National Student Leadership Conference

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Working with instructors and chefs at the Institute of Culinary Education, you and your peers will learn the techniques of master chefs as you prepare a variety of mouth-watering dishes. Using New York City as your backdrop, one of the world’s most exciting and diverse culinary destinations, you will experience a comprehensive introduction to the gastronomic world and discover the variety of careers available in the hospitality and food industries.

While at the NSLC, you will:

• Learn cooking techniques from top chefs
• Taste the subtleties in spices and ingredients
• Experience cuisines from around the world
• Explore careers in culinary arts and management

The Institute of Culinary Education

Your cooking instruction will take place at The Institute of Culinary Education (ICE), New York City’s award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated chef instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to a culinary career. In 2008, ICE was named the International Association of Culinary Professionals’ (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. More information can be found at www.iceculinary.com.

Expert Guest Speakers

In addition to interacting with some of the world-renowned chefs at ICE, you will have the opportunity to meet and learn from some of the industry’s most experienced magazine editors, farmers and distributors, food stylists, pasty chefs, hospitality managers, and television personalities.

Our guest speakers have included:

• Stephen Zagor, Director of Culinary Management, ICE
• Anthony Rudolf, Director of NY Operations, Thomas Keller Restaurant Group
• Kennon Kay, Director of Agriculture, Queens County Farm Museum
• Kate Edwards, Principal, Kate Edwards Consulting
• Bill Telepan, Executive Chef/Owner, Telepan
• Lia Buffa, Vice President for Business Development, Food Network

At the NSLC you will enjoy college-level lectures and presentations on the basics of culinary management and culinary techniques. This hands-on class series will form a foundation of knowledge that will be vital to your success, not only during the conference but in your future culinary career.

Possible topics include:

• Culinary Fundamentals
• Dry Heat Cooking Methods
• International Cuisine – Asian Flavors
• International Cuisine – A touch of France
• Soups & Sauces
• Finding a Career in Culinary Arts & Management
• Menu Design
• Food Safety

At the heart of the NSLC is a leadership curriculum designed to build concrete leadership skills that will help you succeed. From the beginning of your program you will learn to work as a team during an exciting Ropes Challenge Course. Interactive lectures and small-group workshops will give you an opportunity to build upon your strengths and minimize your weaknesses.

Leadership topics tailored to the Culinary Arts & Careers program include:

• Time & Stress Management
• Personality Styles and Group Dynamics
• Public Speaking and Communication
• Negotiation and Intrapersonal Communication

An important part of the NSLC is seeing the sites around some of our nation’s greatest cities. These trips are designed as both sightseeing tours and exclusive educational trips specifically tailored to the Culinary world. Trips may include:

New York, NY

• Institute of Culinary Education
• Chelsea Market
• Fulton Fish Market
• Fine-Dining Restaurant Experience
• Rockefeller Plaza
• Fifth Avenue
• Food Magazine, Television, or Photography Studio Tour
• New York Organic Farm