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.
Restaurateur and chef Marc Forgione savors a challenge. Since winning Iron Chef in 2010, as well as earning the first Michelin star for his eponymous restaurant that same year, he has continued to wow diners with his bold and delicious takes on local ingredients. Chef Forgione — who, according to the New York Times, “excels at simplicity” — shares the five straightforward ingredients of his culinary voice.
Start honing your own unique culinary voice — learn more about ICE’s award-winning career programs.