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Student Spotlight

Culinary Arts
Start Year 2013
Employment Executive Chef for Guckenheimer
Chef Anthony Buccilli | Q&A

First off, I'm an Executive Chef for Guckenheimer, a company based out of Redwood City, California. Guckenheimer is a premier on-site corporate restaurant management and catering company with over 353 locations in 31 states. The account that I manage is for Sherwin Williams' Corporate Headquarters and we have a cafe on the 8th floor of the building in downtown Cleveland. You can find more information about the company and what standards they keep to at http://www.guckenheimer.com/index.php

                                              

Favorite Class: 

Most Definitely Student Cafe with Chef Goran. I learned an awful lot from him. And we had good experience in writing and executing a menu. 

 

Favorite Instructor: 

Chef Tim. One of the most knowledgeable and skilled Chefs I have ever met. To this day I hold him to the standard of which I hope to achieve some day as a chef. He lit the path for me and the career I wanted to forge for myself. 

 

Why did I chose ICASI:

Honestly my mom wanted me to check it out because of it's location and the great things she had heard about it. The second I stepped foot into the school I knew I wanted to be here. It just felt right. I couldn't have made a better decision for my future if I had tried. 

 

What was my ICASI experience like:

It was welcoming. It felt like home. Even though I was working full time along with participating in the accelerated program, I still wanted to be there every day. I learned more than a lifetime worth of knowledge from ICASI. 

 

What's the most important thing I learned from ICASI: 

A quality work ethic. Of course I learned the basic of cooking and working in a kitchen, but digging a little deeper, I found that the chefs that taught me at ICASI are the one's I wanted to emulate. I took knowledge from each one of them and picked out the qualities that I wanted to exemplify as a chef. For me personally, that was invaluable. 

 

How were the instructors: 

The Instructors were very knowledgeable. For every question I asked, they had an answer. 

 

How was the administration: 

The Administration was very helpful. It was one of the few institutions that I felt actually worked for me. They sought out to fix any issues I was having with curriculum or doing internships. They were always willing to go out of their way to help me. 

 

Did ICASI help me in my career:

In more ways than I can explain in this survey. If it was not for this school, I would not be where I am today; An executive chef at a very successful company no more than 3 years after graduating. They helped me become the chef I wanted to be. 

 

What advice do I have for future students: 

If you want to be a chef, don't hesitate in attending the ICASI. I will say that it helps to be working in a kitchen while you are attending the school, this way you can practice what you are learning hands-on. Even though the instructors at ICASI do well in preparing you for working in a professional kitchen, you don't really start to excel until you can put that information to use and developing yourself as a chef.