Marc Murphy: It's just gotten bigger and better.
These facilities are amazing. I'm jealous
of the people and the students that can go
to school here.
Danny Meyer: Outrageous, as a matter of fact,
I've never seen this much space anywhere in
New York City for anything in my life.
Drew Nieporent: I'm blown away. It's absolutely
stunning.
Rick Smilow: I wanted to create an environment
that would make people happy, be facilitating
to education and be inspirational.
Zac Young: It's completely state-of-the-art.
It's like no other culinary school that I've
seen in terms of the technology, the space,
the layout. Not only do you have New York
City as your playground but you have one of
the best kitchens to play in.
Anthony Caporale: I have lost track of the
number of ways that it inspires me as an instructor.
It's all designed to provide a culinary education
experience that is unrivaled in the world.
Sohui Kim: So impressive, my god this school
has grown up.
Miguel Trinidad: I came to ICE to do the work
study program. It really helped me to evolve
into the chef I am today because I'm Dominican
and I'm cooking Filipino food.
Zac Young: I love ICE, it really laid the
foundation for my career. It gave me the tools
to go out and conquer.
Anthony Sasso: I took very, very intense programs.
You get in, you get out and then you're professionally
cooking as soon as possible.
Sara Moulton: The chocolate room? Oh my god,
that is like the state-of-the-art!
Michael Laiskonis: A lot of people are surprised
at how much equipment it takes to make chocolate
from bean to bar. I don't think that they
would get any exposure to anywhere else. That's
really what we're all about here, we're
helping people find their culinary voice.
Sara Moulton: And then this, this garden here.
This is in the middle of New York City, we
don't have things like this. It's very exciting.
Daniel Boulud: In all my restaurants, I depend
on a lot of young students and ICE is one
of the schools we favor a lot.
Danny Meyer: For my sense about alumni of
ICE is that they should all work for us instead
of only some of them working for us.
Drew Nieporent: I know Danny Meyer is trying
to cherry pick all the good students but once
in a while call Drew. The ICE students always
do a spectacular job. We're always very impressed
with their background that their education
is always very prominent.
Rick Smilow: I say to students we're big enough
so that we can really help you and we're still
small enough so that we really will. And I
think this new facility will really facilitate
that concept.
Sohui Kim: A school like this that keeps up
with the trend of what's going on and the
techniques. I don't know that too many schools
are keeping up with that. I would love to
be student here all over again.
Drew Nieporent: ICE has always been the cutting-edge
school. They're always ahead of the trends.
They're always thinking about the next new
thing. I'm very impressed with everything
that ICE has done for so many years.
Daniel Boulud: I can see this school being
here 50 years from now and being very relevant.
Rick Smilow: I really can't believe it but
it's exhilarating and when I look around at
what's been built, I'm really excited for
the future. Here's to decades and decades
of ICE being one of America's greatest culinary
schools.
