As the Executive Chef and Owner of Cull & Pistol in Chelsea Market, ICE Culinary Management alum David Seigal is literally at the center of New York City’s food scene. His refined take on seafood-centric dining has received raves in the Wall Street Journal, Zagat, Tasting Table and other publications. Today, David credits his success with 12 years of “blood, sweat and tears” cooking on the line, as well as his entrepreneurial business training at ICE.
How did ICE help you find your culinary voice?
The Culinary Management program at ICE was instrumental in helping me think analytically from a business standpoint, beyond a culinary "what tastes good and how do I get it on the plate" perspective. As I mentioned before, it’s crucial for chefs to understand the business side of cooking, and ICE helped me to start paying more attention to the interplay between food, service and décor, as well as the guest experience. I've opened six restaurants since 2003 and the curriculum at ICE helped develop my hospitality philosophy for each of these businesses.