I think if you want to be competitive in the
industry, you've got to go to culinary school,
learning all the fundamentals slowly in a
classroom and not on the fly in a restaurant.
There are many times when a student can go
to a small program or to a school that maybe
doesn't have the type of faculty that ICE
has, but you can really see it in their knife
skills right when they come into the kitchen.
The instructors at ICE are chefs that have
worked in some of the greatest restaurants
in the country, so they're bringing that home-grown
intensity to the students.
They kind of hit the ground running when they
come out of the school. They're above the
curve with the other schools that are out
there. New York City is the city that never
sleeps and it'll chew you up and spit you
out if you're not ready for the pressure.
Because they were trained in New York, they
don't get too star struck when they get
into a fast-paced kitchen.
It's a very, very intense program. So, you
get in, you get out, and then you're professionally
cooking as soon as possible.
I love working with ICE graduates. They're
very focused, they're very passionate and
determined, because they very often left another
field to come into culinary.
And when you get people that have life experience
on top of starting a new career, then you
get those layered and complex people that
really enrich the food industry.
And they're well prepared. They have vigor.
They're excited to be in the kitchen or in
the dining room.
In all my restaurants, I depend on a lot of
young students. And ICE is one of the schools
also we favor a lot.
Well my sense about alumni of ICE is that
they should all work for us, instead of only
some of them working for us.
I know Danny Meyers is trying to cherry pick
all the good students, but you know, once
in a while the ball drew, but the ICE students
always do a spectacular job. We're always
very impressed with their backgrounds, their
education is always very prominent.
A student going to ICE wants to be a great
chef. They give them the tools to make those
steps possible.
There's so many new techniques in the kitchen,
whether it's Sous-Vide Cookery, whether it's
Immersion Circulators, things that have been
maybe not always taught, are now being taught
at ICE. And so, this is very key, so when
a student comes into the kitchen, they already
have a grasp.
By being exposed early on in your education
to so many different modern techniques and
equipment, I think a lot of students don't
have to wait the years to be exposed to different
things later on, and they can find their true
calling early on.
My first impression of the new ICE facilities,
I'm blown away. It's absolutely stunning.
It's completely state-of-the-art. It's like
no other culinary school that I've seen in
terms of the technology, the space, the layout.
The new space ICE is great. The views, the
light, the air, it changes how you learn.
You could just see everybody's walking a little
differently and moving a little quicker.
The chocolate room, oh my God, that is like
state-of-the-art.
ICE is really a think tank with all the new
facilities that they have at the school, whether
it's the hydroponic facility or the chocolate
lab, and so therefore, they already have a
head start when it comes to other students
going out of culinary school.
They're doing a lot of the new molecular cooking.
They're expanding their horizons beyond the
classics. And there's a whole world out there
and the fusion of cuisines is much more refined
than it was 20 years ago, and they're really
looking at that and capturing that.
Find your culinary voice at ICE.
At ICE.
At ICE.
At ICE.
At ICE.
At ICE.
