There’s currently one chef on ICE’s staff who is registered as both an instructor and a student. That’s because—despite more than 25 years in the industry—Chef Scott McMillen is far from finished learning. Whether enrolling in Chef Toba Garrett’s cake decorating classes, Chef Sim Cass’ intensive bread baking program or, most recently, earning a diploma in Culinary Management, Chef Scott has stayed hungry for new opportunities to push his skills.
Scott’s hunger for knowledge has rubbed off on his students as well. Head Baker and Co-Owner Dave Crofton of One Girl Cookies and entrepreneurial cake designer Leigh Koh Peart are just two of the noteworthy alumni Scott has trained at ICE. “I still hear my own culinary school instructors' voices loud and clear in my head, and I enjoy the opportunity to make a lasting impact on my students’ careers.”
What’s more, this continuing education has given Scott a special appreciation for the benefits of culinary school: “If you’re a career changer in your mid-twenties or older, culinary school really accelerates the process. When you start off in kitchens, each environment has a very narrow focus. The broad range of skills you learn at school means you can advance your career that much faster.”
Read on to learn more about Scott's journey from executive pastry chef to ICE instructor.