Institute of Culinary Education
The Institute of Culinary Education (ICE) is not only a prestigious culinary school but also a distinguished institution for wine studies. Founded in 1984 as The French Culinary Institute, ICE has campuses in California and New York City and is known for its comprehensive culinary and wine education programs.
The Institute of Culinary Education’s legacy, marked by its origins, notable visitors, and successful alumni, underscores its commitment to excellence in culinary and wine education. Whether for aspiring professionals or enthusiasts, Institute of Culinary Education’s Wine Studies program offers a comprehensive and enriching path to mastering the art and science of wine.
Scott Carney, MS
Scott Carney, MS, is the Dean of Wine Studies at the Institute of Culinary Education (ICE), a role he retained following the 2020 merger of ICE with the International Culinary Center (ICC), where he previously held the same position. Born in Boston, Carney’s wine career began after graduating from Connecticut College, starting as a sommelier in Boston’s financial district. He further honed his skills and knowledge at the Harvest Restaurant in Harvard Square, combining his sommelier role with restaurant management.
To augment his expertise in the wine industry, Carney pursued an MBA in finance from New York University’s Stern School of Business, including a stint at Hautes Études Commerciales de Paris (H.E.C.) in France. His professional journey includes a significant tenure as a business manager at Gotham Bar & Grill, where he played a key role in the restaurant’s success and earned his Master Sommelier title in 1991.
At ICE, Carney oversees the Intensive Sommelier Training program, leveraging his extensive experience in both wine tasting and business management. His role involves not just educating aspiring sommeliers but also shaping the curriculum and approach to wine studies at the institution.
Richard Vayda
Richard Vayda, the Director of Wine & Beverage Studies, has a multifaceted career that spans the culinary and educational sectors. Starting in Chicago’s restaurant scene, he moved to New York to pursue opera singing. His career path shifted to hospitality, where he worked as a maître d’hôtel in New York and Paris. Vayda’s academic pursuits led him to the Sorbonne in Paris and later to teaching roles at the French Culinary Institute and New York Restaurant School, focusing on wine, service, and restaurant business courses.
In addition to his educational roles, Vayda has entrepreneurial experience, having operated a catering company, a restaurant in Hunter, New York, and a café in South Norwalk, Connecticut. He holds a master’s degree in culinary management from NYU and a certificate from the Sommelier Society of America. His extensive travel to major winemaking regions reflects his deep interest in and commitment to the field of wine studies.
Paul Sherman
Paul Sherman serves as the Lead Instructor of Wine Studies at the Institute of Culinary Education LA, bringing over forty years of experience in the hospitality industry. His expertise is underscored by his certification as an Advanced Sommelier from the American Court of Master Sommeliers. Sherman’s career is marked by significant roles in both the fine dining and educational sectors within California.
He spent nearly two decades as a sommelier at Valentino Ristorante in Santa Monica, demonstrating his proficiency in wine service and knowledge. Parallel to his role in fine dining, Sherman has an extensive background in teaching, with over 15 years of experience as an instructor at Le Cordon Bleu College of Culinary Arts and UCLA Extension.
In 2019, Sherman took on the role of maitre d’ and sommelier at the Jonathan Club in downtown Los Angeles. Here, he combined customer service with culinary collaboration, creating tasting menus and wine pairings. He also adapted to the challenges of the COVID-19 pandemic by conducting virtual tastings.
Sherman’s educational background includes specialized training from the German Wine Academy and L’École du Vin de Bordeaux, along with his Advanced Sommelier certification. His role at ICE LA as the Lead Instructor of Wine Studies is a culmination of his extensive experience and passion for wine, making him a key figure in the institution’s wine education program.
When I lived in Manhattan, I was friends with several professors at ICC. who worked on developing this program. It was clear to me that these were committed and brilliant minds at work. This is the type of program that should be the core of wine education. It’s a shame that their connection to the Court of Master Sommeliers has tainted their legacy.
The classes were good, but the court of master sommeliers left students high and dry. The program was ended abruptly without students having any recourse or refunds.
