alum Erin Gruber (Pastry, '21) modeled for Vogue Italia and Vogue Japan magazines, but the harsh reality of the modeling industry pushed her to chase her food dreams at culinary school and launch her career at Wolfgang Puck’s Spago.</p> <p>Erin Gruber was genuinely captivated by the prospect of working with pastries in eighth grade, when her classmates were enticed by desserts during a mentorship program at a bakery. While the notion of inhaling the aromas of fresh baked goods and sampling cakes was alluring, Erin was more intrigued by the production of professional desserts. That experience laid the foundation for her to pursue a position at Provisions, a local bakery.</p> <p>"It wasn’t until I needed a job where I asked myself, 'What do I want to do with my life?' And I just fell in love with [baking] at Provisions," she shares.</p> <p>Born in Orange County, California, and raised in Eugene, Oregon, Erin had an interest in the arts at a young age. She first pursued music, which subsequently led to a modeling career. "I went to a music competition in LA and part of the package was modeling, so I had to do runway shows," Erin says. Unexpectedly, she felt a sense of empowerment and shifted her singing aspirations toward a future in modeling. Erin regularly landed assignments in Portland, Oregon, a two-hour drive away, which included photoshoots for major sportswear brands like Nike and Adidas. "I have never been into sports, but it was fun to pose as an athlete for a day," she says.</p> <p>After high school, she continued to pursue her professional modeling career, which included magazine shoots with Vogue Italia and Vogue Japan and traveling abroad. Unfortunately, it was on one of these voyages that she was exposed to a dark side of the industry.</p> <p>"I went out of my way to lose weight and went to Milan, but when I was there, they told me I needed to lose even more weight," she says. Then and there Erin decided, "I’m not going to put up with this and instead, I’m going to eat all the food [in Milan] that I can!" She remembers that pivotal decision as a "fun rebellion" and her time in Milan led to an epiphany. "I had already taken an interest in baking at Provisions, but this was solidifying the world I want to be in, not a world that would take me away from food," she says.</p> <p><img alt="Erin Gruber in Pastry &amp; Baking Arts at ICE" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Erin%20Gruber%20web.jpg" class="align-right" />Erin had previously considered formal culinary education, but teachers at a catering class dissuaded her, advising she learn on the job instead. Erin decided to research culinary schools. "I figured that if I went to a four-year college and didn’t find anything I liked as much as food, then I would be wasting a lot more money than if I went to culinary school and had an amazing time," she said.</p> <p>When she toured ICE’s LA campus, her hunch was confirmed. "Chef Herve Guillard was making buckwheat crepes and it was really exciting," she remembers. "I had been on other four-year college tours and it was exhausting. The feeling I had after leaving that school tour was definitely telling in that it grabbed my attention."</p> <p>In school, Erin found her classes stimulating, and she bonded with classmates who shared a similar passion. Unfortunately, in the middle of her <a href="" rel=" noopener" target="_blank">Pastry &amp; Baking Arts</a> program, classes were suspended due to COVID-19. She returned to Oregon for a time and then went back to work at Provisions when things opened up. Determined to finish her program, however, she returned to the classroom to complete her studies in February 2021.</p> <p>"After being comfortable at home, it was hard to leave and go back to the unknown," Erin says. "But once I was back it was like, <em>okay, I’m inspired again. I’m in my element</em>." A fan of all things baking, Erin has a keen interest in wedding cakes, which she had the opportunity to design for the final project of the program. "When we first started with Chef Missy Smith-Chapman and cake decorating, that was the most exciting part for me. I was finally able to get creative and show off my aesthetic," she says. Erin’s final tiered cake featured stargazer lilies and a take on a stylized sweet pea.</p> <p><figure role="group"><img alt="Erin's Pastry &amp; Baking Arts class" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Erin's%20class's%20last%20day.jpg" /><figcaption>Erin's Pastry &amp; Baking Arts class</figcaption></figure></p> <p>After completing her in-class hours, Erin headed for Beverly Hills to Wolfgang Puck’s illustrious Spago, under the tutelage of Executive Pastry Chef Della Gossett. Given the restaurant’s expanding outdoor footprint and the return of dining indoors at the time, Erin experienced a very fast work pace. "Knowing the specifics of pastry and techniques was super comforting because I was in a rush, rush, rush environment," she says. "Having those tools in my pocket was really helpful because there were so many other stressful things going on. It made it one less thing to worry about." Erin worked on some of Spago’s signature desserts, including Kaiserschmarrn (a sweet pancake) and soufflés, and she had a love-hate relationship with the restaurant’s deconstructed vacherin (a meringue-based French dessert). "It was a favorite because it is so artsy and abstract, but my least favorite because when someone needs it on the fly, I couldn’t quickly pick up seven meringue leaves!"</p> <p>While Erin’s modeling days are behind her, she draws comparisons from the two worlds. "Going to Milan and Spago, separately, were the hardest things I’ve ever done," she says. Traveling alone in Milan without her family and being told to lose an unhealthy amount of weight was not a rewarding experience, she shares. "Whereas at Spago, it was super difficult, but I had the support of Chef Della and my coworkers, and it was satisfying to overcome something like that."</p> <p>Erin has since returned to Oregon where she recently accepted a new position as a cake decorator at custom cake shop Sweet Life. Before returning to her home state, she got a taste of the sweet life as a dinner guest at her externship site, Spago. "It was my last night in LA and I got the VIP experience," she says. "It was nothing I had remotely imagined dining could be."</p> <p>While Erin was unsure of what the outcome would be, she’s satisfied with her decision to attend pastry school. "School gave me the motivation to strive for what I want," she says. "A lot of people get their experience from working, and I’m not shaming that at all, but I feel like there is an enthusiasm that school gives you. Being in the environment with chefs who are passionate about what they are doing and students who are excited to be in this industry put me in the right mindset and allowed me to feed off everyone else’s enthusiasm." Erin dreams of becoming a wedding cake decorator, and she's well on her way.</p> <p><em>Explore ICE's <a class="link--round-arrow" href="" target="_blank">Pastry &amp; Baking Arts program in Los Angeles.</a></em></p> Los Angeles Pastry Arts Baking Arts Career Changer Alumni <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23236&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="R-chDympLjd0XeHyAgnz8C4mzH32pnn_uGszP2nR4Rw"></drupal-render-placeholder> </section> </div> </div> Tue, 13 Jul 2021 15:01:07 +0000 ablustein 23236 at ICE Alum Becomes Sous Chef at Jon & Vinny’s <span>ICE Alum Becomes Sous Chef at Jon &amp; Vinny’s</span> <span><span lang="" about="/user/15186" typeof="schema:Person" property="schema:name" datatype="">aday</span></span> <span>Wed, 07/07/2021 - 10:27</span> Sam Guber worked his way up the ranks to his new role at the popular Los Angeles restaurant. <time datetime="2021-07-07T12:00:00Z">July 7, 2021</time> Maki Yazawa — Food Writer (Culinary, &#039;19) <p>ICE alum Sam Guber (Culinary, '20) became sous chef at one of Los Angeles' most acclaimed restaurants, Jon &amp; Vinny’s, after demonstrating a superior work ethic and determination.</p> <p>Sam loved cooking from a young age. A native Angeleno and an explorer of all cuisines, he describes that some of his favorite childhood memories took place around his family’s dinner table. With an increasing interest in pursuing a career in the culinary industry, Sam enrolled at the Institute of Culinary Education in 2019 to fulfill a lifelong dream.</p> <p>"My parents were very busy when I was growing up. They worked a lot but always made time for dinner," Sam explains. "I never really connected it myself at first, but then I realized much later on that food really brought people together." Though he initially didn’t start his path in the culinary industry, he was always drawn by tasks that involved his creativity and handiwork.</p> <p>"I always excelled in classes that involved using hands, like woodworking or robotics, where I really liked to build and make things and have something come together," Sam says. He also always loved being in the kitchen as a kid and grew up baking. "I like the sweets," he admits. "That gave me a good understanding of the fundamentals of what cooking takes and how it builds from there. Once you get the ideas and the exact amounts that comprise something, then you can start experimenting."</p> <p>Though his love for baking prevailed during his childhood years, Sam started enjoying cooking savory elements as he grew older. "In college, it was the first time I was really cooking for myself, and I realized that I could make something delicious. I started cooking for some friends. It was a great way to bring people together, and it brought me back to my childhood memories," he says.</p> <p>While studying creative writing at the University of Colorado, Sam spent a good portion of his time barbecuing and grilling for his close friends, secretly longing for cooking to become more than a pastime. "My father is a writer as well; he always shared the importance of telling a story," Sam explains. </p> <figure role="group" class="align-right"><img alt="Sam's Japanese food" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Sam%20Guber%20Japanese.jpg" /><figcaption>Sam's Japanese street food</figcaption></figure><p>"When I graduated college, it was definitely that time when I was thinking, <em>what do I want to do with my life?</em> I worked some different jobs," Sam shares. "I kind of saw myself being able to choose that now’s the time: If I want to spend the next six months to a year doing something, let me pursue my passion for a while; if it doesn’t work out, then it doesn’t work out."</p> <p>Sam decided to see if he had what it took to work in a professional kitchen. "There was a Japanese restaurant opening up called Osaka’s that served things like okonomiyaki pancakes and yakiniku. It was really interesting Japanese food that wasn’t very prevalent in the area but delicious and all along the lines of what Americans like to eat," he shares. Before he knew it, Sam’s six-month trial period of working in a restaurant turned into a year, as he quickly realized he had a true knack for the job.</p> <p>"I had a passion for it, and there was room for growth and advancement at the restaurant," he says. However, at that point he decided to relocate back to his hometown. In L.A., he knew he could likely land a job somewhere, but he wanted to explore fine-dining establishments and a faster-paced restaurant, which he was not yet prepared to do on his own.</p> <p><img alt="Sam Guber at ICE" data-entity-type="" data-entity-uuid="" src="/sites/default/files/inline-images/Sam%20Guber%20web.jpg" class="align-right" />"I chose to go to culinary school because I just wanted to have an idea of what I was really getting into," Sam says. He wanted to develop a stronger foundation as he stepped into the competitive cooking scene in L.A., so he studied <a href="" target="_blank">Culinary Arts</a> at ICE.</p> <p>Sam completed his culinary externship at Jon &amp; Vinny’s, an Italian restaurant recognized with a Bib Gourmand designation in Michelin Guide California from chefs Jon Shook and Vinny Dotolo, the owners of several popular Los Angeles concepts like Animal and Son of a Gun. Sam accepted a full-time line cook role at the restaurant's Brentwood location, where he quickly progressed through the garde manger, grill and pasta stations. While on the line, he recalled some of the fundamental lessons that he learned during culinary school, like the importance of gathering your mise en place, prepping your station and kitchen cleaning standards.</p> <p>After a few years working through the different stations at the restaurant, Sam received a promotion and became the newest sous chef at the restaurant's Fairfax location. "Being a line cook gives you a full understanding of what every station does and what the line needs, which is very important when becoming a sous chef," he says. "One of the sous’ job is to make sure that the line runs smoothly, that everyone’s prepared; you’re the fallback and the last line of defense.</p> <p>"At the same time, it’s a very difficult and big challenge — a great challenge. This is my first time in a management experience role and my first sous chef job," Sam explains. "I still have a lot to learn, and luckily I have an amazing support staff there, people that are very experienced and know the job well," to coach with him along the way.</p> <p>As Sam grows in his new position, he hopes to encourage his peers with his attention to detail and superior work ethic. "There’s never too much getting prepared for a night," he says. As a sous chef, he wants to "lead by example. If you work hard, they will work harder. People want to see you sweat just as much as they are. It’s a tough job, and motivating others is something I’m still new at and still learning to do the best way."</p> <p>In the future, Sam hopes to open his own restaurant. "I’m currently in the stage of building ideas and concepts. The most important thing is the food. It’s gotta be right and unique. It’s hard to create something that’s truly unique and individual," he says. "That’s what’s so interesting about the world of food; what you want your restaurant to be is truly endless. That’s the fun part!"</p> <p><em>Pursue your path to a professional kitchen with <a class="link--round-arrow" href="" target="_blank">career training at ICE.</a></em></p> Alumni Chefs Los Angeles Restaurants <div class="row align-center blog--comments"> <div class="column small-12 medium-10 large-8"> <section> <h2>Add new comment</h2> <drupal-render-placeholder callback="comment.lazy_builders:renderForm" arguments="0=node&amp;1=23211&amp;2=field_blog_article_comments&amp;3=blog_article_comment" token="VayUkCOKCNGb-6Hh0crBfKvBOObc6Gnn93EQzcSQYz0"></drupal-render-placeholder> </section> </div> </div> Wed, 07 Jul 2021 14:27:06 +0000 aday 23211 at