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Vin McCann
Culinary Management Instructor |
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Vin McCann started teaching in ICE®'s culinary management in spring 2004, first as a substitute instructor, then obtaining his own full class. He also teaches in the department of Nutrition, Food Studies, and Public Health at New York University, as part of a transitional move out of operating food service businesses that also includes launching a consulting practice specializing in entrepreneurial food service companies.
McCann was born and raised in New York City, and graduated from Bucknell University with a degree in English. "I was going to be a novelist, so I always worked in restaurants to support that ambition," he said. "I had more success in restaurants than I had in publishing, so sort of fell into it." His extraordinarily varied experience in the restaurant business has had a clear entrepreneurial focus, as he almost always has worked for people who founded their companies.
In the 1980s, he joined the largest multiconcept franchisee in the country, National Restaurant Management (out of New York City), and eventually became the company's CEO. In 1992, he became executive vice president of Specialty Restaurant Company, a California-based company. McCann handled all restaurants east of the Mississippi, and as such traveled a lot. Then came time to strike out on his own, and he invested in several steakhouses. For the last six years before joining ICE®, he was the executive vice president of Boulder Creek/Rothman Group.
Today, what McCann enjoys most about teaching is the exchange he has with students. "You trade experience for enthusiasm," he said. "It refreshes the whole thing to see them." He brings to his students the years of experience he has acquired in all segments of the industry, from fine dining to quick-serve restaurants, along with catering and hotels. He's also worked every station in the kitchen. "To bring that all to the curriculum in terms of personal anecdotes and experiences really fleshed it out," McCann concluded. "Each segment has different priorities, so it's easier to relate to the students' ambitions."
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