Peter Martinez: Before I came to culinary
school I already had culinary experience. My grandfather and father were both chefs
and they taught me how to cook. One of my first real restaurant jobs, I was the head
executive chef. I had the passion already, I had the drive. I was everything a chef could
be but I just wanted to sharpen on my skills. I came to culinary school because I felt it
would give me an edge. I figure that I would double my worth being able to say I graduated
from a school. There were so many things that I thought I knew. Coming to ICE, I learned
that there is actual technique behind cooking. My skills increased by 10. At ICE I had career
advisor and it helped me so much in terms of networking, meeting different chefs. I
was taught on how to approach positions the right way.