Program Director, Culinary Arts
As a pre-med student at Johns Hopkins University, Sabrina Sexton found herself a less-than-inspired medical student. She followed graduation with stints waiting tables and doing prep work in Cambridge, a way of making sure that she enjoyed the restaurant industry in addition to just enjoying cooking.
In 1993, Sabrina returned to New York City — her hometown — and enrolled at ICE, where Director of Education Richard Simpson was one of her instructors. After graduation, she worked at Chanterelle. She later moved to Gramercy Tavern in 1996, where she first worked in the pastry department with fellow ICE graduate Claudia Fleming before switching to the culinary side and becoming the restaurant's Tavern Chef. In 1999, she made the move to full-time teaching.
Sabrina loves her students and is continually inspired by their drive and enthusiasm: "We're constantly dealing with students from so many backgrounds: those from the food industry, lawyers, firefighters, homemakers... you need to think of new ways, try new methods to reach students with different goals and expectations. I'm constantly finding ways to connect with people.”
Read more about Chef Sabrina:
Meet Chef Sabrina
Recipe: Hand-Pulled Mozzarella
Recipe: Garlic Scapes
Carving a Turkey on Live Television