Culinary Arts Pastry & Baking Arts Restaurant & Culinary Management Professional Development

CAREER PROGRAMS 2019 LOS ANGELES CAMPUS PRESIDENT’S LETTER

Since ICE’s founding in 1975, the size, scope and influence of the culinary world in America has grown. So has ICE. Today, we are widely recognized as one of America's leading destinations for anyone who wants to explore their passion for all facets of the culinary arts and hospitality, from cooking, baking and wine studies to restaurant and hospitality management.

As a school and an institution, we are vibrant, focused and driven by ideals. ICE students are diverse, have unique talents and individual quests. Our role at ICE is to help our students develop and find their culinary voice. ICE is NYC's leading culinary schoool, and following our March 2018 opening in Los Angeles, ICE's stature as a national culinary eductaion institution is now firmly established. The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management and Hospitality Management. Whether our students’ goals are to become four-star chefs, restaurateurs, food journalists, artisan bread bakers or hotel general managers, our programs provide a comprehensive foundation. ICE’s programs are sophisticated, intensive, student-centric and can be completed in less than one year. It’s no surprise that over the years, ICE and its alumni and faculty have won top industry awards, reviews and accolades, including the 2015 IACP “Culinary School Award of Excellence." More recently, in fall 2016, both The Daily Meal and Edinformatics named ICE as the #1 culinary school in America! ICE’s externs and graduates have been recruited by ’s and the country’s most celebrated chefs. The same will be true for students and graduates of our Los Angeles campus. The network of ICE alumni, employer and friends throughout the nation is truly impressive. On the specific measure of student retention and placement, we have remarkable success: 87% of students who start our career programs go on to graduate, with 82% employed within the industry after graduation. Moreover, we are one of the only schools in the nation that has designed an in-depth educational program for aspiring culinary entrepreneurs — be they future food startup founders or restaurant operations directors. Our innovative Restaurant & Culinary Management program is taught by an experienced group of former restaurant owners and consultants who use the real world as their classroom. We have also structured our What’s Inside schedules, curriculum and tuition to facilitate “double majors,” whereby students can easily combine business A CULINARY EDUCATION FOR THE REAL WORLD 2 and culinary training. CULINARY LEADERS PRAISE ICE 4 The school’s New York City campus at 225 Liberty Street is open day and night, seven days a week, CULINARY ARTS 6 and hosts career training, a dizzying array of recreational and professional development courses, special PASTRY & BAKING 10 events and guest speakers. As 2019 rolls forward, many of these same programs will be introduced at our RESTAURANT & CULINARY MANAGEMENT 14 West Coast campus. EXTERNSHIPS, JOB PLACEMENTS & CAREER SERVICES 16 Beyond the awards and facility, we know that ICE has a spirit and atmosphere that you won’t find in AWARDS, HONORS & RECOGNITION 18 WEST COAST ALUMNI 20 many other schools. Walk through our halls and you will see students, staff, chef-instructors and faculty whose OUR ALUMNI 22 attitudes are serious, dedicated, focused and fun. It’s difficult to characterize a school or business in a few INSTRUCTORS 26 words, but at its core, ICE is about its students. Whether they are with us for a day, a week or a year, students STUDENT STORIES 27 tell us that our school is an exciting, joyful place where they are inspired to learn and succeed. Being part of SCENES FROM LA CAMPUS 28 that success is our passion. STUDENT EVENTS & GUEST SPEAKERS 29 ICE’S MAIN CAMPUS IN NYC 30 Sincerely, OUR HISTORY 31 FIND YOUR CULINARY VOICE 32

Career Programs Catalog 2019 Published December 2018 © Institute of Culinary Education, Inc. RICK SMILOW RICHARD SIMPSON LACHLAN SANDS The Institute of Culinary Education is approved by the California Bureau of Private Postsecondary Education CEO & Chairman Vice President - Education President - LA Campus and accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).

Institute of Culinary Education and ICE are registered *The 2016-2017 ACCSC (accrediting) annual report employment rate is 82% of 1093 students available for employment. The remaining 18% includes trademarks of Institute of Culinary Education, Inc. students who were employed in an unrelated occupation, unemployed, and whose outcomes were unknown to ICE at the time of filing. All Rights Reserved. Version 4, December 2018.

2 | ICE CAREER PROGRAMS 2018 ice.edu | 1 A CULINARY EDUCATION FOR THE REAL WORLD

You read about it in magazines. Reality shows capture its spell­binding energy from season to season. You probably see it in your neighborhood and travels. As an industry, its growth is constant and endless. It is palpable, evolving and wholly unstoppable. This is the culinary landscape of today — and you are already a part of it. So what are you waiting for? It’s time to make your mark. 521 E. Green Street, Pasadena, CA Come As You Are. NYC and LA are Individual talents and tastes are unique, and so are America's Culinary you. The field of culinary arts is not only teeming Capitals. with opportunity, but it is also diverse and in need of people possessing an eclectic mix of skills. These As a student at one of ICE's two campuses, you skills are required across a vast array of disciplines, will be studying in one of the two cities that including cooking, pastry & baking, culinary, are now the most important and influential in hospitality, beverage management, events and so America's contemporary food and dining scene. much more. How are the employment prospects The talent, the environment and the externship for ambitious culinary professionals for the next 30 and employment opportunities are unsurpassed, years? Remarkable, and only growing. The tip of and can help launch your career to wherever your the iceberg is a true understatement! ambition leads you. The Institute of Culinary Education is your ultimate resource to develop your culinary voice. Unlimited Exciting “I was thrilled to learn that the Institute “When I visited ICE in New York, I was so “ICE has a reputation for producing some "I've been working with ICE students This is your opportunity to be heard. of Culinary Education is expanding and impressed with the school’s facilities and of the most talented and reliable students in New York for years and they are Culinary Opportunities. opening its second location in Los Angeles. culinary programs. I know our L.A. chefs in the culinary field. We are thrilled to consistently among the best young chefs ICE's programs are fast-paced, sophisticated and restaurateurs are looking forward have ICE finally here in LA!! We can’t in my restaurants. I'm very much looking In addition to offering students a wealth of LA is a hub of culinary innovation, and and effective. In our school in New York, and now to having a premier culinary school for wait to have some of those students in our forward to having an institution like ICE having a culinary school of ICE’s caliber Los Angeles, we offer ICE students the opportunity extracurricular activities, the city is our extended aspiring chefs and having a resource for facilities” produce the same level of talent for my LA in this market will only enhance the city’s and Las Vegas restaurants and to what to develop their careers in two of the nation's most classroom. Our externship program, one of the recruiting talent close to home. It’s a great standing as a major culinary center in the time to be cooking in L.A.—there is so — their next generation of culinary leaders exciting food cities. With a global curriculum, finest in the nation, places students in many of will do for the west coast food scene." United States.” much opportunity for those want a career JON SHOOK + VINNY DOTOLO dedicated chef instructors, a strong record in job America's leading restaurants, including Union — — in the culinary field." Chefs/Restauranteurs/Authors placements and a clear entrepreneurial focus, Square Café, , Nobu and Momofuku WOLFGANG PUCK — LA-Based chefs Jon Shook and Vinny Dotolo are the ICE is recognized by top chefs and hospitality in New York and Spago, Border Grill, Cassia co-owners of Animal, Son of a Gun, Trois Mec, Petit Chef/Restauranteur/Author/TV Personality Chef/Restauranteur/Author/TV Personality professionals as a leading pathway to begin or and Redbird in LA. as well as some of the most SUZANNE GOIN Trois, Jon and Vinny's and Trois Familia. With their Crafted Hospitality Owns restaurants across the United States and incredible bakeries and pastry shops. Our students Chefs/Restauranteur/Author philosophy of casual atmosphere, serious food and Owner of Crafted Hospitality, author of three continue a wide range of culinary careers. ICE’s internationally, including Los Angeles, Washington, contemporary flavors, this duo—who met in culinary Suzanen Goin is the co-owner of the five restaurants cookbooks and is the head judge on Bravo’s “Top renowned externship program provides students commonly secure positions with the very same school in Florida—are key players in the evolution D.C., Las Vegas, Singapore, Dubai and more. His of The Lucques Group in Los Angeles, CA and their Chef” since the Emmy Award winning shows’ businesses even before finishing their externships. of the Los Angeles restaurant scene. The chefs the opportunity to work, learn and further hone restaurants have garnered rave reviews and Michelin associated catering and baking operations. Chef inception. Tom has won multiple awards, including: also co-authored Two Dudes, One Pan: Maximum stars. Chef Puck has been awarded many times, Goin has received numerous awards, including the three stars from The New York Times, James Beard their expertise alongside unsurpassed talent at Flavor from a Minimalist Kitchen. They have received 2016 James Beard Award for Outstanding Chef in Foundation Award for Best New Restaurant for Craft, top dining establishments across the country and including: the James Beard Foundation Award for numerous awards, including a James Beard Award Are You Ready to America, Best Chef: California in 2006, and in 1999 Bon Appetite’s Chef of the Year and the James Beard Outstanding Chef in America twice and the James for Best Chef: West in 2016, Food & Wine's Best world. Many of our alumni are award winners and a Food & Wine Magazine Best New Chef honor. Award for Outstanding Chef in America. Take the Next Step? Bears Award for Restaurant of the Year for Spago. New Chef in 2009 and StarChefs' Rising Star Chef She is author of two cookbooks, including Sunday are considered industry leaders. With 82%* of in 2008. He has written seven cookbooks and is a household Suppers at Lucques and The A.O.C. Cookbook, and our grads working actively in the industry, we will name through television appearances and a show on has appeared on PBS's "Chefs Story". venture to say the odds of success are in your favor. *The 2016-2017 ACCSC (accrediting) annual report employment rate is 82% of 1093 students available the . for employment. The remaining 18% includes students who were employed in an unrelated occupation, unemployed, and whose outcomes were unknown to ICE at the time of filing. Photo by Greg Gorman Photo by Jim Franco

2 | ICE CAREER PROGRAMS 2018 ice.edu | 3 CULINARY LEADERS PRAISE ICE ICE is proud of its reputation throughout the industry and among our alumni’s employers. Chefs and culinary leaders in California, New York and nationwide trust ICE graduates as key players in their kitchens and management teams. Likewise, ICE’s VIP alumni are eager to praise ICE as a major component to starting their success stories.

“What can be better for a young “As a chef-owner with 14 “Year after year, Union Square “ICE instills in its alumni “My experience at ICE was shaped “I chose ICE as a postgraduate “ICE gave me the solid foundation “ICE helped lay the foundations person interested in the culinary restaurants on three continents, Hospitality Group’s restaurants the highest of standards and by the tremendous quality of the education because I wanted to be I needed to embark on a successful of my education as a chef. It was arts than to be in the heart of I face the constant challenge of have benefited enormously from discipline, which is always shown ICE instructors and the wisdom, a chef but didn’t need to pursue and unique culinary career. there that I learned the basics, and diverse New York City, working staffing my kitchens with well- an infusion of talented alumni through their work. At Jean- experience, and passion they another degree — I wanted to The instructors, facilities, those lessons have stayed with me with great chef-instructors and trained cooks. The Institute of from ICE’s Culinary Management Georges and other restaurants , we bestowed on their students. Chefs work! I needed a strong foundation curriculum and industry access throughout my entire career, from modern facilities? This is ICE at Culinary Education has proven to program. It’s really amazing look forward to seeing ICE on an Einav Gefen and Ted Siegel remain in classic technique taught in a are of the highest quality and I Paris to Monte Carlo to New York its core.” be an excellent resource for us for to see what kind of important applicant’s resume and are always mentors to this day. I believe ICE is relatively short time, that I could left the program having gained City. My professors at ICE not — many years. With its world-class contributions ICE alumni have impressed by their determination, a dynamic and forward-thinking take to any restaurant and build an invaluable education. Since only taught me invaluable lessons programs and curriculum, I know made to our restaurants — from imagination and devotion to the hub of culinary education.” my skills on, and that’s exactly becoming a leader myself, I about food and its preparation, CHEF MARCUS SAMUELSSON I will continue to rely on ICE to fine dining to casual. When an culinary arts.” — what I got at ICE. I hire many have gone on to hire several but they also trusted me to build Chef/Restaurateur/Author recruit skilled, ambitious young applicant comes to us from ICE, we — ICE alums straight out of school other alumni, all of whom have on that education through my Marcus Samuelsson Group professionals.” know they’ve been schooled in both CHEF MAXIME BILET and they are well prepared to get impressed me greatly. The technical own life experiences.” Operates Red Rooster and five other — the technical and hospitality skills so CHEF JEAN-GEORGES Founder started in and move competency and overall maturity of — restaurants. Past winner, James Beard crucial to succeed in this business.” VONGERICHTEN Imagine Food Innovation Group quickly up the ranks. In fact I just the student population remains a Foundation’s Best Chef: New York City. CHEF DANIEL BOULUD — Chef/Restaurateur/Author Co-author of “Modernist Cuisine: The Art promoted an ICE alum to a sous gold standard in the field.” CHEF MARC MURPHY On TV, past winner of Bravo’s “ Chef/Restaurateur/Author Jean-Georges Restaurants and Science of Cooking.” James Beard chef position.” — Chef/Restaurateur/TV Personality Masters” and “Chopped All-Stars.” The Dinex Group DANNY MEYER Operates over 15 restaurants around the Foundation 2012 Cookbook of the Year. — Executive chef and owner Benchmarc Author of three books. Operates over 14 restaurants in the U.S., Restaurateur/CEO world, including the NYC flagship, Jean- Named to 2012 Forbes “30 Under 30” list. GAIL SIMMONS Restaurants by Marc Murphy, including England, Singapore, and Canada. Past winner, Union Square Hospitality Group Georges, awarded 3 Michelin stars. Past Former positions include chef at award- CHEF IVY STARK Culinary Expert/Food Writer/ Landmarc and Ditch Plains restaurants; James Beard Foundation and Bon Appétit Operates over 20 restaurants including NYC winner, James Beard Foundation “Chef of winning Jack’s Luxury Oyster Bar in New Culinary Director Television Personality Owner of Benchmarc Events by Marc Chef of the Year, as well as Outstanding stars Union Square Café, Gramercy Tavern, the Year,” “Best Restaurant,” and “Best New York City and as development chef at The Fat SH Hotel Group Permanent judge on Emmy-winning series Murphy; judge on Food Network’s “Chopped” Restaurant and Best Chef: New York City. The Modern, and Blue Smoke. Past winner, Restaurant in America,” and Esquire’s Duck, outside London. Colorado native and UCLA history major, now “Top Chef”, the top-rated food show on cable; and regular contributor to Food Network Flagship restaurant, Daniel, named a “top James Beard Foundation and Bon Appétit’s “Chef of the Year.” ICE graduate ‘05 recognized as one of New York City’s top female host of “Top Chef: Just Desserts.” Food & programming, including “” ten in the world” by the International Herald “Restaurateur of the Year.” USHG restaurants executive chefs. Author of “Dos Caminos Wine special projects director, including the and “The Best Thing I Ever Ate”; frequent Tribune and the chef has received a Légion have collectively won over 10 individual James Mexican Street Food.” Former positions include annual Food & Wine Classic in Aspen. Former guest on “The Rachael Ray Show” and “The d’honneur from the President of France. Beard awards and several have been voted Border Grill (Los Angeles), Sign of the Dove, special events manager for Chef Daniel Today Show”. “NYC’s Most Popular Restaurant” by Zagat. Brasserie 8 ½, and Rosa Mexicano. Boulud’s restaurant empire. Author of “Talking ICE graduate ‘90 ICE graduate ‘95 With My Mouth Full.” ICE graduate ‘99

4 | ICE CAREER PROGRAMS 2018 ice.edu | 5 “As a career changer, ICE’s Double Diploma program spoke perfectly to CULINARY both sides of my brain. With Culinary Arts, I learned the proper techniques to express my creativity through food, and with Culinary Management, I gained practical knowledge about the food business to turn my creativity ARTS into a profitable career.” — ZACH GRAY Culinary Arts and Culinary Management 2016

Welcome to the foundation of your career — the ICE Culinary Arts diploma program. Think beyond cooking classes. Our award-winning 650-hour comprehensive curriculum is designed to teach you the actual practice and art of cooking through theory, technique, palate training, speed and teamwork. These will be your essentials for success in the culinary landscape.

Your Priority Is Learning. program will be unmistakably global. Thailand, India, Japan, Italy, Spain — the techniques, Ours Is You. ingredients and distinctive flavors of all these Imagine a classroom where you and your progress regions and others will be a part of your culinary matter. With no more than 16 students per class, passport, taking you anywhere in the industry, you will learn the necessities required to thrive in and the world. the culinary industry, as well as forge the personal The ultimate reinforcement of knowledge relationships that will guide you through your comes from real-life application. After 440 hours journey. of intensive classwork, our invaluable externship Every class will teach you a specific skill — program will take you on-site — imagine 210 classes will intensify in difficulty as you continue hours in a restaurant, hotel, catering kitchen, or to grow and develop. Beginning with basic palate other culinary enterprise. With a multitude of development, our chef-instructors will help externship options to choose from, your education train your senses, guiding you through the vast will continue while making your skills razor sharp sea of subtle tastes and flavors, from herbs and through practice. condiments to vegetables and meats. By the end of the Culinary Arts diploma Your evolution will continue through an program, you will be a culinary professional ready introduction — and subsequent mastery — of to tackle any culinary task with ease. culinary techniques such as knife skills, dry- and moist-heat cooking methods, sauce making, You Can Already Taste Your restaurant simulations, and pastry and baking, Success — Now Let Us to name a few. Your chef-instructors’ mentoring will promote your successes and give you the Help You Refine Your Palate. foundation for a great career. Our flexibility and affordable options will allow you to find your culinary voice. What is most Real Life Experience. convenient for you: morning, afternoon, evening? Experiences for Life. We have a schedule that will fit yours. Your culinary roots will be grounded in classical This Is Your Calling ... French technique, however, your experience in the

6 | ICE CAREER PROGRAMS 2018 ice.edu | 7 CULINARY ARTS The diploma program consists of nine courses. The first eight courses are composed of 108 four-hour lessons held at ICE. The ninth course is an off-site externship. The program is constructed as follows:

COURSE 1: GREENS & VEGETABLES - COURSE 4: FABRICATING AND COOKING Course Highlights: 60 HOURS WITH GAME AND LINE COOKING • Bouillabaisse with Rouille Most culinarians begin their culinary journey SIMULATION - 52 HOURS • Fresh Egg Pasta with Basil Pesto by learning how to pare and prepare greens and In this final course of the series, you’ll further • Pad Thai vegetables. After a comprehensive introduction refine your abilities as you focus on preparing game • Northern Indian Lamb Curry to knife skills and food safety, you’ll use a range specialties like rabbit, quail and venison. You will • Sushi of methods for preparing vegetables, progressing also plate entrées as you simulate the experience of from salads to complex vegetarian cuisine, as you cooking in a restaurant. COURSE 7: INTERNATIONAL CUISINE 2 – begin to explore the techniques that underlie fine Course Highlights: CUISINE OF THE MEDITERRANEAN AND cooking. • Roast Squab with Dirty Rice and Pan Gravy THE AMERICAS – 48 HOURS Course Highlights: • Braised Rabbit with Prosciutto and Red Onions Cuisine from the Mediterranean, from Greece to • Whole Roasted Cauliflower with Tahini • Pan Roasted Cod with Manilla Clams and North Africa, exerts an important influence on the Dressing Chorizo way many chefs cook nowadays. You will explore • Grilled Eggplant and Portobello Sandwich with • Grilled Hangar Steak with Caramelized the staple ingredients, various flavor profiles and “As a dual Culinary and Culinary Management student, ICE provided Fresh Mozzarella and Romesco Shallots and Chive Mashed Potatoes key dishes of the region, and use them as a portal to exactly the foundation I was looking for to transition seamlessly into the food • Vegetarian Three-Bean Chili with Ancho and studying the foods of the Americas. industry. The instructors, advisors, curriculum, volunteer opportunities, and Sweet Chili Peppers COURSE 5: PASTRY AND BAKING – Course Highlights: facilities all played impactful roles in my culinary school experience, and I • Grain Bowl with Quinoa/Lentil Pilaf and 52 HOURS • Falafel felt better prepared to approach my new career with confidence.” Roasted Vegetables The skills taught in this course are not just for • Roast Turkey with Mole Negro — desserts – they can be used in savory cooking • Jamaican Jerk Chicken LAUREN JESSEN Jambalaya COURSE 2: FABRICATING AND COOKING as well. From custards and pizza to and • Culinary Arts and Culinary Management 2016 WITH POULTRY, PORK AND LAMB – 48 frozen desserts, you will prepare specialties that HOURS can be part of exciting entrees or memorable finales COURSE 8: CONTEMPORARY CUISINE AND The first in a series of three courses on protein- to the dining experience. MARKET BASKET COOKING - 60 HOURS based cuisine, this course will stress key techniques Course Highlights: Whether it’s hydrocolloids, fermentation or zero- like sautéing, roasting, braising and grilling. • Praline Souflée waste cooking, today’s kitchens rely on innovative Emphasizing sustainability, we’ll teach you to • Sweet and Savory Quick Breads and Biscuits ideas and modern techniques to produce their COMBINE BUSINESS AND CULINARY fabricate the essential cuts and to prepare stocks • Pizza and flatbreads signature dishes. In this course, you’ll study the EXPERTISE TO ACCELERATE SUCCESS and sauces that completely utilize each ingredient. • Crème Brulee methods, and flavors that the best restaurants Then you’ll prepare dishes that allow you to are using to take food to the next level, and Learn your practical kitchen skills while refining your business acumen. Maximize the time of your practice each technique and build your confidence COURSE 6:INTERNATIONAL CUISINE 1 - enjoyable dining experiences. Finally, with a basket career devoted to the classroom experience. Enrolling in our Culinary Management program in and competence. FRANCE, ITALY AND ASIA - 56 HOURS of seasonal ingredients, students will work alone to addition to either the Culinary Arts or Pastry & Baking Arts programs gives you the opportunity to Course Highlights: France: France is considered the touchstone for create unique menus that demonstrate their skill “double major” and gain two diplomas, bringing you knowledge and expertise in both while offering Sous Vide Chicken Breast with Jus Lie all western cuisines – and for good reason. In this and creativity. • valuable tuition incentives. • Sautéed Duck Breast with Orange Gastrique course, students become familiar with characteristic Course Highlights: • Pan Roasted Rack of Lamb with Red Wine pan ingredients, methods and dishes from some of the • Fermentation, Preserving and Pickling sauce most important culinary regions in the country: • Introduction to Hydrocolloids The ICE Double Diploma program offers you the option to efficiently develop your culinary skills and • Grilled Brined Pork Chop with Caramelized Provence, Burgundy, Normandy and Alsace. • Zero-Waste Cooking››44 earning potential, offering a savings of 10% of tuition when you combine the Culinary Arts or Pastry Onion and Bourbon Sauce • Cooking of the Contemporary Masters & Baking Arts Program with the Diploma in Restaurant & Culinary Management. Italy: Regionality is the essence of all things Italian COURSE 3: FABRICATING AND COOKING and this concept is central to our presentation of COURSE 9: EXTERNSHIP - 210 HOURS WITH BEEF, VEAL AND SEAFOOD - Italian cuisine. We’ll focus on , Tuscany, At the end of their in-class training, all students 56 HOURS Abruzzo, and other regions that comprise what complete an externship course. While ICE strongly Structured in the same way as Course 2, you’ll we think of as modern-day Italian cuisine. Using recommends that students extern in restaurant fabricate steaks, paillards, cutlets and chops, and authentic recipes and ingredients, students come kitchens, they may request venues such as hotels, prepare soups, brown sauces and pan sauces as to appreciate the diversity and simplicity that catering companies, corporate dining rooms or test you continue to deepen your understanding of characterize this important European cuisine. kitchens in order to meet their professional goals. fundamental techniques. You’ll also apply these methods to seafood, including flat fish, round fish Asia: The panoply of Asian flavors and techniques and shellfish as you prepare dishes that highlight exert a growing influence on culinary arts around the the special skills that these foods require. world. Understanding how to use the herbs, spices, Course Highlights: ingredients and methods that characterize these • Braised Osso Bucco with Risotto cuisines is a necessity in today’s global food scene. • Sautéed Filet Mignon with Bearnaise Centering on flavor profiles and specific techniques, • Lobster Bisque this course acquaints students with the essential • Grilled Swordfish with Beurre Rouge dishes of India, China, Japan, and Thailand.

8 | ICE CAREER PROGRAMS 2018 ice.edu | 9 PASTRY & BAKING ARTS

Recognized as one of the top pastry and baking programs in America, our 610-hour diploma program will arm you with the essential elements required to succeed as a professional baker or pastry chef. Roll up your sleeves and get ready.

Now Is the Time – chef-instructors, who will guide you through the A Large School Offering an crucial components of this complex and graceful Make Your Mark. art form. Intimate Experience. Take a breath and a proud step forward. You are Imagine a curriculum that sets you on the With no more than 16 students per instructor, your about to become part of a tradition that will set path to becoming an accomplished professional, learning is our main focus. By the program’s end, you on the road to success. The ICE Pastry & creating flaky croissants, silky gelato and crusty you will have made everything from and Baking Arts program delivers an amazing wealth of breads. Signature desserts, elegant tiered cakes confections to classic breads and elegant desserts skills and knowledge. Graduates of our renowned and decadent chocolates will also be part of your with ease, preparing you to create intricate and program have gone on to win national awards, repertoire. It is a remarkable journey that begins imaginative recipes of your own. write top cookbooks and appear on TV and in all with a comprehensive exploration and critical We offer you a personal experience that extends leading food magazines. tasting of ingredients to learn how flavors and far beyond the classroom. Our Career Services staff textures combine. You will progress through is here for you and your career ambitions. Old World, New World development of all the -based products from delicate strudel to tarts and puff pastries. Externships Put Your Career and the Whole World. Our breads are a special source of pride with a Drawing from the rich baking and pastry curriculum designed by Sim Cass, the renowned in Motion Right Away. traditions of France, Italy, Austria and founding baker of Balthazar Bakery. You will learn After 400 hours of careful instruction and practice, Switzerland, as well as contemporary American to prepare all the yeast-raised favorites from bagels you are ready for the exam that matters: real-world variations, our Pastry & Baking Arts program is and brioche to pizza and baguettes. experience. Through our unsurpassed externship not only international in scope, but also constantly With a strong emphasis on theory, you will program, you will spend 210 hours on-site in a evolving through modern global influences. Our progress through cakes and chocolate, learning restaurant, hotel, catering kitchen or other pastry award-winning program and curriculum have been the key ratios and methods that allow you to go enterprise. With a multitude of externship options shaped by two chefs, first by Nick Malgieri, the beyond the recipes to create your own formulas. available, ICE can get you started in a wide range former executive pastry chef at Windows on the You will learn how to decorate until inscriptions of establishments, including many of LA's best World and a member of Pastry Art & Design’s 1998 and piping become second . Ultimately you restaurants. You will put your skills to work in real and 1999 “Ten Best Pastry Chefs’ roster.” More will apply these skills to create a tiered of time in an actual kitchen outside of the classroom recently, Creative Director Michael Laiskonis has your own design. Chocolate confections are also walls. Best of all, these externships frequently turn continued the program’s development, applying part of the curriculum, from the simple truffles to into job offers and provide you with invaluable his experience as former executive pastry chef at intricate showpieces. contacts for the rest of your career. You will live the Le Bernardin and 2007 winner of the prestigious excitement of pursuing your dream. “Outstanding Pastry Chef in America” award from the James Beard Foundation. “An ICE education is one of the most rewarding, awe-inspiring Like Our Curriculum, investments you can make in yourself. From day one you become part of a broad network of creative classmates, industry influencers and a team You Will Evolve. of staff dedicated to helping you succeed.” — In no other culinary field do art and technique AMY SIMIDIAN combine so beautifully as in pastry and baking. Pastry & Baking Arts 2016 Your hands-on education will be guided by our

10 | ICE CAREER PROGRAMS 2018 ice.edu | 11 PASTRY & BAKING ARTS The diploma program contains nine courses. The first eight courses are composed of 100 four-hour lessons that are held at ICE. The ninth course is an off-site externship. The program is constructed as follows:

COURSE 1: INTRODUCTION TO BAKING basis of so many pastry items. Included are: • A classic assortment of cakes, including opera, TECHNIQUES AND INGREDIENTS: PART I - • The trio of classic : pâte brisée (flaky), miroir, , crepe and royale. 44 HOURS pâte sucrée (sweet) and pâte sablée (cookie) to • Our plated dessert section includes theory, The program begins by giving students an in-depth make individual tarts and pastries. preparation and presentation of multi-element, understanding of the ingredients, techniques and • Laminated or layered doughs, including puff contemporary plated desserts. Students procedures they will use throughout the program: pastry, croissant and Danish doughs, both by recreate and prepare recipes by award-winning • Identification and discussion of the essential hand and with a commercial sheeter. chef and ICE Creative Director, Michael ingredient groups: sugar, dairy and fruit. • Proper rolling techniques for preparing tarts, Laiskonis. • Weights and measures, culinary math, food galettes, pies (single-crust, two-crust, and safety, sanitation and equipment identification. lattice), palmiers, mille-feuille, fruit strips, COURSE 7: CHOCOLATE CONFECTIONS - • Introduction to basic decorating skills, the pithiviers, croissants, pains au chocolat and a 44 HOURS use of a pastry bag, and making and utilizing variety of Danish specialties. Of the various mediums used by pastry chefs cornets. • Specialty pastry shop items including phyllo, to express their vision, none is more seductive • Techniques for preparing fruit-based desserts, donuts, cannoli, sfogliatelle and hand-stretched than chocolate. This comprehensive course takes including poaching, roasting, macerating, classic strudel. students beyond the basic techniques and allows drying and candying. them to experience the joy of creativity as they • The theory and practice of sugar cookery COURSE 5: CAKES, FILLINGS, produce and assemble a chocolate showpiece. including the preparation of sugar syrups, AND ICINGS: PART I - 48 HOURS Students will learn: glazes, fudge and caramel. From the humble to the classic génoise, • Chocolate production, theory and tempering students go beyond the recipes to explore the theory methods. COURSE 2: INTRODUCTION TO BAKING and technique of cake making and expand their • Dipping and enrobing. TECHNIQUES AND INGREDIENTS: PART II - abilities to create original cakes. Students will learn: • Preparation of fondant, truffles, butter crunch 56 HOURS • Butter-based and egg-foam cakes, including and nougatine; molded, dipped and filled All well-executed desserts rely on a mastery of layered and rolled versions. chocolates; and the highlight of this section, fundamental techniques. In this course students • The theory of batter balance as they prepare showpieces. begin the journey toward that goal by learning: cakes using various mixing techniques • Advanced methods including piped and framed • The basics of egg theory as they prepare including: one-stage, high-ratio and creaming centers and isomalt casting. egg-based desserts like crème brûlée, bread method. Cakes prepared include carrot, pound, COURSE 9: EXTERNSHIP - 210 HOURS pudding, custards and éclairs made with pâte white, yellow, crumb and chocolate along with COURSE 8: CAKE DECORATING - 56 HOURS At the end of their in-class training, all students à choux. muffins. Egg-foam cakes such as angel food, Cake decorating represents the ultimate fusion of art “After a successful 20 years in some amazing kitchens, are assigned an externship. While the Institute of I’d earned a lot of opportunities — and I chose to join • Preparation of additional egg-based desserts chiffon and génoise are also included. and craft. The students’ effort and practice in prior Culinary Education recommends that students the team at ICE. I have always admired ICE, and such as soufflés and . How to prepare • Icings and fillings such as curds and ganaches classes is rewarded as they take their skills to a new extern in restaurant kitchens, they may request education is the perfect opportunity for me to give back, a variety of along with classic as well as both Swiss and Italian - level by preparing tiered cakes. Students learn: venues such as hotels, catering companies, to inspire the next generation of chefs to enjoy and excel pastry cream. based buttercreams. • Buttercream flowers and borders, royal icing corporate dining rooms, or pastry shops in order to in a career in culinary or pastry arts.” • Production of frozen desserts such as ice • A wide variety of piped, dropped, molded, bar and fondant (draping, crimping and ruffling) meet their professional goals. — creams and sorbets. and sheet cookies including biscotti, brownies, • Gum paste flowers, including azaleas lilies, MICHAEL LAISKONIS madeleines, macarons, spritz, Florentines and roses and more. ICE Creative Director; Former Executive Pastry Chef, Le Bernardin; COURSE 3: BREADS AND OTHER YEAST- rainbow cookies. • Floral arrangement and tiered cake assembly Award Winner: James Beard Foundation “Best Pastry Chef in America” including splitting, filling, crumb coating and RAISED DOUGHS - 36 HOURS 2007; IACP “Culinary Professional of the Year” 2014 Bread is at the crossroads of the culinary and baking COURSE 6: CAKES, FILLINGS, the usage of marzipan for covering cakes and arts. At the heart of this deceptively simple food is AND ICINGS: PART 2 - 52 HOURS making flowers, fruits and vegetables. Finishing some of the program’s most challenging material. Batters produce more than the familiar cakes we techniques like petal dusting and tier assembly. • The technique and theory of working with often see: more complex techniques give us not This course culminates in the creation of an yeasted doughs: fermentation, dough only an international assortment of cakes, but original two-tiered . hydration, temperature control, kneading and cookies as well. Covered here are: formation methods. • Complex layered goods including plain and • How to calculate and utilize bakers’ chocolate-nut sponges, génoise mousseline, percentages, as well as pre-ferment, sour and joconde and pain de gênes. straight dough formulations. • Application of this theoretical knowledge by baking a variety of breads, including braided, “I love to be a small part in other people’s happiness. ICE is opening olive and sourdough loaves along with brioche, my eyes to all sides of the business in a timeline that allows me to work bagels, baguettes, foccacia and pizza. full time as well. ICE is teaching me how to keep focused on my vision and manage all the details of it.” COURSE 4: PASTRY DOUGHS - 64 HOURS — Mixing, rolling, turning and forming: these are CRYSTAL HANKS the essential skills students master as they learn Pastry and Baking Arts 2011 & Culinary Management 2012 to prepare the wide variety of doughs that are the

12 | ICE CAREER PROGRAMS 2018 ice.edu | 13 The 316-hour diploma program contains 9 courses, which RESTAURANT & are divided into 158 lessons (211 lessons in evening classes). CULINARY The program is constructed as follows: COURSE 1: CONCEPT DEVELOPMENT & COURSE 4: PURCHASING & COST MANAGEMENT MENU DESIGN - 45 HOURS CONTROL - 45 HOURS This course is designed to acquaint students with Strategies for purchasing and control are vital for will be there to the realities of a culinary business concept — from the success of any culinary operation. This course Get Ready to Build – creativity to profitability. By surveying the industry, examines labor, beverage and food costs, and mentor and support students explore all types of operations, analyze revenue control. Purchasing guidelines, inventory Your Vision. you as you grow in concepts, as well as research feasibility and location and control, employee-performance standards, your career. Nothing selection. Students gain the knowledge required productivity and scheduling, use of point-of-sale You are an innovator. When you close your eyes, makes us prouder to develop and refine their ideas. This course systems, computers, and new technology are also you see yourself managing and building a culinary than welcoming back also gives a comprehensive view of key aspects reviewed. business – maybe even your own. ICE’s diploma of the menu, including planning, pricing, layout a former student as a in Restaurant & Culinary Management offers the and design. Students prepare sample menus as COURSE 5: SUPERVISORY MANAGEMENT & new colleague. complete, sophisticated, and pragmatic curriculum a project, which will become part of their final FOOD SERVICE LAW - 45 HOURS The program business plans. People are the most important resource in any that you need to achieve your dream – and keep it explores all the areas culinary business. In this course, students focus successful. We will teach you how to connect with that define a successful COURSE 2: MARKETING - 30 HOURS on the major functions of management, including your audience and market your establishment so Culinary businesses are marketing businesses leadership, motivation, communication, hiring enterprise. Beginning that your culinary enterprise succeeds. from the moment an idea is developed through practices, recruitment, training, discipline and with concept and Restaurants, catering operations, cafes, opening and operation. This course provides a staff organization. In addition, this course focuses marketing, our goal comprehensive examination of how a marketing on the legal rights and responsibilities of owners brewpubs and specialty food stores are businesses. is to help you express plan is developed, including market research, and operators. Topics include labor relations, ICE is a school for culinary business, teaching your unique vision. positioning, product mix and life cycle. It includes employment law, real estate and contracts. Various you the strategic and operational aspects of such development of potential strategies for advertising, business structures are also surveyed. As it takes shape, we ventures and helping you maximize your financial merchandising, public relations, social media and help you work through successes while doing what you love. By the time promotion. COURSE 6: SERVICE MANAGEMENT - the financial, legal 30 HOURS you complete our diploma program, you will have a and technical aspects COURSE 3: FOOD SAFETY - 16 HOURS Managing the front of the house requires particular fully developed business plan complete with menu, including purchasing, Proper food handling and safety procedures knowledge and skill. Students are introduced to marketing and finance elements that will ensure a are important elements of a successful culinary the tools and techniques of service and service management, facility prosperous culinary enterprise. business. In this course, students earn the management in restaurants and other foodservice design and food safety so that at the end your vision program in addition to either the Culinary Arts nationally recognized ServSafe certification while operations. This course also covers how to build Our Business Is to becomes a fully articulated business plan. or Pastry & Baking Arts programs gives you the learning the essential principles of food safety. customer satisfaction. opportunity to “double major” and gain two Teach You the Business. COURSE 7: FINANCE & ACCOUNTING - Student Diversity Will diplomas, bringing you knowledge and expertise in 45 HOURS There is no other program like this in California. Enrich Your Experience. both while offering valuable tuition incentives. A working understanding of the numbers is With a pragmatic focus designed to give you the critically important to culinary success. The Our students’ varying goals and past experiences curriculum for this course focuses on the use skills to operate a successful culinary enterprise, keep our program unique. Your typical classroom will Start Here With Us – of financial statements as a tool for control and our faculty comes with a great depth of real-world include: career changers from diverse professions Then Go Anywhere. decision-making. Topics include balance sheets, experience. This means that you study with experts statements of net income, break-even analysis, cash such as marketing, finance, nursing and construction; who are at the cutting edge of the industry, with There is no better place to start your career than flow and financing. Budgets, industry standards recent college and high school graduates; and even experience that brings the curriculum to life. Los Angeles. With a huge number of world- and variation analyses are emphasized. Actual case working chefs in the industry who want to learn more studies are used to provide real experience. The program is built around 9 essential renowned food venues and a diverse food scene, about the business side of restaurants. studying and working here is a huge advantage. courses designed to take your vision and transform COURSE 8: BEVERAGE & WINE – 30 HOURS it into reality with a business plan that you create, Our extensive industry relationships offer Beverage sales is a challenging business. This beginning with your first class. Through role play, Combine Business unparalleled opportunities for networking and course explores all areas of beverage service, group projects and case study analysis, each course placement. Even after you graduate, ICE is here to including wine, spirits, beer, mixology, nonalcoholic and Culinary Expertise to drinks and bar design. Wine tasting and will teach you another aspect of what it takes to be help you. Accelerate Success. appreciation is included. Students will study proper a success as both a manager and an owner. alcohol service and receive safe beverage service Being located in Los Angeles is an incredible Pursue your vision with every tool to succeed. certification. advantage that we constantly exploit. Through field Enrolling in our Restaurant Culinary Management trips and guest lectures, ICE goes beyond book- COURSE 9: FACILITIES AND DESIGN - 30 HOURS learning to let you meet and network with industry This course examines how to bring a concept from notables as you connect with the vibrant culinary “ICE gave me a more professional take on the industry that I would design through construction and final inspection. scene. Our “Meet the Culinary Entrepreneurs” not have had otherwise. Aside from the affordable tuition, the Whether they’re planning to renovate or build a series brings experts from around the nation curriculum intrigued me. I felt it was the best well-rounded school for restaurant from scratch, students gain insight into to share their insights, giving you a national what I plan on doing with my career.” capital costs and budgeting, as well as how to work with architects, designers and contractors. Topics perspective. — CHRISTINA FERRO include equipment and systems basics, space Most importantly, our instructors’ commitment Culinary Management 2012 analysis, product and people flows, kitchen and to your success does not end at graduation. They interior design.

14 | ICE CAREER PROGRAMS 2018 ice.edu | 15 ICE's 3rd floor Learning Resouce Center Selected Externship Placements from L.A. Campus AbaC Restaurant Andrea at Pelican Hill Border Grill EXTERNSHIPS, Bottega Louie B.S. Taqueria Cassia JOB PLACEMENTS & Crème Caramel LA Clark Street Bread CAREER SERVICES DisneyWorld Florida Hearth & Hound Herringbone Jon & Vinny's Kato La Scoula at Eataly Little Prince Manuela Practice Your Craft in Choose Your Track, Marche Moderne Mar’sel at Terranea Resort the Most Authentic and Make Your Success. Milk Bar Learning Environment. An ICE externship gives you a chance to customize Spago Majordōmo In Europe, aspiring chefs learn their trade through your education. For example, your special interest may be seafood, farm-to-table cuisine, or luxury Otium LA apprenticeships. ICE’s global teaching perspective Otoño hotels. During the externship process, we will gear takes inspiration from this centuries-old tradition, Redbird with the final course of its Culinary Arts, Pastry your search towards the goal of placing you in that Simmzy's Gastropub & Baking Arts and Hospitality Management particular type of establishment. Soho House West Hollywood programs stuctured as a hands-on externship. Each You might choose to take an externship Sotto student in these programs is required to complete outside of the restaurant environment. Alternative The Arbour this critical training before graduation. externship and employment options include hotels, “The graduates and externs we have hired Valerie Confections over the years from the Institute of Culinary Your externship integrates and further hones catering, special events, food media and culinary Wolf Education have always come to us informed, WP24 your skills and gives you real-world application of sales. eager to work and well-trained.” 71Above your knowledge, frequently resulting in both a job — offer and new, valuable connections. The strength Our Staff Has the DREW NIEPORENT Job Placement & Career Services Selected Externship and breadth of ICE’s extern program is impressive. Connections. President, Myriad Restaurant Group ICE annually places over 500 externs in almost 300 Over 20 years, has opened over 30 restaurants around the We’re proud to present a robust offering of job such diverse topics as restaurant management, food Placements from NYC Campus world including Nobu, Bâtard, Montrachet, and Tribeca Grill. different establishments – the very same types of Our career services advisors consider your opportunities from our community for each ICE writing and starting a catering business, as well as Past winner, James Beard Foundation Restaurateur of the Year Aquavit settings you aspire to work in after graduation. career aspirations, skills, schedule and academic graduate, but we’re prouder still of the people that individual advisement sessions on resume writing, and inductee in Nation’s Restaurant News Hall of Fame. Blue Hill record, to pair you with partner sites to find the make it happen. From Career Services to our alumni interview skills and professional development. Blue Smoke most beneficial placement. Externships may be network, you stay connected. The community that As graduation nears, our Career Services Get Your Feet in Bouchon Bakery paid or unpaid, and are structured so that your you join here goes far beyond your classroom. department works closely with you in developing Butter Some Amazing Doors performance is monitored by ICE’s professional ICE starts you with success in mind. In your your professional presence, matching your goals Carlo’s Bake Shop staff, with subsequent feedback and evaluations first week here, you’ll meet with one of our Career with members of our employer network. Whether a (and Kitchens). Daniel incorporated into your overall grade. Services team members to begin building the plan bustling, highly-regarded restaurant, or an artisanal The range of ICE externships reads like a who’s Del Frisco’s Grille Most culinary and hospitality schools in for your future. Throughout your education, you’ll bread bakery, we help you get there. And because the who of the culinary world. In New York City, that Dominique Ansel America and Europe do require externship benefit from a full range of services to help get doors of our Career Services department are open to includes leading restaurants such as Union Square Eataly programs for their students. Employers and your start in the food business: job fairs, in-house all alumni regardless of graduation date, your ever- Cafe, Del Posto, Jean-Georges, Eleven Madison Eleven Madison Park students routinely agree that it is a fantastic workshops and career development seminars on expanding network stays with you for a lifetime. Park, Le Bernardin and Per Se. The multiple opportunity. Empellon Taqueria restaurants owned by chefs Dan Barber, Daniel Food52 Boulud, Andrew Carmellini, , Tom Gramercy Tavern Colicchio, , Daniel Humm, Hyatt Bridgewater Thomas Keller, Nobu Matsuhisa, Alfred Portale, “The talented chef-instructors at ICE clearly WE WROTE THE BOOK ... Jean Georges teach students skills that prepare them for the Eric Ripert, Missy Robbins, Jean-Georges reality of working at the highest level in the Written by ICE President Rick Smilow and co-author Anne E. McBride, Locanda Verde Vongerichten and restaurateurs Joe Bastianich, restaurant industry. We rely on ICE as an “Culinary Careers: How to Get Your Dream Job in Food, with Advice from Madison Lee Cakes Danny Meyer and Stephen Starr took a combined integral partner in recruiting well-trained new Top Culinary Professionals” (Clarkson Potter, May 2010) can provide a Mark Forgione 118 student externs in 2017. Getting your foot in the staff, full of potential!” roadmap for career success. The book includes candid portraits of dozens door with this caliber of culinary leaders via an ICE — and dozens of coveted jobs at all levels to help you find your dream Mission Chinese Food externship could be the start of the career you have MICHAEL ANTHONY position. “Culinary Careers” is a guide to navigate the seemingly endless The Nomad Executive Chef/Partner, Gramercy Tavern and Untitled range of career opportunities in the food industry today. dreamed of. Oceana 2015 James Beard Award Winner for Outstanding Chef in In the Los Angeles market, we are having “For anyone in the food service business, or even thinking One Girl Cookies America. 2012 James Beard Foundation winner for Best Chef: about it, this is a must-have guide.” — TIM ZAGAT success placing students in similar high-level New York City. Formerly Executive Chef of Blue Hill at Stone Prune establishments. The chefs and managers at these Barns. Gramercy Tavern has been the #1 or #2 Most Popular Rachel Ray Every Day top restaurants tell us they are "hungry" to have Restaurant in NYC Zagat Guide from 2009 to 2016. Red Rooster you join them. For more information, including graduation and placement rates, please visit: www.ice.edu/career-programs Telepan The Chocolate Bar The Peninsula New York 16 | ICE CAREER PROGRAMS 2018 Union Square Café ice.edu | 17 ICE on TV Dozens of ICE alumni and chef- Alumni Honors instructors have made their mark on AWARDS, HONORS & food-related television shows and feature 2018 James Beard Foundation Best Chef NYC segments, including: RECOGNITION Award MISSY ROBBINS Chef/Owner, Lilia and Misi, Brooklyn, NY CAKE BOSS FOOD NETWORK Tony Albanese Jenny McCoy 2016 James Beard CBS IN THE KITCHEN ICE alumni, faculty, and administration have been proudly Foundation Outstanding Virginia Monaco FOOD NETWORK Personality/Host Award Brendan McDermott STAR decorated with the industry’s top honors. An ICE education for “A Chef’s Life” (PBS) James Briscione Alicia Sanchez VIVIAN HOWARD Brian Buckley puts you in some amazing company. Chef/Owner, Chef & the Chad Pagano FOOD NETWORK Farmer, Kinston, NC THE KITCHEN CHEF RACE Jenny McCoy UK VS. US Pippa Calland GOOD DAY NEW Ronaldo Linares YORK School Media Distinctions 2004 James Beard James Briscione School and Foundation Rising Star CHOPPED Administration Awards Chef in America Award James Briscione GOOD MORNING In a past Best Of edition, ALLISON VINES- Heather Priest AMERICA Ros Balducci Madison Mangino Lee New York magazine RUSHING Ronaldo Linares named ICE “Best Executive Chef, MILA, New Orleans Andrea Glick HELL’S KITCHEN Culinary School in Ulli Stachl Elizabeth Bianchi New York” Berthsy Ayide Krupa Patel Jeremy Hanlon Matt Sigel Abigail Hitchcock Maryann Salcedo Other national James Anthony Paris James Casey Beard awards have been Paul Yeaple Wendy Liu won by Amy Roth Chris North GINA DEPALMA, Laurielle Clark “2003 Chef of the Year” from American CLAUDIA FLEMING, 2015 winner of IACP Culinary Educator of the Year Pnina Peled RESTAURANT Culinary Federation’s Los Angeles chapter JAMIE TIAMPO, CHRIS GESUALDI Rory O’Farrell DIVIDED STEVE SAMSON DENISE MICKELSON ICE Chef-Instructor Pippa Calland James Briscione ICE was one of three Chef/Owner, Sotto + Rossoblu Virginia Monaco and ED BEHR in culinary institutes Anthony Ricco SHARK TANK included in article titled assorted Pastry Chef, Other Recognition Reggie Anderson Guy Vaknin “An Inside Look at Chef and Media, and Daily Meal’s 2014 list of America’s 50 Best David Seigal America’s Finest Culinary “Who’s Who” categories. Bakeries includes TIM HEALEA’S Little T Abe Lopez TODAY SHOW A student team from ICE won Food & Wine Schools”, Bakery and CONNIE MCDONALD’S Levain Marc Murphy Michael Cecconi magazine’s “Tool Jam” competition three out of Allison Fishman New York Restaurant Bakery. Raymond Watson Emmy: Outstanding the four years the program existed. Trish Magwood Insider magazine Reality-Competition COOKING CHANNEL Denisse Oller Program, “Top Chef” Chicago magazine’s 2011 “Best New New York Mayor Michael Bloomberg chose ICE EDEN EATS Kelly Senyei GAIL SIMMONS Restaurant” designee as the site for his 2012 top NYC staff party. Eden Grinshpan Elisa Strauss “Throwdown with 2010. JONCARL LACHMAN COOKING CHANNEL ” Russian restaurant powerhouse Dve Polachki Simmons has been a Executive Chef, Vincent, Chicago UNIQUE SWEETS Sohui Kim Saveur magazine chose ICE as their international education permanent judge on Zac Young Kim Kushner included ICE in a round- partner for the 2012 opening of culinary Top Chef since the show’s Dave Crofton up of “100 Culinary 2011 Eater award for Austin “Restaurant of institutes in St. Petersburg and Moscow. start in 2006, and is a COOK YOUSELF THIN Things We Love” the Year” TEXAS RANCH frequent guest on NBC’s Allison Fishman IACP 2015 Award of Excellence for Culinary JAMES HOLMES StarChefs.com chose ICE as their official school HOUSE “Today” and ABC’s “Good School of the Year Executive Chef, Olivia, Austin partner in support of their annual International EVERYDAY FOOD Ignacio “Nacho” Quiles Morning America” Chefs Congress in New York City. Margot Olshan TOP CHEF ICE’s President, Rick Smilow, is a past winner FOOD NETWORK Gail Simmons Staff Awards Dessert Professional chose ICE as the site of of the IACP’s “Culinary Entrepreneur of the ASIA Arnold Myint their “Ten Best Pastry Chefs” award ceremony Year” award of excellence. Smilow was also Eater's national 2017 "Restaurant of the Year" Dan Segall Ashley Merriman 2014 winner of IACP’s Culinary Professional of and party for ten years in a row. Alex Eusebio designated as the annual honoree by the New MASHIMA BAILEY the Year and 2008 winner of the James Beard York Association of Culinary Teachers. F WORD STARRING Freddy Guerreiro First and most Executive Chef, The Grey, Savannah Foundation’s Outstanding Pastry Chef in America The U.S. State Department chose ICE chef- GORDON RAMSEY Sara Nguyen prominently mentioned MICHAEL LAISKONIS instructors to go on trade missions in Indonesia Maria Tampakis Joe Paulino culinary school in In 2014, the Funky Gourmet in Athens, Greece, Creative Director and Chef-Instructor and Vietnam to promote American ingredient Tina Bourbeau Gourmet magazine’s run by GEORGIANNA HILIADAKI and NIKOS exports. FOOD NETWORK Adrienne Cheatham ICE and its staff have been quoted and “CHALLENGES” New York issue ROUSSOS was awarded two Michelin stars. Designated as one of “Top noted numerous times in media outlets Eva Torres TOP CHEF JUST Ten Pastry Chefs” of 2017 Over the years, teaching at ICE has been an including: Michelle Bommarito DESSERTS by Dessert Professional important stop in the path towards larger 2014 & 2015 James Beard Foundation Lucy Martin Melissa Camacho magazine culinary media success. Authors and TV Elisa Strauss Malika Ameen Best “Television Program, In Studio or KATHRYN GORDON chefs Anne Burrell, Alex Guarnaschelli, Sara Toba Garrett Seth Caro Fixed Location”; 2003 & 2005 James Beard ICE Chef-Instructor Moulton, and James Petersen were all at one Zac Young Foundation “Television Segment” point ICE faculty members. FOOD NETWORK GRETA ANTHONY HEARTLAND TABLE THE TASTE Producer, Martha Stewart Amy Thielen Lee Knoeppel

18 | ICE CAREER PROGRAMS 2018 ice.edu | 19 Though the Institute of Culinary Education has always operated in New York City, it has consistently A SAMPLE OF ICE’S drawn students from other parts of the country and world. Many have come from California, and some of them, as well as alumni from the east coast, have found their way west and presently have thriving WEST COAST ALUMNI culinary careers in California and other west coast states. Here are eight to meet.

DOMINICK MAIETTA Culinary Arts, 2003 SARA DESERAN Culinary Arts, 1997 ZOE NATHAN Culinary Arts, 2001 TIM HEALEA Culinary Arts, 1998 CHEF DE CUISINE/DIRECTOR, COQUETA RESTURANT (San Francisco) CO-OWNER/DIRECTOR OF MARKETING FOR TACOLICIOUS (SAN FRANCISCO) PASTRY CHEF/CO-OWNER, RUSTIC CANYON, HUCKLEBERRY CAFE, MILO + OLIVE, HEAD BAKER/FOUNDER, LITTLE T AMERICAN BAKER (PORTLAND) CASSIA (LOS ANGELES) HONORS Coquetta has been on the San Francisco Chronicle’s “Top 100 CUISINE Modern Mexican HONORS Top 35 Under 35 by Food & Wine (2004), Leadership Award Restaurants on Bay Area” for four consecutive years. In 2011, Salinas HONORS StarChefs Rising Star; James Beard Outstanding Pastry Chef, for Quality by Modern Baking (2010), Rising Star by StarChefs (2011) WORK BACKGROUND Food media work as Senior Editor at San made Esquire Magazine’s “Best New Restaurants” list. Semi-Finalist Francisco magazine, and contributor to Sunset, Saveur, and C. WORK BACKGROUND Interned with famed Portland bakery, Pearl WORK BACKGROUND Soho House NY, Café Noir, Salinas, Blue Hill WORK BACKGROUND Lupa (NYC); Joe’s (Venice); Jardinière, Tartine Bakery after completing ICE, and was the head baker there for 9 years. In DID YOU KNOW? Sara has published four cookbooks including Stone Barns and Meigas Bakery (San Francisco) 2008 he opened up Little T American Baker. Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More (2014); COMMENTS ON ICE “ICE completely changed the course of my life SAKE! (2006); Picnics: Delicious Recipes for Outdoor Entertaining DID YOU KNOW? Zoe published her first cookbook, Huckleberry, in DID YOU KNOW? Tim competed in the 2002 Coupe Du Monde de la and for that I’m incredibly grateful. I wouldn’t be the chef I am today (2004); Asian Vegetables: From Long Beans to Lemongrass, a Simple 2014, and her recipes have been featured in Food & Wine, LA Magazine, Boulangerie with the Bread Bakers Guild Team USA, taking home the without the foundation of knowledge gained at ICE, as well as the Guide to Asian Produce (2001) Huffington Post, and Food Network. silver medal. support and connections the school provided”.

MEADOW RAMSEY Pastry & Baking Arts 2002 VIC CASANOVA Culinary Arts, 2003 STEVE SAMSON Culinary Arts, 1997 RACHEL YANG Culinary Arts, 2001 EXECUTIVE PASTRY CHEF, KISMET (LOS ANGELES) CHEF/OWNER, PISTOLA (LOS ANGELES) CHEF/OWNER, ROSSOBLU, SOTTO, SUPERFINE PIZZA (LOS ANGELES) CO-OWNER/EXECUTIVE CHEF, RELAY RESTAURANT GROUP JOULE, REVEL & TROVE (SEATTLE); REVELRY (PORTLAND) CUISINE Modern California with Middle Eastern accents HONORS Gusto Restaurant was one of Esquire Magazine’s Best New HONORS Rossoblu, Top 10 Restaurants in LA, Los Angeles Times, 2017 Restaurants for 2012 Chef of the Year, Los Angeles Magazine, 2012; Best New US Restaurants, CUISINE Modern Korean Fusion WORK BACKGROUND Campanile (L.A.), Squirl (L.A), Craft (NYC), Esquire Magazine, 2011 Gramercy Tavern (NYC) WORK BACKGROUND Gramercy Tavern (NYC), Buca Giovanni (San HONORS JBF “Best Chef Northwest” nominations in 2013, 2014, Francisco), Caeser’s Palace (Las Vegas), Il Terrazzo (Scottsdale), Culina WORK BACKGROUND Pizzeria Ortica, (Executive Chef / and 2015. Trove was one of GQ Magazine’s “Outstanding Restaurant in DID YOU KNOW? Meadow began working in restaurants as a teenager (Beverly Hills) Partner);Sona Restaurant (Executive Chef); Piero Selvaggio Restaurant America” in 2015. in Seattle. She was working in non-profit sector in NYC during the 9/11 Group (Executive Chef) attack. That milestone event influenced her to “switch gears” and pursue MENTOR Chef Cesare Casella at Beppe in NYC, Vic’s ICE externship site. WORK BACKGROUND Per Se, DB Bistro Moderne and Alain Ducasse her passion for pastry and baking. DID YOU KNOW? Steve was born to a Bolognese mother and American (all in NYC) before moving to Seattle. DID YOU KNOW? In 2011, Bronx-native Vic competed against Iron father and was exposed to the pleasures of Italian food at a young age. Through Chef Geoffrey Zakarian. The “secret ingredient” was live trout. BOOKS In 2017, published My Rice Bowl, a cookbook with 75 recipes the experience of helping his mother in the kitchen and annual family trips to based on her Korean fusion cuisine. Italy, he eventually was propelled toward a career in Italian cooking.

20 | ICE CAREER PROGRAMS 2018 ice.edu | 21 OUR ALUMNI ICE is proud of its alumni and their accomplishments. From four-star restaurants to food media, from test kitchens to personal chefs, our alumni continue to earn accolades and career success. Here is a sampler:

Chefs & Chef/Owners ARNOLD MYINT – 2004 Pastry & Baking Chef and Owner, blvd Nashville, PM, Suzy Wong’s ARMANDINO BATALI – 1998 House of Yum, Nashville, TN; contestant on “Top CLAUDIA FLEMING – 1988 Chef and Owner, Salumi Restaurant / Salumi Artisan Chef ” (season 7) and Food Network personality Pastry Chef/Owner, North Fork Table & Inn, Cured Meats, Seattle, WA DAN OBUSAN – 2004 Southold, NY; Winner, James Beard Award Corporate Chef – Food Strategy & Global Food Outstanding Pastry Chef, 2000 JAMES HOLMES – 2001 Innovation, Starbucks Coffee Company, Seattle, WA Chef and Owner, Lucy’s Fried Chicken, Austin, TX; MADISON MANGINO – 2007 Bon Appetit’s Top 10 New Restaurants 2009 for ANTHONY RICCO – 2001 Owner, Madison Lee Cakes, New York, NY; Olivia Executive Chef, The William Vale, NYC; contestant Dessert Professional Magazine’s Top 10 Cake Artists on “Chopped” in North America, 2015 MATT HYLAND - 2005 Chef and owner, Emily and Emmy Squared, MISSY ROBBINS – 1995 CLARISA MARTINO – 2004 Brooklyn, NY Executive Chef, Lilia, NYC, Misi, Brooklyn; Executive Pastry Chef, Gato, NYC, Mesa Grill, Las selected for Food & Wine 2010 Best New Chef Vegas, Bahamas; runs pastry operations at Chef VIVIAN HOWARD - 2003 issue; Best New Chef East 2016 Taste Talks Award Bobby Flay’s flagship restaurants; 2013 “Top 10 Chef and Owner, The Chef and The Farmer and Pastry Chef” by Dessert Professional Boiler Room, NC; James Beard Award Winner for CHRISTINE SANCHEZ – 1997 “A Chef’s Life” VP, Culinary Solutions, Bobby Flay/Bold Food, MINA PIZZARO - 2002 NYC; has appeared as Bobby Flay’s sous chef on Pastry Chef, L’Appart, NYC; StarChef Rising Star SOHUI KIM – 2002 “Iron Chef America” 2015 Chef/Owner, The Good Fork, Insa, Brooklyn; Awarded “Best New Brooklyn Restaurant” by ANTHONY SASSO – 2004 MICHAL SHELKOWITZ – 2005 Time-Out Magazine in 2007; Has made Michelin Chef de Cuisine, La Sirena, NYC; formerly worked Pastry Chef, Craft, New York, NY; Nominated for Guide’s Bib Gourmand list five years running; at Bar Jamón and the famed El Hogar Gallego in Food & Wine’s Best New Pastry Chef Award in 2012 Author of “The Good Fork” cookbook Spain IVY STARK – 1995 ELISA STRAUSS – 2000 ERIC MAY – 2000 Former Executive Chef, Dos Caminos, NYC; formerly Owner, Confetti Cakes, NYC; author of two books, Executive Chef, Blue Boar Inn, Midway, UT; worked at Border Grill, Ciudad, and Sign of the Dove “Confetti Cakes Cookbook” and “Confetti Cakes for multiple award winner of Utah’s Best of State Kids”; cakes appearances on “Today Show,” “Sex MIGUEL TRINIDAD - 2007 and the City,” and more ASHLEY MERRIMAN – 2004 Chef/Owner, Jeepney & Maharlika, New York, NY. Executive Chef, Prune, NYC; contestant on “Top Jeepney has two stars from the New York Times ZAC YOUNG – 2006 Chef” (season 6) and three stars from Time Out New York. Executive Pastry Chef/Partner, Craveable Hospitality Group, NYC; top 3 finalist on the premiere season of JOSEPH WREDE – 1995 MARC MURPHY – 1990 “Top Chef: Just Desserts” Executive Chef and Owner, Benchmarc Executive Chef, Joseph’s of Santa Fe, Santa Fe, NM; Restaurants, NYC; VP of the Manhattan chapter of selected for Food & Wine 2000 Best New Chef issue the New York State Restaurant Association, and a regular judge on “Chopped”

OBUSAN HOLMES SIMMONS GUERREIRIO ROBBINS MANGINO MYINT FLEMING LAWRENCE RICCO

22 | ICE CAREER PROGRAMS 2018 ice.edu | 23 Food Media & Marketing Research & Development/ Culinary & Hospitality International Corporate Culinary Management GRETA ANTHONY – 1995 SAMIA AHAD – 1991 Producer, Martha Stewart, NYC; winner of several Chef and Food Writer, Coriander Lead, Singapore; MAXIME BILET – 2005 SILKY BENZANT – 2009 Emmy Awards and James Beard Awards for Best has appeared as a chef on various Asian cooking Founder, Imagine Foods, Seattle, WA; Research & Dining Room Manager, Bouchon Bistro, Yountville, Television Food Segment shows; author of Simply Samia Development Chef, Modernist Cuisine; co-author CA; Michelin-starred restaurant by Thomas Keller of this 2012 James Beard Cookbook of the Year; ED BEHR – 1984 FREDERICO GUERREIRO – 2008/2009 included in Forbes Magazine “30 Under 30” list JAKE CERRONE – 2006 Editor and Founder, The Art of Eating, Peacham, Chef de Cuisine, Pedro E O Lobo, Portugal; in 2012 General Manager, Patina Restaurant Group VT; served on the first international jury for the Slow premiered as a contestant in the premier season of Food Awards “Top Chef Portugal” STACY ADIMANDO GRAT – 2010 CHRISTINA DELLI SANTI – 2015 Test Kitchen Director at Saveur Director of Front Office, Ace Hotel, NYC EDEN GRINSHPAN – 2008 GEORGIANNA HILIADKI & TV Host of “Eden Eats” and “Log on and Eat” on NICK ROUSSOS – 2003 EINAV GEFEN – 1999 ROMMEL GOPEZ – 2014 the Cooking Channel; Co-Owner of EthNicitY Co-Chef/Owners, Funky Gourmet, Athens, Corporate Chef, Unilever North America; formerly Director of Guest Relations, Hotel Edison, NYC Productions; Listed in Forbes’ “30 under 30” in the Greece; earned first Michelin Star in 2012 and a chef-instructor at ICE, began career in Israel Food & Wine Industry second in 2014 JONCARL LACHMAN – 2002 PNINA PELED – 2000 Chef & Owner, Noord, Philadelphia, PA KRISTEN MIGLORE – 2009 FADI JABER – 2006 Executive Chef, NY-Presbyterian Hospital, NYC; Executive Editor, Food 52; winner of multiple Pastry Chef and Owner, Sugar Daddy’s Bakery, profiled her work with hospital patients in the New MICHAEL LAWRENCE – 1990 IACP awards; 2012 James Beard Award winner for Amman, Jordan, Beirut, Lebanon, and Dubai, York Times and on ABC News Director of Operations, The Dinex Group, NYC; Publication of the Year UAE; featured in the New York Times for the management role in all of Daniel Boulud’s restaurants, widespread growth of American-style bakeries in TAGERE SOUTHWELL - 2003 in US, England, China, Canada, and Singapore MARY NOLAN – 2008 the Middle East Executive Chef, Fisher & Paykel; oversees all demos Executive Chef, Bon Appétit, NYC and events for the luxury appliance line DAN LONG – 2003 LEIGH KOH PEART – 2008 Co-Owner and President, Mad Greens (33 GAIL SIMMONS – 1999 Founder of Craft Cakes, a company specializing JILL TALCOTT – 1998 locations), Denver, CO; company is among Fast Special Projects Director, Food & Wine, Co-host, “Top in custom cakes; formerly worked with renowned Product Development Manager, Starbucks Casual’s Top 100 Movers & Shakers (for the last Chef NYC;” author of “Talking with my Mouth Full” cake designer Ron Ben-Israel and as a pastry chef – Corporate Headquarters, Seattle, WA; also several years) at Sketch in London. longtime captain of the Starbucks corporate SUSAN STOCKTON – 1993 cycling team RICK MAST – 2006 Former Sr. VP of Culinary Productions, Food JILL SANDIQUE – 1992 Co-Owner, Mast Bros. Chocolate, NYC; NYC’s only Network, NYC Recipe Developer/Food Stylist; lead trainer for the artisanal bean-to-bar chocolate factory USDA Council of Chefs and US Culinary Theatre in Manila, Philippines ELIZABETH MELTZ – 2003 Director of Sustainability, B&B Hospitality Group, RAFAEL GOMES - 2008 NYC; formerly managing editor of the Italian food Chef de Cuisine, Grand Couer, Paris, France; magazine La Cucina Italiana formerly Sous Chef at 2-star Michelin, Mirazur

KATRIN NAELAPAA – 1991 KITTY TRAVERS – 2003 Director, Wines from Spain, NYC; IntoWine.com Founder of La Grotta Ices in London, UK; Featured Annual “Top 100 Most Influential People in the in the book Coco: 10 World-Leading Masters U.S. Wine Industry” 2012 Choose 100 Contemporary Chefs as one of Fergus Henderson’s picks for the “10 chefs of the future.” JASON SOLOWAY - 2011 Owner, Wallflower, The Eddy, NYC RICHARD YRAYAN – 2005 Founder, Institute for Culinary Arts at De La Salle DAVID SCHNEIDER – 2002 University, The Phillipines General Manager, Ai Fiori, NYC; part of Chef Michael White’s Alta Marea Group

GRINSHPAN TRINIDAD GEFEN YOUNG HYLAND STARK SHELKOWITZ HOWARD BATALI MAST

24 | ICE CAREER PROGRAMS 2018 ice.edu | 25 INSTRUCTORS & STUDENT FACULTY STORIES CHRISTIAN CABRERA Whether they have worked at some of America’s finest restaurants, written highly praised Culinary Arts cookbooks, or lead their own culinary enterprises, our chef-instructors and faculty bring Since opening in March 2018, ICE’s Pasadena campus has Christian’s family has been in the food attracted a wide range of students. Their interests and goals their invaluable experiences into the classroom. business for 35+ years owning a Mexican are diverse. Backgrounds include the entertainment and tech fast-food chain. Christian wants to gain a worlds, just out of high school, family owned fast-food culinary education here in order to educate his own workers, lead his kitchen team, businesses or a life-long love of baking. Many want to be innovate the menu to attract more culinary entrepreneurs and know that ICE’s Management SCHOOL OF customers, and eventually go on to start Programs will help towards that goal. All in all, we see that CULINARY his own fast-casual chain focused on they come to ICE, to find their culinary voice! ARTS healthy cuisine.

DEE GOMEZ JOSÉ PAGANÍ GARCIA Culinary Arts Culinary Management PETER GEORGE RICHARD HANNA LEICEL ROS METTE WILLIAMS MIKE PERGL ARNOLD MYINT Chef-Instructor Dean of Culinary Arts Chef-Instructor Chef-Instructor Chef-Instructor Chef-Instructor Dee says she grew up in a family that Cook from your heart and “Professionalism is a “Use all your senses and “Wake up each day with “Put a good song in your “Make every meal a José Paganí Garcia had a successful you will never go wrong ... powerful shield we carry understand the what, confidence, keep room for head, some love in your moment.” did not pay attention to food. She was career in brand and content production just cook.” with us each and every day how and why, and then humility and never let your heart, and cook some great directionless after high school, but knew working for companies such as Apple in the hospitality business in obsessively try to do better standards slip. Critics are food.” order to be successful. Also, and learn more and more.” everywhere, so as cooks, we there was more to life outside of her and HBO Latin America. After ICE’s Education is a gift none can need to stay humble to allow hometown which was filled with fast- Restaurant Management program, take away.’” ourselves to grow.” food joints. She and her sister traveled José is exploring culinary ventures with for six months, when she returned a emphasis on Latin-American cuisine and good friend suggested culinary school. spirits. She enrolled at ICE and says she’s here SCHOOL OF not only to find her “culinary voice” but RESTAURANT to find her own voice. & CULINARY MANAGEMENT MATT LEUNG EMMA WINKLER Culinary Arts Dual Degree Matt, the youngest of five children from ANDREY GODZHIK MISHEL LeDOUX JOY MEYER Illinois, grew up in a traditional Chinese LOUIS EGUARAS Instructor Director, Restaurant & Instructor Emma, who is enrolled in both the Lead Chef-Instructor “When I arrived in LA in Hospitality Management “The restaurant industry is Culinary Management and Culinary family. After trying a number of different “Explore everything and careers — from Chiropractic school to 2002, it seemed mostly a fast “I want to teach students ever-changing, fast-paced, Arts programs, started working as a have a blast in the kitchen!” food town. But in the last 12 how to create and deliver challenging, and takes studying for the LSAT to working at a bank years, exciting restaurants a great dining experience many forms. That’s what professional dancer when she was — Matt was hospitalized with an have popped up everywhere. while operating and growing motivates me. At ICE, I love 13-years-old and was on a Disney show. LA has just about caught up a profitable business.” that I get to share my own autoimmune disease in 2017. Once he with New York!” real-world experiences in the She hopes to one day open her own gained his health he realized, “Life is too industry to set students up gastropub, similar to Pedaler’s Fork in short for me to let my dreams of becoming for success.” Calabasas. a chef die.” He chose the LA campus and recently moved here with his wife to, as he said, “make my dreams a reality.”

SCHOOL VICTORIA EISENSTADT BEN TOFFEY OF Grad Pastry Arts Dual Degree PASTRY Ben came to ICE by way of New Jersey to & BAKING Tori had begun working at the Confec- fulfill his dream of starting his own restaurant group. While a freshman at Georgetown tion Co-Op, a local shop, before studying entrepreneurship and business she enrolled in ICE, but was looking for management, he discovered he had celiac, to deeper and broader skills. At ICE she’s been which he thought his “food dreams were over.” exposed to a wider range of desserts and Instead, he learned how to manage his diet honed her techniques, and, had her short- and worked in local restaurants. After ROSLYN SPENCE AMY TAYLOR HERVE GUILLARD MISSY SMITH-CHAPMAN term “dream come true” when her graduating in 2016, he set off on a back- Chef-Instructor Chef-Instructor Lead Chef-Instructor Chef-Instructor pack excursion around the world through “Teamwork makes the “The core of why we do what “Never leave the classroom “Creativity is like a muscle. externship was to help the Milk Bar staff to 17 countries. In early 2018, he moved to LA dream work. You’re never we do in the food industry with an unclear mind: You need to use it or it will help open their first LA location. She says too old or too experienced to is driven by the fact that reflect on your successes and atrophy.” and worked at Gjelina and left to pursue two learn something new. And we get extreme pleasure challenges every day.” she’s trying not to fan out too hard when programs at ICE, Culinary Arts and Culinary most importantly, love what from creating experiences chef/founder Christina Tosi is in town! Management where he hopes to “revolutionize you do!” and connecting with people the perception of a gluten-less dish.” through food.”

26 | ICE CAREER PROGRAMS 2018 ice.edu | 27 SCENES FROM STUDENT EVENTS ICE'S CAMPUS IN LA & GUEST SPEAKERS Classes began in ICE's LA (Pasadena) branch in March of 2018. Here are some images from the first months of classes!

A remarkable field trip for our Pastry Arts students who spent quality Students enjoyed a demonstration of spaghetti alla chitarra by LA chef/owner time with Dominique Ansel, chef/owner of eponymous bakeries in Bruce Kalman, whose visibility rose greatly as contestant on “Top Chef” New York, Tokyo, London, and Los Angeles as well as 189 at LA’s The season 15 (2018). Grove, to learn about his journey from humble beginnings in France to star chef and creator of the Cronut.

LA-based chef/owner, TV personality and author Curtis Stone joined us as our first guest for ICE’s “Meet the Culinary Entrepreneur” series where he so openly discussed such important industry topics as staffing, career development and As part of Spanish Cuisine Day, students were treated to a seminar on funding a restaurant. Jamón Ibérico led by master carver, Manuel Antonio Recio.

Students took to the field to visit Amy’s Farm Cookbook author Kausar Ahmed traveled from After an in-depth seminar with global tea where they received a hands-on education in Pakistan to Pasadena to showcase recipes from her educator Yoon Hee Kim (an ICE alum) ICE farming and learned best practices of newest book, The Karachi Kitchen. students will never look at tea the same. sustainable agriculture.

28 | ICE CAREER PROGRAMS 2018 ice.edu | 29 1995-2015 ICE’S MAIN CAMPUS OUR When Peter Kump passed away in 1995, The New York Times proclaimed him “one of the most IN NYC HISTORY influential figures on the American food scene.” It was then that Rick Smilow, an entrepreneur passionate about education and the culinary world, Designed with creativity and community in mind, our unique state-of-the-art facility in Lower purchased the school. The Smilow family was Manhattan opened in 2015. Extending over 74,000 square feet with waterfront views, students already a notable participant in the New York City 1975-1995 restaurant scene via its partnership with Chef Daniel have access to 12 kitchens, 6 classrooms and such special features as a cooking technology lab, The Institute of Boulud and his restaurants, including Restaurant Daniel, Café Boulud, and DBGB. Smilow remains Culinary Education chocolate lab, mixology center and hydroponic farm. The combination of ICE's reputation and the president and principal owner of the school. (ICE) was founded Since 1995, the school has grown tremendously new NYC and LA campuses make ICE a national brand. Being an ICE alum can benefit your by Peter Kump in in terms of enrollment, programs, and physical space. 1975. The school was career. In late 1995, the school opened its third Manhattan originally known as location at 50 W. 23rd Street, steadily expanding to Peter Kump’s New GAS more than 43,000 square feet over six floors featuring BOOST RM EQUINOX GYM ± 40 SF

SCULLERY/DISHWASH/STORAGE York Cooking School. ± 407 SF VESTIBULE ± 33 SF 11 teaching kitchens. MEN'S CHANGING RM ± 179 SF EVENT LOUNGE ± 800 SF Although the school has IDF RM ± 78 SF By 1997, the school’s recreational cooking P-1 PREP STORAGE KITCHEN ± 77 SF ± 302 SF

R-2 DEMO KITCHEN seen remarkable growth ± 1398 SF FL MGR OFF program had grown to be the largest in the nation. ± 86 SF COATS ± 108 SF RECREATIONAL KITCHEN WOMEN'S CHANGING RM ± 686 SF ± 228 SF

STOR GIFT SHOP CLASSROOM 1 ± 140 SF ± 635 SF WATER since its founding more With over 1,800 hands-on recreational cooking HEATER RM ± 73 SF KITCHENS

RECEPTION ± 432 SF than 40 years ago, it classes per year, there is no other cooking school in

ELECTRIC CLOSET America (or the world) that offers the equivalent ± 104 SF remains true to Peter ± 74 SF

24

12 COFFEE / WAITING ± 476 SF

PROTEIN PREP MEN'S CHANGING RM PROTEIN depth, breadth, and frequency of recreational ± 135 SF EQUIPMENT ± 538 SF 36 48 48 ± 84 SF 60 Kump’s commitment FFD STORAGE CC-1 CULINARY / DUAL USE KITCHEN CORRIDOR 24 ± 1048 SF 21 21 ± 30 SF 24 ± 883 SF DAIRY 42 WOMEN'S 48 ± 134 SF 24 CHANGING RM 60 24 ± 171 SF 48 FRUIT 36 36 ± 73 SF 72 18 24 21 21 STEWARDING ± 113 SF WELLNESS/ FFD ± 1385 SF FFD 24 culinary education. 54 PHONE RM 48 48 ± 75 SF 60 18 21 21 to good teaching and CC-2 CULINARY: CAREER KITCHEN B ELECTRIC SAKS FIFTH AVENUE MECHANICAL ROOM 24 ± 355 SF ± 1129 SF PRODUCE CART 72 CLOSET ± 134 SF ± 141 SF ± 136 SF 60 18 36 36 HYDRATION 24 21 21

CWI 42 CENTER CWO 30 TRASH 14 Reflecting the school’s growth, size, and 14 DIR. OFF. LIQUOR 42 good food, as well ± 53 SF OFFICE ± 165 SF ± 92 SF 14

ICE’s facility offers a wide range of unique features that will G HOLDING 30 24 48 CAREER SERVICES OFFICE ± 50 SF 24 stature, the school’s name was changed in 2001 to ± 454 SF

FREEZER 54 ±48 376 SF as to his philosophy 24

24

54 48

enrich students’ educational experience and support the 24 CART/ 24 TROLLEY FFD ICE, the Institute of Culinary Education. PRECIPITATOR RM EXTRA SPACE ± 567 SF CLASSROOM 2 STORAGE of studying the ± 853 SF ± 126 SF

42

24 school’s programmatically diverse course offerings. The effect 42 JANITOR'S WOMEN'S CHANGING RM KDLT-100 54 24 42 42 ± 394 SF CLOSET 14 Program development has been another 24 24 PAPER 42 ± 52 SF

24 42 TOOLS / STOCK CC-3 CULINARY CC-4 CULINARY 54 42 CC-6 CULINARY CC-5 CULINARY ± 217 SF CAREER KITCHEN A CAREER KITCHEN A 24 EQUIPMENT 24 CAREER KITCHEN A CAREER KITCHEN A 14 MEN'S culinary arts through ± 954 SF ± 953 SF ± 203 SF ± 955 SF ± 1167 SF ADA UNISEX WOMEN'S 42 REST RESTROOM RESTROOM 24 ± 56 SF ROOM is that walking through the space doesn’t feel like an office ± 27 SF ± 27 SF constant area of growth for ICE since 2000: CORRIDOR ± 2517 SF CLASSROOM 3 technique, not recipes. ± 707 SF

building—rather, it looks and feels like a “culinary village.” MECHANICAL RM 2001: Restaurant & Culinary Management Program ± 187 SF

STUDENT LOUNGE CO2 CARB BAG-IN-BOX SODA RACK ± 1043 SF CO2 His enthusiasm and MIXOLOGY CLASSROOM LEGEND 2005: Advanced Pastry Studies Program CLASSROOMS

OFFICES P-2 PREP passion, along with his discipline and energy, are still KITCHEN STEWARDING, STOCK MAKING ± 384 SF REF. 2010: Hospitality Management Program STUDENT LOUNGE, LIBRARY, LOCKERS REF. REF.

MECHANICAL CORRIDOR felt at the school today. ± 179 SF

D2

E1 E1 HYDROPONIC GARDEN E1 CWI CWO 2012: School of Professional Development C1 E1

D1 HALLWAYS 42 18

42 BAR 18

24 In 1975, Kump, an educator and entrepreneur 18 CORRIDOR WINE CLASSROOM ± 255 SF PASTRY KITCHEN 1 SERVER RM ± 877 SF ± 273 SF IT WORK RM WOMEN'S ± 457 SF IT DIRECTOR ± 134 SF RESTROOM

E1 E1 E1 E1 E1 ± 42 SF with a great love of food, taught five students the ELECTRIC PHASE I COMPLETION: JANUARY 2015 CLOSET MAINTENANCE ± 85 SF OFFICE UP JANITOR'S ± 180 SF 2015-Present PHASE II COMPLETION: APRIL 2015 CLOSET ± 11 SF WOMEN'S basic techniques of cooking in the kitchen of his PASTRY KITCHEN 2 RESTROOM ± 930 SF ± 165 SF ADMISSIONS ± 778 SF UP 54

DOWN 18

PLYWOOD PLATFORM FOR BLAST FREEZER New York City apartment. Not long after, The New In 2015, after outgrowing its home on 23rd street, MEETING RM MEETING RM MEETING RM MEETING RM ± 127 SF ± 152 SF ± 154 SF ± 182 SF CHOCOLATE LAB ± 537 SF

MEN'S FIN. AID DIRECTOR RESTROOM FINANCIAL AID ± 178 SF ICE moved to its fourth and current location in PHASE I ± 220 SF ± 470 SF York Times wrote favorably of the new school. As

CORRIDOR CUSTOMER ± 1157 SF SERVICE ± 77 SF STORAGE / MEETING RM PHASE II ± 126 SF Brookfield Place, on the Hudson River in Lower FUTURE OFFICE FINANCIAL AID RECEPTION ± 128 SF a result of that article, Kump received numerous ± 281 SF

DEAN OF STUDENTS ± 104 SF CORRIDOR Manhattan. This location is a vibrant, 6 million ± 268 SF ASSISTANT DEAN phone calls from potential students asking to study ± 90 SF LIBRARIAN

119 LF SHELVING MEETING RM ± 75 SF square foot complex that includes offices, high-end CLASSROOM 5 LIBRARY ± 914 SF CORRIDOR ± 1300 SF with him, and Peter Kump’s New York Cooking ± 277 SF HYDROPONIC 48 LF SHELVING CONF RM CLASSROOM 4 96 LF SHELVING HR OFFICE ± 877 SF FARM ± 260 SF ± 549 SF ± 89 SF retail and some of New York City’s most attractive

238 LF SHELVING HR OFFICE ± 153 SF School was born. Soon thereafter the school opened CFO OFFICE ± 214 SF SUPPLY public spaces. The new ICE location features state- CLOSET ± 29 SF 96 LF SHELVING

SUPPLY its East 92nd Street location and began to flourish. MEETING RM ± 33 SF CLOSET ± 33 SF ± 98 SF of-the-art teaching kitchens, a culinary technology SPECIAL HUDDLE CEO EVENTS FACULTY COPY ± 245 SF BOOTHS DESKS ± 104 SF ± 585 SF In 1983, Kump inaugurated the professional FINANCE ± 340 SF STAFF PANTRY lab, bean-to-bar chocolate lab, mixology center, ± 444 SF FACULTY RECREATIONAL LOUNGE DEPARTMENT ± 192 SF program to train aspiring chefs. He himself had ± 845 SF MAIL/ COPY/PRINT hydroponic farm, and more. The new school offers PRIVATE MARKETING ± 124 SF DEAN FACULTY DEAN OFFICE ± 92 SF ± 126 SF INSTITUTE OF CULINARY EDUCATION ± 90 SF ± 118 SF COATS learned from the best, and former teachers of 2 WORLD FINANCIAL CENTER - 225 LIBERTY STREET - 3RD FLOOR | NEW YORK, NY 10281 ± 55 SF FACULTY + endless opportunities for aspiring chefs and current TPG ARCHITECTURE, LLP CORRIDOR SUPPORT CMO ± 913 SF ± 229 SF 31 PENN PLAZA ± 173 SF DIRECTOR 132 WEST 31ST STREET, 5TH FLOOR, NEW YORK, NY 10001 VP OF EDU FURNITURE PLAN OF EDU ± 189 SF 212.768.0800 | TPGARCHITECTURE.COM ± 128 SF his such as James Beard, Simone Beck, Marcella REGISTRAR 09.26.14 ± 192 SF professionals to further their culinary education. Hazan, and Diana Kennedy, all later came to In late 2017, plans were announced to open a teach classes at the school. Illustrious food world second campus for ICE in the Los Angeles market, figures such as Julia Child, James Peterson, Sara on Green Street in Pasadena. Southern California Moulton, and David Bouley were frequently guest has never had a culinary institute with ICE's Lower Manhattan is experiencing instructors. unique mix of programs. Meanwhile, it is widely a renaissance as a reinvigorated hub Among his other activities, Kump, along acknowledged that the LA culinary and restaurant for creative corporations, dynamic with Julia Child and Jacques Pépin, went on to scene has grown to rival New York in creativity and public spaces and architectural establish the James Beard Foundation in 1985. The importance. ICE looks forward to contributing and modernism. organization inspires and showcases American helping to further nurture this energy. ICE’s new home, Brookfield chefs through dinners, publications, culinary — From top to bottom: Place, is a key and “tasty” example festivals, and its prestigious awards program. The ––James Beard and Peter Kump ––Rick Smilow, Julia Child, Nick Malgieri, and students of this groundbreaking urban school’s ties to the Beard Foundation remain deep. ––Emeril Lagasse and ICE Admissions Counselors development. In 1986, the school launched its first pastry & ––Brian Aronowitz, Richard Simpson, Matt Petersen, Chef Daniel Boulud, and Chef Marc Murphy at ICE 2015 baking program. Opening Celebration

30 | ICE CAREER PROGRAMS 2018 ice.edu | 31 ICE EDUCATIONAL ADMINISTRATION

LOS ANGELES CAMPUS LACHLAN SANDS Campus President NORA SEMERDJIAN Director of Business Operations REBECCA FREEMAN Director of Career Services RICHARD HANNA Dean of Students JUAN TELLEZ Director of Admissions JESUS LOA Director of Stewarding KIRI TANNENBAUM Culinary Relations Manager MISHEL LEDOUX Director of Restaurant and Culinary Management HERVE GUILLARD Lead Chef Instructor — Pastry and Baking Arts LOUIS EGUARAS Lead Chef Instructor — Culinary Arts

NEW YORK CAMPUS RICK SMILOW President & CEO RICHARD SIMPSON Vice President of Education MATT PETERSEN Chief Operating Officer; Chief Financial Officer BRIAN ARONOWITZ Chief Marketing Officer ANDREA TUTUNJIAN Dean/Director of Education RICK CAMAC Dean of Restaurant & Hospitality Management CARA TANNENBAUM Dean of Students MAUREEN DRUM FAGIN Director of Administration & Career Services MICHAEL LAISKONIS Creative Director DAVID WALTUCK Director of Culinary Affairs KATE McCUE Director of Recreational Division GINA MIGNON Director of Special Events RICHARD VAYDA Director of Wine & Beverage Studies FRANK PROTO Director of Stewarding HILLERY WHEELER Director of Admissions JOHN SHIELDS Director of Information Technology SHANTI STEPHENSON-HUDSON Director of Student Financial Services

NEW YORK CITY LOS ANGELES 225 Liberty Street 521 E. Green Street New York, NY 10281 Pasadena, CA 91101 T: (888) 997-CHEF T: (888) 913-2433 F: (212) 847-0723

32 | ICE CAREER PROGRAMS 2018 ice.edu | 33 NEW YORK CITY LOS ANGELES 225 Liberty Street 521 E. Green Street New York, NY 10281 Pasadena, CA 91101 T: (888) 997-CHEF T: (888) 913-2433 F: (212) 847-0723

ice.edu

34 | ICE CAREER PROGRAMS 2018