Danny Meyer, Kerry Heffernan, Daniel Boulud, Marc Murphy and ICE president Rick Smilow at ICE

Culinary Leaders' Perspective

What Industry Leaders Say About ICE

ICE is proud of its reputation throughout the industry and among our alumni’s employers.

Chefs and culinary leaders in New York and nationwide trust ICE graduates as key players in their kitchens and management teams. Likewise, ICE’s esteemed alumni are eager to praise ICE as a major component to starting their success stories.

Below, listen to what top chefs and restaurateurs like Alex Guarnaschelli, Marcus Samuelsson, Marc Forgione, Danny Meyer and more have to say about ICE and our graduates.

 

What Top Chefs Say About ICE

Tom Colicchio praises the Institute of Culinary Education

Celebrated chef/restaurateur and head judge of the hit television series "Top Chef." Co-founder and former co-owner/executive chef of Gramercy Tavern in New York City. Founder of Crafted Hospitality. Recipient of five James Beard Awards.

Chef Tom Colicchio

"I’ve been working with ICE students in New York for years and they are consistently among the best young chefs in my restaurants. I’m very much looking forward to having an institution like ICE produce the same level of talent for my LA and Las Vegas restaurants, and to what their next generation of culinary leaders will do for the west coast food scene." 

Daniel Boulud praises the Institute of Culinary Education

Chef/restaurateur/author, The Dinex Group. Operates more than 12 restaurants in the U.S., England, China and Canada. Past winner, James Beard Award and Bon Appétit Chef of the Year, as well as Outstanding Restaurant and Best Chef: New York City. Chef Boulud has received a Légion d'honneur from the President of France and his flagship restaurant, Daniel, was named a "top 10 in the world" by the International Herald Tribune.

Chef Daniel Boulud

"The Institute of Culinary Education has proven to be an excellent resource for us for many years. With its world class programs and curriculum, I know I will continue to rely on ICE to recruit skilled, ambitious young professionals." 

Wolfgang Puck praises the Institute of Culinary Education

Chef/restaurateur, Wolfgang Puck Companies. Owns and operates more than 35 restaurants, more than 25 of which are fine dining, including Spago and Cut. Caterer for the Oscars for more than 20 years. Two-time winner of the James Beard Award for Outstanding Chef of the Year and winner of the James Beard Award for Restaurant of the Year. Wolfgang is the only chef to have won the Outstanding Chef of the Year Award multiple times.

Chef Wolfgang Puck

“I was excited to learn that the Institute of Culinary Education is expanding and opening its second location in Los Angeles. It is the center of culinary greatness and having a school like ICE in the industry will show the country that Los Angeles is one of the major culinary cities.”

Jean-Georges Vongerichten praises the Institute of Culinary Education

Chef/restaurateur/author, Jean-Georges Restaurants. Operates more than 15 restaurants around the world, including flagship, Jean-Georges, awarded three Michelin stars. James Beard Award winner for Chef of the Year, Best Restaurant and Best New Restaurant.

Chef Jean-Georges Vongerichten

"ICE instills in its alumni the highest standards and discipline, which is always shown through their work. At Jean-Georges and other restaurants, we look forward to seeing ICE on an applicant's resume and are always impressed by their determination, imagination and devotion to the culinary arts." 

More Praise for ICE

Chef Marc Murphy

Chef Marc Murphy

New York City-based chef and restaurateur Marc Murphy has been cooking for over 30 years. Murphy is a judge on Food Network’s top-rated shows, “Chopped" and "Chopped Junior," and has appeared on "Guy’s Grocery Games," "Beat Bobby Flay" and the "Rachael Ray" show among others. He is the author of "Season with Authority: Confident Home Cooking" and in June 2019 began hosting "Food 360 with Marc Murphy," his debut podcast produced by iHeartRadio.

"ICE helped lay the foundations of my education as a chef. It was there that I learned the basics, and those lessons have stayed with me throughout my entire career, from Paris to Monte Carlo to New York City.

Michael Anthony praises the Institute of Culinary Education

Chef Michael Anthony

Executive chef/partner, Gramercy Tavern, 2012 James Beard Award winner for Best Chef: New York City. Formerly executive chef of Blue Hill at Stone Barns. Gramercy Tavern was the #1 or #2 Most Popular Restaurant in NYC Zagat Guide from 2009 to 2013.

"The talented chef-instructors at ICE clearly teach students skills that prepare them for the reality of working at the highest level in the restaurant industry. We rely on ICE as an integral partner in recruiting well-trained new staff, full of potential!" 

Maxime Bilet praises the Institute of Culinary Education

Chef Maxime Bilet

Head chef/inventor The Cooking Lab.; co-author of "Modernist Cuisine: The Art and Science of Cooking," James Beard Award 2012 Cookbook of the Year; named to 2012 Forbes "30 Under 30" list. Former positions include chef at award-winning Jack's Luxury Oyster Bar in New York City and as development chef at The Fat Duck, outside London. Chef Bilet is a graduate of ICE's Culinary Arts program. 

"My experience at ICE was shaped by the tremendous quality of the ICE instructors and the wisdom, experience, and passion they bestowed on their students. Chefs Einav Gefen and Ted Siegel remain mentors to this day. I believe ICE is a dynamic and forward thinking hub of culinary education." 

Drew Nieporent praises the Institute of Culinary Education

Chef Drew Nieporent

Executive chef/restaurateur. For over 20 years, Chef Nieporent has operated over 30 restaurants around the world including Nobu, Corton, Montrachet and Tribeca Grill. Past winner, James Beard Award Restaurateur of the Year and inductee in Nation's Restaurant News Hall of Fame.

"The graduates and externs we have hired over the years from the Institute of Culinary Education have always come to us informed, eager to work and well-trained." 

ICE alum David Schneider

Chef David Schneider

ICE alum David Schneider was a chef at Union Square Hospitality Group and Altamarea Group before a medical condition led him to the front of house. Today, he's the Director of Operations at Portale Restaurant hiring fellow graduates of ICE.

The graduates of ICE's Restaurant & Culinary Management program have always stood out to me in terms of their polish, seriousness and professionalism. I have had the good fortune of working alongside many alumni of the program throughout my career who have consistently shown that the academic rigors they faced while at ICE helped them establish the necessary foundation and preparedness to be successful in the hospitality industry. I reach out to ICE constantly as my first choice for hiring new managers because I have that much trust in the program and the caliber of their student body.

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Industry Experts Agree

Ivy Stark praises the Institute of Culinary Education

Executive chef, Dos Caminos. Colorado native and UCLA history major, now recognized as one of New York City's top executive chefs. Author of "Dos Caminos Mexican Street Food". Chef Stark is a graduate of ICE's Culinary Arts program.

Chef Ivy Stark

"I chose ICE as a postgraduate education. I wanted to be a chef but didn't need to pursue another degree — I wanted to work! I needed a strong foundation in classic technique, taught in a relatively short time, that I could take to any restaurant and build my skills on, and that's exactly what I got at ICE." 

Michael Laiskonis praises the Institute of Culinary Education

ICE Creative Director. Former executive pastry chef, Le Bernardin. 2007 James Beard Award winner for Outstanding Pastry Chef.

Chef Michael Laiskonis

"After a successful 20 years in some amazing kitchens, I'd earned a lot of opportunities — and I chose to join the team at ICE. I have always admired ICE, and education is the perfect opportunity for me to give back, to inspire the next generation of chefs to enjoy and excel in a career in culinary or pastry arts." 

Insights from Industry Leaders

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