“What’s next?” It’s a question many of America’s vets ask themselves after completing their military service. For Kelly Bedford, a Marine with an interest in baking, the answer wasn’t obvious — but it was logical.
A Different Kind of Precision
Before enrolling at ICE, Kelly spent four years working administrative operations in the Marine Corps.
It was a role that required consistency, organization and attention to detail — skills that she knew were useful generally, but that would prove especially useful in the culinary work she didn’t yet know she’d pursue.
“I think there’s a really big similarity between the military and the culinary world,” she says. “There is a lot of organization. There is a rank structure.”
Finding the Shift
After completing her service, Kelly earned a degree, started a family and spent time raising her daughter. She began baking at home — first for family, then through fulfilling small orders.
The feedback was consistent, and demand grew. That momentum — combined with a move to New York City — prompted her next step: applying to the Institute of Culinary Education.
Why Culinary School — and Why the Heart of NYC
For Kelly, there came a point where learning on her own just wasn’t enough.
“You can only learn so much by reading about it online,” she said. “You need somebody to professionally show you how it should be done.”
From Classroom to Kitchen
Her transition from home cook to student was quick. So, too was her shift from student to pastry professional. While still in the program, she completed a trail at Le Coucou, one of New York City’s most acclaimed restaurants, and was hired immediately.
The experience spoke to — and sharpened — her skills.
“Fine dining takes you to the next level of trying to better yourself,” she says. “The standards are a lot higher.”
What Carried Over
For Kelly, the connection between the military and the kitchen became clearer over time. Both environments rely on:
- Structure
- Teamwork
- Shared standards
- Accountability
There’s camaraderie, too.The culinary world is not that big, and neither is the military,” she said, noting that the sense of family and belonging she’d found in the military and missed since leaving it, were found in her new pastry path.
“Kitchens and Marine units are both small, little communities, and everybody watches out for each other as best they can.”
Building Toward What’s Next
Like many early-career cooks, Kelly isn’t rushing her end game. She plans to keep working under experienced chefs, developing technique, refining her approach and building a foundation before launching her own business.
“I’m actually looking at doing a master’s in entrepreneurship, just so I can get that knowledge,” she says. “There’s so much more than just knowing how to bake.”
A Path That Builds on Itself
For veterans, culinary school can offer a clear next step — one that builds on existing strengths while revealing new opportunities.
At the Institute, that path includes hands-on training, industry access and opportunities to move quickly into professional kitchens, often while using education benefits like the GI Bill.
Why It Works
Careers don’t always follow a straight line. But the skills that matter — discipline, focus, consistency — carry across environments.
In Kelly’s case, they helped her make the transition from military service to professional pastry possible.
🎖️ Explore the benefits and tuition assistance available for veterans and members of the military.
*GI Bill® is a registered trademark of the U.S. Department of Veterans Affairs (VA). More information about education benefits offered by VA is available at the official U.S. government website.
