From the Navy to a Michelin Restaurant: A Veteran (and ICE Alum) Culinary Career Journey
For many veterans, the end of military service isn’t just a career change — it’s a reckoning with their identity. The structure, camaraderie and shared work that defined daily life are gone, and the next step isn’t always clear.
Navy veteran Michelle Goodman, a 2025 ICE graduate, followed her path into hospitality and professional kitchens.
Though veterans may have vastly different service experiences, they share an understanding of structure, discipline and responsibility. And some may find that their military skills translate to professional kitchens — and that the hospitality industry offers some of the emotional comforts they miss from service.
In the same way that cadets can work their way up the military ranks after basic training, so too can culinary school graduates — it can take years of professional experience to earn the “chef” title.
Here, Michelle reflects on her path to culinary school and how she found her place in the restaurant industry.
Finding Her Way into Hospitality
Michelle served in the Navy for over a decade, working as a linguist. She completed a year-long intensive training, becoming fluent in Persian Farsi, and working in language analysis and interpretation. Through the Navy, Michelle traveled extensively, including to Germany and Afghanistan.
It was in Germany that Michelle met the owner of a wine shop. As someone who always enjoyed drinking wine, her curiosity was piqued when the owner started teaching her about wine — therein prompting Michelle’s next move when she got out of the military.
After service, Michelle moved to England and pursued wine education, eventually opening a wine school.
But after an abrupt and unplanned return to the States, Michelle found herself starting from scratch.
She initially considered wine education, which is how she found ICE (through its Intensive Sommelier Training course). Ultimately, however, she enrolled in the Culinary Arts program at the school’s Los Angeles campus using her veteran benefits to help fund her education.
In the Culinary Classroom
At ICE, Michelle realized culinary school would uplift and challenge her in surprising ways.
She started with culinary fundamentals, like knife skills. “I’ve cooked before — but when [the Chef-Instructors] were teaching us how to brunoise carrots … I remember thinking there’s no way I’m ever going to be good at this. But lather, rinse, repeat… and the instructors all brought something different to the table,” she said.
Although technical skills were central to the experience, some of Michelle’s most memorable moments were with her peers.
Though she was twice as old as some classmates, the difference didn’t discourage her. In fact, she was energized by the student diversity.
“You’ve got people from all different backgrounds, all different ages, and everyone was just together, and honestly, that’s what I absolutely loved,” she said.
Michelle’s leadership and ability to take initiative, stemming from her military service, also came in handy — and surprised her peers. On the first day, Michelle instinctively took the lead, organizing introductions and creating a WhatsApp Group for the class. Several classmates later admitted they thought she was the instructor.
Her managerial experience also enabled her to anticipate needs and delegate responsibilities. “I can see patterns and know [what] things need to get done and how they are going to get done,” she says.
Michelle's favorite culinary school memory? “It got to a point where we were as a class, so in sync and jelling,” she said. Michelle recalled the day her class was preparing for a banquet, and someone started singing Bohemian Rhapsody. Soon everyone was singing, while continuing to prep and cook.
At that moment, Michelle remembers thinking, “This is so much fun, I’m really enjoying this.”
Networking with Industry Pros & Classmates
While an ICE student, Michelle sought opportunities outside the classroom and networked with leading LA chefs.
She volunteered at the Wagyu Sommelier Certification Program, a multi-day workshop attended by acclaimed LA chefs and butchers, which took place on campus. There, she received what she called “a crash course in how to properly butcher Wagyu, by this amazing Japanese chef… It was not on my bingo card.”
In addition to deepening her understanding of wagyu, volunteering had another benefit. During the workshop, Michelle cooked alongside Chef Oscar Torres of VERSE LA, and he offered her a stage on the spot. This later led to a job.
Another restaurant that intrigued Michelle was LA’s Girl & The Goat.
Through a private cheffing gig with a classmate, she met the restaurant’s chef de cuisine and was offered a stage. To Michelle’s surprise, about an hour into the stage, she was offered a job. “I [had] never worked back of house... Clearly, the school had put me together enough that I looked competent [in the kitchen],” she said.
Michelle began working at Girl & the Goat during school. She completed her externship at the restaurant and continues to work there today. “I made dinner for Kevin Bacon a couple weeks ago, which was pretty freaking cool,” she says laughing.
Related Read: This Military Veteran Became an Executive Chef — and He Has Thoughts On That Transition
From One Veteran to Another
Michelle acknowledges that the transition back to civilian life can be hard for veterans — but she sees the professional kitchen as a way to bridge the gap.
“The push towards a culinary career, without any background, can be a nice transition. You get the structure, you get to learn a new skill, you get that teamwork and camaraderie — which is really one of the hardest things to step away from when you leave the military,” she said.
Though many of her colleagues are younger than her, the dynamic feels familiar. “We all have the same struggles, the same, ‘Oh my God, when does this end?’ [feeling], but at the end of the night everyone’s giving each other high-fives and fist bumps, [signaling] ‘Yeah, we made it; go team.’
For any veterans questioning if the hospitality industry is their next move, Michelle says, “Just do it.”
“Being a veteran, you have a different mindset, and whether that’s good or bad, we are very driven. In the hospitality industry, someone who shows up on time and early is gold — and yet for us, it’s so ingrained — you’d be a perfect fit. And working hard hours? That’s easy. Veterans who want to go into culinary, it’s basically going back to the grind, but in a totally different way, you’re just making dinner for folks, which is really nice.”
Military & Veterans interested in a culinary education can request information here.
*Experience varies by student, with outcomes contingent on factors including graduate aptitude, job market, place of residence and work history, among others.
