It’s not every day that a student gets to return to his or her alma mater, to walk the halls as not only an alumnus, but also a teacher. ICE Culinary Arts graduate Charles Granquist has more than earned his place among our faculty, with a resume that includes such diverse experience as the fine dining kitchens of Blue Hill NYC and the fast-paced food media world of the Food Network.
When he first arrived in New York, Charles wasn’t the most obvious candidate for the culinary profession. He didn’t grow up in a family of cooks, and his education in music and economics at Bates College hadn’t prepared him for life in the kitchen. But when his first job at a sound branding company didn’t pan out as planned, the thought of escaping the cubicle for the kitchen began to sound increasingly enticing.
His curiosity sparked, Charles knocked on the door of Chanterelle—then, one of the most innovative fine dining restaurants in NYC. Offering his services for free got his foot in the door, and within the first few days in the kitchen Charles was certain cooking was the career for him. But the longer he spent in professional kitchens, the more Charles realized he would benefit from formal schooling.
Read on to learn how studying at ICE shaped Chef Charles' kitchen career path.