Chef Anthony Ricco, ICE alum and executive chef of The William Vale, has a passion for feeding people — very well. The Brooklyn-native and former executive chef at Jean Georges’ Spice Market combines his culinary training and his unique style in every delicious dish that he creates. Though his roots are Italian, his culinary voice comes from a different part of the globe — watch the video to discover the inspiration for Chef Anthony Ricco’s culinary voice.

Find your culinary voice with ICE — learn more about our career training programs.

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At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.

When we asked Chef Bill Telepan, ICE’s Director of Sustainability and Executive Chef of both acclaimed restaurant Oceana and national non-profit Wellness in the Schools, to share with us his culinary voice, his answer couldn’t be more simple: he likes cooking with real products. As a leader in the sustainability movement and educating America’s youth on cooking and eating nutritiously, it’s no surprise that this celebrated chef puts a premium on real, responsibly sourced food. Watch the video to see Chef Bill Telepan explain his unique culinary voice.

Find your culinary voice with ICE — learn more about our career training programs.

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At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.

For Chef Ashley Merriman, her culinary career began at the dish pit. Before competing on Top Chef and graduating from ICE’s Culinary Arts program, she worked as a dishwasher after school. One afternoon, the restaurant’s chef was making a batch of tuna salad and asked Ashley to season it with white pepper instead of black. Having never experimented with seasoning before, Ashley really tasted the difference — a brief moment in tasting that had “a big influence on” Ashley. Since that day, her goal was to cook professionally. Today, the co-chef of NYC’s acclaimed restaurant Prune couldn’t imagine her life going any other way. Watch the video to hear Ashley dish on her unique culinary voice.

Find your culinary voice with ICE — learn more about our career training programs.

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Chef David Burke is one of the most prominent chefs in New York City — he’s operated and consulted on more than a dozen restaurants across the country — and that’s for a good reason. Trained at the Culinary Institute of America and Ecole Lenotre Pastry School in Plaisir, France, David built his career by asking why. The acclaimed chef believes that answering the simplest culinary questions, like “why do we serve apples with pork…, oranges with duck, and put a pickle on a hamburger,” creates the necessary foundation for cooks and chefs to explore their culinary curiosity.

David’s approach as a “voice of reason”, constantly asking questions and challenging the answers, is what led to his success as a chef and restaurateur.

Find your culinary voice with ICE — learn more about our career training programs.

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At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.

Donatella Arpaia — restaurateur, cookbook author and Iron Chef judge — made a name for herself through her award-winning restaurants that combine classic, delicious cuisine with modern surroundings. The talented restaurateur, who spent a brief stint as a corporate attorney before pursuing her passion for hospitality, helped earn her restaurants serious food world acclaim, including a James Beard Award nomination for Best New Restaurant. Asked to describe her culinary voice, Donatella confided that it’s very much a reflection of her own personal style — something that’s helped to bring her professional success. Watch the video to see what that winning combination means for this talented hospitality expert.

Find your culinary voice with ICE — learn more about our career training programs.

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