By Diana Andrews

 

Not too long ago, Susan Stockton, Senior Vice President, Culinary Production at Food Network, was a culinary arts student at ICE. I first met Ms. Stockton when she spoke about Food Network and Cooking Channel at the school in August 2012. As a recent graduate, I immediately began to imagine how inspiring it would be for current ICE students, prospective students, and other alumni to hear a bit more about her incredible journey, experiences, and accomplishments in the food industry.

 

When I contacted her to request an interview on behalf of ICE, Ms. Stockton graciously accepted. We met at the Food Network offices at Chelsea Market. Here’s what she had to say:

 

I’ve heard that you’ve had previous careers in film, as a florist, a caterer, and a graphic designer. What made you decided to make another career change and attend culinary school?

 

I had a 12-year-old graphic design firm based in Boston in the late 80’s. At that time, Boston was in a recession, much like we are now. Clients were cutting budgets left and right. I’d also just met my husband. It felt like a good time to jump start a new life with this new person—who had a new job offer in New York City!

 

The last thing you want to do is open up a New York design studio in a recession. That forced me to stop and ask myself what I wanted to do next. What made me happy? I’d had other careers, been schooled in fine arts and writing and had landed a job as an art director for a small film company. After a few years, I opened a tropical plant store in Boston with movie posters collected from that job and called it “Hollywood & Vine”. I always tell career-changing students, everything you learn from past careers can help you leverage your next career. Just be sure to follow your passion. So, that’s what I did.

 

I’d always loved cooking and entertaining. I got that from my family. Every get-together revolved around huge spreads of food. And I’d been casually catering dinner parties for friends in Boston and really enjoyed it. So when it came time to move to New York, I felt the desire to begin again.

 

How did you figure out a game plan?

 

I didn’t! I had to stop one career. I passed along my business in Boston to someone who worked for me, which was very convenient, and Rick and I moved to New York. I realized I had to re-educate myself, so I threw myself back into school. I knew how to cook. I had been catering, but I was cooking from family recipes and cookbooks. I didn’t know proper techniques. I’d watched Julia Child’s The French Chef for inspiration. Once I arrived in New York, I heard that ICE (it was “Peter Kump’s New York Cooking School” back then) presented a fast track intensive that was very appealing to me. So I signed up for the professional cooking program and retooled my career.

 

My original idea was to open a restaurant. Back in the late 80’s, there weren’t as many culinary career options as today. I worked in a small restaurant in the Village with long hours and loved it. But I knew I had to do something with better hours or I wouldn’t stay married for long, so I started pounding the pavement.

 

I had a photography background from my graphic design days (plus, my father was a photographer, and I knew how to style food), so I wound up doing some freelance work for the Times for their Wednesday Dining & Wine section. From there, I started networking, just meeting as many people as I could, and doing whatever I could in the industry: catering, food styling, testing recipes…

 

When Food Network came on the scene, I was drawn like a moth to the flame. After freelancing for a while, I was hired as chef in their midtown studio kitchen, where I had the honor of cooking with amazing chefs and cookbook authors. as well as a team of passionate foodies who were also drawn to the network. In the beginning, it seemed as if we were really making the TV part of it up as we went along.

 

Today, people come out of culinary school figuring they’ll immediately land some really plum job. But, what I look for and long to see are the people who are willing to try everything, really branch out and experience as much as they can, and then figure out what they excel at. Don’t refuse to do anything; take time to learn. Experience your professional life fully. That’s kind of an old school way of looking at things, but that’s how I see it.

 

How did you decide that ICE/Peter Kump’s New York Cooking School was best for you?

 

Well, back then, you could go stage in a restaurant or you could attend a four year program like CIA. But I already had a degree, and prior careers, so I didn’t want to do that. When I got to New York, I just started talking to people in the industry. After a bit of research, I chose Peter Kump’s New York Cooking School. It was pretty scrappy in those days – in a good way!

 

The first dot-com crash had just happened and a lot of people in my class were looking to retool themselves. They had dreamt of a career in digital and were forced to realize that was not going to happen. So, they decided that they’d be the next great chef, and I remember how shocked many were when they heard what a starting salary for a prep cook was!

 

It was hugely disturbing for people in my class to understand that you just had to pay your dues, having had some business experience, I knew that. You have to save enough money to enroll in the program, and to have a little bit of running room after, to stage around or whatever you have to do to get into people’s kitchens and just learn as much as you can in order to find your place. And there weren’t that many places! In those days, being a woman in the kitchen wasn’t that comfortable either, but I lucked out and ended up working for a woman chef.

 

As far as ICE/Kump, you get out of it what you put into it. I knew I was going to have to stop everything and totally apply myself. And I just loved it.

 

What’s your role right now at Food Network/Cooking Channel and how do you see the business evolving?

 

I’m Senior Vice President, Culinary Production here at Food Network. I have the pleasure of heading up the amazingly talented Food Networkkitchen team. Just like home, our kitchen really is the heart of our network. The 32 culinary professionals on staff live our brand and contribute to every facet to keep us on trend. I have to say, I finally have my dream job!

 

Food Network has boomed since its early days. Originally, the kitchen was responsible for working on set with talent as well as cooking, styling, and scripting what happened behind the scenes for our TV food demos. Then our website grew, and much later our magazine launched, and the kitchen also focused on developing recipes, tips, and other food content for the home cook.

 

As the network gained popularity, fans wanted more ways to engage with our brand. So our new business team brought us in to co-develop new ideas. In the past few years, we’ve launched an award-winning line of wines with Wente Vineyards called “Entwine” that was blended specifically to pair with food. The kitchen not only participates in the blending process, but they also feed a website with wine pairing recipes. We also develop and test cookware for our Food Network branded product line at Kohl’s.

 

Our latest big news is that we just opened our first Food Network Kitchen restaurant in the Jet Blue terminal of Florida’s Fort Lauderdale Airport. We’re using this as a prototype for more in other cities. Our dream is to give travelers a taste of the town they’re flying to (or through) by building menus of our own recipes that are inspired by local favorites. Getting people to pull up a chair and actually taste the brand is pretty cool. We’ve never been able to do that before.

 

 

One of our challenges was how to stay local/sustainable while growing locations across the country. We addressed that by mapping out a 60-mile radius around the airport and sourcing ingredients and growers to make our dishes. We also like to curate the best food artisans from these locations and let travelers know where to taste some great product while they’re in town. Actually, this is nothing new for us; Food Network programs have celebrated regional food for years. Needless to say, our kitchen team is never bored.

 

It took Food Network a while to actually produce a magazine, which is interesting because it’s diverse and doesn’t have the same feel as the other food magazines out there. How did that evolve?

 

Hearst is the answer. They are an amazing partner for us. Maile Carpenter is our Editor in Chief. It took a lot of getting together to figure out what the magazine’s voice and look would be, and how we could work well together. Maile totally gets us. Her husband’s a chef, so it’s a very comfortable relationship.  Our test kitchen and the Hearst editorial team work closely on each issue.

 

Plus, Food Network is pretty unique in its food diversity, and I think the magazine reflects that. We’re a mash-up of home cooks, chefs, and a huge base of Food Network fans so the magazine must talk to a lot of people with varying skills and interests. That audience ranges from busy moms looking for weeknight solutions, to parents and kids who like to have fun in the kitchen, and also includes people who may have a bit more time on weekends to make something more challenging.

 

Our test kitchen shoots roughs of dishes they’ve developed and sends them to Hearst where they’re re-shot for the magazine. We proof every issue and test every recipe – even the recipes from chefs – just to be doubly certain they’ll work for our reader. There’s nothing worse than asking someone to invest money and time in a recipe that doesn’t work well or taste delicious.

 

Do you have people putting their feelers out there doing research for you, listening to the industry?

 

Sure, we have a research department as well as a culinary researcher. Our talent also tells us what’s happening in their worlds, so they add to our information gathering as well. My team travels quite a bit for work and when they’re in the field they naturally check out the local food scene in restaurants, food trucks, and grocery stores. We want our shows and recipes to reflect what our audience is craving, while also being relevant to everyone with ingredients they don’t have to search high and low for.

 

We have a real mixed bag of cooks in our kitchen; people passionate about a specific cuisine, bakers, as well as people from different parts of the country and different ethnic upbringings. We try to reflect the diversity of our viewers. I’m originally from Chicago, so I have a different perspective than someone raised here in Manhattan. I know everything doesn’t revolve around New York (laughs)…usually (laughs).

 

What’s the most exciting thing going on at Food Network right now?

 

Lots. After nearly 20 years at Food Network, it seems like we’re running on all cylinders. Our website is on top of its game and the digital team has launched some amazing apps, which the kitchen has supported: check out Cupcakes, Soups, and Cookies. We’re looking forward to a number of new shows launching on Food Network very soon, and we’re in the process of writing a cookbook for one of our top competition shows.

 

What is your fondest memory of Food Network?

Hmm. There are so many. But, I especially liked the camaraderie between chef, kitchen, band, and crew during Emeril Live. The pilot of this show was a revelation. The audience brought a new element to cooking shows. Cooking had become truly entertaining, and everyone, especially Emeril, was having a great time!

 

We all know the food industry is big on giving back, but another memory (post-Katrina), was discovering that Scripps (our parent company) is a very charitable place to work. We spent a lot of time shooting in New Orleans, so when Katrina hit we were all just kind of blown away. One of the guys in our kitchen asked me, “What can we do? These people are hungry and no one is helping them.” That spurred me on to call corporate and say, “We’d like to do something…I don’t know what or how yet, but we’ll figure it out.” I mean, the Red Cross wasn’t even there yet, and Scripps said OK. I was very impressed that our company not only had a good heart, but was also willing to take action.

 

We weren’t able to enter NOLA, but we heard Gulfport, Mississippi needed assistance for first responders, police, and rescue teams who were devastated by days end. The parts of town that hadn’t been blown away had been evacuated, so we set our small group of cooks in a grammar school cafeteria and cooked comfort food all day long. We had to cook with the pars in the school pantry, which was pretty bad! You know, huge cans of who knows what. At that point we called Sysco and talked them into bringing a truckload of fresh food through roadblocks to Gulfport.

 

Next, chefs were offering to come down to cook. Alton Brown and Ming Tsai were first on the scene dishing out food in the cafeteria line and cheering people up. Working for a company that supports social responsibility left a lasting impression on us all.

 

What charitable organization do you feel most strongly about?

 

Share Our Strength. I find them to be a very grass roots organization that works through strong partnerships with chefs and corporations to find solutions to big problems. Billy Shore announced No Kid Hungry in 2007-2008, and made us all focus on the fact that there’s a new face of hunger – right here in our own country. Food Network is Share Our Strength’s media partner. If you haven’t seen our documentary Hunger Hits Home, you should check it out.

 

I also noticed that most of the Food Network chefs are paired up with this charitable organization as well.

 

Well, chefs are an amazingly charitable lot; you know that. We’re all in the industry of feeding people and making people happy. Taste of the Nation (also a Share Our Strength event) has been around for years. So, chefs got in on the ground level helping Share Our Strength with their mission.

 

Another recipient of Share Our Strength support is Food and Finance High School. I’m on their Board of Advisors. It’s a public school in Hell’s Kitchen that accepts kids from all over the city who are interested in building a career in food. Amazingly, there’s a fish farm on the lower level growing tilapia and a hydroponics farm on the second floor growing pineapples – not your typical public school. Cornell has contributed to these labs, but the school needs a ton of support to keep running. It’s a pretty rough and tumble school, with guards and metal detectors at the door. But many chefs donate their time to teach and take interns into their kitchens. Students come away with a lot of learning about the future of food.

 

I was there once showing somebody around the school, and I was trying to get one of the kids warmed up to talk a little bit, because they’re just so wonderful, and I said, ‘So, there’s a professor in the basement growing tilapia, and you have aquaponics two floors up, and I understand a connection will soon be made between the two systems so that the fish will be fed from the byproducts of the plants and vice versa.’  I asked him, ‘Why are they doing that?’ He answered, ‘How else do you expect to grow food on Mars?’

 

What do you think is the most serious food related issue facing this country today?

 

Obesity. Love it or hate it, I think Bloomberg really built awareness to the fact that we’re consuming way too many empty calories. I think moderation and education is where we need to focus. Through the 90’s and 00’s, we’ve literally blown ourselves up in size. So, I think it’s time to become a little more rational about what we eat and how much of it.

 

What cookbook are you cooking from right now?

 

Yotam Ottolenghi’s Jerusalem. His lovely way of cooking is really on my mind right now. He has a couple of restaurants in London and a largely veggie repertoire. He’s really capturing Mediterranean and healthful whole, fresh, gorgeous food and crossing borders in a very non-political way, which is very interesting for a chef to do right now.

 

What’s one thing you wish people knew about Food Network and Cooking Channel, something that people don’t ask you about that you wish they did?

 

A lot of people don’t realize that there’s actually a real world, working Food Network kitchen. We’re really committed to food, so we have experts who are cooking, writing, developing delicious recipes, designing product and researching for our website, shows, and magazine to give our brand credibility and strength.

By Carly DeFilippo

This month, ICE had the pleasure of co-hosting a very special event with the New York Women’s Culinary Alliance: a conversation with renown home cook, food writer, francophile – and new bakery owner – Dorie Greenspan.

The first time Greenspan attempted to cook, she burned down her parent’s kitchen. It wasn’t until she became a young bride that she returned to the stove, and when she first pursued a job in professional baking, she was fired for “creative insubordination”. Greenspan’s entry into food writing was something of a fluke. A friend introduced her to a contact at Food & Wine, who invited her to submit a proposal. She naively mailed a basket of samples to the magazine’s office, with a hand-written note stating that she’d like to publish the recipes. Needless to say, her innocent strategy worked, and her first piece was published in 1983.

Despite Greenspan’s unconventional, lucky first steps in food writing, her career wasn’t all eager acceptances from national magazines. After her initial big break, she wasn’t published again for a full 2 years. “There have been plenty of dry spells,” she explained, “It always looks good on paper.” Greenspan also openly admitted that while she “said yes to everything”, she would have felt more comfortable in her abilities had she pursued professional culinary training.

Today, after writing ten cookbooks, winning six James Beard awards and receiving numerous other awards and recognitions, one would assume Greenspan would have overcome any insecurity in her culinary abilities. Yet, enmeshed in the opening of her first bakery, Beurre & Sel, Greenspan claims she still feels scared by the responsibility of consistency and of trusting other people with her product. Opening a cookie bakery was her son’s idea, Dorie explains, “[and] because we don’t know what we’re doing, we can dream – if we were smarter, we wouldn’t have gone into business.” If irresponsible, this dream has garnered Greenspan even more support from her loyal followers and fans – not least of all the “Tuesdays with Dorie” baking club.

In fact, Greenspan’s success as a blogger was one of the subjects of most interest to the NYWCA members, many of whom are successful writers or food professionals in their own right. “Tuesdays with Dorie” grew out of a request from two women who wanted to blog about baking her recipes. The group continued to grow, and with it, Greenspan’s interest in “the power of the Internet…to really connect people with like interests”. She credits the incredible success of her own blog and social media presence (more than 128,000 Twitter followers) to this genuine love of connecting with other cooking enthusiasts. “You can’t just talk about your work…[you] need to really consider yourself a part of the community.” Just one example of Greenspan’s dedication to her many fans? She personally answers every question posted on her blog.

That said, the Internet has also been a source of increased pressure on Greenspan, especially when it comes to testing recipes. The regular feedback that her fans provide is “both gratifying and terrifying.” To this point, Greenspan tests her own recipes several times and always sends a finished copy to a recipe tester for further refining.

Beyond the importance of hiring a tester, Greenspan had very practical thoughts for those interested in the competitive field of food writing. “Everybody who tastes food thinks they can write about it.” A blog is a great way to create a presence, a portfolio that editors can reference. But you may also need to write – for free – for another publication, to get your foot in the door. “To say, ‘I’ve done this work.’ counts for a lot.”

Hard-working, humble and obviously passionate about her work, Greenspan’s most telling remark was that which concerned her motivation: “I’m not proud of my work. I’m happy it’s being used.”

Each year, ICE curates an innovative lecture series called “Meet the Culinary Entrepreneurs“, inviting industry leaders to share their experience and expertise in an informal, conversational setting. Originally designed as a complement to the school’s career program in Culinary Management, these lectures have grown into free-standing events, open not only to students and alumni, but also to the general public. In 2013, MTCE will feature an exciting line-up of chefs, restauranteurs and food media professionals, highlighting the vast array of career opportunities in the culinary field. It all kicks off tomorrow, February 12th, with renown West Village restauranteur, Gabriel Stulman.

2013 Speakers:

Gabriel Stulman, Owner, Little Wisco (Joseph Leonard, Jeffrey’s Grocery, Fedora, Perla and Chez Sardine) New York, NY Tuesday, February 12, 3-4:30 pm CLICK HERE TO REGISTER > Gabriel Stulman is a West Village-based restaurateur, of neighborhood favorites Perla, Joseph Leonard, Jeffrey’s Grocery, Fedora, and most recently, also Chez Sardine. Born and raised in Fairfax, VA, he attended college at the University of Wisconsin-Madison, where he first began to dabble in the restaurant industry. During his sophomore year, he made his start bartending at a local college bistro/bar called Cafe Montmartre, and hasn’t looked back since. Soon after moving to New York, he opened a series of restaurants known for their friendly hospitality, eclectic and laid-back decor, relaxed neighborhood atmosphere, and above all, delicious food. Though Wisconsin will always be close to his heart (the company is dubbed Little Wisco, in tribute to its large contingent of Midwestern employees), he makes his home in the West Village, where he lives with his wife Gina, and their son, Simon.

Lucinda Scala Quinn, Executive Director of Food and Entertaining, Martha Stewart Living Omnimedia New York, NY Thursday, March 14 , 10-11:30 am CLICK HERE TO REGISTER > Lucinda’s love for cooking started early, in the kitchen and around the table of her childhood home. This passion blossomed into a career as a chef, cooking teacher, caterer, author, food editor and television host. Living in New York with her three boys and husband, cooking feel-good meals is as important as ever. She is a firm believer that food, security, and love are entwined in the meals we cook and serve to our family and friends. Moreover, Lucinda believes that there are few things more important—or pleasurable–than teaching your loved ones how to cook, then watching as they grow into fine cooks of their own and pass those skills on to others. Lucinda is Executive Director of Food and Entertaining at Martha Stewart Living Omnimedia and hosts the daily cooking show, Mad Hungry with Lucinda Scala Quinn, on the Hallmark channel (weekdays at 11 Eastern). A co-host of EveryDay Food on PBS for six years, Lucinda now appears regularly on NBC’s Today Show and on Martha Stewart. She has written three books, Lucinda’s Rustic Italian Kitchen, Lucinda’s Authentic Jamaican Kitchen, and MAD Hungry: Feeding Men & Boys. Her next cookbook will be published by Artisan Books in Spring 2013. All of Lucinda’s books and projects feature the food she cooks and loves, with recipes that are big on flavor and low on fuss.

Michael Stillman, President & Founder, Fourth Wall Restaurants (Maloney & Porcelli, Quality Meats, The Hurricane Club, Smith & Wollensky, The Post House, Riff Raffs) New York, NY Tuesday, April 9, 3-4:30 pm CLICK HERE TO REGISTER > As the son of one of the country’s leading restaurateurs, Michael Stillman grew up with a unique vantage point on the inner workings of the industry.  Michael learned from a young age how artful design, quality ingredients, and creative marketing all play a critical role in attracting and retaining a loyal clientele. After graduating from Brown University, Michael worked for the acclaimed Union Square Hospitality Group before learning the business of The Smith & Wollensky Restaurant Group from the ground up.  After stints in the restaurants’ kitchens and purchasing departments, Michael played a critical role in the opening of the Smith & Wollensky restaurants in Houston, Dallas, and Boston.  During openings, Michael participated in staff recruitment and training, menu development, and operations. When the proposed merger of The Smith & Wollensky Restaurant Group closed, Michael became president of Fourth Wall Restaurants, a New York-based restaurant group that owns, manages, and develops unique restaurant and nightlife concepts. Currently, Fourth Wall Restaurants oversees the flagship location of Smith & Wollensky New York, Quality Meats, Park Avenue, Maloney & Porcelli, The Post House, The Hurricane Club and Riff Raff’s.

Rick Camac, CEO, Fatty Crew New York, NY Thursday, April 25, 10-11:30 am CLICK HERE TO REGISTER > Rick Camac holds multiple, highly practical degrees—the kind of certifications that mean he’s a good and capable businessman. But to most of the concerned culinary world, what Camac really holds are the keys to one of New York’s favorite, boldest, and most idiosyncratic dining experiences: the Fatty Crew restaurant group. Not that Camac’s degree in Business Administration from the State University of New York at Oswego, or his diploma in Computer Technology from NYU, don’t keep the Fatty wheels well-greased. In addition to being the managing partner of the group, which owns, operates, and manages the various “Fatty” restaurants around the boroughs—Fatty Crab, Fatty ‘Cue, Pig & Khao, etc.—Camac oversees plans for national and international expansion. Always eager to expand what’s clearly become a successful, potentially iconic brand, Camac’s also an integral factor in the Fatty Crew’s professional expansion, managing efforts to get into licensing opportunities, collaborative partnerships, and product roll-outs. Meaning the Fatty experience New Yorkers have so come to love may well be closer than ever.

Rob Tod, Founder, Allagash Brewing Company Portland, ME Thursday, May 16, 10-11:30 am CLICK HERE TO REGISTER > When Rob Tod founder Allagash Brewing Company in 1995, it was a one-man operation in a small space on the outskirts of Portland, Maine. He had worked a brewery setting before and recognized a void within the craft brewing movement. While both German and British styles had become prevalent throughout the U.S., the ever-creative Belgian-styles were very difficult to find. Through his travels, Tod had sampled many of these unique beers and felt that the flavors and traditions of Belgium needed to be shared with the American drinking public. He designed a small 15-barrel brewhouse, gathered the finest array of authentic raw materials and began his quest towards the production of traditional Belgian style ales. Rob sold his first batch of beer in the summer of 1995. Today, Allagash has six year-round beers in its portfolio, seven yearly releases and numerous one-offs and keg only releases. It began as New England’s original Belgian-Style brewery and have grown into one of the industry’s most distinguished and well-respected brands.

Chef David Bouley, Chef/Owner, Bouley Restaurant and Brushstroke New York, NY Tuesday, June 11, 2:30-4 pm CLICK HERE TO REGISTER > Chef David Bouley studied at the Sorbonne and worked with some of Europe’s most acclaimed chefs and returned to New York, to become chef of Montrachet restaurant. In 1987, David opened his own restaurant, Bouley, in TriBeCa, which soon earned a four-star review in The New York Times and the James Beard Foundation awards for best restaurant and best chef. In 1997, Bouley Bakery opened as a wholesale and retail bakery as well as a café and restaurant, and served as the base of operations to prepare over one million meals for Ground Zero relief workers in conjunction with the Red Cross. Bouley Bakery served David’s newest venture is Brushstroke, a Japanese restaurant owned in collaboration with the Tsuji Culinary Institute of Osaka and housed in the former Danube space at 30 Hudson Street. Brushstroke adheres to the traditions of kaiseki dining which hails from Kyoto and started as a tea ceremony. Chef Bouley is about to re-define fine dining in America once again at his namesake Bouley Restaurant now located at 163 Duane Street. Dedicated to the well-being and happiness of his guests, Chef Bouley is one of the only chefs in America who personalizes each meal to his customers’ likes and desires.

Chef Andy Ricker, Chef/Owner, Pok Pok, Noi, Whiskey Soda Lounge, Pok Pok NY, Phat Thai Portland, OR and New York, NY Tuesday, July 9, 10-11:30 am CLICK HERE TO REGISTER > Andy Ricker visited Thailand the first time as a backpacker in 1987. He has spent several months each year since his second visit in 1993 traveling, eating, cooking and studying food culture in Thailand and neighboring countries. He is the owner, executive chef and landlord of the award winning Pok Pok Restaurant in Portland, Oregon, which opened in 2005. Prior to Pok Pok, he spent a good portion of his life working in restaurants all over the world before settling in Portland in 1990. A semi-retired rock musician and fully retired housepainter, he spends any spare time he has catching up on sleep and traveling when possible. In late 2008, he opened Ping, a neighborhood eatery in Portland’s Chinatown which received the honor of being named Rising Star of the Year 2009 by the Oregonian newspaper and one of the Top Ten Best New Restaurants in America 2009 by GQ Magazine, Whiskey Soda Lounge, a bar/lounge featuring the drinking food of Thailand across the street from Pok Pok opened its doors in late 2009. Chef Ricker’s Pok Pok Noi, a small to-go joint featuring the menu of the original Pok Pok shack, opened in March of 2011 in Northeast Portland. In 2011, he won a James Beard Award for Best Chef, Northwest. In early 2012 he opened two new restaurants in New York City, Pok Pok Ny and Pok Pok Wing.

Chef Harold Dieterle, Chef/Co-Owner, Perilla, Kin Shop and The Marrow New York, NY Thursday, September 26, 10 – 11:30 am CLICK HERE TO REGISTER > Harold Dieterle’s Italian-American upbringing is what first inspired him to be a chef; specifically, watching and assisting his mother prepare traditional Sicilian Sunday suppers in their Long Island home. After graduating from high school in 1995, he went to Spain to work in some of the country’s top kitchens. After graduating from culinary school, he worked at a series of high-quality establishments on Long Island (e.g. Della Femina) and in Manhattan, most notably the 1770 House in 2002. In 2002, Harold landed a job at restaurateur Jimmy Bradley’s Tribeca restaurant, The Harrison, where he worked under future standout chefs Joey Campanaro and Brian Bistrong. In 2006, Harold competed in and won the first season of Bravo’s Top Chef. The following year he and business partner Alicia Nosenzo opened Perilla in the West Village, a critically acclaimed New American restaurant with Asian influences. In October 2010, Harold and Alicia opened their second West Village restaurant, Kin Shop, devoted to contemporary Thai cuisine and inspired by his many trips to Thailand. Kin Shop was awarded 2-stars by the New York Times in 2010. In late 2012, Harold and Alicia opened their third restaurant, The Marrow, at 99 Bank Street in the West Village, focusing on contemporary German and Italian fare – the inspiration coming from Harold’s family heritage. Harold has appeared in media outlets such as: The Cooking Channel, CNN.com, Daily News, Esquire, Food & Wine, Men’s Health, New York Magazine, The New York Times, People, Saveur, Serious Eats, Today Show, Wall Street Journal, and Zagat.

Chef Sara Jenkins, Chef/Owner, Porchetta, Porsena and Porsena Extra Bar New York, NY Thursday, October 3, 10-11:30 am CLICK HERE TO REGISTER > Sara Jenkins is based in New York City, where she has developed a reputation as a fine rustic Italian chef. The daughter of a foreign correspondent and a food writer, Sara grew up all over the Mediterranean, eating her way through several cultures and learning to cook what appealed to her. She began her professional career in the kitchen with Todd English at Fig’s in Boston, then went on to work as a chef in Florence and the Tuscan countryside, as well as on the Caribbean island of Nevis, before returning to the U.S. After turns at I Coppi, Il Buco, Patio Dining and 50 Carmine, she published Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond, released by Houghton Mifflin in September 2008. That month she opened Porchetta, which was awarded the top spot in Time Out New York’s “100 Best Things We Ate in 2008” and also received a four-star review from New York Magazine. In November 2010 Jenkins opened Porsena, where she draws on memories of her Tuscan and Roman childhood to create a pasta-centric menu featuring Italy’s finest artisanal pastas. Chef Jenkins opened Porsena Extra Bar in 2012, a wine bar serving small Mediterranean plates, a selection of raw milk cheeses, hand-crafted cured meats, and seasonal vegetables. Wherever Jenkins cooks, she creates excitement with cuisine based on the Mediterranean flavors she grew up with.

Drew Nieporent, Owner, Myriad Restaurant Group (Tribeca Grill, Nobu, Nobu Next Door, Nobu 57, Nobu London, Corton, Crush Wine & Spirits, Acela Club at Citi Field) New York, NY Thursday, November 21, 1-2:30 pm CLICK HERE TO REGISTER > Drew Nieporent, one of America’s most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Corton, Nobu New York City,Nobu Fifty Seven, Nobu London, Nobu Next Door, Acela Club at Citi Field, Daily Burger at Madison Square Garden, and Crush Wine & Spirits. Over the last 27 years, Myriad has opened and operated over 35 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, Moscow, Citi Field, home of the New York Mets in Flushing, New York. Most recently, Myriad helped to open The Daily Burger at Madison Square Garden. Nieporent’s first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving an unprecedented two Michelin stars with chef-partner Paul Liebrandt at the helm. Both Nieporent and Liebrandt are featured in a current HBO documentary A Matter of Taste. Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York’s landmark restaurants. In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Nobu NYC, Next Door Nobu, and Nobu Fifty Seven have all earned the coveted three-star rating from The New York Times. Nobu NYC was voted Best Restaurant in America by The James Beard Foundation. Nobu has gone on to open restaurants in all parts of the world.

By Carly DeFilippo

Actress, model, mom and former ICE student Catherine McCord is the founder of Weelicious.com, the online destination for family-friendly recipes. In an age when sneaking nutrition into “kids’ meals” has become the norm, Weelicious shares how to get little ones involved in the kitchen, develop children’s palates and kick-start their long-term health and wellness. Sounds like a great start for future chefs!

What were you doing before you enrolled?
I had been modeling, television hosting and acting for years. On 9/11 I had an appointment to see the Institute for Culinary Education. Living through that experience made me realize that it was time to seize the moment and follow my dream. I chose ICE because I wanted the experience of working hands-on with a variety of techniques and cuisines, as well as access to the extensive specialty courses offered by the school.

What have you been up to since your time at ICE?
I had to go back to work after school, but had the wonderful opportunity of staging at Montrachet, Esca and Joe’s in Los Angeles. I started Weelicious after the birth of my son in 2007. My first cookbook, Weelicious, was published by Harper Collins in 2012 and Weelicious: Lunches comes out this summer. Since the blog debuted, I’ve produced an original cooking video every week, now totaling over 200. I’ve also appeared on the Today Show, Good Morning America, as a writer in The Huffington Post, Parents, Babble, Baby Center and now write a monthly recipe column in Parenting.

Briefly describe a day in your (working) life.
Everyday is different, and that’s the best part for me. Several days a week I test recipes. This includes development, shopping for the ingredients, testing (usually several times), prop styling, photographing, uploading images and writing about them. Other days I’m producing or shooting cooking videos for Weelicious or other websites and advertisers, or I’m cooking around the country at Sur La Table.

What might people be surprised to learn about your job?
It’s definitely not 9-5. You have to be really motivated if you’re hoping to turn a cooking blog into a business, but along the way the value of what I’ve learned is pretty incredible.

Where would you like to be in 5 years?
I would love to continue on the path of writing cookbooks, producing video and/or television and being part of this incredible community of food bloggers and home cooks.

What are some of the challenges you have found in creating family-friendly recipes?
You’re never going to please everyone. What works for one family may not for another. Offering daily variety on the site has been key to appealing to a wide range of culinary desires.

What is your philosophy in terms of “kids’ food”?
The key to Weelicious is offering recipes the entire family can enjoy. They’re not just for kids. I try to create food you’ll love, no matter your age, that’s fast, fresh and easy – using minimal ingredients with maximum flavor!

Do you have any insight into how to develop children’s (and especially fussy eaters’) palates?
Getting kids involved in what they eat from day one is the easiest way to get kids excited about food. The more they understand about a variety of foods, the more likely they are to try and love them.

By Carly DeFilippo

ICE alum and Chef’s Advisory Council member Jason Apfelbaum is far from your average culinary entrepreneur. When he first enrolled, his dream was to own a boutique hotel in a remote location (and, eventually, to become the mayor of that small town). The choice to attend culinary school was a “back up plan”, in case one of his employees didn’t show up to work. But all that changed when a guest speaker in the catering business visited his Culinary Management class. Soon enough, Jason was building his own catering empire, Chef & Co, which, at its peak, was the premier private and corporate fine-dining caterer in New York City.

After more than twenty years as an entrepreneur, Jason recently made the shift to become the Director of Food and Beverage for Morgans Hotel Group. This new challenge is only one in a series of crowning successes in Apfelbaum’s professional ascent, and he’s the first to attest that hard work and determination far outweigh luck in this highly competitive industry.

That was the message that Jason underscored this week, when he spoke to a class of Culinary Management students. Kicking off his presentation, he handed each student a poker chip, and shared the following video: “All In”.

As the Giants’ story demonstrates, it is dogged commitment to and passion for the goal towards which one strives that can secure even the most unlikely success.

Beyond this inspirational message, Apfelbaum explained that his diverse achievements are all based on two professional strategies:

1. Hire great people. Jason subscribes entirely to the philosophy that “you are only as good as your weakest team member” and that strategic hiring can cultivate a powerful company culture. To demonstrate his point, Jason introduced his most recent hire, kicking off his first day at Morgans Group with Apfelbaum’s motivational presentation. Luckily for this young professional, Jason also professed a strong belief in generous compensation packages, stating that “in the [Food and Beverage] industry, it’s not a question of whether people will steal from you, it’s how much they will steal from you”. When you hire the best people and reward them for their hard work, it’s a winning combination.
   
2. Know your weaknesses. As a manager, it’s important to understand what your weaknesses are and to hire the best person you can find to take over those tasks. Give these highly skilled employees two rules: work hard and be happy. With that, let them manage their projects with limited micro-managing, and provide all the tools they need so they have no excuses if they don’t succeed.

In the hour and a half that Jason spoke, there were more outrageous stories and sage advice than I have room to publish. But one repeated message rang true: the connections students make with their professors, peers and alumni network can make or break a career. So if students felt a little bit luckier upon leaving the lecture, it wasn’t due to the poker chip in their pocket, but rather, the copy of Apfelbaum’s business card.

When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs they had never heard of before. Since the book’s release, they have been discovering even more interesting career paths in the food world. DICED shares some of them with you in a reoccurring feature, “Unique Culinary Careers.”

Students at ICE study for careers in the kitchen but also for careers in the front of the house running and managing restaurants in the ICE Culinary Management program. While working at ICE, Irene Wu was inspired by the students of ICE and decided to embrace her lifelong passion for food and take on managing the newest location of her family’s restaurant Baumgart’s in Nyack. The family-run restaurant offers a Chinese and American menu, complete with an ice cream bar for dessert. Wu, the restaurant’s Operations Director, manages the staff, ordering, and day-to-day operations. We talked to her about what it’s like to be on the other side of the kitchen, owning and operating your own culinary business.

How would you describe your job?
I operate and manage the front of house at one of my family’s restaurants. We are a family-owned pan-Asian and American restaurant in the New York and New Jersey area. Originally, Baumgart’s was an ice cream soda shop in the ‘40s and ‘50s. My parents bought the space in 1988 and basically just started serving what they knew, which was Chinese food. They also kept the diner decor and the best of the homemade ice cream. From there, people really enjoyed it and we were fortunate enough to expand to multiple locations. We opened in Nyack in September 2011. More…

When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs they had never heard of before. Since the book’s release, they have been discovering even more interesting culinary career paths. DICED shares some of them with you in a reoccurring feature: “Unique Culinary Careers.”

We’ve already met some professionals who have dedicated their passion for the culinary arts to helping others learn to cook or find careers in the restaurant world. But there are also careers that put a passion for food to work helping to feed the hungry. Ed Debiec, a 2006 ICE Culinary Arts alum, is the Demonstration Chef at the Desert Mission Food Bank, a part of the John C. Lincoln Health Network in Phoenix, Arizona. There, he helps educate the food bank’s clients about nutrition and cooking to promote healthy eating. Debiec graduated from the ICE program when he was 62 years old and has gone on to find a career than makes him in his own words “a truly happy man.” After he stopped by to catch up with his old Chef Instructors a few weeks ago, we asked him about his line of work and what it means to him.

How would you describe your job?
The Demonstration Chef’s job is varied, challenging and interesting. Mainly, the job is to deliver nutrition education to clients and students — presenting recipes, providing samples for clients to taste, delivering outreach programs to schools and community centers, cooking demonstrations, serving as a resource, quality control, healthy eating and sanitation all make up the chef’s job. More…

When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs they had never heard of before. Since the book’s release, they have been discovering even more interesting culinary career paths. DICED shares some of them with you in a reoccurring feature: “Unique Culinary Careers.”

The food business is dependent on the network of food suppliers and purveyors. Chefs must source all the food they cook with from the businesses that sell it — if an ingredient isn’t available or of poor quality then the menu suffers. Joe Navin is the founder of Fresh Focus, a boutique fresh-cut produce processing company. In addition to a line of commercial packaged fruit and vegetables, they also offer an assortment of consumer-ready fresh-cut produce. From single-serving apple slices to stir-fry mixes, they offer an extensive variety of fruits and vegetables prepared to a wide range of specifications. Their 4,000 square-foot facility and office is located in Maspeth, Queens. All of their produce is cut on-site to order, ensuring that customers receive fresh-cut, ready-to-use produce. It’s a unique company and we sat down with him to get a look inside the world of produce.

How would you describe your job?
Fresh Focus is a fresh-cut fruit and vegetable processing in Queens. We’re still a start-up so I’m heavily involved in all aspects of the business and overseeing operations, as well as obtaining new business. We deal in lettuce, carrots, celery, peppers, pineapples, and anything else our customers ask for. The produce is either vacuum-sealed or heat-sealed in trays depending on water content. But we also offer consumer-ready packaging. We are selling mostly to distributors and wholesalers who sell the product. More…

When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs they had never heard of before. Since the book’s release, they have been discovering even more interesting culinary career paths. DICED shares some of them with you in a reoccurring feature: “Unique Culinary Careers.”

At Covenant House in Toronto, Stephen Field is the Culinary Facilitator/Foodservice Manager for Canada’s largest youth shelter. As more than just a place to stay, Covenant House provides vocational training in the culinary arts as part of their Cooking for Life program. Field teaches essential culinary skills to youth essential culinary skills in the program, helping them find careers and get a new start in life.

How would you describe your job?
My position is culinary facilitator/ foodservice manager with Covenant House Toronto. We provide 24-7 crisis care and have the widest range of services under one roof, including education, counseling, health care and employment assistance. Covenant House Toronto serves the needs of approximately 4,000 youth annually.

Part of our commitment toward vocational training provided at Covenant House Toronto is the new culinary skills training program Cooking for Life launched in June 2011. Homeless kids are provided the skills they need to work in the hospitality industry through our new culinary arts program. Working in teams, participants learn the professional conduct required to work in fast-paced restaurant environment. Graduates can earn a safe food-handling certificate and receive support to help find a foodservice job. Furthermore, they will be better equipped to cook for themselves when they move out on their own.

What inspires you?
Throughout my career I have worked with disadvantaged groups in the community and felt strongly in the opportunity to work with Covenant House Toronto whose efforts help thousands of young people move from a life on the streets to a life with a future.

From a historical perspective, chefs have always being involved with community, as nurturers and innovators in finding solutions to feeding the hungry and those at risk, such as France’s 19th century Chef Alex Soyer, one of my inspirations.

What is the most satisfying thing about your job?
The opportunity to work with our youth in teaching skills and training in the culinary arts field is most gratifying. From a personal perspective it is life affirming to see a youth’s interest catch fire for the culinary arts and watch them progress with self-confidence and pride.

Our six week culinary training program incorporates the “soil to plate” concept in everything from growing and caring for the vegetables, herbs and fruits grown on our innovative rooftop garden, to learning how to best prepare them into tasty nutritious meals we serve to the youth living at Covenant House.

We estimate that about 120 young people will benefit from our training annually. The youth come into our program with little or no knowledge of the culinary arts, or even being part of a collective team relying on one another’s help. It is more than learning about cooking, it is also about building self-esteem and a shared community. Upon completion we will have helped instill a passion for cooking, provided a stepping-stone in their career path, and contributed in building their independence by learning how to take better care of themselves.

What is your advice for anyone looking for a similar career?
My advice is to get involved with your local community at a grassroots level, offering your culinary skills, experience in food production and leadership abilities in working with people, especially those at greatest risk, such as our homeless youth.

 

When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs they had never heard of before. Since the book’s release, they have been discovering even more interesting culinary career paths. DICED shares some of them with you in a reoccurring feature: “Unique Culinary Careers.”

In recent years, the food world has started paying close attention to sustainable, local, artisanal products as well as the impact of their food choices on the world around them. Aviv Fried certainly tackles these issues at his bread business, Sidewalk Citizen Bakery. In November 2008, he would bake ten loaves of bread every Monday, sell them to his friends, deliver the bread by bike on Tuesdays and donate the profit to CODE, a group that donates books and teaching supplies to the developing world. Since then, the project has grown into a full-time business called Sidewalk Citizen Bakery. Now, in addition to the weekly bread delivery, he also operates a store on Fridays and Saturdays and sells breads and pastries in various locations around Calgary, Alberta. The menu has expanded well beyond bread to include scones, croissants, danishes and other special treats. Plus, he uses all local, organic flours with no additives. And he still donates part of the Monday profit to CODE or other charities. We asked him what it’s like to run a business, what inspires him and what plans he has for the future.

How would you describe your job?
I am the baker and owner of Sidewalk Citizen Bakery, an artisan, French-style bakery, in Calgary. My specialty is sourdough. I bake all the bread myself from the initial mixing of the dough to getting it out of the oven. Apart from bread, we also bake pastries and I do that together with a pastry chef and an apprentice baker. I am also the owner so I do a lot of the other stuff, like orders, payroll and planning and testing new products. More…