My Culinary Voice: Chef Greg Proechel
At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.
The chef behind such creations as a whole, crispy Sasso chicken served on a bed of smoldering hay, ICE alum Greg Proechel (Culinary Arts, ’09) has a proclivity toward bold, flavor-forward dishes with the occasional touch of whimsy. Asked to describe his culinary voice, Greg says it comes down to balance — a simple balance between acid, fat, texture and salt, plus one more essential element. Watch the video and discover the final ingredient in Greg’s culinary voice.
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