It is very important for young cooks to realize that we are in the best profession. Imagine getting to play with food all day and getting paid for it this is not a job it is therapy, its fun, it is a place where you can be creative and put your thoughts onto a plate and see if they make sense. Once you understand balance of flavor and can create a dish that works there is nothing more satisfying in the world.
Anthony Ricco always cooked, and always knew that was the career he wanted. He worked as a prep cook at China Grill before coming to ICE in 2001. He says, “I needed a life change. My brother forced me to go to ICE because I was holding on to the brochure for almost a year and he knew I had talent in the kitchen but I was wasting it. ICE helped me find my culinary voice by giving me access to quality product and excellent teachers who are very talented chefs.” He went on to work in a restaurant in Long Island City, before going to Jean Georges, where he spent three years working every station in the restaurant. Then, Anthony received an offer to work at Jean-Georges Vongerichten’s Spice Market. He continued as Chef de Cuisine until Spice Market's close in 2016. His next move was to join the Andrew Carmellini empire and now serves as Executive Chef of Leuca in the William Vale Hotel.
- Institute of Culinary Education, Culinary Arts, 2001
- Chef de Cuisine, Spice Market, New York, NY