The Institute of Culinary Education (ICE)

Hospitality Career Paths

• Present
• Motivation goes hand-in-hand with morale and performance — if the bar is set high and everyone’s engaged, motivation...

  

  Talia Berman

  Partner

  Friend of Chef

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• Food and restaurants are my passion, and I have devoted a great deal of my personal & professional time, energy, and...

  

  Tessa Thompson

  Executive Recruiter

  Amy Falbaum & Associates

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• 2021
• Some of the best lessons I’ve learned throughout the years have come from making mistakes. Mistakes should always be...

  

  Frank Proto

  Instructor, Host

  Wilton Public Schools, ProtoCooks!

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• 2018
• Everyday I see my peers do something amazing: use an ingredient in a way I never imagined, tweak a technique to...

  

  James Briscione

  Culinary Advisor

  Samford University

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• 2017
• I am inspired to do my job every day as a default. I love what I do, and more often than not, this is enough to power...

  

  Jhonel Faelnar

  Beverage Director, Founder

  NA:EUN Hospitality, Likha Wine Co,

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• 2014
• Over the years, I've learned that pastry - and professional cooking in general, really - is as much about...

  

  Orlando J. Soto

  Executive Pastry Chef

  Le Bernardin

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• 2013
• An important lesson I've learned is to always observe others and see how they move about in the world, how they...

  

  Jenny Dorsey

  Founder

  Studio Atao, Jenny Dorsey Culinary Consulting

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• The biggest lesson that I have learned in my career is not to be afraid to ask for what you want. That raise,...

  

  Rose Noel

  Executive Chef

  Peak

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• 2012
• In pastry, often times you will not know how the product turns out until all the work is done. You must have patience...

  

  Rachel Pancho

  Executive Pastry Chef

  Ai Fiori

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• 2010
• The biggest lesson that I have learned in my career is that investing in the people around you is easily the most...

  

  Jonathan Lind

  Director of Restaurants, Educator

  Mandarin Oriental, Diageo Brands

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• My internship out of culinary school was at Del Posto, a four-star Italian restaurant in NYC. It was the first...

  

  Paige Lombardi

  Private Chef

  PL Meals

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• 2006
• I think what's interesting is that within my career, I've been able to do so many different things, not just cooking...

  

  Lee Anne Wong

  Chef / Owner

  Koko Head Cafe

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• I come to the restaurant every day to be with the people I work with. I have an amazing team of sous chefs, line...

  

  Suzanne Cupps

  Chef Owner

  Lola's

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• 2003
• I love kitchen culture - the shared creative spirit and generous nature of this work. I’m driven by collaboration and...

  

  Vivian Howard

  Chef/Owner

  The Kitchen Bar, The Counter at Chef & The Farmer, Lenoir and Hot & Handy

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• 2002
• My teammates and their commitment to excellence inspire me to work hard and put my best foot forward each day. I am...

  

  David Schneider

  Vice President, NY Operations

  Toptable

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