When we think about international cuisine, it's usually on the level of countries: French, Italian, Chinese, American, etc. Yet within each culinary culture, there are regional variations—from coastal seafood to hearty cold weather fare, poverty-inspired vegetable dishes to luxurious desserts.
Like many Americans, ICE Chef Instructor Robert Ramsey rarely thought about the history of the food he ate during childhood. But when his mother insisted he take a summer job at a friend’s restaurant, his admiration for the line cooks planted a seed that sprouted into a dynamic career in regional American and international cuisine. Since then, Robert's career has included stints at Richmond's famed Jefferson Hotel, the three-time James Beard Award-winning Blackberry Farm in Tennessee and northern Italian eatery Bar Corvo in Brooklyn.A member of ICE's Culinary Arts faculty since March 2015, Robert focuses not only on developing students’ culinary knowledge, but also the life skills they need to succeed in restaurant kitchens: “Being a chef isn’t just about cooking. You need to learn professionalism, time management and the ability to work with other people. It’s a dynamic and challenging industry—you need to be committed and willing to develop yourself as a human, not just as a cook.”