After 15 years in the kitchens of such iconic New York restaurants as Marcus Samuelsson’s Aquavit, Chef Michael Garrett joined the faculty at ICE in 2013. Garrett himself never planned to be a chef—he hoped to become a firefighter like his grandfather, but instead wound up washing dishes at 17 years of age, a position he says turned into the “longest summer job of my life.” After culinary school, he found himself in New York City and eventually spent 10 years working for Marcus Samuelsson, wearing the toque of Executive Chef of Red Rooster before his departure. He’s excited to have the ability to broaden the minds of ICE’s culinary students and nurture them from ground zero to graduation. He hopes to inspire everyone at ICE to live their dream, using their passion and the skills they hone at ICE. When he’s not teaching, Garrett enjoys travel, music, and visiting the markets of his home borough Queens, where he seeks out flavors from around the globe.