I met Rick Smilow when serving on the board of the International Association of Culinary Professionals (IACP) soon after he got involved in the food business (just after he purchased Peter Kump’s New York Cooking School in 1995). Since that time, Rick’s been an unstoppable force in the education of those wanting a culinary career.

His school, the Institute of Culinary Education (ICE) has launched more than 10,000 creative careers in food. ICE offers eight to 13-month career training programs in culinary arts, pastry & baking, and culinary and hospitality management. In both 2008 and 2015, the school won the  IACP’s Award of Excellence for Culinary Schools; in 2011 Rick was named the IACP’s Entrepreneur of the Year.  Rick also had influenced those looking for food-world careers through the book he co-authored: Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals.

I caught up with Rick during a super busy time, as ICE was packing up to move from their 23rd Street location to the fourth floor of the newly opened Brookfield Place on the Hudson River in lower Manhattan. Ice should be opening there  later this spring.

– bonnie
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Which food product or gadget would you never give up? Some food products I could never give up include fresh orange juice and good cheese, and garlic and butter as ingredients. Simple reason – I enjoy the taste too much!

What do you like to serve when you entertain? I make a crowd pleasing “guaca-salsa” that showcases the cilantro and tomatoes I grow at home in the summer. Also, as a native Marylander, I make a good crab cake. In both cases, I add lots of flavor builders, not really following a strict recipe but following the chefs’ adage “season to taste.”

In the beverage area, I like making drinks with Tito’s vodka. That is because I have met Tito and heard him speak to our students about his entrepreneurial adventures. He’s a fascinating, “life of the party” type of guy and I think of that every time I see his brand.

Describe your “last meal?” First  Caesar salad with white anchovies, second swordfish carpaccio, third cap of rib eye steak with grilled onions, sautéed spinach with garlic, fourth apple tarte tatin with vanilla ice cream.

What food is your secret guilty pleasure? Kentucky Fried Chicken and on hot summer afternoons, a cone of Carvel soft chocolate ice cream.

What is your go-to neighborhood restaurant? In Westport, CT – The Whelk, in Fairfield, CT – Martel, in New Haven, CT – Basta  In NYC, my lesser known, gem recommendation is Jeepney, a modern Filipino gastro-pub on 1st Avenue.

What is one food product most people don’t know about, but should? Harissa, it’s a spicy and aromatic chili paste frequently used in North African and Middle Eastern kitchens. As a condiment, it’s good with chicken, eggs , hummus , fish. Never had it in a bloody Mary, but I bet that would work!

Describe your worst kitchen disaster and how you saved it: Cooking fois gras in a too hot saute pan ……once it essentially “melts,”you can’t save it!

Who was your most influential mentor? My father (not for his cooking). For cooking, my wife Debi.

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