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Micah Fredman
Chef
Professional Background
Micah Fredman is a highly accomplished culinary professional with an impressive background in the culinary arts. He has made significant contributions to the field as a co-founder and chef at Ipsa Provisions, where he focuses on innovative and high-quality culinary offerings. Micah's experience extends to notable positions in some of the most prestigious kitchens in the world.
Before co-founding Ipsa Provisions, Micah honed his skills as a Sous Chef at Untitled, located within the Whitney Museum of American Art, where he played a key role in creating exceptional dining experiences that complemented the museum's high artistic standards. His previous experience as a Chef at Culinary Studies Abroad allowed him to share his passion for cooking while also imparting culinary knowledge to aspiring chefs from various backgrounds.
Micah's culinary journey began with pivotal roles as a line cook at renowned establishments such as Eleven Madison Park and Gramercy Tavern. These experiences not only helped him refine his cooking techniques but also instilled in him a deep understanding of the fast-paced, high-pressure environment of top-tier kitchens. He also gained invaluable customer service experience during his early days as a waiter at Miya's, which has undoubtedly influenced his approach to guest relations in the culinary industry.
Education and Achievements
Micah Fredman's educational background is rooted in a solid foundation of liberal arts and humanities. He earned a Bachelor of Arts (BA) degree from Yale University, where he explored various disciplines, which has provided him with a unique perspective on creativity, critical thinking, and problem-solving in the culinary field. The combination of his liberal arts education and hands-on culinary training sets Micah apart as both a chef and a leader, able to appreciate the contextual nuances of culinary arts.
Micah's commitment to excellence in culinary arts is reflected in his notable achievements throughout his career. His co-founding of Ipsa Provisions demonstrates not only his culinary skills but also his entrepreneurial spirit and dedication to creating unique culinary experiences that celebrate quality ingredients and innovative cooking techniques.
Achievements
- Co-Founder and Chef at Ipsa Provisions: Established a brand known for its commitment to quality and culinary excellence.
- Sous Chef at Untitled at the Whitney Museum: Contributed to the restaurant’s success by creating artistic and memorable dining experiences that resonate with the museum's visitors.
- Chef at Culinary Studies Abroad: Played a key role in educating aspiring chefs and sharing his culinary expertise internationally.
- Line Cook at Eleven Madison Park and Gramercy Tavern: Gained experience in prestigious kitchen environments, honing skills that shaped his culinary artistry.
- Early Career as Waiter at Miya's: Developed customer service skills that continue to inform his interactions with guests in the culinary industry.