Recently, ICE has hired a slew of new Chef Instructors for both our Culinary Arts and Pastry & Baking Arts career programs. As the school grows and expands, we are always starting new career training classes and these new teachers will help teach new ICE students the ins and outs of life in the kitchen.
One of the new Chef Instructors, Hervé Riou, has been working in the food industry since 1975 when he started as an apprentice at Le Gerbe de Blé in Brittany in France. Subsequently, he worked in Paris, Dublin and Galway before coming to the US in 1989. Here, he has worked at World Yacht, Madison Square Garden and the Edwardian Room at the famed Plaza Hotel. From 1993 to 1997, Hervé was the Chef Owner of Chez Nous in Morristown, New Jersey. The New York Times awarded the restaurant three stars. Most recently, he was the food and beverage manager at the Seawanhka Yacht Club in Oyster Bay, LI and a consulting chef at Naturally Delicious Caterers in Brooklyn.
Joining Hervé in the Culinary Arts programs is Peter Striffolino. Chef Peter came to ICE after a ten-year stint at the Art Institute of Orange, California, where he was Executive Chef and Senior Chef Instructor. He has also owned and operated his own consulting company since 1997 involving corporate, hotel and private clients. During his career, he has been on the teams behind six hotel and 19 restaurant openings.
We’re excited for these new chefs to help prepare the next generation of chefs. There are five new instructors in our Pastry & Baking Arts program. Stay tuned for their bios!