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A successful career in finance and an ICE Culinary Management diploma later, the Paris native is on the cusp of realizing that dream in New York City. This fall, she will open the doors to , a Greenwich Village grab-and-go eatery, where glass jars will be the eco-friendly packaging of choice. Serving fresh takes on the seasonal, home-cooked meals she grew up eating, Chloe is sharing her culinary voice with downtown Manhattan.

In the midst of juggling the roles involved in opening a restaurant, Chloe sat down with us to answer the ICE alum questionnaire. ICE graduation year: July 2015 (Culinary Management)

Location: New York, New York

Occupation: Founder of Ancolie, a restaurant with a grab-and-go concept that will open in the fall of 2016. It’s going to be in Greenwich Village in the NYU area. I chose this location, rather than midtown, because I wanted to be close to the student life. And people will come in the morning, evening and weekends.

Favorite sandwich spot: Tartinery in Nolita. They have open-faced sandwiches that I love…and there’s also a location in ICE’s building, Brookfield Place.

Describe a day in the life.

My life changes every day—one day I’m cooking for an event, another day I have to deal with the contractors and construction, another day I have to talk to my interior designer and make sure the plans are on track. Other days I have to take care of social media. There’s a lot of multitasking and wearing different hats in a single day. Then I’m also trying to plan ahead for all the things we’ll need once the store opens, which is challenging.

Did the management program at ICE prepare you for making these decisions?

Absolutely! Being with professionals from the industry who have done this for more than 20 years was fantastic. I was able to learn from professionals who have seen a lot of concepts and know the industry trends. I could pitch them my concept and get valuable feedback. And with three professors, I had more than one opinion.

What is your culinary voice?

I took recreational culinary courses, but I never considered myself a chef. I considered myself a businesswoman and someone who wanted to create a new concept, with a goal to touch people through food. Originally, I thought I would have a professional chef at Ancolie, but as the days went by, I realized that I was going to be the chef…it’s been an interesting transition. My culinary voice comes from what I grew up eating and what my mother and grandmother taught me. I was lucky not to have to worry about what I was eating growing up—because my family was always cautious about picking the right ingredients and in the right proportions. So I’m trying to bring this culture to the U.S.: to enjoy food and find a balance.

What or who inspired you to go to culinary school?

I always dreamed of having a restaurant. I started with an amateur cooking course, and at the time I wasn’t even considering quitting my job in finance. The course made me so happy and excited that I realized I wanted to switch from finance to the food world.

When I decided to take the Culinary Management program at ICE, I think I had just had a fight with my team at work, and it made me consider what I wanted to do with my life. I was married and going to have children at some point, so if I was working and had kids I wanted to make sure I was doing something I was passionate about, and I knew finance was not that. So I started thinking—could I do something in food, but something more daytime-oriented for when I have a family?

I started the ICE program knowing I wanted to do something in food but not sure what. The program helped me confirm that the food business is what I wanted to do and that I could do it by myself. After graduating from ICE, I worked in a restaurant in front of house for a couple of months. I thought I’d have to gain a couple years’ experience, but then I realized it was time to just to do it. I’d never be totally prepared to open a food business, so I decided to jump in the water and do it.

Thoughts on the current culinary landscape?

I’m very inspired by what’s happening in the current culinary landscape, especially the focus on eating locally and seasonally. Dan Barber is an inspiration - he is trying to reuse things that are typically thrown away. I think the culinary world needs to take the next step and focus on packaging. Ancolie is going in the right direction by using glass instead of plastic. Every time I talk to a restaurateur, they think I’m crazy and wasting money, but I think more people will start using glass and reusable packaging.

Where do you see yourself in five years?

In five years, I would really love to have a couple of Ancolie stores in the city and an operation that is successful. To me, success means making a difference in the local community and the environment—which is why I’m using glass, so people don’t need to throw away their packaging. Success also means making sure my investors are happy with their investment. And of course, I want happy customers. I feel like I’m finally on track to realizing my dream.

Ready to start your own food business? Check out our Culinary Management program and find your culinary voice.