From Finance to (Eco-Friendly) Food: ICE Alum Chloe Vichot

From Finance to (Eco-Friendly) Food: ICE Alum Chloe Vichot
From, by Institute of Culinary Education

By Caitlin Gunther

Where do you see yourself in ten years?
 That’s the question Chloe Vichot (Culinary Management ’16) heard when she was interviewing for admission to business schools after graduating from high school. Though she didn’t say it aloud, in her head the answer was clear—owning a restaurant. A successful career in finance and an ICE Culinary Management diploma later, the Paris native is on the cusp of realizing that dream in New York City. This fall, she will open the doors to Ancolie, a Greenwich Village grab-and-go eatery, where glass jars will be the eco-friendly packaging of choice. Serving fresh takes on the seasonal, home-cooked meals she grew up eating, Chloe is sharing her culinary voice with downtown Manhattan.


In the midst of juggling the roles involved in opening a restaurant, Chloe sat down with us to answer the ICE alum questionnaire. 

Keep reading to discover how this ICE alum decided to open up a restaurant in NYC's Greenwich Village.