Hedley & Bennett Founder Ellen Bennett Went Back to Culinary School — and What She Learned Surprised Her
Ellen Bennett built Hedley & Bennet into one of the country’s most recognizable chefwear brands, outfitting professional kitchens, restaurants and home cooks alike. Now, ahead of her May 15 appearance on "Good Morning America," she reflects on returning to the classroom at ICE’s Los Angeles campus.
For many entrepreneurs, owning and operating a successful, nationally recognized business centered on outfitting professional chefs would preclude going “back to culinary school.” For Ellen Bennett, it was the reason to go back.
“I wanted to go back to the well of knowledge,” Bennett says. “You can never learn too much when it comes to food.”
And so, in addition to running Hedley & Bennett, raising two young children and prepping for media appearances, Bennet has been spending time in culinary classes at our Los Angeles campus, where she’s refining techniques and reconnecting with the fundamentals of cooking.
What is Hedley & Bennett?
Founded in Los Angeles in 2012, Hedley & Bennett has grown from a handmade apron company into a widely recognized culinary lifestyle brand. Bennett launched the company after working the line at Providence, the acclaimed two-Michelin-star restaurant in Hollywood, and becoming frustrated by uncomfortable, poorly designed kitchen uniforms.
Today, Hedley & Bennett products are used in thousands of restaurants nationwide, with clients ranging from independent line cooks to large hospitality groups and corporate culinary teams.
Ellen Bennett on “Good Morning America”
Bennett has also become a familiar television presence, appearing on "Good Morning America" on several occasions to share recipes, entrepreneurial insights and kitchen expertise tied to the growth of the company.
Her May 15 appearance will mark the start of another chapter in a career that bridges culinary education, entrepreneurship and media.
Why Attend Culinary School Classes?
For all her success, Bennett says returning to the classroom felt essential. That's because culinary school offered Bennett something she desperately desired: structure.
“Most of my life has been me leaping out the window and figuring things out,” she says. “So doing something sequential and structured felt exciting.”
That structure — combined with the school’s flexible scheduling — allowed Bennett to continue working full time while attending classes at night.
Fast, Flexible Training Made It Possible
“The fact that you can do this in as little as eight months is incredible,” she says. “I have a company, two kids and a full life, but I’ve still been able to make it work.”
That flexible, career-focused approach is part of what draws aspiring culinarians to ICE campuses in New York City and Los Angeles. (For Bennett, location mattered too.)
“What I love about ICE is that there’s one campus in New York and one in Los Angeles,” she says. “You’re learning in cities where food culture is constantly evolving.”
Inside the classroom, Bennett says she found herself energized not only by the curriculum, but by the people around her.
“There are people changing careers, people just getting started and people returning to something they’ve always loved,” she says. “Everybody’s curious.”
She credits ICE Chef-Instructors and the school’s teaching environment with helping to create an approachable but professional atmosphere.
“You’re learning urgency and kitchen structure, but with support,” Bennett says. “It’s a great on-ramp into the culinary world.”
“I Thought I Didn’t Bake”
One of Bennett’s biggest surprises? Baking.
“I always thought, ‘I’m a cook. I don’t bake,’” she says with a laugh. “Now I’m obsessed with focaccia.”
Culinary school also sharpened her perspective as a business owner. She notes that spending time in kitchens again — alongside a new generation of cooks — helped her rethink how chefs work and what they need from culinary tools and apparel.
“There are so many different paths in food now,” Bennett says. “People want to become private chefs, food stylists, creators, entrepreneurs. Being around that energy has been incredibly inspiring.”
More than anything, Bennett says returning to school reminded her that curiosity matters at every stage of a career.
“You’re never too experienced to keep learning,” she says.
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