VIPs on Campus

Throughout ICE's history, key industry leaders including the late Julia Child, Daniel Boulud, Marcus Samuelsson and Eric Ripert have stopped by campus and dropped into classrooms, offering words of encouragement and advice to current ICE students. Networking is key in this industry, and our team of Chef-Instructors, Deans and Career Services Advisors are here to help aid the process by encouraging students to attend events and ask questions.

Eric Ripert, Executive Chef and Co-Owner of famed New York City restaurant Le Bernardin, stopped by ICE’s New York campus to talk about his approach to recipe development, what he looks for when hiring team members and advice for students just starting their journey as culinary professionals.

Throughout the year, ICE invites great culinary and hospitality entrepreneurs from across the nation to speak on campus. From chefs to food website founders, specialty food company presidents and executives at hotels, these resources are eager to share their knowledge. ICE's students are invited to these intimate lectures with these industry pros and have the chance to pose questions to them directly — an invaluable learning opportunity. These lectures take place on both of ICE's campuses and are streamed live online for students who are unable to attend in person or prefer to view from home.

Every year we celebrate the future of the food, beverage and hospitality industries with commencement ceremonies on both campuses. These momentous events have seen a number of notable guest speakers. For the 2024 ceremonies, ICE welcomed Mashama Bailey and Gabrielle Chappel in New York, and Evan Funke and Megan Fogarty in Los Angeles. Past speakers have included Chefs Jacques Pépin, Stephanie Izard and Marcus Samuelsson. 

VIPs including Marcus Samuelsson, Jacques Pépin and Jacques Torres visit students at ICE for all types of celebrations, sharing their thoughts on the positive benefits of a culinary school experience. From the education and fundamentals to networking and connections made, culinary school is indispensable.