I wouldn’t be where I am today if it weren’t for the leg up — the confidence, the basic skills, the restaurant/other culinary connections — that ICE provided me. Extraordinary instructors changed my life, really.
After graduating from the University of Virginia, Juliette Pope spent a summer working on a ranch in Wyoming. She went on to travel Europe and work for a year with Wachovia Bank in Atlanta before returing to Wyoming. She got her footing as a cook and moved to Italy for a year to pursue her passion. Juliette then worked in a gourmet take-out/catering business back in Atlanta before enrolling at ICE. After her externship at March, she spent six years cooking in kitchens around New York, including Zoe, Union Square Café, and Gramercy Tavern. Hoping one day to open a restaurant, Pope asked to gain experience at the front of the house. Paul Grieco, the wine director of Gramercy Tavern at the time, realized her talent and took her under his wing. She worked her way up, going from captain, floor manager, assistant beverage director, to beverage director in 2004.
- Institute of Culinary Arts, Culinary Arts, 1994