By Danielle Page

It’s that time of year again. The prestigious James Beard Foundation has announced the 2018 finalists for restaurant awards — and not surprisingly, the short list is full of ICE alums.

Each year the James Beard Awards embodies a theme, with this year’s focus, “RISE,” celebrating the power of food through community. As per the James Beard Foundation, nominees who are “championing causes, committing to values, speaking up for those who can’t be heard or cooking their hearts out” are being recognized in 2018. Semifinalists were announced just last month, with final winners to be revealed on May 7th in Chicago.

ICE alum Chef Rachel Yang of Joule in Seattle

Rachel Yang, right (photo courtesy of StarChefs)

While it’s no surprise to see ICE graduates on the list of James Beard Award contenders, having an all-women roster of finalists from ICE is certainly noteworthy. “I don’t think any other culinary school in the world has the track record ICE does, serving as a training ground for bright and ambitious women who go on to become culinary leaders,” says ICE President Rick Smilow. It’s exciting to continue seeing so many ICE alumni gain recognition and success at the level where they are finalists — or winners — of James Beard Awards.”

Here are this year’s James Beard Award finalists who got their start at ICE. Congratulations to all!

In the restaurant and chefs category:

  • Missy Robbins (Culinary ’95) of Lilia (Best Chef: New York City)
  • Rachel Yang (Culinary ’01) of Joule (Best Chef: Northwest)
  • Mashama Bailey (Culinary ’01) of The Grey (Best Chef: Southeast)

Mashama Bailey, left (photo courtesy of The Grey)

Other ICE affiliated nominations include:

  • Kismet for Best New Restaurant, where Meadow Ramsey (Pastry ’02) is pastry chef.
  • Outstanding Chef for Gabrielle Hamilton of Prune, where Ashley Merriman (Culinary ’04) is co-executive chef.
  • Best Chef: West, for Jeremy Fox of Rustic Canyon, which is co-owned by Zoe Nathan (Culinary ’01).

In the Cookbooks and Broadcast Media category:

  • Stacy Adimando (Culinary ’10) for “Nopalito” (International Cookbook)
  • Vivian Howard (Culinary ’03) for A Chef’s Life (Outstanding Personality/Host) and Panna Cooking: Black Bean-Glazed Salmon with Ginger Cabbage (Video Webcast, Fixed Location and/or Instructional).

Launch your culinary or hospitality career with ICE — learn more

By Chef Simone Tong, Little Tong Noodle Shop

With less than 24 hours until the first day of spring, we’re hitting the market for our favorite spring vegetable: asparagus. Here, Chef Simone Tong (Culinary Arts, Culinary Management ’11), of the critically acclaimed Yunnan-inspired rice noodle restaurant, Little Tong Noodle Shop, shares a unique take on asparagus, incorporating some umami, a hit of spice, and pidan, aka century egg — a delicacy in Chinese cuisine that adds a layer of complexity and richness to any dish.

Grilled Asparagus from ICE alum Simone Tong

credit: Little Tong Noodle Shop

Grilled Asparagus with Pidan (Century Egg) Sauce


1 pound asparagus
Olive oil
Maldon salt
1 fresh cayenne pepper, seeds removed and thinly sliced

For the Sauce:

2 tablespoons white miso
3 pidan (century eggs), peeled (Simone’s note: You can find these in Chinatown or Chinese supermarkets.)
1 cup chicken broth or vegetable broth
Pinch Maldon salt
¼ teaspoon xanthan gum (optional)


  • Coat asparagus with olive oil, salt and crushed black pepper, and grill over high heat, rotating often, until evenly charred. Remove to a plate while you prepare the sauce.
  • Purée all sauce ingredients in a Vitamix blender until smooth. Optional: Add 1/4 teaspoon of xanthan gum for a thicker consistency.
  • Pour sauce over grilled asparagus and finish with cayenne pepper slices and a squeeze of lemon juice.

Ready to study the Culinary Arts? Click here for more information on ICE’s career programs.

By Caitlin Raux

Students enroll in our pastry arts program for many reasons — for some, it’s to mix flour, eggs and sugar for the first time and launch a budding pastry career. For others, it’s to hone their skills and enhance their existing experience. Diploma (and whisk) in hand, our pastry grads set out on a range of career paths — from recipe writers to startup chefs to educators and more. Here’s a snapshot of the many possibilities of what you can do with professional pastry training from ICE:

Pastry Arts alums

  1. Flex your restaurateur muscle like Zoe Nathan Loeb, whose restaurant group, Rustic Canyon Group, was named a 2018 James Beard Award Semifinalist for Outstanding Restaurateur. Rustic Canyon Group owns several popular California eateries: Rustic Canyon Wine Bar & Seasonal Kitchen, Huckleberry, Sweet Rose Creamery, Cassia and Esters Wine Shop & Bar.
  2. Boost your kitchen confidence and enhance your resume as a food writer or editor like Lauren Katz, Associate Recipe Writer at Blue Apron.
  3. Run the pastry program at LA’s most ‘gram-worthy resto with a “major cult following,” like Meadow Ramsey, Pastry Chef of Kismet.
  4. Conquer the world of cake like Elisa Strauss, chef instructor in ICE’s Cake Decorating program, who started a boutique cake company and a cake design consultancy (not to mention, penned a few cake cookbooks in her spare time).
  5. Use the skills and discipline learned in the pastry arts program to launch your own business… be it bar or bakery, like Ben Wiley, co-owner of five bars in Brooklyn: Bar Great Harry, The Owl Farm, Mission Dolores, Glorietta Baldy and Cardiff Giant.
  6. Follow in the footsteps of one of your pastry chef mentors and go on to lead the pastry kitchen in an acclaimed NYC restaurant like Thea Habjanic, who, after being hired at Le Bernardin by Chef Michael Laiskonis, went on to become Executive Pastry Chef at the restaurant where Chef Michael designed the dessert menu, La Sirena.
  7. Help train the next generation of pastry chefs like Andrea Tutunjian, ICE’s Dean of the School of Pastry & Baking Arts and Director of Education at ICE.
  8. Join the dynamic world of startups like Michal Shelkowitz, Pastry Chef of the San Francisco-based meal delivery service, Munchery.

Ready to embark on your career in the pastry arts? Click here for more information on ICE’s career programs.


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.

The chef behind such creations as a whole, crispy Sasso chicken served on a bed of smoldering hay, ICE alum Greg Proechel (Culinary Arts, ’09) has a proclivity toward bold, flavor-forward dishes with the occasional touch of whimsy. Asked to describe his culinary voice, Greg says it comes down to balance — a simple balance between acid, fat, texture and salt, plus one more essential element. Watch the video and discover the final ingredient in Greg’s culinary voice.

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

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 Caitlin Raux

There are several good reasons why Greg Proechel (Culinary Arts ’10), Executive Chef of Ferris, has an octopus tattooed on his right arm. For starters, the former college football player has an octopus-like dexterity in the kitchen, a skill that earned him the nickname “pulpo,” — that’s “octopus” in Spanish — from famed Spanish chef Jesus Nuñez, whom he accompanied on Iron Chef in, coincidentally, the octopus battle. The eight-armed mollusk, which can grow an arm if it loses one, is a symbol of regeneration, a theme that resonates with Greg. Less than a decade ago, he was working a desk job as a financial analyst. Today, he’s leading a new restaurant that’s already garnered praise from the New York Times, the New Yorker, and was named one of Eater’s Hottest Restaurants in Manhattan. His career path 180 began with his decision to enroll in ICE’s Culinary Arts program, where he began with zero professional kitchen experience and ended with a paid position at one of the best restaurants in the world — Eleven Madison Park. You’d be hard-pressed to find a better example of regeneration. And Greg continues to grow and make waves with his honest cooking and cheeky presentations of serious food.

Greg Proechel

Culinary school may have seemed an unlikely destination for a Wesleyan graduate who majored in economics. But to Greg, it was clear that a desk job wasn’t for him. “I need to do stuff with my hands. I always have,” says Greg. “I was a very avid drawer and I was always building stuff. I think I built every piece of furniture in my parents’ house. I knew I’d have to do something tactile.” So, college athlete, artist, carpenter — when did cooking enter the picture? “Cooking was always a big part of my life. All memories of my family revolve around food,” explains Greg. “I really wanted to go to culinary school as soon as I graduated.” To appease his parents, however, Greg worked as an analyst for a couple of years after college, all the while planning his next move. “I kept researching culinary programs, and when I got home from work, I’d practice my kitchen skills.” In 2009, just after ICE won its second IACP award, Greg applied to ICE’s Culinary Arts program — his first turn toward the professional life he truly wanted.

As the restaurant’s website will tell you, “Ferris is an amalgamation of everything Proechel has done in his New York restaurant career.” Greg laid the foundation for that career with his first externship during culinary school. Acting on the advice of ICE Chef Ted Siegel, Greg applied for an externship at Eleven Madison Park, which had just received its four-star rating from the Times. Despite the steep learning curve and inevitable slip-ups out of the gate, the learning experience was well worth it. “In the beginning, I messed up every single day,” says Greg, “but towards the end, I started doing well. And then I was hired.” It was during this time that Greg learned not necessarily what to cook, but how to work. Explains Greg, “To this day, I still use the methods I learned from my sous chef at EMP.” With the methods of a well-oiled Michelin-star machine under his belt, Greg was ready to start innovating in the kitchen.

Ferris Cote de Boeuf

Ferris’ Cote de Boeuf with all the fixings (photo courtesy of Ferris)

Ferris Cote de Boeuf

From Eleven Madison Park, Greg went on to Graffit, a modern Spanish restaurant led by Chef Jesus Nuñez, where he delved into molecular gastronomy. For a fledgling chef in the heyday of El Bulli, it was an exciting place to be. It was also the first place where Greg was given free reign to experiment in the kitchen. “That’s why I picked this career,” says Greg, “because you get to express yourself through food — and that was the first chance I got to do that all the time.” Four months into his stint at Graffit, Greg joined Chef Nuñez on Iron Chef, where they went head to head with Chef Michael Symon in the octopus battle. “That was just 16 months into my cooking career, so it was insane,” says Greg, “but the chef really believed in me.” Then, with a reinforced sense of kitchen creativity and confidence, Greg joined the team at Blanca, the pioneer of extravagant tasting menus in the then up-and-coming Bushwick neighborhood of Brooklyn. Working alongside chef-owner Carlo Mirarchi, Greg found a warm welcome for his values, like carefully chosen, immaculately prepared products, and his inventive cooking. Together, these experiences prepared him for his ascent to executive chef at Le Turtle, where Greg created a menu of food described as “regularly excellent and at the very worst, interesting,” and set the restaurant world abuzz with his Sasso chicken — the chicken — served in its glorious, crispy skin entirety on a bed of hay. Advancing with a seemingly blind sense of determination, the young chef was already making a name for himself in New York City.

Once the world caught wind that Greg was taking the helm of a new restaurant venture, Ferris, diners eagerly awaited what promised to be a bold menu. Judging by reviews, he has delivered on that promise, with “insistently innovative dishes” emerging from the tiny, five-person kitchen. Greg seems to have taken no small amount of pleasure in channeling his experience and his favorite things into every item on the menu. Take, for example, the cote de boeuf served with “all the fixings” — various iterations of the onion — inspired in part by Eastbound & Down (Danny McBride fans will recall his character’s affinity for feeeexins), and also a nod to the standard procession of plates that come with any meal in nearby Koreatown. “When I go to Miss Korea in K-Town, they bring all of these different plates and sauces — that’s how I love to eat.” In other dishes, like the infamous roasted Sasso chicken, which isn’t on the menu but is served based on availability, you’ll find Greg’s childhood memories of farms in New Jersey, his home state, and his grandparents’ farm in Vermont. In terms of the theatrical element to Greg’s cooking, like the cote de boeuf presentation that brings the entire dining room to a hush as fellow diners look on enviously, it’s impossible to ignore the wink to the restaurant that wrote the book on theatrical dining — Eleven Madison Park.

Asked about the restaurant’s name, Ferris, Greg says it doesn’t have one origin, but rather, evokes a certain kind of feeling: the excitement of a kid on a Ferris wheel; the joie de vivre of the protagonist of “Ferris Bueller’s Day Off.” Greg, no doubt, is excited about food, and that excitement is contagious in his small, subterranean dining room. There’s also the idea of coming full circle, like a Ferris wheel, as Greg has done — from the days of being an analyst with a pipe dream of breaking into the culinary industry to today, an octopus-tatted chef who’s creating delicious dishes that are a joy to eat. It’s a story of hard work, tenacity and regeneration, and it began with a decision to change his life’s course. As the precocious Ferris Bueller once said — Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it. Greg isn’t missing it.

Ready to find your culinary voice? Learn more about ICE’s career programs. 


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.

If mild flavors are your bag, then Chef Miguel Trinidad’s cooking is not for you. The ICE alum and chef-owner of critically acclaimed East Village restaurants Jeepney and Maharlika is all about bold, flavorful cuisine. It’s no surprise that Miguel was drawn to the cuisine of the Philippines. “Filipino food is like a punch in the mouth. It’s big, it’s loud and it takes you on a journey,” explains Miguel. At his restaurants, Miguel takes diners on a flavor-packed journey with his modern take on traditional Filipino dishes like kare kare (oxtail stew) and pata confit (crispy pork leg). Says Miguel of his preferred cuisine, “[e]ven when you’re stuffed, you still want to take another bite because it’s so delicious.”

Here, Miguel shares his culinary voice and how being a chef is like being an artist.

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

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.

By Caitlin Raux

In a city like New York, where restaurants are as abundant as rents are high, getting diners in the restaurant door is only one side of the coin. The other side, getting return customers, presents another set of challenges. At Villanelle, a veggie-forward newcomer to the Greenwich Village restaurant scene, first-time restaurant owner Catherine Manning (Culinary Management ’15) has found a balance between casual elegance and exceptional food, and the result is a steadily growing roster of regulars. With dishes like crispy octopus with charred cucumber, green curry and mint, the food is tasty, fresh and feel-good. While there are plenty of delicious reasons to overdo it, chances are you won’t leave feeling like you did. It’s all part of Catherine’s goal of providing great, highly repeatable dining experiences.

Catherine Manning

Catherine Manning, owner of Villanelle


The restaurant’s name, Villanelle, comes from the eponymous 16th century Italian poem, traditionally performed by song and dance. The name captures Catherine’s spirit of hospitality as a form of entertainment. To dine at Villanelle is to experience a series of pleasant surprises. From the moment you walk in from East 12th Street, just two blocks from the bustle of Union Square, you find a surprisingly charming yet laid back space that looks less curated than it is. From the bare, wood tables and the grey-washed pine walls to the pristine marble-top bar (that seems perfect for Instagram’ing their gourmet cocktails), it’s the kind of setting that invites you to cozy up and stay a while.

Villanelle’s true entertainment, however, comes from the kitchen. The chefs take simple ingredients and prepare them with impeccable techniques and unique flavor pairings — like the macerated brussels sprouts with cheddar, cashews and rye. “I like taking familiar dishes and reworking them so people feel excited. It’s familiar food, but when you see it, it’s not what you expect,” explained Villanelle’s sous chef Christian Grindrod, an alumnus of ICE’s Culinary Arts program (’16) and the critically-acclaimed, recently closed Betony. “Then you bite into it, and it’s exactly what you wanted.” Take, for example, the composed cheese dish: what appears to be a sweet slice of pumpkin pie with a tuft of whipped cream is actually a savory slice of squash topped with tangy cloumage cheese — a trick of the eye and a delight for the palate.

Catherine Manning

Christian Grindrod

Christian Grindrod, sous chef and ICE alum

Perhaps coincidentally, before Villanelle, Catherine led a successful career as a producer of visual effects and animation for commercial projects. “In a way, running a restaurant isn’t that different because it’s still production,” said Catherine. “You’re making food instead of TV commercials, but you have crews, schedules and budgets. The skill sets match.” With four daughters and a frequently full dinner table, she and her husband spent years as hobby cooks who loved entertaining. “Those were some of our happiest times,” Catherine recalled. “And an important reason why I did this — hospitality, a good meal and the conversation that ensues while having a good meal.” At some point, it occurred to Catherine that she might like having her own restaurant some day. When Catherine decided it was time for a career change, she enrolled in ICE’s Restaurant & Culinary Management program.

The menu at Villanelle holds true to the farm-to-table claim. Most of their entrées feature thoughtfully chosen meats like Berkshire Pork Loin and Green Circle Chicken, and with the Union Square Greenmarket a short stroll uptown, chefs frequently pop by the market to hand-pick the season’s best produce. Despite the ubiquity of the term, staying farm-to-table can be trickier than it seems. Chef Christian enjoys the challenge. “It’s all about anticipating what’s going to be good this season and working on recipes for those ingredients. When they become scarce, you have to be quick on your feet and change it up,” Christian explained. “That’s part of the fun of working here.” For her part, Catherine mapped out the business side of owning a farm-to-table restaurant during her time at ICE. “The business plan component [of the Restaurant & Culinary Management program] was really helpful for me — to go through the entire process and put together projections,” explained Catherine. “It helped me crystallize what it was I had in mind.

After developing her restaurant concept with the help of ICE’s expert food business instructors, Catherine was as prepared as possible for opening her first restaurant. Still, her status as rookie lends the restaurant a sort of start-up vibe, for better or worse. What they lack in experience, they make up for with energy and ambition: staff are motivated to work harder because they know their contribution makes a difference; communication is paramount; voices are heard. “None of us have been fully responsible for opening a restaurant before,” said Catherine. “We’re all on the same team. It’s exciting to build a business and everyone feels that.”

With a write-up in the NY Times and glowing customer reviews, Catherine and Villanelle are already making waves downtown. “We’re still figuring things out as we go, but I think our customers are pleased with what we’ve done so far.” Jumping head first into NYC restaurant ownership may have been a bold move, but with her preparation and a passion for hospitality, Catherine is successfully navigating the transition. On a personal level, Catherine is enjoying her new career in the restaurant industry. “What’s not to like about bringing something that makes people happy into existence? If you serve people a great meal and they have a great experience, that’s a great business to be in.”

Learn more about ICE’s Restaurant & Culinary Management program. 


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