An ICE chef instructor demonstrates a technique for students at the Institute of Culinary Education in Los Angeles

ICE Profiles

The heart of ICE's community is its people — the passionate instructors, alumni and students who make us a culinary school like no other. 

Our Community

ICE Los Angeles campus president Lachlan Sands with two ICE chef Instructors at the LA campus

Faculty

Our talented instructors come from a variety of backgrounds and are one of the key ingredients in ICE’s unique recipe for culinary education. Whether they have worked at some of America’s finest restaurants, won James Beard Awards or opened and operated their own food businesses, our faculty members bring an incredible range of skills into the classroom. With their extensive networks and real world experience, all our instructors are respected experts in the industry.

Gail Simmons is a graduate of the Institute of Culinary Education

Alumni

From award-winning restaurateurs and food media leaders to test kitchen chefs and food entrepreneurs, our alumni continue to rank among the most noteworthy names in food.

ICE honors our inspirational alumni by inducting them into our Alumni Hall of Achievement. This honor is bestowed on graduates who have achieved a high level of success based on their expertise, experience and entrepreneurship.

Chef Bill Telepan is on the advisory council for the Institute of Culinary Education

Advisory Board

Our Chefs’ Advisory Council is made up of a wide range of noted professionals, all of whom are committed to excellence in culinary education. The group includes some of the most respected and creative working chefs in the nation. They’re an invaluable resource because they ensure that our education meets their high standards and that our students receive training that properly prepares them for the challenges of the industry.

Danny Meyer praises ICE culinary school and culinary students

"It's amazing to see what kind of important contributions ICE alumni have made to our restaurants - from fine dining to casual. When an applicant comes to us from ICE, we know they've been schooled in both the technical and hospitality skills so crucial to succeed in this business."

Danny Meyer
Award-winning restaurateur, Union Square Hospitality Group