Chef Joseph Pace studied agronomy, crop science and meat science at the University of Arizona before his 25 years of New York City restaurant experience. Chef Pace spent six years working under David Bouley at his eponymous French restaurant in Tribeca, where he gained experience as a saucier, poissonnier, cuisiner de viande and back of house manager. For the following five years, he was the executive chef at Petrossian in Midtown, where he created a modern French menu with the company’s line of caviar and foie gras products. In 2000, Chef Pace conceptualized, designed and built New York City’s first gluten-free restaurant, Risotteria Restaurant. He researched and developed all recipes for the restaurant and bakery, which included frozen convenience foods and a proprietary label of dry baked mixes. From here, he went on to develop a prepared food line for Darien Butcher Shop in Connecticut, where he was the general manager for two years. In 2018, Chef Pace returned to Tribeca to design, build and outfit a new concept called Bleecker Street Luncheonette. After creating a menu and training the staff, he moved on to personal chef work with Table at Home, from which he prepares plated dinners, weekly meals and more for clients. With cooking and operational experience, from menu design and development to hiring, training, food and labor costing, and customer service, Chef Pace transitioned to instructing at ICE New York in September 2018. “Both my parents were educators so teaching was a natural choice,” says Chef Pace, who taught and lectured at Peter Kump's Cooking School. “I hope to stress that cooking is all about technique and observation using all of our senses. Cooking requires focus and observation to achieve the results desired.” He advises students: “Learn what quality goods look and taste like and train your palate.”
Courses by Chef Joe Pace
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