Nicolas Sale, Paul Liebrandt and Fredrik Berselius

ICE Launches Elite Chef Series of Demos

Prominent chefs will demonstrate signature dishes once a month at the New York campus.

Beginning in October, masters of technique and cuisine from Michelin-starred and highly acclaimed restaurants will demonstrate select dishes once a month on campus.

At ICE's monthly Elite Chef series, some of the industry’s most talented chefs will share the stories behind their approaches and styles in an intimate setting conducive to career-inspiring conversations.

"We developed the series to connect our students with the very best in the industry. It is vital that we engage with those culinary leaders who are shaping the future that our students will thrive in," says Chef Barry Tonkinson, director of culinary research and development, who curates the featured guests. "Understanding the commitment, values and vision of these top chefs will be an invaluable resource to ICE students in their paths to culinary greatness."

The afternoon demonstrations kick off on Oct. 15 with Nicolas Sale, executive chef at Hôtel Ritz Paris, home of two-Michelin-starred restaurant, La Table de L'Espadon, among the property's four dining concepts. He’s earned one and two stars at four restaurants throughout France after gaining experience with chefs Pierre Gagnaire, Alain Senderens, Philippe Legendre and Marc Marchand. Chef Nicolas will demonstrate his authentic and creative style, sourcing the highest-quality products for contemporary interpretations of French traditions.

The following month, Chef Paul Liebrandt will share how he combines classic techniques with his avant garde, contemporary and graphic-visual style. Chef Paul is best known for his position as executive chef at Corton in Tribeca. There, he earned two Michelin stars and a three-star review from The New York Times, which called him "a high priest of hospitality." Chef Paul’s experience extends to The Elm, Atlas, Bouley Bakery, Papillion and Gilt in New York City, preceded by work under Pierre Gagnaire, Jean-Georges Vongerichten, Raymond Blanc and Marco Pierre White in London and Paris. He has earned accolades from Food & Wine and Esquire and was featured in an Emmy-nominated and James Beard Award-winning HBO documentary, "A Matter of Taste: Serving Up Paul Liebrandt," in 2011. He published "To the Bone" in 2013 and launched Crumpet Consulting this year.

In December, ICE will host Fredrik Berselius, the Swedish chef and co-owner of Aska, the Nordic concept that has earned two Michelin stars and acclaim from Bon Appetit, Eater, Grub Street and The New York Times. Chef Fredrik’s earlier experiences in New York include work at Aquavit, Corton and Per Se. His first cookbook, “Aska,” was released last year. Chef Fredrik will demonstrate a dish that showcases his fusion of Scandinavian influences with regional, seasonal ingredients that combine elements of nature, design, candour and ambition.

ICE anticipates hosting the likes of Daniel Boulud, Abram Bissell of The Modern, and others in 2020.

Register to attend here.

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