Find your cullinary voice

Culinary Management & Business

Find Your Culinary Voice (and Career): A Panel with ICE Experts

Rick Smilow
Wednesday, September 21, 6:30-8:30pm
or Monday, December 5, 6:00-8:00pm

Finding the right culinary career for your interests, skills, and experience is a thrilling, if perhaps at times nerve-racking, challenge. The options are endless, from traditional cooking and baking jobs in restaurant kitchens to food media to sales and entrepreneurship. As you begin to pursue your passion, which, if any, educational programs should you consider? This evening's session is designed to address these questions in two ways. First, you will receive a copy of ICE's book, "Culinary Careers: How to Get Your Dream Job in Food" (Clarkson Potter), written by ICE President Rick Smilow and coauthor Anne McBride. Second, Smilow will lead a panel discussion that explores these topics, including how ICE's programs can be part of your culinary career development journey. Joining Rick is a panel that includes Maureen Drum Fagin (ICE's Director of Placement/Externships), Steve Zagor (Dean of Culinary Business and Industry Studies), Hillery Wheeler (Associate Director of Admissions), and a guest alumni speaker to speak about their recent successes and the career path that they encountered. Our goal is for you to leave this class with a clear(er) idea of what to do next to find the culinary career that will fulfill you both professionally and personally.

Click here or call 800-522-4610 to register for this course.

Leadership 101

with Kate Edwards
Monday, September 26, 6:30-9:30pm
$100 • 1 session
This unique class is specially designed for first-time restaurant managers, chefs, and owner/operators. Here, you'll find new ways to become a more effective leader and learn the steps to gain confidence in your new role. This class is for those who are confident in their restaurant skills but are now being challenged to manage and lead the team. In a practical and interactive format, we'll answer your questions within a supportive environment. Participants will work on a Leadership 101 worksheet in class that will help them to identify their existing strengths, weaknesses, and learned behaviors. The insight you gain into your own leadership style will help you develop and grow authentically—perfect for planning a route to success in this highly competitive industry!

Click here to register.

Home Cooking to Home Business and Beyond: A Strategy Session

Stephen Zagor
Saturday, October 22, 9am-12pm
$100 • 1 session
Have any of the following happened to you? In your mind, you are the next Iron Chef. That family recipe for lasagna gets raves from your foodie friends. Baking is your life. Your kids and work colleagues line up for seconds and thirds. Living gluten-free limits your restaurant experience; if only a place would open nearby. That little home catering business you started on the side is more in demand than ever. If one or more of these situations is fueling the urge to turn a culinary passion, hobby, or avocation into a business, then this three-hour session may a be quick way to turn up the flames. You will cover the following much-needed information to help get you started:

• Define Your Concept: What are you selling and how are you selling it?
• Relate to Your Customers: Who will buy what you sell?
• Check Out the Competition: Learn from others.
• Legal Dos and Don'ts: The regulations, laws, and rules, health department,
   company structure, dealing with landlords, etc.
• Where to Begin: What steps are needed to get going?
• How to Find Help: What can you do and what help do you need?
• Determine a Budget: What are the profits? How much can you make?

This is an invaluable class and a unique opportunity to get the perspective of ICE's Director of Culinary Management, Stephen Zagor—a veteran restaurant consultant, educator, and former entrepreneur who has helped numerous students get into the business of food.

Click here to register.

Restaurant Roadmap

Brian Buckley
Monday, October 24, 6-9pm
$100 • 1 session

You've come up with a great idea for a restaurant or food product—congratulations! Now you want to know what happens next. This course will answer that and many more questions before you even open the door of your storefront, kitchen, or food truck. In this class, you will identify and prioritize the steps necessary to get you started. Chef and foodservice consultant Brian Buckley will help you avoid many of the common mistakes that can kill your dream. Some of the important topics covered include:

• Establishing a Formal Business Structure
• Selecting the Best Location for Your Concept
• Developing Your Menu and Pricing Your Product
• Licenses, Zoning, and Community Regulations
• Signing a Lease vs. Purchasing Property
• Finding and Keeping the Best Employees
• Developing Capital and Operating Budgets
• Analyzing the Competition
• Marketing and Social Media
• Purchasing Equipment and Inventory
• Coming to Grips with the Entrepreneurial Lifestyle 

Click here to register.

Business Plans for Food Concepts

Alan Someck
Monday, November 14, 6-8:30pm
$100 • 1 session

This workshop will focus on the basics of an effective business plan for any type of food concept—be it a restaurant, bakery, catering business, packaged food product, or food truck. Anyone serious about starting a food operation needs to have a serious business plan as their road map! They also need key advice on raising the funds necessary to begin the process. A business plan provides an edge to the entrepreneur in this highly competitive marketplace. Culinary startup expert and experienced restaurant manager Alan Someck will cover a comprehensive range of topics, including: 

• Developing a winning food concept 
• Creating a unique selling point 
• The importance of the menu 
• How to choose a location or distribution strategy 
• How to analyze the marketplace 
• Developing an effective marketing plan, including social media 
• The critical financials 
• How to staff a strong management team 

Click here to register.

TIPS® Responsible Alcohol Service and Certification

Anthony Caporale
Wednesdays, February 8-15, 6:30-9:30pm
$100 • 2 sessions

Receive a TIPS Responsible Alcohol Service Certification at ICE! Along with mixologist and beverage expert Anthony Caporale, you'll maximize establishment, staff, and community benefits using the proven TIPS training program. Here are just some of the benefits you and your establishment can expect to receive:
• Minimize property damage caused by intoxicated patrons.
• Protect your bottom line by reducing penalties for alcohol violations.
• Legal Protection: In third-party liquor liability lawsuits, TIPS provides a
   "reasonable efforts defense."
• Regulatory Compliance: TIPS training satisfies the requirements in most states
   that regulate server training.
• Insurance Discounts: Many insurance companies provide discounts to
   establishments whose employees are TIPS-certified.
• Enhanced Community Standing: TIPS leads the way in framing the debate about
   responsible alcohol service and clarifying the distinction between drinking and
   drunkenness.
• Help workers avoid serving alcohol to minors.
• Staff Professionalism: TIPS training enhances the skills of your employees, who in
   turn offer improved service to your customers.
• Reduce human tragedy resulting from drunkenness and drunk driving.

TIPS® (Training for Intervention ProcedureS) is the global leader in education and training for the responsible service, sale, and consumption of alcohol. Proven effective by third-party studies, TIPS is a skills-based training program that is designed to prevent intoxication, underage drinking, and drunk driving. Wherever alcohol is sold, served, or consumed, TIPS offers concrete benefits for your establishment, staff, and community.

Click here to register.
 

Get more info

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Speak to an admissions rep:
(888) 354-2433

Find your cullinary voice