I have been in love with food from an early age. Growing up in a family where both of my parents worked in the restaurant and hospitality industry, food and restaurants have always been a huge part of my life. At seven days old I was already in my first restaurant, sleeping soundly in my mom’s lap while my parents ate. I am lucky to have been born into a family where food has always been prominent. I have so many wonderful food-related memories, from exploring farmers’ markets in Paris to waking up at the crack of dawn to see the tuna auction at the Tsukiji fish market in Tokyo.
I attended Skidmore College in Saratoga Springs, NY, where I majored in Art History. Still, I always found myself very involved with food. I wrote restaurant reviews for our local campus chapter of Her Campus, went on road trips to visit local cheese farmers and loved exploring the different farmers’ markets and restaurants in our area. It seemed that a career in food was always my calling, even if I didn’t recognize it yet.
After graduating, I worked in several contemporary art galleries in Chelsea before deciding to finally face the music and pursue a career in food. I left the gallery where I had served as assistant director for a year and a half and joined my father and brother to help launch a new restaurant venture—Chuck & Blade, a contemporary steakhouse located in Chelsea.
Prior to this decision, I had some experience working in restaurants but it was by no means extensive. I worked as a hostess briefly in high school and did a pastry internship as well, but that was it. Suddenly I was fully immersed in the world of restaurants and having to learn a great deal of information within a relatively short time frame. I never dreamed I would find myself researching different types of commercial dishwashers or deliberating over what size ice cubes our restaurant should serve.
Some parts were much more fun than others. I loved meeting with different vendors, sampling products, touring the restaurant show, developing the menu and beverage program and participating in menu tastings. On the other hand, filling out paperwork for all the vendors, setting up payroll and dealing with the department of buildings was not as exciting. It was a wonderful learning experience, and while I do feel I learned a lot on my own in a relatively short period of time, I felt I would greatly benefit from a more formal education; this led me to ICE.
I started my time at ICE as a Culinary Management student, but just recently decided to pursue Culinary Arts as well. I’m not entirely sure yet what I want to do with my culinary diploma. I love writing and reading about food, and I’m a huge fan of Michael Pollan, Ruth Reichl and Frank Bruni.
I also really enjoyed developing the concept of my family’s restaurant and working with my mom to design the interiors. I am eager to soak up as much information as possible during my time at ICE and hope these two programs will help me hone in on what aspect of the industry I would most like to pursue.
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