Find Your Culinary Voice

I’ve been working with ICE students in New York for years and they are consistently among the best young chefs in my restaurants. I’m very much looking forward to having an institution like ICE produce the same level of talent for my Los Angeles and Las Vegas restaurants, and to what their next generation of culinary leaders will do for the west coast food scene.

When I visited ICE in New York, I was so impressed with the school’s facilities and culinary programs. I know our Los Angeles chefs and restaurateurs are looking forward to having a premier culinary school for aspiring chefs and having a resource for recruiting talent close to home. It’s a great time to be cooking in LA — there is so much opportunity to cook for those that want a career in the field.

I love working with ICE graduates; they're very focused, very passionate and determined. ICE is known for its great chef-instructors and facilities. And if I am impressed with the work an extern or entry-level cook does for me, I can reach out to some of the best restaurants in the world to help them get their next job.

It's amazing to see what kind of important contributions ICE alumni have made to our restaurants. When an applicant comes to us from ICE, we know they've been schooled in both the technical and hospitality skills so crucial to succeed in this business.

The Institute of Culinary Education has proven to be an excellent resource for us for many years. With its world class programs and curriculum, I know I will continue to rely on ICE to recruit skilled, ambitious young professionals.

ICE instills in its alumni the highest standards and discipline, which is always shown through their work. At Jean-Georges and other restaurants, we look forward to seeing ICE on an applicant's resume and are always impressed by their determination, imagination and devotion to the culinary arts.

ICE helped lay the foundations of my education as a chef. It was there that I learned the basics, and those lessons have stayed with me throughout my entire career, from Paris to Monte Carlo to New York City.

I chose ICE as a postgraduate education. I wanted to be a chef but didn't need to pursue another degree — I wanted to work! I needed a strong foundation in classic technique taught in a relatively short time, that I could take to any restaurant and build my skills on, and that's exactly what I got at ICE.

The talented chef-instructors at ICE clearly teach students skills that prepare them for the reality of working at the highest level in the restaurant industry. We rely on ICE as an integral partner in recruiting well-trained new staff, full of potential!

My experience at ICE was shaped by the tremendous quality of the ICE instructors and the wisdom, experience and passion they bestowed on their students. Chefs Einav Gefen and Ted Siegel remain mentors to this day. I believe ICE is a dynamic and forward-thinking hub of culinary education.

The graduates and externs we have hired over the years from the Institute of Culinary Education have always come to us informed, eager to work and well-trained.

After a successful 20 years in some amazing kitchens, I'd earned a lot of opportunities - and I chose to join the team at ICE. I have always admired ICE, and education is the perfect opportunity for me to give back, to inspire the next generation of chefs to enjoy and excel in a career in culinary or pastry arts.

ICE has a reputation for producing some of the most talented and reliable students in the culinary field. We are thrilled to have ICE finally here in LA! We can't wait to have some of those students in our facilities.

I was thrilled to learn that the Institute of Culinary Education is expanding and opening its second location in Los Angeles. It is a hub of culinary innovation, and having a culinary school of ICE’s caliber in this market will only enhance the city’s standing as a major culinary center in the U.S.

Having the strong culinary background that I learned from ICE really helped me with everything I have done since school. It gave me credibility in the industry, and gave me the language and the skills I needed to later stand beside some of the greatest chefs in the world.