 New! Enjoy a personal tour of ICE 7 days a week
flexible morning & evening hours too!
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
THE CULINARY WORLD TODAY |
| |
|
|
|
| |
|
|
|
| |
The
food scene in America is hot. Since
the early 1990s, America's interest in restaurants, fine food and all
things culinary has grown exponentially. Restaurants have become destinations,
whether across the street or across the world, where people can celebrate,
relax, entertain and share food and wine. Many chefs have become celebrities,
presiding over empires of eateries, specialty-food products and TV
shows. And many hotels won't even consider opening without a top restaurant
or food shop tucked just inside the front door.
And that's only the beginning. Other culinary fields
experiencing rapid growth include catering, food writing, recipe development,
publishing, private and corporate dining, food styling, wholesale and
retail baking, consulting and wine and beverage service.
So what's fueling all this growth and energy? Many things. Travelers are sampling
the world's cuisines while abroad and are returning home with an insatiable curiosity.
The demand for locally produced, seasonal and exotic ingredients continues to
grow. Busy schedules are encouraging people to eat more meals outside of the
home. And the media, from Emeril Lagasse and Sara Moulton to the Internet and
magazines, has rivited our attention on food.
Yet despite the public's appetite, there are not enough well-trained culinary
professionals, such as pastry chefs, restaurateurs and sommeliers, to meet the
demand. That's why there are so many opportunities for our culinary school graduates.
Our comprehensiv, rigorous programs are designed to offer our students the theory,
techniques and hands-on experience to meet their career goals - whether it's
to work in a four-star restaurant, write for a national food magazine, start
a cake-decorating business or open a country bistro. |
|
|
| |
|
|
|
| |
 "As
a chef-owner with five restaurants and a catering company,
I face the constant challenge of staffing my kitchens with
well-trained cooks. The Institute of Culinary Education has
proven to be an excellent resource for me over the years.
With its world-class programs and facilities, I know I will
continue to rely on the school to recruit skilled, ambitious
young professionals." |
|
— DANIEL
BOULUD, Chef and Owner,
Restaurant Daniel, Café Boulud, db bistro
|
|
|
| |
|
|
|
| |
Beyond the obvious career path of restaurant cooking,
there is an ever increasing number of other avenues for employment and
success in today's culinary world: |
|
|
| |
• hotel
and restaurant management
• food writing and recipe development
• private and corporate dining
• food styling
• consulting |
• catering
• publishing and television
• specialty food retailing
• wholesale and retail baking
• wine and beverage services |
|
|
| |
|
|
|
|
|
|
|
|
|
