By Emma Weinstein — Student, Culinary Management ’17 / Culinary Arts ’17

When considering different culinary schools, one of the aspects that attracted me to ICE was the exposure to different elements of the culinary world. Throughout my culinary management course, I have been able to hear some amazing speakers thanks to ICE’s “Meet the Culinary Entrepreneurs” lecture series. So far, I’ve had the chance to attend lectures by Sylvia and Steve Pryzant of Four Story Hill Farm, Rob Kaufelt of Murray’s Cheese, Eamon Rockey of Betony and Ruairi Curtin of the Bua Hospitality Group. On the surface, these speakers may seem to have little in common. Their expertise ranges from raising milk-fed veal calves to curating the cocktail program of a fine dining establishment. All of these individuals, however, shared with us the triumphs and hardships of their culinary careers — and through their stories I came away with some key points that will help me on my own path:

  1. Perseverance

Have faith in yourself and your concept. Sylvia and Steve Pryzant of Four Story Hill Farm lost their farm twice — first in a deadly blizzard in 1993 and again during an ice storm in 1994. Their barn collapsed and many of their livestock didn’t survive. Still, they resolved to rebuild and Sylvia decided to study how to raise a unique type of bird: milk-fed poulardes from Burgundy, France. Once she learned to raise these specialty birds, she built a list of clients that included the country’s most acclaimed chefs, including Tom Colicchio, Daniel Boulud, Thomas Keller, Daniel Humm, Charlie Trotter and Mario Batali, among others.

Eamon Rockey

Eamon Rockey of Betony

  1. Know Your Market

Whether your goal is to sell a gourmet food product or open a restaurant, making sure your business is targeted towards a certain demographic is critical. Ruairi Curtin shared that anytime he and his partners are looking at spaces for a new bar, they sit at the local train station and watch people getting on the train during the morning rush hour. They try to decide whether or not the people who live in that area will be their market. You may have an awesome concept, but it’s important to ask yourself if local residents will be your customers. If not, can you guarantee people will travel to your business?

  1. Know Your Strengths and When to Delegate

All of the speakers had a wide breadth of knowledge in their fields, but primarily in a particular aspect of their businesses. Rob Kaufelt had no intention of having an e-commerce site to sell his cheese — that is, until he met a woman who convinced him that he was missing out on a huge business opportunity. He let her set up the Murray’s Cheese e-commerce site, which then became a huge success. Rob would never have ventured down that route had he not been nudged in that direction. Likewise, with Eamon Rockey, while he has a great deal of front-of-house experience at Betony, he specializes in the cocktail program and delegates other aspects of running the restaurant to his partners. One of the hardest aspects of opening and operating a business is learning to manage the desire to be involved in every aspect. An owner has to know the importance of delegating tasks — you simply cannot do everything yourself.

Rob Kaufelt

Rob Kaufelt of Murray’s Cheese

Murray's Cheese

Gooey Cheese from Murray’s

 

  1. Choose the Right Partner

Choosing the right partner isn’t just about deciding to go into business with a friend or partnering with someone who shares your vision. Make sure this person will be someone with whom you can efficiently and effectively run a business. Look for someone who complements your strengths and weaknesses. With the exception of Rob Kaufelt, all five speakers had a business partner or partners. As they stressed, the restaurant and food business is one of the most stressful environments in the world, so it’s critical that if you decide to have partners, just like a marriage, you will stick together through thick and thin.

  1. Stay Relevant

People are fickle — especially in a city as fast-paced as New York — and there’s always something new opening around the corner. Staying relevant is critical to surviving in the restaurant industry, whether by updating the menu and beverage program or by adding a new type of product or service. You need to constantly think of ways to improve your business and keep up-to-date with the market and the needs of your demographic.

  1. Never Stop Caring

Ruairi Curtin spoke about how he finds going to his own bars stressful because he is constantly finding flaws in the service and seeing ways in which things can be improved. Curtin said he and his partners always check on the restrooms each time they visit one of their bars and normally end up cleaning the bathroom in the process. Eamon Rockey told us how he helped one man over a period of several months plan the perfect proposal dinner for his now-wife. Going above and beyond for your clients will help give your business the best chance for success. As soon as you stop caring about your product, including your bathrooms or special client requests, your staff and others will stop caring as well.

  1. Love What You Do

This is perhaps the hardest goal to attain and yet the most important lesson I learned from listening to these five lectures. It was clear that they are all extremely passionate about their careers. Several had jobs in different fields before making the switch to the food or restaurant industry. They all stressed how the field is challenging but also very rewarding. What makes the food/restaurant industry unique is the nature of the business — to constantly interact with people and create experiences for them. Food is crucial, but at the heart of the restaurant industry is service. Having a memorable waiter or personable bartender can have a profound impact on a guest’s experience.

I’m looking forward to picking up more nuggets of wisdom in the upcoming “Meet the Culinary Entrepreneurs” lectures.

Want to launch your own food business? Click here for more information on ICE’s career programs.


By Caitlin Raux

In 2012, just after ICE Alum Jason Alicea (Culinary Management ’15) landed his dream job as executive chef at a busy restaurant in West Patterson, NJ, a car accident rendered him out of commission for months. Looking back, it was a blessing in disguise, because it was during this immobile period that he came up with the idea to start his own company, That’s Good Food, the New York-based artisanal empanada company with a steadily growing following. Jason combined his family’s tradition of making empanadas from scratch (“pockets of love,” as he calls them) with culinary management training from ICE and turned it into a profitable, dynamic business. With savory fillings like confit duck and crab guisado and sweet fillings like banana bread pudding and arroz con leche, it’s no wonder his empanadas are a hit.

jason_alicea

Between regular pop-up events and farmers’ market appearances, Jason took a break to chat with us for an ICE blog interview.

What year did you graduate from ICE?

I began the Culinary Management program in September 2014, and I graduated in July 2015. My class was the first to graduate at the Brookfield Place location. I won the “Most Likely to Succeed Award” at graduation. It was the first time I had ever won an award in school — it was pretty overwhelming for me.

When you began at ICE, did you already have the idea for That’s Good Food?

Yes — it all began when I was working as executive chef at a restaurant in West Patterson, NJ. After about four months there, my dream job, I got into a car accident and needed knee surgery. While I was out, I decided to start my own catering company and incorporated without a business plan. I let my friends and family know that I could cook for their events. Fast-forward a year later: I started doing a lot of craft services and pop-up events, selling empanadas. Then I realized I would benefit from a formal business education, so in 2014, I enrolled at ICE.

Through the course of the program, we were developing our business concepts. I created an empanada concept for a brick and mortar space, and it was well received by my professors and classmates. After graduation, with a hot business plan in my pocket, I started looking for locations and pitching to investors. I’m still looking for a space, but the pop-up business is going strong. In December of last year, I got to be part of a pop-up bake sale in the holiday market in Union Square, and I’ll be doing a demo at the greenmarket on November 23, the day before Thanksgiving. I’d love to launch a retail line for empanadas one day.

empanadas

If you had a business running before ICE, what pushed you to go to culinary school to study culinary management?

I didn’t have a business plan or any startup funds in place. After going at it for a year and a half and living gig to gig, I decided it would be a good idea to get a business education, along with a better grasp of food culture.

What are the things you learned at ICE that were most useful for running your own business?

At ICE, I became more financially savvy, and that has had the largest impact on my development as a business owner. Now I focus more on the funds I need to operate a business successfully. Also, one of my professors worked for Union Square Hospitality Group, so we got a lot of behind-the-scenes tours at their restaurants. That was eye-opening — to see how the systems work in both front of house and back of house. Finally, the program forced me to focus on a concept and find my niche in the culinary world and in New York City. Before coming to ICE, I just cooked good food, but I had no real specialty. By the time I graduated, I realized that I had a unique product and a big market that I could tap into. So I fine-tuned my culinary voice.

jason_alicea_1

Why empanadas? Is that a family recipe or tradition?

Yes. In Puerto Rican culture they’re very big. I’m fourth generation, but we’re still in tune with the culture. Growing up, we used to travel back to PR every year. My grandmother taught my mom how to make the dough, and my mom taught me how to make it. I would always help out when she made them. Once I got more comfortable in the kitchen, and my mom allowed me to cook a bit, I started coming up with my own ideas for fillings. When I went to PR in 2012, I went to a small town called Piñones — basically a road with a bunch of shacks. There’s the beach on one side and a bunch of little food stands with little old ladies cooking inside. In one shack, El Boriqua, they make empanadas from scratch — when you order empanadas, they roll the dough out, fill them and fry them right there. I was inspired to bring that idea back to New York.

How are Puerto Rican empanadas unique as compared to Argentine or other empanadas?
I would say ours are flakier because we use more butter in the dough. I find a lot of the South American empanadas have firmer dough. Mine are unique because of the quality of the ingredients I use. Also, I don’t think a lot of people put the right amount of love in their food. I take the time when I’m cooking a product high in fat to make them as healthy as possible, by doing things like using less oil in the frying.

cookie empanadas

Chocolate Chip Cookie Empanadas

What’s the craziest empanada you’ve ever made?

I think the chocolate chip cookie one is unique. I put raw cookie dough inside the empanada dough, and it comes out perfectly, topped with powdered sugar. I did a truffle Cubano, too. Lots of people do Cubanos, which are made with roasted pork, cheese, ham and pickles. My roast pork is something I take a lot of pride in. I get locally sourced cheese, smoked ham and I use Urbani truffles and mustard. Then I add pickled onions — that combination is probably my favorite. The one that got me going with empanadas and the one that I started making for the first time with my mom is the chopped cheese, and everyone is raving about chopped cheese now.

Chopped cheese?

Yes, it’s sort of a New York take on a Philly cheese steak sandwich. You can get them in local delis in the more “urban” neighborhoods. I use ground turkey and local cheese. It’s like a Sloppy Joe cheeseburger, for lack of better description. It’s a deconstructed, cheesy turkey cheeseburger.

For anyone considering culinary school to study culinary management, what advice can you offer?

Dive right in. I wish I would have started seven years earlier because then I would have gotten the dual diploma in culinary arts as well. Get involved with as many events as you can, put yourself out there and network, network, network. A lot of the opportunities I’m getting now come from contacts I made by networking in culinary school. If you’re looking to start your own business, try to find something unique, not just “I want to cook all different types of food.” Find something you’re really good at and focus on developing that product.

Ready to launch your food business? Click here to learn more about our Restaurant & Culinary Management program.

By Stephen Zagor — Dean of Restaurant & Culinary Management Program

“Is New York Too Expensive for Restaurateurs?” read the recent New York Times headline. What’s going on here? Are we about to experience a restaurant Armageddon? To read recent well-written and thoughtful stories in The New York Times and New York Post about the extremely challenging New York business environment for new and existing restaurants, one would think we are on the threshold of a cataclysmic event. Will our lives be mostly composed of delivered meal kits and food courts?

New York City flatiron building

Well, skyrocketing rents are very problematic; the new labor laws and wage and hour policies are challenging; food and ingredient costs are never a bargain; and burdensome laws and regulations targeting food businesses appear in an endless stream. Each of these is a serious issue on its own. Now add doing business in New York City with its unique issues and sprinkle in intense competition from the most restaurants per capita anywhere in the United States. The result makes you wonder why anyone would be in this business. Let’s open a dry cleaning business – it must be easier.

But wait. Is this the whole picture? Maybe there is still one hugely important critical piece missing from the story and it could tilt the balance between feast and famine: Do most owner/operators really know how to run their businesses? To be a popular chef or even a restaurant owner doesn’t necessarily mean someone really knows the “how-tos” of the business of restaurants. After all, in calm or even choppy waters, the restaurant business is challenging but doable. Yet when the economic storms roll in, if you don’t really know the operating side of restaurants, there is no surviving. Read between the lines – all of the forces mentioned above (rents, higher wages, new laws and competition) are forces imposed from outside, tossing operators around like a ship in a storm. What’s missing here is what is going on inside the ship. Does the captain know what he/she is doing?

I was recently shown a space by a woman who is an experienced restaurant GM and budding restaurateur. It was a closed, fully built restaurant on a busy street on the Upper East Side of Manhattan. It could seat 40 guests plus a handful more at the tiny bar. She was in love with the space; it had the bones to become the cute café she had always dreamed of; it looked great and had a low investment and easy conversion; she even lived nearby. Then I saw the rent — it was astronomical. It required strong, seven-figure sales to survive just the landlord. If she had signed, she might have lasted a year. She would have been working for the landlord, not herself. It would have been just the beginning of not knowing how.

As a former owner/operator myself and a long-time consultant and educator, I have had the incredible opportunity to see behind the curtain of some of the most respected and famous chefs and operators in America. I also have an army of students who, after learning the “how-tos,” have gone on to work at major and minor food businesses only to discover that many restaurants survive on magic and luck. Words like recipes (knowing the true production cost of products), retailing (understanding the true purpose of your business), yields (how much is left to serve after trim and cooking), Q Factor (cost of the “free” items like bread basket, ketchup, mustard, etc.), and purchasing strategy (proper buying and receiving procedures) are unknown. I can name numerous celebrity chefs whose business acumen either doesn’t exist or is pushed to the side in the name of creativity. This doesn’t include those who play with the cash, and keep loose systems and accountability so as not to get caught.

restaurant-kitchen-8-copy

This is not to say that the new wage laws, tip rules, rents, etc., aren’t major challenges. They definitely are. One celebrity chef recently noted in The New York Times that the way we operate now will not be the way we operate in the future. Still, it’s amazing the number of operators and chefs I have seen who appear successful but are really marginally profitable or not profitable at all. Some don’t even know how much they make. They are simply marketers hoping that “volume covers all sins.” When the going gets rough, it’s easy to look outside and blame everything else but yourself – especially when you may not know better.

Is proper culinary education helpful? It certainly could be. In the words of a student who came to ICE already the owner of a successful restaurant, “After I graduated, I put to use what I learned and made a lot more money with no more effort.” But maybe more knowledge will definitely help some. It won’t relieve the pains of a bad lease signed too quickly. But managing costs and maximizing revenues all present opportunities for change. It’s just knowing how.

Are NYC restaurants in a challenging time? Definitely. The way we have operated in the past will probably not be the way of the future. Being a great operator will require knowing how to run a successful business.

Want to study restaurant & culinary management at ICE? Click here for more info. 


By Lauren Jessen­—Culinary Arts/Culinary Management ‘16

As a student enrolled in a dual-diploma program at ICE, I juggled a schedule for both the Culinary Arts and Culinary Management programs. Three days a week, I had management classes from 8AM to 12PM and then quickly I’d have to change for my 1PM culinary arts class, which ran until 5PM. On the days I didn’t have management classes, I would spend my mornings working on reading and classwork for management, and then the remainder of my day honing my cooking skills in class.

lauren jessen culinary student institute of culinary education

Once my Culinary Arts program ended, I had one month left of my management classes. The catch? I had just two weeks until I had to start my externship in a fast-paced NYC restaurant. This meant I had to build my management class business plan—the culmination of the Culinary Management program—with a full work schedule. My externship schedule was anything but lax. I worked in the restaurant’s kitchen five days a week—being smart with my time was more important than ever. While I had reading, presentations to deliver and business plans to develop for my management class, I also wanted to do a great job at my externship.

When situations like this happen, time management is crucial. Here are four ways I managed my time between my management class and externship:

  1. Plan ahead. If you know you’re going to be busy in the near future, work extra hard ahead of time to accomplish as much as you can beforehand. This way, when you’re tired and busy during your externship, you’ll feel better knowing that a solid chunk of your work is already done.
  2. Use free hours wisely. Some days I would have a full morning of class and then run to work to start my shift at 1PM, leaving barely any free time in the day. On the days you don’t have class or if you work a morning shift and get out relatively early in the evening, make use of that time by working on your business plan or putting together your presentations for class. Set aside one or two hours during your non-work/class hours to get your important work done.
  3. Focus on one task at a time. At times, the workload of two programs may feel overwhelming. But working step-by-step and checking off small tasks systematically, rather than procrastinating and scrambling to get things done at the very end, will feel more manageable and the payoff is huge.
  4. Prioritize your health. Throughout my management class, my instructor would always tell us to take care of ourselves. Working in the restaurant industry can be physically tiring and the long hours aren’t conducive to good health. When balancing a schedule of working and going to school, rest when you can and don’t neglect down time. If you burn out or get sick you won’t be able to go to class, do your work, or excel at your job.

Ready to launch your culinary career? Click here to learn more about our career programs.

By Caitlin Gunther

One of the great things about studying at ICE is the wealth of experience that each instructor brings to the curriculum. Culinary Management instructor Alan Someck is no exception. As general manager of two perpetually packed Long Island restaurants for decades, Alan developed an understanding of what makes a restaurant not only successful but an integral part of the community. Between this role and his years of consulting work, Alan has the kind of expertise that only comes with time and the opportunity to study changing trends in the industry. At ICE, Alan shares his insights with each aspiring restaurant owner or food business entrepreneur who walks into his classroom.

Alan Someck

A native New Yorker with the restaurant industry in his blood (his father owned a seafood restaurant in Brooklyn), Alan didn’t initially gravitate toward the culinary world. It wasn’t until after college when he moved to San Diego that Alan was inspired to join the food industry. With a shared desire for local, fresh produce, Alan and friends began a food co-op—a small operation where members would assemble in someone’s backyard and handpick their weekly produce. The co-op, which doubled as a community center, grew until it eventually relocated to a larger space that was previously a pool and dance hall. It was during this era that Alan learned to tap into local needs and organize ways to meet them.

Though he loved the Golden State, Alan eventually relocated back east, where he took the helm of two popular North Fork restaurants, both called Millie’s Place. Recognizing that the restaurant space had evolved into more than a place to eat, but rather, an extension of people’s homes, Alan infused Millie’s Place with the same sense of community that he helped to create in the San Diego food co-op.

Alan Someck and student

Alan with ICE graduate

Asked about the lessons gleaned from his time running Millie’s Place, Alan says, “Hook into the community. Get involved and create relationships with customers.” This entails everything from getting to know your customers by name to giving back to the community—Alan’s staff used to cook Thanksgiving dinners for seniors in the area. A second lesson is to observe what’s going on in the industry. Alan explains, “Once a week, I would go out to another restaurant. Go to restaurants and food shows and learn from them. Your food should adapt to the current trends.” Alan’s final piece of advice? Choose the right location. More specifically: a location that fits your concept. This and other vital elements involved in launching a food business or restaurant are the kinds of discussions that Alan has with each of his students. Says Alan, “I start with the premise of, ‘What’s the experience you want to create?’ Let’s work backward from that.”

With New York City as a backdrop for his classes, Alan is also able to incorporate local restaurants and entrepreneurs into his curriculum. From a guest lecture by Gabrielle Hamilton, author and chef/owner of the acclaimed East Village restaurant Prune, to a field trip into the bakery of Amy’s Bread, guided by owner and ICE alum Amy Scherber, Alan ensures that his students receive a comprehensive food business education.

Today, Alan continues to advise restaurant startups, franchises and restaurants aiming to solve operational conundrums. An avid cultural observer, especially when it comes to the way people eat, Alan keeps a constant pulse on the evolving food industry. Whether inside of the classroom or out, Alan is inspiring the next generation of food visionaries and helping to make their lofty business dreams a (profitable) reality.

Want to study with Alan and start mapping out your own food business? Click here to learn more about our Culinary Management program.


By Caitlin Gunther

Where do you see yourself in ten years? That’s the question Chloe Vichot (Culinary Management ’15) heard when she was interviewing for admission to business schools after graduating from high school. Though she didn’t say it aloud, in her head the answer was clear—owning a restaurant. A successful career in finance and an ICE Culinary Management diploma later, the Paris native is on the cusp of realizing that dream in New York City. This fall, she will open the doors to Ancolie, a Greenwich Village grab-and-go eatery, where glass jars will be the eco-friendly packaging of choice. Serving fresh takes on the seasonal, home-cooked meals she grew up eating, Chloe is sharing her culinary voice with downtown Manhattan.

Ancolie_Chloe

In the midst of juggling the roles involved in opening a restaurant, Chloe sat down with us to answer the ICE alum questionnaire.

ICE graduation year: July 2015 (Culinary Management)

Location: New York, New York

Occupation: Founder of Ancolie, a restaurant with a grab-and-go concept that will open in the fall of 2016. It’s going to be in Greenwich Village in the NYU area. I chose this location, rather than midtown, because I wanted to be close to the student life. And people will come in the morning, evening and weekends.

Favorite sandwich spot: Tartinery in Nolita. They have open-faced sandwiches that I love…and there’s also a location in ICE’s building, Brookfield Place.

Describe a day in the life.
My life changes every day—one day I’m cooking for an event, another day I have to deal with the contractors and construction, another day I have to talk to my interior designer and make sure the plans are on track. Other days I have to take care of social media. There’s a lot of multitasking and wearing different hats in a single day. Then I’m also trying to plan ahead for all the things we’ll need once the store opens, which is challenging.

Did the management program at ICE prepare you for making these decisions?
Absolutely! Being with professionals from the industry who have done this for more than 20 years was fantastic. I was able to learn from professionals who have seen a lot of concepts and know the industry trends. I could pitch them my concept and get valuable feedback. And with three professors, I had more than one opinion.

What is your culinary voice?
I took recreational culinary courses, but I never considered myself a chef. I considered myself a businesswoman and someone who wanted to create a new concept, with a goal to touch people through food. Originally, I thought I would have a professional chef at Ancolie, but as the days went by, I realized that I was going to be the chef…it’s been an interesting transition.

My culinary voice comes from what I grew up eating and what my mother and grandmother taught me. I was lucky not to have to worry about what I was eating growing up—because my family was always cautious about picking the right ingredients and in the right proportions. So I’m trying to bring this culture to the U.S.: to enjoy food and find a balance.

Ancolie_Sharing

What or who inspired you to go to culinary school?
I always dreamed of having a restaurant. I started with an amateur cooking course, and at the time I wasn’t even considering quitting my job in finance. The course made me so happy and excited that I realized I wanted to switch from finance to the food world. When I decided to take the Culinary Management program at ICE, I think I had just had a fight with my team at work, and it made me consider what I wanted to do with my life. I was married and going to have children at some point, so if I was working and had kids I wanted to make sure I was doing something I was passionate about, and I knew finance was not that. So I started thinking—could I do something in food, but something more daytime-oriented for when I have a family? I started the ICE program knowing I wanted to do something in food but not sure what. The program helped me confirm that the food business is what I wanted to do and that I could do it by myself.

After graduating from ICE, I worked in a restaurant in front of house for a couple of months. I thought I’d have to gain a couple years’ experience, but then I realized it was time to just to do it. I’d never be totally prepared to open a food business, so I decided to jump in the water and do it.

Thoughts on the current culinary landscape?
I’m very inspired by what’s happening in the current culinary landscape, especially the focus on eating locally and seasonally. Dan Barber is an inspiration – he is trying to reuse things that are typically thrown away.
I think the culinary world needs to take the next step and focus on packaging. Ancolie is going in the right direction by using glass instead of plastic. Every time I talk to a restaurateur, they think I’m crazy and wasting money, but I think more people will start using glass and reusable packaging.

Where do you see yourself in five years?
In five years, I would really love to have a couple of Ancolie stores in the city and an operation that is successful. To me, success means making a difference in the local community and the environment—which is why I’m using glass, so people don’t need to throw away their packaging. Success also means making sure my investors are happy with their investment. And of course, I want happy customers. I feel like I’m finally on track to realizing my dream.

Ancolie_Food

Ready to start your own food business? Check out our Culinary Management program and find your culinary voice.


By Lauren Jessen—Student, School of Culinary Arts and Culinary Management

Mastering the art of purchasing can make or break your restaurant. What do I mean when I say purchasing? Purchasing is part of restaurant operations and entails buying enough food and beverages to meet the demand of the restaurant’s customers. It requires organization, planning ahead, diligence, creativity and consistency. As a restaurant, buying more food than you need means inventory and money going to waste. However, if you buy too little of an ingredient and it sells out, you’re faced with unhappy customers and a potentially expensive problem to solve.

Roam Halls-003-150dpiIn my Culinary Management program, the topic of purchasing is an entire unit because of its complexity. By now, I could write a book (or two) on the topic, but for now I’ll share the key things that I’ve learned in class to keep in mind when purchasing for your restaurant:

  • If feasible, put someone in charge of purchasing. These people usually have titles such as purchasing manager or purchasing director. Because it takes a lot of effort to properly purchase goods, you want it to be someone’s job to do it correctly.
  • Create a budget for goods. You need to know how much money is going to be spent so you can organize your funds strategically. This also provides useful boundaries for the chef and purchasing director.
  • Audit invoices and payments to make sure you’re being properly charged.
  • Have at least two vendors that you are buying from. You want more than one so you can price check and make sure you’re not being scammed, but also in the event that one vendor runs out you have a backup plan.
  • Your purchasing director should go through everything with the purveyors, which means he or she should randomly weigh items and count the number of items delivered. Some examples of things to look out for include delivering scallops in water so it costs more (order dry weight scallops), fish that isn’t fresh and items that weigh less than what you originally ordered (weigh items to make sure you’re getting the exact ounce you ordered).
  • Consider whether you want fish or meat delivered fabricated or pre-fabricated. If you want the meat already cut to order, this may save you money in the long run because you won’t have to pay for the labor of butchering meat in-house. Run the numbers so you know which option is best.
  • Take inventory of what you have at least once a month. This will inform you of which goods you’re buying too much of and will give you an idea of what needs to be adjusted.
  • Create a system and cycle so you know which days during the week you need to order goods, the process of how the food and beverages will be delivered and what time of day you (or the purchasing director) will receive the goods.

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Purchasing requires trial and error and continuous adjustment. The good thing is that you can try new ordering strategies every week and improve each day. The world of purchasing is a hands-on and ongoing learning experience.

Ready to learn to manage and build your own food business? Click here to learn more about ICE’s Culinary Management program. 

By Grace Reynolds, Culinary Management Student

As a general rule of thumb, the anticipation of a new experience comes with a heavy dose of expectations. Be it your first trip to a foreign country, a new job or a first date, it’s easy to construct a romanticized notion of “what could be” before even setting foot in the airport, office or restaurant. But how often does reality actually meet our expectations?

Restaurant Consulting Empire State

Personally, I try not to get too excited about new opportunities. My optimistic daydreams have resulted in disappointment on many occasions, some worse than others. So in the days leading up to September 29th (my first day in ICE’s Culinary Management program), I made every effort to keep my expectations in check. Even as ICE alums raved to me about their experience in the program—how it helped them reach their professional goals, changed the way they think, gave them the tools to succeed in the restaurant industry—I tried to stay pragmatic. If this program was really the professional game-changer they suggested, it would still have to prove itself to me first.

Before I continue any further, I should probably tell you a bit about myself, as you’ll be hearing from me frequently over the course of the next seven months. I’ve always wanted to work in the food world. From the time I could spell “reservation,” I’ve been fascinated with restaurants—whether it was eating in them, researching their history or brainstorming new business concepts. But, despite this obvious passion for the food industry, I’ve never wanted to be a chef. So as I entered adulthood, I dismissed my restaurant obsession as an expensive hobby and decided I would become an anthropologist, psychologist or some other sort of “-ologist.”

Restaurant Kitchen-8

It wasn’t until three years ago that I realized a future in food didn’t have to mean a career in the kitchen. I was a senior in college, researching graduate school opportunities, when I stumbled across the NYU Food Studies program. It was love at first Google search: I applied, got in and packed my bags for New York City. But a year into the program, it became clear to me that academia and business acumen are two entirely different beasts. In order to break into the food industry and put the knowledge I was gaining to use, I needed to learn about the business side of food. But how?

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A year later, I’m six classes into the ICE Culinary Management curriculum and I can say with complete confidence that enrolling in this program is the best professional decision I’ve made to date. We’ve already covered topics like entrepreneurial opportunities in food, finding a good location for your business, menu development, food cost percentages and promising food trends—and it’s only been two weeks! The amount of food world talent we’ll be exposed to—lectures by representatives from the highly regarded Union Square Hospitality Group, visits to Michelin-starred restaurants like Daniel, discussions with food startup geniuses like the founder of Chipotle—is mind-boggling. Add to this the caliber and experience of our instructors—restaurateurs Steve Zagor, Andy Pforzheimer and Vin McCann, as well as sommelier Richard Vayda—and the knowledge my classmates and I are sure to gain is staggering.

So was I right to dampen my excitement about the ICE Culinary Management program? In retrospect, no! It has certainly made the rush I feel now all the more intense. Plus, it’s just the beginning, right? There’s still plenty of time to let my imagination run wild, knowing that this program will continue to surpass my expectations and surprise me in the process.

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I’m not entirely sure what the next seven months will bring (A new job? An entrepreneurial opportunity? A business plan for my own restaurant?), but big changes are afoot—I can feel it. As we’ve already learned from the industry experts we’ve met, the path to success is more than a simple ascent—there’s sure to be hard work and some disappointment along the way. But like any aspiring entrepreneur, I’m ready to learn from these challenges, and the skills I learn in the Culinary Management program are sure to help me navigate every step of my professional journey.

Call 888-995-2433 to schedule a personal tour of ICE and learn more about our Culinary Management program.

By Carly DeFilippo

From 17-year-old high school grads to former doctors, artists and executives, ICE students come from all walks of life. In the case of Brooklyn native Christian Souvenir, it took many years in the military before the desire to attend culinary school took hold.

The switch from government intelligence work to cooking may seem like a drastic change, but Christian’s disciplined background is serving him well in the kitchen. Since graduating from ICE’s Culinary Arts program in 2011, he has worked in some of Brooklyn’s most innovative new restaurants, including Nightingale 9 and French Louie, growing his love for a new kind of service.

Thanks to ICE’s flexible scheduling options, Christian is able to continue kitchen work while pursuing a second ICE diploma in Culinary Management. “I love cooking in restaurants,” Christian explains. “But I saw myself on this path where I could potentially be in charge of people and not have the tools to help them get better. What I’ve learned in management is helping me form what I want in my eventual restaurant, and what I want for myself as a leader. That is so important.”

To learn how ICE’s Culinary Management program prepares grads to own or operate culinary businesses, click here. For more information about the range of active duty, reserve and veteran’s benefits available to ICE students, click here.

 

By Carly DeFilippo

The words energy and determination only begin to describe the curious, enthusiastic force that is ICE alum Eden Grinshpan. Aspiring to work in food television from a very young age, Eden currently hosts two shows on the Cooking Channel, Eden Eats and Log On And Eat with Eden.

 

What were you doing before you enrolled at ICE?

I enrolled at ICE when I was 22; before that I was traveling through India, South East Asia, and lived in London and Tel-Aviv.

When I was in high school I became completely obsessed with the Food Network. I didn’t grow up cooking or baking; the passion came from watching the network. I could not get enough of Ina Garten’s buttery cakes or Jamie Oliver’s colorful culinary masterpieces (he was on Food Network Canada). I was hooked, so I started playing around in the kitchen.

When it came time to apply for University, I knew where my head was at…so culinary school it was. I enrolled at Le Cordon Bleu for the “grand diplome” in both pastry and cuisine. What a funny and incredible experience. I was so nervous my first day; I didn’t know anyone and my knowledge in the kitchen was minimal. But I quickly made friends with the students and the chefs and accepted my new calling in life: food. During my time studying in London, I took advantage of the opportunity to travel to neighboring countries in Europe. It was then that I realized another passion of mine, travel, and that the best way to explore a new country and culture was to dive right into their cuisine and to try and live like a local.

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After graduating culinary school, I was not ready to settle down, so I enrolled in a course that took me on an adventure to the north of India—probably one of the most incredible experiences of my life! I didn’t know that much about India, but soon found out that it was one of the most colorful, warm and exciting countries I have ever been too. I ended up spending almost a year backpacking and exploring, while taking cooking courses, volunteering and just simply bonding with the locals and other people who were backpacking and traveling across this magical country. After India I continued my travels through Thailand, Vietnam, Laos and Israel.

Following these amazing, worldly experiences, I was itching to get cracking on my career—so, what better place to start than the culinary mecca of NYC? I moved to New York around 5 years ago. My younger sister just got into NYU, so I decided to follow her here and start my new adventure. The first thing I did was enroll at ICE for the Culinary Management program. I knew that one day I would want my own restaurant, and ICE was the place to learn that skill set. I had such a great time in the program. I met so many people from all walks of life that were just as passionate as I was about food and the culinary industry. The school gave me a great platform to learn about the service industry and also allowed me to network and meet great people in the industry. Since graduating from ICE, I have been able to pursue my dream of food television and I am very fortunate to the Cooking Channel for taking me under their wing and believing in me and my shows.

What attracted you to the Culinary Management program?

What attracted me to ICE was the school’s reputation and the great management program they offered. I had a great teacher and the speakers they brought in told us their stories and facts about their businesses. Having so many people come in really inspired me and I got some really great ideas from that course. It’s also so much fun meeting people that are as obsessed about food and the culinary industry as you are—they’re a very special group.

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What have you been up to since graduation?

Through ICE, I was introduced to many people in the field that have helped me along the way with my career. Since leaving ICE I have worked on “Eden Eats,” a show that I created with my business partner Samantha Schutz, and am currently working on a brand new show for the Cooking Channel, “Log On And Eat with Eden,” which will be premiering this September…very exciting!

Briefly describe a day in your working life.

Every day is very different since I am traveling all over the country, meeting different people and featuring different foods in every segment. When we get to a new restaurant, we usually learn all about the dish that we are featuring on the show, make the dish, try the dish and try a bunch of other dishes that the restaurant is famous for, while speaking with the person I am interviewing.

What might people be surprised to learn about your job?

I think people would be surprised how much time and work goes into one episode. I was so surprised to find out what goes on behind the scenes—so cool! I love how creative everyone is.

5 years ago, did you ever think you’d be doing what you’re doing now?

I’ve always dreamt of having my own food television show, but you never know. As much as it is about networking and persistence, there is also luck that goes into it. I am so fortunate to do what I do and I am thrilled to be a part of the Cooking Channel family.

What’s next?

Well, I am working on a new show for the Cooking Channel, and I hope to continue working in television (I love it). But, one day I would love to take advantage of the skills ICE taught me and manage/run my own restaurant.