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 VIP alumni are eager to praise ICE as a major component to starting their success stories.
"The externs and graduates from the Institute of Culinary Education who have worked in our restaurants are hardworking, well-prepared and well-informed. The ICE team is expert in teaching the basic skills that make cooks successful in restaurant kitchens." Chef/Writer/Restaurateur/Media personality. Co-owns and operates more than 18 different food estalishments in New York, Los Angeles, Las Vegas, Singapore, and Hong Kong. Named "Man of the Year" in the chef category by GQ Magazine in 1999. In 2002, he won the James Beard Foundation's "Best Chef: New York City" award.
"ICE gave me the solid foundation I needed to embark on a successful and unique culinary career. The instructors, facilities, curriculum, and industry access are of the highest quality and I left the program having gained an invaluable education. Since becoming a leader myself, I have gone on to hire several other alumni, all of whom have impressed me greatly." Culinary Expert/Food Writer/Personalty. Permanent judge on Emmy-winning series "Top Chef", the top-rated food show on cable: host of "Top Chef: Just Desserts". Food & Wine special projects director, including the annual Food & Wine Classic in Aspen. ICE graduate '99.
"It's amazing to see what kind of important contributions ICE alumni have made to our restaurants - from fine dining to casual. When an applicant comes to us from ICE, we know they've been schooled in both the technical and hospitality skills so crucial to succeed in this business." Award-winning NYC restaurateur, Union Square Hospitality Group. Operates over 20 restaurants including NYC stars Union Square Café, Gramercy Tavern, The Modern, and Blue Smoke. Past winner, James Beard Foundation and Bon Appétit's "Restaurateur of the Year." USHG restaurants have collectively won over 10 individual James Beard Awards and several have been voted"NYC's Most Popular Restaurant" by Zagat.
"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." Chef/Restaurateur/Author, The Dinex Group,Operates over 12 restaurants in the U.S., England, China, and Canada. Past winner, James Beard Foundation and Bon Appétit Chef of the Year, as well as Outstanding Restaurant and Best Chef: New York City. Flagship restaurant, Daniel, named a "top ten in the world" by the International Herald Tribune and the chef has received a Légion d'honneur from the President of France.
"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." Chef/Restaurateur/Author, Jean-Georges Restaurants. Operates over 15 restaurants around the world, including the flagship, Jean-Georges, awarded 3 Michelin stars. Past winner, James Beard Foundation "Chef of the Year", "Best Restaurant", and "Best New Restaurant".
"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. Chef/Restaurateur/TV Personality, Executive chef and owner Benchmarc Restaurants by Marc Murphy, Including Landmarc and Ditch Plains restaurants; Owner of Benchmarc Events by Marc Murphy; judge on Food Network's "Chopped" and regular contributor to Food Network programming, including "Iron Chef america" and "The Best Thing I Ever Ate"; frequent guest on "The Rachel Ray Show" and "The Today Show".
"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!" Executive Chef/Partner, Gramercy Tavern, 2102 James Beard Foundation winner for "Best Chef: New York City". Formerly Executive Chef of Blue Hill at Stone Barns. Gramercy Tavern has been the #1 or #2 Most Popular Restaurant in NYC Zagat Guide from 2009 to 2013.
"My experience at ICE was shaped by the tremendous quality of the ICE structors 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." Head Chef/Inventor The Cooking Lab. Co-author of "Modernist Cuisine: The Art and Science of Cooking," James Beard Foundation 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. ICE graduate '05.
"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." Over 20 years, has opened over 30 restaurants around the world including Nobu, Corton, Montrachet and Tribeca Grill. Past winner, James Beard Foundation Restaurateur of the Year and inductee in Nation's Restaurant News Hall of Fame.
"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." Executive Chef, Dos Caminos. Colorado native and UCLA history major, now recognized as one of New York City's top female executive chefs. Author of "Dos Caminos Mexican Street Food". ICE graduate '95.
"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." ICE Creative Director; Former Executive Pastry Chef, Le Bernardin; Past James Beard Foundation "Best Pastry Chef in America" Winner.