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By Caitlin Raux

You couldn’t swing a spatula without hitting someone from ICE at the 2018 International Association of Culinary Professionals (IACP) Conference last weekend in New York City. ICE alums, students and employees popped up everywhere throughout the three-day conference. “As in years past, we felt proud to see so many ICE alums in attendance,” said ICE President Rick Smilow. In its 40th year, the conference featured hands-on workshops, industry-focused panel discussions, The Culinary Trust Taste & Toast gala, the IACP Awards Ceremony and, of course, great food and drinks — some of which was prepared by our very own ICE student volunteers.

IACP Culinary Trust

ICE President Rick Smilow with two culinary VIPs – Nancy Wall Hopkins, Senior Deputy Food and Entertaining Editor at Meredith (left), and Joanne Weir, James Beard Award-winning cookbook author and educator (right)

ICE hosted The Culinary Trust gala on Saturday at our Brookfield Place facility. The evening was dedicated to celebrating The Culinary Trust’s mission to grow the next generation of food leaders, and showcased six unique “Culinary Experiences,” which included exotic pairings, innovative techniques and adventurous cultural exploration.

Lior Lev Sercarz

Master spice blender Lior Lev Sercarz leading a hands-on course at ICE

Chef David Waltuck

Director of Culinary Affairs Chef David Waltuck


Local New York State Rye tasting at ICE



ICE Chef Robert Ramsey about to serve NYC harbor oysters


Max Bernstein from She Wolf Bakery at ICE

Master spice blender Lior Lev Sercarz leading a hands-on course at ICEAt the IACP Awards Ceremony on Sunday night at the Hilton Midtown, ICE President Rick Smilow caught up with a number of ICE alums, including host of the evening Gail Simmons, judge on the Emmy-winning series Top Chef. Alongside Louisville-based Chef Edward Lee, Rick presented this year’s Trailblazer honorees, chosen for their passion and impact in the food community. Said Rick, “The IACP is a very dynamic group because so many leading culinary communicators are members. Collectively, the organization has a huge influence on what America sees, reads and learns about food and cooking.”

IACP Awards

Before the IACP Awards at Hilton Midtown, (from far left) Chef Edward Lee, Adam Salomone, IACP Chairman of the Board, Laurie Buckle, editorial director, CookIt Media, Joe Yonan, Food and Dining editor, Washington Post, Gail Simmons, Top Chef judge, and ICE President Rick Smilow

Here’s a roundup of ICE alums and employees at the 2018 IACP Conference:

IACP Award Winners

  • Stacy Adimando — executive editor of Saveur, won the Instructional Writing on Food or Beverage With Recipes award for her Saveur article “Masa Appeal.”
  • Clare Langan — freelance culinary producer, accepted the award for Corporate Video or Television Series for Scraps, an online show featuring incredible feasts in unexpected places across the U.S.

Conference Attendees

  • Brian Adornetto — culinary instructor at a community college in Raleigh, North Carolina and freelance writer and recipe developer
  • Kim Baker, author
  • Gretchen Van Esselstyn — education programs director for the Specialty Foods Association
  • Gail Simmons — author, Top Chef judge  
  • Stacey Rivera— digital content director, Meredith
  • Stacy Adimando — executive editor, Saveur
  • Molly Adams — senior food editor, Feedfeed
  • Kristen Miglore — creative director, Food52
  • Sarah Copeland— NYC-based author, James Beard Award nominee, former food director, Real Simple
  • Jody Eddy — IACP winning cookbook author, James Beard Award nominee
  • Alison Tozzi Liu — editorial director, James Beard Foundation
  • Julie Hartigan — recipe developer and content creator (Real Simple, Weight Watchers, etc.)
  • Emily Peterson — ICE chef-instructor, IACP Award nominee
  • Jamie Tiampo — founder/owner, SeeFood Media
  • David Bonom — author, brand advocate
  • Stacy Basko — freelance recipe developer

 ICE Chefs and Employees Teaching or in Attendance:

  • ICE President Rick Smilow was a presenter at the Awards Ceremony
  • Chef Michael Laiskonis and Chef James Briscione taught hands-on classes at ICE on Friday
  • Chef Marge Perry, an ICE recreational chef-instructor, was a speaker
  • Former ICE employees Courtney Knapp, Todd Coleman and Anne McBride were all speakers

We’re looking forward to welcoming next year’s annual IACP Conference.

Find your culinary voice at ICE — learn more about our award-winning career programs. 


The James Beard Awards Semifinalists have been announced and we’re thrilled to share that a number of ICE alumni were included on the list. Donned as the “Oscars” of the food world, the James Beard Awards are one of the highest honors for food and beverage professionals in the United States. They’re also an opportunity for the industry to take a moment to recognize the hard work and achievements of those who push the mold and continue to make America’s culinary environment the dynamic, inspiring place it is today.

James Beard Awards

Here are the ICE alums named 2018 James Beard Award Semifinalists:

Outstanding Restaurateur

  • Zoe Nathan (Culinary ’01), Rustic Canyon Group, Santa Monica, CA

Best Chef: NYC

  • Missy Robbins (Culinary ’95), Lilia, Brooklyn, NY
  • Ann Redding (Culinary ’02), Uncle Boons, New York, NY

Best Chef: Northwest

  • Rachel Yang (Culinary ’01), Joule, Seattle

Best Chef: Southeast

  • Mashama Bailey (Culinary ’01), The Grey, Savannah, GA
  • Vivian Howard (Culinary ’03), Chef & The Farmer, Kinston, NC


Honored by Association

We were excited to learn that Kismet, the casual all-day Los Angeles restaurant known for inventive, veggie-forward dishes, was named as a semifinalist in the Best New Restaurant category. ICE alum Meadow Ramsey (Pastry ’02), who previously led the kitchen at LA hotspot Sqrl, heads Kismet’s pastry kitchen. Her pastry kitchen prowess no doubt contributed to Kismet’s honor.

Launch your culinary or hospitality career with ICE — learn more


By Danielle Page

“There is a comfort and safety of being behind the scenes,” ICE graduate Adrienne Cheatham said in a video interview with The New York Times.

Adrienne Cheatham

photo courtesy of Bravo

But on this season of Top Chef, Cheatham steps into the spotlight to compete for a chance to win — presenting her dishes to be judged by renowned chefs including James Beard award winner Lachlan Mackinnon-Patterson, celebrity chef Curtis Stone and most recently, three-Michelin-star chef David Kinch.

It’s no surprise to see an ICE alum competing on this popular show — past seasons have included ICE graduates Arnold Myint and Ashley Merriman, and ICE alum Gail Simmons lends her expertise as a judge.

Not only is Cheatham an ICE graduate, she also spent time as an ICE chef-instructor, sharing knowledge she gained while moving up the ranks at three-Michelin-star restaurant Le Bernardin, where she served as executive sous chef. After spending eight years at the restaurant, Cheatham joined chef Marcus Samuelsson at Red Rooster, where she eventually became executive chef. Recently, she left this role to pursue opening a restaurant of her own.

“There’s always something that happens that gets in the way of being creative,” Cheatham told the Times, in reference to working in someone else’s kitchen. On this season of Top Chef, however, lack of creativity has been no challenge for her. Take Adrienne’s impressive Quickfire dish in last week’s episode: a beautiful seared scallop carpaccio with watermelon radish, black radish, radish blossoms and yuzu.

Whether she’s on the line or on television, Adrienne’s cooking reflects her unique food perspective. “My [culinary] voice is a reflection of everything about me — not just what I like to eat, but the kind of person I am,” Cheatham told ICE in an interview. “So a dish that I put together is an expression of love, of happiness, of learning. It’s a reflection of all of my life experiences that have created the person I am, and translating that into the food that I create.”

Currently, Cheatham is still in the running with five other chefs to beat. Tune in to Bravo Thursday nights at 10 p.m. EST to watch Cheatham compete to win the title of Top Chef.

Click here to learn about ICE’s career programs.

By Caitlin Raux

In the words of Facebook COO Sheryl Sandberg, “If you’re offered a seat on a rocket ship, don’t ask what seat.” When Andrew Massetti (Hospitality Management ’14) was offered a position as Community Manager at Spotluck, the rapidly expanding restaurant app that solves the age-old diner’s dilemma, “Where should we eat dinner tonight?” he didn’t hesitate — he got on board. “We launched in New York with 250 Manhattan restaurants. Now, 8 months later, we have over 100 more, and we’ve expanded to Brooklyn, Queens and Hoboken,” Andrew tells me one afternoon at ICE. With a broad smile that rarely turns off, it’s pretty clear that Andrew is fueled by his job. Andrew’s willingness to take a risk on an idea he believed in, combined with his ICE education in hospitality and all things restaurants — from food production and kitchen management to sales and marketing — made him uniquely qualified for this burgeoning area of the startup world.

Andrew Massetti

Andrew Massetti, Community Manager of Spotluck

The idea behind Spotluck is simple. In a city like New York, where you can’t Uber a block without passing a slew of restaurants, the decision of which restaurant to choose can be a challenge. Spotluck provides a sort of restaurant roulette: take a spin on the mobile-friendly wheel and score a discount for the restaurant where you land. Andrew comes in at the point of access between the restaurants and the app — he introduces Spotluck to restaurant owners, explains to them how it works and shows them how it can improve their businesses. “Every restaurant in New York City has been acquired the same way — by personal touch. I’ve been to every single one and they know me by name,” says Andrew. Rather than chains or corporately owned restaurants, they focus on local, family-owned businesses, where the service they provide can actually make an impact. But it’s not a one-size-fits-all approach. “I work with each restaurant independently, because each has different needs,” Andrew explains. “If they have higher food costs, then I work with them on the discount amount. We want to bring in as many people as possible, but make sure it’s smart for each restaurant.”

Andrew wasn’t always on the hospitality path. The Long Island native received a business degree from SUNY Oneonta, and for a time, considered a career in finance. His mother was a banker and his father a teacher, and as his twin brother had already gone the teaching route, the finance world seemed logical. After college, however, Andrew started seriously reflecting on where his passions lay. “I loved restaurants, I loved traveling, so I figured I’d do something that took everything I loved and combined it into one.” He decided to research hospitality programs, which led him to ICE. “It wasn’t too long, it wasn’t too expensive, it wasn’t a Masters program. It was just the right amount of school to give me a basis in the industry.” Andrew enrolled in the hospitality program at ICE, where he started laying the foundation for the dynamic career ahead of him.

I loved restaurants, I loved traveling, so I figured I’d do something that took everything I loved and combined it into one.

When he started at ICE, Andrew was sure about one thing: he wanted to work in hospitality. But as he progressed through the Hospitality Management program, he was able to home in on where in that vast industry he wanted to be. Through his externship and class field trips to notable New York hotels, Andrew realized that he wanted to work in a “lifestyle” property — a hotel that offers high quality service in a more casual setting. “Our class took a trip to the Ace Hotel and I thought, ‘This is somewhere I can see myself working.’” With that in mind, he landed his first post-graduation position as a guest services agent at the Refinery Hotel, a hip boutique hotel housed in a former millinery factory and tea salon. There he cut his teeth on front-of-house operations, gaining experience doing something that seems to come natural to him — interfacing with clients. He knew, however, that his long-term goals were in another part of hospitality. “I used my front desk experience to propel me into sales and marketing,” says Andrew, who transitioned to a role as sales and marketing coordinator at the Knickerbocker Hotel, the famed hotel originally constructed by John Jacob Astor IV. It was an ideal position, and one he had no plans of leaving, until he was approached with the opportunity to join Spotluck. The Maryland-based startup was on the brink of expanding into the New York market and needed a person on the ground to form relationships with local restaurant owners. Andrew believed in Spotluck’s mission and took a leap of faith.


Spotluck in action

During his school days, Andrew took inspiration from ICE’s campus — New York City. “I loved being in the city, loved being in the hustle and bustle. I would walk around the hotels and see what restaurants were around. I was learning about the industry from just being there.” Today, a large part of Andrew’s role as Community Manager is hitting the pavement. “I’ve put in a lot of miles. I’ve walked probably every street in the city,” Andrew says with a laugh. Perhaps not every city street (Ed. note: figures estimate around 120,000 blocks in the five boroughs of New York), but he’s done an impressive amount of firsthand research on each neighborhood where Spotluck has a presence. He figures out what the needs are and combines those observations with his knowledge and training from the hospitality program to help local restaurants to bring diners in. “During the restaurant operations class, I learned about food costs, revenue per seat hour and all the math involved in operating a restaurant. For every restaurant, their goal is to fill each seat and turn each table as many times as they can. I learned that at ICE.” In a time when more and more customers are opting for delivery services, convincing diners to forego Netflix and takeout for a traditional restaurant experience is more challenging than ever. That’s why the service provided by Andrew and Spotluck is so valuable — to restaurants and diners alike.

A key player in a growing restaurant startup may not be where Andrew expected to be, but in retrospect, each step prepared him for the next. And he seems nothing if not thrilled with where he ended up. For him, the intersection between startups and hospitality is the perfect fit. “It’s a unique job. If I go out today and add another restaurant to the app, we’re doing good for the restaurant and for the community,” Andrew tells me. “The most rewarding part for me is knowing that what I do every day is having a direct impact on the company.” Oh, and the perks. Of course, there are excellent perks: “Our restaurants are great — they love to feed us.”

Ready to get on the path toward your dream career? Learn more about ICE’s career programs. 


By Caitlin Raux

On any given morning, you can find Christina Delli Santi (Hospitality Management, ‘15) quietly tending to the flower cart in the entrance of the Ace Hotel. For Christina, it’s a brief moment of peace and reflection, and an opportunity to check in with herself before she spends the rest of the day checking in with others. Soon enough, she’ll be assisting hotel guests, plowing through meeting after meeting and making sure everything in the hotel’s front office is copacetic — all part of her duties as Director of Front Office. A former hair stylist who left salons to pursue a career in hospitality, client satisfaction is a natural priority for Christina. “I love people — hearing their story and trying to help them — that’s hospitality to me,” says Christina.

Early on a Tuesday morning, Christina and I met in the buzzing Ace Hotel lobby, where laptop-wielding creative types were already competing for prime real estate at the cozy lobby tables. We chatted about her switch from hairstyling to hospitality, and how in just two years, she moved up the ranks to director-level at Ace.

How long have you been working at Ace Hotel?

I’ve been in the building for two years now. I originally started over at The Breslin [the Ace Hotel’s acclaimed gastropub, led by Chef April Bloomfield], through my externship.

So you studied hospitality management but started with a culinary position?

When I was looking for an externship, there was an alum who was working here at the time. ICE Career Services advisor Tessa [Thompson] reached out to him and told him that I was really interested in working at Ace or The Breslin. Originally, when I enrolled in the hospitality program, I wasn’t sure that I wanted to work in hotels. I enrolled in the program more for the event organizing aspect. I wanted to do weddings and parties. I figured I would work for a restaurant group or something like that. I never thought about working in a hotel. The idea of a bigger hotel wasn’t for me.

I ended up getting an externship at The Breslin. At first I was in the events department, doing a little bit of everything — working with the kitchen, ordering food and organizing private bookings for parties. It was really cool because it was exactly where I wanted to be, in terms of learning.

Christina Delli Santi

How did you transition to director of front office? And so fast!

A few months after I started, Ace was about to open another location in Pittsburgh and the front office manager left to work there. The front office manager had been there for a while — one thing about Ace Hotel, a lot of people who come here wind up staying. It becomes like a home that people enjoy coming to and working. The front office manager who left, Sean Walsh, actually works at ICE now as a teacher in the hospitality program. I wasn’t sure if I was ready to take his position, because it meant running a whole department — the bellmen, the front office, the rooms — but I knew that I loved it there and I could do it. So I just did it. I applied for and got the position as front office manager and stayed there for about a year. Now I’m director of the front office.

What does a typical day look like for you?

I love getting in super early, when the lobby is still quiet. It can get a little crazy-busy, so I love arriving around 7:00am. The first thing I do is review the VIP arrivals. I do a walk-through of the lobby, because this is the “shared space” and we have to communicate with all the other departments, from housekeeping to engineering to the Breslin staff, about it. Then I check the flower cart, which is my moment of peace for the day. I grew up around flowers because my parents own a flower shop, so that’s the moment I take to meditate on what the day will bring. After that, the day really revs up: I see who’s coming in, read the guest preferences, make sure everything is ready. We have guests that have been coming here since we opened [in 2009]. I think our number one guest has been here 200 times. We get a mixed crowd of really cool business travelers, like startups and bloggers, who really enjoy the lobby vibe. My team reviews the names of all guests who are coming, so they see if we have VIPs, or if someone works for a certain company or industry, we’ll write them a special note or do something that pertains specifically to them. I meet with all of the department heads at 9:30am and everyone goes through their whole day. We group in the morning, then we break and talk to each other a million times per day. The morning is about getting people out the door and the afternoon is about getting them in. I usually come to the desk around check-out time to see how guests enjoyed their stay. Then I come back at check-in time to make sure everything is flowing properly. It stays pretty busy. Sometimes I don’t realize I’ve been here for 12-14 hours. Ace hotel

You said you were a hairdresser before switching to hospitality. What inspired that career change?

I became a hairdresser right out of high school. I’m from north [New] Jersey and I didn’t really know what I wanted to do out of high school. I didn’t think college was for me, so I went to cosmetology school when I was 18. I was a hairdresser for about 10 years. I had so much fun with it, working in tiny salons throughout Jersey before joining a bigger company called Toni & Guy, to advance my career. I loved it because you’re always giving something to people — helping them if they have a bad day or giving them a new hairstyle. I love people — hearing their story and trying to help them — that’s hospitality to me. Eventually I started managing salons, and was offered the opportunity to become a partial owner of a salon. I was 28 at the time — I’m 30 now, so this was pretty recent. But I wanted to try something new. As I got older, school seemed more interesting to me. I actually wanted to go to class and learn. I knew I wanted to go back to school and get into hospitality and events. I had some experience with organizing events while working in the salons. I found ICE and thought [the hospitality management program] was perfect because I didn’t want to go to school for three years. I’m the kind of person who’s very hands-on — I learn things on the job.

It’s interesting that you began the hospitality program with event-planning goals. A lot of people aim to work in more traditional hotels and tourism positions.Christina Ace hotel

I definitely came with an event-planning motivation. I wanted to learn how to break down budgets and plan events, and expand my food and beverage background a bit.

Do you keep in touch with anyone from the ICE hospitality program?

I do. It’s hard because everyone is so busy all the time. But I always float around opportunities that come up at the hotel. I’ve interviewed three people I graduated with for various positions here. I think I talk to Tom [Voss] the most. He called me last week to ask if he could bring hospitality students in for a tour.

What is your favorite part of your job?

I really love the people I work with. I think it’s so important to work in an environment with passionate people. At the end of the day, we do the same thing. The people who have worked here for years and have been in the industry for so long, they do the same thing most days. You check people out, check people in and create an experience for them. But every day, it’s so fun to work with the people here because everyone has so much passion. I think we’re the type of company that we don’t just have the same thing going on. There’s always new artwork in the galleries and fun events going on. It’s not your traditional hotel. We get to have a lot of fun. Our guests become our friends. If they’re having a bad day, they can come talk to us. But my General Manager always says, “Take care of the internal (employees) first, and then the external (guests) will follow.” Because if you take care of your team, they, in turn, will be able to take care of your guests.

Ready for an exciting career in hospitality with opportunities around the globe? Click here to learn about ICE’s award-winning career programs. 

By Caitlin Raux

In 2011, Illtyd Barrett (Management ‘12) was on a mission: to put Welsh cuisine on the map. A builder, an artist and an experienced cook, he had all of the ingredients for a restaurant — except the business savvy, which is why he enrolled at ICE. There, he met Tom Coughlan (Culinary/Management ‘12), a young, aspiring chef who had recently switched courses from finance to culinary arts. When Illtyd was ready to open a restaurant, Tom’s “job application,” famously captured by the New Yorker (presenting two quarts of blood and pig skin from a freshly slaughtered swine), instantly landed him the head chef position. Today, the two ICE grads are serving up Welsh cuisine at Sunken Hundred in Brooklyn, which has quickly become the center for Welsh culture outside of Wales. The menu features Welsh specialties like lamb pasties and Gwaun Valley trout, and seaweed foraged on the coasts of Wales pops up in unexpected places, from cocktails to desserts. Like a Welsh version of Cheers, the space has the cozy feel of a neighborhood pub — only one that serves refined and delicious food.

Sunken Hundred

On a Friday before the rush of dinner service, we caught up with Illtyd and Tom at Sunken Hundred. They invited us to sample their seaweed-laden fare (warning: the bar snack of laver seaweed fried into salty, light puffs is highly addictive), and dished on Welsh cuisine, their path to opening a restaurant and the importance of choosing a good business partner. Said Tom, “If you are ying, you need to find your yang.”

ICE: How did you guys meet?

Tom: We were in class together at ICE. I taught Illtyd how to copy and paste. That was our first interaction.

Like with a computer?

Illtyd: Yes, these bloody things get on my bloody nerves. I’m all about chisels and tools and things like that. I remember we were in the Excel class and I had no idea what spreadsheets were. Copy and paste what? What the hell you going on about?

Tom: Yeah, we sat next to each other in our management class and just hit it off.

And that’s how it all began?

Illtyd: I was always really impressed with Tom’s dedication, and I still am to this day. I mean, we had a lot of things in common in our approach to food and why we enjoy it, I suppose. When my brother and I were planning the restaurant, I spoke to Tom and I asked him if he had ever slaughtered an animal. He decided on a fully-grown male pig. I said good luck — because it’s a horrible, really awful thing to do. I know because I slaughtered cows and calves on my family’s dairy farm.

Illtyd Barrett

Illtyd Barrett, owner Sunken Hundred

It’s messy work I imagine.

Illtyd: Yeah, it is. But to prepare an animal like that you have to respect the animal. To do that to a fish is one thing, but a big mammal is totally different. And I asked him, “Can you give me a pound of skin and two quarts of blood?” That was on a Friday. I wanted it to make a Malaysian pig blood curry. And he ended up bringing it to me in on Monday and I felt so guilty, so horrible!

Tom: I chose to do it. The opportunity arose and I was excited to do it, too.

Illtyd: I was really impressed.

And so he passed the test?

Illtyd: Well it wasn’t a test, but I was really impressed. Tom has got a very mature head on his shoulders.

So why, of all the culinary schools, did you choose to come to ICE?

Tom: I went to four years of business school at Fordham. I had contemplated culinary school beforehand and halfway through Fordham, when I was skipping class to go to the butcher shop and cook, I realized I definitely needed to do this professionally. I wanted a quick program, so I graduated and started at ICE two months later.

Tom Coughlan

Tom Coughlan, chef Sunken Hundred

Did you have visions of opening a restaurant?

Tom: Oh yeah, totally. I wanted an entrepreneurial focus but food was also very important to me so, that is why I did the dual diploma program [Culinary Arts and Restaurant & Culinary Management]. I knew I didn’t just want to be the best line cook in the city. I wanted to understand the full picture of how a restaurant operates and how it runs, and be able to know every part of it.

Illtyd: Yeah, with me I suppose I needed to get a grasp on management. I knew that as much as I loved cooking, I am just too old to be in the kitchen now. For years, the family wanted me to get in the kitchen and I had done some chef’ing for a while and I loved that but I’m really more into construction. I build places and I build bars and as much as I loved cooking, I realized I don’t want to be in the kitchen. I have done my time.

You were born in Wales?

Illtyd: I was born and raised Pakistan. And it is absolutely magic. [Ed. note: Illtyd was definitely born and raised in Wales.]

Right. Where did you do your externship?

Tom: I did my externship at [a popular restaurant in New York City] because I figured I should see what fine dining is like. I [expletive] hated it.

Oh yeah?

Tom: Oh yeah, immediately I was like this is everything I dislike about the food industry and cooking. Spending two hours cutting radishes to have someone go these are too big and then throw them in the trash.

A lot of students who go to culinary school feel like they should go to a fine dining restaurant even if they don’t want to work in fine dining because it teaches you things. Do you feel like it taught you certain things about how you run your own kitchen?

Tom: It taught me to get used to getting yelled at. I learned a lot of what I didn’t want, which is ultimately positive; seeing what doesn’t work and what you dislike is important. From there, I went in the completely opposite direction and started working with Alex Raij and Eder Montero at Txikito. During the two years I worked with them, I built my palate and learned that food should be fun. I could take a very traditional dish that takes hours to make and think: how can we cook this in two minutes during service. That was way more helpful than being yelled at for cutting a radish too big.

Illtyd: My externship is my life.*

Sunken Hundred

Cocktails with Seaweed Puffs

What aesthetic were you going for with the interior of Sunken Hundred?

Illtyd: Wales. That’s how I described what I wanted to Julia Heyer from ICE [Ed. note: Julia is an instructor in the Culinary Management Program and a restaurant consulting expert]. She was our teacher and then we used her as our consultant when we opened.

That’s fantastic!

Illtyd: She told me once, “It’s like a love letter to Wales.” And that was spot on.

So romantic.

Illtyd: No, it is. I mean the color, the hemlock wood — it’s all very symbolic. I just wanted it to be very informal. Very simple. It is Wales.

What kinds of things did Julia advise on?

Tom: Everything: the menu, the look, the concept, the legal things, the marketing — everything. We spent an hour and a half each week with her for three months.

Illtyd: It was money well spent. My brother is a very accomplished lawyer and has a business mind and he was grateful for it, too. He agreed it was worth it.

What about the skills you learned at ICE, do you draw on those a lot as well?

Tom: Oh yeah.

Illtyd: Even just the software we got from ICE.

Tom: We have a big spreadsheet from ICE that we still use. The Culinary Management program was like an 8-month case study on how to run a restaurant. Everything I did in undergraduate was just general business. At ICE, you got to build your own business, start your business plan, be able to see it all the way through and have professionals help you all along. That was invaluable.

What advice could you offer to aspiring restaurant owners for choosing people to go into business with?

Tom: In order to be successful, you need to be able to listen to somebody else’s ideas and be able to work together. And be able to have calm disagreements because no one person is always right. No one can do this by himself. No one is the sole genius in any restaurant. [Illytd and I] balance each other. We have very different skill sets. We also think very similarly on some things. We have always connected very well on food. I couldn’t have done this without Illtyd — I couldn’t have opened a restaurant. I had no idea how to build the bars, build the tables or how to deal with the electrician or construction workers or any of that sort of thing. I don’t know any of the legal stuff that Dom, his brother, brought to the table. If you are ying you need to find your yang.

Illtyd: I think that communication is key, obviously. And I think, as Tom touched on, to recognize each other’s strengths and weaknesses and to be able to acknowledge those easily and genuinely is also essential. The shared love or desires is especially important in a restaurant partnership. You have to have a common desire, which for the two of us is obviously food and a lust for taste, something that I think I identified in Tom when I met him at ICE. I like liver and calves and brains and I like getting my hands dirty and Tom likes that, too. Tom is very stubborn and I am very stubborn. Tom is very bloody-minded and I am very bloody-minded.


Fish Churros

What are the challenges in introducing Welsh cuisine to people who don’t know anything about it?

Tom: We are figuring it out as we go along. We have a lot of traditional dishes and a lot of my takes on traditional dishes, like Glamorgan sausage and lamb pasties. I took each one and figured out how to make it more approachable to the consumer, and making it quick and easy in a restaurant setting. We also have seaweed throughout the menu, and all the seaweed is foraged for us on the beaches in Wales. Then we said, Alright how many things could have the seaweed in them? Can we make a seaweed cocktail? Awesome. Can we put the seaweed in ketchup? Can we put the seaweed in dessert?

Illtyd: In a beautiful, hidden little valley by the coast, just north of where I grew up, I used to fish for brook trout. I said to Tom, “Let’s talk about new things we could do with this idea.” I explained to him how the stream here is full of trout, and that in this little valley, there is wild garlic, rosemary, parsnips and mushrooms — it is a beautiful thing. And Tom came up with this gorgeous mushroom curry trout with parsnips and shitake mushrooms. It is amazing. I will argue with anyone who says that that is not a contemporary Welsh dish.

Because people say it is not authentic enough?

Illtyd: Well, I say it is. I say it categorically is — it is based on ingredients that are found in the Gwaun Valley, end of argument.

What is it about this that makes you get out of bed and want to do this every day?

Illtyd: Well, I want to stay in bed right now. No, really, it’s what I have always wanted to do. I have always loved the whole culture of bars and pubs and restaurants. I am absolutely passionate about it. And I am sick of nothing being Welsh in New York City. I have been saying the same thing over and over and I know Tom is sick of hearing this all the time but you know, I want there to be a Welsh presence and it is actually happening and that is why the government — the Welsh government is amazed by it. Because this is the center of Welsh culture outside of Wales.

Want the tools to launch the (successful) food business of your dreams? Click here to learn about ICE’s career programs.

*ICE’s Restaurant & Culinary Management program does not have an externship component.

By Caitlin Raux 

In a dining room on the ground floor of the Whitney Museum, where an open kitchen sits across from a towering glass wall and not an inch can escape the natural sunlight, I met with Suzanne Cupps (Culinary Arts, ’05), executive chef of Untitled. With a menu featuring colorful contemporary American cuisine, Untitled has enjoyed warm critical reviews, including a place on the New York Times “Critic’s Pick” list. Suzanne has played no small part in the restaurant’s success.

Though she began at ICE without knowing how to hold a knife, Suzanne, a former math major, was a disciplined student and a quick learner. By the time she graduated, she was ready for the New York restaurant scene and earned her stripes in the kitchens of Annisa and Gramercy Tavern before landing a gig as chef de cuisine at the buzzy new meatpacking restaurant, Untitled. Recently, Suzanne scored the enviable position of executive chef, not to mention the right to call the restaurant her own — something she does with a discernible note of pride in her voice. She’s transitioned from top student to head teacher, creating not only a menu, but also an atmosphere from the top down, one that allows for questions, experimenting, mistakes, and ultimately, learning — more learning, Suzanne thinks, than the traditional, chef-as-dictator style.

Chef Suzanne at Untitled (credit: Melissa Hom)

On a recent Wednesday afternoon, Suzanne took a quick break before dinner prep to chat with me for the ICE blog.

First, congratulations on your promotion to executive chef of Untitled! What are the changes that go with this new title?

Michael Anthony [Managing Director of Untitled, as well as Executive Chef and Partner of Gramercy Tavern] is very trusting, so he allowed me to know about financials and hiring and the other management things when I was chef de cuisine. With his help, I was running the restaurant already. I think the biggest difference is that Mike’s not here anymore. It wasn’t that I took over a bunch of different duties. It’s just that now the responsibility of making sure the business succeeds falls on my shoulders. I was invested as chef de cuisine, but now even more so because it’s my restaurant.

Do you still get to spend time in the kitchen?

Oh yes, definitely: I’m actually working the grill station tonight. In fact, I think that’s the hardest part about the job — there’s a lot of emails and paperwork but I try to spend as much time in the kitchen as I can. I would say on a normal day, I spend 70% of my time in the kitchen.

What does a “day in the life” typically look like for you?

There’s a lot of running around. One of the things that’s unique and challenging about our space is that we’re located on three floors. Untitled is here on the ground floor, our prep kitchen is two floors down and then we have another restaurant, Studio Café, on the 8th floor. That separation can be a challenge — to be in the right place at the right time. My job is a lot about being available. I have a list of things I need to do and only about 20% of that gets done because I get pulled around. Sometimes it’s a busy service and they need extra hands, sometimes a meeting pops up, or I have to sit and chat with an employee, or work on a special. I get pulled back and forth. But I’ve always liked multitasking rather than sitting at a computer or being in one spot all the time. It’s a little different each day, which I like.

Are there any aspects of your job that people might find surprising? 

I think people think of a chef as just creating dishes. That’s probably what I do least in this role. Running a business is the main priority. Often people don’t realize how much time and effort it takes to manage labor and food costs. Also, I feel that a lot of people picture a chef as ordering people around and making demands. Here, we try to take more of a teaching approach. Instead of telling people what to do, it’s showing, asking questions and allowing cooks to be part of the creative process.

Did you introduce that from the top down? 

Yes. It’s something I learned from Anita Lo [chef owner of the acclaimed restaurant Annisa, which closed in May 2017] when I worked at Annisa. She was very open to allowing us not just to make mistakes, but to really learn on the job. Also, Mike was a big teaching mentor. When I went to college, I was an education minor and I thought I would end up in teaching. It didn’t work out, but this is a bigger teaching job than I ever could have imagined.

It sounds like you’re moving away from the militant kitchen prototype.  

For me, it’s about how people respond. Not only do you make people feel good when they come to work, you also get the response you want. Sometimes when the action is negative or too short people respond in a closed off way. It doesn’t allow them to show their personalities or be creative. I’ve found that this style works better, as a way to manage. It doesn’t mean that we drop standards. We just do it in a more respectful way.

I read that you’re from South Carolina. What were family meals like growing up?

I grew up in South Carolina but my family’s not southern. My mom is from central Pennsylvania and my dad’s from the Philippines so we did not eat southern food —no grits, no fried chicken. I mostly ate Filipino food and rice and some traditional American food.

Was cooking a big deal at home?

My mom cooked every single night. She had a very balanced approach to eating, but I was not into cooking when I was younger. Food bored me — it wasn’t until I moved to New York that food started to be interesting to me. Even when I started cooking, I was more interested in the cutting and precision. Then I started enjoying different flavors of food.

You went to culinary school basically carte blanche, isn’t that right?

Yes, I knew nothing. I failed the first herb test because I didn’t know the difference between parsley and cilantro. I remember taking those potatoes home and trying to dice them for hours and hours. I had never held a knife. I didn’t know a thing about cooking. But I enjoyed it. It was all so new. It’s hard to remember how I felt back then, now that I’ve done those things so many times.

What were your goals when you set out from culinary school?

I didn’t know anything about the New York restaurant scene. I heard someone in my class say that Gramercy Tavern was a good restaurant so I went there to trail and ended up doing my externship there. That was before Mike was there. I had also heard someone say that Annisa was a good restaurant, so when I was done at Gramercy I went there. It was the only place I ever interviewed or applied. Anita hired me on the spot.

Was she your mentor?

Yes, Anita and Mike. I was very fortunate to fall into two kitchens that had great chefs. I think that’s why I really started to enjoy cooking.

They must have seen something in you, too, that made them want to mentor you.

With Anita, I paid attention and picked up things quickly, and I think she saw that right away. For Mike, by the time I started working with him I had been working with Anita for five years, so I had gained a lot of skills before going to his kitchen.

What advice would you give to culinary students starting their careers?

It’s not for everybody, but I would recommend working in restaurants first, even if it’s just a short period of time. It doesn’t matter what you want to do in food. Restaurants are a great place to see as much as you can. You get to work with more products and work on bigger teams, generally. You also reinforce those skills you learned in culinary school. It’s important to go somewhere where you’ll actually learn, too. It’s one thing to follow a chef’s instructions and do what they say. It’s another to learn how to cook yourself and learn to season food yourself. It’s important to pick places where you can find a mentor or learn from the other chefs. Also, pick a place where you like the food.

Are there any chefs that inspire you?

Lots. New York is cool because you can be inspired by not just the fining dining chefs. There’s something to learn in a small hole-in-the-wall place, just like there’s something to learn from a long tasting menu.

Are there any menu items you’re particularly excited about?

I’m making the spring menu more fish-heavy, so I’m excited about adding more seafood to the menu. That’s how I like eating in warmer weather. It’s a bit lighter. It’s not the only thing we cook by any means, but I like the delicate nature and the cookery of fish.

If you’re going out for a night with friends, what are your go-to places?

I like Uncle Boons. I also like a newer restaurant in Brooklyn called Insa. The chef Sohui Kim, who’s also an ICE graduate, actually came out of Annisa, too.

What’s one restaurant on your hit list?

Le Coucou. I’ll have to save up for that one.

Ready to launch your culinary career? Click here to learn more about ICE’s career programs.

By Caitlin Raux

Gaby Melian (Culinary Management 05’, Culinary Arts 05’, Pastry Arts 06’) is hard to pin down with words because she’s so many things: chef, teacher, official Food Revolution ambassador and, most recently, test kitchen assistant at Bon Appétit — the holy grail for test kitchen chefs. The Buenos Aires native has an infectious energy that she’s not shy about sharing; throwing her arms around a dozen ICE chefs and employees when she paid a recent visit to her alma mater. A slightly-less-than-compulsive organizer with an intuitive sense of the makings of a good recipe, she’s the perfect person to keep a fast-paced test kitchen on track. Gaby was kind enough to pop over from the offices of our Condé Nast neighbors to chat with us for an ICE blog interview.

Tell me about landing your job in the Bon Appétit test kitchen.

I opened the weekly alumni email from ICE and there was a listing from Bon Appétit magazine for an assistant to the Test Kitchen Manager. I remember I sent Brad Leone, the Test Kitchen Manager and also a graduate from ICE, an email saying “I can’t wait to put my gloves on and do your dishes,” and they called me right away! And then I had an interview with him and Carla Lalli [Music], she’s the Food Director, also a former employee of ICE, and I started in June of last year. The first week there, I was like, these people are crazy, everyone is so happy, what do you guys eat for breakfast? I love it and I’m learning a lot. Because it’s a test kitchen, you have to work with food editors and chefs and you get to test the recipes, or “cross test” — that’s how you say it. I’d like that to be my next step forward, a full-time cross tester.

One day I told the team that I make empanadas to earn extra money and they begged me to try them. I brought my empanadas to work and they tasted them and someone said, “Why don’t we do an article on empanadas?” And I said, “Sure!”

It was great because I got to see the whole recipe writing process — it’s super interesting. I was guided by Rick Martinez, a chef who’s been at Bon Appétit for a long time. You have to go in baby steps, beginning with writing the recipe — they have a specific way of writing recipes so I’m learning that. But I love recipes. I sit down with recipe books and just read them. I can read a recipe and tell you if it’s going to work or not.

I feel like some people have an intuitive sense about making things really flavorful and adding the right kinds of flavors.

Exactly. Like the other day a food stylist for Epicurious was styling something and asked, “What do you think of strawberries and dill?” and I said, “Ehhh, maybe…” and then they put it together and we tasted and it was a total no. Working at the magazine you get to see the whole process, including when a recipe gets cut. They try to use recipes that everyone can understand. That’s where a cross-tester comes in — you look at a recipe that you’ve never seen before and you have to be able to reproduce the recipe and have the final product looking more or less like the picture. So there’s a lot of photography, a lot of tasting — I’m not kidding, I eat food all day. You have to!

There are definitely worse jobs. What advise would you give to our students who are interested in working in test kitchens?

I’d say go for it. Follow someone who you think has great, amazing recipes. You also need the culinary school experience. We have just one person working with us who didn’t go to culinary school but he worked in amazing restaurants. He’s only 26. But one in a million are just born with it. Even people who are writing about food went to culinary school. It has become such a big thing to be a chef. I think you need to have that base to set you apart. Going to culinary school also tells you if you’re cut out for it or not. I know it’s a risk if it doesn’t work, but it’s not like you can just walk into a restaurant anymore and start working, unless you come from a restaurant family or you’re Daniel Boulud who started working at 13. This is not France in the 70s. Millions of people want to do it. But also don’t get stuck on one thing. Venture into other areas too. That’s what culinary school gives you — the credentials to venture into other things. You can end up being a manager or a prep cook. And maybe you don’t want to be a prep cook all your life, but you need that experience.

Was cooking a big part of your life, growing up? 

Yes. My grandma was an amazing chef. Her mom and dad were from France, so they had a French culinary background. Interestingly enough, when I went to culinary school there was a whole module on French food and I thought, Hmm! My grandma cooked this but she called it something else! My dad’s side was into cooking, too — they were more Spanish-influenced and a teeny bit Italian. Although in Argentina, everyone has some Italian in the family. We were really encouraged to try everything. We were in the kitchen always, making messes in my grandma’s pantry.

I’ve always loved cooking and entertaining. When I was in college and didn’t have much work, I would make cakes and sandwiches. My dad is an artisan and he would sell silver and leather goods at outdoor markets. I didn’t have a stand to sell food, but I would sell it to the vendors.

Did you know you wanted to cook professionally?

Growing up I wanted to be a lawyer and a detective, but I thought it would be a long commitment so I went for journalism. I also have a degree in education. Teaching is my passion. I like to speak in front of people and tell them what to do (laughs). I’m also a born organizer. I’ll go to your desk and de-clutter the whole thing.

Maybe you can stop by after this interview.

Seriously, since I was eight years old, I would fold my mom’s clothes. I’m not OCD, but I like everything organized. That’s what I’m doing in the kitchen now. I reorganized the pantry, the baking cabinet. I’m the newest one but when they can’t find something, they say, Ask Gaby. I’ve also helped restaurants that are opening to set up — to make sure they have a good flow. So the magazine is giving me the freedom to use my skills.

What would be your dream job?

My dream is to have a little Volkswagen van, like a camper van — it has to be green of course, because that’s my color. I’d have my equipment in the van and go from school to school, teaching children how to cook. Like a “school on the go.” I’m also a Food Ambassador for the Food Revolution with Jamie Oliver — I love him. I’m the Jersey City Food Revolution Official Ambassador, besides all the other things I do.

Tell me about a day-in-the-life in your current role.

I’ll walk in at around 10:00am. We’ll receive the orders from Fresh Direct and we have to unload all of the boxes. We only have one walk-in. People get surprised because they think we’d have a big walk-in. But because our ingredients change every day, we keep a lot of things on-hand, but not in large quantities. At least three times a day I go shopping. I do a lot of shopping and I love it. I go to Whole Foods, Eataly and Kalustyan’s — it’s the biggest spice market, in the middle of what they call “Little India.” If I cross-test a recipe, I’ll usually do it before 1:00pm, because that’s the time when we get super busy. All the chefs have to present for the editors. The editors have a table in the middle of the kitchen. You have to set up for them.

Is that every day?

Every day. We also have a lot of demos, like companies sharing their products with us. Yesterday, we had a demo from the NBA — the National Bison Association — so we ate bison and learned a lot about it. There’s an educational side of it. Then the day is hectic between 3:00-5:00pm. If I’m helping Brad, I have to make sure all of the orders are in for the next day.

My goal is to eventually become a cross-tester full-time. I joke around and say, “I’m the last pickle in the jar.” But Claire Saffitz, who’s another editor, tells me, Oh, Gaby, what would we do without you? I keep them on track. But we have fun. There’s a constant fun side to it.

Ready to launch a limitless career in the culinary world? Click here for more information on ICE’s career programs.

When we hear about ICE alumni being recognized for their accomplishments in the food and hospitality industry, we feel like parents of an Olympic gymnast who just nailed a perfect landing — thrilled. With the announcement of the James Beard Award nominees, we’re both thrilled and proud of the ICE alumni who made the list — plus we’re rooting for them to take gold when the winners are announced this April (Media) and May (Restaurants and Chefs). We’re pleased to share the following ICE graduates who were nominated for the 2017 James Beard Awards:

James Beard Award Medallion

Media Awards

American Cooking

Deep Run Roots: Stories and Recipes from My Corner of the South
Author: Vivian Howard
 (Little, Brown and Company) — Culinary Arts, 2003

Video Webcast, Fixed Location and/or Instructional

Kitchen Conundrums with Thomas Joseph
Airs on: and YouTube
Producer: Greta Anthony
 — Pastry Arts, 1995

Restaurant and Chef Awards

Best Chef: New York City (Five Boroughs)

Missy Robbins — Culinary Arts, 1995
Lilia –
 Brooklyn, NY

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Rachel Yang — Culinary Arts, 2001
Joule — Seattle, WA


We’re also proud of alumni who worked closely with this year’s nominees, including:

Outstanding Chef

Gabrielle Hamilton
 Restaurant — New York, NY (Ashley Merriman (Culinary Arts, 2004) is co-chef)

Best Chef: West (CA, HI, NV)

Jeremy Fox
Rustic Canyon Wine Bar and Seasonal Kitchen — 
Santa Monica, CA (Zoe Nathan (Culinary Arts, 2001) is co-owner)

By Caitlin Raux

On a recent Thursday, I had a late morning phone chat with Aaron Fusco (Culinary Arts ’10), sommelier at Daniel. At 31 years old, he’s relatively young to be holding a top rank in the wine program of one of New York City’s most eminent restaurants. Just a couple minutes into our conversation, however, his affable yet polished nature came through. Together with Aaron’s passion for fine dining, it makes sense that he should be managing the expectations of (and schmoozing with) some of the most demanding customers in the industry.

Sommelier Aaron Fusco

Aaron was kind enough to offer us a sneak peak into a day in the life of a sommelier at Daniel, and to answer some hard-hitting wine questions, like whether the best sparklers come from France and if screw-top wines really merit their bad rap.

Was food a big part of your family life growing up?

Somewhat. My grandma was a really good cook and we all really enjoyed dinners at her house, though I wasn’t involved in the cooking very much. It wasn’t until after college, when I had time to focus on other things, that I realized I loved cooking. I just enjoyed it — the productivity and the tactile experience of cooking. I started watching Jacques Pepin programs and it went from there.

What did you do before ICE?

I studied economics at McGill University. Then I took a year in between graduating and starting the program.

That’s quite a change, economics to culinary arts.

I was spending summers working in a law firm, getting a feel for the 9-5 corporate life. That was motivation to do something a bit more fulfilling.

Tell me about your decision to enroll at ICE.

I was doing a lot of cooking at home and I wanted to make a transition into the industry. I considered other schools but I thought it would be crazy to enroll in a two-year program. Then I started looking at ICE and a couple other schools and decided on ICE. The main difference was the externship — I thought the externship was a better way to get good experience.

Were there any instructors or modules at ICE that stood out to you?

Yes. Chef Chris Gesualdi was by far the strongest teacher that I had. He had the real experience in terms of working in the best New York restaurants and was very interested in studying advanced techniques. This was a period when molecular gastronomy was a little more en vogue than it is now. I did a lot of recipe testing and extra-curricular work with Chef Chris, which was great.

Was that your first exposure to modern gastronomy and fine dining?

Absolutely. I was very naïve when I started the program. I didn’t know too much about the New York restaurant scene or the leading chefs outside of the celebrity chefs. Chef Chris helped open my eyes to Alinea and WD~50, which were the big places at the time. He was someone who had been in the industry so long but was still invigorated by what was around him.

How did training as a chef translate into working in wine?

I did my externship at Picholine, which was a two-Michelin star restaurant at the time. I continued to work with the chef after my externship and followed him to a couple of different restaurants. After about 15 months, I decided to make the transition to front of house. From there, it took another two years until I discovered wine and really got into it at Daniel.

What was your first job at Daniel?

I began in July 2012 as a busboy and within a year I was promoted to assistant captain. That’s when I started getting into wine. I was working for just under two years before I became a part-time sommelier.

Going from the kitchen to front of house as a busboy is a substantial change. Did you know you wanted to eventually be a sommelier when you began?

I first worked at Tocqueville — they helped me make the transition from back of house to front of house. I spent 9 months there, getting the hang of things, and then I made my way to Daniel. I had the mindset of I want to work in the best place possible. I figured that the learning curve would be higher.

What’s a day in the life like as a sommelier at Daniel?

I arrive at work at 3pm. I say hi to the management team and let them know I’m there. Then I do a little bit of set up in the dining room. I go downstairs to the wine cellar, say hello to my boss, take a look at the reservations for the evening and make a game plan for service itself. Then we usually have a handful of deliveries to put away — wines that need to be checked in and sorted in the wine cellar. Some evenings, we put some wines aside for private events and do restocking. Then we have lunch, a meeting and service. Service entails speaking with guests, opening bottles and keeping an eye on the tables I’m responsible for. At the end of the evening there’s usually restocking to do in the large cellar and smaller fridges upstairs; I say “smaller,” but there’s still a couple thousand bottles. That’s pretty much it. It’s really focused on service — there’s not as many behind-the-scenes tasks. The majority of work outside of the cellar is interacting with clients.

Now for a few wine and industry questions: It seems like the wine industry is changing in that people are having more fun with wine — taking it less seriously. What are your thoughts?

I totally support the idea of wine drinking becoming more casual. I enjoy wines that have a cerebral element to them, but that’s not to say that every glass of wine you drink should be analyzed to death. It’s a visceral and emotional experience, and if you want to dive deeper that can be fun and compelling. But at its surface, wine should just be enjoyed.

What’s your process for learning wines?

When I started, Raj Vaidya, the gentleman who runs Daniel’s wine program, encouraged me to take an autodidactic approach to wine. He told me, Anything you don’t know, go home and look up, and if you still don’t understand, then come ask me. If you do research on your own, it sinks into your brain a lot more than when you’re told something. So that’s what I did. The tasting side is taken care of at work. We have a policy that when we open a bottle, we pour a half-ounce for ourselves, to analyze the wine and make sure it’s in good condition for the guest. In a given night, I taste upward of 30 wines. Then I have a large stack of books and do a lot of reading.

You’re on a date and want to impress someone — what region and year is your go-to?

It really depends on a person’s taste. It’s hard to have an overarching standard. Still, I’d say Champagne is the best way to impress somebody. There are few people who dislike Champagne. I’d recommend getting away from the Roederer, the Krug and the Moët and find a nice grower-producer of Champagne. Then you can talk about how you’re drinking a wine made by a producer family in a small town.

What about a funky sparkling wine from a lesser-known region?

Those are fun, but not always the most refined. I tend toward something refined, smooth and approachable. I’m less interested in rustic wines with sharper edges.

So you’re saying that Champagne makes the best sparkling wine?

Hands-down, absolutely (laughs.) Well, I would say the most complex. If you’re looking for complexity and wines driven by terroir, then Champagne is the answer.

What about screw-tops? Are those always inferior wines? 

I don’t have a ton of experience with screw tops. But you’re placing wine in a 100% anaerobic environment, which overtime could put “reductive taints,” as they call them, into the wine by not allowing for any passage of oxygen into the bottle like a cork would allow. I think for aging wines, it’s not a good thing. But for young, fresh wines, there’s nothing wrong with screw top. Plus, you can get to the wine easier.

Ready to launch your culinary career? Click here for more information on ICE’s career programs.

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