IACP Nominates Rick Smilow to IACP Board

In accordance with the IACP Bylaws, the IACP Nominating Committee is in the process of filling the second open Board seat for the term commencing July 1, 2017.

The Nominating Committee is comprised of seven (7) members: the Immediate Past Chair (who serves as the Chair of the Committee), two (2) members of the IACP Board whose terms are not expiring at the end of the current fiscal year, three (3) non-board members and the IACP Chief Executive Officer who is non-voting.

IACP Bylaws stipulate that the Committee Chair with the consent of the Board of Directors appoints non-board members. The 2016/17 Nominating Committee Members are:

  • Committee Chair: Margaret Bradley-Foley
  • Board Members: Glenn Mack and Adam Salomone
  • Non-Board Members: Raghavan Iyer, Meredith Deeds and Cathy Cochran Lewis
  • IACP CEO: Martha Holmberg

As we continue to grow our vibrant association into the next decade of its 40-year history, the Committee expressly sought candidates whose expertise aligns with the Association’s current strategic initiatives and will help define its future direction. Further, it was important to the Committee that the candidates be active in their governance roles and have an authentic passion for the industry.

In light of the criteria, the IACP Nominating Committee and the IACP Board of Directors unanimously approved Rick Smilow, President, CEO and Owner of the Institute of Culinary Education.

Rick has been a member of IACP for many years and has won several awards, including awards bestowed by IACP. His business acumen and knowledge in the culinary world are an ideal fit for the Association.

Members may refer to Article VI in the IACP Bylaws to review the nomination process and will find Rick Smilow’s bio below.

About Rick Smilow

Rick Smilow is the president, CEO, and owner of the Institute of Culinary Education (ICE) in New York City. He acquired the school, then known as Peter Kump’s New York Cooking School, in 1995. Founded in 1975, ICE offers highly regarded eight to eleven month career training diploma programs in culinary arts, pastry and baking, culinary management, and hospitality management.

ICE also runs America’s broadest and largest schedule of both recreational cooking courses and corporate/private cooking parties. During his tenure, among other initiatives, the school has quadrupled its program offerings, gained accreditation, changed its name, and expanded four times.

In May 2015, ICE moved to a new 75,000 square foot home on the third floor of Brookfield Place, on the Hudson River in lower Manhattan. In fall 2016, DailyMeal.com ranked ICE “the #1 Culinary School in America.”

Prior to ICE, Mr. Smilow was an entrepreneur in the pet food business and held product management positions in the Grocery Division at Nabisco Brands USA. Rick earned a BA degree in history from Emory University and an MBA in marketing from the Kellogg School of Management at Northwestern University.

Rick is a director of City Harvest, STREETS International (Vietnam), and JOIN Israel. He is also a member of YPO (Young Presidents’ Organization), on the Advisory Council for the Yale Sustainable Farm, and a board member and partner in Dinex, Chef Daniel Boulud’s 14-unit international restaurant group.

In 2003, Mr. Smilow was the annual honoree of the New York Association of Culinary Professionals; and, in 2011 he was the IACP’s Entrepreneur of the Year. In 2010, Smilow co-authored Culinary Careers: How to Get Your Dream Job in Food, a 360-page “information and inspiration” book published by Random House.


Please direct any questions you may have to Margaret Bradley-Foley. You may reach Margaret at: Margaret@petrichorvineyards.com or (707) 291-5105.

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