Sam Kadko

Teaches at The Institute of Culinary Education

Sam Kadko began teaching more than 20 years ago as an adjunct instructor at New York City College of Technology. Becoming a teacher was a natural progression after working at the Waldorf Astoria, Restaurant Marketing Associates and as a corporate chef for Bank of America. He continued working as a corporate chef until he joined the New York Restaurant School’s teaching staff in 1991. There, he taught culinary arts until early 2009. In 2001, he also began teaching hands-on culinary arts classes at Hudson County Community College in Jersey City, NJ. He joined ICE in winter 2010. While it is rare for Kadko to not be in a classroom, he also custom grows fruits and vegetables for two chefs in New Jersey, following an organic protocol. He says, “My culinary voice centers around being dedicated to the craft of cooking. For students, I emphasize this as being the primary ideal they should follow if they're serious about becoming a chef or being involved in some other way in the industry.”