When you fall in love with food, the possibilities seem endless. One week, you’re exploring India’s spices and techniques; the next, you're making pasta by hand and imagining yourself working at a family-owned restaurant in Tuscany.
In culinary school, interests can shift frequently — from professional kitchens or private cheffing, to food media, teaching and recipe testing. So how, given the multitude of culinary career paths within this wonderful industry, do you choose the one that’s right for you?
These questions can feel urgent, especially as graduation approaches. But you don't need to have it all figured out immediately.
At the Institute of Culinary Education, students are encouraged to explore, test and refine their interests through volunteering, special event attendance and a real-world externship.
They’re also encouraged to be bold. Here’s how.
#1 Talk to Your Chef-Instructors
It sounds simple, but it’s the most valuable step you can take.
Chef-Instructors have built careers across every corner of the industry — restaurants, hospitality, media and more. They’ve made the decisions you’re trying to make now, and they know what matters early on.
As former ICE Chef-Instructor Chad Pagano put it: “Stop overthinking it. Passion will guide you — but you need to back that up with strong kitchen skills and a solid work ethic. Work for the best chef you can find, keep learning outside of class and immerse yourself in the industry.”
That advice is especially relevant today, as aspiring culinary professionals are presented with more distinctive career paths than ever before.
Lean into your Chef-Instructors’ knowledge. Ask questions. Be honest about what excites you — and what doesn’t.
#2 Explore Every Opportunity (Before You Commit)
One of the biggest advantages of culinary school is the opportunity to try different paths before you’re locked into one.
At ICE, students can pursue externships in:
- Restaurants (from fast-paced kitchens to fine dining)
- Test kitchens and food media
- Hospitality and events
- Specialized areas like pastry, health-centered cooking and food styling
Think of these experiences like trial runs. A restaurant stage might confirm your love of service — or show you that you’d rather be behind the scenes in development or media.
The goal isn’t to pick perfectly — it’s to learn what fits.
#3 Get Involved in the Industry Early
The classroom is just the starting point. Volunteering at events, attending demos and participating in industry experiences can give you a clearer picture of what life in the field actually looks like.
ICE’s location in major culinary hubs means students are constantly exposed to working professionals, visiting chefs and potential employers. These interactions don’t just build confidence — they can help you stand out when it’s time to take the next step.
#4 Don’t Let the Pressure Get to You
It’s easy to feel like you need a five-year plan before you even graduate. You don’t.
What matters most — and what employers typically look for — is:
- A strong work ethic
- A positive attitude
- A willingness to learn
Those qualities will take you further than any perfectly mapped-out career path.
#5 Stay Open — and Stay True to Yourself
The biggest takeaway? Your first step doesn’t have to be your final destination. Culinary school is meant to help you build foundational skills and grow your network and confidence. From there, your career can evolve in ways you might not even expect.
At ICE, that journey is designed to move quickly and intentionally — with career-focused programs, hands-on training and extensive industry connections.
So explore. Ask questions. Take the opportunity in front of you. You don’t need to have all the answers — you just need to start.
🧑🏿🍳 Ready to take the next step? Explore career training programs at the Institute of Culinary Education, and see where a culinary education can take you.
