My externship opened me to a network of some of the finest culinary professionals and environments in the industry.
Before enrolling in ICE (when it was still Peter Kump’s New York Cooking School), Steven D’Onofrio worked as a public account. After graduating from the pastry program, D’Onofrio landed a pastry externship at the original Le Cirque Restaurant, where he was lucky enough to work with then Pastry Chef, Jacques Torres. During his subsequent years as a culinary professional, D’Onofrio worked as a National Sales Manager for Valrhona, and later, as the Director of Business and Product Development at Harry Wils and Company. Today, D’Onofrio is the Managing Director at Swiss Chalet Fine Foods, and has been featured on NBC's Today Show and in Food Arts magazine.
- Institute of Culinary Education, Pastry & Baking Arts, 1993