ICE gave me the proper training and education for a career change along with the necessary confidence, support and resources I would need to take the leap.
Elizabeth Meltz earned a bachelor's degree at Vassar before deciding to pursue a culinary career. She came to ICE ready for a change. She did her externship in the kitchens of Aureole. She was Food Editor and Managing Editor of La Cucina Italiana and worked in kitchens in Rome. Meltz has worked for the Batali & Bastianich Hospitality Group since September of 2006 when she joined the Del Posto Restaurant team as a Chef de Partie. In 2007 she began managing the restaurant’s kitchen operations and in 2008 she became Director of Food Safety and Sustainability. Currently she is handling the company’s health and food safety program and green initiatives, including managing the Green Restaurant Certification process for all the group’s restaurants, overseeing the corporate no-bottled-water policy, and advising on restaurant design. She has written numerous HACCP plans (Hazard Analysis and Critical Control Point) and oversees strict food allergy program and procedures. Meltz gave a TEDx talk in 2011 and is also a Mario Batali Foundation Board advisory member.
- Institute of Culinary Education, Culinary Arts, 2003