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.
For Chef Ashley Merriman, her culinary career began at the dish pit. Before competing on "Top Chef" and graduating from ICE’s Culinary Arts program, she worked as a dishwasher after school. One afternoon, the restaurant’s chef was making a batch of tuna salad and asked Ashley to season it with white pepper instead of black.
Having never experimented with seasoning before, Ashley really tasted the difference — a brief moment in tasting that had “a big influence on” Ashley. Since that day, her goal was to cook professionally. Today, the co-chef of NYC’s acclaimed restaurant Prune couldn’t imagine her life going any other way. Watch the video to hear Ashley dish on her unique culinary voice.
Find your culinary voice with ICE — learn more about our career training programs.
