File Name : School_of_Culinary_Management
Length : 0:02:53
Speakers : Omri Green, Boswell Scott, Elisa
Strauss, Danny Meyer, Steve Zagor, Alan Somek,
Andrew Rigie, Kate Edwards, Daniel Boulud,
Linda Simon, Marc Murphy
Special Comment:
[0:00:00]
[Audio Starts]
Omri Green: It's kind of like a mini MBA for
the food world.
Boswell Scott: I always dreamed of having
my own company in food, and ICE made that
a reality.
Elisa Strauss: ICE really brought out the
entrepreneur in me.
Danny Meyer: Ask yourself, "Do I really love
the topic of food and drink, and do I love
sharing my enthusiasm for that with the rest
of the world?"
Because if you do, this is a great career
for you.
Steve Zagor: ICE's Culinary Management program
helps students explore and build their entrepreneurial
side.
In our program, you'll begin with concept
development.
Next you'll learn about menu design strategies
followed by marketing.
Then it's on to food safety, purchasing and
cost control.
From there, you'll learn finance and accounting
and staff and service management.
Then you'll enjoy the wine and beverage program
and you'll learn facilities and design.
Next, the ever-important food service law.
Throughout, you'll analyze real-world case
studies from those that succeeded doing what
you want to do.
Alan Somek: It's being taught by professionals
who have a wealth of culinary experience in
the field.
The whole program culminates in a business
plan that the students create and present
at the end of the program to a group of investors
or professional entrepreneurs.
Andrew Rigie: You see ICE alumni on TV.
If you go out to eat, if you work in the industry
you really see them all around the world.
ICE has won awards from so many reputable
organizations and ICE just seems to be part
of the discussion when you're talking about
the culinary industry.
Kate Edwards: The student experience really
starts in the classroom and then it goes right
outside the walls by taking students on field
trips.
We also have the "Meet the culinary entrepreneurs"
workshops, which brings people from all over
the culinary world right into the classroom.
Daniel Boulud: Of all the cooking schools
in New York, they are the only one who takes
students on tours to restaurants because it
keeps them in tune with the industry.
Linda Simon: You can get a Culinary Arts diploma
or a Pastry Arts diploma along with the Culinary
Management diploma in much less time than
other schools for a lot less money.
Steve Zagor: The ICE Culinary Management program
is the best culinary business school in the
nation for entrepreneurs aspiring managers.
Danny Meyer: You've got a great alumni base,
people who have gone to ICE before who are
willing to become part of your network.
Marc Murphy: When I started here at ICE, I
really wasn't quite sure what I wanted to
do with my life.
But once I was here and I got out into the
field, it was no choice, this is what I had
to do.
Now, I own four restaurants and a catering
company.
ICE really helped me realize my dreams.
[0:02:53]
[Audio Ends]
