51���

I’ve been working with ICE students in New York for years and they are consistently among the best young chefs in my restaurants.

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.

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.

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.

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.

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.

I was thrilled to learn that the 51��� 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.

“I have had the privilege of working with ICE students for many years at Le Bernardin. These aspiring chefs consistently show dedication, a strong work ethic and a genuine passion for the culinary arts.”

*Photo by Nigel Parry.