It’s been two months since I started class at ICE, and from butchering nearly every type of protein, to learning how to properly sauté, grill, roast, poach and steam, to exploring the financial side of culinary business, I can confidently say I’ve learned a lot.
But I’m not just learning how to do all these things. I’m learning the why behind everything as well. No matter what my question is (and I ask quite a few!), the teachers at ICE are incredibly knowledgeable about the topic at hand, and every task we take on in class has a strategic educational purpose. For example, in Module 1 of Culinary Arts, my classmates and I joked that Chef Ted had an encyclopedia for a brain—ask him any question and he knows the answer to it and more. The same goes for my Culinary Management instructor, Steve Zagor. He has an endless supply of industry stories that provide tangible lessons about running a culinary business—making our classes a series of hilarious and informative parables!
Learning how to cook professionally and manage the business side of restaurants at ICE has taught me more about efficiency and waste than I ever thought possible. Take my home cooking habits as an example. Since starting school, I’ve learned I wasn’t cooking nearly as efficiently as I could’ve been in my own kitchen. Sure, I would think through cooking times and what ingredients I needed, but I never made a mise en place list or production schedule before I turned on the stove or oven. As obvious as it may sound to some, doing these simple things has helped me transform into a more strategic, efficient and methodical home cook.