Career Mentors Get a Taste of Culinary Education
Nearly thirty educators from across the tri-state area joined our admissions staff for a firsthand look at ICE’s unique brand of culinary training. Over the course of the night, the counselors learned about culinary career opportunities for their soon-to-be-graduates while testing their hand at the art of pasta making with Chef James Briscione, Director of Culinary Development.
To kick off the evening, Chef Richard Simpson, Vice President of Education, provided insight into the various programs the school offers and shared stories of his own experiences in professional kitchens through the years. Maureen Drum Fagin, Director of Career Services, also spoke about the various resources that are available, both to ICE students as they pursue their externships and the ongoing support provided to ICE graduates as they move through their careers in the food and hospitality industries. Finally, Brian Aronowitz, Chief Marketing Officer, shared the exciting details about ICE’s forthcoming move to Brookfield Place, our brand new waterfront facility in Lower Manhattan. The counselors then stepped into the shoes of culinary students, as Chef James led a hands-on class in crafting artisanal pasta dough and shaping the perfect ravioli.
Finally, it was time to feast! Counselors enjoyed the fruits of their labor over a meal of endive salad, short rib, sweet potato and ricotta ravioli and a well-earned glass of wine. It was the perfect opportunity to share their students’ career ambitions with ICE and a wonderful chance to ask in-depth questions about the school’s award-winning career programs.
As a parting gift, each educator received a copy of ICE President Rick Smilow’s Culinary Careers: How to Get Your Dream Job in Food, a must-read for anyone interested in the ever-expanding field of culinary careers!
If you’re a school counselor interested in learning more about ICE or attending our next networking social, click here.