Considering a career change? Many corporate professionals find themselves drawn to the food world.
For some, the decision comes after years behind a desk. For others, it arrives after discovering the excitement and creativity of professional kitchens. At the Institute of Culinary Education, students have left careers in finance, consulting, law, marketing and other industries to pursue culinary training.
From Corporate Work To Kitchen Work
Kristin Ambrosino (Culinary, ’21) spent 11 years working in finance, managing teams and overseeing multibillion-dollar portfolios. Eventually, however, she realized she wanted something different.
Of her decision to switch careers at 33, she says: “If you retire at 65, you still have 30-plus years to go... Why wait that long to make a change?”
This thinking informed her decision to enroll at ICE and launch a new career in the culinary industry.
Business Skills Often Translate to the Kitchen
Many students discover that the skills they developed in corporate environments — teamwork, problem-solving and time management — translate to professional kitchens.
Stephanie Loo (Pastry, ’21), a graduate of The Wharton School who previously worked at a hedge fund foundation, says her business background continues to shape how she approaches food.
“Thinking about costs and how to make money still comes very naturally to me,” Stephanie says. “Maybe I’ll open my own place one day.”
The Power of a 20,000-Plus Alumni Network
Institute of Culinary Education students also benefit from the school’s strong industry connections.
One month into her Culinary Arts program, Kristin secured a trail at Emily, the Brooklyn restaurant run by ICE alum Matt Hyland (Culinary, ’05). That connection eventually helped her land an externship at Rezdôra, where she later worked full-time.
“You want a place with a strong alumni network,” Kristin says. “That’s what I found at ICE.”
Culinary Careers Can Go Beyond the Kitchen
Culinary school can open doors across the food world. Some graduates pursue restaurant careers. Others move into food media, hospitality management, product development or entrepreneurship. Inspired by Andrew Zimmern’s Bizarre Foods, Amanda Lee (Culinary, ’19), hopes to build a career in food media.
Matt Wagner, who previously worked at JP Morgan, says his finance background may eventually lead him toward restaurant ownership or management.
Students can explore these paths through programs like Culinary Arts, Pastry & Baking Arts and Restaurant & Culinary Management programs.
Skills That Last a Lifetime
Culinary education provides instruction in more than just recipes. Students are taught discipline, organization and the importance of mise en place — a philosophy that applies both inside and outside the kitchen.
“Everything in its place,” Matt says. “It’s something I’ll carry with me forever.”
Explore culinary career training at the Institute of Culinary Education and discover how professional culinary education can help launch your next chapter.
* Experience varies by student, with outcomes contingent on factors including graduate aptitude, job market, place of residence and work history, among others.
