Knowing how to cook is one thing; understanding how to develop a business plan is another skill set. That’s why we’ve introduced a portfolio of Culinary Business workshops to boost your business IQ. Take one or all of these optional offerings during your time at school and post-graduation. Available in-person in the ICC’s New York Theater or online through the student/alumni Community website*.

Culinary Business ICC-Web 2

SCHEDULED WORKSHOPS FOR PROFESSIONAL STUDENTS INCLUDE:

BECOMING AN ENTREPRENEUR
Understand the measure of a successful food business including developing a concept, feasibility, organization, resources and tools for a broader scope of opportunities in the culinary world.

ECONOMICS 101: P&L’S
The ABCs of financial statements to build and scale your business covering the basics of P&L’s, balance sheets, factors of revenue, types of expenses and financial definitions to help give you a firm grasp of the numbers.

BUILDING A BRAND
What is branding and why is it so important? Douglas Riccardi of MEMO—New York City-based design studio specializing in restaurant branding and marketing—outlines the foundations and the 5 keys to a robust identity.

MARKETING 101
Join Irene Hamburger, Vice President of Blue Hill and Blue Hill of Stone Barns, for a primer on developing an identity and establishing relationships to propel your business. A great introductory Marketing course.

BUILD A BUSINESS PLAN
Get the background, guidance and templates provided to start writing your own business plan—an essential document to secure funding and open a business—from executive summary and financials to market analysis.

THE PRIVATE CHEF BUSINESS
Business basics like billing, rates and expenses, as well as food sourcing, menu development and private event planning. Learn how to conduct business in a private home while maintaining a sense of professionalism.

BECOME CAMERA-READY
Aspiring chefs need to be as comfortable in front of the camera as behind a stove. Learn tricks of the trade from Executive Chef of the Food Network (and ICC grad), Robert Bleifer, Adjunct Dean of Food Media at ICC.

SOCIAL MEDIA
Learn how to tap these platforms for engaging an audience and building your brand, with expert advice from the founders of the popular restaurant-reviews-for-the-people site/app The Infatuation.

RECIPE TESTING & DEVELOPMENT
Understand the process of recipe development, from inspiration through to the various testing methods, with expert advice from Executive Chef of the Food Network (and ICC grad) Robert Bleifer.

DESIGNING & IMPLEMENTING A WINE PROGRAM
Learn about the importance of a wine program and how it can be pivotal to profitability from Scott Carney, Dean of Wine Studies at ICC. Topics include wine list design, program management, purchasing, costing and inventory.

*Each workshop topic is held approximately once annually and becomes available online after the first offering. Students interested in a topic not held during their program dates can view the workshop online at any time, including after graduation.