Rick Smilow: Beverage service is an important
part of the restaurant and hospitality industry. In recent years, there has been a huge growth
and interest in mixology. Having a professional and real working bar within the school will
enhance our ability to teach students about this facet of the hospitality world.
Anthony Caporale: The beverage world is moving so quickly and restaurants today are so far
beyond just making drinks, that if all you can do is teach your students how to make
cocktails, you’re ten years in the past. ICE’s new Mixology Center offers students the opportunity
to learn mixology and beverage management in a professional bar atmosphere. The thing
that most excites me about ICE’s new Mixology Center is that I will be able to work with
our student hands-on and teach them how to make drinks and teach them how to tend bar.
It was really important to us at ICE to build the Mixology Center as part of our new facility
because most culinary schools don’t have a place where students can actually step behind
a commercial bar and make drinks. But here at ICE, as part of our curriculum, you’ll
be able to put in a bartending shift, make drinks, manage the bar, learn how to clean
the bar, how to open the bar. That experience is absolutely invaluable if you’re going to
run a successful restaurant. In addition to what we currently have here
at ICE, we’re planning on bringing in a lot more state-of-the-art equipment, we’re going
to get very heavy into the science of mixology, creating some of our own beverage products.
This is really just the beginning. It’s an incredible beginning but I’m just as excited
about where the beverage study center is headed. Find your culinary mixology voice at ICE.
[electronic sound] [Start of Audio]