Meet The Culinary Entrepreneurs is an exclusive lecture series featuring some of America's top food business experts. The sessions—held throughout the year at ICE—introduce students and the public to the world’s leading restaurateurs, specialty food retailers, caterers and other culinary business proprietors who have established highly regarded national and international brands. The ongoing series was designed to complement ICE’s diploma in Restaurant & Culinary Management program, which trains students with career goals of owning or operating a restaurant or other food business.
An ICE management instructor moderates each of the 90-minute discussions, which focus on the wisdom and candid experiences of the culinary entrepreneur. Whether you’re a student or already active in the food industry, this is your chance to get in-person advice from some of the industry’s most influential leaders. No matter your career goals, these experts’ wealth of knowledge is sure to leave you better equipped to manage or launch your own culinary ventures.
In its seventh year running, the Meet the Culinary Entrepreneurs lecture series features high profile speakers from the restaurant, catering, specialty food, beverage and retail world. This is an opportunity to hear how some of nation’s leading culinary entrepreneurs grew their fledging companies into highly successful businesses.
These lectures are free for current ICE students, $15 for alumni and $40 for general public.
Upcoming 2018 Guest Speakers:
CEO, Pat LaFrieda Meat Purveyors (New York, NY)
March 15, 2018 • 10:30AM-12:00PM
Pat LaFrieda owns and operates New York City's most prestigious and most valued meat packing facility, LaFrieda Meats, which boasts an impressive one thousand customers, including some of the finest restaurants around the country. In 2003 New York City even renamed the street where the shop was located to Pat LaFrieda Lane.
In January 2015, Pat opened his first brick-and-mortar at high-end food hall, The Pennsy, located just above Penn Station and in the shadow of Madison Square Garden. The quick service location offers made-to-order signature sandwiches as well as grab-and-go food and drink items. Pat’s meat is also available for purchase on-site.
Pat has been featured in such esteemed outlets as The New York Times, Food & Wine, Bon Appetit, New York Magazine, The New York Daily News, The New York Post, Men's Vogue, Saveur, CNN, and Time Out New York. He has also appeared on NBC’s The Today Show, Fox & Friends, The Chew, The Rachael Ray Show, The Food Network, Martha Stewart, ABC News Nightline, Anthony Bourdain's No Reservations, and The Mike Colemeco show on PBS.
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Chef and Culinary Innovator (New York, NY)
April 9, 2018 • 10:30AM-12:00PM
In 1992, David Burke opened the critically acclaimed Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. In 2003, Burke branched out on his own to start his first ever proprietary and highly praised restaurant, davidburke & donatella. Throughout the past fifteen years, Burke’s wide-ranging and innovative restaurant concepts have included david burke townhouse, David Burke at Bloomingdale’s, Fishtail by David Burke, and David Burke Kitchen (NYC); David Burke Fromagerie (Rumson, NJ); David Burke’s Primehouse (Chicago); David Burke Las Vegas (Las Vegas); and David Burke Prime (Foxwoods, CT). In 2015, Burke took on a new challenge, leaving his namesake restaurant group and joining forces with hospitality magnate Jimmy Haber at ESquared Hospitality. At ESquared, Burke is a consulting partner and spearheads culinary development and oversees new projects for the prominent restaurant group, which owns and operates the BLT restaurant brand. Currently, Burke and Haber are in the process of creating a new David Burke brand of restaurants under the ESquared umbrella. In the fall of 2016, they opened BLT Prime by David Burke in Washington DC and Tavern 62 by David Burke in NYC.
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Past 2018 Guest Speakers:
Principal & CEO, Gerber Group (New York, NY; Atlanta, GA; Santiago, Chile)
January 18, 2018 • 10:30AM-12:00PM
Scott Gerber is the Principal and Chief Executive Officer of hospitality leader, Gerber Group. Setting out to provide an innovative nightlife experience, Gerber Group opened their first property, The Whiskey at the Paramount Hotel, in 1991. Soon after, Scott took the lead in foraging a partnership with Starwood Hotels & Resorts to develop the W Hotel brand. The partnership is widely credited for chaning the landscape of the nightlife industry by creating unique, innovative venues that have re-defined the ‘hotel bar.’
Today, Gerber Group owns and operates bars and restaurants under such brands as Whiskey Blue, Irvington, Kingside, The Roof, Mr. Purple and The Campbell. Gerber Group continues to re-define the hospitality industry with innovative dining concepts and bars featuring renowned beverage programs accompanied by exceptional culinary talents.
Scott is widely viewed as a leading entrepreneur in the hospitality industry, appearing on shows such as CNBC’s “Squawk On The Street,” Fox Business Network’s “America’s Nightly Scoreboard,” MSNBC’s “Your Business,” Food Network’s “Food Fortunes,” and most recently CBS’ “Undercover Boss”. Scott has also been quoted in the Wall Street Journal, USA Today, Forbes, Market Watch, Crain’s New York Business, Bloomberg Businessweek, Hotel Business, Nightclub & Bar, and Bar Business Magazine, among others.
Scott — who holds a B.S. in Finance and Real Estate from the University of Arizona — was previously a Principal at a commercial real-estate firm and represented notable clients such as Giorgio Armani, Hermes, and Dolce & Gabbana.
CEO, D'Artagnan (New York, NY)
February 1, 2018 • 10:30AM-12:00PM
When Ariane launched D’Artagnan in 1985, the company was the only supplier of game and foie gras in the country. Today, D’Artagnan is the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies, & wild mushrooms in the nation.
Ariane is a pioneer in the farm-to-table movement, dedicated to procuring the best from small farms that support humane and sustainable farming practices. She is the founding president of the Les Nouvelles Meres Cuisinieres, recipient of the James Beard Foundation Who’s Who of Food and Beverage in America Award, the Lifetime Achievement Award from Bon Appétit, and in September 2006 she was awarded the French Legion d'Honneur for her work making French cuisine a part of American life.