My position also requires that I’m able to talk to and listen to people – from students to chefs to employers. I love working with the passion and enthusiasm of students. And I especially love connecting people. The idea of ‘giving back’ hadn’t really occurred to me until I took this position, but it happens to be one of my favorite parts of my job.

Working at ICE has been an opportunity to be constantly surrounded by incredible resources in this industry – from the ability to attend conferences and networking events to the programs hosted by the school to having daily interactions with students who are the future leaders of this industry.

Although there were always clues along the way, I knew I was in the right place when I took the position at Pearl Oyster Bar. I had just moved back from Europe with no money, and the financial prospects of working in this industry were grim. But I was determined to put my head down and fully immerse myself. Within a week of working at Pearl, I was so happy and excited to be there, even with all the cuts and scrapes and nightmares (literally) of shucking oysters, that I forgot all about the money. That’s when I knew I’d made the right decision. Rebecca Charles took a chance on me by constantly giving me more responsibility, which I relished. I loved (and still love) her restaurant, and it is where I first believed that I had what it takes to open my own business one day.