Peter Martinez: Before I came to culinary
school I already had culinary experience.
My grandfather and father were both chefs
and they taught me how to cook.
One of my first real restaurant jobs, I was
the head executive chef.
I had the passion already, I had the drive.
I was everything a chef could be but I just
wanted to sharpen on my skills.
I came to culinary school because I felt it
would give me an edge.
I figure that I would double my worth being
able to say I graduated from a school.
There were so many things that I thought I
knew.
Coming to ICE, I learned that there is actual
technique behind cooking.
My skills increased by 10.
At ICE I had career advisor and it helped
me so much in terms of networking, meeting
different chefs.
I was taught on how to approach positions
the right way.
