Alumni Hall of Achievement Success Across the Culinary Globe
Alumni Hall of Achievement success across the culinary globe B R A T E I L N E G C 30 years about The Institute of Culinary Education: The Institute of Culinary Education (ICE) is New York A busy calendar of continuing-education options for City’s most comprehensive center for culinary education. students and alumni ensure that they are always aware of The school offers world-renowned 7- to 12-month career the most up-to-date developments in their field. Top training programs in culinary arts, pastry and baking arts, industry professionals—such as Daniel Boulud, Marcus culinary management, and hospitality management. Samuelsson, Lidia Bastianich, Dan Leader, Bill Telepan, Dickie Brennan, and Danny Meyer participate in The school was founded in 1975 by Peter Kump. In 1995, demonstrations, lectures, and hands-on classes at ICE and Rick Smilow, an entrepreneur with an interest in education serve on its advisory council. ICE also is home to the and the culinary world, acquired the school. Under Center for Advanced Pastry Studies, or CAPS @ ICE, Smilow’s leadership, the pace of the school’s which brings experts in various pastry and baking fields to growth —accelerated and it outgrew its original East 92nd New York for hands-on seminars on topics that include Street location. This led to a move to 50 West 23rd Street, chocolate mold making, decorative dough, and sugar where it expanded three times, in ‘99, ‘04 & ‘09. artistry. In 2008, ICE launched its latest initiative in Reflecting this growth, the school’s name was changed in ongoing professional development with its Center for 2001 to The Institute of Culinary Education .
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