Finding the right culinary career for your interests, skills, and experience is a thrilling, if perhaps at times nerve-wracking, challenge. The options are endless, from traditional cooking and baking jobs in restaurant kitchens to food media to sales and entrepreneurship. And as you begin to pursue your passion, which, if any educational programs should you consider? This evening?s session is designed to address these questions in two ways. First, you will receive a copy of ICE?s book, Culinary Careers: How to Get Your Dream Job in Food (Clarkson Potter, 2010), written by ICE?s President Rick Smilow, and co-author Anne McBride. Second, Smilow will lead a panel discussion that explores these topics, including how ICE's programs can be part of culinary career development journey. Joining Rick is a panel that includes Maureen Drum Fagin (ICE's Director of Placement / Externships), Steve Zagor (Dean of Culinary Business and Industry Studies), Linda Simon (Senior Associate Director of Admissions), and a guest alumni speaker to speak about their recent successes and the career path that they encountered. Our goal is for you to leave this class with a clear(er) idea of what to do next to find the culinary career that will fulfill you both professionally and personally. Rick Smilow is the president of ICE, which he acquired in 1995, and co-author of Culinary Careers. Before ICE, he was an entrepreneur in the food industry and held marketing positions at Nabisco Brands. He is a director of C-CAP (Careers Through Culinary Arts Programs), City Harvest and is on the advisory board of Action Against Hunger.
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