Working as a Team

ohoadmin — Wed, 06 Apr 2016 17:02:40 +0000

Working as a Team ohoadmin Wed, 04/06/2016 - 13:02 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Contemporary-Masters-026-72dpi_0.jpg.webp?itok=7cKA5lrt Life as a Culinary Student April 6, 2016

By Lana Schwartz

Cooking, like all art forms, is a subjective medium. Just as fine artists or musicians have different styles, ask any group of professional cooks, and you’re sure to find varying perspectives on what makes food “good.” It would be nearly impossible to find a restaurant kitchen where all the chefs hail from the same place, hold the same beliefs or boast the same level of culinary experience—and the same holds true in a culinary school.

In my classroom alone, there is a 10-year age difference between the oldest and youngest students. Some of us have prior kitchen experience while others have none. In short, the unifying ingredient in any kitchen is, of course, the love of food and cooking.

According to ICE Chef Instructor and Program Director of Culinary Arts Sabrina Sexton, these differences allow people to bring something different to the classroom and are an essential aspect of the student experience. “The creative process is about being open and exposing ourselves to different things.

Having students from various backgrounds means that we’re bringing more than one perspective to the table. At ICE, we’re proud to say that our classrooms are consistently diverse.”

Unlike musicians or studio artists, restaurant chefs rarely have the opportunity to work alone. Producing a large quantity of food on a daily—even an hourly—basis is a team sport. Beyond knife skills, flavor pairings and cooking techniques, one of the core missions in the classrooms at ICE is to prepare students for becoming industry professionals—in other words, how to navigate the many personalities in the kitchen while making sure every dish reaches the table.

According to Chef Sabrina, kitchen work is always about teamwork: “There are very few jobs in the culinary industry where you do not rely on other people. Learning how to play a role in a large group while communicating with everyone else is an essential skill in the kitchen.” In other words, if one of your colleagues has a different style of working, you had better establish a productive way to work in harmony.

Another significant fact to acknowledge is that kitchen teams range in size. Some restaurants run with just two chefs while others have more than a dozen. Similarly, at ICE, you could have 14 students tackling a project; in another situation, it could be just five.

According to a fellow culinary student, Theresa Fesinstine, having a small class has underscored the importance of teamwork and accountability. “You feel the impact of being both mentally and physically present,” she explains. Working with a small team has also provided a stronger personal connection to the chef instructor, as a result of significant one-on-one feedback.

As my classmates and I work through a diverse checklist of skills and cuisines, this ever-varying classroom dynamic reflects the full spectrum of the culinary landscape in a way that a specific restaurant kitchen may not. For me, this has been one of the most valuable parts of my culinary school experience.

As students, we download tremendous amounts of knowledge from our instructors, but we also learn from one another—though we may fail to recognize the importance of these moments until long after they occur. Reflecting on my time at ICE thus far, it’s clear how essential it is to understand that we are each part of the greater whole. No matter our differences, we’re all operating with the same goal: to deliver a positive experience and a delicious plate of food to a fellow human being.

Ready to take your place in the kitchen? Click here to receive free information about ICE’s award-winning career programs.

Culinary Student Culinary Education

Top 10 Chocolatier Awards at ICE

ohoadmin — Tue, 16 Feb 2016 21:22:25 +0000

Top 10 Chocolatier Awards at ICE ohoadmin Tue, 02/16/2016 - 16:22 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/12633545_10153379842627934_2907715922669723027_o_1400x680.jpg.webp?itok=0Hd76qY5 A Look Behind the Scenes of the Event February 16, 2016

By Lana Schwartz

As a culinary school student, I spend most of my weeknights catching up on laundry, going to the gym or making dinner plans with friends. Last month, when ICE Chef Instructor Jenny McCoy approached my classmates and I in our sunny student lounge, my Wednesday night plans got a significant upgrade.

Chef Jenny was recruiting students to support a showcase for North America’s “Top 10 Chocolatiers,” an event hosted by Dessert Professional magazine with a guest list of 250+ industry insiders. As a Culinary Arts student, I haven’t worked much with chocolate, so I jumped at the opportunity to learn more about this growing industry.

Over the next few hours, I was exposed to an incredible level of talent. The diversity and creativity expressed through chocolate was inspiring from any culinary perspective. Self-expression reigned—from the vegan chocolatier who avoids milk products to a Mexican pastry chef infusing flavors of fruits and spices into his creations.

Beyond the obvious decadence and delicious tastings at this event, it was a fantastic opportunity to network with culinary professionals. When I started school, I knew that being in New York City would offer the perks of relationship building, but I never anticipated that I would have the chance to interact with so many industry professionals, exchanging experiences, ideas and contact information.

The event emphasized why I love being a part of the ICE community. Every person who attends school here shares a passion for food, but collectively, we are greater than that. As culinary, pastry, management and hospitality students, we have chosen to dedicate our lives to creating moments of joy and memories filled with happiness for others.

By volunteering at the Top 10 Chocolatiers event I had the opportunity to do just that, and I found clarity in the experience. What’s more, the award-winning chocolatiers were grateful for the extra hands, allowing them to take a moment to celebrate their moment of joy while simultaneously providing a top-notch experience for all the event’s guests. I say with confidence that while this was my first volunteer experience as an ICE student, it won't be my last!

Click here to learn more about networking and volunteering opportunities for ICE students.

Chocolate Pastry Arts Culinary Student Special Events

Lana Schwartz

Working as a Team

Top 10 Chocolatier Awards at ICE

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