Morgan Goldberg — Food Writer

From Tech Startup to Dirt Candy

ablustein — Tue, 03 Aug 2021 15:48:48 +0000

From Tech Startup to Dirt Candy ablustein Tue, 08/03/2021 - 11:48 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/kate%20ray%20header.jpeg.webp?itok=wFOf0SH8 Here's how ICE alum Kate Ray became a plant-based cook. August 17, 2021

By Morgan Goldberg — Food Writer

As a reprieve from the tech world, Kate Ray (Health-Supportive, ‘21) used to host weekly vegetarian dinner parties in her Brooklyn apartment. A decade later, she’s pursuing her culinary passion full-time with a line cook position at Dirt Candy, Amanda Cohen's vegetarian restaurant in New York City.

When Kate Ray graduated from New York University with a degree in journalism and psychology in 2010, she launched her very own tech company. At the time, the tech world embraced imaginative ideas and celebrated innovative entrepreneurs. Yet even with an encouraging work environment, she needed a creative outlet outside of her career.

Kate already loved to cook, having taught herself as a teenager when she adopted a vegetarian lifestyle that differed from her family’s meat-centric meals, so she decided to throw plant-based dinner parties. “I would make as much food as I could for as cheap as possible,” she remembers. “It was about bringing people together, but it was the food that got them out there to Bushwick.”

As Kate’s interest in culinary endeavors grew, her disillusionment with the tech industry did, too. She sold her company to Wordpress and then floated, unfulfilled, between various tech gigs. Kate even tried working for a commissary kitchen startup as an attempt to combine her talents. “It really further cemented in me this idea that trying to find a space that overlapped between tech and food was not going to be my answer,” she reflects.

Despite a successful stint at the ACLU, Kate knew she would only be happy if she could make food her profession. However, it wasn’t until she discovered the Institute of �� Education's Health-Supportive �� Arts program that she decided to pursue a culinary education. “Learning that there was a program that was mostly plant-based was really why I went to culinary school,” she explains. “Until then, I hadn’t really considered that I could go to culinary school or really even be a professional chef without cooking a lot of meat.”

When classes were delayed with the pandemic, she was thankful to avoid the transition to Zoom that so many remote workers experienced. “I had a lot of time to think about what I wanted to do,” she says.

During quarantine, Kate started a newsletter about her career change called Soft Leaves, which she still writes. She also launched a Chinese-style vegetable bun business based on her childhood love of dim sum pork buns. Crafting 50-100 buns every weekend for deliveries around New York City allowed her to hone both cooking and baking skills.

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In September, Kate's classes resumed at ICE, and she immediately began to learn from her instructors and clasmates. “I came in with a lot of certain types of knowledge, and the people I was there with came in with different knowledge, which made for a really interesting dynamic,” she describes, noting that her classmates had expertise in everything from food justice to Ayurveda. “It was a really powerful cohesion of people who brought different things.”

Kate also gained insight about nutrition and diverse cultural models of health through instruction on traditional Chinese medicine and macrobiotics. “It was really fascinating and made me think about my body and my relationship to food in a different way than I had before,” she reveals.

Kate worked at Dominique Ansel Bakery for three months after class before securing an externship at Dirt Candy. She was hired as a full-time line cook once she completed her requisite hours to graduate.

“It’s a really good place to learn,” Kate shares of the Lower East Side vegetable palace. “People are really open to sharing what they know. There is a lot of respect that seems to flow from management to employees and back. I’ve worked in a lot of different kinds of companies and honestly, this is one of the most functional that I’ve found in terms of trust and communication.”

In the near future, Kate plans to continue creating playful, plant-based tasting menus at Dirt Candy. The evening service allows her to write in the morning, so she’s working on a book of generative vegetable art with programmer Helena Sarin. Eventually, though, Kate would like to leave restaurants in favor of a more fluid culinary career that includes events and collaborations. “As I go, I will try to take on more things that are exciting to me,” she says.

Most importantly, Kate has resumed her dinner parties. “I haven’t found that I’m so tired from cooking during the week that I don’t want to do it on the weekend,” she admits. “It’s been really nice to come back to having people over and watching them eat something that I’ve made. That’s what has driven me through all of this.”

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Health-Supportive �� Arts Plant-Based Vegetarian Career Changer New York City

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ICE Alum Combines Management and Pastry Training for Chocolate Company

aday — Sat, 05 Jun 2021 17:35:54 +0000

ICE Alum Combines Management and Pastry Training for Chocolate Company aday Sat, 06/05/2021 - 13:35 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/josh%20chocolates%20header.jpg.webp?itok=7zRlFzMq This military vet who took three culinary school programs has found his calling. June 5, 2021

By Morgan Goldberg — Food Writer

After 15 years in the military, Joshua McCain left active duty to pursue his lifelong passion for cooking. He studied culinary arts, restaurant management and pastry arts before choosing a future in chocolate.

Joshua McCain (Management, ‘18/Pastry, ‘21) didn’t always love to cook. At first, he simply made food to help his family. As the oldest of four children to a single mother, Joshua was often responsible for feeding his siblings. Over time, however, he grew to love the kitchen.

“Necessity turned into interest,” he says. “I started off making a lot of mistakes like putting cinnamon in scrambled eggs. Eventually, I got better.”

When Joshua graduated from high school, he delivered for Pizza Hut while he figured out his path. After September 11, 2001, he knew exactly what he wanted to do: “I woke up one morning and I saw the towers go down,” Joshua recalls. “Then I went to the recruiter’s office and started my military career. I wanted to serve my country.”

Joshua worked hard and climbed the ranks in the Army for more than a decade. He toured in Iraq and Afghanistan and earned the Bronze Star and Meritorious Service medals before deciding to leave active duty. “The military is a great place to be, but I just wasn’t happy anymore.”

For his next chapter, Joshua joined the National Guard in a part-time capacity and enrolled in the culinary program at the now-closed International �� Center (ICC). He immersed himself in the food world, volunteering at the James Beard House and attending every event he could. “I was a 34-year-old guy entering a young man’s game, so I needed to get some experience and I needed it quick,” he says.

Joshua completed his externship at Dan Kluger's Loring Place and then took a job as a runner at Maialino for a crash course in front-of-house hospitality. “I went from running a 22-person team in a combat stress environment in southern Afghanistan and being responsible for millions of dollars of equipment to learning how to polish a fork from an 18 year old. It was humbling for me and I learned a lot from that,” he admits.

While gaining valuable restaurant experience, Joshua graciously accepted a full-time National Guard position. On the side, he started a company called Crafted Chef for catering small events, hosting cooking classes and consulting on menu development.

After a while, however, Joshua realized that the business might not be a good fit. “I don’t know if private chef work is the right place for me because I enjoy working under my own creativity, and I realized that you really cater to your client and what they want,” he reflects.

Instead, Joshua enrolled in the Restaurant & �� Management program at ICE, where he was honored with a leadership award by the end, and then enrolled in the Pastry & Baking Arts program to round out his education. “There’s so much to be learned from being surrounded by people who are incredibly talented,” he says. “That’s what you get from being at ICE. The real value is in the network that you build.”

While in the pastry arts program, Joshua became curious about chocolate making. Before he even reached the chocolate module, he began making chocolate by reading and watching YouTube videos. He purchased his own equipment, sourced beans from Hacienda San Jose — a Rainforest Alliance Certified cocoa plantation in Ecuador — and crafted his own bars.

When the chocolate module at ICE came around, Joshua used the instruction as a chance to improve. “It refined some of the skills that I struggled through and it made me a better chocolatier and a better chocolate maker,” he says.

Joshua’s fiancée brought his chocolate bars to her office and her coworkers immediately asked to purchase more. As requests steadily came in, Josh Chocolates was born, and Joshua rented space in an incubator called Garden State Kitchen to keep up with production of his bars and bonbons.

It’s important to Joshua that he’s in control of the process from start to finish, which is why he roasts, grinds, mixes and paints the chocolate himself. “The roasting is where the chocolate maker puts his mark,” he says. “That’s where the flavor profile of the bean comes out. If I could grow my own cocoa trees in New Jersey, I’d probably have a few planted in the ground already.”

The company is already taking off, which Joshua attributes to his time at ICE. “I failed at quite a few businesses before I started this one,” he shares. “I knew how to recover from failure because of the education I got in the management course. I’ve been able to learn from my mistakes.”

Now, Joshua is selling his chocolate on his website and at a local farmers market. He’s received inquiries about wholesale, which he plans to pursue, and he’ll soon start to search for a retail location. He would love to open a bean-to-bar café that offers chocolate, coffee and pastries in the morning and cocktails and chocolate savory bites in the evening.

Joshua has a full plate with developing his chocolate business, serving in the National Guard, training for a triathlon and raising his four sons — but he’s never been happier. “After being a three-time war vet and having a super stressful career, the kitchen is the one place I can be myself and create something that I’m proud of for everybody else,” he raves. “It took me a long time to find chocolate, but chocolate makes me super happy.” What more can you ask for?

Explore military benefits at the Institute of �� Education.

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David Schneider's Path to Portale

aday — Tue, 01 Jun 2021 13:59:30 +0000

David Schneider's Path to Portale aday Tue, 06/01/2021 - 09:59 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Portale%20header.jpg.webp?itok=J0kRP2PN This �� Arts grad made the switch from back of house to front of house. June 2, 2021

By Morgan Goldberg — Food Writer

David Schneider built his restaurant industry resume working for Union Square Hospitality Group and Altamarea Group before becoming the Director of Operations at Portale Restaurant. Familiar with career changes, David had to leave the kitchen for management due to a medical condition and has flourished since.

From a young age, food was a major influence for David Schneider (��, ‘02). “I grew up in a family of foodies,” David says. “In Huntsville, Alabama, there weren’t a tremendous number of great restaurants. When we were on trips, our itinerary was based around the restaurants. While dining, we were always planning that next meal.”

Despite these childhood culinary joys, David tested out a few professions before he pursued cooking as a profession. In his early 20s, he moved to New York and tried his hand at real estate, bartending and acting — none of which were a fit. “Regardless of what I should’ve been doing, like studying a monologue or preparing for an apartment showing, I was always in the kitchen practicing and coming up with that next dish,” he admits.

After about a year in the city, David realized that food should be more than a hobby and enrolled in �� Arts at ICE. He took night classes while working as a server at Petrossian during the days and weekends. The knife skills, discipline and insights from instructors that David gleaned from culinary school were coupled with exposure to a high-end restaurant, providing him with a well-rounded education that prepared him for his externship.

David completed his mandatory hours at 71 Clinton Fresh Food and stayed there for nearly two years as a full-time cook gaining experience as garde manger and expediter along with working the fish and roast stations. “I was able to wear all the different hats, which was a dream come true,” he reflects.

But when David hit his 18-month milestone, trouble arose. “I noticed that my skin was really starting to deteriorate on my fingers, hands, wrists and forearms,” he recounts. “I learned from a dermatologist that I had a bad case of eczema and that the conditions were exacerbating the situation.”

David didn’t take the news lightly. “I didn’t want to just walk away from it,” he says. “I got a few different opinions and that was the consensus. As long as I subjected myself to those conditions, my skin would continue to find itself in that miserable state. I was faced with having to pivot and figure out something else.”

At a crossroads, David decided to apply to college. He considered hospitality programs but ultimately followed his passion to study film at Columbia University and worked as a server on the side. “I never really stepped away from restaurants completely,” he explains.

While he enjoyed the classes, film school actually deterred David from a career in movies. “I met a lot of very talented filmmakers and screenwriters who were still struggling professionally and it painted a picture for me that was less than attractive,” he describes. “I didn’t feel like talent was enough to achieve success, which ultimately scared me away from doing that.”

After graduation, David determined that restaurant management was his desired path and set his sights on Union Square Hospitality Group (USHG). “I read Danny Meyer’s "Setting the Table" and knew that was a restaurant group that I would die to work for,” he says. So when he got hired at MoMA’s Terrace 5 and Café 2, he was thrilled.

The gig proved to be the ultimate introduction to management, and David’s supervisor was a seasoned USHG general manager who imparted her wisdom to him. “She helped me establish what I felt was a really strong, principled management foundation that I’ve tried to continue to build on all these years later,” he shares.

In search of a fine-dining job and opening experience, David secured a manager position at A Voce Columbus, where fellow ICE alum Missy Robbins (��, ‘95) was at the helm. “It was fantastic to work closely with a chef of her caliber, and I lucked out again to have another great GM as a mentor,” he says of the rewarding and grueling post.

Then David was presented with an opportunity to become a floor maitre d’ at Marea, which he couldn’t pass up. The unique, service-focused role combined captain, maitre d’ and beverage responsibilities and kicked off his eight-year tenure with the Altamarea Group. “It was a very exciting environment: busy every night, a celebrity-filled room, 10 billionaires shoulder-to-shoulder at any given time, an incredibly high check,” David says.

He was promoted to opening general manager at Ristorante Morini for almost three years, followed by stints at Ai Fiori, Vaucluse and Marea once again. David had no plans to leave, as he was happy, fulfilled and had space to grow, but he was approached with a compelling offer.

Celebrated chef Alfred Portale wanted to partner with David to debut Portale Restaurant, a seasonally driven, contemporary Italian spot in Chelsea. “It was a no-brainer,” David says of his decision. “It was time for that next challenge.” So he took a leap of faith, left all his close colleagues and pushed himself outside of his comfort zone.

Portale premiered in mid-November 2019 to much fanfare. Into the beginning of 2020, the restaurant received positive reviews and the demand for reservations was “through the roof.”

Of course, the pandemic was a major blow. Portale closed for five months, reopened in August, closed again for the bitter winter and reopened again in March. “It was particularly hard being a young restaurant that had just gone through the review period,” David admits. “We were looking to double down on that attention and all that momentum has been lost.”

Now, the team is joyfully reconnecting with loyal guests and meeting new diners looking to return to a version of normalcy. With better weather and higher vaccination rates, they're optimistic, and David has found his calling.

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ICE Alum Shenarri “Greens” Freeman Opens Vegan Soul Food Restaurant

aday — Thu, 08 Apr 2021 14:28:59 +0000

ICE Alum Shenarri “Greens” Freeman Opens Vegan Soul Food Restaurant aday Thu, 04/08/2021 - 10:28 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Cadence%20dishes%20header.jpg.webp?itok=6WEU-6j_ The executive chef is dedicated to helping people with her cooking at Cadence. April 14, 2021

By Morgan Goldberg — Food Writer

Recent Health-Supportive �� Arts graduate Shennari Greens has opened Cadence, a vegan soul food restaurant, with instant acclaim from the New York Times, James Beard Foundation, Tasting Table, Resy and VegOut. Here's how she pursued her plant-based culinary career at ICE.

Growing up in Richmond, Virginia, Shenarri “Greens” Freeman (Health-Supportive, ‘20) showed an interest in wellness from an early age, but it wasn’t until her hospitality industry lifestyle began to feel unhealthy that veganism changed the course of her life.

While studying physical therapy at Howard University in the early 2010s, Shenarri interned and worked at multiple live music venues and restaurants around the D.C. area. She spent four years bartending, hosting, cooking and serving at spots like the popular concert hall 9:30 Club.

When she made the decision to halt her college classes due to a family illness, Shenarri took on a full-time managerial role at Marvin, a bustling bistro in the U Street Corridor. It was during her three-year tenure there that she adopted a plant-based diet.

“There was a huge party environment and I drank so much alcohol,” Shenarri relays. “One day, I woke up and I had gained an extra 60 pounds. I wanted a full-body detox, so I decided to do a 30-day vegan cleanse without alcohol, and I felt great.”

A month of clean eating snowballed into a permanent vegan diet that had more benefits than just Shenarri’s improved physical health. “It inspired me as a chef, as well, because I got tired of eating tofu and peanut butter sandwiches,” she explains. “That’s how the creativity with my food came along.”

Shenarri began to showcase her innovative plant-based cooking with pop-ups and dinner parties. When she received positive feedback about the events, she started to consider culinary school. “I wanted to take it to the next level and actually understand food a bit more and learn the craft and proper technique,” she says.

Unfortunately, it was a personal tragedy that ultimately compelled Shenarri to enroll. “The final push for me to leave D.C. and move to a different city was actually that my partner at the time had passed away,” she details. “He was helping me apply to schools and once he passed away, I knew it was something that I had to do.”

Finding the right program, however, was a challenge. Shenarri was looking for a vegan culinary education with which she wouldn’t have to cook meat, but such an offering was difficult to find — and then ICE launched its Health-Supportive �� Arts program during her search. “It’s 85-90% plant-based, so it was just kind of meant to be,” she says. “I immediately signed up. I was sold. It was insane timing.”

Shenarri earned a scholarship and started at ICE in 2019. She loved the classes and the instructors immediately. “Every day was really exciting for me because I got to learn something new,” she recollects, adding that she picked up invaluable knife skills, networking confidence and kitchen operations know-how. ICE also provided Shenarri with the chance to volunteer at the James Beard House, where she met chefs from all over the world while assisting with the venue’s famous dinners. “I wouldn’t know as many people in the food industry in New York as I know now,” she admits. “I’ve only been here a year and a half and my network has really expanded in a small amount of time.”

Since Shenarri chose a hybrid program, she was able to work during culinary school. She served as head chef at Greedi Vegan in Brooklyn and had a short stint as a line cook at P.S. Kitchen in Times Square before the pandemic turned the tourist-ridden neighborhood into a ghost town. For the first few months of quarantine, while ICE classes were on hold, Shenarri took time to introspect, rebrand, build a website and upgrade her Instagram presence.

In the summer, she happened upon a job with plant-based restaurant group Overthrow Hospitality. “It kind of happened by accident,” Shenarri reveals. “A friend and I were eating at Ladybird and we found out the company was hiring. I had a response within minutes of applying. The position I wanted as a chef wasn’t available, so I came into the company as a manager for Avant Garden.”

As Shenarri was completing her externship hours with the group, her boss approached her with the incredible opportunity to be executive chef at a new vegan Southern and soul food restaurant in Alphabet City. She was thrilled with the offer and began developing the concept soon thereafter.

In February, Cadence had its soft opening with a menu that was very personal to Shenarri, followed by an official opening on March 31. “Most of the items were inspired by dishes I grew up eating in Virginia or things I learned along the way,” she says. “Of course, I veganized everything and added my culinary background, as well.”

The collection of flavorful, textured plates included Southern fried lasagna with red wine bolognese and pine nut ricotta, a spin on buttermilk cornbread, and jerk mac and cheese that represents Shenarri’s experience at cookouts. Grits made an appearance as well. “Everyone loves grits,” Shenarri insists. “Breakfast, lunch, brunch, dinner — I couldn’t do this menu without them. I love grits so much.”

Similar dishes, along with beverages from Black-owned brands, are part of the beverage program. “We want to highlight Black-owned wines and vendors,” Shenarri says. “I work for an amazing company. There is so much support. There is no idea that gets left behind or that’s too much. It doesn’t feel like work, it feels like a family and I really love that.”

Though Cadence is her primary focus, Shenarri has plenty of aspirations for the future. One day, she wants to create her own line of vegan sauces and teach recreational classes at ICE. She’d like to contribute education on Southern, African and Caribbean cuisines as well as nutrition and plant-based diets.

“My overall goal throughout life is to help people, and right now, I’m doing it through food,” she says. “There are other realms that I’m willing to explore as time goes on.”

Thanks to ICE, Shenarri knows that restaurant cooking isn’t the only way she’s equipped to help others. She already designs healthy meal plans for clients and caters vegan events. “ICE really opened up my eyes to the industry,” she says. “I didn’t know I could do so many things with my diploma. I definitely consider myself a chef first, but I’m not limited to that.”

Pursue your own plant-based culinary career path.

Health-Supportive �� Arts Alumni Chefs Vegan Plant-Based Restaurants New York City

New Vegan Soul Food Restaurant

Submitted by Cyndi Rand on April 14, 2021 3:51pm

Wow!

This is so inspiring... thank you!

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ICE Grads Team Up to Open NYC Tapas Bar

aday — Mon, 08 Mar 2021 16:12:50 +0000

ICE Grads Team Up to Open NYC Tapas Bar aday Mon, 03/08/2021 - 11:12 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/tapas%20header.jpg.webp?itok=tzO8Hig- Fellow �� Arts alumni Victor Amarilla and Greg Proechel are back in the kitchen together with a new concept. March 18, 2021

By Morgan Goldberg — Food Writer

After working together at Le Turtle and a few other restaurants, Greg Proechel (��, ‘10) and Victor Amarilla (��, ‘15) are collaborating once again at Debajo, a new Spanish-inspired tapas bar in the MADE Hotel.

Though the duo’s new venture is a hit, it was an unsuccessful restaurant in Times Square that introduced the two chefs. Chef Greg, who was consulting at the establishment, was immediately impressed with the diligent extern. “I noticed that Victor had a very good personality to be around,” Chef Greg says. “He’s very happy and he’s a very hard worker. He has a big motor, which I have as well, and that drew me to him. We basically hit it off.”

That positive first impression was the catalyst for a professional alliance and personal connection that have lasted years, as Chef Greg has continually invited Chef Victor to work alongside him. “Chef Greg became my mentor, which I’m extremely grateful for,” Chef Victor explains. “He became a really good friend of mine. Our relationship really flourished, more than professionally. I love this guy a lot.”

Debjao Chefs Greg and Victor

Chef Greg's experience includes positions at Michelin-starred Eleven Madison Park and Blanca as well as Graffit, a now-closed Spanish restaurant on the Upper West Side. He initially employed Chef Victor at his Mr. Nilsson pop-up in Long Island City. Chef Victor, who worked in construction and New Jersey kitchens before enrolling at ICE, spent a year as a line cook at Roberta’s in Brooklyn before Chef Greg asked him to join the team at Le Turtle in the East Village. When Chef Greg left to open Ferris, also in the MADE Hotel, Chef Victor assumed the executive chef role at Le Turtle until it closed.

As the pandemic overtook New York, Chef Victor was consulting in hotels and Chef Greg was about to open a new restaurant. He had everything ready to go, from the investors to the concept to the location, right before the shutdown. “Thank goodness I did not sign that lease,” he reflects.

Instead, Chef Greg took some time off and Chef Victor sheltered in New Jersey with his family. By summer, both men were itching to get back into the kitchen. That’s when Chef Greg received a call from Sam Gelin, the founder of the MADE Hotel and his old friend from high school, with an invitation for him to return.

“I never thought I would be back in this space,” Chef Greg says. “I thought my time at the MADE Hotel was completely done, but Sam’s a good friend of mine and I’m very loyal to him and he really needed somebody. It was a very easy option to come back.”

Chef Greg started out on his own with a one-man pop-up called Day Off, where he was able to flex his creativity. His menu evolved from beloved Ferris throwbacks to Japanese influences with Spanish flavors to Southeast Asian plates. When the operation became popular, Chef Victor was the first hire.

In January, chefs Greg and Victor transitioned to a permanent tapas bar concept called Debajo. “I’ve always wanted to open a tapas bar and this was a perfect time because Victor had experience working in Spanish restaurants and he’s from Paraguay,” Chef Greg says, adding that his favorite thing about tapas is trying tons of dishes and curating his ideal bites.

Tapas at Debjao

Debajo, however, is not serving traditional Spanish cuisine. While it’s not overly modern, the food is Chef Greg’s unique take on the classics, informed by his training at Graffit, refined with Chef Victor’s help, and crafted with ingredients almost exclusively sourced from Spain and New York. “We want to create new flavor profiles that maybe you didn’t think of and maybe you didn’t know you love,” Chef Greg describes.

Diners can experience the inventive fare, along with Chef Victor’s festive playlist that combines Spanish hits and Mexican rock 'n' roll, both indoors and in the sunken garden on Thursdays, Fridays and Saturdays. Hotel guests can get a taste of the menu in the lobby, and delivery is available for those who want to indulge at home. “We knew we needed food that travels well,” Chef Greg says. “That’s one of the biggest things, given the fact that we don’t know what the next couple days, weeks or months will look like.”

Dishes like gambas al ajillo and pancita de cerdo are flavorful and delicious at any time and temperature, making them ideal delivery items, while the carnes and quesos are reserved for in-person dining. “Doing delivery well is very, very, very hard,” Chef Greg admits. “It was completely foreign to me before I started here. My biggest hesitation is that the food is actually arriving the way we intend it to. There are some things that you can control and some things that you can’t.”

Even so, the tight team, which includes one cook, one server and one bartender, is successfully running Debajo, providing food and beverage to the entire hotel and planning to expand with a Day Off-style tasting menu and a guest chef program. “It’s been tough to say the least, but luckily, I’ve had Victor here,” Chef Greg says. “He’s been very helpful and understanding of the situation. We work well together and we get each other. Restaurants come and go, but I know I’m going to be friends with Victor forever.”

Chef Victor completely agrees. “I see him has an older brother,” he says. “I look up to him. He’s always there for me. It’s difficult to find people that have your back no matter what in our industry. Our relationship will be forever, regardless of how many restaurants open and close.” It sounds like a partnership for the ages.

Study �� Arts and Rrestaurant & �� Management to pursue pop-ups and restaurant openings.

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This ICE Alum Competed on Gordon Ramsay's "Hell's Kitchen"

aday — Thu, 11 Feb 2021 20:08:51 +0000

This ICE Alum Competed on Gordon Ramsay's "Hell's Kitchen" aday Thu, 02/11/2021 - 15:08 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Peter%20header.jpg.webp?itok=RiLnLUln Following his appearance on the show, �� Arts grad Peter Martinez is using his restaurant experience for a new catering concept in New Jersey. February 11, 2021

By Morgan Goldberg — Food Writer

Raised by a family of Cuban chefs, Peter Martinez (��, ‘15) was taught to cook a medium-rare steak when he was in kindergarten. This knowledge, as well as a passion for food, served him well when he decided to pursue a culinary career that would entail launching a food truck-inspired catering company amid COVID-19 and being cast for Gordon Ramsay's food competition show.

The New Jersey native ended up earning a liberal arts degree and spending over a decade working at Whole Foods and Day One Electronics before he decided to change careers to restaurant cooking. With no professional kitchen experience, he reached out to local eateries on Craigslist and used his Instagram account as a resume.

Peter was quickly hired at a Cuban spot, where he was able to take over the menu and run the kitchen himself. But after about a year of autonomy, he realized he needed more formal training. “I wanted to learn etiquette and technique,” Peter reasons. “I wanted to be sharper at what I was doing and be able to describe my different methods. I was basically just a home cook.”

Peter enrolled in �� Arts at ICE's New York campus and arrived with a know-it-all attitude and serious dedication to his education. He was older than many of the other students in his classes and felt that he already had a valuable knowledge base. Though he initially butted heads with some of his instructors, contradicting their lessons, he soon realized how much he didn’t know. “ICE was life-changing for me,” he says. “It was a pivotal moment in my life. It set the foundation for my career. I can now say ‘there’s no way you’ll ever know everything.’”

An externship at Andrew Carmellini’s Little Park led to a full-time gig on the saute station after graduation, followed by a stint at Daniel Boulud’s DBGB Kitchen & Bar. Eventually, though, the commute into Manhattan began to take a toll on Peter, who spent a large portion of his paycheck on transportation. So he returned to New Jersey and secured a butcher role at Marc Forgione’s American Cut in Englewood. By the time he mastered the art of fabricating meat, he was promoted to sous chef.

Peter then moved on to a sous chef position at Halifax, the W Hotel Hoboken’s farm-to-table restaurant specializing in Nova Scotian fare. During this tenure, he honed his seafood skills, filleting fish and crafting pates, and appeared as a contestant on "Chopped."

While Peter didn’t win the competition (he came in second place), he managed to impress judge Chris Santos, who approached him with a job offer soon after. The celebrity chef wanted to employ Peter at his Lower East Side hot spot Vandal, but Peter gratefully declined. “It felt like I was climbing up the ranks at Halifax and I was learning a lot, so I turned it down,” Peter explains.

When Santos reached out again — this time offering a more competitive salary — Peter was compelled to accept. Suddenly, he was a sous chef at what he considered the city’s hottest restaurant, turning out shareable plates of international street food for high-profile diners like Leonardo DiCaprio and Chance the Rapper. “It was insane,” Peter remembers.

Once again, however, the commute became daunting. Peter had a newborn daughter and didn’t want to miss out on raising her, so he gave his notice at Vandal and searched for a job closer to home. He was hoping to find a restaurant with the same volume, a similar concept and of equal caliber. “At first, I had a little trouble because I didn’t think that Jersey had anything like it,” Peter admits.

He took a break to eat and visit family in Miami before he landed a sous chef role at Pier 115 Bar and Grill in Edgewater, which certainly had the volume to match his previous gig. In the summer, the team handled about 1,000 covers each weekend. And when Peter was upgraded to chef de cuisine, he was able to design the elevated, seasonal menu of his dreams. “It became such an amazing experience,” he says. “I was running the kitchen at a multi-million-dollar restaurant by myself. It built me to who I am today.”

When Peter’s son was born, he took paternity leave. The time off became permanent when Pier 115 needed him to come back before his leave was up, so he let the position go. He worked at a few different places and then COVID-19 hit.

Since Peter did not want to take the risk of working in a restaurant during the pandemic, he decided to get creative. “I was cooking for my family, and I was so tired of everything on UberEats in my vicinity,” Peter recalls. “I asked myself what I would want and the answer was a food truck.”

However, the expenses associated with setting up an actual truck were prohibitive, so Peter channeled all the elements of such an operation into a catering company called The Digital Food Truck. The venture began with dishes like sliders and pulled pork made with local, sustainable ingredients, which he would cook in his home kitchen and deliver directly to customers. “It took off,” Peter says. “People loved the concept, which I based on a combination of food, music and vibes. I specialize in elevated Latin fusion, mixing Cuban and American comfort food.”

Peter’s menu continues to evolve, with special lineups for holidays, and it continues to sell out. The rapid success of his ghost food truck is only amplified by his recent run as a contestant on season 19 of "Hell’s Kitchen," which filmed two years ago and is airing now. “I learned so much from Gordon Ramsay,” Peter acknowledges. “He’s a legend and his aura is amazing. It was really 'hell,' though. It was tormenting out there. It was extremely difficult. Those punishments are real. They try to mentally break you.”

It was revealed in episode 5 that Peter voluntarily left the competition because he was severely stressed and struggling with the fact that he was unable to communicate with his then-pregnant wife. Still, he reflects upon the experience fondly and is enjoying the added attention from its broadcast.

In addition to operating a booming new business, Peter is working on a cookbook that he hopes to publish in the near future. He’s not afraid to keep trying new things. “Being humble and respectful and always wanting to learn will keep you on top of your game.”

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A Management Grad Brewing Success in the Coffee Industry

aday — Fri, 22 Jan 2021 14:44:11 +0000

A Management Grad Brewing Success in the Coffee Industry aday Fri, 01/22/2021 - 09:44 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/wonjei%20header.jpg.webp?itok=l1B-FWBy How ICE alum Wonjei Hwang used his management education to revive one coffee business and start another. January 22, 2021

By Morgan Goldberg — Food Writer

When Wonjei Hwang (Management, ‘16) came to the United States from Seoul, South Korea in 2002, he had no entrepreneurial or hospitality aspirations. Nearly two decades and a diploma later he owns a cafe and an award-winning roastery.

Wonjei first moved to the U.S. to earn his undergraduate degree in computer science from Indiana State University. While completing his studies, he worked a part-time job as a barista to make extra money. “Every college kid did their homework at the coffee shop, so it was kind of fun,” he remembers.

When Wonjei began to tire of his post-grad role as a computer engineer, he recalled those fond memories and started to toy with the idea of opening a coffee shop of his own. He relocated to New York in 2010 and took classes in real estate and insurance before he finally chose to go for it.

“When I got to Flushing, Queens, the coffee scene was kind of behind,” he recollects. “I thought there was an opportunity to bring better coffee to the area.” To fill that empty space, Wonjei debuted Cafe De Cupping in 2012, offering Intelligentsia Coffee to the local caffeine-hungry community.

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Immediately, operating a small business was a challenge and specialty coffee was a relatively new trend. “At first, I was having a hard time because I was serving better quality coffee and charging more than other nearby shops,” he explains. “Some customers were welcoming, but other customers were pretty upset about the prices.”

Eventually, Wonjei developed a loyal base of customers willing to pay for the delicious drinks. Still, he found himself struggling to make business decisions managing a coffee shop and lacking the necessary hospitality knowledge. “My gut was telling me to go a certain way, and I decided to go to ICE.”

In the Restaurant & �� Management program, Wonjei learned how to project numbers, target certain types of customers, and choose the specific coffee market he wanted to pursue. He gained the background he needed to fully understand the scope of the industry and how to succeed in it.

After graduating in 2016, Wonjei attended a specialty coffee show to taste a variety of brews and learn more. When he visited the Peru booth, the government ended up inviting him to travel to the country to sample and grade coffee. During his trip, Wonjei met roasters from around the world who were impressed by his palate and encouraged him to roast his own coffee. He was also introduced to Peruvian coffee bean farmers who needed to sell their beans to survive. The combination of these exchanges inspired Wonjei to become more serious about coffee and open his own roastery.

In 2017, Wonjei found a Brooklyn warehouse and established Spare Moment Coffee Roasters. This time, he had the appropriate skills to plan and launch a company. “ICE taught me all the standards I needed to know to make decisions,” he says. “I still remember everything.”

In terms of learning to roast coffee beans, though, Wonjei taught himself. He watched countless YouTube videos and read a handful of books on the subject. With his seasoned palate, he was able to train himself to craft complex flavors.

Once he had mastered roasting coffee, which he serves at Cafe De Cupping and sells to wholesale clients, Wonjei turned his focus to cold brew. “Before, I didn’t like cold brew, but I decided I should try to make a cold brew that I would like,” he reasons.

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Wonjei created a cold brew that satisfied him and his customers, so he entered the America’s Best Cold Brew Competition at the 2019 Coffee Fest New York to gauge where his blend stood against others and see how much he needed to improve. To his surprise, he won the contest. “When they called my company as first place, I was really shocked because I didn’t enter to win, I entered to learn,” he says.

In 2020, Wonjei qualified for the U.S. Cold Brew Championships, but the competition was canceled due to COVID-19. The pandemic restrictions have caused Wonjei to lose significant business at both the cafe and roastery, but the future is looking brighter. He’s already seen an uptick since the early lockdowns and has signed on new wholesale accounts. With management training, his business model is sustainable.

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Where can an individual buy Wonjei's coffee in Manhattan?

Submitted by Barbara on January 27, 2021 1:26pm

is there mail order?

Yes

Submitted by aday on February 9, 2021 11:32am

Hi Barbara, you can order Spare Moment Coffee from the website: https://sparemomentcoffee.com/.

coffee brewing and entrepreneurship

Submitted by Jane Roberts on January 30, 2021 1:52pm

Please let me know how I may do this, thank you

Learn more about our management program

Submitted by aday on February 8, 2021 12:09pm

Hi Jane, you can learn more about our Restaurant & �� Management program here: /restaurant-culinary-management-info.

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From Passionate Athlete to Pastry Cook in France

aday — Wed, 13 Jan 2021 14:25:45 +0000

From Passionate Athlete to Pastry Cook in France aday Wed, 01/13/2021 - 09:25 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Charles%20class%20header.jpg.webp?itok=n3Se-Mes Lifelong martial artist Charles Taylor changed careers with ICE's Pastry & Baking Arts program. January 13, 2021

By Morgan Goldberg — Food Writer

As a child in Queens, Charles Taylor (Pastry, ‘19) would bake box cakes and sell them at his church fair. He then dedicated 30 years to martial arts before pivoting back to pastry at the Institute of �� Education.

“My uncle was a pastry chef and I used to watch him make these huge, elaborate cakes,” Charles remembers. “I knew I wanted to do that someday, but I got into the martial arts with my cousin, Malik, and that dream went away for a long time.”

Charles concentrated on training through his adolescence and studied at Adelphi University after high school. When his father passed away in 1991, he was forced to drop out to help his mother pay the bills. Charles took on endless odd jobs, from security to sales, to make ends meet.

In 1995, Charles decided to enlist in the military. “I didn’t have a path and I wasn’t making enough money to help my mom, so I thought the military would give me what I needed to support her,” he explains. “As a martial artist, though, I was already disciplined and focused, so it didn’t completely fulfill me.”

When Charles returned home six years later, he started teaching kids karate at PowerPlay in Brooklyn. He gained a loyal following of students and parents by treating everyone equally and pushing each individual towards success. “If you teach them like a white belt, they’re always going to remain a white belt. If you train them like a black belt, they’ll eventually become a black belt,” he explains.

Charles was such a popular instructor that his students’ parents wanted him to open his own martial arts school. Coincidentally, his mother had just sold their house and the funds were available for him to rent a studio space and launch Saigo MMA. For years, Charles trained young men not only how to fight, but also how to be self-sufficient. “I would tell them, ‘You need to learn how to cook and take care of yourself. You can’t rely on anyone else to make sure you’re going to eat,’” he says.

Unfortunately, Charles had to close Saigo MMA during the financial crisis of 2008. For the following decade, he acted as a personal trainer, using his martial arts background to whip adults into shape. He also continued to work with select karate students and accompany them to tournaments.

In 2018, Charles began to feel the effects of decades of physical training and to reconsider his future. “My body was falling apart because I sacrificed myself to train others and make others better,” he says. “There is no retirement plan for a personal trainer. There was nothing that I could transition to.”

Then, Charles remembered his first love: baking. He decided that he wanted to go to culinary school, and people in his life wanted to pitch in. “I started a GoFundMe and my clients basically helped me achieve my dream,” Charles reveals. “I always made sure my clients weren’t just clients. They always became family and friends.”

Thanks to their generosity, Charles enrolled in Pastry & Baking Arts at age 47. “I was literally the oldest one in class,” he recalls. “There was an older woman in the class, too, and they used to call us ‘mom and dad.’ I hadn’t been in school since college in the ‘90s, so it was new for me. It was scary and amazing all at the same time, but I would do it all again.”

Charles completed his externship hours as he worked full-time at New York City cookie mecca Levain Bakery, co-founded by ICE alum Connie McDonald (��, ‘93). He started out as a second baker, mixing dough for cakes and breads, before he was promoted to first baker, which meant he would bake everything off in the morning.

In October 2019, Charles left Levain to have rotator cuff surgery and spent a handful of months recovering. On an internet deep dive, Charles discovered an organization called the Center for International Career Development that would set him up with an apprenticeship across the Atlantic. “I knew I had to go to France because that’s where you go to become a better pastry chef,” he reasons. “ICE instructors are the main reason I’m here: Without Chef Penny Stankiewicz and Chef Carmine Arroyo writing amazing recommendation letters on my behalf, it wouldn't have been possible. Lead Chef Jeff Yoskowitz signed off on it as well — they made my dream a reality!”

Though Charles was supposed to depart in September, his plans were delayed due to the pandemic. In mid-December, he finally arrived in L'Isle-sur-la-Sorgue, a town in southeast France, for a six-month stint at Eugénie Salon de Thé et Pâtisserie (a tea room and pastry shop) with a head chef who speaks minimal English.

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“It’s intense,” Charles admits. “It’s like working in a high-end restaurant. They want things done fast, and they want them done right. Not knowing the language is definitely challenging. I don’t know anybody here. That’s the hardest part for me, not having human contact. I feed off of people’s energy. Coupled with learning new things as a chef, it’s definitely difficult.”

Despite the challenges, Charles is embracing the adventure. The place is beautiful, the locals are friendly, and the education is unmatched. The experience has even inspired Charles to consider opening his own pastry shop in a small village one day. “There’s a saying, ‘If your goals don’t scare you, they’re not big enough,’ and I live by it,” he explains. “You should have some fear. There should be some doubt because that’s what’s going to drive you. That’s what’s going to make you better.”

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Winter Food Books by ICE Alumni

aday — Mon, 21 Dec 2020 17:51:32 +0000

Winter Food Books by ICE Alumni aday Mon, 12/21/2020 - 12:51 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/winter%20book%20covers.jpg.webp?itok=id7eik0U Graduates bring us ingredient-focused guides, compelling memoirs and an Instant Pot cookbook this season. December 21, 2020

By Morgan Goldberg — Food Writer

Whether you’re looking for a moving, personal tale about one of the country’s most celebrated restaurants or a deep dive into the history of the world’s most expensive spice, the newest crop of books written by ICE graduates is bound to satisfy.

Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant

By Mashama Bailey (��, '01) and John O. Morisano

In 2014, a Black chef from Queens and a white media entrepreneur from Staten Island partnered up to open a restaurant in a 1938 Art Deco Greyhound bus depot in downtown Savannah, Georgia. The story of this unlikely project between Mashama Bailey and Johno Morisano, which has resulted in countless accolades for the restaurant called The Grey and a close friendship between collaborators, is told in the upcoming dual memoir, “Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant.” The tale addresses the topics of race, gender, class and culture in the Deep South through personal narrative, accompanied by recipes that reflect Mashama and Johno’s journey. Available January 12, 2021. Preorder here.

Saffron: A Global History

By Ramin Ganeshram (��, '03)

Award-winning journalist, chef and historian Ramin Ganeshram surveys the history of the world’s most expensive spice in her newest release. Part of the Edible series, “Saffron: A Global History” explains the cultural, medicinal and culinary value of the coveted ingredient to enlighten intimidated readers on its far-reaching possibilities. “For many who aren't trained chefs, how to use saffron remains a mystery,” Ramin says. “Add that to the cost and people shy away from it. I hope this book will demystify it.”

Growing up with an Iranian mother, Ramin was exposed to saffron at an early age. It’s integral to Persian cooking, found in traditional dishes like tahdig and bastani, so saffron is personal and comforting for Ramin. It wasn’t until she was a culinary school student, though, that she fully understood how the spices of her heritage were used by American chefs. “The only time I ever experienced saffron outside of my culture was in the ICE kitchens and then, later, at the high-end restaurants where I staged or worked,” Ramin recalls. “My ICE education completely trained me to look at food and ingredients critically: What's the science? What's the culture? What's the potential? These are outlooks I incorporate into everything I do.” It is that analytical perspective that makes “Saffron: A Global History” a must-read.

The General’s Cook

By Ramin Ganeshram

A new edition of Ramin’s 2018 historical fiction novel about Hercules Posey, the enslaved chef of George and Martha Washington, just debuted because of a new discovery. Ramin and her colleague at the Westport Museum for History & Culture solved the 218-year-old mystery of Hercules’ whereabouts and free life after he self-emancipated from Washington in 1797. Now, “The General’s Cook” tells as full a story as possible about the man Ramin considers to be America’s first celebrity chef.

The book is especially poignant as the restaurant industry faces its Eurocentric past and attempts to lift up cuisines and chefs that have been marginalized. “Chef culture, at the highest levels, is still a very white, male endeavor,” Ramin acknowledges. “Hercules' story makes it clear that the fathers of high-end American cuisine were Black men. Diversity and equity still remain elusive in high-end kitchens, in cookbooks and on food television. I believe that learning about and honoring Hercules and his fellow Black chefs is an important first step toward reorganizing who mainstream culture believes should be the arbiters of food culture today.”

Instant Family Meals: Delicious Dishes from Your Slow Cooker, Pressure Cooker, Multicooker, and Instant Pot

By Sarah Copeland (��, ’02)

Modern families looking to craft convenient weeknight meals will love cookbook author Sarah Copeland’s most recent publication. “Instant Family Meals: Delicious Dishes from Your Slow Cooker, Pressure Cooker, Multicooker, and Instant Pot” teaches home cooks to maximize their pressure cooker with 75 wholesome recipes that don’t require a whole lot of effort. “My favorite thing about cooking with a pressure cooker is how much more often I'm able to get a deeply flavorful, tender, nourishing meal on the table while still continuing with my work, life goals, parenting and homeschooling,” Sarah reveals. Dinners like cacio e pepe risotto, kimchi and tofu stew, and red curry shrimp with basil and lime never fail to hit the spot.

Sarah’s ICE education has allowed her to reach this point. “Having gone to culinary school, especially at the time that I did (in my early 20s), was an excellent launching point for everything I've done since,” she says. “It gave me confidence in my instincts around food as well as the foundation from which to grow, take leaps, and explore from a place of study and training.”

The Ginger and Turmeric Companion: Natural Recipes and Remedies for Everyday Health

By Suzy Scherr (��, ’10)

For cookbook author, culinary instructor and personal chef Suzy Scherr, teaching is second nature. In “The Ginger and Turmeric Companion: Natural Recipes and Remedies for Everyday Health,” she educates readers about the many benefits of these two flavorful ingredients, from ginger’s ability to stimulate digestion, strengthen immunity and ease motion sickness, to turmeric’s potential to relieve migraines and reduce inflammation. With expert recipes like ginger broth and golden milk (also known as a turmeric latte), Suzy illustrates how home cooks can integrate these wellness-inducing spices into their own diets. She then explores the healing treatments, beauty products and household cleaners that can be created using ginger and turmeric. The outcome is a holistic view of two powerful substances.

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Tyler Heckman Named Executive Chef at Villanelle

aday — Mon, 16 Nov 2020 16:13:36 +0000

Tyler Heckman Named Executive Chef at Villanelle aday Mon, 11/16/2020 - 11:13 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Villanelle%20agnolotti%20header.jpg.webp?itok=4NCxJBpS The ICE alum has worked alongside fellow grads at three New York City eateries. November 16, 2020

By Morgan Goldberg — Food Writer

The Villanelle executive chef leveraged his network of fellow ICE alumni for positions at Le Turtle and Ferris before the Greenwich Village restaurant where he's sourcing locally and developing seasonal dishes infused with a variety of influences.

Growing up in central Connecticut, Tyler Heckman (��, ‘15) displayed artistic talent from an early age. He attended a magnet high school for visual arts, then studied illustration at the University of Connecticut. It was not until his sophomore year of college, though, that he started channeling his creativity into food.

“I moved into a house with my brother and then I had access to a kitchen, so I started cooking. It kind of took over my life,” Chef Tyler recalls. Though he had worked as a dishwasher, prep cook, and line cook at a breakfast joint as a teenager, the freedom to experiment in his own space enlightened him on creative opportunities in the culinary world.

Upon graduation, Tyler decided to commit to this new medium and enroll in �� Arts at the Institute of �� Education. In his very first class, Chef Ted Siegel made a lasting impression. “He’s like an encyclopedia and he’s very intense, so that’s what I enjoyed the most,” Chef Tyler remembers. “The start of the program was really great.”

Soon after he began his courses, Chef Tyler landed a full-time line cook job at Toro. He was drawn to the Chelsea tapas restaurant for its nose-to-tail philosophy and Chef Jamie Bissonnette’s similar Connecticut upbringing, so he ate at the counter, asked about open positions and emailed the sous chef until he was hired. “It took persistence,” Chef Tyler admits. “I kept showing up and annoying them and it worked out in my favor.”

Though it was time-consuming, the combination of classes at ICE and work at Toro provided Chef Tyler with a robust culinary education and meaningful relationships. He moved up from the fry station to paella to the open kitchen in the dining room, and after completing his externship hours, became lead line cook. Chef Tyler accompanied Jamie and Chef Ken Oringer to off-site events, as well. “Toro was a really big part of my career,” Chef Tyler reflects. “I gained a mentor there in one of the sous chefs who became the chef de cuisine. It was a really important place to me.”

After two years of turning out Spanish shared plates, Tyler had learned everything he could and was ready to move on. He joined Le Turtle Executive Chef Greg Proechel (��, ’09), a friend from ICE, at the French hot spot on the Lower East Side that had just 55 seats compared to Toro’s 125. “I wanted to scale down a bit and work in an environment that was smaller and more controlled,” Tyler explains.

Within a month, Tyler was upgraded to sous chef. The year-long stint was a useful introduction to management in which he learned about leadership, operations and teamwork. When Chef Greg was enlisted to open the food and beverage spaces in the Made Hotel, he brought Chef Tyler with him as executive sous chef. Together, they debuted New American restaurant Ferris, a lobby bar, rooftop lounge and in-room dining concept. “It was a big, big change,” Chef Tyler says of the transition from strictly dinner service to multiple all-day menus.

Once he had mastered all the moving parts, Chef Tyler was promoted to executive chef. In this top position, he benefited from the expertise of the hotel’s food and beverage partner Charles Seich. “He brought my management style to another level,” Tyler muses.

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On the culinary side, Tyler continued to develop his own recipes and was recognized for dishes like cured scallop crudo with honeydew melon and fennel, dry-aged steelhead trout with New England clam chowder, and a half spatchcock chicken with jus, pickled kumquat and celery root puree.

When the pandemic hit, Chef Tyler had already been planning to leave the Made Hotel, so the New York City shutdown came at a convenient time for him. For once, he was able to relax and take a break from the fast pace of restaurants.

After four months at home, Chef Tyler already wanted to get back in the kitchen. Though job opportunities were slim, his former ICE career services advisor Tessa Thompson presented him with just the right one. She facilitated his new role as executive chef of Villanelle, a Greenwich Village farm-to-table spot owned by fellow ICE alum Catherine Manning (Management, ’15).

The restaurant is in close proximity to the city’s freshest produce at the Union Square Greenmarket. “I go to the farmers market three times per week,” Tyler says. “We’re doing a simple, vegetable-forward, seasonal menu. It’s a no-brainer with the market right there.”

Tyler uses just three or four ingredients per artfully plated dish and makes each one count. Right now, he’s focused on autumnal flavors with a delicata squash salad with smoked country ham, poached quince and fennel pollen and a roasted pork tenderloin with burnt onion jus and puree of toasted salsify and koji. Chef Tyler’s most recent version of New England clam chowder, a soup that’s deeply nostalgic to him, includes squid ink oyster crackers. “I think it’s the most mature food I’ve ever made,” he reveals.

In order to conjure new recipes and improve his cooking, Chef Tyler looks to the world around him. “I’m very big on inspiration,” he says. “New York City is the food mecca, and I love eating out at restaurants because so many chefs are doing really cool stuff.” He’s particularly excited about The Four Horsemen in Williamsburg, Atomix in Murray Hill and Mister Jiu’s in San Francisco.

Cookbooks also inform Tyler’s craft. Over the years, he has collected hundreds, and he is constantly discovering rare copies of limited releases at The Strand, a historic bookstore near Union Square. “I read them all the time to keep the creativity flowing,” Tyler describes. At the moment, “In My Blood” by Copenhagen chef Bo Bech is his favorite.

While Tyler is focused on evolving at Villanelle, which has reopened with indoor dining, he sees himself opening his own restaurant one day. He’d like to settle in a smaller market like Portland, Maine, or coastal Rhode Island, where he can enjoy quality seafood and natural beauty, more sources of inspiration for his culinary endeavors.

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