What would it feel like to prepare a truly life-changing meal? Just ask ICE Culinary Arts alum and hospital nutrition expert Pnina Peled. As the senior executive chef at New York Presbyterian and the former executive chef at Memorial Sloan Kettering, Pnina has spearheaded the dramatic transformation of New York City’s hospital food over the past five years.
Before she was customizing nutrient-dense menus for sick patients—and even before she worked in some of NYC’s top kitchens—Pnina’s circumstances were just like the average ICE student. Raised by a family of restaurateurs, her weekend wake-up call was literally, “Time to make the donuts!” She dreamed of pursuing a career in medicine, but her family encouraged her to stay close to home, so she did and earned her college degree in business management. Initially, Pnina made rent by working in the accounting department at a law firm. While she excelled at her job, she knew accounting wasn’t her calling, so she enrolled in ICE’s evening Culinary Arts program to launch a new, creative career.
Read on to learn how Pnina became an executive chef at two of the country's top hospitals.