Career Culinary Arts Career Pastry & Arts Career Health-Supportive Culinary Arts Restaurant & Culinary Management

CAREER PROGRAMS 2020 CAMPUS

ice.edu | 1 2 | ICE CAREER PROGRAMS 2019 PRESIDENT’S LETTER

For many, food is the ultimate expression of passion, creativity and happiness. For more than four decades, the Institute of Culinary Education (ICE) has been a leader in this realm, offering a broad and diverse assortment of culinary education opportunities, covering multiple dimensions throughout the culinary universe.

Since our founding in 1975, interest in America’s culinary landscape has progressively grown, along with its abundant opportunities and economic value. So has ICE. Today, with campuses in Los Angeles and , ICE is a destination for anyone who wants to explore their passion for the culinary arts, from and baking to wine studies and restaurant management. As a school and community, we are vibrant and focused. ICE students are diverse and have unique talents and individual quests. Our role at ICE is to help our students find and develop their culinary voices. The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts and Restaurant & Culinary Management. Whether our students’ goals are to become chefs, restaurateurs, food journalists, artisan bread bakers or restaurant managers, our programs provide a classic and valuable foundation. ICE’s diploma programs are sophisticated, intensive and student-centric and can be completed in less than one year. ICE offers a program specifically crafted for aspiring culinary entrepreneurs. Our innovative Restaurant & Culinary Management program is taught by an experienced group of restaurant owners and consultants who bring real-world experience to the classroom. And we have structured our schedules, curriculum and tuition to facilitate the dual-diploma opportunity for students to combine business with culinary or pastry training. Some of the most well-known chefs and restaurants in Los Angeles and New York City hire ICE's externs and graduates. And 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 “best culinary school” honor. In fall 2016, both The Daily Meal and Edinformatics wrote articles listing ICE as the No. 1 culinary school in America! In the last four years, ICE has grown with a new campus and a new innovative career program. In 2015, we moved into our new New York City campus at 225 Liberty Street. It is a modern and invigorating environment, open day and night, hosting career training, more than 2,400 recreational and professional What’s Inside development classes a year, 400 special events a year and monthly guest speakers. In 2018, we opened our A CULINARY EDUCATION FOR THE REAL WORLD 2 campus in Pasadena, , 10 miles from the center of Los Angeles, and in 2019, we launched a plant- CULINARY LEADERS PRAISE ICE 4 based diploma program in Health-Supportive Culinary Arts, inspired by the curriculum of the former Natural CAREER CULINARY ARTS 6 Gourmet Institute. CAREER PASTRY & BAKING ARTS 10 ICE has a spirit and atmosphere that we don’t think you will find in many other schools. Walk through CAREER HEALTH-SUPPORTIVE CULINARY ARTS 14 our halls and you will see students, staff, -instructors and faculty whose attitudes are serious, dedicated, RESTAURANT & CULINARY MANAGEMENT 16 focused and fun. It is hard to characterize a school or a business in a few words, but at its core, ICE is all about EXTERNSHIPS, JOB PLACEMENTS & CAREER SERVICES 18 its students. Whether they are with us for a day, a week or a year, students tell us that our school is an exciting, LA CULINARY EMPLOYERS ON ICE ALUMNI 20 joyful place where they are inspired to learn and succeed. Being part of that success is our passion. RECRUITMENT SAMPLER 21 AWARDS, HONORS & RECOGNITION 22 OUR ALUMNI 24 INSTRUCTORS & FACULTY 28 STUDENT EVENTS & GUEST SPEAKERS 29 SCENES FROM ICE’S LA CAMPUS 30 ICE’S MAIN CAMPUS IN NYC 31 OUR HISTORY 32

Career Programs Catalog 2020 Published February 2020 © 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 trademarks of Institute of Culinary Education, Inc. All Rights Reserved. Version 5, February 2020.

ice.edu | 1 A CULINARY EDUCATION FOR THE REAL WORLD

You see it in your neighborhood, and your friends talk about it. The media heralds its impact on society. Its impact on our culture, economy, health and happiness is enormous. As a business sector, it is broad, diverse, dynamic and always open to new ideas. This is the culinary landscape of today — and you can be part of it. So what are you waiting for? It’s time to make your mark.

Come As You Are. NYC and LA are Individual talents and tastes are unique, and so are Culinary Capitals. you. The field of culinary arts is not only teeming As a student at one of ICE's two campuses, you will with opportunity, it is also diverse and in need of be studying in two of the most important cities in people possessing a variety of skills across a vast America's contemporary food and dining scene. array of disciplines, including cooking, pastry and The talent, environment, and externship and baking, health and nutrition, hospitality, beverage employment opportunities can help launch your management, events and so much more. career to wherever your ambition leads you. The Institute of Culinary Education is your ultimate resource to develop your culinary voice. This is your opportunity to be heard. Unlimited, Exciting ICE’s programs are fast-paced, sophisticated Culinary Opportunities and effective. At our school in New York, and now In addition to offering students a wealth of Los Angeles, we offer ICE students the opportunity “I was thrilled to learn that the Institute extracurricular activities, the city is our extended to develop their careers in two of the nation's most of Culinary Education is expanding and classroom. Our externship program places students exciting food cities. With a global curriculum, opening its second location in Los Angeles. in many of LA’s well-known restaurants, including LA is a hub of culinary innovation, and dedicated chef instructors, a strong record in job Spago, Border Grill, Cassia and Redbird; and having a culinary school of ICE’s caliber placements and a clear entrepreneurial focus, Union Square Cafe, Le Bernardin, Nobu and in this market will only enhance the city’s ICE is recognized by top chefs and hospitality Momofuku in New York; as well as some of the standing as a major culinary center in the professionals as a leading pathway to begin most incredible bakeries and pastry shops on both United States.” or continue a wide range of culinary careers. — coasts. Our students frequently secure positions ICE’s externship program provides students the with the very same businesses even before finishing opportunity to work, learn and further hone their their externships. Chef/Restaurateur/Author/TV Personality expertise alongside competitive talent at top dining Owns restaurants across the United States and establishments in New York and Los Angeles. Are You Ready to internationally, including Los Angeles, Washington, Many of our alumni are award winners and D.C., Las Vegas, Singapore, Dubai and more. His industry leaders. We are proud that so many of our Take the Next Step? restaurants have garnered rave reviews and Michelin grads are active in all facets of the hospitality and stars. Chef Puck has been awarded many times, culinary world. including the James Beard Foundation Award for Outstanding Chef in America twice and the James Beard Award for Restaurant of the Year for Spago. He has written seven cookbooks and is a household name through television appearances and a show on the .

2 | ICE CAREER PROGRAMS 2020 521 E. Green Street, Pasadena, CA

“When I visited ICE in New York, I was so “ICE has a reputation for producing some “I’ve been working with ICE students impressed with the school’s facilities and of the most talented and reliable students in New York for years and they are culinary programs. I know our LA chefs in the culinary field. We are thrilled to consistently among the best young chefs and restaurateurs are looking forward have ICE finally here in LA!! We can’t in my restaurants. I’m very much looking to having a premier culinary school for wait to have some of those students in our forward to having an institution like ICE aspiring chefs and having a resource for facilities” produce the same level of talent for my recruiting talent close to home. It’s a great LA and Las Vegas restaurants and to time to be cooking in LA — there is so — what their next generation of culinary much opportunity for those want a career leaders will do for the West Coast food JON SHOOK + VINNY DOTOLO scene.” in the culinary field.” Chefs/Restaurateurs/Authors — — LA-based chefs Jon Shook and Vinny Dotolo are the co-owners of Animal, Son of a Gun, Trois Mec, SUZANNE GOIN Petit Trois, Jon and Vinny’s and Trois Familia. With TOM COLICCHIO Chef/Restaurateur/Author/TV Personality Chefs/Restauranteur/Author their philosophy of casual atmosphere, serious food and contemporary flavors, this duo — who met Owner of Crafted Hospitality, author of three Suzanen Goin is the co-owner of the five restaurants in culinary school in Florida — are key players in cookbooks and the head judge on Bravo’s “Top Chef” of The Lucques Group in Los Angeles, CA and their the evolution of the Los Angeles restaurant scene. since the Emmy Award-winning show’s inception. associated catering and baking operations. Chef The chefs also co-authored “Two Dudes, One Pan: Tom has won multiple honors, including three Goin has received numerous awards, including the Maximum Flavor From a Minimalist Kitchen.” They stars from The New York Times, the James Beard 2016 James Beard Award for Outstanding Chef in have received numerous awards, including a James Foundation Award for Best New Restaurant for Craft, America, Best Chef: California in 2006, and in 1999 Beard Award for Best Chef: West in 2016, Food & Bon Appétit’s Chef of the Year, and the James Beard a Food & Wine Magazine Best New Chef honor. Wine’s Best New Chef in 2009 and StarChefs’ Rising Award for Outstanding Chef in America. She is author of two cookbooks, including Sunday Star Chef in 2008. Suppers at Lucques and The A.O.C. Cookbook, and has appeared on PBS's "Chefs Story".

Photo by Greg Gorman Photo by Jim Franco

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 New York, Los Angeles and nationwide trust ICE graduates as key players in their kitchens Chef Wolfgang Puck and Students and management teams. Likewise, ICE’s VIP at the 2019 Pasadena Commencement Ceremony 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 person interested in the culinary restaurants on three continents, Hospitality Group’s restaurants the highest of standards and arts than to be in the heart of I face the constant challenge of have benefited enormously from discipline, which is always shown diverse New York City, working staffing my kitchens with well- an infusion of talented alumni through their work. At Jean- with great chef-instructors and trained cooks. The Institute of from ICE’s Culinary Management Georges and other restaurants, we modern facilities? This is ICE at Culinary Education has proven to program. It’s really amazing look forward to seeing ICE on an its core.” be an excellent resource for us for to see what kind of important applicant’s resume and are always — many years. With its world-class contributions ICE alumni have impressed by their determination, programs and curriculum, I know made to our restaurants — from imagination and devotion to the CHEF MARCUS SAMUELSSON I will continue to rely on ICE to fine dining to casual. When an culinary arts.” Chef/Restaurateur/Author recruit skilled, ambitious young applicant comes to us from ICE, we — Marcus Samuelsson Group professionals.” know they’ve been schooled in both Operates Red Rooster and five other — the technical and hospitality skills so CHEF JEAN-GEORGES restaurants. Past winner, James Beard crucial to succeed in this business.” VONGERICHTEN Foundation’s Best Chef: New York City. CHEF DANIEL BOULUD — Chef/Restaurateur/Author On TV, past winner of Bravo’s “Top Chef Chef/Restaurateur/Author Jean-Georges Restaurants Masters” and “Chopped All-Stars.” The Dinex Group DANNY MEYER Operates over 15 restaurants around the Author of three books. Operates over 14 restaurants in the U.S., Restaurateur/CEO world, including the NYC flagship, Jean- England, Singapore, and Canada. Past winner, Union Square Hospitality Group Georges, awarded three Michelin stars. James Beard Foundation and Bon Appétit Operates over 20 restaurants, including NYC Past winner, James Beard Foundation Chef Chef of the Year, as well as Outstanding stars Union Square Cafe, Gramercy Tavern, of the Year, Best Restaurant, and Best New Restaurant and Best Chef: New York City. The Modern, and Blue Smoke. Past winner, Restaurant in America, and Esquire’s Flagship restaurant, Daniel, named a “top James Beard Foundation and Bon Appétit’s Chef of the Year. ten in the world” by the International Herald Restaurateur of the Year. USHG restaurants Tribune, and the chef has received a Légion have collectively won over 10 individual James d’honneur from the president of France. Beard awards, and several have been voted “NYC’s Most Popular Restaurant” by Zagat.

4 | ICE CAREER PROGRAMS 2020 ICE Commencement Ceremony at NYU’s Skirball Auditorium

“My experience at ICE was shaped “I chose ICE as a postgraduate “ICE gave me the solid foundation “ICE helped lay the foundations 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 ICE instructors and the wisdom, a chef but didn’t need to pursue and unique culinary career. there that I learned the basics, and experience, and passion they another degree — I wanted to The instructors, facilities, those lessons have stayed with me bestowed on their students. Chefs work! I needed a strong foundation curriculum and industry access throughout my entire career, from Einav Gefen and Ted Siegel remain in classic technique taught in a are of the highest quality and I to Monte Carlo to New York 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 a dynamic and forward-thinking take to any restaurant and build an invaluable education. Since only taught me invaluable lessons hub of culinary education.” my skills on, and that’s exactly becoming a leader myself, I about food and its preparation, — what I got at ICE. I hire many have gone on to hire several but they also trusted me to build ICE alumni straight out of school other alumni, all of whom have on that education through my CHEF MAXIME BILET and they are well prepared to get impressed me greatly. The technical own life experiences.” Founder started in the kitchen and move competency and overall maturity of — Imagine Food Innovation Group quickly up the ranks. In fact I just the student population remains a Co-author of “Modernist Cuisine: The Art promoted an ICE alum to a sous gold standard in the field.” CHEF MARC MURPHY and Science of Cooking,” James Beard chef position.” — Chef/Restaurateur/TV Personality Foundation 2012 Cookbook of the Year. — Executive chef and owner of Landmarc and Named to 2012 Forbes “30 Under 30” list. GAIL SIMMONS Benchmarc Events by Marc Murphy; judge Former positions include chef at award- CHEF IVY STARK Culinary Expert/Food Writer/ on Food Network’s “Chopped” and regular winning Jack’s Luxury Oyster Bar in New Consulting Executive Chef TV Personality contributor to Food Network programming, York City and as development chef at The Fat Casa Bocado Permanent judge of Emmy-winning series including “” and “The Best Duck, outside London. Colorado native and UCLA history major, now “Top Chef,” the top-rated food show on Bravo; Thing I Ever Ate”; frequent guest on “The Culinary, '05 recognized as one of New York City’s top female host of “Top Chef: Just .” Food & Rachael Ray Show” and the “Today Show.” executive chefs. Author of “Dos Caminos Wine special projects director, including the Author of “Season With Authority." Mexican Street Food.” Former positions include annual Food & Wine Classic in Aspen. Former Culinary, '90 Border Grill (Los Angeles), Sign of the Dove, special events manager for Chef Daniel Brasserie 8 ½, and Rosa Mexicano. Boulud’s restaurant empire. Culinary, '95 Culinary, '99

ice.edu | 5 CAREER CULINARY ARTS

Welcome to the foundation of your career — the ICE Culinary Arts diploma program. Think beyond cooking classes. Our award-winning 642-hour comprehensive curriculum is designed to teach you the 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 — the techniques, ingredients Ours Is You. and distinctive flavors of all these regions and Imagine a classroom where you and your progress others will be a part of your culinary passport, matter. With no more than 16 students per taking you anywhere in the industry. instructor, the curriculum covers the proficiencies The ultimate reinforcement of knowledge required to thrive in the culinary industry as well as comes from real-life application. After 432 hours forge the personal relationships that will guide you of intensive classwork, our invaluable externship through your journey. program will take you on-site — imagine 210 hours Every class will cover a specific skill — classes in a restaurant, hotel, catering kitchen, or other will intensify in difficulty as you continue to culinary enterprise. With a multitude of externship grow and develop. Beginning with basic palate options to choose from, your education will development, our chef-instructors will help continue as you hone your skills through practice. train your senses, guiding you through the vast By the end of the Culinary Arts diploma program, sea of subtle tastes and flavors, from herbs and students have been taught the skills to tackle condiments to vegetables and meats. professional culinary tasks with confidence. Your education will continue through an introduction to the culinary techniques that we You Can Already Taste Your recommend you master such as knife skills, dry- Success — Now Let Us and moist-heat cooking methods, sauce making, restaurant simulations, and pastry and baking, to Help You Refine Your Palate. name a few. Your chef-instructors' mentoring will Our flexibility and affordable options are designed help you build a solid foundation and support your to help you find your culinary voice. What is most success. convenient for you: morning, afternoon or evening? We have a schedule that will fit yours. Real-Life Experience. Experiences for Life. This Is Your Calling ... Your culinary roots will be grounded in classical French technique; however, your experience in the

6 | ICE CAREER PROGRAMS 2020 “As a career changer, ICE’s Double Diploma program spoke perfectly to 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 into a profitable career.” — ZACH GRAY Culinary/Management

ice.edu | 7 CAREER 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: CULINARY FUNDAMENTALS 1 - COURSE 4: PLATING AND RESTAURANT COURSE 7: INTERNATIONAL CUISINE 2 – KITCHEN ESSENTIALS - 60 HOURS SIMULATION - 52 HOURS FRANCE, ITALY & GARDE MANGES – Most culinarians begin their culinary journey In this final course of the series, we'll focus on 48 HOURS by learning how to pare and prepare greens and preparing game specialties like rabbit, quail and France: France is considered the touchstone vegetables. After a comprehensive introduction . You will also plate entrées as you simulate for all western cuisines – and for good reason. to knife skills and food safety, you’ll use a range the experience of cooking in a restaurant. In this course, students become familiar with of methods for preparing vegetables, progressing characteristic ingredients, methods and dishes from salads to complex vegetarian cuisine, as you Course Highlights: from some of the most important culinary regions begin to explore the techniques that underlie fine • Roast Squab with Dirty Rice and Pan Gravy in the country: Provence, Burgundy, Normandy cooking. • Braised Rabbit with Prosciutto and Red Onions and Alsace. • Pan Roasted Cod with Manila Clams and Course Highlights: Italy: Regionality is the essence of all things Italian • Grilled Eggplant and Portobello Sandwich with • Grilled Hangar Steak with Caramelized and this concept is central to our presentation of Fresh Mozzarella and Romesco Shallots and Chive Mashed Potatoes . We’ll focus on Piedmont, Tuscany, • Vegetarian Three-Bean Chili with Ancho and Abruzzo, and other regions that comprise what Sweet Chili Peppers COURSE 5: PASTRY AND BAKING – we think of as modern-day Italian cuisine. Using • Grain Bowl with Quinoa/Lentil Pilaf and 52 HOURS authentic recipes and ingredients, students come Roasted Vegetables The skills taught in this course are not just for to appreciate the diversity and simplicity that desserts — they can be used in savory cooking characterize this important European cuisine. COURSE 2: CULINARY FUNDAMENTALS 2 - as well. From custards and pizza to biscuits and POULTRY, PORK AND LAMB – 48 HOURS frozen desserts, you will prepare specialties that Course Highlights: The first in a series of three courses on protein- can be part of exciting entrées or memorable finales • Bouillabaisse with Rouille based cuisine, this course will stress key techniques to the dining experience. • Cassoulet like sautéing, , and grilling. With • Gnocchi Pomodoro an emphasis on sustainability, we will fabricate Course Highlights: the essential cuts to prepare stocks and sauces • Chocolate Soufflé COURSE 8: ADVANCED CUISINE - that completely utilize each ingredient. Then we’ll • Quick Breads and Biscuits 60 HOURS prepare dishes to practice each technique and build • Pizza and Flatbreads Whether it’s hydrocolloids, fermentation or zero- confidence and competence. • Crème Brûlée waste cooking, today’s kitchens rely on innovative ideas and modern techniques to produce their Course Highlights: COURSE 6: INTERNATIONAL CUISINE 1 - signature dishes. In this course, you’ll study the • Sous Vide Chicken Breast with Jus Lie MEDITERRANEAN, THE AMERICAS, methods and flavors that the best restaurants • Sautéed Duck Breast with Orange Gastrique & ASIA - 56 HOURS are using to take food to the next level and create • Pan Roasted Rack of Lamb with Red Wine Pan Cuisine from the Mediterranean, from Greece to enjoyable dining experiences. Sauce North Africa, exerts an important influence on the • Grilled Brined Pork Chop with Caramelized way many chefs are now cooking. You will explore Course Highlights: Onion and Bourbon Sauce the staple ingredients, various flavor profiles and • Fermentation, Preserving and Pickling key dishes of the region, and use them as a portal to • Introduction to Hydrocolloids COURSE 3: CULINARY FUNDAMENTALS 3 - studying the foods of the Americas. • Zero-Waste Cooking VEAL, AND SEAFOOD - 56 HOURS Asia: The panoply of Asian flavors and techniques • Cooking of the Contemporary Masters Structured in the same way as Course 2, here you’ll exert a growing influence on culinary arts around the fabricate steaks, paillards, cutlets and chops, and world. Understanding how to use the herbs, spices, COURSE 9: EXTERNSHIP - 210 HOURS prepare , brown sauces and pan sauces as ingredients and methods that characterize these At the end of their in-class training, all students you continue to deepen your understanding of cuisines is a necessity in today’s global food scene. complete an externship course. While ICE strongly fundamental techniques. You’ll also apply these Centering on flavor profiles and specific techniques, recommends that students extern in restaurant methods to seafood, including flatfish, roundfish this course acquaints students with the essential kitchens, they may request venues such as hotels, and shellfish, as you prepare dishes that highlight dishes of India, China, Japan, and Thailand. catering companies, corporate dining rooms or test the special skills that these foods require. kitchens in order to meet their professional goals. Course Highlights: Course Highlights: • Falafel • Braised Osso Bucco with Risotto • Roast Turkey with Mole Negro • Sautéed Filet Mignon with Bearnaise • Jamaican Jerk Chicken • Lobster Bisque • Pad Thai • Grilled Tuna with Beurre Rouge • Northern Indian Lamb • Sushi

Curriculum, ingredients and recipes are examples and are subject to change at any time without notice.

8 | ICE CAREER PROGRAMS 2020 “As a dual Culinary and Culinary Management student, ICE provided exactly the foundation I was looking for to transition seamlessly into the food industry. The instructors, advisors, curriculum, volunteer opportunities, and facilities all played impactful roles in my culinary school experience, and I felt better prepared to approach my new career with confidence.” — LAUREN JESSEN Culinary Arts/Restaurant & Culinary Management

COMBINE BUSINESS AND CULINARY EXPERTISE TO ACCELERATE SUCCESS

Learn your practical kitchen skills while refining your business acumen. Maximize the time of your career devoted to the classroom experience. Enrolling in our Restaurant & Culinary Management program in addition to either the Culinary Arts or Pastry & Baking Arts programs gives you the opportunity to pursue dual diplomas, bringing you knowledge and expertise in both while offering valuable tuition incentives.

The ICE Dual Diploma program offers you the option to efficiently develop your culinary skills and earning potential, offering a savings of 10% of tuition when you combine the Culinary Arts or Pastry & Baking Arts Program with the Diploma in Restaurant & Culinary Management.

ice.edu | 9 CAREER PASTRY & BAKING ARTS

Our 610-hour pastry and baking diploma program will provide a classic and well-rounded foundation for your career. Graduates aspire to be pastry chefs, bakers, cafe owners, culinary entrepreneurs and more. Roll up your sleeves and get ready.

Now Is the Time – with hands-on guidance by our chef-instructors. Intimate Experience. Imagine a curriculum designed to help you Make Your Mark. become an accomplished professional, creating With no more than 16 students per instructor, your Take a breath and a proud step forward. You are flaky croissants, silky gelato and crusty breads. learning is our main focus. By the program’s end, about to become part of the ICE Pastry & Baking Signature desserts, elegant tiered cakes and you will have made everything from cakes and Arts program, which delivers an amazing wealth of decadent chocolates will also be part of your confections to classic breads and elegant desserts skills and knowledge. Graduates of our well-known repertoire. It is a remarkable journey that begins with ease, preparing you to create intricate and program have gone on to win national awards, with a comprehensive exploration and critical imaginative recipes of your own. write top cookbooks and appear on TV and in tasting of ingredients to learn how flavors and We offer you a personal experience that extends leading food magazines. textures combine. You will progress through far beyond the classroom. Our Career Services staff development of all the dough-based products is here to support your career ambitions. Old World, New World from delicate strudel to tarts and puff pastries. and the Whole World. Our breads are a special source of pride with a Externships Put Your Career curriculum designed by Sim Cass, the founding in Motion Right Away. Drawing from the rich baking and pastry baker of renowned Balthazar Bakery. Each class traditions of France, Italy, Austria and will prepare all the yeast-raised favorites from After 400 hours of careful instruction and practice, Switzerland, as well as contemporary American bagels and brioche to pizza and baguettes. you will take the exam that matters: real-world variations, our Pastry & Baking Arts program is With a strong emphasis on theory, you will experience. Through our externship program, you not only international in scope, but also constantly progress through cakes and chocolate, studying will spend 210 hours on-site in a restaurant, hotel, evolving through modern global influences. Our the key ratios and methods that allow you to go catering kitchen or other pastry enterprise. The award-winning program and curriculum have been beyond the recipes to create your own formulas. multitude of externship options speaks to the reach of shaped by two chefs, first by Nick Malgieri, the Decorating instruction includes inscriptions and our professional network in Los Angeles. You will put piping, skills students should apply to create former executive pastry chef at Windows on the your skills to work in real time in an actual kitchen a tiered cake of your own design. Chocolate World and a member of Pastry Art & Design’s 1998 outside of the classroom walls. Plus, these externships confections are also part of the curriculum, from and 1999 “Ten Best Pastry Chefs” roster. More can provide you with invaluable contacts for your the simple truffles to intricate showpieces. recently, Creative Director Michael Laiskonis has career. You will live the excitement of pursuing your continued the program’s development, applying dream. his experience as former executive pastry chef at Le Bernardin and 2007 winner of the prestigious Outstanding Pastry Chef in America award from A Large School Offering an the James Beard Foundation.

Like Our Curriculum, “An ICE education is one of the most rewarding, awe-inspiring investments you can make in yourself. From day one you become part of You Will Evolve. a broad network of creative classmates, industry influencers and a team In no other culinary field do art and technique of staff dedicated to helping you succeed.” — combine so beautifully as in pastry and baking. AMY SIMIDIAN Your hands-on education covers the crucial Pastry & Baking Arts components of this complex and graceful art form

10 | ICE CAREER PROGRAMS 2020 ice.edu | 11 CAREER 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 the basis of so many pastry items, including: chocolate-nut sponges, génoise and biscuit TECHNIQUES AND INGREDIENTS: PART 1 - • The trio of classic doughs: pâte brisée (flaky), joconde. 44 HOURS pâte sucrée (sweet) and pâte sablée (cookie) to • A classic assortment of cakes, including opera, The program begins by giving students an in-depth make individual tarts and pastries. miroir, tiramisu, crêpe and charlotte royale. presentation of the ingredients, techniques and • Laminated or layered doughs, including puff • Our plated section includes theory, procedures they will use throughout the program: pastry, croissant and Danish doughs, both by preparation and presentation of multi-element, • Identification and discussion of the essential hand and with a commercial sheeter. contemporary plated desserts. Students ingredient groups: sugar, dairy and fruit. • Proper rolling techniques for preparing tarts, recreate and prepare recipes by award-winning • Weights and measures, culinary math, food galettes, pies (single-crust, two-crust, and chef and ICE Creative Director Michael safety, sanitation and equipment identification. lattice), palmiers, mille-feuille, fruit strips, Laiskonis. • Introduction to basic decorating skills, the pithiviers, croissants, pains au chocolat and a use of a pastry bag, and making and utilizing variety of Danish specialties. COURSE 7: CHOCOLATE CONFECTIONS - cornets. • Specialty pastry shop items including phyllo, 44 HOURS • Techniques for preparing fruit-based desserts, donuts, cannoli and hand-stretched classic Of the various mediums used by pastry chefs including poaching, roasting, macerating, strudel. to express their vision, none is more seductive drying and candying. than chocolate. This comprehensive course takes • The theory and practice of sugar cookery COURSE 5: CAKES, FILLINGS, students beyond the basic techniques and allows including the preparation of sugar syrups, AND ICINGS: PART 1 - 48 HOURS them to experience the joy of creativity as they glazes, fudge and caramel. From the humble pound cake to the classic génoise, produce and assemble a chocolate showpiece. students go beyond the recipes to explore the Instruction includes: COURSE 2: INTRODUCTION TO BAKING theory and technique of cake making and expand • Chocolate production, theory and tempering TECHNIQUES AND INGREDIENTS: PART 2 - their abilities to create original cakes. Instruction methods. 56 HOURS includes: • Dipping and enrobing. All well-executed desserts rely on a mastery of • -based and egg-foam cakes, including • Preparation of fondant, truffles, butter crunch fundamental techniques. In this course, students layered and rolled versions. and nougatine; molded, dipped and filled begin the journey with instruction on: • The theory of batter balance as they prepare chocolates; and the highlight of this section, • The basics of egg theory as they prepare cakes using various mixing techniques showpieces. egg-based desserts like crème brûlée, bread including: one-stage, high-ratio and creaming • Advanced methods including piped and framed pudding, custards and éclairs made with pâte method. Cakes prepared include , pound, centers and isomalt casting. à choux. white, yellow, crumb and chocolate along with • Preparation of additional egg-based desserts muffins. Egg-foam cakes such as angel food, COURSE 8: CAKE DECORATING - 56 HOURS such as soufflés and meringues. How to prepare chiffon and génoise are also included. Cake decorating represents the ultimate fusion of art a variety of along with classic • Icings and fillings such as curds and ganaches and craft. The students’ effort and practice in prior pastry cream. as well as both Swiss and Italian meringue- classes is rewarded as they take their skills to a new • Production of frozen desserts such as ice based buttercreams. level by preparing tiered cakes. Instruction includes: creams and sorbets. • A wide variety of piped, dropped, molded, bar • Buttercream flowers and borders, royal icing and sheet cookies including biscotti, brownies, and fondant (draping, crimping and ruffling) COURSE 3: BREADS AND OTHER YEAST- madeleines, macarons, spritz, Florentines and • Gum paste flowers, including azaleas, lilies, RAISED DOUGHS - 36 HOURS rainbow cookies. roses and more. Bread is at the crossroads of the culinary and baking • Cupcakes and gluten-free baking. • Floral arrangement and tiered cake assembly arts. At the heart of this deceptively simple food is including splitting, filling, crumb coating and some of the program’s most challenging material. COURSE 6: CAKES, FILLINGS, the usage of marzipan for covering cakes and • The technique and theory of working with AND ICINGS: PART 2 - 52 HOURS making flowers, fruits and vegetables. Finishing yeasted doughs: fermentation, dough Batters produce more than the familiar cakes we techniques like petal dusting and tier assembly. hydration, temperature control, kneading and often see: More complex techniques give us not This course culminates in the creation of an formation methods. only an international assortment of cakes, but original three-tiered wedding cake. • How to calculate and utilize bakers’ cookies as well. Covered here are: percentages, as well as pre-ferment, sour and • Complex layered goods including plain and 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 opened my olive and sourdough loaves along with brioche, eyes to all sides of the business in a timeline that allowed me to work bagels, baguettes, focaccia and pizza. full time. ICE taught 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 should practice as they Pastry and Baking Arts/ Restaurant & Culinary Management learn to prepare the wide variety of doughs that are

12 | ICE CAREER PROGRAMS 2020 COURSE 9: EXTERNSHIP - 210 HOURS At the end of their in-class training, all students “After a successful 20 years in some amazing kitchens, complete an externship. While the Institute of I’d earned a lot of opportunities — and I chose to join Culinary Education recommends that students the team at ICE. I have always admired ICE, and extern in restaurant kitchens, they may request education is the perfect opportunity for me to give back, venues such as hotels, catering companies, to inspire the next generation of chefs to enjoy and excel corporate dining rooms, or pastry shops that in a career in culinary or pastry arts.” meet their professional goals and fulfill academic — requirements. MICHAEL LAISKONIS ICE Creative Director; Former Executive Pastry Chef, Le Bernardin; 2007 James Beard Award for Outstanding Pastry Chef; 2014 IACP Culinary Professional of the Year

Curriculum, ingredients and recipes are examples and are subject to change at any time without notice.

ice.edu | 13 CAREER HEALTH-SUPPORTIVE CULINARY ARTS

ICE’s new Health-Supportive Culinary Arts career training program promotes nutrition, wellness and sustainability with a vegetable-forward curriculum inspired by the Natural Gourmet Institute. Health-supportive cuisine has the power to heal and can appeal to plant-based, vegetarian and vegan lifestyles, while including instructional exposure to proteins.

ICE & Natural Gourmet. Food & Healing. food-focused career paths. On the East Coast, NGI alum Amanda Cohen founded NYC’s most notable ICE now offers America’s first nationally accredited Food has powerful potential to heal the body. vegetable-forward restaurant, Dirt Candy; in the health-supportive, plant-based curriculum. The Natural Gourmet Center’s food and heal- Midwest, NGI alum Cara Mangini founded farmer Annemarie Colbin, Ph.D., founded the Natural ing coursework focuses on the health-supportive and produce-focused Little Eater restaurants in Gourmet Cookery School in her Upper West Side qualities of ingredients and cooking techniques Columbus, Ohio; and on the West Coast, NGI alum apartment in 1977, two years after Peter Kump and how to use them to best benefit health. Sara Kramer owns what Refinery29 refers to as founded his eponymous cooking school (now Through interdisciplinary training, both Eastern “wildly popular Los Angeles restaurant, Kismet.” ICE). Both received rave reviews, grew, became and Western food theories and applications are accredited diploma programs and changed their taught. Practical classes and lectures cover topics names over the following 30 years. In 2019, the such as health and nutrition, whole foods dynam- Harvest a Health-Forward educational institutions collaborated to offer ics, living foods, and cooking for people with Future. Natural Gourmet Institute’s unique health- illnesses. Our new Health-Supportive Culinary Arts program supportive approach to cooking at the Institute of offers a holistic approach to plant-based, nutrition- Culinary Education’s New York and Los Angeles minded cooking with a focus on whole foods and campuses, which cultivate creativity and innovation A Career in Health- in every kitchen classroom. Supportive Cuisine. wellness. From 1977 to 2018, the Natural Gourmet Institute graduated more than 2,500 professional chefs from 33 countries who became chefs, entrepreneurs, teachers, nutritionists, authors and even physicians. NGI alumni have gone on to open vegetable-centric restaurants, write cookbooks, become personal chefs for athletes and celebrities, found food companies and health initiatives, and direct culinary operations for organizations. Aspiring nutritionists, chefs and Foundations of the restaurateurs can all apply health-supportive cooking skills in their careers. NGI’s holistic, wellness-minded Curriculum. approach to the culinary arts translates to many The Natural Gourmet Institute used specific criteria for making mindful and deliberate decisions when sourcing ingredients: whole, fresh, seasonal, traditional, balanced, local and delicious. ABOUT ANNEMARIE COLBIN (1941-2015) These seven principles of food selection promote The founder of Natural Gourmet Institute, Dr. Colbin pioneered a sustainable food system with regard for natural the concept and movement of food as medicine in America. She resources and people while empowering chefs and coined health-supportive cuisine and inspired many chefs, dieticians, cooks to lead the conversation about food, wellness vegetarians, vegans and plant-based enthusiasts through her lectures and health. This mission is at the foundation of and NGI. She taught home cooking to celebrities, such as John ICE’s new curriculum, which incorporates whole Lennon and Mandy Patinkin, and authored or co-authored four books: foods, nutrition education, plant-based cooking • “The Book of Whole Meals” (Random House, 1979) and meals that heal. The principles extend to the • “Food and Healing” (Random House, 1986) pastry modules, which include flourless, vegan • “The Natural Gourmet” (Random House, 1989) and gluten-free desserts and breads, as well as • “The Whole Food Guide to Strong Bones” (New Harbinger, 2009) traditional pastries.

14 | ICE CAREER PROGRAMS 2020 This 632-hour diploma program contains four modules divided into nine courses. The first eight courses are composed of 108 four-hour lessons that are held on campus. The ninth course is an off-site externship. The program is constructed as follows:

• Preparing ravioli, tortellini, fettucine and COURSE 1: FUNDAMENTALS OF a brunch, and a buffet. In the career realm, you gnocchi. PLANT-BASED CUISINE - 52 HOURS will hone your skills at menu planning and recipe • Preparing appetizers, entrees and desserts to Focusing on fundamental culinary techniques writing while exploring career paths in personal order. and criteria for selecting quality ingredients, this and private cooking, catering and teaching. You will • Dishes include: herb ravioli with porcini course will introduce the foundations for preparing also study theoretical approaches to the energetics pesto and tofu ricotta; wild rice health-supportive, whole-foods cuisine. of food, factors that impact longevity, and the role pancakes; and bulgur raisin pan bread. • Knife skills training. of fats, protein and carbohydrates in a healthy, • Principles of food science. whole-foods diet. COURSE 7: FOOD AND HEALING 1 AND • Culinary techniques including sauté, roast, • Preparing pâtés and terrines. ADVANCED CULINARY TECHNIQUES – blanch, braise and pressure cook. • Preparing salads that showcase whole, 52 HOURS • Exploring the health benefits, healing seasonal ingredients. The link between diet, lifestyle and wellness is qualities and versatility of sea vegetables and • Writing and formatting a recipe properly. well-established, and this course will provide how to prepare them. • Learning how to design menus that perspectives on this relationship by looking at • Dishes include: arame strudel, wakame salad are nutritious and balanced according to the cardiovascular system health, the microbiome and with orange, and coconut-lime flan. program’s criteria. detoxification systems. On the culinary side, we • Preparing balanced, health-supportive prepare raw foods, living foods, and spa and retreat COURSE 2: SOY, GRAINS AND LEGUMES – brunch and buffet menus. specialties. You will also focus on improvisational 56 HOURS • Dishes include: massaged kale salad cooking using seasonal ingredients and developing In this course, we continue your education on with roasted chickpeas and pickled red a vegan, four-course banquet project. plant-forward cuisine to include a variety of bean onions, truffled portobello mousse with fig • Improvisational cooking. and grain, seitan, stock and sauce preparations. thyme preserve, and Asian buckwheat noodle • Preparing spa and retreat cuisine. • Identifying and preparing a variety of beans salad. • Preparing raw foods. in salads, purees, stews and soups. • Recipe costing and testing. • Identifying and preparing whole grains using COURSE 5: BAKING AND DESSERTS – • Dishes include: pomegranate, and various techniques. 56 HOURS ginger elixir; vegetable and tempeh wraps • Preparing vegan and vegetarian stocks using The quality of our baking and desserts can benefit with avocado-cilantro cream; Mediterranean traditional culinary techniques. from using ingredients that are more natural, roasted black cod with muhammara. • Preparing vegan and vegetarian versions of unprocessed and whole. In this course, we convert mother sauces and other modern vegan conventional baking recipes to alternatives featuring COURSE 8: FOOD AND HEALING 2 AND sauces. whole-grain flours and less-refined sweeteners, WORLD CUISINES – 56 HOURS • Making seitan and tofu and preparing it in a without sacrificing taste or texture. You will also This course extends the emphasis on integrative variety of ways. prepare baked goods and desserts that meet special health as it explores food and the immune system, • Dishes include: curried red lentil with dietary needs, such as vegan, gluten-free and dairy- kitchen pharmacy, diets designed to promote cancer coconut, baked quinoa with fresh and free. prevention and treatment support, Ayurveda, and herbs, and stuffed poblano chiles with • Preparing pies, tarts and galettes using vegan macrobiotics. You will prepare specialty dishes from browned tempeh. ingredients. Asia, Mexico, India and Italy. • Baking and decorating cakes. • Preparing dishes and meals designed to boost COURSE 3: SOUPS, STEWS AND HIGH- • Preparing vegan cookies, puddings and ice immunity. PROTEIN FOODS – 56 HOURS creams. • Preparing macrobiotic cuisine. In this course, we prepare soups and stews • Preparing flourless desserts. • Preparing Ayurvedic cuisine. highlighting whole grains, beans, vegetables and • Studying how to utilize sugar, butter • Preparing world cuisine menus. non-dairy alternatives. We teach how protein and white flour alternatives. • Presenting a four-course vegan buffet. sources come in a variety of forms — both plant and • Dishes include: chocolate cherry pecan bars, • Dishes include: hiziki with , animal. We also teach how to source and prepare ginger cake with lemon coconut cream and onions and agé tofu; burdock, carrot and poultry, fish and eggs, and how to prepare soy foods black sesame ice cream. onion kimpura; and eggplant buns with in health-conscious, traditional forms. fermented plum condiment. • Preparing soups and stews. COURSE 6: BREAD AND PASTA - 52 HOURS • Fabricating and preparing poultry, finfish As you continue to explore the art and science of COURSE 9: EXTERNSHIP – 200 HOURS and shellfish. baking, you will focus on yeasted breads, quick At the end of their in-class training, all students • Modern plating styles and theory. breads, pizza and focaccia with wheat-free and must complete an externship. While the Institute • Preparing soufflés, custards and emulsified gluten-free options. This course also includes pasta of Culinary Education recommends that students sauces. making. extern in restaurant kitchens, they may request • Identifying and preparing traditional soy • Preparing quick breads, scones, pancakes, venues such as hotels, catering companies, corporate foods, such as tempeh, tofu, edamame, miso, crêpes, waffles and biscuits. dining rooms or pastry shops in accordance with shoyu and tamari. • Preparing hearth and pan breads. their professional goals. • Dishes include: beet borscht with tofu sour • Using alternative flours and ingredients in cream; shiitake broth with shrimp, soba and bread baking. Curriculum, ingredients and recipes are examples and are baby bok choy; and hazelnut-crusted flounder subject to change at any time without notice. with mango salsa. "I chose to attend ICE specifically for Health-Supportive Culinary Arts, COURSE 4: ADVANCED CULINARY APPLICATIONS – 52 HOURS because I had noticed that even the people closest to me were starting In this course, you will apply your growing to choose foods that are more health conscious. My experience was command of health-supportive techniques to awesome, and exceeded my expectations in every aspect!" preparing salads, hors d’oeuvres, pâtés and terrines, — VICTORIA CHIRIKIAN Health-Supportive Culinary Arts

ice.edu | 15 ICE's 3rd floor Learning Resouce Center RESTAURANT & CULINARY MANAGEMENT

Get Ready to Build – The program explores many areas Your Vision. that define a successful enterprise. Beginning You are an innovator. When you close your eyes, with concept and you see yourself managing and building a culinary marketing, our goal business — maybe even your own. ICE’s diploma is to help you express in Restaurant & Culinary Management offers your unique vision. the sophisticated and pragmatic curriculum As it takes shape, we that can help you achieve your dream. We teach help you work through how to connect to an audience and market an the financial, legal establishment for a culinary enterprise to succeed. and technical aspects Restaurants, catering operations, cafes, including purchasing, brewpubs and specialty food stores are businesses. management, facility ICE is a school for culinary business, teaching design and food safety you the strategic and operational aspects of such so that at the end your ventures and helping you maximize your financial vision becomes a fully successes while doing what you love. To complete articulated business the diploma program, students must fully develop plan. a business plan with menu, marketing and finance elements. gives you the opportunity to gain a dual diploma Student Diversity Will with valuable tuition incentives. Our Business Is to Enrich Your Experience. Teach You the Business. Our students’ varying goals and past experiences Start Here With Us – keep our program unique. Your typical classroom will Our program has a pragmatic focus designed to Then Go Anywhere. include: career changers from diverse professions give you the skills to operate a successful culinary Start your career in one of the world's culinary such as marketing, finance, nursing and construction; enterprise. Our faculty comes with a great depth of capitals. With a huge number of world-renowned recent college and high school graduates; and even real-world experience that brings the curriculum food venues and a diverse food scene, studying working chefs in the industry who want to learn more to life. and working in LA offers an advantage. Our about the business side of restaurants. The program is built around nine essential extensive industry relationships offer a variety of courses designed to take your vision and transform opportunities for networking and placement. Even it into reality with a business plan that you create, Combine Business after you graduate, ICE is here to help you. beginning with your first class. Through role play, and Culinary Expertise to group projects and case study analysis, each course Accelerate Success. offers insight on what it takes to be a success as both a manager and an owner. Pursue your vision with essential tools to We continually take advantage of our location succeed. Enrolling in our Restaurant & Culinary in Los Angeles. Through field trips and guest Management program in addition to either the lectures, ICE goes beyond the classroom and Culinary Arts or the Pastry & Baking Arts programs textbook to let you meet and network with industry notables to connect with the vibrant culinary scene. Our Meet the Culinary Entrepreneurs series brings “ICE gave me a more professional take on the industry that I would experts from around the nation to share their not have had otherwise. Aside from the affordable tuition, the insights, offering you a national perspective. curriculum intrigued me. I felt it was the best well-rounded school for Most importantly, our instructors’ commitment what I plan on doing with my career.” to your success does not end at graduation. Nothing — makes us prouder than welcoming back a former CHRISTINA FERRO Restaurant & Culinary Management student as a new colleague.

16 | ICE CAREER PROGRAMS 2020 The 316-hour diploma program contains nine courses, which are divided into 158 lessons. The program is constructed as follows:

COURSE 1: CONCEPT DEVELOPMENT & operations. This course also covers how to build MENU DESIGN - 45 HOURS customer satisfaction. This course is designed to acquaint students with the realities of a culinary business concept — from COURSE 5: FOOD SAFETY - 16 HOURS creativity to profitability. By surveying the industry, Proper food handling and safety procedures students explore all types of operations and analyze are important elements of a successful culinary concepts, as well as research feasibility and location business. In this course students study the essential selection. Students gain the knowledge required principles of food safety​ and earn a certification. to develop and refine their ideas. This course also gives a comprehensive view of key aspects of the COURSE 6: FINANCE & ACCOUNTING - menu, including planning, pricing, layout, and 45 HOURS design. Students prepare a sample menu and devise A working understanding of numbers is critically a concept as a project, which will become part of important to culinary success. The curriculum their final business plans. for this course focuses on the use of financial statements as a tool for control and decision- COURSE 2: PURCHASING & COST making. Topics include balance sheets, profit CONTROL - 45 HOURS and loss statements (P&Ls), break-even analysis, Strategies for purchasing and control are vital for cash flow, and financing. Budgets, industry the success of any culinary operation. This course standards (critical KPIs) and variation analyses are examines labor, food and beverage costs, and emphasized. Actual case studies are used to provide revenue control. Purchasing guidelines, inventory real experience. and control, employee-performance standards, productivity and scheduling, use of point-of-sale COURSE 7: SUPERVISORY MANAGEMENT & systems and new technology are also reviewed. FOOD SERVICE LAW - 45 HOURS People are the most important resource in any COURSE 3: MARKETING - 30 HOURS culinary business. In this course students focus Culinary businesses are marketing businesses from on the major functions of management, including the moment an idea is developed through opening leadership, motivation, communication, hiring and operation. This course provides an in-depth practices, recruitment, training, discipline, examination of how a marketing plan is developed, and staff organization. In addition, this course including market research, positioning, product focuses on the legal rights and responsibilities of mix, and life cycle. This includes development of owners, employees and operators. Topics include potential strategies for advertising, merchandising, labor relations, employment law, real estate and public relations, social media and promotion. contracts. Various business structures are also surveyed. COURSE 4: SERVICE MANAGEMENT - 30 HOURS COURSE 8: FACILITIES & DESIGN - Managing the front of the house requires particular 30 HOURS knowledge and skill. Students are introduced to This course examines how to bring a concept to the tools and techniques of service and service life, from design through construction and final management in restaurants and other foodservice inspection. Whether planning to renovate or build a restaurant from scratch, students gain insight into capital costs and budgeting, as well as how to work with architects, engineers, designers, and contractors. Topics include equipment and systems basics, space analysis, product and people flows, kitchen and interior design.

COURSE 9: BEVERAGE & WINE – 30 HOURS Beverage sales is a challenging business. This course explores all areas of beverage service, including wine, spirits, beer, mixology, nonalcoholic drinks, and bar design. Wine tasting and appreciation is included. Students will study proper alcohol service and receive safe beverage service certification. ​

Curriculum is subject to change at any time without notice.

ice.edu | 17 EXTERNSHIPS, JOB PLACEMENTS & CAREER SERVICES

Practice Your Craft in Eric Ripert, Missy Robbins, and Jean-Georges “The students from ICE are excited and the Most Authentic Vongerichten and restaurateurs Joe Bastianich, engaged in the kitchen day in day out. The base Learning Environment. Danny Meyer and Stephen Starr. Getting your foot knowledge they have gained from their culinary in the door with one of these culinary leaders via an program has given them a great stepping stone In Europe, aspiring chefs learn their trade through to succeed in a high-intensity kitchen like ours ICE externship could be the start of the career you apprenticeships. ICE’s global teaching perspective at Otoño.” have dreamed of. takes inspiration from this centuries-old tradition, — with the final course of its Culinary Arts, Pastry & TERESA MONTAÑO Executive Chef/Owner, Otoño Baking Arts and Health-Supportive Culinary Arts Choose Your Track, Montaño is a New Mexico-born, Los Angeles-based chef, programs structured as a hands-on externship. and Make Your Success. best known for her first restaurant, Racion, which was on Each student in these programs is required to Jonathan Gold’s 101 Best Restaurants List from 2013 to 2015. Otoño opened in 2017 and features “modern Spanish cuisine,” An ICE externship gives you a chance to customize complete this critical training before graduation. influenced by Montaño’s travels in Spain, particularly the Your externship integrates and further hones your education. For example, your special interest Catalan and Valencia regions. your skills and gives you real-world application of may be seafood, farm-to-table cuisine or luxury your knowledge, frequently resulting in both a job hotels. During the externship process, we will gear offer and new, valuable connections. The strength your search toward the goal of placing you in that and breadth of ICE’s extern program is impressive. particular type of establishment. You might choose to take an externship Get Your Feet in outside of the restaurant environment. Alternative externship and employment options include hotels, Some Amazing Doors catering, special events and food media. (and Kitchens). The vast range of ICE externships offers Our Staff Has the opportunities to work and learn at renowned Connections. “I appreciate the dedication that ICE has establishments. Our career services advisors consider your career towards the next generation of chefs. The ICE In Los Angeles, students have been placed aspirations, skills, schedule and academic record, students we have hired are dedicated, in externships at prominent area restaurants, to pair you with partner sites and find the most hardworking and ready to be immersed in the fast-paced environment of the professional including Jon & Vinny’s, Majordomo, Providence, beneficial placement. Externships may be paid or kitchen.” Spago and WP24. Pastry & Baking Arts students unpaid and are structured so that your perfor- — have externed at Clark Street Bread, Dominique mance is monitored by ICE’s professional staff, TIM HOLLINGSWORTH Ansel Bakery LA, Lauduree, Magnolia Bakery with subsequent feedback and evaluations incor- Executive Chef/Owner, Otium and Free Play LA, Milk Bar and Union Bakery among other porated into your overall grade. Opened in 2015, Otium is an all-day restaurant with an dessert destinations. We’ve also had externs pursue Most culinary and hospitality schools in "eclectic, vibrant and seasonal" menu. Free Play is a restaurant America and Europe require externship programs and bar where guests can play games. Before moving to LA, experience with farm-to-table and plant-based Chef Tim worked at The French Laundry for 13 years, including for their students. Employers and students rou- cuisines at The Arbour Pasadena, Farmshop, four years as chef de cuisine. He has won a James Beard tinely agree that it is a fantastic opportunity. Herringbone Santa Monica and Moody Rooster. Award for Rising Star Chef of the Year and won Netflix's “The Final Table,” a global culinary competition series that debuted These restaurants’ chefs and owners include in November 2018. Christina Tosi, David Chang and Wolfgang Puck, plus ICE alumni Steve Samson (Culinary, ’97) and Marc Johnson (Culinary, ’04). The chefs and managers at these top restaurants tell us they are “hungry” to have you join them. In New York, these include: Union Square “From knife cuts to molecular gastronomy, we were able to sharpen Cafe, Del Posto, Jean-Georges, Eleven Madison not only our knives, but our skills. I left school every day with a Park, Le Bernardin and Per Se. The multiple proud sense of accomplishment. I would recommend this program restaurants owned by chefs Dan Barber, Daniel for anyone interested in a culinary career.” Boulud, Andrew Carmellini, David Chang, Tom — EVERTON TULLOCH Colicchio, Alex Guarnaschelli, Daniel Humm, Culinary Arts Thomas Keller, Nobu Matsuhisa, Alfred Portale,

18 | ICE CAREER PROGRAMS 2020 WE WROTE THE BOOK ... Written by ICE President Rick Smilow and co-author Anne E. McBride, “Culinary Careers: How to Get Your Dream Job in Food, With Advice From Top Culinary Professionals” (Clarkson Potter) can provide a road map for career success. The book includes candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream position. “Culinary Careers” is a guide to navigate the seemingly endless range of career opportunities in the food industry today. “For anyone in the food service business, or even thinking about it, this is a must-have guide.” — TIM ZAGAT ICE President Rick Smilow, alum Matt Leung ICE alumni Jessica Light (Culinary, ’19) and Saul (Culinary, ’19) and a fellow chef in The French Silva (Culinary, ’19) work together at Otium. Laundry kitchen in fall 2019.

Job Placement & Career Services

We’re proud to present a robust offering of job in the food business: job fairs, in-house workshops and or an artisanal bread bakery, we help you get there. The opportunities from our community for each ICE graduate, career development seminars on such diverse topics doors to our Career Services department are always open, and we’re prouder still of the people that make it happen. as restaurant management, food writing and starting regardless of graduation date, with ongoing access to job From Career Services to our alumni network, you can stay a catering business, as well as individual advisement opportunities. connected. The community that you join here goes far sessions on resume writing, interview skills and beyond your classroom. professional development. In your first week here, you’ll meet with one of our As graduation nears, our Career Services department Career Services team members to begin building the works closely with you to develop your professional plan for your future. Throughout your education, you’ll presence and match you with a member of our employer benefit from a full range of services to help get your start network. Whether a bustling, highly regarded restaurant

For more information, including graduation and placement rates, please visit: www.ice.edu/career-programs

ice.edu | 19 LA CULINARY EMPLOYERS ON ICE ALUMNI

Ari Rosenson Walter Manzke Dahlia Narvaez Culinary Director, Wolfgang Puck Fine Dining Group Chef & Owner, Republique Executive Pastry Chef, Mozza Restaurant Group

I have been working closely with Career Services at ICE. The graduates that we have The Institute of Culinary Education is an working at our restaurants are a part of our excellent resource for sourcing new talent in the The Institute of Culinary Education has been fabric of success, and the hunger for learning industry. In LA, we enjoy working with their a great new partner for us at Nancy Silverton’s Mozza Restaurant Group. These young chefs are they display is inspiring. I cherish the fact students who have consistently showcased a well-informed and come with a good work ethic that ICE is helping to build the foundation for strong work ethic and a variety of skill sets.” success in our culinary community.” and strong skills.”

Camilla Warner Jason Benavente Zach Helm General Manager, American Beauty Executive Chef, Nobu Los Angeles Head Chef, JOEY DTLA

I truly believe that ICE graduates bring an amazing The students that have come into my kitchen level of excitement and enthusiasm to our hospitality I have been in this industry almost 20 years, through ICE have been nothing short of industry. It is fun to teach and coach people that not and I have to say that the students that come into spectacular. They are detailed, inquisitive and only have a strong foundation, but are hungry to my restaurant to stage from ICE have a certain passionate about this industry. We are very learn. You have to be open to challenging situations drive that most cooks in our industry with work fortunate to have built this partnership with and feedback, and I find that ICE students are ready experience do not possess. It is the drive to grow such a great school that seems so dedicated to the to take that on.” and to make the establishment outcome of their students’ progression.” and the people around them better.”

20 | ICE CAREER PROGRAMS 2020 A SAMPLER OF Restaurants & culinary businesses that have recruited at ICE

See full list at ice.edu/losangeles/externship-and-job-sites.

ice.edu | 21 Alumni Honors AWARDS, HONORS & 2019 James Beard Award for Best Chef: Southeast RECOGNITION MASHAMA BAILEY Executive Chef and Partner, The Grey, Savannah, GA ICE alumni, faculty and administration have been proudly 2018 James Beard decorated with the industry’s top honors. An ICE education Award for Best Chef: puts you in some amazing company. NYC MISSY ROBBINS Chef/Owner, Lilia and Misi, Brooklyn, NY School and

Administration Awards School Media Distinctions 2016 James Beard Foundation Outstanding Personality/Host Award In a past “Best Of” for “A Chef’s Life” (PBS) edition, New York VIVIAN HOWARD magazine named ICE Chef/Owner, Chef & the “Best Culinary School in Farmer, Kinston, NC New York”

Other national James Beard Award winners include: GINA DEPALMA, CLAUDIA FLEMING, JAMIE TIAMPO, DENISE MICKELSON ICE was one of three and ED BEHR in culinary institutes assorted Pastry Chef, included in the article Chef and Media, and “An Inside Look at “Who’s Who” categories. America’s Finest Culinary Schools,” 2010 Emmy for in New York Restaurant Outstanding Reality- Competition Program, 2016 Insider magazine “Top Chef” GAIL SIMMONS Simmons has been a permanent judge on Saveur magazine “Top Chef” since the included ICE in a show’s start in 2006, and roundup of “100 Culinary is a frequent guest on Things We Love” NBC’s “Today” and ABC’s IACP 2015 Award of Excellence for Culinary “Good Morning America.” School of the Year

ICE’s President Rick Smilow is a past winner 2004 James Beard of the IACP’s Culinary Entrepreneur of the Foundation Rising Star Year award of excellence. Smilow was also Chef in America Award designated as the annual honoree by the New ALLISON VINES- York Association of Culinary Teachers. RUSHING First and most Executive Chef, MILA, prominently mentioned New Orleans culinary school in Gourmet magazine’s ICE and its staff have been quoted and In 2014, the Funky Gourmet in Athens, Greece, New York issue noted numerous times in media outlets run by GEORGIANNA HILIADAKI and NIKOS including: ROUSSOS was awarded two Michelin stars.

2014 & 2015 James Beard Foundation Broadcast Media Award Television Program, In Studio or Fixed Location; 2003 & 2005 James Beard Foundation Award, Television Segment GRETA ANTHONY Producer, Martha Stewart

22 | ICE CAREER PROGRAMS 2020 ICE on TV Dozens of ICE alumni and chef- instructors have made their marks on food-related TV and digital media and feature segments, including:

CAKE BOSS FOOD NETWORK Tony Albanese STAR Alicia Sanchez CBS IN THE KITCHEN Virginia Monaco Brendan McDermott FOOD NETWORK James Briscione THE KITCHEN Brian Buckley Jenny McCoy Chad Pagano GOOD DAY NEW CHEF RACE YORK UK VS. US James Briscione Pippa Calland Ronaldo Linares GOOD MORNING AMERICA CHOPPED Madison Mangino Lee James Briscione Heather Priest HELL’S KITCHEN Ros Balducci Elizabeth Bianchi Ronaldo Linares Krupa Patel Andrea Glick Matt Sigel Ulli Stachl Maryann Salcedo Berthsy Ayide James Casey Jeremy Hanlon Wendy Liu Abigail Hitchcock Chris North Anthony Paris Paul Yeaple KABC - LA Amy Roth Elliott Prag Laurielle Clark Pnina Peled RESTAURANT Rossoblu on LA Rory O’Farrell DIVIDED Other Recognition James Briscione Times’ 2017 Top Ten Pippa Calland Virginia Monaco restaurants list A student team from ICE won Food & Wine Anthony Ricco SHARK TANK STEVE SAMSON magazine’s “Tool Jam” competition three out of Reggie Anderson Guy Vaknin Chef/Owner, Rossoblu the four years the program existed. David Seigal and Superfine Pizza, Abe Lopez THE CHEW Los Angeles, CA Marc Murphy Michael Laiskonis New York Mayor Michael Bloomberg chose ICE Raymond Watson Simon Cass as the site for his 2012 top NYC staff party. Anthony Caporale The Daily Meal’s 2014 list of America’s 50 COOKING CHANNEL Andrea Tutunjian Best Bakeries included TIM HALEA’S Little T Russian restaurant powerhouse Dve Palochki EDEN EATS King Phojanakong Eden Grinshpan James Briscione Bakery and CONNIE MCDONALD’S Levain chose ICE as its international education partner for the 2012 opening of culinary Bakery. COOKING CHANNEL THE TRY GUYS institutes in St. Petersburg and Moscow. UNIQUE SWEETS Frank Proto 2011 Eater award for Austin “Restaurant of Zac Young The U.S. State Department chose ICE chef- TODAY SHOW the Year” instructors to go on trade missions in Indonesia COOK YOURSELF Allison Fishman JAMES HOLMES and Vietnam to promote American ingredient THIN Trish Magwood Executive Chef, Olivia, Austin, TX Allison Fishman Denisse Oller exports. Kelly Senyei EVERYDAY FOOD Elisa Strauss Staff Awards Over the years, teaching at ICE has been an Margot Olshan important stop in the path toward larger THROWDOWN 2014 winner of IACP’s Culinary Professional of culinary media success. Authors and TV EPICURIOUS WITH BOBBY FLAY Tracy Wilk Sohui Kim the Year and 2008 winner of the James Beard chefs Anne Burrell, Alex Guarnaschelli, Sara Frank Proto Kim Kushner Award for Outstanding Pastry Chef Moulton, James Briscione and James Petersen Penny Stankiewicz Dave Crofton MICHAEL LAISKONIS were all at one point ICE faculty members. Creative Director FOOD NETWORK TOP CHEF ASIA Gail Simmons Dan Segall Arnold Myint Ashley Merriman F WORD STARRING Alex Eusebio Designated one of the GORDON RAMSEY Freddy Guerreiro “Top 10 Pastry Chefs” Maria Tampakis Sara Nguyen of 2017 by Dessert Joe Paulino Professional magazine FOOD NETWORK Tina Bourbeau Adrienne Cheatham KATHRYN GORDON “CHALLENGES” Eva Torres ICE Chef-Instructor Michelle Bommarito TOP CHEF JUST Lucy Martin DESSERTS Elisa Strauss Melissa Camacho 2015 winner of IACP Culinary Educator of the Year Toba Garrett Malika Ameen CHRIS GESUALDI Seth Caro ICE Chef-Instructor FOOD NETWORK Zac Young HEARTLAND TABLE Amy Thielen THE TASTE Lee Knoeppel In 2018, ABC’s “The Chew” ran an ICE national scholarship competition and taped at the school. ice.edu | 23 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 sample:

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 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 Chef and Owner, Lucy’s Fried Chicken, Austin, TX; MADISON MANGINO – 2007 Bon Appétit’s Top 10 New Restaurants 2009 for ANTHONY RICCO – 2001 Owner, Madison Lee Cakes, NYC; Olivia Executive Chef, The William Vale, NYC; contestant Dessert Professional Magazine’s Top 10 Cake on “Chopped” Artists in North America, 2015 MATT HYLAND - 2005 Chef and Owner, Emily, Emmy Squared and Violet, MISSY ROBBINS – 1995 CLARISA MARTINO – 2004 NYC Executive Chef, Lilia and Misi, Brooklyn; Executive Pastry Chef, Gato, NYC, Mesa Grill, Las selected for Food & Wine 2010 Best New Chefs Vegas, Bahamas; runs pastry operations at Chef VIVIAN HOWARD - 2003 issue; 2018 James Beard Award for Best Chef: New Bobby Flay’s flagship restaurants; 2013 “Top 10 Chef and Owner, The Chef and The Farmer and York City Pastry Chef ” by Dessert Professional Boiler Room, NC; James Beard Award Winner for “A Chef’s Life” CHRISTINE SANCHEZ – 1997 MINA PIZZARO - 2002 VP, Culinary Solutions, Bobby Flay/Bold Food, Pastry Chef, L’Appart, NYC; StarChefs Rising Star SOHUI KIM – 2002 NYC; has appeared as Bobby Flay’s sous chef on 2015 Chef/Owner, The Good Fork, Insa, Brooklyn; “Iron Chef America” awarded “Best New Brooklyn Restaurant” by Time MICHAL SHELKOWITZ – 2005 Out New York in 2007; has made Michelin Guide’s ANTHONY SASSO – 2004 Pastry Chef, Craft, NYC; Nominated for Food & Bib Gourmand list five years running; author of Former Chef de Cuisine, La Sirena, NYC; formerly Wine’s Best New Pastry Chef Award in 2012 “The Good Fork” cookbook worked at Bar Jamón and the famed El Hogar Gallego in Spain ELISA STRAUSS – 2000 ERIC MAY – 2000 IVY STARK – 1995 Owner, Confetti Cakes, NYC; author of two books, Executive Chef, Blue Boar Inn, Midway, UT; Consulting Executive Chef, Casa Bocado, NYC; “Confetti Cakes Cookbook” and “Confetti Cakes for multiple award winner of Utah’s Best of State formerly worked at Border Grill, Ciudad, and Sign Kids”; her cakes have appeared on “Today Show,” of the Dove “Sex and the City,” and more ASHLEY MERRIMAN – 2004 Executive Chef, Prune, NYC; contestant on “Top MIGUEL TRINIDAD - 2007 ZAC YOUNG – 2006 Chef” (season 6) Chef/Owner, Jeepney & Maharlika, NYC. Jeepney Executive Pastry Chef/Partner, Craveable Hospitality has two stars from The New York Times and three Group, NYC; top-three finalist on the premiere MARC MURPHY – 1990 stars from Time Out New York. season of “Top Chef: Just Desserts” Executive Chef and Owner, Benchmarc Restaurants, NYC; President of the Greater JOSEPH WREDE – 1995 NYC chapter of the New York State Restaurant Executive Chef, Joseph’s of Santa Fe, Santa Fe, NM; Association, and a regular judge on “Chopped” chosen for Food & Wine 2000 Best New Chefs issue

OBUSAN HOLMES SIMMONS GUERREIRIO ROBBINS

24 | ICE CAREER PROGRAMS 2020 MANGINO MYINT FLEMING LAWRENCE RICCO

ice.edu | 25 Food Media & Marketing Research & Development/ Culinary & Hospitality Corporate Culinary Management GRETA ANTHONY – 1995 Producer, Martha Stewart, NYC; winner of several MAXIME BILET – 2005 SILKY BENZANT – 2009 Emmy Awards and James Beard Awards for Best Founder, Imagine Foods, Seattle; Research & Dining Room Manager, Bouchon Bistro, Yountville, Television Food Segment Development Chef, “Modernist Cuisine;” co- CA; Michelin-starred restaurant by Thomas Keller author of the 2012 James Beard Cookbook of the ED BEHR – 1984 Year; included in Forbes Magazine “30 Under 30” JAKE CERRONE – 2006 Editor and Founder, The Art of Eating, Peacham, list in 2012 General Manager, Patina Restaurant Group VT; served on the first international jury for the Slow Food Awards STACY ADIMANDO – 2010 CHRISTINA DELLI SANTI – 2015 Executive Editor at Saveur General Manager of Urban Cowboy Lodge, The EDEN GRINSHPAN – 2008 Catskills TV Host of “Eden Eats” and “Log on and Eat” on EINAV GEFEN – 1999 the Cooking Channel; Co-Owner of EthNicitY Corporate Chef, Unilever North America; formerly ROMMEL GOPEZ – 2014 Productions; listed in Forbes’ “30 under 30” in the a chef-instructor at ICE, began career in Israel Director of Guest Relations, Hotel Edison, NYC Food & Wine Industry PNINA PELED – 2000 JONCARL LACHMAN – 2002 KRISTEN MIGLORE – 2009 Senior Executive Chef, NY-Presbyterian Hospital, Chef and Owner, Noord and Winkel, Philadelphia Creative Director, Genius at Food52; winner of NYC; profiled for her work with hospital patients multiple IACP awards; 2012 James Beard Award in The New York Times and on ABC News MICHAEL LAWRENCE – 1990 winner for Publication of the Year Director of Operations, The Dinex Group, NYC; senior TAGERE SOUTHWELL - 2003 management role in all of Daniel Boulud’s restaurants, MARY NOLAN – 2008 Executive Chef, Fisher & Paykel; oversees all demos in U.S., England, China, Canada and Singapore Executive Chef, Bon Appétit, NYC and events for the luxury appliance line DAN LONG – 2003 GAIL SIMMONS – 1999 JILL TALCOTT – 1998 Co-Owner and President, Mad Greens (33 Special Projects Director, Food & Wine; co-host, “Top Product Development Manager, Starbucks locations), Denver; company is among Fast Casual’s Chef NYC”; author of “Talking With My Mouth Full” Corporate Headquarters, Seattle; also longtime Top 100 Movers & Shakers captain of the Starbucks corporate cycling team SUSAN STOCKTON – 1993 RICK MAST – 2006 Former Sr. VP of Culinary Productions, Food Co-Owner, Mast Bros. Chocolate, Brooklyn; NYC’s Network, NYC first artisanal bean-to-bar chocolate factory

ELIZABETH MELTZ – 2003 Senior Director Environmental Health, Dig Inn;​ former director of sustainability, B&B Hospitality Group, NYC; formerly managing editor of the Italian food magazine La Cucina Italiana

KATRIN NAELAPAA – 1991 Director, Wines from Spain, NYC; IntoWine.com Annual “Top 100 Most Influential People in the U.S. Wine Industry” 2012

DAVID SCHNEIDER – 2002 General Manager, Ai Fiori, NYC; part of Chef Michael White’s Alta Marea Group

STARK HOWARD MAST HYLAND YOUNG

26 | ICE CAREER PROGRAMS 2020 International Though the Institute of Culinary Education has always operated in New York City, it has consistently drawn students from other parts of the country and SAMIA AHAD – 1991 world. Many have come from California, and some of them, as well as alumni Chef and Food Writer, Lead, Singapore; from the East Coast, presently have thriving culinary careers in California and has appeared as a chef on various Asian cooking other West Coast states. Here are a few to know. shows; author of “Simply Samia”

FREDERICO GUERREIRO – 2008/2009 Chef de Cuisine, Pedro E O Lobo, Portugal; premiered as a contestant in the premiere season of “Top Chef Portugal”

GEORGIANNA HILIADAKI & NIKOS ROUSSOS – 2003 Co-Chef/Owners, Funky Gourmet, Athens, Greece, and OPSO Restaurant in London; earned first Michelin Star in 2012 and second in 2014

FADI JABER – 2006 Pastry Chef and Owner, Sugar Daddy’s Bakery, ZOE NATHAN STEVE SAMSON Amman, Jordan, Beirut, Lebanon, and Dubai, Culinary Arts, 2001 Culinary Arts, 1997 PASTRY CHEF/CO-OWNER, RUSTIC CHEF/OWNER, ROSSOBLU, SUPERFINE PIZZA UAE; featured in The New York Times for the CANYON, HUCKLEBERRY CAFE, (LOS ANGELES) widespread growth of American-style bakeries in MILO + OLIVE, CASSIA (SANTA MONICA) the Middle East HONORS Rossoblu, Top 10 Restaurants HONORS StarChefs Rising Star; in LA, Los Angeles Times, 2017; Chef of the James Beard Outstanding Pastry Chef, Year, Los Angeles Magazine, 2012; Best New LEIGH KOH PEART – 2008 Semi-Finalist. U.S. Restaurants, Esquire Magazine, 2011. Founder of Craft Cakes, a company specializing WORK BACKGROUND Lupa in custom cakes; formerly worked with renowned WORK BACKGROUND Pizzeria Ortica (NYC); Joe’s (Venice); Jardinière, (Executive Chef /Partner); Sona Restaurant cake designer Ron Ben-Israel and as a pastry chef Tartine Bakery (San Francisco). (Executive Chef); Piero Selvaggio at Sketch in London DID YOU KNOW? Zoe published her Restaurant Group (Executive Chef). JILL SANDIQUE – 1992 first cookbook, “Huckleberry,” in 2014, DID YOU KNOW? Steve was born to a and her recipes have been featured Recipe Developer/Food Stylist; lead trainer for the Bolognese mother and an American father and in Food & Wine, LA Magazine, exposed to the pleasures of Italian food at a USDA Council of Chefs and U.S. Culinary Theatre Huffington Post, and Food Network. young age. The experience of helping his mother in Manila, Philippines in the kitchen and taking annual family trips to Italy helped propel him toward a career in Italian RAFAEL GOMES - 2008 cooking. Chef and Owner, Itacoa, Paris; formerly chef de cuisine, Grand Couer, Paris, France; former sous chef at two-star Michelin, Mirazur

KITTY TRAVERS – 2003 Founder of La Grotta Ices in London; featured in the book “Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs” as one of Fergus Henderson’s picks for the “10 chefs of the future”

RICHARD YNAYAN – 2005 Founder, Institute for Culinary Arts at De La Salle University, The Phillipines DOMINICK MAIETTA RACHEL YANG Culinary Arts, 2003 Culinary Arts, 2001 CHEF DE CUISINE/DIRECTOR, COQUETA CO-OWNER/EXECUTIVE CHEF, RELAY RESTAURANT (SAN FRANCISCO) RESTAURANT GROUP JOULE, REVEL & TROVE (SEATTLE); REVELRY (PORTLAND) HONORS Coqueta has been on the San Francisco Chronicle’s “Top CUISINE Modern Korean fusion. 100 Restaurants Bay Area” for four HONORS James Beard Award nominee consecutive years. In 2011, Salinas or semifinalist for Best Chef: Northwest, made Esquire Magazine’s “Best New 2010-2020. Trove was one of GQ Magazine’s Restaurants” list. “Outstanding Restaurants in America” in WORK BACKGROUND Soho 2015. House NY, Café Noir, Salinas, Blue WORK BACKGROUND Per Se, DB Bistro Hill Stone Barns and Meigas. Moderne and Alain Ducasse (all in NYC) COMMENTS ON ICE “ICE before moving to Seattle. completely changed the course of my BOOKS In 2017, Rachel published “My life and for that I’m incredibly grateful. Rice Bowl,” a cookbook with 75 recipes I wouldn’t be the chef I am today based on her Korean fusion cuisine. without the foundation of knowledge gained at ICE, as well as the support and connections the school provided.” TRINIDAD GEFEN

ice.edu | 27 INSTRUCTORS & FACULTY Our faculty is the strength of ICE. They bring decades of diverse experience from some of America’s best restaurants and a passion for teaching future generations of culinary and hospitality professionals.​

SCHOOL OF CULINARY ARTS

LAY ALSTON NICHOLE BASMAJAN ALYSON COOK LOUIS EGUARAS PETER GEORGE DAMON HENDERSON CYRIL KABAOGLU Chef-Instructor Chef-Instructor Chef-Instructor Chef-Instructor Chef-Instructor Chef-Instructor Chef-Instructor “Dreams are the seeds of “Remember that culinary “There is no choice as a “Explore everything and “Cook from your heart and “If you want something you “Learn from yourself and change. Nothing ever grows school takes work and student and as a professional have a blast in the kitchen!” you will never go wrong ... have never had, you will have each other, there is no great without a seed. Nothing dedication paired with chef: you have to repeat, just cook.” to do something you have chef without a great team.” changes without a dream. maintaining balance in repeat, repeat, repeat until never done.” And remember, tomatoes your life. Even the most it becomes part of yourself. don’t become tomatoes passionate may stumble, but If you don't get it the first overnight, so keep watering get involved, come prepared time, keep going, get help, your seeds.” to work hard, and be open and keep practicing - it's all to new ideas, methods and about the technique.” team-work while fostering lifetime relationships.”

SCHOOL OF PASTRY & BAKING ARTS

ANDREW LAKIN MIKE PERGL HERVE GUILLARD NORMA SALAZAR CARRIE SMITH Chef-Instructor Chef-Instructor Director of Education/ Chef-Instructor Chef-Instructor “You get out what you put in “Put a good song in your Lead Chef “Remember the 3 “Ps”: Be "We never stop learning to the experience. Focus on head, some love in your professional in the kitchen, from those around us; who learning flawless technique heart, and cook some great “Never leave the classroom in your personal life, in all we work with and who and be open to critique. food.” with an unclear mind: you say and do. Be punctual, we work for and always If you aren’t working on reflect on your successes and or early, and ready to begin remember to be kind." developing fundamental challenges every day.” your day. Be passionate, love skills now, then when will what you do, and do what you?” you love, this will lead to a happy life.”

SCHOOL SCHOOL OF OF HEALTH- RESTAURANT SUPPORTIVE & CULINARY CULINARY MANAGEMENT ARTS

MISSY SMITH-CHAPMAN EMMY MILLER ANDREY GODZHIK MISHEL LeDOUX JOY MEYER Lead Chef Chef-Instructor Instructor Director, Restaurant & Instructor “Creativity is like a muscle. “If your focus is only what “When I arrived in LA in Hospitality Management “The restaurant industry is You need to use it or it will is at the end, you will miss 2002, it seemed mostly “I want to teach students ever-changing, fast-paced, atrophy.” everything along the way.” a fast- food town. But in how to create and deliver challenging, and takes the last 12 years, exciting a great dining experience many forms. That’s what restaurants have popped while operating and growing motivates me. At ICE, I love up everywhere. LA has just a profitable business.” that I get to share my own about caught up with New real-world experiences in the York!” industry to set students up for success.”

28 | ICE CAREER PROGRAMS 2020 STUDENT EVENTS & GUEST SPEAKERS

Students enjoyed a demonstration of spaghetti alla chitarra by LA chef/owner On a remarkable field trip, Pastry & Baking Arts students spent quality Bruce Kalman, whose visibility rose greatly as a contestant on “Top Chef” time with Dominique Ansel, chef-owner of eponymous bakeries in season 15 (2018). New York, Tokyo, London, and Los Angeles as well as 189 at The Grove in LA — 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 frankly 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.

Cookbook author Kausar Ahmed traveled from Legendary pastry chef Sherry Yard participated Pakistan to Pasadena to showcase recipes from her in our Women in Leadership panel with the Students embarked on a field trip to Amy’s newest book, “The Karachi Kitchen.” James Beard Foundation. Farm to explore sustainable agriculture.

ice.edu | 29 SCENES FROM ICE’S LA CAMPUS ICE's Pasadena campus includes seven large culinary and pastry kitchens, three classrooms and an expansive student resource center encompassing a library, computer lab and presentation space. Here are some views:

30 | ICE CAREER PROGRAMS 2020 ICE’S NYC CAMPUS

Designed with creativity and community in mind, our facility in Lower Manhattan is truly unique destination, extending over 74,000 square feet with waterfront views. Students have access to 12 kitchens, six classrooms and special features like labs for cooking technology and for chocolate, a mixology center, a hydroponic farm and a demonstration kitchen.

GAS BOOST RM EQUINOX GYM ± 40 SF

SCULLERY/DISHWASH/STORAGE ± 407 SF VESTIBULE ± 33 SF MEN'S CHANGING RM ± 179 SF EVENT LOUNGE ± 800 SF IDF RM ± 78 SF P-1 PREP STORAGE KITCHEN ± 77 SF ± 302 SF

R-2 DEMO KITCHEN ± 1398 SF FL MGR OFF ± 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 HEATER RM ± 73 SF KITCHENS

RECEPTION ± 432 SF

ELECTRIC CLOSET ± 104 SF ± 74 SF

24

12 COFFEE / WAITING ± 476 SF

PROTEIN PREP MEN'S CHANGING RM ± 135 SF PROTEIN EQUIPMENT ± 538 SF 36 48 48 ± 84 SF 60 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 54 PHONE RM 48 48 ± 75 SF 60 CC-2 CULINARY: CAREER KITCHEN B 18 21 21 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 14 DIR. OFF. LIQUOR 42 ± 53 SF OFFICE ± 165 SF ± 92 SF 14

ICE’s facility offers a wide range of compelling features that G HOLDING 30 24 48 CAREER SERVICES OFFICE ± 50 SF 24 ± 454 SF

FREEZER 54 ±48 376 SF 24

24

54 48 will enrich students’ educational experiences and support the 24 CART/ 24 TROLLEY FFD PRECIPITATOR RM EXTRA SPACE ± 567 SF CLASSROOM 2 STORAGE ± 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 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 24 EQUIPMENT 24 CAREER KITCHEN A CAREER KITCHEN A 14 CAREER KITCHEN A CAREER KITCHEN A MEN'S ± 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

CORRIDOR ± 2517 SF CLASSROOM 3 ± 707 SF building — rather, it looks and feels like a “culinary village.” MECHANICAL RM ± 187 SF

STUDENT LOUNGE CO2 CARB BAG-IN-BOX SODA RACK CO2 ± 1043 SF MIXOLOGY CLASSROOM LEGEND

CLASSROOMS

OFFICES P-2 PREP KITCHEN STEWARDING, STOCK MAKING ± 384 SF REF.

STUDENT LOUNGE, LIBRARY, LOCKERS REF. REF.

MECHANICAL CORRIDOR ± 179 SF

D2

E1 E1 HYDROPONIC GARDEN E1 CWI CWO

C1 E1

D1 HALLWAYS 42 18

42 BAR 18

24 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

ELECTRIC PHASE I COMPLETION: JANUARY 2015 CLOSET MAINTENANCE ± 85 SF OFFICE UP JANITOR'S ± 180 SF PHASE II COMPLETION: APRIL 2015 CLOSET ± 11 SF WOMEN'S PASTRY KITCHEN 2 RESTROOM ± 930 SF ± 165 SF ADMISSIONS ± 778 SF UP 54

DOWN 18

PLYWOOD PLATFORM FOR BLAST FREEZER

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 PHASE I ± 220 SF ± 470 SF

CORRIDOR CUSTOMER ± 1157 SF SERVICE ± 77 SF PHASE II STORAGE / MEETING RM FUTURE OFFICE ± 126 SF FINANCIAL AID RECEPTION ± 281 SF ± 128 SF

DEAN OF STUDENTS ± 104 SF CORRIDOR ± 268 SF ASSISTANT DEAN ± 90 SF LIBRARIAN

119 LF SHELVING MEETING RM ± 75 SF CLASSROOM 5 LIBRARY ± 914 SF CORRIDOR ± 1300 SF ± 277 SF HYDROPONIC 48 LF SHELVING CONF RM CLASSROOM 4 96 LF SHELVING HR OFFICE ± 877 SF FARM ± 260 SF ± 549 SF ± 89 SF

238 LF SHELVING HR OFFICE ± 153 SF CFO OFFICE ± 214 SF SUPPLY CLOSET ± 29 SF 96 LF SHELVING

SUPPLY MEETING RM ± 33 SF CLOSET ± 33 SF ± 98 SF

SPECIAL HUDDLE CEO EVENTS FACULTY COPY ± 245 SF BOOTHS DESKS ± 104 SF ± 585 SF

FINANCE ± 340 SF STAFF PANTRY ± 444 SF FACULTY RECREATIONAL LOUNGE DEPARTMENT ± 192 SF ± 845 SF MAIL/ COPY/PRINT PRIVATE MARKETING ± 124 SF DEAN FACULTY DEAN OFFICE ± 92 SF ± 126 SF INSTITUTE OF CULINARY EDUCATION ± 90 SF ± 118 SF COATS 2 WORLD FINANCIAL CENTER - 225 LIBERTY STREET - 3RD FLOOR | NEW YORK, NY 10281 ± 55 SF FACULTY + 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 REGISTRAR 09.26.14 ± 192 SF

Lower Manhattan is experiencing a renaissance as a reinvigorated hub for creative corporations, dynamic public spaces and architectural modernism. ICE’s new home, Brookfield Place, is a key and “tasty” example of this groundbreaking urban development.

ice.edu | 31 When Peter Kump passed away in 1995, The New York Times proclaimed him “one of the most OUR influential figures on the American food scene.” It was then that Rick Smilow, an entrepreneur HISTORY passionate about education and the culinary world, purchased the school. The Smilow family was already a notable participant in the New York City restaurant scene via its partnership with Chef Daniel Boulud and his restaurants, including Restaurant Daniel and Café 1974-1995 Boulud. Smilow remains CEO and principal owner of The Institute of the school. Culinary Education Since 1995, the school has grown tremendously (ICE) was originally in terms of enrollment, programs and physical space. known as Peter Kump’s From 1999 to 2015, the school was located at 50 New York Cooking West 23rd Street, comprising more than 43,000 School. Although square feet over six floors. By 2012, we outgrew our the school has seen 23rd Street location and began a two-year search remarkable growth for a new home, deciding on Brookfield Place, since its founding over right on the Hudson River in Lower Manhattan. 40 years ago, it remains Brookfield Place is a vibrant, 6-million-square-foot true to Peter Kump’s complex that includes offices, high-end retail and commitment to good some of New York City’s most attractive public spaces. The new ICE location, which opened in teaching and good 2015, features professionally equipped kitchens, a food, as well as to his culinary technology lab, bean-to-bar chocolate lab, philosophy of studying mixology center, hydroponic farm and more. The new the culinary arts school offers endless opportunities for aspiring chefs through techniques, not and current professionals to further their culinary recipes. His enthusiasm education. and passion, along By 1997, the school’s recreational cooking with his discipline and program had grown to be the largest in the nation. energy, are still felt at With over 2,400 hands-on cooking, baking, beverage the school today. and professional development classes per year, it In 1975, Kump, an educator and entrepreneur with offers breadth, depth and frequency. a great love of food, taught five students the basic In response to the school’s growth and stature, techniques of cooking in the kitchen of his New York the name was changed in 2001 to the Institute of City apartment. Not long after, The New York Times Culinary Education or ICE. wrote favorably of the new school. As a result of that Program development has been another article, Kump received numerous phone calls from constant in ICE’s growth over the past decade with potential students asking to study with him, and Peter the additions of: Kump’s New York Cooking School was born. Soon • Restaurant & Culinary Management thereafter the school opened its East 92nd Street program in 2001 location and began to flourish. • Advanced Pastry Studies program in 2005 • Hospitality Management program in 2010 In 1983, Kump inaugurated the professional • Health-Supportive Culinary Arts program in program to train aspiring chefs. He himself had 2019 learned from the best, and former teachers of his In 2000, the school was accredited by the such as James Beard, Simone Beck, Marcella Hazan ACCSC (Accrediting Commission of Career and Diana Kennedy all later came to teach classes Schools and Colleges). We have continued to meet at the school. Illustrious food-world figures such accreditation standards with on-site evaluations every as Julia Child, James Peterson, Sara Moulton and five years. David Bouley were frequently guest instructors. In The next major milestone was the March 2018 1986, Chef Nick Malgieri’s association with the school opening of a second campus in Los Angeles. Located began. Former executive pastry chef at Windows on at 521 Green Street in Pasadena, the school has the World, Malgieri launched the school’s pastry and quickly become a leader for culinary and restaurant baking program. education in Southern California. In 2019, ICE Among his other activities, Kump, along with Julia was proud to announce that both campuses would Child and Jacques Pépin, went on to establish the offer the plant-based diploma program in Health- James Beard Foundation in 1985. The organization Supportive Culinary Arts. This is on trend and will From top to bottom: ––James Beard and Peter Kump inspires and showcases American chefs through bring new perspectives, ingredients and students that ––Rick Smilow, Julia Child, Nick Malgieri, and students ––Emeril Lagasse and ICE Admissions Counselors dinners, publications, culinary festivals and its reflect the evolution of America’s culinary landscape. ––Brian Aronowitz, Richard Simpson, Rick Smilow, Matt prestigious awards program. The school’s ties to the More than ever, we will help people find their culinary Petersen, Chef Daniel Boulud, and Chef Marc Murphy at the New York campus' 2015 Opening Celebration Beard Foundation remain deep. voices!

32 | ICE CAREER PROGRAMS 2020 ICE EDUCATIONAL ADMINISTRATION

LOS ANGELES CAMPUS LACHLAN SANDS Campus President NORA SEMERDJIAN Director of Business Operations REBECCA FREEMAN Director of Career Services JUAN TELLEZ Director of Admissions JESUS LOA Director of Stewarding/Facilities KIRI TANNENBAUM Director of Culinary Relations MISHEL LEDOUX Director of Restaurant & Hospitality Management HERVE GUILLARD Director of Education, Lead Chef MISSY SMITH-CHAPMAN Lead Chef, Health-Supportive 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, Restaurant & Hospitality Management LORNE FELDMAN Dean of Students MAUREEN DRUM FAGIN Director of Career Services & Administration MICHAEL LAISKONIS Creative Director BARRY TONKINSON Director of Culinary Research and Development KATE McCUE Director of Recreational Division PAULINE PINNOCK Director of Special Events HILLERY WHEELER Director of Admissions RICHARD VAYDA Director of Wine & Beverage Studies FRANK PROTO Director of Culinary Operations JOHN SHIELDS Director of Information Technology SHANTI STEPHENSON-HUDSON Director of Student Financial Services NEW YORK CITY LOS ANGELES AMA ADUSEI Director of Enrollment Management 225 Liberty Street 521 E. Green Street ANTHONY CAPORALE Director of Spirits Education New York, NY 10281 Pasadena, CA 91101 EAMON ROCKEY Director of Beverage Studies T: (888) 997-CHEF T: (888) 913-2433

LOS ANGELES CAMPUS PROGRAM ADVISORY COMMITTEE

Andrew Cooper, Executive Chef, La Quinta Resort Cheryl Nishimura, Senior Recruiter, King's Hawaiian Lisa Giffen, Executive Chef, Audrey at the Hammer Noubar Yessayan, Former Executive Pastry Chef, Lucques Group Mike Santoro, Executive Chef, The Beverly Hills Hotel Niklas Ivarsson, VP of Sales, Matfer Bourgeat Inc. Brad Metzger, President, Brad Metzger Restaurant Solutions Brittany Gerstner, Recruiter, San Manuel Casino Dr. David Edens, Professor, Cal Poly Pomona Amy Layman, F&B Director, Ace Hotel DTLA Octavio Becerra, Chef/Director, Edin Park LA Sherry Runge, HR/CEO, Mina Group/Culinarie Staffing Bruce Kalman, Chef/Owner, KP Hospitality Group Allison Tourville, HR, Soho House William Hickey, HR, Party Staff Charlie Diaz, Director of Human Resources, Tao Group Hospitality Kaleo Adams, Corporate Chef, Proper Hospitality Krimsey Ramsey, Owner, Krimsey's Cajun Kitchen Neal Fraser, Chef/Owner, Redbird and Vibiana Rachel Begun, Head Baker/Co Founder, The Modern Loaf Doug Manson, Executive Chef, San Manuel Casino Nicholas Jacobs, Restaurant Services Manager, Open Table Curtis Cameron, Pastry Chef, Bottega Louie Luis Perez, Pastry Chef, Jonathan Club Downtown LA Kristine de la Cruz, Co-Owner, Crème Caramella Ian Gresik, Chef/Owner, The Arbour Pasadena

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

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34 | ICE CAREER PROGRAMS 2019