April 11, 2013
A letter from ICE President and CEO, Rick Smilow
Last night in San Francisco, ICE took home the International Association of Culinary Professionals Award of Excellence for “Cooking School of the Year”. We are thrilled to win this honor, having previously won other IACP awards in 2008 and 2011.
This award is made possible by the skill and passion of the dozens of chef-instructors who teach in ICE’s School of Recreational Cooking. Additionally, this award is a credit to our staff from stewards and the customer service team to the kitchen assistants and maintenance crew, who coordinate the schools’ almost 24 hour a day of operations. In particular, this year’s win recognizes the planning and creativity of Kate McCue, Director of our School of Recreational Cooking,as well as Susan Streit, Associate Manager and Dan Stone, Recipe Editor.
ICE’s roots go back to 1975, when Peter Kump, who also went on to found the James Beard Foundation, started teaching cooking techniques in a small, one kitchen school on Manhattan’s upper east side. Today, ICE runs the world’s most diverse and active schedule of “hands-on” recreational cooking, baking and wine education courses. There is probably no place else on the planet where you could find a cooking class menu that includes “Bourbon, Bacon & Beignets”, “Modern Scandinavian Cuisine”, “A Persian New Year’s Feast, “Gluten Free Tapas” and “Sous Vide at Home”.