Meet ICE New York's Dean of Students & Career Services, Elliott Prag  - Meet ICE New Yorks Dean of Students Career Services 660x330 - Meet ICE New York’s Dean of Students & Career Services, Elliott Prag

Meet ICE New York’s Dean of Students & Career Services, Elliott Prag

Some of you already know Chef Elliott as a beloved chef-instructor and division head of our Well being-Supportive Culinary Arts program. Now, he is the newly appointed Dean of Pupil Affairs & Career Providers. Right here, we caught up with the chef to study extra about his background and targets for his college students.

What impressed your curiosity in health-supportive meals?

When my mother loaned me some books on macrobiotics, I didn’t know something about wholesome cooking in any respect. I didn’t know there was such a factor, virtually. On the time, macrobiotics was credited with curing all kinds of illnesses, and I assume a light-weight bulb went off: Wow, what I eat can actually have an effect on my well being. I opened up a world I wished to know extra about. It was virtually the primary topic that was fascinating to me.

Did macrobiotics lead you to a culinary profession?

I at all times had an idealized notion of what it might be wish to work on this planet of meals. I grew up on this Ashkenazi Jewish household. As a baby, I actually beloved going to eating places. Once I would eat out, even when they weren’t that good, it was one thing totally different than brisket or roast hen with potatoes and carrots. I assumed, wow, there’s a complete world of meals out right here. I began to see potentialities on this planet of meals. Someplace between hanging out in eating places and studying about wholesome meals, one thing clicked.

What had been you doing earlier than you enrolled on the Pure Connoisseur Institute?

I had loads of jobs in regulation companies whereas I labored my method by means of faculty and grad college at Wayne State. I beloved studying, and English was the one factor I used to be ever good at. When this world opened up for me, my final job was in administration consulting as a author — I hated it. I assumed, I simply desire a life that appears nothing like this. Lord is aware of, the Pure Connoisseur Institute was that life, it actually did change every thing.

How did you uncover the Pure Connoisseur Institute (NGI) in New York, a soar from Detroit?

One of the issues I learn was “Meals and Therapeutic,” [NGI founder] Annemarie Colbin’s e-book, which I nonetheless suppose is a very rational and groundbreaking e-book about health-supportive consuming. It’s nonetheless related immediately and our entire program was constructed on and got here from that e-book. Now everybody talks about entire, native, seasonal and natural prefer it’s nothing. Annemarie was speaking about this within the ‘80s. It made a deep impression on me, and I heard there was a college in New York. I requested if I might spend the day and observe. I sat in on courses and thought, I wish to do that. I really like this place. It fulfilled each expectation that I had.

What was your plan for after this system?

I had no concept, however I took Annemarie’s recommendation: For those who don’t know what to do subsequent, do the following factor that comes up. So, I cooked at a bunch of eating places in New York. My massive purpose was to be a healer with meals. I began doing private cheffing and cooking for individuals who had been in poor health. You must have a really beneficiant spirit and compassion for people who find themselves not going to stay to the dietary routine they’ve chosen. I segued from that and began cooking for individuals who wished good, homecooked wholesome meals. I constructed a profitable enterprise for that. That segued into catering, I did giant occasions, plant-based. I cooked something, however the principle purpose was to serve extra health-supportive meals in a catering setting.

It was round that point that I obtained a job for a buddy of mine at Pure Connoisseur — she was a gifted entire meals chef and I launched her to individuals at Pure Connoisseur, and she or he rotated and did the identical for me. I began educating knife abilities, then she really useful me to show within the chef’s coaching program. That began a protracted love affair. It was a particular place, and I had fantasized about working with the academics who taught me. I certainly fulfilled that fantasy: I wound up working with all of them. Over time, Pure Connoisseur taught me to be a instructor — instructor — and I discovered loads. I’m nonetheless studying.

I didn’t know I used to be innately a instructor, although funnily, I come from a line of academics. My father and mom are very verbal and articulate, and I like speaking with individuals. I obtained into educating and beloved it as a result of I like collaborative work, I just like the staff and sharing concepts and the tutorial sphere gives all that.

Chef Elliott Prag  - Meet ICE New Yorks Dean of Students Career Services - Meet ICE New York’s Dean of Students & Career Services, Elliott Prag

How many individuals have you ever taught?

1000’s. I’ve taught a pair thousand individuals, many of whom I’m nonetheless in contact with.

What’s your educating strategy?

Encouraging and open-minded, and dialogue-driven as a substitute of protocol and rule-driven. I’m not the instructor who’s the disciplinarian, I’m not a drill sergeant, it’s not boot camp with me. That turned my area of interest through the years, the supportive instructor who permits you to attempt issues.

The place has educating taken you?

At an occasion at NGI I went as much as one of our company who was consuming alone. I used to be the trainer in cost, so I’d make small discuss. He instructed me he wished to open a restaurant in Sofia, Bulgaria that served this sort of meals. I used to be intrigued, I requested what Sofia was like. Sofia was very Mediterranean; Bulgaria sits proper above Greece. It’s beautiful and historic.

Quick-forward a yr, I went to our placement director and mentioned that I used to be trying to get out of New York and if there’s any worldwide alternatives to let me know. She mentioned she had one factor, and it was from the man.

I visited for every week as a result of I wanted to see it and work together with him. I mentioned I’d audition all week and cook dinner for his associates and see if he favored my fashion. He supplied me a job and paid for my housing. The restaurant was lovely however outfitted incorrectly. They ordered a industrial kitchen, 10 burners and a convection oven from Italy. Then we set to work and constructed this nutty restaurant. It was non-smoking, which was unheard of in Bulgaria. It was fashionable with celebrities, expats and foreigners. Our meals was good, and we even gained an award from a hip Bulgarian meals and wine journal.

Now you’re again to educating. How did you transition to ICE?

I used to be the one who collaborated on adapting the NGI curriculum for ICE’s new Pure Connoisseur Middle. This system needed to be reconfigured, some issues had been expanded as different issues had been condensed. As we obtained right here it was refined extra, however I’m educating this system now and its essence remains to be there. Once I educate it, I really feel prefer it’s true to Annemarie’s authentic imaginative and prescient. 

How would you describe the Well being-Supportive Culinary Arts program?

We begin with the basics of method. Though it’s a plant-forward program, college students have to know tips on how to lower issues and grill issues, knife abilities, primary culinary strategies. Students have to know what good-quality meals is, how will we outline meals that’s health-supportive? How will we select it?

After that, they want method courses and, as a result of our meals is totally different, they want publicity in method to do new issues like work with sea greens, a variety of soy meals, even cooking grains and beans. People don’t use loads of grains or beans, in order that they discover ways to do this correctly. We educate extra health-focused methods to suppose of baked merchandise and desserts once we educate the pastry arts. We fold into that totally different theoretical views and fashions for health-supportive consuming, like Ayurveda and macrobiotics. We take a look at fashions for cleansing and look at the function of meals and immunity. Then we spherical all of it off with a undertaking the place college students develop a four-course health-supportive menu and serve it. Lastly, some health-supportive world delicacies courses: We educate the classics, like Italian, Indian, pan-Asian and Mexican.

What are you most enthusiastic about in your new function? 

Being useful and aware of our ICE college students. 

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