After graduating from ICE, Brad Borchardt spent a decade working with some of the best chefs in America. He complied his ICE externship at Montrachet. Working for Mark Miller at Coyote Café in Santa Fe, Borchardt developed knowledge about Latin and Asian cuisine flavor profiles. He moved to Asia for six years, fully immersing himself in Japanese, Thai, Chinese, Malaysian, Singaporean, Taiwanese and Vietnamese food. He worked as director of international development for Pei Wei Asian Diner and has helped opened restaurants in Kuwait, Mexico City, Atlanta, Orange County, Bangkok, and Las Vegas. Now he chronicles his food adventures on his website and works for restaurants with his consulting company, Expanding Palates. He says the favorite part of his career is the freedom and the ability to leverage all my experiences back into a paycheck.
Institute of Culinary Education, Culinary Arts, 1997