After only four months, I can’t believe I'm already halfway through the Culinary Management program at ICE. Yet, when I think about the ground we've covered—choosing a location, menu design, concept development, marketing, purchasing, management and finance—it seems much longer. With each passing class, my understanding of how a restaurant business operates on both a micro and macro level increases, and I know it will only continue to do so in our remaining three months.
One of the most valuable aspects of the program thus far has been the incredible guest lecturers. To be honest, we've had so many speakers from such a wide range of professional backgrounds that I’ve almost lost count! Their lectures have provided the opportunity to network with some of the top players in the industry—in fact, one of my after-class conversations with a recent speaker actually resulted in a job offer in hospitality consulting!
While every speaker has brought something new to the table, there are three in particular who made a lasting impression. Below, I'll share a bit of their backgrounds, as well as their advice on how to make it in the restaurant industry.