By Caitlin Gunther
One of the great things about studying at ICE is the wealth of experience that each instructor brings to the curriculum. Culinary Management instructor Alan Someck is no exception. As general manager of two perpetually packed Long Island restaurants for decades, Alan developed an understanding of what makes a restaurant not only successful but an integral part of the community. Between this role and his years of consulting work, Alan has the kind of expertise that only comes with time and the opportunity to study changing trends in the industry. At ICE, Alan shares his insights with each aspiring restaurant owner or food business entrepreneur who walks into his classroom.
A native New Yorker with the restaurant industry in his blood (his father owned a seafood restaurant in Brooklyn), Alan didn’t initially gravitate toward the culinary world. It wasn’t until after college when he moved to San Diego that Alan was inspired to join the food industry. With a shared desire for local, fresh produce, Alan and friends began a food co-op—a small operation where members would assemble in someone’s backyard and handpick their weekly produce. The co-op, which doubled as a community center, grew until it eventually relocated to a larger space that was previously a pool and dance hall. It was during this era that Alan learned to tap into local needs and organize ways to meet them.
Keep reading to learn about Alan's path from a San Diego food co-op to the classrooms of ICE.