Find your cullinary voice

Externships

Practice your craft in the most authentic learning environment.

In Europe, aspiring chefs learn their trade through culinary apprenticeships. ICE's global teaching perspective takes inspiration from this centuries-old tradition, with our hands-on externship program.

What exactly is an “externship”? Similar in concept to a culinary internship, these paid or unpaid placements are chosen at a student's discretion with the assistance of Career Services Advisors. Each externship is is designed to fit the interests and career goals of the individual student, and externships consistently prove to be an exceptional opportunity for hands-on training and networking at the heart of the industry. What’s more, many externships lead to job offers and full-time employment.

How does the externship program work? The final course of our Culinary Arts and Pastry & Baking Arts programs being a 210-hour externship at a restaurant, bakery or other culinary business, while Hospitality Management students also benefit from in-the-field training with a 200-hour externship at a hotel, spa or related organizations.

Our incredible track record.

ICE placed 509 externs in 292 establishments across the country in 2015 - and each experience was as unique as our students. Noteworthy among these placements were restaurants and bakeries owned and operated by many of America’s most celebrated chefs, including Mario Batali, Tom Colicchio and Daniel Boulud, as well as leading food publications, catering companies and luxury hotels. Getting your “foot in the door” with one of these organizations could be the start of the career you have dreamed of.

 

 

Culinary School Externships at ICE - We have sent ICE students to extern with top industry experts across the country.

(For a full list of externship sites, click here.)

The range of ICE externships reads like a Who's Who of the food world: Gramercy Tavern, Jean-Georges, Eleven Madison Park, Le Bernardin and Per Se. The multiple restaurants headed/owned by chefs Mario Batali, April Bloomfield, Daniel Boulud, David Burke, Andrew Carmellini, Tom Colicchio, Alex Guarnaschelli, Daniel Humm, Thomas Keller, Anito Lo, Charlie Palmer, Alfred Portale, Marcus Samuelsson, Jean-Georges Vongerichten, Michael White, and restaurateurs Danny Meyer and Stephen Starr took a combined 152 student externs in 2015. One of the prime benefits of ICE’s program is that externships expose students to a deep professional network and often lead to job offers. With our finger on the pulse of the New York food scene, we can get your feet into some amazing doors and remarkable kitchens.

Choose your path, and make your success.

An ICE externship gives you a chance to customize your education. For example, if you’ve always dreamed of working in a sushi restaurant, food truck, butcher shop or artisanal bread bakery, we can gear your search towards the goal of placing you in that particular type of establishment.

Some students also choose to pursue externships outside of the restaurant environment. For students passionate about food media, we've facilitated externships at Food Network, Every Day with Rachael Ray, Saveur, Tasting Table, and Martha Stewart Living Omnimedia. In the catering realm, externship placements were made at Abigail Kirsch, The Cleaver Company and Oliver Cheng Catering. Students interested in hotel externships, found placements at Le Parker Meridien, The Standard, The Waldorf-Astoria and Walt Disney World.

Our staff has the connections.

Our faculty and advisors assess your culinary career aspirations, skills and academic record to pair you with sites that align with your goals and background. Each hospitality, pastry or culinary arts externship is structured so that your performance is monitored by ICE’s professional staff, and subsequent feedback and evaluations are incorporated into your overall grade.

Most culinary schools in America, and Europe, do require culinary arts externships as part of their programs. Employers and students routinely agree that it is a fantastic opportunity and provide both better training and stronger networking opportunities than a school-run restaurant that is insulated from the real world. When you are choosing which culinary school to attend, be sure to ask about externship programs and learn how each program incorporates in-the-field training into your education.

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Find your cullinary voice