Culinary Arts Pastry & Baking Arts Health-Supportive Culinary Arts Restaurant & Culinary Management Hospitality & Hotel Management Professional Development CAREER PROGRAMS 2020 NEW YORK CAMPUS

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 facets 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 New York City and Los Angeles, ICE is widely recognized as one of America’s leading destinations for anyone who wants to explore their passion for any facet of the culinary arts, from cooking and baking to wine studies and hotel and hospitality management. As a school and community, we are vibrant and focused — and still driven by ideals. 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 voice. The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management. Whether our students’ goals are to become chefs, restaurateurs, food journalists, artisan bread bakers or hotel general managers, our programs provide a classic and valuable foundation. ICE’s diploma programs are sophisticated, intensive and student-centric What’s Inside and can be completed in less than one year. ICE is one of the only schools in the nation for aspiring culinary entrepreneurs. Our innovative A CULINARY EDUCATION FOR THE REAL WORLD 2 Restaurant & Culinary Management program is taught by an experienced group of restaurant owners and CULINARY LEADERS PRAISE ICE 4 consultants who use the city as their classroom. We have structured our schedules, curriculum and tuition CULINARY ARTS 6 to facilitate the dual-diploma opportunity for students to combine business with culinary or pastry training. PASTRY & BAKING ARTS 10 ICE’s externs and graduates are recruited by some of New York City’s (and now Los Angeles’) most HEALTH-SUPPORTIVE CULINARY ARTS 14 well-known chefs and restaurants. 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. RESTAURANT & CULINARY MANAGEMENT 16 More recently, in fall 2016, both The Daily Meal and Edinformatics wrote articles listing ICE as the No. 1 HOSPITALITY & HOTEL MANAGEMENT 18 culinary school in America! SCHOOL OF PROFESSIONAL DEVELOPMENT 20 In the last four years, ICE has grown with a new campus, new instructors and a new career program. In EXTERNSHIPS, JOB PLACEMENTS & CAREER SERVICES 22 2015, we moved into our third New York City campus at 225 Liberty Street. It is a modern and invigorating AWARDS, HONORS & RECOGNITION 24 environment, open day and night, hosting career training, more than 1,500 recreational and professional OUR ALUMNI 26 development courses, special events and guest speakers. In 2018, we opened our first branch campus in Pasadena, California, 10 miles from the center of Los Angeles. And in January we launched a new plant- INSTRUCTORS & FACULTY 30 based diploma program in Health-Supportive Culinary Arts, inspired by the curriculum of the former WINE, ELECTIVES & GUEST SPEAKERS 32 Natural Gourmet Institute. STUDENT HOUSING 33 ICE has a spirit and atmosphere that we don’t think you will find in many other schools. Walk through GLOBAL AFFILIATIONS & TRAVEL 33 our halls and you will see students, staff, chef-instructors and faculty whose attitudes are serious, dedicated, PROGRAM ADVISORY COMMITTEE 34 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 its students. Whether they are with us for a day, a week or a year, students tell us that our school is an ICE CARES 35 exciting, joyful place where they are inspired to learn and succeed. Being part of that success is our passion. NEW FACILITIES & TECHNOLOGY 36 LOS ANGELES CAMPUS 38 OUR HISTORY 39

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Career Programs Catalog 2020 Published February 2020 RICK SMILOW RICHARD SIMPSON © Institute of Culinary Education, Inc. President Vice President - Education The Institute of Culinary Education is licensed by the New York State Department of Education 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.

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

You see it in your neighborhood, and your friends talk about it. The internet and media herald 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. New York City Is Your

Individual talents and tastes are unique, and so are Classroom. you. The field of culinary arts is not only teeming Welcome to the culinary capital of the world. with opportunity, but it is also diverse and in need Our facility is located in the heart of Manhattan, of people possessing an eclectic mix of skills. These offering day and evening classes, seven days a week, skills are required across a vast array of disciplines, to ensure that every individual has the opportunity including cooking, pastry & baking, culinary, to pursue their culinary passions. Develop your hospitality, beverage management, events and so skills and refine your palate in the world’s greatest much more. How are the employment prospects culinary environment. for ambitious culinary professionals for the next 30 years? “On fire,” according to The Atlantic and “heating up after a decade of growth,” as reported In the City That Never by Restaurant Business in January 2019. The Institute of Culinary Education is Sleeps, Neither Do We. commited to helping you develop your culinary In addition to offering students a wealth of voice. This is your opportunity to be heard. extracurricular activities, the city is our extended ICE fosters high standards in education and classroom. We cultivate relationships with hands-on training in a sprawling facility covering New York City’s top chefs and restaurants. Our River View of Brookfield Place, 74,000 square feet with 12 kitchens and labs externship program places students in many of ICE's NYC home with modern equipment and technology, and the city’s greatest establishments, including Union experienced chef-instructors. ICE’s renowned Square Cafe, Le Bernardin, Nobu and Del Posto, as externship program provides students the well as some of New York’s most incredible bakeries opportunity to work, learn and further hone their and pastry shops, such as Bouchon Bakery, Epicerie expertise alongside competitive talent at top dining Boulud and Patisserie Chanson. Our students have establishments in the culinary capital of the world, secured positions with the very same businesses New York City. We’re proud to see 82 percent of our even before finishing their externships. grads hired in the industry.*

*The 2017-2018 ACCSC (accrediting) annual report employment rate is 82% of 1011 students available for employment. The remaining 18% includes students who were employed in an unrelated occupation, unemployed, and whose outcomes were unknown to ICE at the time of Are You Ready to filing. Take the Next Step?

2 | ICE CAREER PROGRAMS 2020 “I’ve been working with ICE students in New York for years and they are consistently among the best young chefs in my restaurants. I’m very much looking forward to having an institution like ICE produce the same level of talent for my LA and Las Vegas restaurants and to what their next generation of culinary will do for the west coast food scene.”

CHEF TOM COLICCHIO Chef/Restaurateur/Author/TV Personality Owner of Crafted Hospitality, author of three cookbooks and the head judge on Bravo’s “Top Chef” since the Emmy Award-winning show’s inception. Tom has won multiple honors, including three stars from The New York Times, the James Beard Foundation Award for Best New Restaurant for Craft, Bon Appétit’s Chef of the Year, and the James Beard Award for Outstanding Chef in America.

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 and nationwide trust ICE graduates as key players in their kitchens and management teams. Likewise, ICE’s VIP alumni are eager to praise ICE as a major component to starting their success stories.

“What can be better for a young “As a chef-owner with 14 “Year after year, Union Square “ICE instills in its alumni 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, CHEF MARCUS SAMUELSSON programs and curriculum, I know made to our restaurants — from imagination and devotion to the Chef/Restaurateur/Author I will continue to rely on ICE to fine dining to casual. When an culinary arts.” Marcus Samuelsson Group recruit skilled, ambitious young applicant comes to us from ICE, we — Operates Red Rooster and five other professionals.” know they’ve been schooled in both CHEF JEAN-GEORGES — the technical and hospitality skills so restaurants. Past winner, James Beard VONGERICHTEN Foundation’s Best Chef: New York City. crucial to succeed in this business.” 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 Operates over 15 restaurants around the Author of three books. DANNY MEYER 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 Paris 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 CHEF MAXIME BILET ICE alumni straight out of school other alumni, all of whom have on that education through my Founder and they are well prepared to get impressed me greatly. The technical own life experiences.” Imagine Food Innovation Group started in the kitchen and move competency and overall maturity of — Co-author of “Modernist Cuisine: The Art quickly up the ranks. In fact I just the student population remains a CHEF MARC MURPHY and Science of Cooking,” James Beard promoted an ICE alum to a sous gold standard in the field.” Chef/Restaurateur/TV Personality Foundation 2012 Cookbook of the Year. chef position.” — Executive chef and owner of Landmarc and Named to 2012 Forbes “30 Under 30” list. — Benchmarc Events by Marc Murphy; judge Former positions include chef at award- GAIL SIMMONS CHEF IVY STARK Culinary Expert/Food Writer/ on Food Network’s “Chopped” and regular winning Jack’s Luxury Oyster Bar in New contributor to Food Network programming, Executive Chef TV Personality York City and as development chef at The Fat including “Iron Chef America” and “The Best Duck, outside London. 1 Hotel Brooklyn Bridge Permanent judge of Emmy-winning series “Top Chef,” the top-rated food show on Bravo; Thing I Ever Ate”; frequent guest on “The ICE graduate '05 Colorado native and UCLA history major, now recognized as one of New York City’s top female host of “Top Chef: Just Desserts.” 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 ICE graduate '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. ICE graduate '95 ICE graduate '99

ice.edu | 5 CULINARY ARTS

Welcome to the foundation of your career — the ICE Culinary Arts diploma program. Think beyond cooking classes. Our award-winning 650-hour comprehensive curriculum is designed to teach you the 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 18 students per taking you anywhere in the industry. instructor, the curriculum covers the necessities The ultimate reinforcement of knowledge required to thrive in the culinary industry, as well comes from real-life application. After 440 hours as forge the personal relationships that will guide of intensive classwork, our invaluable externship you 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 ease. 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, Help You Refine Your Palate. to name a few. Your chef-instructors' mentoring Our flexibility and affordable options are designed will support your success and help you build the to help you find your culinary voice. What is most foundation for a great career. convenient for you: morning, afternoon, evening, weekend? 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 Arts and Culinary Management 2016

ice.edu | 7 CULINARY ARTS The diploma program contains 13 courses. The first 12 courses are composed of 110 four-hour lessons held at ICE. The 13th course is an off-site externship. The program is constructed as follows:

COURSE 1: CULINARY FUNDAMENTALS - Course Highlights: European cuisine. 28 HOURS • Sautéing proteins, starches and vegetables. Great cuisine rests on the mastery of seemingly • Pan-frying proteins, starches and vegetables. COURSE 8: CUISINES OF ASIA; simple preparations and techniques that determine • Deep-frying proteins, starches and vegetables. ADVANCED COOKING, PLATING AND the quality of the final product. The most crucial of • Grilling proteins, starches and vegetables. PRESENTATION – 48 HOURS these is knife skills, which students begin to learn • Roasting proteins, starches and vegetables. Cuisines of Asia: The panoply of Asian flavors and right at the start of their studies. techniques exert a growing influence on all types Course Highlights: COURSE 5: MOIST-HEAT COOKING of food. Chefs commonly borrow spices, herbs and • Knife skills. METHODS - 36 HOURS other ingredients from this region as they seek to • Food safety and sanitation. Moist-heat cooking produces some of the great create a more global approach to cuisine. Centering • Culinary math. treasures of the kitchen. Profound flavors and on flavor profiles and specific techniques, this • Product identification. comforting textures make braises and stews some course acquaints students with the essential dishes • Palate development of the highlights of cuisines around the world. of India, China, Japan and Thailand. Advanced • Ingredient pairing. Poached and steamed dishes have come into their Culinary Applications: Successful multitasking is own and now form the basis of many of today’s one of the hallmarks of every chef. The challenges COURSE 2: INTRODUCTION TO MEAT, wellness-centered dishes. of bringing together all the components of an FISH AND POULTRY - 28 HOURS Course Highlights: entrée require rigorous attention to timing and When consumers purchase meat or fish, they buy • Braising proteins and vegetables. proper sequencing of tasks. This course is designed a fillet or a steak. Few suspect the skill required • Stewing proteins, starches and vegetables. to enable students to assimilate these skills as to create these cuts. In this course students are • Shallow-poaching proteins. they learn how to prepare and plate contemporary immersed in the techniques of protein fabrication. • Steaming proteins and vegetables. entrées. All types of meat and fish are included. • Deep-poaching proteins and vegetables. Course Highlights: COURSE 9: PASTRY & BAKING • Beef/veal identification and fabrication. COURSE 6: BREAKFAST, BRUNCH ESSENTIALS - 36 HOURS • Pork fabrication. AND LUNCH - 32 HOURS Even the most basic preparations in the pastry chef’s • Poultry fabrication. Dinner is the main meal associated with being a chef. repertoire require practice and skill to master. Silky • Fish and shellfish. But over 30% of all meals eaten in restaurants are custards, delicate tarts and flaky croissants all rely breakfast, brunch and lunch. This course explores the on mastery of the essential skills of rolling, kneading, COURSE 3: SOUPS AND SAUCES - techniques and ingredients used in those meals, from mixing and forming. These concepts are emphasized 32 HOURS egg cookery and crêpes to sandwiches, vinaigrettes in the comprehensive introduction to baking basics. Chefs take great pride in the sauces that transform and dressings. Legume and grain techniques are also Course Highlights: a good meal into a great dining experience. From part of this course. • Soufflés. the classic sauces of France to modern salsas, Course Highlights: • Custards. relishes, infused oils and coulis, you will explore all • Egg specialties. • Tarts. the diverse expressions of the saucier’s art. These • Griddle specialties. • Doughs (brisée, sucrée, Danish, puff pastry, sauces form the basis for an exploration of a full • Cereals. phyllo and bread). range of soups. • Crêpes. • Pâte à choux Course Highlights: • Breakfast meats. • Grand sauces. • Simple and composed salads. COURSE 10: CONTEMPORARY DESSERTS - • Compound sauces. • Dressings and vinaigrettes. 44 HOURS • Emulsified sauces. • Assorted sandwiches. Today, complex, multielement plates have become • Contemporary sauces. • Grains and legumes. the norm in the best kitchens. Texture, flavor • Consommé. • Soufflés, gratins and timbales. and form combine to create memorable finales • Vegetable-based soups. to the dining experience. Students explore the • Reductions. COURSE 7: FRENCH REGIONAL COOKING; interrelation between these concepts as they learn • Roux-based soups and bisques. ITALIAN REGIONAL COOKING – 48 HOURS to prepare the components of plated desserts. Cuisine of France: With good reason, France is Course Highlights: COURSE 4: DRY-HEAT COOKING considered the touchstone for all western cuisines. • Chocolate tempering. METHODS - 36 HOURS In this course students become familiar with • Pizza. Mastery of cooking technique is an essential yet characteristic ingredients, methods and dishes • Cakes. difficult aspect of the culinary craft. Whenever from Provence, Burgundy, Normandy and Alsace. • Plated desserts. a chef turns and faces the stove, the outcome is Cuisine of Italy: Piedmont, Tuscany, Abruzzo, and 17 wholly dependent on a few basic skills — sautéing, other regions comprise what we think of as Italian COURSE 11: GARDE MANGER: HORS grilling and frying among them. These dry- food. Regionality is the essence of all things Italian D’OEUVRES & CHARCUTERIE – 32 HOURS heat methods are taught comprehensively and and this concept is central to our presentation of Hors d’oeuvres and appetizers challenge the chef to meticulously, giving students an opportunity this exciting cuisine. Using authentic recipes and create masterpieces in miniature. Whether they are for repetition to build toward competency and ingredients students come to appreciate the diversity as simple as a crab cake or as modern as a sphere or confidence and simplicity that characterize this popular a foam, they require skill and a discerning palate. Curriculum, ingredients and recipes are examples and are subject to change at any time without notice.

8 | ICE CAREER PROGRAMS 2020 Charcuterie, the art of curing and preserving meat, has existed throughout the world for thousands of years. The 21st century has seen the dining public become increasingly interested in these artisanal, “house- made” delicacies. This course will cover both the preparation and the presentation of contemporary and classic charcuterie: pâtés, sausages, terrines, fermented foods, pickles, smoking and curing.

COURSE 12: MODERN CULINARY MASTERS AND MARKET BASKET COOKING – 40 HOURS “As a dual Culinary and Culinary Management student, ICE provided As cuisine has evolved and transformed over time, certain chefs have come to the fore as innovators, exactly the foundation I was looking for to transition seamlessly into the food visionaries and artists. Many are eager to share industry. The instructors, advisors, curriculum, volunteer opportunities, and their culinary gifts with tomorrow’s chefs. ICE facilities all played impactful roles in my culinary school experience, and I is proud to have collaborated with some of most felt better prepared to approach my new career with confidence.” celebrated chefs: Marcus Samuelsson, Daniel — Boulud, Michael White, Alex Stupak, Anita Lo LAUREN JESSEN and Thomas Keller. In preparing recipes specially Culinary Arts and Culinary Management 2016 selected by the chefs, students come to understand the unique perspective of each and glean ideas that will spark their own creativity. The course concludes with market basket cooking classes where students can individually express their interpretation COMBINE BUSINESS AND CULINARY of the masters’ lessons. With a basket of seasonal EXPERTISE TO ACCELERATE SUCCESS ingredients, students work alone to create a unique menu without using recipes as well as practice Learn your practical kitchen skills while refining your business acumen. Maximize the time of your plating, timing, consistency and creativity. career devoted to the classroom experience. Enrolling in our Culinary Management program in COURSE 13: EXTERNSHIP - 210 HOURS addition to either the Culinary Arts or Pastry & Baking Arts programs gives you the opportunity to At the end of their in-class training, all students pursue dual diplomas, bringing you knowledge and expertise in both while offering valuable tuition complete an externship course. While ICE strongly incentives. recommends that students extern in restaurant kitchens, they may request venues such as hotels, The ICE Dual Diploma program offers you the option to efficiently develop your culinary skills and catering companies, corporate dining rooms or earning potential, offering a savings of 10% of tuition when you combine the Culinary Arts or Pastry test kitchens that meet their professional goals and & Baking Arts Program with the Diploma in Restaurant & Culinary Management or Hospitality & fulfill academic requirements. Hotel Management Program.

ice.edu | 9 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 – Imagine a curriculum designed to help you A Large School Offering an become an accomplished professional, creating Make Your Mark. flaky croissants, silky gelato and crusty breads. Intimate Experience. Signature desserts, elegant tiered cakes and Take a breath and a proud step forward. You are With no more than 16 students per class, your decadent chocolates will also be part of your about to become part of the ICE Pastry & Baking education is our main focus. By the program’s end, repertoire. It is a remarkable journey that begins Arts program, which delivers an amazing wealth of you will have made everything from cakes and with a comprehensive exploration and critical skills and knowledge. Graduates of our renowned confections to classic breads and elegant desserts tasting of ingredients to learn how flavors and program have gone on to win national awards, with ease, preparing you to create intricate and textures combine. You will progress through write top cookbooks and appear on TV and in imaginative recipes of your own. development of all the dough-based products leading food magazines. We offer you a personal experience that extends from delicate strudel to tarts and puff pastries. far beyond the classroom. Our Career Services staff Our breads are a special source of pride with a is here to support your career ambitions. Old World, New World curriculum designed by Sim Cass, the founding and the Whole World. baker of renowned Balthazar Bakery. Students will experience preparing all the yeast-raised favorites Externships Put Your Career Drawing from the rich baking and pastry from bagels and brioche to pizza and baguettes. in Motion Right Away. traditions of France, Italy and Austria, as well as With a strong emphasis on theory, you will contemporary American variations, our Pastry progress through cakes and chocolate, studying After 400 hours of careful instruction and practice, & Baking Arts program is not only international the key ratios and methods that allow you to go you will take the exam that matters: real-world in scope, but also constantly evolving through beyond the recipes to create your own formulas. experience. Through our externship program, you modern global influences. Our award-winning Decorating instruction includes inscriptions and will spend 210 hours on-site in a restaurant, hotel, program and curriculum have been shaped by piping, skills students should apply to create catering kitchen or other pastry enterprise. The two chefs, first by Nick Malgieri, the former a tiered cake of your own design. Chocolate multitude of externship options speaks to the reach executive pastry chef at Windows on the World confections are also part of the curriculum, from of our professional network in New York City. You and a member of Pastry Art & Design’s 1998 the simple truffles to intricate showpieces. will put your skills to work in real time in an actual and 1999 “Ten Best Pastry Chefs” roster. More You will also spend time in ICE’s Chocolate kitchen outside of the classroom walls. Plus, these recently, Creative Director Michael Laiskonis has Lab where bean-to-bar chocolate making is externships can provide you with invaluable contacts continued the program’s development, applying an edible art. And along the way we also cover for your career. You will live the excitement of his experience as former executive pastry chef at important managerial, purchasing and costing pursuing your dream. Le Bernardin and 2007 winner of the prestigious concepts for students whose longer-term goal is to Outstanding Pastry Chef in America award from start their own business. the James Beard Foundation. Like Our Curriculum, You Will Evolve. In no other culinary field do art and technique “An ICE education is one of the most rewarding, awe-inspiring combine so beautifully as in pastry and baking. investments you can make in yourself. From day one you become part of Your hands-on education covers the crucial a broad network of creative classmates, industry influencers and a team components of this complex and graceful art form of staff dedicated to helping you succeed.” with hands-on guidance by our chef-instructors.​ — AMY SIMIDIAN Pastry & Baking Arts 2016

10 | ICE CAREER PROGRAMS 2020 ice.edu | 11 PASTRY & BAKING ARTS The diploma program contains nine courses. The first eight courses are composed of 100 four-hour lessons that are held at ICE. The ninth course is an off-site externship. The program is constructed as follows:

COURSE 1: INTRODUCTION TO BAKING • The techniques to create laminated doughs desserts. Covered here are: TECHNIQUES AND INGREDIENTS: PART 1 - such as croissant and Danish. • Complex layered cakes utilizing an assortment 44 HOURS of cake layers including nut sponges, génoise The program begins with in-depth coverage of COURSE 4: PASTRY DOUGHS - 64 HOURS mousseline, biscuit joconde, and pain de gênes. the ingredients, techniques and procedures that Mixing, rolling, turning, and forming: these are • An assortment of classic American and the students will use throughout the program, the essential skills students should master as European cakes including opera, miroir, including: they’re taught how to prepare the wide variety of tiramisu, crepe cake, mousse cakes, carrot, red • Identification and discussion of the essential doughs that are the basis of so many pastry items, velvet and German chocolate cake. ingredient groups such as sugar, dairy and fruit. including: • Individual and entremets cakes. • Weights and measures, culinary math, food • Classic dough techniques such as pâte brisée • A plated dessert section that includes theory, safety, knife safety, sanitation and equipment (flaky), pâte sucrée (sweet) and pâte sablée preparation and presentation of multi-element, use and identification. (cookie) to make tarts, pastries, scones, biscuits contemporary plated desserts. Students • Introduction to basic decorating skills, the and shortcakes. recreate and prepare recipes by award-winning use of a pastry bag, and making and utilizing • Creation and utilization of laminated and chef and ICE Creative Director, Michael cornets. layered doughs such as puff pastry, phyllo and Laiskonis • Introduction to hydrocolloids, including pectin hand-stretched strudel. and gelatin, for making items such as panna • Proper rolling and shaping techniques for COURSE 7: CHOCOLATE CONFECTIONS - cotta, marshmallows, gelees and pate de fruit preparing tarts, galettes, pies (single-crust, two- 44 HOURS • Techniques for preparing fruit-based desserts, crust and lattice), palmiers, mille-feuille, fruit Of the various mediums used by pastry chefs including poaching, roasting, macerating, strips, pithiviers, croissants, pains au chocolat to express their vision, none is more seductive drying and candying. and a variety of Danish specialties. than chocolate. This comprehensive course takes • The theory and practice of sugar cookery • Specialty pastry shop items such as baklava, students beyond the basic techniques and allows including the preparation of fudge, torrone, cannoli, linzer tortes and sfogliatelle. them to experience the joy of creativity as they nougatine lollipops and brittle. produce and assemble a chocolate showpiece. COURSE 5: CAKES, FILLINGS, Highlights include: COURSE 2: INTRODUCTION TO BAKING AND ICINGS: PART 1 - 48 HOURS • Chocolate production, theory and tempering TECHNIQUES AND INGREDIENTS: PART 2 - From pound cake to génoise, students go beyond the methods. 56 HOURS classic recipes to explore the theory and technique • Dipping and enrobing items such as truffles and All well-executed desserts rely on a mastery of of cake making and expand their abilities to create framed centers. fundamental techniques. In this course, students original cakes. Highlights include: • Preparation of chocolate bars and filled begin the journey toward that goal by studying: • Butter-based and egg-foam cakes, including chocolates including a wide variety of bon bons • Introduction to chocolate and tempering. layered and rolled versions. • Creation of chocolate and isomalt showpieces • The basics of custards for preparing desserts • The theory of batter balance for preparing like crème brûlée, crème caramel, bread cakes using various mixing techniques COURSE 8: CAKE DECORATING - 56 HOURS puddings and pastry creams. including: one-stage, high-ratio, and creaming Cake decorating represents the ultimate fusion of • Introduction to pate a choux to prepare items method. Cakes prepared include pound, white, art and craft. Effort and practice in prior classes are such as eclairs and Paris-Brest. yellow, crumb, and chocolate along with rewarded as students take their skills to a new level • The basics of egg and egg white theory to muffins. Egg-foam cakes such as angel food, by preparing tiered cakes. Highlights include: prepare desserts such as soufflés, meringues chiffon, and génoise are also included • Advanced buttercream flowers and borders, and buttercreams. • Cupcakes with advanced piping and gluten-free royal icing and rolled fondant decorations. • How to prepare a variety of cheesecakes baking. • Gum paste flowers, including peonies, lilies, including sour cream and mascarpone • A wide variety of cookies and bars, including roses and more. cheesecakes. biscotti, brownies, madeleines, macarons, • Floral arrangement and tiered cake assembly. • Production of frozen desserts such as ice rugelach, magic bars and rainbow cookies. • Finishing techniques like petal dusting and tier creams, sorbets and granitas. assembly. COURSE 6: CAKES, FILLINGS, • The use of marzipan, white and dark modeling COURSE 3: BREADS AND OTHER YEAST- AND ICINGS: PART 2 - 52 HOURS chocolate for making flowers, fruits, figurines RAISED DOUGHS - 36 HOURS Batters produce more than the familiar cakes and decorations. Bread is at the crossroads of the culinary and baking we often see: More complex techniques give us • This course culminates in the creation of an arts. At the heart of this deceptively simple food is an international assortment of cakes and plated original three-tiered celebration cake. some of the program’s most challenging material including: • The technique and theory of working with “I love to be a small part in other people’s happiness. ICE opened my yeasted doughs: fermentation, dough eyes to all sides of the business in a timeline that allowed me to work hydration, temperature control, kneading and formation methods. full time. ICE taught me how to keep focused on my vision and manage • Application of this knowledge by baking a all the details of it.” variety of yeast items including braided, olive — and sourdough loaves along with brioche, CRYSTAL HANKS bagels, baguettes, focaccia, pizza, pretzels and Pastry and Baking Arts 2011 & Culinary Management 2012 doughnuts. Curriculum, ingredients and recipes are examples and are subject to change at any time without notice.

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, are complete an externship. While the Institute I’d earned a lot of opportunities — and I chose to join of Culinary Education recommends that students the team at ICE. I have always admired ICE, and extern in restaurant kitchens, they may request venues such as hotels, catering companies, education is the perfect opportunity for me to give back, corporate dining rooms or pastry shops in to inspire the next generation of chefs to enjoy and excel accordance with their professional goals. in a career in culinary or pastry arts.” — MICHAEL LAISKONIS ICE Creative Director; Former Executive Pastry Chef, Le Bernardin; Award Winner: James Beard Foundation Best Pastry Chef in America, 2007; IACP Culinary Professional of the Year, 2014

ice.edu | 13 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. the East Coast, NGI alum Amanda Cohen founded NYC’s most notable vegetable-forward restaurant, ICE now offers America’s first nationally accredited Food has powerful potential to heal the body. Dirt Candy; in the Midwest, NGI alum Cara Mangini health-supportive, plant-based curriculum. The Natural Gourmet Center’s food and healing founded farmer and produce-focused Little Eater Annemarie Colbin, Ph.D., founded the Natural coursework focuses on the health-supportive qual- restaurants in Columbus, Ohio; and on the West Gourmet Cookery School in her Upper West Side ities of ingredients and cooking techniques and Coast, NGI alum Sara Kramer owns what Refinery29 apartment in 1977, two years after Peter Kump how to use them to best benefit health. Through refers to as “wildly popular Los Angeles restaurant, founded his eponymous cooking school (now interdisciplinary training, both Eastern and Kismet.” ICE). Both received rave reviews, grew, became Western food theories and applications are taught. accredited diploma programs and changed their Practical classes and lectures cover topics such as names over the following 30 years. In 2019, the health and nutrition, whole foods dynamics, living Harvest a Health-Forward educational institutions collaborated to offer foods, and cooking for people with illnesses Future. Natural Gourmet Institute’s unique health- 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 A Career in Health- minded cooking with a focus on whole foods and campuses, which cultivate creativity and innovation Supportive Cuisine. in every kitchen classroom. 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 restaurateurs can all apply health- Foundations of the supportive cooking skills in their careers. NGI’s holistic, wellness-minded approach to the culinary Curriculum. arts translates to many food-focused career paths. On 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 PROGRAM LAUNCHES SPRING 2019

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:

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

ice.edu | 15 RESTAURANT & CULINARY MANAGEMENT Get Ready to Build – The program explores all the areas Your Vision. that define a successful You are an innovator. When you close your enterprise. Beginning eyes, you see yourself managing and building a with concept and culinary business — maybe even your own. ICE’s marketing, our goal diploma in Restaurant & Culinary Management is to help you express offers a sophisticated and pragmatic curriculum your unique vision. that can help you achieve your dream. We teach As it takes shape, we how to connect to an audience and market an help you work through establishment for a culinary enterprise to succeed. the financial, legal Restaurants, catering operations, cafes, and technical aspects brewpubs and specialty food stores are businesses. including purchasing, ICE is a school for culinary business, teaching management, facility you the strategic and operational aspects of such design and food safety ventures and helping you maximize your financial so that at the end your successes while doing what you love. By the time vision becomes a fully you complete our diploma program, you will have a articulated business fully developed business plan complete with menu, plan. marketing and finance elements. Student Our Business Is to Diversity Will Teach You the Business. diplomas, bringing you knowledge and expertise in Enrich Your Experience. both while offering valuable tuition incentives. We have the oldest restaurant management Our students’ varying goals and past experiences program in NYC and have built a broad network keep our program unique. Your typical classroom will Start Here With Us – of connections over time. With a pragmatic include: career changers from professions as diverse as focus designed to give you the skills to operate a marketing, finance, nursing and construction; recent Then Go Anywhere. successful culinary enterprise, we have a faculty college and high school graduates; and even working Start your career in one of the world's culinary composed entirely of active consultants. This chefs in the industry who want to learn more about capitals. With a huge number of world-renowned means that you study with experts who have real- the business side of restaurants. food venues and a diverse food scene, studying world experience that brings the curriculum to life. and working here is an advantage. Our extensive The program is built around nine essential Combine Business industry relationships and alumni network offer courses designed to take your vision and transform a variety of opportunities for networking and it into reality with a business plan that you create, and Culinary Expertise to placement. Even after you graduate, ICE is here to beginning with your first class. Through role play, Accelerate Success. help you. group projects and case study analysis, each course Pursue your vision with every tool to succeed. offers insights on what it takes to be a success as Enrolling in our Restaurant & Culinary both a manager and an owner. Management program in addition to either Being located in New York City is an the Culinary Arts or the Pastry & Baking Arts incredible advantage that we constantly exploit. programs gives you the opportunity to pursue dual Through field trips and guest lectures, ICE goes beyond book-learning to let you meet and network with industry notables as you connect with the vibrant culinary scene. Our “Meet the Culinary “ICE gave me a more professional take on the industry that I would Entrepreneurs” series brings experts from around not have had otherwise. Aside from the affordable tuition, the the nation to share their insights, giving you a curriculum intrigued me. I felt it was the best well-rounded school for national perspective. what I plan on doing with my career.” Most importantly, our instructors’ commitment — to your success does not end at graduation. Nothing CHRISTINA FERRO makes us prouder than welcoming back a former Culinary Management 2012 student as a new colleague.

16 | ICE CAREER PROGRAMS 2020 The 316-hour diploma program contains nine courses, which are divided into 158 lessons (106 lessons in evening classes). The program is constructed as follows:

COURSE 1: CONCEPT DEVELOPMENT & COURSE 4: PURCHASING & COST MENU DESIGN - 45 HOURS CONTROL - 45 HOURS This course is designed to acquaint students with Strategies for purchasing and control are vital for the realities of a culinary business concept — from the success of any culinary operation. This course creativity to profitability. By surveying the industry, examines labor, food and beverage costs, and students explore many types of operations, analyze revenue control. Purchasing guidelines, inventory concepts, and as research feasibility and location and control, employee-performance standards, selection. Students gain the knowledge required productivity and scheduling, use of point-of-sale to develop and refine their ideas. This course also systems and new technology are also reviewed. gives a comprehensive view of key aspects of the menu, including planning, pricing, layout and COURSE 5: SUPERVISORY MANAGEMENT & design. Students prepare a sample menu and devise FOOD SERVICE LAW - 45 HOURS a concept as a project, which will become part of People are the most important resource in any their final business plans. culinary business. In this course, students focus on major functions of management, including COURSE 2: MARKETING - 30 HOURS leadership, motivation, communication, hiring Culinary businesses are marketing businesses practices, recruitment, training, discipline from the moment an idea is developed through and staff organization. In addition, this course opening and operation. This course provides a focuses on the legal rights and responsibilities of comprehensive examination of how a marketing owners, employees and operators. Topics include plan is developed, including market research, labor relations, employment law, real estate and positioning, product mix and life cycle. It includes contracts. Various business structures are also development of potential strategies for advertising, surveyed. merchandising, public relations, social media and promotion. COURSE 6: SERVICE MANAGEMENT - 30 HOURS COURSE 3: FOOD SAFETY - 16 HOURS Managing the front of the house requires particular Proper food handling and safety procedures knowledge and skill. Students are introduced to are important elements of a successful culinary the tools and techniques of service and service business. In this course, students earn the management in restaurants and other food service nationally recognized ServSafe certification while operations. This course also covers how to build learning the essential principles of food safety. customer satisfaction.

COURSE 7: FINANCE & ACCOUNTING - 45 HOURS A working understanding of numbers is critically important to culinary success. The curriculum for this course focuses on the use of financial statements as a tool for control and decision- making. Topics include balance sheets, profit and loss statements (P&Ls), break-even analysis, cash flow, and financing. Budgets, industry standards (critical KPIs) and variation analyses are emphasized. Actual case studies are used to provide real experience.

COURSE 8: BEVERAGE & WINE – 30 HOURS Beverage sales is a challenging business. This course explores many 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 (ServeSafe Alcohol).

COURSE 9: FACILITIES & DESIGN - 30 HOURS This course examines how to bring a concept from design through construction and final inspection. Whether they’re planning to renovate or build a restaurant from scratch, students study 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.

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

ice.edu | 17 HOSPITALITY & HOTEL MANAGEMENT

A Career With No Boundaries. reservations and security. In the food The travel, hotel and tourism sector continues to service segment, grow and offers a lifetime career path. Management students study menu jobs can be found in hotels, resorts, spas, cruise design, restaurant ships, conference and event centers, tourist public relations, event attractions, and country clubs. And jobs are not management and just in the U.S. — the hospitality industry offers conference planning. opportunities around the world. Compared to Technological other fields, career movement and long-term career advances are ladders are common within the hotel and resort particularly important sector. Likewise, it is a field where age, cultural, and in shaping trends gender diversity are well established. and practices in In 12 months, ICE’s Hospitality Management hospitality and diploma program will show you — both inside tourism, and the ICE and outside of the classroom — how to get on the Hospitality program pathway to success in the world of hospitality and keeps you on top of tourism. the latest software and management systems. You’ll receive extensive If You Can Make It Here ... training on the Micros OPERA System and other modern tools of the trade. A busy and vibrant hotel and hospitality destination,​ New York City is a prime training Put Your Ideas and Skills ground. Tourists and business travelers are Student Diversity Enriches Into Action. generating demand for everything from high-end Your Experience. There is no better continued education than boutique hotels to high-volume budget chains ICE students’ variety of goals and past experiences applying your skills in the real world. Once your throughout the metropolitan area. That means keep our program unique. A typical class contains classroom hours are completed, you will embark on more job and career growth opportunities for our both career changers, younger people just coming your 200-hour externship in a hotel, resort or other graduates.​ out of high school or college, and international hospitality business. Externships take the theory students. Many ICE Hospitality students have some of classroom instruction and apply it to a practical Hospitality Education experience in customer-service-focused businesses, experience. Frequently, an ICE externship turns That Is Well-Rounded and be it restaurants, retail, medical services or into a full-time job offer, and may include meeting Real-World. schools, but desire change. To them, Hospitality contacts who can help make your career. While Management is a logical and attractive career earning your diploma, you earn your opportunity Your curriculum will be a unique blend of in- direction that embodies customer service, and ICE to succeed. classroom coursework, guest lectures by industry provides flexible class schedules for the eight- to Our Hospitality program is current and experts and field trips. Over the span of 438 12-month diploma program. pertinent to the real world. Whether your long- hours, your experienced instructors will lay the term goal is to become a hospitality entrepreneur, educational foundation you need to achieve success succeed on a corporate path or take a road in- in this expansive industry. This is followed by between, the knowledge you take with you can be a 200-hour externship experience at a hotel or your foundation for success. hospitality enterprise of your choosing. ICE’s program is structured around 10 courses covering topics in sales and marketing, hotel management, human resource management, “ICE lives up to their reputation and delivers in giving students the and more. The multifaceted accounting and knowledge and hands-on experience from instructors actively working in finance unit explores hospitality as a numbers the field. If someone is looking to make a career change and get a foot in the hospitality and hotel industry, ICE will be there holding the door open.” game, teaching practical skills like setting — menu prices and managing payroll, while the SCOTTY BERNADEAU operations course covers both front and back office Hospitality Management 2016 hotel management responsibilities, including

18 | ICE CAREER PROGRAMS 2020 The 638-hour diploma program is divided into 10 courses with 219 lessons (150 in evening classes). The 11th course is a 200-hour off-site externship. The program is constructed as follows:

COURSE 1: HUMAN RESOURCES rely on key property management systems AND SUPERVISION - 44 HOURS COURSE 6: HOTEL OPERATIONS: to control everything from reservations One of the most essential components of FRONT AND BACK OFFICE and energy management to security and a successful hospitality enterprise is the MANAGEMENT - 50 HOURS event catering. This course familiarizes people. This course teaches students how Successfully managing a hotel requires students with the industry-leading Micros to effectively recruit, train, supervise and an awareness of every transaction and OPERA System by training them in the maintain the staff that will either make process that takes place from the time uses and functions of technology within or break their property. We'll show you a guests check in to the time they check hospitality management. the skills needed to successfully manage out. This course provides students with a team-oriented staff through lectures a comprehensive look at both front and COURSE 11: EXTERNSHIP - and discussions about computerized back office management responsibilities 200 HOURS human resource information systems, including reservation, security, record At the end of their in-class training, management techniques, union shops keeping and audit procedures. students complete an externship to apply and employee discipline. the skills they have gained. Students COURSE 7: SALES AND may choose to complete their externship COURSE 2: INTRODUCTION TO MARKETING - 44 HOURS within a broad range of hospitality and THE HOSPITALITY, TRAVEL AND Even the most extraordinary property can tourism venues, such as hotels, events or TOURISM INDUSTRIES - 40 HOURS fail if it is not positioned and marketed catering companies. From marketing and management to properly. From marketing audits and food costs and event planning, this course evaluations to consumer targeting and introduces students to the wide world of evaluation, this course examines the sales ENDLESS ELECTIVES hospitality management. Get an overview office organization, telemarketing, cross- Regarded by many as the home of of the functions and structures within a promotions and sales force management America’s largest menu of hands- typical hospitality enterprise. required to optimize a property’s on specialty cooking classes, ICE’s performance and reach a targeted Recreational division in New COURSE 3: ROOMS DIVISION AND demographic. York City offers more than 1,700 FACILITY MANAGEMENT - cooking, baking, beverage and 48 HOURS COURSE 8: FOOD PRODUCTION professional development classes A hospitality enterprise’s room division AND KITCHEN MANAGEMENT – each year. All career students is responsible for meeting guests’ 40 HOURS at ICE’s New York campus are expectations for a clean, safe and secure The best hotels typically boast excellent given $350 worth of recreational environment. This course provides food venues. Being equipped to manage class credits to complement students with a presentation of the kitchens efficiently and understand their education. Career students essential safety policies and procedures food production is a valuable skill that studying Culinary Arts, Pastry & associated with OSHA safety regulations, is essential in today’s cost-sensitive Baking Arts, Health-Supportive laundry and maintenance operations and environment. The food production course Culinary Arts, and Hospitality & the best practices for effectively managing will explore this important department Hotel Management also receive a secure environment for your guests. from inventory to purchasing, storing, ICE’s six-session Wine Essentials menu design and preparation, to plate course ($495 value) at no charge. COURSE 4: MATHEMATICAL AND presentation, planning and operations. FINANCIAL CONCEPTS FOR Students will examine kitchen operations HOSPITALITY - 44 HOURS in a professional environment. Like most industries, success in the PARTNERS hospitality management industry depends COURSE 9: EVENT MANAGEMENT on ambition, hard work and numbers. AND CONFERENCE PLANNING - ICE is proud to partner with Menu pricing, payroll, profit and loss 44 HOURS industry leaders and innovative statements (P&Ls), and occupancy rates As the hospitality management industry brands. From tailgating techniques are just a few of the topics covered in grows, so too does the size and scale to the future of culinary this course, which teaches students how of conferences, conventions and galas. technology, each collaboration to accurately and efficiently associate Large-scale events require complex engages our audience of numbers with both the financial management skills to create themes, professionals and enthusiasts, and logistical aspects of hospitality organize timelines, and coordinate taking their passion for management. catering and technical resources that creativity, education and culinary include special audio/visual effects and development to the next level. COURSE 5: FOOD AND BEVERAGE lighting. This course provides students MANAGEMENT - 44 HOURS with an in-depth look at event and Some of these partners include: Restaurants, banquet halls, in-room conference planning through interactive dining services and lounges are all a part lectures and group discussions. of any top-level hospitality enterprise. They rely on the food and beverage COURSE 10: PROPERTY division. This course provides students MANAGEMENT SYSTEMS AND with an in-depth look at menu design, TECHNOLOGY - 40 HOURS restaurant public relations, dining room The digital age hasn’t left the hospitality management, alcoholic beverage service management industry behind. An ever- and financial management tools. increasing number of hotels and resorts

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

ice.edu | 19 SCHOOL OF PROFESSIONAL DEVELOPMENT

Not only will ICE give you the foundation for your culinary future, but it will also help to continue your pursuit of excellence in your chosen path. ICE’s School of Professional Development provides intensive knowledge and training in specific facets of the culinary world, through classes and programs led by experts who built careers at some of the nation’s leading institutions of food, culture and business.

It is no secret that growth of knowledge and skills Beard Best Pastry Chef in America). Wine and Beverage Classes are instrumental to expanding career opportunities • Sugar and cake decorating. in all fields. The culinary field is no exception. Yet • Master classes in chocolate and showpiece design. • Master classes with expert sommeliers. very few places in the world offer a broad range of • Culinary mixology classes. professional development for culinary professionals. Modernist and Advanced • Survey classes focusing on topics like Spanish, But at ICE, it’s part of our DNA. Our place in the New New World and Tuscan wine. York food scene and beyond keeps us at the forefront Culinary Studies of innovation within the industry. It is also a way that • Sous vide and hydrocolloids. ICE’s relationship with you, and your relationship • Advanced techniques and applications. with us, can last far beyond your graduation. Whether you’re looking to refine the strategy Management Studies to launch your own restaurant or catering business, School of Professional Development programs are not • “How to Open” courses, including catering, perfect your chocolate showpieces, write a food blog, within the scope of ACCSC accreditation, and are not or craft the bread that keeps them lined up out the specialty food shops and restaurants. designed to provide vocational training. Programs are door, ICE’s School of Professional Development offers • Business plan development. intended for students pursuing continuing education. ongoing training and education for you. It’s another way that we help you find your culinary voice at ICE. Course categories include: Food Media Studies • Food blogging and recipe writing. • Social media for culinary professionals. • Food styling and photography. Visiting Chef and Expert Demonstration Classes Representative guest chefs include Thomas Keller (Per Se), Ivy Stark (Dos Caminos), Sam Hazen (Veritas), Andrew Carmellini (Locanda Verde) and Marc Forgione (Forgione). — Clockwise from above: Daniel Boulud Advanced Pastry Studies demonstration with students; guest In the pastry and baking realm, ICE has notable chef from Valhrona plates for Advanced resources. ICE’s Center for Advanced Pastry Studies Pastry Studies class; hydrocolloid fruit is unique in the Northeast. It offers an ongoing spheres from Modernist series of multiday continuing education courses for Studies course. working pastry and baking professionals, taught by visiting chefs and pastry artists from around the world. Courses are two to three days in duration and are limited to 16 students. In addition, ICE offers: • Master classes with Creative Director/Chef- Instructor Michael Laiskonis (2007 James

20 | ICE CAREER PROGRAMS 2020 Artisan Bread Baking Somewhere between craft and magic lives the art of bread baking. The alchemy of mixing flour, yeast, salt and water gives us a remarkable variety of products whose seductive simplicity belies the difficulty of making them well. Artisanal bread is rapidly becoming an essential ingredient in any good meal, creating opportunity for those who master the baker’s art. It is a great time to become part of this vital and flourishing part of the food world. ICE’s Techniques of Artisan Bread Baking program elevates and extends the core concepts from our Pastry & Baking Arts curriculum, for students who aspire to specialize in bread. This comprehensive, 200-hour program was developed and is led by ICE’s own Chef Sim Cass, the founding baker of New York City’s acclaimed Balthazar Bakery.

ABOUT CHEF SIM CASS Few people in the world have the track record that Sim Cass has in the area of bread production, research and development, consulting, and teaching. Cass was the founding baker (1996) and head baker of Balthazar Bakery, one of the most highly regarded restaurants and wholesale bread producers in America. Prior to Balthazar, Cass was the pastry chef and head baker at Lucky Strike in New York, and Maison Bouquillon and the Carlton Hotel in London. Early in his career, Cass won a silver medal in the Hotel Olympia International Culinary Competition. While it is not true that Cass was once asked to tour with The Rolling Stones, his British charm and wit did earn him an appearance on “The Martha Stewart Show,” as well as editorial coverage in The New York Times and Food Arts.

The Art of Cake Decorating ABOUT CHEF TOBA GARRETT Exquisitely designed wedding cakes and intricately With over a dozen international gold and silver medals, Master Chef-Instructor Toba decorated cupcakes have emerged as cultural icons, Garrett is one of the most respected artists in her field and a seasoned instructor with celebratory rites, and a booming business trend. decades of experience. Chef Toba is the author of "Professional Cake Decorating", the first professional cake decorating textbook designed at teaching all aspects of cake ICE’s Art of Professional Cake Decorating art, "The Well-Decorated Cake" and "Creative Cookies: Delicious Decorating for Any was created for those interested in pursuing a Occasion." Chef Toba’s work has appeared on national TV and in countless magazines. career in cake decorating. This multifaceted, 240- hour program was developed and is led by ICE’s award-winning Chef-Instructor Toba Garrett. The program starts with the basics and moves on to explore all intricate elements of decorating, including many international styles such as Nirvana, Lambeth, Australian and Oriental string. With lessons supported by renowned chef and ICE alumna Elisa Strauss, you will also learn contemporary designs, airbrushing techniques, painting with precision, novelty cake decorating, advanced sugar floral work and hand sculpting skills. The program will give you the knowledge and confidence to develop stunning cakes and sugar artistry.

ELISA STRAUSS

ice.edu | 21 EXTERNSHIPS, JOB PLACEMENTS & CAREER SERVICES

Practice Your Craft in Choose Your Track, the Most Authentic and Make Your Success. Learning Environment. An ICE externship gives you a chance to customize In Europe, aspiring chefs learn their trade through your education. For example, your special interest apprenticeships. ICE’s global teaching perspective may be seafood, farm-to-table cuisine, or luxury takes inspiration from this centuries-old tradition, hotels. During the externship process, we will gear with the final course of its Culinary Arts, Pastry your search toward the goal of placing you in that & Baking Arts, Hospitality & Hotel Management particular type of establishment. and Health-Supportive Culinary Arts programs You might choose to take an externship “The graduates and externs we have hired structured as a hands-on externship. Each student outside of the restaurant environment. For students over the years from the Institute of Culinary in these programs is required to complete this passionate about food media, we’ve facilitated test kitchen externships at Food Network, Saveur, Education have always come to us informed, critical training before graduation. eager to work and well-trained.” Martha Stewart Living and Marley Spoon. In the Your externship integrates and further hones — your skills and gives you real-world application of catering realm, externship placements were made DREW NIEPORENT your knowledge, frequently resulting in both a job at Abigail Kirsch, Great Performances and Olivier President, Myriad Restaurant Group Has opened over 30 restaurants around the world in 20 years, offer and new, valuable connections. The strength Cheng. Students interested in hotel externships including Nobu, Bâtard, Montrachet, and Tribeca Grill. and breadth of ICE’s extern program is impressive. found placements at The Excelsior Hotel, Le Parker Meridien and Hilton Worldwide. Our New York Past winner, James Beard Foundation Restaurateur of the Year, Each year, ICE places more than 400 externs in over and inductee in Nation’s Restaurant News Hall of Fame. 200 establishments – the very same types of settings City location and extensive contacts throughout you aspire to work in after graduation. the culinary world offer students a diverse range of opportunities. Get Your Feet in Some Amazing Doors Our Staff Has the (and Kitchens). Connections. Our career services advisors consider your career The vast range of ICE externships offers aspirations, skills, schedule and academic record, opportunities to work and learn at renowned to pair you with partner sites and find the most establishments including: Union Square Cafe, Del beneficial placement. Externships may be paid or Posto, Jean-Georges, Eleven Madison Park, Le unpaid, and are structured so that your perfor- Bernardin and Per Se. The multiple restaurants mance is monitored by ICE’s professional staff, owned by chefs Dan Barber, Daniel Boulud, with subsequent feedback and evaluations incor- “The talented chef-instructors at ICE clearly Andrew Carmellini, David Chang, Tom Colicchio, porated into your overall grade. teach students skills that prepare them for the Alex Guarnaschelli, Daniel Humm, Thomas Keller, Most culinary and hospitality schools in reality of working at the highest level in the Nobu Matsuhisa, Alfred Portale, Eric Ripert, Missy restaurant industry. We rely on ICE as an America and Europe do require externship Robbins, and Jean-Georges Vongerichten and integral partner in recruiting well-trained new restaurateurs Joe Bastianich, Danny Meyer and programs for their students. Employers and staff, full of potential!” Stephen Starr took a combined 118 student externs students routinely agree that it is a fantastic — in 2017. Getting your foot in the door with one of opportunity. MICHAEL ANTHONY Executive Chef/Partner, Gramercy Tavern and Untitled these culinary leaders via an ICE externship could 2015 James Beard Award winner for Outstanding Chef in be the start of the career you have dreamed of. America. 2012 James Beard Award winner for Best Chef: New One of the prime benefits of ICE’s program is York City. Formerly Executive Chef of Blue Hill at Stone Barns. that externships frequently lead to job offers. With Gramercy Tavern has been the No. 1 or No. 2 Most Popular our finger on the pulse of the New York food scene, Restaurant in NYC Zagat Guide from 2009 to 2016. we provide opportunities in remarkable kitchens and businesses.

22 | ICE CAREER PROGRAMS 2020 Selected Externship Placements

NEW YORK CITY RESTAURANTS ABC Cocina Lilia Aquavit Locanda Verde Aska Loring Place Atera Lure Fishbar Batard Maharlika BLT Steak Maialino Blue Hill Maison Kayser Blue Smoke Maloney + Porcelli Boulud Sud Marea Buddakan NY Mark Forgione Butter Marta Charlie Bird Maysville Cosme Mission Chinese Food Craft Momofuku Ssam Bar Daniel Morimoto Danji Murray’s Cheese Bar db Bistro Moderne Nix Del Frisco’s Grille Nobu Dirt Candy The Nomad Eataly Oceana Eleven Madison Park Olmsted Empellon Taqueria Perry Street Gotham Bar & Grill Prune Gramercy Tavern Red Rooster Hanjan Riverpark Haven’s Kitchen The Clocktower High Street on Hudson The Dutch Hu Kitchen Vandal Huertas Toro NYC Jean-Georges Tribeca Grill JoJo Union Square Cafe Landmarc Untitled Le Turtle Zuma New York

PASTRY/SPECIALTY SHOPS Arcade Bakery Lafayette Grand Cafe and Job Placement & Career Services Astor Bake Shop Bakery Baked NYC Madison Lee Cakes We’re proud to present a robust offering of job such diverse topics as restaurant management, food Bosie Tea Parlor Mah Ze Dahr Bakery opportunities from our community for each ICE writing and starting a catering business, as well as Bouchon Bakery One Girl Cookies graduate, but we’re prouder still of the people that individual advisement sessions on resume writing, Cake Alchemy Ovenly LLC Cannelle Patisserie Pastisserie Chanson make it happen. From Career Services to our alumni interview skills and professional development. Carlo’s Bake Shop Pasticceria Bruno network, you can stay connected. The community As graduation nears, our Career Services City Cakes Runner & Stone that you join here goes far beyond your classroom. department works closely with you in developing Dominique Ansel Kitchen The Chocolate Bar Empire Cake Tu-Lu’s Gluten Free Bakery ICE starts you with success in mind. In your your professional presence and match match you Four & Twenty Blackbirds Voila Chocolat first week here, you’ll meet with one of our Career with a member of our employer network. Whether a Ladurée Whipped Pastry Boutique Services team members to begin building the plan bustling, highly regarded restaurant, or an artisanal MEDIA/TEST KITCHENS for your future. Throughout your education, you’ll bread bakery, we help you get there. And because the Food Network benefit from a full range of services to help get doors of our Career Services department are open to Hello Fresh your start in the food business: job fairs, in-house all alumni regardless of graduation date, your access Marley Spoon workshops and career development seminars on to job opportunities lasts a lifetime. Martha Stewart Omnimedia Saveur

HOTELS/CORPORATE DINING/CATERING Allegria Hotel Tarrytown House Estate Aloft Hotels The Edison Hotel WE WROTE THE BOOK ... Convene The Heldrich Written by ICE President Rick Smilow and co-author Anne E. McBride, Crowne Plaza JFK The Mark Hotel “Culinary Careers: How to Get Your Dream Job in Food, With Advice From Excelsior Hotel The Peninsula New York Food Bank for NYC The Penn Club Top Culinary Professionals” (Clarkson Potter) can provide a road map for Garden City Hotel Triumph Hotels career success. The book includes candid portraits of dozens and dozens Hyatt Bridgewater Union League Club NYC of coveted jobs at all levels to help you find your dream position. “Culinary Muttontown Country Club Union Square Events Careers” is a guide to navigate the seemingly endless range of career Sheraton LaGuardia East Washington Square Hotel Sodexo Wellington Hotel opportunities in the food industry today.

“For anyone in the food service business, or even thinking EXTERNSHIPS OUTSIDE NYC about it, this is a must-have guide.” — TIM ZAGAT Externships may be located outside of New York provided that students obtain prior approval from ICE Career Services and NYSED. Students can contact Career Services at any time for assistance with obtaining approval. For more information, including graduation and placement rates, please visit: www.ice.edu/career-programs

ice.edu | 23 Alumni Honors

AWARDS, HONORS & 2018 James Beard Foundation Award for RECOGNITION Best Chef: NYC MISSY ROBBINS Chef/Owner, Lilia and Misi, Brooklyn, NY ICE alumni, faculty, and administration have been proudly decorated with the industry’s top honors. An ICE education 2016 James Beard Foundation Outstanding puts you in some amazing company. Personality/Host Award for “A Chef’s Life” (PBS) VIVIAN HOWARD Chef/Owner, Chef & the Farmer, Kinston, NC

School and School Media Distinctions Eater’s national 2017 Administration Awards “Restaurant of the Year” In a past “Best Of” MASHAMA BAILEY edition, New York Executive Chef magazine named ICE and Partner, “Best Culinary School in The Grey, Savannah, GA 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 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

24 | ICE CAREER PROGRAMS 2020 ICE on TV Dozens of ICE alumni and chef- instructors have made their mark on food-related television shows and feature segments, including:

CAKE BOSS Tony Albanese FOOD NETWORK STAR CBS IN THE KITCHEN Alicia Sanchez 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 RESTAURANT Amy Roth DIVIDED Laurielle Clark James Briscione Pnina Peled Rossoblu was No. 10 Rory O’Farrell SHARK TANK Other Recognition Guy Vaknin on the LA Times’ 101 Pippa Calland Virginia Monaco Best Restaurants in A student team from ICE won Food & Wine Anthony Ricco THE CHEW L.A. list. magazine’s “Tool Jam” competition three out of Reggie Anderson Michael Laiskonis STEVE SAMSON the four years the program existed. David Seigal Simon Cass Chef/Owner, Rossoblu Abe Lopez Anthony Caporale and Superfine Pizza Marc Murphy Andrea Tutunjian New York Mayor Michael Bloomberg chose ICE Raymond Watson King Phojanakong as the site for his 2012 top NYC staff party. James Briscione The Daily Meal’s 2014 list of America’s 50 COOKING CHANNEL Best Bakeries includes TIM HALEA’S Little T Russian restaurant powerhouse Dve Palochki EDEN EATS TODAY SHOW Eden Grinshpan Allison Fishman Bakery and CONNIE MCDONALD’S Levain chose ICE as their international education Trish Magwood partner for the 2012 opening of culinary Bakery. COOKING CHANNEL Denisse Oller institutes in St. Petersburg and Moscow. UNIQUE SWEETS Kelly Senyei 2011 Eater award for Austin “Restaurant of Zac Young Elisa Strauss The U.S. State Department chose ICE chef- the Year” instructors to go on trade missions in Indonesia COOK YOURSELF THROWDOWN JAMES HOLMES and Vietnam to promote American ingredient THIN WITH BOBBY FLAY Executive Chef, Olivia, Austin, TX Allison Fishman Sohui Kim exports. Kim Kushner EVERYDAY FOOD Dave Crofton Staff Awards Over the years, teaching at ICE has been an Margot Olshan important stop in the path toward larger TEXAS RANCH 2014 winner of IACP’s Culinary Professional culinary media success. Authors and TV FOOD NETWORK HOUSE of the Year and 2008 winner of the James chefs Anne Burrell, Alex Guarnaschelli, Sara ASIA Ignacio “Nacho” Quiles Beard Foundation’s Outstanding Pastry Chef Dan Segall Moulton, James Briscione and James Petersen in America TOP CHEF were all at one point ICE faculty members. Gail Simmons MICHAEL LAISKONIS F WORD STARRING GORDON RAMSEY Arnold Myint Creative Director and Chef-Instructor Maria Tampakis Ashley Merriman Alex Eusebio Designated one of the FOOD NETWORK Freddy Guerreiro “Top 10 Pastry Chefs” “CHALLENGES” Sara Nguyen of 2017 by Dessert Eva Torres Joe Paulino Michelle Bommarito Tina Bourbeau Professional magazine Lucy Martin Adrienne Cheatham KATHRYN Elisa Strauss GORDON Toba Garrett TOP CHEF JUST ICE Chef-Instructor DESSERTS FOOD NETWORK Melissa Camacho HEARTLAND TABLE Malika Ameen Amy Thielen Seth Caro 2015 winner of IACP Culinary Educator of the Year Zac Young FOOD NETWORK CHRIS GESUALDI REWRAPPED THE TASTE ICE Chef-Instructor Jenny McCoy Lee Knoeppel

In 2018, ABC’s “The Chew” ran a national scholarship competition and taped at ICE. ice.edu | 25 OUR ALUMNI ICE is proud of its alumni and their accomplishments. From four-star restaurants to food media, from test kitchens to personal chefs, our alumni continue to earn accolades and career success. Here is a sampler:

Chefs & Chef/Owners MARC MURPHY – 1990 Pastry & Baking Executive Chef and Owner, Benchmarc Restaurants, NYC; VP of the Manhattan chapter of ARMANDINO BATALI – 1998 the New York State Restaurant Association, and a CLAUDIA FLEMING – 1988 Chef and Owner, Salumi Restaurant / Salumi Artisan regular judge on “Chopped” Pastry Chef/Owner, North Fork Table & Inn, Cured Meats, Seattle Southold, NY; Winner, James Beard Award ARNOLD MYINT – 2004 Outstanding Pastry Chef, 2000 VIC CASANOVA – 2003 Chef and Owner, blvd Nashville, PM, Suzy Wong’s Chef/Owner, Gusto, Pistola, Los Angeles; Gusto House of Yum, Nashville, TN; contestant on “Top TIM HEALEA – 1998 was named Esquire’s Best New Restaurant in 2012 Chef ” (season 7) and Food Network personality Pastry Chef and Owner, Little T American Baker, ANTHONY RICCO – 2001 Portland, OR; numerous awards and medals JAMES HOLMES – 2001 Executive Chef, The William Vale, NYC; contestant in baking including the Coupe du Monde de la Chef and Owner, Lucy’s Fried Chicken, Austin, TX; on “Chopped” Boulangerie Bon Appétit's Top 10 New Restaurants 2009 for Olivia MISSY ROBBINS – 1995 CLARISA MARTINO – 2004 Executive Chef, Lilia, NYC; selected for Food & Executive Pastry Chef, Gato, NYC, Mesa Grill, Las MATT HYLAND - 2005 Wine 2010 Best New Chefs issue; Best New Chef Vegas, Bahamas; runs pastry operations at Chef Chef and Owner, Emily, Emmy Squared and Violet, East 2016 Taste Talks Award Bobby Flay’s flagship restaurants; 2013 “Top 10 NYC Pastry Chef” by Dessert Professional CHRISTINE SANCHEZ – 1997 VP, Culinary Solutions, Bobby Flay/Bold Food, VIVIAN HOWARD - 2003 ZOE NATHAN – 2001 NYC; has appeared as Bobby Flay’s sous chef on Chef and Owner, The Chef and The Farmer and Head Baker and Co-Owner, Rustic Canyon Family “Iron Chef America” Boiler Room, NC; James Beard Award Winner for of Restaurants, Santa Monica, CA; named among “A Chef’s Life” ANTHONY SASSO – 2004 seven pastry chefs in Food & Wine’s “Year of the Chef de Cuisine, La Sirena, NYC; formerly worked Pastry Chef” issue (2010) and was a StarChefs SOHUI KIM – 2002 at Bar Jamón and the famed El Hogar Gallego in 2010 Rising Star Chef/Owner, The Good Fork, Insa, Brooklyn; Spain awarded “Best New Brooklyn Restaurant” by Time MINA PIZZARO - 2002 Out Magazine in 2007; has made Michelin Guide’s IVY STARK – 1995 Pastry Chef, L’Appart, NYC; StarChefs Rising Star Bib Gourmand list five years running; author of Former Executive Chef, Dos Caminos, NYC; formerly 2015 “The Good Fork” cookbook worked at Border Grill, Ciudad, and Sign of the Dove ELISA STRAUSS – 2000 JOSEPH WREDE – 1995 ERIC MAY – 2000 Owner, Confetti Cakes, NYC; author of two books, Executive Chef, Joseph’s of Santa Fe, Santa Fe, NM; Executive Chef, Blue Boar Inn, Midway, UT; “Confetti Cakes Cookbook” and “Confetti Cakes selected for Food & Wine 2000 Best New Chefs multiple award winner of Utah’s Best of State for Kids”; her cakes have appearanced on “Today issue Show,” “Sex and the City,” and more ASHLEY MERRIMAN – 2004 RACHEL YANG – 2001 Executive Chef, Prune, NYC; contestant on “Top Chef and Owner, Joule, Ravel, Trove, Seattle; ZAC YOUNG – 2006 Chef” (season 6) semifinalist for James Beard Award for Best Chef: Executive Pastry Chef/Partner, Craveable Hospitality Northwest in 2010, 2011, and 2012; finalist in 2015 Group, NYC; top-three finalist on the premiere and 2016. season of “Top Chef: Just Desserts”

YANG HOLMES SIMMONS GUERREIRO ROBBINS

26 | ICE CAREER PROGRAMS 2020 NATHAN MYINT FLEMING LAWRENCE RICCO

ice.edu | 27 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 & Food & Beverage Manager, Sunset Marquis Hotel & Television Food Segment Development Chef, Modernist Cuisine; co-author Villas, West Hollywood, CA of this 2012 James Beard Cookbook of the Year; ED BEHR – 1984 included in Forbes Magazine “30 Under 30” list JAKE CERRONE – 2006 Editor and Founder, The Art of Eating, Peacham, 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. Director of Front Office, Ace Hotel, NYC EDEN GRINSHPAN – 2008 TV Host of “Eden Eats” and “Log on and Eat” on EINAV GEFEN – 1999 ROMMEL GOPEZ – 2014 the Cooking Channel; Co-Owner of EthNicitY Corporate Chef, Unilever North America; formerly Director of Guest Relations, Hotel Edison, NYC Productions; listed in Forbes’ “30 under 30” in the a chef-instructor at ICE, began career in Israel Food & Wine Industry JONCARL LACHMAN – 2002 PNINA PELED – 2000 Chef and Owner, Noord, Philadelphia KRISTEN MIGLORE – 2009 Senior Executive Chef, NY-Presbyterian Hospital, Creative Director, Genius at Food52; winner of NYC; profiled her work with hospital patients in MICHAEL LAWRENCE – 1990 multiple IACP awards; 2012 James Beard Award The New York Times and on ABC News Director of Operations, The Dinex Group, NYC; winner for Publication of the Year management role in all of Daniel Boulud’s restaurants, TAGERE SOUTHWELL - 2003 in US, England, China, Canada and Singapore MARY NOLAN – 2008 Executive Chef, Fisher & Paykel; oversees all demos Executive Chef, Bon Appétit, NYC and events for the luxury appliance line DAN LONG – 2003 Co-Owner and President, Mad Greens (33 GAIL SIMMONS – 1999 JILL TALCOTT – 1998 locations), Denver; company is among Fast Casual’s Special Projects Director, Food & Wine; co-host, “Top Product Development Manager, Starbucks Top 100 Movers & Shakers (for the last several Chef NYC”; author of “Talking With my Mouth Full” Corporate Headquarters, Seattle; also longtime years) 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, NYC; NYC’s only Network, NYC artisanal bean-to-bar chocolate factory

ELIZABETH MELTZ – 2003 Director of Sustainability, Batali & Bastianich 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

JASON SOLOWAY - 2011 Owner, Wallflower, The Eddy, NYC

DAVID SCHNEIDER – 2002 General Manager, Ai Fiori, NYC; part of Chef Michael White’s Alta Marea Group ICE takes pride in inviting alumni back for guest lectures and events. In January, Suzanne Cupps (Culinary, ’05), Alison Tozzi Liu (Culinary, ’00), and Kwame Williams (Culinary, ’06) joined Director of ALICIA LOPEZ - 2017 Sustainability Bill Telepan for a panel discussion and demonstrations from the James Beard Foundation’s Executive Sales Manager for InterContinental New book, “Waste Not: How to Get the Most from Your Food." York Barclay

STARK HEALEA HOWARD BATALI MAST

28 | ICE CAREER PROGRAMS 2020 International

SAMIA AHAD – 1991 Chef and Food Writer, Coriander Lead, Singapore; has appeared as a chef on various Asian cooking 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, Amman, Jordan, Beirut, Lebanon, and Dubai, UAE; featured in The New York Times for the widespread growth of American-style bakeries in the Middle East

LEIGH KOH PEART – 2008 Founder of Craft Cakes, a company specializing in custom cakes; formerly worked with renowned cake designer Ron Ben-Israel and as a pastry chef at Sketch in London

JILL SANDIQUE – 1992 Recipe Developer/Food Stylist; lead trainer for the USDA Council of Chefs and U.S. Culinary Theatre in Manila, Philippines

RAFAEL GOMES - 2008 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

GRINSHPAN TRINIDAD GEFEN YOUNG HYLAND

ice.edu | 29 INSTRUCTORS & FACULTY Whether they have worked at some of America’s finest restaurants, written highly praised cookbooks, or lead their own culinary enterprises, our chef-instructors and faculty bring their invaluable experiences into the classroom.

SCHOOL OF CULINARY ARTS

REMY FORGUES MICHAEL GARRETT MICHAEL HANDAL MARGOT OLSHAN JOE PACE FRANK PROTO Chef-Instructor Chef-Instructor Chef-Instructor Chef-Instructor Director of Stewarding and Director of Culinary EDUCATION Ferrandi School EDUCATION Baltimore EDUCATION Fordham EDUCATION Institute of Purchasing Operations of Culinary Arts, Université International Culinary University, The Culinary Culinary Education EDUCATION Univ. of Arizona EDUCATION Culinary Pantheon (Paris) School Institute of America EXPERIENCE Martha Stewart EXPERIENCE Restaurant Institute of America EXPERIENCE Vaucluse, EXPERIENCE Pino Luongo’s EXPERIENCE La Cote Living Omnimedia, SoNo Bouley, Petrossian, Darien EXPERIENCE Barcelona Le Rivage, All’onda, Café Coco Pazzo, Marcus Basque, The Helmsley Baking Company & Café Butcher Shop, Rissotteria Wine Bar, Benchmarc, Layla, Boulud (NYC), Restaurant Samuelsson’s Aquavit, Red Palace (owner), Margot Café & The Tonic L’Ami Jean (Paris) Rooster Wine Bar, Star Career Academy

ADMINISTRATION

BARBARA RICH TED SIEGEL ANNA SPORER BARRY TONKINSON RICHARD SIMPSON, CCP ANDREA TUTUNJIAN Lead Chef-Instructor, Chef-Instructor Chef-Instructor Director of Culinary Vice President of Education Director of Education Culinary Arts EDUCATION The New EDUCATION Schoolcraft Research & Development EDUCATION New York EDUCATION LeMoyne EDUCATION California School, Franconia College, College, Johnson & Wales EDUCATION Westminster University, The Institute of College, The Institute of Culinary Academy, The Culinary Institute of EXPERIENCE Pierre Hotel, Kingsway College Culinary Education Culinary Education Washington University in America Omni Baltimore Hotel EXPERIENCE The EXPERIENCE Trois Etoiles, EXPERIENCE Le Cirque, St. Louis EXPERIENCE Chez Panisse, Lanesborough (London), Union Square Cafe, caterer Rainbow Room EXPERIENCE Natural L’Acajou, Washington The Bath Priory, Spring Gourmet Institute, Danal, Square Hotel, Orso Summer Associates Savoy Restaurant, The Restaurant, Kuletos, Coco Lobster Club, Zuni Cafe Pazzo

SCHOOL OF CULINARY MANAGEMENT

BRIAN BUCKLEY ANTHONY MICHAEL KATE EDWARDS AMY FALBAUM Instructor CAPORALE EISENBERG Instructor Instructor Director of Spirits Instructor Education

RICK CAMAC RICHARD VAYDA Dean of Restaurant & Director, Wine and Beverage Hospitality Studies

JULIA HEYER VIN McCANN ALAN SOMECK NANCY SELZER STEPHEN ZAGOR Instructor Instructor Instructor Instructor Lead Instructor

30 | ICE CAREER PROGRAMS 2020 SCHOOL OF PASTRY & BAKING ARTS

MICHAEL LAISKONIS CARMINE ARROYO SIM CASS TOBA GARRETT KATHRYN GORDON AMY HESS Creative Director Chef-Instructor Dean, Artisan Bread Baking Dean, The Art of Cake Chef-Instructor, CAPS Chef-Instructor EDUCATION Wayne State EDUCATION Art Institute EDUCATION Thames Valley Decorating Co-Chair EDUCATION Culinary University EXPERIENCE Tabla, Nolitan University (London) EDUCATION Fordham EDUCATION Vassar, New School of the Rockies, EXPERIENCE Le Bernardin, Hotel, The Chocolate Room EXPERIENCE Balthazar University, Long Island York University, Stern SUNY Oswego, Sorbonne Tribute, Emily’s; named (founding baker), Lucky University, Le Cordon Bleu School of Business (MBA), University 2007 Outstanding Pastry Strike, Carlton Tower Hotel EXPERIENCE The New L’Academie de Cuisine EXPERIENCE Print Chef by James Beard (London), Park Lane Hotel School, French Culinary EXPERIENCE The Rainbow Restaurant, The Breslin, Foundation (London) Institute (Instructor), Cake Room, Windows on the Northern Spy Food, Brown Decorating by Toba, Author World, Le Cirque, Le Place Hotel (Denver) of cake decorating books Bernardin

ALEX ORMAN VILNA PETERS JOSEPH SETTEPANI PENNY STANKIEWICZ JEFFREY YOSKOWITZ Chef-Instructor Chef-Instructor Chef-Instructor Chef-Instructor Lead Chef-Instructor, Pastry EDUCATION New York City EDUCATION New York City EDUCATION Culinary EDUCATION Institute of & Baking Arts Technical College Technical College Institute of America Culinary Education, NYU EDUCATION New York City EXPERIENCE Hotel de EXPERIENCE Hotel de EXPERIENCE Bruno Bakery EXPERIENCE Spice Market, Technical College France, Russian Tea Room, France, Russian Tea Room, & Restaurant, French Pastry Sugar Couture (owner), EXPERIENCE Maurice Pastry La Grenouille, Alor Cafe La Grenouille, Alor Cafe School, Emporio Rulli 92nd Street Y, Sarah (owner), Les Friandises, Lawrence College, Cakefest Atrium Club, Alazurra SCHOOL OF HEALTH- SUPPORTIVE CULINARY ARTS

CELINE BEITCHMAN JILL BURNS RICH LAMARITA ELLIOTT PRAG OLIVIA ROSZKOWSKI JAY WEINSTEIN Director of Nutrition Chef-Instructor Chef-Instructor Lead Chef Chef-Instructor Chef-Instructor EDUCATION Hunter College, EDUCATION Philadelphia EDUCATION Maharishi EDUCATION Wayne State EDUCATION Columbia EDUCATION Nassau Maryland University of College of Art Vedic University, Institute of University, International University, Natural Gourmet Community College, Integrative Health EXPERIENCE Rudolph Culinary Education Culinary Center, Natural Institute, New York Culinary Institute of EXPERIENCE Rakel's Life Steiner School, Maryland EXPERIENCE Maharishi Gourmet Institute University America, New York Café, Freelance Caterer, University of Integrative College of Natural Law, EXPERIENCE Personal Chef, EXPERIENCE Mercer University Natural Gourmet Institute Health, Natural Gourmet Long Island Hospital, Union Siegfried & Prag Caterers Kitchen, Union Square EXPERIENCE Jasper's, Four Institute, Author Square Hospitality, Personal (owner), Kibea Restaurant, Hospitality, Danny SEO Seasons Hotel, Bright Food Chef, Natural Gourmet Natural Gourmet Institute Publications, Natural Shop, Natural Gourmet Institute Gourmet Institute Institute, Author

SCHOOL OF HOSPITALITY MANAGEMENT

ANDREW KATIE IRMA GIANNI GRACE GORDON KARYN SELTZER CATALANO CHAMBERLAIN Instructor Instructor Instructor Instructor Instructor ANN ZIATA RICK CAMAC Chef-Instructor Dean, Culinary EDUCATION Natural Business and Gourmet Institute Management EXPERIENCE Raven's Studies Restaurant, First Descents, Natural Gourmet Institute

ROBERT BRITTANY WARMAN WINEGLASS Instructor Instructor

ice.edu | 31 WINE, ELECTIVES & GUEST SPEAKERS

discussing local American cuisine. Electives & Wine Education • Chef Roland Mesnier demonstrating desserts from his 25 years as White House pastry chef. All career students are given the opportunity to take • Author and TV personality Daisy Martinez additional classes offered by the school’s recreational making her favorite tapas. division. Regarded by many as America’s largest • Sommelier Bernard Sun (Jean-Georges menu of hands-on specialty cooking classes, ICE Restaurants) discussing the wine program at offers more than 1,700 classes each year. Classes are these famed NYC restaurants. taught by visiting guest chefs, cookbook authors, food • Master Butcher Rudy Weid cutting and scholars and ICE’s own expert chef-instructors. Topics fabricating a full side of beef. range from Korean barbecue and Tunisian cooking, • Chef Marc Murphy (Landmarc) to Argentine pastry and Viennese desserts. Classes demonstrating modern bistro classics. are listed in The Main Course, our newsletter that is published three times each year. Additionally, ICE Culinary Arts, Pastry & Meet the Culinary Baking Arts, Health-Supportive Culinary Arts and Entrepreneurs Hospitality & Hotel Management students have access to the school’s Wine Essentials course. As a complement to the Culinary Management This six-session course uses grape varietals as the program, ICE offers a year-round series called introductory key to understanding the full wine Meet the Culinary Entrepreneurs. This is a chance spectrum. for all students to meet and hear from a wide range of successful culinary business leaders with diverse expertise and success as restaurateurs, Guest Chefs & Speakers caterers, specialty food producers and more. All ICE students are invited to attend afternoon Past guest speakers have included Danny Meyer, and evening demonstration classes geared for Drew Nieporent, Josh Wessan, Rob Kaufelt, Amy From top to bottom: The Main Course, ICE’s Recreational Cooking newsletter; guest speakers at ICE (clockwise): professional extracurricular learning. Recent Scherber, Dickie Brennan (New Orleans), Candy Christina Tosi, Alain Ducasse, New Orleans chef Donald Link, examples include: Wallace (San Diego), Missy Robbins, Christina Tosi Alex Guarnaschelli; ICE students on “The Martha Stewart Show”; Thomas Keller speaking as part of ICE’s Meet the • Chef Michael Anthony (Gramercy Tavern) and Michael Schlow (Boston). Culinary Entrepreneurs series.

32 | ICE CAREER PROGRAMS 2020 HOMESTAY PROGRAM ICE’s furnished homestays offer clean, fully STUDENT HOUSING furnished, private rooms in the homes of welcoming families — a favorite choice for our The ICE student housing program helps you find offers a discount of up to $2,500. international students. This option is perfect for safe, comfortable and convenient student housing There’s no better place to launch your culinary students who would prefer to immerse themselves in some of New York City’s most exciting and or hospitality career. With ICE’s downtown location, in New York culture by living among the locals. vibrant neighborhoods. With the assistance of the our housing options offer the opportunity to live ICE student housing program, you can focus your in the city’s best neighborhoods, all with easy Want to learn more? Contact the energy on your studies and career goals, instead of transportation to ICE. Our campus is conveniently ICE Student Housing Department at an apartment search. located in walking distance to almost all train, bus [email protected] or call (888) 986-CHEF. ICE offers housing options for all lifestyles and and ferry lines. budgets — from dorms to apartments to homestays. We have pre-negotiated rent, fully furnished and DORM-STYLE ROOMS unfurnished rooms and apartments, utilities, Wi-Fi ICE’s dorm-style option offers a more traditional and short-term lease options. Enjoy full kitchen student housing experience at a reasonable price. access and a variety of other amenities like laundry This is a great opportunity to meet people and have and gym. If your permanent home address is over a campus life experience. Be part of a community 100 miles from the New York City campus, ICE of your ICE peers as well as students from other schools and universities throughout the city. You can even request ICE students as roommates.

APARTMENTS ICE offers a variety of furnished and unfurnished apartment options in every budget to make you feel right at home. From shared and studio apartments in the heart of the city to luxury apartments in New York and New Jersey, we’ll help you select the location that best fits your lifestyle, with relocation assistance for you and your family as needed. GLOBAL AFFILIATIONS & TRAVEL When we talk about the “culinary world” we appreciate that it really does include the whole globe. Given the connections, curiosity and energy that exist at ICE, it’s no surprise that as an institution, we have forged foreign alliances and arranged international travel and externship programs for students and alumni.

HOI AN, VIETNAM – International Affiliations STREETS INTERNATIONAL Instructor-Led Trips ST. PETERSBURG, RUSSIA – SWISSAM STREETS is a nonprofit culinary and hospitality ICE chef-instructors lead periodic trips to HOSPITALITY BUSINESS SCHOOL training program for orphans and disadvantaged 17- European culinary destinations, including hands- ICE was a founding partner and a key curriculum to 21-year olds in Hoi An and Saigon, Vietnam. The on cooking and master classes. Kathryn Gordon source for SwissAm, a culinary and hospitality founder is former ICE management instructor Neal leads a trip to the Loire Valley in France. institute that started in St. Petersburg, Russia, Bermas. STREETS uses ICE curriculum to teach in 2012. The partner of SwissAm is the Dve fundamental cooking techniques, which the students Palochki restaurant group. ICE chef-instructors Foreign Internship & use to gain hotel and restaurant employment. assisted with the school’s development and student Volunteer Opportunities exchanges. While students cannot do their ICE program's required externship outside the U.S., we do have a range of three-month work abroad restaurant internship options after graduation. Countries include Thailand, Ireland, France, Italy, Spain, Mexico and Chile. In most cases, local lodging is prearranged; in some cases the internships include payment.

ice.edu | 33 PROGRAM ADVISORY COMMITTEE Our Program Advisory Committee is made up of a wide range of professionals, all of whom are committed to helping ICE excel. The group includes a wide range of the most respected and creative working culinary and hospitality professionals. They’re an invaluable resource, reviewing our curriculum to meet their high standards and providing feedback on training that prepares students for growth. Culinary Culinary Management SUSAN STOCKTON Former Senior VP of Culinary MICHAEL ANTHONY Executive Chef/Partner, JENNIFER SCHIFF BERG Director, NYU Graduate Productions, Food Network Gramercy Tavern Food Studies Program BILL TELEPAN Chef/Partner, Oceana DANIEL BOULUD Chef/Owner, Restaurant Daniel MARK BUONAGURIO Director of Sales, NCR Aloha and others SIMONE TONG Chef/Partner, Little Tong Noodle Shop SUE KLEIN Formerly CFO, Night Sky Holdings TINA BOURBEAU Consulting Chef/Director of Research, Fresh Direct MIGUEL TRINIDAD Chef/Owner, Maharlika & Jeepney MARK MAYNARD-PARISI Partner, Union Square Hospitality Group SCOTT CAMPBELL Consulting Chef, New Yorker Hotel MATTHEW WEINGARTEN Board of Directors, The Chefs Collaborative SARA MCMONIGLE Category Manager, Dean & Deluca DR. ROBERT GRAHAM, MD Co-Founder, FRESH Med NYC KWAME WILLIAMS Chef/Co-Owner, Vital Dining ANDREW RIGIE Executive Director, New York City Hospitality Alliance ALEX GUARNASCHELLI Executive Chef, Butter; Food MARTIN SHAPIRO Founding Partner, Myriad Network Personality Pastry & Baking Restaurant Group KERRY HEFFERNAN Chef Consultant/Sustainable Seafood Advocate, Freelance JEAN-FRANCOIS BONNET Executive Pastry Chef/ Owner, Tumbador Chocolates MATTHEW HYLAND Chef/Owner, EMILY & Hospitality & Hotel Emmy Squared GRAYON CALDWELL Social Impact Program Coordinator, Hot Bread Kitchen Management ALISON TOZZI LIU Editorial Director, The James Beard Foundation NASEEM KAPDI ESL and Bakers in Training Instructor, SONNY CHRISTOPHER General Manager, Washington Hot Bread Kitchen Square Hotel MARC MURPHY Chef/Owner, Benchmarc Restaurants and Benchmarc Events RICHARD LEACH Former Executive Pastry Chef, DEBORAH CROCE Director of Human Resources, Ritz Aureole, Park Avenue Cafe Carlton Central Park MISSY ROBBINS Chef/Owner, Lilia DANIEL LEADER CEO/Founder, Bread Alone MATTHEW DEMPSEY General Manager, Dylan Hotel MARCUS SAMUELSSON Chef/Owner and Founder, Samuelsson Group ELLEN MIRSKY Executive Pastry Chef, Public RICHARD MURPHY General Manager, Best Western Gregory Hotel ANTHONY SASSO Executive Chef, La Sirena JOSEPH MURPHY Executive Pastry Chef, Jean-Georges MARLENE POYNDER General Manager, Conrad Hotel LISA SASSON NYU Clinical Associate Professor LARISSA RAPHAEL Executive Pastry Chef LOUIE SHAPIRO Director of Human Resources, 1Hotels MICHAEL SCHLOW Chef/Owner, Good Essen Group PATTI PAIGE Owner, Baked Ideas MELISSA SIMS Director of Human Resources, Four Seasons Downtown PARAS SHAH Formerly Executive Chef, Barcelona SURBHI SAHNI Chef/Owner, Bittersweet NYC MARK SPERANZA General Manager, Hotel Hayden GAIL SIMMONS Permanent Judge/Host, “Top Chef”; CARYN STABINSKY Consulting Chef, Elm Special Projects Director, Food & Wine Magazine ELISA STRAUSS Proprietor and Chef/Designer, ED STANISZEWSKI General Manager, Sheraton La Guardia East Hotel KATY SPARKS Founder/Principal, Katy Sparks Confetti Cakes Culinary Counseling ROBERT WARMAN Former CEO, Hotel Langham RACHEL THEBAULT Chef/Owner, Tribeca Treats LAUREN YANOFF Director of Corporate & Group Sales, 1Hotels

BONNET/TELEPAN LAISKONIS/LEADER SIMPSON/SIMMONS MURPHY/SHAPIRO/BUONAGURIO

34 | ICE CAREER PROGRAMS 2020 WOMEN CHEFS & RESTAURATEURS (WCR) ICE ICE offers two annual scholarships totaling $10,000 through WCR and has been a sponsor of CARES its annual conference and awards program. INTERNATIONAL ASSOCIATION OF At the core of the culinary and hospitality experience is CULINARY PROFESSIONALS (IACP) the concept of “giving.” ICE’s charitable and philanthropic ICE is an active member of this international organization that brings together food media, activity and initiatives are in a range of areas. To achieve chefs, culinary educators, and related trade these goals, ICE gives money, time, energy, and use of school organizations. ICE has been a contributing sponsor of past IACP conferences. facilities and much more, while also providing scholarships and logistical support to help others raise funds. Disaster Relief

STREETS INTERNATIONAL HURRICANES HARVEY, IRMA AND MARIA – Hunger Relief Founded by former ICE Culinary Management In 2017, ICE held two fundraisers, a Southern BBQ instructor Neal Bermas, STREETS luncheon and a bake sale, that raised over $7,000 International operates an 18-month culinary for hurricane relief. and hospitality training program for orphans and displaced youth in Vietnam, helping them HURRICANE SANDY - In fall 2012, ICE ran build brighter futures around food. STREETS special classes and a dinner with Chef Rick Bayless has a revenue source, its popular cafe in Hoi (below) that raised over $10,000 to help families An’s tourist district that the Lonely Planet who suffered in this massive storm. Guide now ranks as the town’s No. 1 restaurant! ICE is a key supporter of STREETS, and ICE President Rick Smilow is a STREETS CITY HARVEST board member. As its top school donor, ICE assists City Harvest daily with its efforts to address hunger and JAMES BEARD FOUNDATION food budget issues faced by the 1.7 million New ICE is an active member of this NYC-based Yorkers who live at or below the poverty level. ICE group dedicated to elevating the status of President Rick Smilow is a City Harvest board chefs and the culinary arts in America. (In director. ICE also helps City Harvest’s fundraising fact, the James Beard Foundation’s founding efforts by hosting donor development events, president, Peter Kump, was also the founder donating cooking parties as auction items, and co- of ICE’s precursor.) ICE offersseveral annual sponsoring one of the organization’s trucks. scholarships through the foundation. OTHER ORGANIZATIONS SUPPORTED ICE student volunteers can be found cooking INCLUDE: CITYMEALS-ON-WHEELS and assisting at the James Beard Foundation’s March of Dimes, Fresh Air Fund, Boys & Girls Clubs, Citymeals-on-Wheels delivers meals to homebound NYC townhouse headquarters over 150 nights God’s Love We Deliver, Autism Speaks, Amerikids, elderly in New York City. ICE has provided the a year. The Nature Conservancy, Sloan-Kettering Hospital, organization with financial support for years by 9/11 Windows of Hope Family Relief Fund. offering classes and parties.

Education & Training

CAREERS THROUGH CULINARY ARTS ICE & Sustainability PROGRAM (C-CAP) Careers through Culinary Arts Program (C-CAP) ICE Director of Sustainability has a mission to provide career opportunities in the Bill Telepan welcomed food service industry for underserved youth through members of the press into our culinary education and employment. In partnership hydroponic farm for a guided with public schools, businesses, and organizations, tour. The group harvested C-CAP provides a host of services that include teacher fresh herbs, which Chef Bill training, jobs, internships, college advising, after- used to prepare a three-course, school programs, product donations, and scholarships. zero-waste meal for all.

ice.edu | 35 NEW FACILITIES & TECHNOLOGY Designed with creativity and community in mind, our facility in Lower Manhattan is truly a 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 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 ICE’s facility offers a wide range of ± 302 SF R-2 DEMO KITCHEN ± 1398 SF FL MGR OFF ± 86 SF COATS ± 108 SF RECREATIONAL KITCHEN WOMEN'S CHANGING RM compelling features that will enrich ± 686 SF ± 228 SF STOR GIFT SHOP CLASSROOM 1 ± 140 SF ± 635 SF WATER HEATER RM ± 73 SF students’ educational experience and KITCHENS RECEPTION ± 432 SF

support the school’s programmatically ELECTRIC CLOSET ± 104 SF ± 74 SF

24

12 COFFEE / WAITING diverse course offerings. The effect is ± 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 that walking through the space doesn’t feel like an office 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 building — rather, it looks and feels like a “culinary village.” TRASH 14 14 DIR. OFF. LIQUOR 42 ± 53 SF OFFICE ± 165 SF ± 92 SF 14

G HOLDING 30 24 48 CAREER SERVICES OFFICE ± 50 SF 24 ± 454 SF

FREEZER 54 ±48 376 SF 24 • CULINARY CAREER TEACHING KITCHENS 24 54 48

24 CART/ 24 TROLLEY FFD PRECIPITATOR RM EXTRA SPACE ± 567 SF CLASSROOM 2 STORAGE Equipped with gas, induction and French top burners, ± 853 SF ± 126 SF 42

24 42 WOMEN'S CHANGING RM JANITOR'S 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 all kitchens represent the full range of preferred RESTROOM RESTROOM 24 ± 56 SF ROOM ± 27 SF ± 27 SF

CORRIDOR ± 2517 SF CLASSROOM 3 cooking methods across the globe, preparing students ± 707 SF MECHANICAL RM ± 187 SF

STUDENT LOUNGE CO2 CARB BAG-IN-BOX SODA RACK CO2 ± 1043 SF MIXOLOGY CLASSROOM for entry into the industry’s top kitchens. LEGEND

CLASSROOMS

OFFICES P-2 PREP KITCHEN STEWARDING, STOCK MAKING ± 384 SF REF. • PASTRY CAREER TEACHING KITCHENS STUDENT LOUNGE, LIBRARY, LOCKERS REF. REF.

MECHANICAL CORRIDOR ± 179 SF

D2

E1 E1 HYDROPONIC GARDEN E1 CWI CWO

C1 E1

D1 HALLWAYS 42 Outfitted with steam injection deck ovens, convection ovens, proofers, retarders, 18

42 BAR 18

24 18 CORRIDOR WINE CLASSROOM ± 255 SF PASTRY KITCHEN 1 SERVER RM ± 877 SF ± 273 SF IT WORK RM large-scale mixers, sheeters and induction burners, each kitchen will prepare ± 457 SF IT DIRECTOR WOMEN'S ± 134 SF RESTROOM

E1 E1 E1 E1

E1 ± 42 SF

ELECTRIC PHASE I COMPLETION: JANUARY 2015 CLOSET MAINTENANCE ± 85 SF OFFICE students to work with the most recent advances in large-scale pastry production. UP ± 180 SF JANITOR'S 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 • STOCK-MAKING AND SMOKING KITCHEN 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 Providing students with a firsthand look at sustainable, high-volume cooking methods, 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 this kitchen produces hundreds of gallons of stock each month and also offers facilities to ± 128 SF ± 281 SF

DEAN OF STUDENTS ± 104 SF CORRIDOR ± 268 SF smoke meats, vegetables and spices. 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 • DEMONSTRATION KITCHEN & RECEPTION SPACE ± 549 SF ± 89 SF

238 LF SHELVING HR OFFICE ± 153 SF CFO OFFICE Complete with river views, this space offers significant opportunities for special events, including ± 214 SF SUPPLY CLOSET ± 29 SF 96 LF SHELVING

SUPPLY MEETING RM ± 33 SF CLOSET lectures and culinary demonstrations, corporate entertaining, personal celebrations, product launches ± 33 SF ± 98 SF SPECIAL HUDDLE CEO EVENTS FACULTY COPY ± 245 SF BOOTHS DESKS ± 104 SF ± 585 SF

FINANCE and more. ± 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 • STUDENT LOUNGE 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 With floor-to-ceiling windows, this space offers a bird’s eye view of a dynamic New York cityscape and encourages a OF EDU FURNITURE PLAN ± 189 SF 212.768.0800 | TPGARCHITECTURE.COM ± 128 SF REGISTRAR 09.26.14 ± 192 SF sense of community, offering a place to mingle, relax or study between classes.

• DIGITAL LEARNING ICE is one of the first culinary schools in the nation to use iPads to distribute textbooks and lesson plans. All new kitchens and classrooms support overhead projection that links directly to instructor iPads for discussion of digital course materials.

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.

36 | ICE CAREER PROGRAMS 2020 Special Features at ICE

HYDROPONIC HERB GARDEN AND VEGETABLE FARM CULINARY TECHNOLOGY LAB Each month, students will have access to more than 20 herbs, microgreens, This kitchen spans the range of culinary history, including such traditional fruits and vegetables produced in-house, gaining insight into the exciting future equipment as a tandoor, plancha, vertical rotisserie and hearth oven, as well as a of farm-to-table cooking. full range of modernist equipment.

THE CHOCOLATE LAB MIXOLOGY CENTER ICE is home to the nation’s first teaching bean-to-bar chocolate lab, featuring a The hospitality industry can’t exist on food alone. Highlighting the integral role full line of production equipment, including a roaster, winnower, enrober and of mixology and beverage management, our Mixology Center bar was designed more. The lab is also outfitted with the highest-quality tools for the finishing of by leading cocktail experts to encourage an efficient, professional space in which artisanal chocolate bars, truffles, bon bons and more. to master the craft of modern drinks.

Photos From ICE’s Facility Technology The ICE faculty leads our career programs via iPads, providing students real-time, portable access to all curriculum content. Lesson plans, recipes, texts and reference media are all shared via high-definition monitors in our teaching kitchens and classrooms. Culinary Management students also train with the Aloha point-of-sale system and OpenTable reservation software, while Hospitality students gain firsthand experience with the OPERA hotel management software system.

Special Events & Demonstration Classes Our event space features an expansive, bright demonstration kitchen with an adjacent wine bar and reception space, making ICE a premier location for influential industry gatherings and corporate events.

ice.edu | 37 LOS ANGELES CAMPUS In March 2018, the Institute of Culinary Education opened a campus in Pasadena, California. This campus offers intensive diploma programs in Culinary Arts, Pastry & Baking, Restaurant & Culinary Management and Health-Supportive Culinary Arts.

SUZANNE GOIN JON SHOOK WOLFGANG PUCK Chef/Co-Owner, Lucques, AOC and more + VINNY DOTOLO Chef/Co-Owner, Spago, WP24 and more “When I visited ICE in New York, I was so Chefs/Co-Owners, Animal, Jon & Vinny’s and more “I was thrilled to learn that the Institute of impressed with the school’s facilities and “ICE has a reputation for producing some of Culinary Education is expanding and opening its culinary programs. I know our L.A chefs and the most talented and reliable students in the second location in Los Angeles. L.A. is a hub of restaurateurs are looking forward to having a culinary field. We are thrilled to have ICE finally culinary innovation, and having a culinary school premier culinary school for aspiring chefs and here in L.A.!! We can’t wait to have some of of ICE’s caliber in this market will only enhance having a resource for recruiting talent close to those students in our facilities.” the city’s standing as a major culinary center in home.” the U.S.”

38 | ICE CAREER PROGRAMS 2020 1995-Present OUR When Peter Kump passed away in 1995, The New York Times proclaimed him “one of the most influential figures on the American food scene.” HISTORY It was then that Rick Smilow, an entrepreneur passionate about education and the culinary world, purchased the school. The Smilow family was 1974-1995 already a notable participant in the New York City The Institute of restaurant scene via its partnership with Chef Daniel Boulud and his restaurants, including Restaurant Culinary Education Daniel and Café Boulud. Smilow remains CEO and (ICE) was originally principal owner of the school. known as Peter Kump’s New York Since 1995, the school has grown tremendously in terms of enrollment, programs and physical Cooking School. space. From 1999 to 2015, the school was located at Although the school 50 West 23rd Street, comprising more than 43,000 has seen remarkable square feet over six floors. By 2012, we outgrew our growth since its 23rd Street location and began a two-year search for founding over 40 a new home, deciding on Brookfield Place, right on years ago, it remains the Hudson River in Lower Manhattan. Brookfield true to Peter Kump’s Place is a vibrant, 6-million-square-foot complex that includes offices, high-end retail and some commitment to of New York City’s most attractive public spaces. good teaching and The new ICE location, which opened in 2015, good food, as well features professionally equipped teaching kitchens, as to his philosophy a culinary technology lab, bean-to-bar chocolate lab, of studying the mixology center, hydroponic farm and more. The culinary arts new school offers endless opportunities for aspiring through techniques, chefs and current professionals to further their not recipes. His culinary education. enthusiasm and By 1997, the school’s recreational cooking passion, along with program had grown to be the largest in the nation. his discipline and With over 1,800 hands-on cooking, baking, beverage energy, are still felt at the school today. and professional development classes per year, it offers breadth, depth and frequency. In 1975, Kump, an educator and entrepreneur with In response to the growth and stature, the a great love of food, taught five students the basic name was changed in 2001 to the Institute of techniques of cooking in the kitchen of his New York Culinary Education or ICE. City apartment. Not long after, The New York Times Program development has been another wrote favorably of the new school. As a result of that constant in ICE’s growth over the past decade with article, Kump received numerous phone calls from the additions of: potential students asking to study with him, and Peter • Restaurant & Culinary Management program in 2001 Kump’s New York Cooking School was born. Soon • Advanced Pastry Studies program in 2005 thereafter the school opened its East 92nd Street • Hospitality & Hotel Management program location and began to flourish. 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 accreditation standards with on-site evaluations at the school. Illustrious food-world figures such every five years. as Julia Child, James Peterson, Sara Moulton and The next major milestone was the March David Bouley were frequently guest instructors. In 2018 opening of a second campus in Los Angeles. 1986, Chef Nick Malgieri’s association with the school Located at 521 Green Street in Pasadena, the began. Former executive pastry chef at Windows on school is quickly becoming a leader for culinary the World, Malgieri launched the school’s pastry and and restaurant education in Southern California. baking program. In 2019, ICE was proud to announce that both Among his other activities, Kump, along with Julia campuses will offer the new, plant-based diploma program in Health-Supportive Culinary Arts. Child and Jacques Pépin, went on to establish the This is on trend and will bring new perspectives, James Beard Foundation in 1985. The organization ingredients and students that reflect the evolution inspires and showcases American chefs through of America’s culinary landscape. More than ever, we dinners, publications, culinary festivals and its will help people find their culinary voices! From top to bottom: prestigious awards program. The school’s ties to the ––James Beard and Peter Kump ––Rick Smilow, Julia Child, Nick Malgieri, and students Beard Foundation remain deep. ––Emeril Lagasse and ICE Admissions Counselors ––Dan Leader, Rick Bayless, and Rick Smilow ––Brian Aronowitz, Richard Simpson, Rick Smilow, ––Matt Petersen, Chef Daniel Boulud, and Chef Marc Murphy at ICE 2015 Opening Celebration

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40 | ICE CAREER PROGRAMS 2020 ICE EDUCATIONAL ADMINISTRATION

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, School of Restaurant & Hospitality Management LORNE FELDMAN Dean of Students MAUREEN DRUM FAGIN Director of Administration & Career Services MICHAEL LAISKONIS Creative Director BARRY TONKINSON Director of Culinary Research & 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 AMA ADUSEI Director of Enrollment Management ANTHONY CAPORALE Director of Spirits Education EAMON ROCKEY Director of Beverage Studies BARBARA RICH Lead Chef-Instructor, Culinary Arts JEFF YOSKOWITZ Lead Chef-Instructor, Pastry & Baking Arts TRACY ZIMMERMANN Lead Chef-Instructor, School of Recreational Cooking TRACY WILK Lead Chef-Instructor, School of Recreational Cooking LACHLAN SANDS Los Angeles Campus President

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