CAREER PROGRAMS 2018 LOS ANGELES CAMPUS - Culinary Arts Pastry & Baking Arts Restaurant & Culinary Management Professional Development - Institute ...
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Culinary Arts
Pastry & Baking Arts
Restaurant & Culinary Management
Professional Development
CAREER
PROGRAMS
2018
LOS ANGELES CAMPUS
PRESIDENT’S
LETTER
Since ICE’s founding in 1975, the size, scope and influence
of the culinary world in American has grown. So has ICE.
Today, we are widely recognized as one of America's
leading destinations for anyone who wants to explore their
passion for all facets of the culinary arts and hospitality,
from cooking, baking and wine studies to restaurant and
hospitality management.
As a school and an institution, we are vibrant, focused and driven by ideals. ICE students are diverse,
have unique talents and individual quests. Our role at ICE is to help our students develop and find their
culinary voice. As New York City’s leading culinary school, ICE’s influence will expand further still in the first
half of 2018, as we officially open the doors of our new branch campus in Los Angeles.
The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Restaurant &
Culinary Management and Hospitality Management. Whether our students’ goals are to become four-star
chefs, restaurateurs, food journalists, artisan bread bakers or hotel general managers, our programs provide a
comprehensive foundation. ICE’s programs are sophisticated, intensive, student-centric and can be completed
in less than one year.
It’s no surprise that over the years, ICE and its alumni and faculty have won top industry awards, reviews
and accolades, including the 2015 IACP “Culinary School Award of Excellence." More recently, in fall 2016,
both The Daily Meal and Edinformatics named ICE as the #1 culinary school in America! ICE’s externs and
graduates have been recruited by New York City’s and the country’s most celebrated chefs. The same will be
true for students and graduates of our Los Angeles campus. The network of ICE alumni, employer and friends
throughout the nation is truly impressive. On the specific measure of student retention and placement, we have
remarkable success: 87% of students who start our career programs go on to graduate, with 82% employed
within the industry after graduation.
Moreover, we are one of the only schools in the nation that has designed an in-depth educational program
for aspiring culinary entrepreneurs — be they future food startup founders or restaurant operations directors.
Our innovative Restaurant & Culinary Management program is taught by an experienced group of former
restaurant owners and consultants who use the real world as their classroom. We have also structured our What’s Inside
schedules, curriculum and tuition to facilitate “double majors,” whereby students can easily combine business
and culinary training. A CULINARY EDUCATION FOR THE REAL WORLD 2
The school’s New York City campus at 225 Liberty Street is open day and night, seven days a week, CULINARY LEADERS PRAISE ICE 4
and hosts career training, a dizzying array of recreational and professional development courses, special CULINARY ARTS 6
events and guest speakers. As 2018 rolls forward, many of these same programs will be introduced at our PASTRY & BAKING 10
west coast campus. RESTAURANT & CULINARY MANAGEMENT 14
Beyond the awards and facility, we know that ICE has a spirit and atmosphere that you won’t find in EXTERNSHIPS, JOB PLACEMENTS & CAREER SERVICES 16
many other schools. Walk through our halls and you will see students, staff, chef-instructors and faculty whose
AWARDS, HONORS & RECOGNITION 18
attitudes are serious, dedicated, focused and fun. It’s difficult to characterize a school or business in a few
WEST COAST ALUMNI 20
words, but at its core, ICE is about its students. Whether they are with us for a day, a week or a year, students
tell us that our school is an exciting, joyful place where they are inspired to learn and succeed. Being part of OUR ALUMNI 22
that success is our passion. SCENES FROM ICE CAMPUS IN LA 26
ICE’S MAIN CAMPUS IN NYC 27
Sincerely, OUR HISTORY 28
Career Programs Catalog 2018
Published January 2018
© Institute of Culinary Education, Inc.
RICK SMILOW RICHARD SIMPSON LACHLAN SANDS The Institute of Culinary Education is approved by the
California Bureau of Private Postsecondary Education
CEO & Chairman Vice President - Education President - LA Campus and accredited by the Accrediting Commission of Career
Schools and Colleges (ACCSC).
Institute of Culinary Education and ICE are registered
*The 2016-2017 ACCSC (accrediting) annual report employment rate is 82% of 1093 students available for employment. The remaining 18% includes trademarks of Institute of Culinary Education, Inc.
students who were employed in an unrelated occupation, unemployed, and whose outcomes were unknown to ICE at the time of filing. All Rights Reserved. Version 3, April 2018.
2 | ICE CAREER PROGRAMS 2018 ice.edu | 1
A CULINARY
EDUCATION FOR
THE REAL WORLD
You read about it in magazines. Reality shows
capture its spellbinding energy from season to season.
Passing buses and soaring billboards herald its impact
on society. As an industry, its growth is constant
and endless. It is palpable, evolving and wholly
unstoppable. This is the culinary landscape of today
— and you are already a part of it. So what are you
waiting for? It’s time to make your mark. 521 Green Street, Pasadena, CA
Come As You Are. NYC and LA are
Individual talents and tastes are unique, and so are America's Culinary
you. The field of culinary arts is not only teeming Capitals.
with opportunity, but it is also diverse and in need
As a student at one of ICE's two campuses, you
of people possessing an eclectic mix of skills. These
will be studying in one of the two cities that
skills are required across a vast array of disciplines,
are now the most important and influential in
including cooking, pastry & baking, culinary,
America's contemporary food and dining scene.
hospitality, beverage management, events and so
The talent, the environment and the externship
much more. How are the employment prospects
and employment opportunities are unsurpassed,
for ambitious culinary professionals for the next 30
and can help launch your career to wherever your
years? Remarkable, and only growing. The tip of
ambition leads you.
the iceberg is a true understatement!
The Institute of Culinary Education is your “I was thrilled to learn that the Institute “When I visited ICE in New York, I was so “ICE has a reputation for producing some "I've been working with ICE students
ultimate resource to develop your culinary voice. Unlimited Exciting of Culinary Education is expanding and
opening its second location in Los Angeles.
impressed with the school’s facilities and
culinary programs. I know our L.A. chefs
of the most talented and reliable students
in the culinary field. We are thrilled to
in New York for years and they are
consistently among the best young chefs
This is your opportunity to be heard. Culinary Opportunities. LA is a hub of culinary innovation, and and restaurateurs are looking forward
to having a premier culinary school for
have ICE finally here in LA!! We can’t
wait to have some of those students in our
in my restaurants. I'm very much looking
forward to having an institution like ICE
ICE's programs are fast-paced, sophisticated having a culinary school of ICE’s caliber
In addition to offering students a wealth of aspiring chefs and having a resource for facilities” produce the same level of talent for my LA
and effective. In our school in New York, and now in this market will only enhance the city’s and Las Vegas restaurants and to what
extracurricular activities, the city is our extended recruiting talent close to home. It’s a great
Los Angeles, we offer ICE students the opportunity standing as a major culinary center in the time to be cooking in L.A.—there is so — their next generation of culinary leaders
to develop their careers in two of the nation's most classroom. Our externship program, one of the United States.” will do for the west coast food scene."
much opportunity for those want a career JON SHOOK + VINNY DOTOLO
finest in the nation, places students in New York — —
exciting food cities. With a global curriculum, in the culinary field."
Chefs/Restauranteurs/Authors
dedicated chef instructors, a strong record in job City and Los Angeles’ greatest establishments,
WOLFGANG PUCK LA-Based chefs Jon Shook and Vinny Dotolo are the TOM COLICCHIO
including Union Square Café, Le Bernardin, —
placements and a clear entrepreneurial focus, co-owners of Animal, Son of a Gun, Trois Mec, Petit Chef/Restauranteur/Author/TV Personality
Chef/Restauranteur/Author/TV Personality
ICE is recognized by top chefs and hospitality Nobu, and Del Posto, as well as some of the most SUZANNE GOIN Trois, Jon and Vinny's and Trois Familia. With their Crafted Hospitality
Owns restaurants across the United States and philosophy of casual atmosphere, serious food and Owner of Crafted Hospitality, author of three
incredible bakeries and pastry shops. Our students Chefs/Restauranteur/Author
professionals as a leading pathway to begin or internationally, including Los Angeles, Washington, contemporary flavors, this duo—who met in culinary cookbooks and is the head judge on Bravo’s “Top
commonly secure positions with the very same Suzanen Goin is the co-owner of the five restaurants
continue a wide range of culinary careers. ICE’s D.C., Las Vegas, Singapore, Dubai and more. His school in Florida—are key players in the evolution Chef” since the Emmy Award winning shows’
of The Lucques Group in Los Angeles, CA and their
businesses even before finishing their externships. restaurants have garnered rave reviews and Michelin of the Los Angeles restaurant scene. The chefs inception. Tom has won multiple awards, including:
renowned externship program provides students associated catering and baking operations. Chef
also co-authored Two Dudes, One Pan: Maximum three stars from The New York Times, James Beard
the opportunity to work, learn and further hone stars. Chef Puck has been awarded many times, Goin has received numerous awards, including the
Flavor from a Minimalist Kitchen. They have received Foundation Award for Best New Restaurant for Craft,
their expertise alongside unsurpassed talent at Are You Ready to including: the James Beard Foundation Award for
Outstanding Chef in America twice and the James
2016 James Beard Award for Outstanding Chef in
America, Best Chef: California in 2006, and in 1999
numerous awards, including a James Beard Award
for Best Chef: West in 2016, Food & Wine's Best
Bon Appetite’s Chef of the Year and the James Beard
top dining establishments across the country and
world. Many of our alumni are award winners and
Take the Next Step? Bears Award for Restaurant of the Year for Spago.
a Food & Wine Magazine Best New Chef honor.
She is author of two cookbooks, including Sunday
New Chef in 2009 and StarChefs' Rising Star Chef
Award for Outstanding Chef in America.
He has written seven cookbooks and is a household in 2008.
Suppers at Lucques and The A.O.C. Cookbook, and
are considered industry leaders. With 82%* of name through television appearances and a show on has appeared on PBS's "Chefs Story".
our grads working actively in the industry, we will *Employment rate is based on 82% of 524 graduates available for the Food Network.
venture to say the odds of success are in your favor. employment on 2017 ACCSC Annual Reports.
Photo by Greg Gorman Photo by Jim Franco
2 | ICE CAREER PROGRAMS 2018 ice.edu | 3
CULINARY
LEADERS
PRAISE ICE
ICE is proud of its reputation throughout
the industry and among our alumni’s
employers. Chefs and culinary leaders in
California, New York and nationwide trust
ICE graduates as key players in their kitchens
and management teams. Likewise, ICE’s VIP
alumni are eager to praise ICE as a major
component to starting their success stories.
“What can be better for a young “As a chef-owner with 14 “Year after year, Union Square “ICE instills in its alumni “My experience at ICE was shaped “I chose ICE as a postgraduate “ICE gave me the solid foundation “ICE helped lay the foundations
person interested in the culinary restaurants on three continents, Hospitality Group’s restaurants the highest of standards and by the tremendous quality of the education because I wanted to be I needed to embark on a successful of my education as a chef. It was
arts than to be in the heart of I face the constant challenge of have benefited enormously from discipline, which is always shown ICE instructors and the wisdom, a chef but didn’t need to pursue and unique culinary career. there that I learned the basics, and
diverse New York City, working staffing my kitchens with well- an infusion of talented alumni through their work. At Jean- experience, and passion they another degree — I wanted to The instructors, facilities, those lessons have stayed with me
with great chef-instructors and trained cooks. The Institute of from ICE’s Culinary Management Georges and other restaurants , we bestowed on their students. Chefs work! I needed a strong foundation curriculum and industry access throughout my entire career, from
modern facilities? This is ICE at Culinary Education has proven to program. It’s really amazing look forward to seeing ICE on an Einav Gefen and Ted Siegel remain in classic technique taught in a are of the highest quality and I Paris to Monte Carlo to New York
its core.” be an excellent resource for us for to see what kind of important applicant’s resume and are always mentors to this day. I believe ICE is relatively short time, that I could left the program having gained City. My professors at ICE not
— many years. With its world-class contributions ICE alumni have impressed by their determination, a dynamic and forward-thinking take to any restaurant and build an invaluable education. Since only taught me invaluable lessons
programs and curriculum, I know made to our restaurants — from imagination and devotion to the hub of culinary education.” my skills on, and that’s exactly becoming a leader myself, I about food and its preparation,
CHEF MARCUS SAMUELSSON I will continue to rely on ICE to fine dining to casual. When an culinary arts.” — what I got at ICE. I hire many have gone on to hire several but they also trusted me to build
Chef/Restaurateur/Author recruit skilled, ambitious young applicant comes to us from ICE, we — ICE alums straight out of school other alumni, all of whom have on that education through my
Marcus Samuelsson Group professionals.” know they’ve been schooled in both CHEF MAXIME BILET and they are well prepared to get impressed me greatly. The technical own life experiences.”
Operates Red Rooster and five other — the technical and hospitality skills so CHEF JEAN-GEORGES Founder started in the kitchen and move competency and overall maturity of —
restaurants. Past winner, James Beard crucial to succeed in this business.” VONGERICHTEN Imagine Food Innovation Group quickly up the ranks. In fact I just the student population remains a
Foundation’s Best Chef: New York City. CHEF DANIEL BOULUD — Chef/Restaurateur/Author Co-author of “Modernist Cuisine: The Art promoted an ICE alum to a sous gold standard in the field.” CHEF MARC MURPHY
On TV, past winner of Bravo’s “Top Chef Chef/Restaurateur/Author Jean-Georges Restaurants and Science of Cooking.” James Beard chef position.” — Chef/Restaurateur/TV Personality
Masters” and “Chopped All-Stars.” The Dinex Group DANNY MEYER Operates over 15 restaurants around the Foundation 2012 Cookbook of the Year. — Executive chef and owner Benchmarc
Author of three books. Operates over 14 restaurants in the U.S., Restaurateur/CEO world, including the NYC flagship, Jean- Named to 2012 Forbes “30 Under 30” list. GAIL SIMMONS Restaurants by Marc Murphy, including
England, Singapore, and Canada. Past winner, Union Square Hospitality Group Georges, awarded 3 Michelin stars. Past Former positions include chef at award- CHEF IVY STARK Culinary Expert/Food Writer/ Landmarc and Ditch Plains restaurants;
James Beard Foundation and Bon Appétit Operates over 20 restaurants including NYC winner, James Beard Foundation “Chef of winning Jack’s Luxury Oyster Bar in New Former Executive Chef Television Personality Owner of Benchmarc Events by Marc
Chef of the Year, as well as Outstanding stars Union Square Café, Gramercy Tavern, the Year,” “Best Restaurant,” and “Best New York City and as development chef at The Fat Dos Caminos Permanent judge on Emmy-winning series Murphy; judge on Food Network’s “Chopped”
Restaurant and Best Chef: New York City. The Modern, and Blue Smoke. Past winner, Restaurant in America,” and Esquire’s Duck, outside London. Colorado native and UCLA history major, now “Top Chef”, the top-rated food show on cable; and regular contributor to Food Network
Flagship restaurant, Daniel, named a “top James Beard Foundation and Bon Appétit’s “Chef of the Year.” ICE graduate ‘05 recognized as one of New York City’s top female host of “Top Chef: Just Desserts.” Food & programming, including “Iron Chef America”
ten in the world” by the International Herald “Restaurateur of the Year.” USHG restaurants executive chefs. Author of “Dos Caminos Wine special projects director, including the and “The Best Thing I Ever Ate”; frequent
Tribune and the chef has received a Légion have collectively won over 10 individual James Mexican Street Food.” Former positions include annual Food & Wine Classic in Aspen. Former guest on “The Rachael Ray Show” and “The
d’honneur from the President of France. Beard awards and several have been voted Border Grill (Los Angeles), Sign of the Dove, special events manager for Chef Daniel Today Show”.
“NYC’s Most Popular Restaurant” by Zagat. Brasserie 8 ½, and Rosa Mexicano. Boulud’s restaurant empire. Author of “Talking ICE graduate ‘90
ICE graduate ‘95 With My Mouth Full.”
ICE graduate ‘99
4 | ICE CAREER PROGRAMS 2018 ice.edu | 5
CULINARY “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
ARTS
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
Welcome to the foundation of your career — the ICE Culinary
Arts diploma program. Think beyond cooking classes. Our
award-winning 650-hour comprehensive curriculum is
designed to teach you the actual practice and art of cooking
through theory, technique, palate training, speed and
teamwork. These will be your essentials for success in the
culinary landscape.
Your Priority Is Learning. program will be unmistakably global. Thailand,
India, Japan, Italy, Spain — the techniques,
Ours Is You. ingredients and distinctive flavors of all these
Imagine a classroom where you and your progress regions and others will be a part of your culinary
matter. With no more than 16 students per class, passport, taking you anywhere in the industry,
you will learn the necessities required to thrive in and the world.
the culinary industry, as well as forge the personal The ultimate reinforcement of knowledge
relationships that will guide you through your comes from real-life application. After 440 hours
journey. of intensive classwork, our invaluable externship
Every class will teach you a specific skill — program will take you on-site — imagine 210
classes will intensify in difficulty as you continue hours in a restaurant, hotel, catering kitchen, or
to grow and develop. Beginning with basic palate other culinary enterprise. With a multitude of
development, our chef-instructors will help externship options to choose from, your education
train your senses, guiding you through the vast will continue while making your skills razor sharp
sea of subtle tastes and flavors, from herbs and through practice.
condiments to vegetables and meats. By the end of the Culinary Arts diploma
Your evolution will continue through an program, you will be a culinary professional ready
introduction — and subsequent mastery — of to tackle any culinary task with ease.
culinary techniques such as knife skills, dry- and
moist-heat cooking methods, sauce making, You Can Already Taste Your
restaurant simulations, and pastry and baking,
to name a few. Your chef-instructors’ mentoring
Success — Now Let Us
will promote your successes and give you the Help You Refine Your Palate.
foundation for a great career. Our flexibility and affordable options will allow
you to find your culinary voice. What is most
Real Life Experience. convenient for you: morning, afternoon, evening?
Experiences for Life. We have a schedule that will fit yours.
Your culinary roots will be grounded in classical
French technique, however, your experience in the
This Is Your Calling ...
6 | ICE CAREER PROGRAMS 2018 ice.edu | 7
CULINARY
ARTS
are as simple as a crab
cake or as modern as
a sphere or a foam,
they require skill and
The diploma program contains 13 courses. The first 12 courses are composed of 110 a discerning palate.
Charcuterie, the art of
four-hour lessons held at ICE. The 13th course is an off-site externship. The program is curing and preserving
meat, has existed
constructed as follows: throughout the world
for thousands of years.
The 21st century has
seen the dining public
COURSE 1: CULINARY FUNDAMENTALS - Course Highlights: the diversity and simplicity that characterize this
28 HOURS • Sautéing proteins, starches and vegetables popular European cuisine. become increasingly
Great cuisine rests on the mastery of seemingly • Pan-frying proteins, starches and vegetables interested in these
simple preparations and techniques that determine • Deep-frying proteins, starches and vegetables COURSE 8: CUISINES OF ASIA; artisanal, “house-
the quality of the final product. The most crucial of • Grilling proteins, starches and vegetables ADVANCED COOKING, PLATING & made” delicacies.
these is knife skills, which students begin to learn • Roasting proteins, starches and vegetables PRESENTATION – 48 HOURS This course will cover
both the preparation
right at the start of their studies. Cuisines of Asia: The panoply of Asian flavors and
and presentation of
Course Highlights: COURSE 5: MOIST-HEAT COOKING techniques exert a growing influence on all types
• Knife skills METHODS - 36 HOURS of food. Chefs commonly borrow spices, herbs and contemporary and
• Food safety and sanitation Moist-heat cooking produces some of the great other ingredients from this region as they seek to classic charcuterie:
• Culinary math treasures of the kitchen. Profound flavors and create a more global approach to cuisine. Centering pates, sausages, terrines,
• Product identification comforting textures make braises and stews some on flavor profiles and specific techniques, this fermented foods,
• Palate development of the highlights of cuisines around the world. course acquaints students with the essential dishes pickles, smoking and curing.
• Ingredient pairing Poached and steamed dishes have come into their of India, China, Japan and Thailand.
COURSE 12: MODERN CULINARY
“As a dual Culinary and Culinary Management student, ICE provided
own and now form the basis of many of today’s Advanced Culinary Applications: Successful exactly the foundation I was looking for to transition seamlessly into the food
MASTERS AND MARKET BASKET COOKING
COURSE 2: INTRODUCTION TO MEAT, wellness-centered dishes. multitasking is one of hallmarks of every chef. The industry. The instructors, advisors, curriculum, volunteer opportunities, and
– 40 HOURS
FISH, AND POULTRY - 28 HOURS Course Highlights: challenges of bringing together all the components facilities all played impactful roles in my culinary school experience, and I
When consumers purchase meat or fish they buy • Braising proteins and vegetables of an entrée require rigorous attention to timing As cuisine has evolved and transformed over time,
felt better prepared to approach my new career with confidence.”
a fillet or a steak, few suspect the skill required to • Stewing proteins, starches and vegetables and proper sequencing of tasks. This course is certain chefs have come to the fore as innovators,
—
create them. In this course students are immersed • Shallow poaching proteins designed to enable students to assimilate these visionaries and artists. Many are eager to share
LAUREN JESSEN
in the techniques of protein fabrication. All types of • Steaming proteins and vegetables skills as they learn how to prepare and plate their culinary gifts with tomorrow’s chefs and
Culinary Arts and Culinary Management 2016
meat and fish are included. • Deep-poaching proteins and vegetables contemporary entrées. ICE is proud to have collaborated with some of
most celebrated chefs: David Chang, Marcus
Course Highlights:
• Beef/veal identification and fabrication COURSE 6: BREAKFAST, BRUNCH COURSE 9: PASTRY & BAKING Samuelsson, Daniel Boulud, Michael White, Alex
• Pork fabrication AND LUNCH - 32 HOURS ESSENTIALS - 36 HOURS Stupak, Anita Lo and Thomas Keller. In preparing
• Poultry fabrication Dinner is the main meal associated with being a chef. Even the most basic preparations in the pastry chef ’s recipes specially selected by the chefs, students
COMBINE BUSINESS AND CULINARY
• Fish and shellfish But over 30% of all meals eaten in restaurants are repertoire require practice and skill to master. Silky come to understand the unique perspective of each
breakfast, brunch and lunch. This course explores the custards, delicate tarts and flaky croissants all rely and glean ideas that will spark their own creativity.
The course concludes with market basket cooking
EXPERTISE TO ACCELERATE SUCCESS
COURSE 3: SOUPS AND SAUCES - techniques and ingredients used in those meals, from on mastery of the essential skills of rolling, kneading,
classes where students can individually express their
32 HOURS egg cookery and crêpes to sandwiches, vinaigrettes mixing and forming. These concepts are emphasized Learn your practical kitchen skills while refining your business acumen. Maximize the time of your
interpretation of the masters’ lessons. With a basket
Every chef takes great pride in the sauces that and dressings. Legume, grain, timbale and soufflé in the comprehensive introduction to baking basics. career devoted to the classroom experience. Enrolling in our Culinary Management program in
of seasonal ingredients, students work alone to create
transform a good meal into a great dining techniques are also part of this course. Course Highlights: addition to either the Culinary Arts or Pastry & Baking Arts programs gives you the opportunity to
experience. From the classic sauces of France Course Highlights: • Souffles a unique menu without using recipes as well as
“double major” and gain two diplomas, bringing you knowledge and expertise in both while offering
to modern salsas, relishes, infused oils, coulis • Egg specialties • Custards practice plating, timing, consistency and creativity.
valuable tuition incentives.
and chutneys, you will explore all the diverse • Griddle specialties • Pizza and focaccia COURSE 13: EXTERNSHIP - 210 HOURS
expressions of the saucier’s art. These sauces form • Cereals • Tarts
the basis for an exploration of full range of soups. • Crêpes • Doughs (brisée, sucrée, puff pastry, and bread) At the end of their in-class training, all students The ICE Double Diploma program offers you the option to efficiently develop your culinary skills and
Course Highlights: • Breakfast meats complete an externship course. While ICE strongly earning potential, offering a savings of 10% of tuition when you combine the Culinary Arts or Pastry
• Grand sauces • Simple and composed salads COURSE 10: CONTEMPORARY DESSERTS - recommends that students extern in restaurant & Baking Arts Program with the Diploma in Restaurant & Culinary Management.
• Compound sauces • Dressings and vinaigrettes 44 HOURS kitchens, they may request venues such as hotels,
• Emulsified sauces • Assorted sandwiches Today, complex, multielement plates have become catering companies, corporate dining rooms or test
• Contemporary sauces • Grains and legumes the norm in the best kitchens. Texture, flavor kitchens in order to meet their professional goals.
• 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 • Confections
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. • Sorbet and ice cream
a chef turns and faces the stove, the outcome is Cuisine of Italy: Piedmont, Tuscany, Abruzzo and 17 • Pate a Choux
wholly dependent on a few basic skills — sautéing, other regions comprise what we think of as Italian
grilling and frying among them. These dry food. Regionality is the essence of all things Italian COURSE 11: GARDE MANGER: HORS
heat methods are taught comprehensively and and this concept is central to our presentation D’OEUVRES & CHARCUTERIE – 32 HOURS
meticulously, giving students an opportunity for of this exciting cuisine. Using authentic recipes Hors d’oeuvres and appetizers challenge the chef
repetition that assures competency and confidence. and ingredients, students come to appreciate to create masterpieces in miniature. Whether they
8 | ICE CAREER PROGRAMS 2018 ice.edu | 9
PASTRY & BAKING
ARTS
Recognized as one of the top pastry and baking programs in
America, our 610-hour diploma program will arm you with
the essential elements required to succeed as a professional
baker or pastry chef. Roll up your sleeves and get ready.
Now Is the Time – chef-instructors, who will guide you through the
crucial components of this complex and graceful
A Large School Offering an
Make Your Mark. art form. Intimate Experience.
Take a breath and a proud step forward. You are Imagine a curriculum that sets you on the With no more than 16 students per instructor, your
about to become part of a tradition that will set path to becoming an accomplished professional, learning is our main focus. By the program’s end,
you on the road to success. The ICE Pastry & creating flaky croissants, silky gelato and crusty you will have made everything from cakes and
Baking Arts program delivers an amazing wealth of breads. Signature desserts, elegant tiered cakes confections to classic breads and elegant desserts
skills and knowledge. Graduates of our renowned and decadent chocolates will also be part of your with ease, preparing you to create intricate and
program have gone on to win national awards, repertoire. It is a remarkable journey that begins imaginative recipes of your own.
write top cookbooks and appear on TV and in all with a comprehensive exploration and critical We offer you a personal experience that extends
leading food magazines. tasting of ingredients to learn how flavors and far beyond the classroom. Our Career Services staff
textures combine. You will progress through is here for you and your career ambitions.
Old World, New World development of all the dough-based products
and the Whole World.
from delicate strudel to tarts and puff pastries.
Our breads are a special source of pride with a
Externships Put Your Career
Drawing from the rich baking and pastry curriculum designed by Sim Cass, the renowned in Motion Right Away.
traditions of France, Italy, Austria and founding baker of Balthazar Bakery. You will learn After 400 hours of careful instruction and practice,
Switzerland, as well as contemporary American to prepare all the yeast-raised favorites from bagels you are ready for the exam that matters: real-world
variations, our Pastry & Baking Arts program is and brioche to pizza and baguettes. experience. Through our unsurpassed externship
not only international in scope, but also constantly With a strong emphasis on theory, you will program, you will spend 210 hours on-site in a
evolving through modern global influences. Our progress through cakes and chocolate, learning restaurant, hotel, catering kitchen or other pastry
award-winning program and curriculum have been the key ratios and methods that allow you to go enterprise. With a multitude of externship options
shaped by two chefs, first by Nick Malgieri, the beyond the recipes to create your own formulas. available, ICE can get you started in a wide range
former executive pastry chef at Windows on the You will learn how to decorate until inscriptions of establishments, including many of LA's best
World and a member of Pastry Art & Design’s 1998 and piping become second nature. Ultimately you restaurants. You will put your skills to work in real
and 1999 “Ten Best Pastry Chefs’ roster.” More will apply these skills to create a tiered cake of time in an actual kitchen outside of the classroom
recently, Creative Director Michael Laiskonis has your own design. Chocolate confections are also walls. Best of all, these externships frequently turn
continued the program’s development, applying part of the curriculum, from the simple truffles to into job offers and provide you with invaluable
his experience as former executive pastry chef at intricate showpieces. contacts for the rest of your career. You will live the
Le Bernardin and 2007 winner of the prestigious excitement of pursuing your dream.
“Outstanding Pastry Chef in America” award from
the James Beard Foundation.
“An ICE education is one of the most rewarding, awe-inspiring
Like Our Curriculum, investments you can make in yourself. From day one you become part of
a broad network of creative classmates, industry influencers and a team
You Will Evolve. of staff dedicated to helping you succeed.”
In no other culinary field do art and technique
—
AMY SIMIDIAN
combine so beautifully as in pastry and baking.
Pastry & Baking Arts 2016
Your hands-on education will be guided by our
10 | ICE CAREER PROGRAMS 2018 ice.edu | 11
PASTRY & BAKING
ARTS
The diploma program contains nine courses. The first eight courses are composed of 100
four-hour lessons that are held at ICE. The ninth course is an off-site externship. The program
is constructed as follows:
COURSE 1: INTRODUCTION TO BAKING basis of so many pastry items. Included are: • A classic assortment of cakes, including opera,
TECHNIQUES AND INGREDIENTS: PART I - • The trio of classic doughs: pâte brisée (flaky), miroir, tiramisu, crepe and charlotte royale.
44 HOURS pâte sucrée (sweet) and pâte sablée (cookie) to • Our plated dessert section includes theory,
The program begins by giving students an in-depth make individual tarts and pastries. preparation and presentation of multi-element,
understanding of the ingredients, techniques and • Laminated or layered doughs, including puff contemporary plated desserts. Students
procedures they will use throughout the program: pastry, croissant and Danish doughs, both by recreate and prepare recipes by award-winning
• Identification and discussion of the essential hand and with a commercial sheeter. chef and ICE Creative Director, Michael
ingredient groups: sugar, dairy and fruit. • Proper rolling techniques for preparing tarts, Laiskonis.
• Weights and measures, culinary math, food galettes, pies (single-crust, two-crust, and
safety, sanitation and equipment identification. lattice), palmiers, mille-feuille, fruit strips, COURSE 7: CHOCOLATE CONFECTIONS -
• Introduction to basic decorating skills, the pithiviers, croissants, pains au chocolat and a 44 HOURS
use of a pastry bag, and making and utilizing variety of Danish specialties. Of the various mediums used by pastry chefs
cornets. • Specialty pastry shop items including phyllo, to express their vision, none is more seductive
• Techniques for preparing fruit-based desserts, donuts, cannoli, sfogliatelle and hand-stretched than chocolate. This comprehensive course takes
including poaching, roasting, macerating, classic strudel. students beyond the basic techniques and allows
drying and candying. them to experience the joy of creativity as they
• The theory and practice of sugar cookery COURSE 5: CAKES, FILLINGS, produce and assemble a chocolate showpiece.
including the preparation of sugar syrups, AND ICINGS: PART I - 48 HOURS Students will learn:
glazes, fudge and caramel. From the humble pound cake to the classic génoise, • Chocolate production, theory and tempering
students go beyond the recipes to explore the theory methods.
COURSE 2: INTRODUCTION TO BAKING and technique of cake making and expand their • Dipping and enrobing.
TECHNIQUES AND INGREDIENTS: PART II - abilities to create original cakes. Students will learn: • Preparation of fondant, truffles, butter crunch
56 HOURS • Butter-based and egg-foam cakes, including and nougatine; molded, dipped and filled
All well-executed desserts rely on a mastery of layered and rolled versions. chocolates; and the highlight of this section,
fundamental techniques. In this course students • The theory of batter balance as they prepare showpieces.
begin the journey toward that goal by learning: cakes using various mixing techniques • Advanced methods including piped and framed
• The basics of egg theory as they prepare including: one-stage, high-ratio and creaming centers and isomalt casting.
egg-based desserts like crème brûlée, bread method. Cakes prepared include carrot, pound, COURSE 9: EXTERNSHIP - 210 HOURS
pudding, custards and éclairs made with pâte white, yellow, crumb and chocolate along with COURSE 8: CAKE DECORATING - 56 HOURS At the end of their in-class training, all students
à choux. muffins. Egg-foam cakes such as angel food, Cake decorating represents the ultimate fusion of art “After a successful 20 years in some amazing kitchens,
are assigned an externship. While the Institute of I’d earned a lot of opportunities — and I chose to join
• Preparation of additional egg-based desserts chiffon and génoise are also included. and craft. The students’ effort and practice in prior Culinary Education recommends that students the team at ICE. I have always admired ICE, and
such as soufflés and meringues. How to prepare • Icings and fillings such as curds and ganaches classes is rewarded as they take their skills to a new extern in restaurant kitchens, they may request education is the perfect opportunity for me to give back,
a variety of cheesecakes along with classic as well as both Swiss and Italian meringue- level by preparing tiered cakes. Students learn: venues such as hotels, catering companies, to inspire the next generation of chefs to enjoy and excel
pastry cream. based buttercreams. • Buttercream flowers and borders, royal icing corporate dining rooms, or pastry shops in order to in a career in culinary or pastry arts.”
• Production of frozen desserts such as ice • A wide variety of piped, dropped, molded, bar and fondant (draping, crimping and ruffling) meet their professional goals. —
creams and sorbets. and sheet cookies including biscotti, brownies, • Gum paste flowers, including azaleas lilies, MICHAEL LAISKONIS
madeleines, macarons, spritz, Florentines and roses and more. ICE Creative Director; Former Executive Pastry Chef, Le Bernardin;
COURSE 3: BREADS AND OTHER YEAST- rainbow cookies. • Floral arrangement and tiered cake assembly Award Winner: James Beard Foundation “Best Pastry Chef in America”
RAISED DOUGHS - 36 HOURS including splitting, filling, crumb coating and
2007; IACP “Culinary Professional of the Year” 2014
Bread is at the crossroads of the culinary and baking COURSE 6: CAKES, FILLINGS, the usage of marzipan for covering cakes and
arts. At the heart of this deceptively simple food is AND ICINGS: PART 2 - 52 HOURS making flowers, fruits and vegetables. Finishing
some of the program’s most challenging material. Batters produce more than the familiar cakes we techniques like petal dusting and tier assembly.
• The technique and theory of working with often see: more complex techniques give us not This course culminates in the creation of an
yeasted doughs: fermentation, dough only an international assortment of cakes, but original two-tiered wedding cake.
hydration, temperature control, kneading and cookies as well. Covered here are:
formation methods. • Complex layered goods including plain and
• How to calculate and utilize bakers’ chocolate-nut sponges, génoise mousseline,
percentages, as well as pre-ferment, sour and biscuit joconde and pain de gênes.
straight dough formulations.
• Application of this theoretical knowledge by
baking a variety of breads, including braided, “I love to be a small part in other people’s happiness. ICE is opening
olive and sourdough loaves along with brioche, my eyes to all sides of the business in a timeline that allows me to work
bagels, baguettes, foccacia and pizza. full time as well. ICE is teaching me how to keep focused on my vision
and manage all the details of it.”
COURSE 4: PASTRY DOUGHS - 64 HOURS —
Mixing, rolling, turning and forming: these are CRYSTAL HANKS
the essential skills students master as they learn Pastry and Baking Arts 2011 & Culinary Management 2012
to prepare the wide variety of doughs that are the
12 | ICE CAREER PROGRAMS 2018 ice.edu | 13
RESTAURANT & The 316-hour diploma program contains 9 courses, which
are divided into 158 lessons (211 lessons in evening classes).
CULINARY The program is constructed as follows:
MANAGEMENT COURSE 1: CONCEPT DEVELOPMENT &
MENU DESIGN - 45 HOURS
This course is designed to acquaint students with
COURSE 4: PURCHASING & COST
CONTROL - 45 HOURS
Strategies for purchasing and control are vital for
Get Ready to Build – will be there to
mentor and support
the realities of a culinary business concept — from
creativity to profitability. By surveying the industry,
the success of any culinary operation. This course
examines labor, beverage and food costs, and
Your Vision. you as you grow in
students explore all types of operations, analyze
concepts, as well as research feasibility and location
revenue control. Purchasing guidelines, inventory
and control, employee-performance standards,
your career. Nothing selection. Students gain the knowledge required productivity and scheduling, use of point-of-sale
You are an innovator. When you close your eyes,
makes us prouder to develop and refine their ideas. This course systems, computers, and new technology are also
you see yourself managing and building a culinary also gives a comprehensive view of key aspects reviewed.
than welcoming back
business – maybe even your own. ICE’s diploma of the menu, including planning, pricing, layout
a former student as a
in Restaurant & Culinary Management offers the and design. Students prepare sample menus as COURSE 5: SUPERVISORY MANAGEMENT &
new colleague. a project, which will become part of their final FOOD SERVICE LAW - 45 HOURS
complete, sophisticated, and pragmatic curriculum
The program business plans. People are the most important resource in any
that you need to achieve your dream – and keep it
explores all the areas culinary business. In this course, students focus
successful. We will teach you how to connect with COURSE 2: MARKETING - 30 HOURS on the major functions of management, including
that define a successful
your audience and market your establishment so Culinary businesses are marketing businesses leadership, motivation, communication, hiring
enterprise. Beginning
that your culinary enterprise succeeds. from the moment an idea is developed through practices, recruitment, training, discipline and
with concept and opening and operation. This course provides a staff organization. In addition, this course focuses
Restaurants, catering operations, cafes,
marketing, our goal comprehensive examination of how a marketing on the legal rights and responsibilities of owners
brewpubs and specialty food stores are businesses.
is to help you express plan is developed, including market research, and operators. Topics include labor relations,
ICE is a school for culinary business, teaching positioning, product mix and life cycle. It includes employment law, real estate and contracts. Various
your unique vision.
you the strategic and operational aspects of such development of potential strategies for advertising, business structures are also surveyed.
As it takes shape, we
ventures and helping you maximize your financial merchandising, public relations, social media and
help you work through promotion. COURSE 6: SERVICE MANAGEMENT -
successes while doing what you love. By the time
the financial, legal 30 HOURS
you complete our diploma program, you will have a
and technical aspects COURSE 3: FOOD SAFETY - 16 HOURS Managing the front of the house requires particular
fully developed business plan complete with menu, Proper food handling and safety procedures knowledge and skill. Students are introduced to
including purchasing,
marketing and finance elements that will ensure a are important elements of a successful culinary the tools and techniques of service and service
management, facility
prosperous culinary enterprise. business. In this course, students earn the management in restaurants and other foodservice
design and food safety so that at the end your vision nationally recognized ServSafe certification while operations. This course also covers how to build
program in addition to either the Culinary Arts
becomes a fully articulated business plan. learning the essential principles of food safety. customer satisfaction.
Our Business Is to or Pastry & Baking Arts programs gives you the
opportunity to “double major” and gain two
Teach You the Business. Student Diversity Will diplomas, bringing you knowledge and expertise in
COURSE 7: FINANCE & ACCOUNTING -
45 HOURS
There is no other program like this in California. Enrich Your Experience. both while offering valuable tuition incentives. A working understanding of the numbers is
critically important to culinary success. The
With a pragmatic focus designed to give you the
skills to operate a successful culinary enterprise,
Our students’ varying goals and past experiences
keep our program unique. Your typical classroom will
Start Here With Us – curriculum for this course focuses on the use
of financial statements as a tool for control and
our faculty comes with a great depth of real-world
experience. This means that you study with experts
include: career changers from diverse professions Then Go Anywhere. decision-making. Topics include balance sheets,
statements of net income, break-even analysis, cash
such as marketing, finance, nursing and construction;
who are at the cutting edge of the industry, with There is no better place to start your career than flow and financing. Budgets, industry standards
recent college and high school graduates; and even and variation analyses are emphasized. Actual case
experience that brings the curriculum to life. Los Angeles. With a huge number of world-
working chefs in the industry who want to learn more studies are used to provide real experience.
The program is built around 9 essential renowned food venues and a diverse food scene,
about the business side of restaurants.
courses designed to take your vision and transform studying and working here is a huge advantage.
COURSE 8: BEVERAGE & WINE – 30 HOURS
it into reality with a business plan that you create, Our extensive industry relationships offer Beverage sales is a challenging business. This
beginning with your first class. Through role play, Combine Business unparalleled opportunities for networking and course explores all areas of beverage service,
group projects and case study analysis, each course and Culinary Expertise to placement. Even after you graduate, ICE is here to including wine, spirits, beer, mixology, nonalcoholic
drinks and bar design. Wine tasting and
help you.
will teach you another aspect of what it takes to be
a success as both a manager and an owner.
Accelerate Success. appreciation is included. Students will study proper
alcohol service and receive safe beverage service
Being located in Los Angeles is an incredible Pursue your vision with every tool to succeed. certification.
advantage that we constantly exploit. Through field Enrolling in our Restaurant Culinary Management
trips and guest lectures, ICE goes beyond book- COURSE 9: FACILITIES AND
DESIGN - 30 HOURS
learning to let you meet and network with industry
This course examines how to bring a concept from
notables as you connect with the vibrant culinary “ICE gave me a more professional take on the industry that I would design through construction and final inspection.
scene. Our “Meet the Culinary Entrepreneurs” not have had otherwise. Aside from the affordable tuition, the Whether they’re planning to renovate or build a
series brings experts from around the nation curriculum intrigued me. I felt it was the best well-rounded school for restaurant from scratch, students gain insight into
to share their insights, giving you a national what I plan on doing with my career.” capital costs and budgeting, as well as how to work
— with architects, designers and contractors. Topics
perspective.
CHRISTINA FERRO include equipment and systems basics, space
Most importantly, our instructors’ commitment analysis, product and people flows, kitchen and
Culinary Management 2012
to your success does not end at graduation. They interior design.
14 | ICE CAREER PROGRAMS 2018 ice.edu | 15
Selected Externship
Placements from NYC Campus
EXTERNSHIPS, NEW YORK CITY RESTAURANTS
JOB PLACEMENTS &
ABC Cocina Maialino
Aquavit Maison Kayser
Aska Maloney + Porcelli
CAREER SERVICES
Atera Mark Forgione
Batard Marta
BLT Steak Maysville
Blue Hill Mirabelle
Blue Smoke Mission Chinese Food
Bosie Tea Parlor Má Pêche
Buddakan NY Morimoto
Butter Murray’s Cheese Bar
Craft The Nomad
CraftBar North End Grill
Daniel Oceana
Danji Perry Street
db Bistro Moderne Prune
Del Frisco’s Grille Raymi
Practice Your Craft in Choose Your Track, Dirt Candy Red Rooster
the Most Authentic and Make Your Success. Eataly
Eleven Madison Park
Riverpark
Sips & Bites
Learning Environment. An ICE externship gives you a chance to customize
Empellon Taqueria
Gotham Bar & Grill
Spice Market
The Cecil
your education. For example, your special interest Gramercy Tavern The Clocktower
In Europe, aspiring chefs learn their trade through
may be seafood, farm-to-table cuisine, or luxury Haven’s Kitchen The Dutch
apprenticeships. ICE’s global teaching perspective High Street on Hudson The Spotted Pig
hotels. During the externship process, we will gear
takes inspiration from this centuries-old tradition, Hu Kitchen Untitled
your search towards the goal of placing you in that Jean Georges Vandal
with the final course of its Culinary Arts, Pastry
particular type of establishment. JoJo Village Prime
& Baking Arts and Hospitality Management Landmarc Telepan
You might choose to take an externship
programs stuctured as a hands-on externship. Each Locanda Verde Toro NYC
outside of the restaurant environment. Alternative “The graduates and externs we have hired Lupulo Tribeca Grill
student in these programs is required to complete
externship and employment options include hotels, over the years from the Institute of Culinary Lure Fishbar Union Square Café
this critical training before graduation. Maharlika Untitled
catering, special events, food media and culinary Education have always come to us informed,
Your externship integrates and further hones eager to work and well-trained.”
sales.
your skills and gives you real-world application of — PASTRY/SPECIALTY SHOPS
your knowledge, frequently resulting in both a job DREW NIEPORENT Job Placement & Career Services Arcade Bakery Lafayette Grand Cafe and
offer and new, valuable connections. The strength Our Staff Has the President, Myriad Restaurant Group Astor Bake Shop
Baked NYC
Bakery
Madison Lee Cakes
and breadth of ICE’s extern program is impressive. Connections. Over 20 years, has opened over 30 restaurants around the
world including Nobu, Bâtard, Montrachet, and Tribeca Grill.
We’re proud to present a robust offering of job
opportunities from our community for each ICE
such diverse topics as restaurant management, food
writing and starting a catering business, as well as
Bouchon Bakery Mah Ze Dahr Bakery
ICE annually places over 500 externs in almost 300 Cake Alchemy One Girl Cookies
Our career services advisors consider your Past winner, James Beard Foundation Restaurateur of the Year graduate, but we’re prouder still of the people that individual advisement sessions on resume writing,
different establishments – the very same types of Cannelle Patisserie Ovenly LLC
and inductee in Nation’s Restaurant News Hall of Fame. Carlo’s Bake Shop Pasticceria Bruno
settings you aspire to work in after graduation. career aspirations, skills, schedule and academic make it happen. From Career Services to our alumni interview skills and professional development.
City Cakes Runner & Stone
record, to pair you with partner sites to find the network, you stay connected. The community that As graduation nears, our Career Services
Dominique Ansel Kitchen The Chocolate Bar
Get Your Feet in most beneficial placement. Externships may be
paid or unpaid, and are structured so that your
you join here goes far beyond your classroom.
ICE starts you with success in mind. In your
department works closely with you in developing
your professional presence, matching your goals
Empire Cake
Four & Twenty Blackbirds
Tribeca Treats
Voila Chocolat
Some Amazing Doors performance is monitored by ICE’s professional first week here, you’ll meet with one of our Career with members of our employer network. Whether a
Ladurée Whipped Pastry Boutique
(and Kitchens). staff, with subsequent feedback and evaluations Services team members to begin building the plan bustling, highly-regarded restaurant, or an artisanal
MEDIA/TEST KITCHENS
incorporated into your overall grade. for your future. Throughout your education, you’ll bread bakery, we help you get there. And because the
The range of ICE externships reads like a who’s Food52
Most culinary and hospitality schools in benefit from a full range of services to help get doors of our Career Services department are open to Marley Spoon
who of the culinary world. In New York City, that America and Europe do require externship your start in the food business: job fairs, in-house all alumni regardless of graduation date, your ever- Martha Stewart Omnimedia
includes leading restaurants such as Union Square Rachel Ray Every Day
programs for their students. Employers and workshops and career development seminars on expanding network stays with you for a lifetime.
Cafe, Del Posto, Jean-Georges, Eleven Madison Saveur
students routinely agree that it is a fantastic The Chew
Park, Le Bernardin and Per Se. The multiple opportunity.
restaurants headed/owned by chefs
HOTELS/CORPORATE DINING/CATERING
Daniel Boulud, Andrew Carmellini, Tom Colicchio,
Alex Guarnaschelli, Daniel Humm, Thomas Keller,
“The talented chef-instructors at ICE clearly WE WROTE THE BOOK ... Allegria Hotel
Crowne Plaza JFK
The Edison Hotel
The Heldrich
teach students skills that prepare them for the
Anita Lo, Alfred Portale, Marcus Samuelsson, Written by ICE President Rick Smilow and co-author Anne E. McBride, Excelsior Hotel The Mark Hotel
reality of working at the highest level in the Food Bank for NYC The Peninsula New York
Jean-Georges Vongerichten, and restaurateurs restaurant industry. We rely on ICE as an “Culinary Careers: How to Get Your Dream Job in Food, with Advice from
Garden City Hotel The Penn Club
Danny Meyer and Stephen Starr, took a combined integral partner in recruiting well-trained new Top Culinary Professionals” (Clarkson Potter, May 2010) can provide a Hyatt Bridgewater Tryp Times Square Hotel
136 student externs in 2016. Getting your foot in staff, full of potential!” roadmap for career success. The book includes candid portraits of dozens Muttontown Country Club Union League Club NYC
the door with this caliber of culinary leaders via an — and dozens of coveted jobs at all levels to help you find your dream Sheraton LaGuardia East Union Square Events
position. “Culinary Careers” is a guide to navigate the seemingly endless Sodexo Washington Square Hotel
ICE externship could be the start of the career you MICHAEL ANTHONY Tarrytown House Estate Wellington Hotel
Executive Chef/Partner, Gramercy Tavern and Untitled range of career opportunities in the food industry today. Best Western Gregory
have dreamed of.
2015 James Beard Award Winner for Outstanding Chef in “For anyone in the food service business, or even thinking Hotel
In Los Angeles we fully intend to place many
America. 2012 James Beard Foundation winner for Best Chef: about it, this is a must-have guide.” — TIM ZAGAT
students in similar acclaimed restaurants. The EXTERNSHIPS OUTSIDE NYC
New York City. Formerly Executive Chef of Blue Hill at Stone
chefs and managers at these top restaurants tell us Externships may be located outside of New York provided
Barns. Gramercy Tavern has been the #1 or #2 Most Popular
that students obtain prior approval from ICE Career
they are "hungry" to have you join them. Restaurant in NYC Zagat Guide from 2009 to 2016. Services and NYSED. Students can contact Career Services
For more information, including graduation and placement rates, please visit: www.ice.edu/career-programs at any time for assistance with obtaining approval.
16 | ICE CAREER PROGRAMS 2018 ice.edu | 17You can also read
