My experience is that ICE has always been there as a support. I have tried numerous things in my culinary career and there's always someone at the school willing to help. Or direct me to someone who can. ICE is always in motion...
James Simpkins is both an enthusiastic scholar and a passionate food lover. In addition to his Culinary Arts diploma, he holds a bachelor’s degree from Ohio State University and a master’s degree from the University of Connecticut. He says, “I love being a student, and of the three degrees I've earned, my diploma from ICE is my favorite. Culinary training distinguishes me immediately from other candidates for jobs and gives a contemporary relevancy to my interests, in and out of the kitchen.” Simpkins travelled to France to complete his externship at Au Petit Duc in St. Remy-de-Provence. He has made a career out of exploring food and learning as much about cooking as he can. He won two gold medals at the Tahoe Food & Wine Fest in 2002. He has worked as a culinary artist-in-residence in a colony in Quimby, ME and recently created recipes for Allagash: The Cookbook, using all beers from Allagash Brewing in Portland, ME.
- Institute of Culinary Education, Culinary Arts, 2003