Our instructors all had great restaurant experience and the stories to go along with it. They were able to paint an accurate picture of what restaurant life is like.
Valerie Broussard completed a bachelor’s degree in Food and Nutrition at Florida State University and followed her love of food into the kitchen classrooms at ICE. After graduating, Broussard completed her externship and was hired at JoJo, a Jean-Georges restaurant in New York City. From there, she moved onto work in test kitchens for Martha Stewart Living and Food Network. From there, Broussard pursued further education at the University of Gastronomic Sciences in Italy with a master’s degree in Food Culture and Communications. Combining her hands-on training at ICE with her interest in food, nutrition and food culture, Broussard began to pursue opportunities in the field of sustainability. Most notably, she oversaw purchasing at the W Hotel in Austin, as the company's first forager, procuring fresh ingredients for the kitchens. Today, Broussard manages her own consulting company, V. Broussard Consulting, LLC, connecting local food producers with restaurants, artisans and retail concepts.
- Institute of Culinary Education, Culinary Arts, 1999