The Institute of Culinary Education President Wins IACP Award

NEW YORK, June 3, 2011 /PRNewswire/ -- The Institute of Culinary Education (ICE) President and CEO Rick Smilow won the 2011 International Association of Culinary Professional (IACP) Award of Excellence for Entrepreneur of the Year at the IACP's annual conference on June 2, 2011. With nearly 3,000 diverse members from more than 32 countries, IACP honors culinary leaders who have demonstrated exceptional achievement, leadership, and expertise.

The award recognizes Smilow for the significant growth and success ICE has attained since he acquired it in 1995. During his 15 years at the helm, ICE's professional Culinary Arts and Pastry & Baking Arts programs have achieved national recognition and record growth, requiring four expansions. Smilow opened the Business School at ICE, now home to its unique Culinary Management and Hospitality Management programs. In 2008, ICE won the IACP Vocational Cooking School Award, after winning Avocational Cooking School in 2003. In 2006, ICE was named a School of Distinction by its accrediting agency, ACCSC.

The award was bestowed to Smilow not only for his work at ICE, but also for his contribution to the culinary community. Smilow is the author of Culinary Careers: How to Get Your Dream Job in Food (Clarkson Potter, 2010). In 2004, Smilow was chosen as an honoree of The New York Association of Culinary Professionals. For many years, Smilow has served as a Board Member for Careers through Culinary Arts Program (C-CAP) and City Harvest and on the Advisory Board of Action Against Hunger. He is often turned to as a food industry expert and has been quoted in The New York Times, The Boston Globe and Associated Press.

For information and photos, contact Stephanie Bourgeois at [email protected]

About ICE

The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. The school offers highly regarded 8- to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management, and Hospitality Management. With an intensive curriculum, dedicated chef instructors and a strong record in job placements, ICE is recognized as a great pathway to a culinary career. ICE also runs an extensive program of recreational cooking classes, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. More information can be found at www.iceculinary.com

SOURCE The Institute of Culinary Education