Tips for Making Career Connections as a Remote Learner (aka Networking for Online Culinary Students)

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Students considering online education may worry that remote study yields fewer networking opportunities.

In reality, networking in culinary school can take many forms. Thanks to peer communities, events with industry guests, and career services support, online students have the opportunity to develop meaningful professional relationships while studying from home.

At schools like ours, online programs are designed to support career connections. These courses encourage students to engage with the culinary world while offering skills that can help graduates find their way in it.

Career Support

One of the most important networking resources available to culinary students is career support.

At ICE, online students have access to the same career resources as on-campus attendees.

Every student can work with a Career Services Advisor who provides both strategic guidance and practical support. This includes tips for pursuing jobs inside or outside the kitchen, as well as resume reviews and interview prep.

For students entering a new industry, this personalized support can help them find direction and guide their first steps.

Career Services Advisors also help students identify and evaluate externships that align with their long-term goals. These opportunities for real-world experience take place at restaurants, bakeries, hotels and other food businesses.

For graduate Leslie Garetto, knowing that faculty took her career aspirations seriously was one reason she decided to enroll: “When I said I wanted to work in food media, no one dismissed it. The response was, ‘Let’s figure out how.'"

The connection between student and advisor often extends beyond graduation. Our alumni have access to job listings and career resources, allowing them to explore opportunities as their careers evolve.

A Global Network

Another advantage of attending an established culinary school is becoming part of its broader professional network.

Today, ICE boasts more than 20,000 alumni, and the school has rich connections to businesses ranging from restaurant kitchens and bakeries, to food media and philanthropy. This community can be a valuable resource for students both at the start of and well into their careers.

Notable alumni often return to campus for interviews and demonstrations, which are streamed or recorded for online students to view. Graduates also frequently provide job support.

“To come back and be able to … speak to a group of students about my culinary journey and hope to inspire and mentor them, I think, is really special,” says alumna and multi-Emmy Award-winning Top Chef judge Gail Simmons. “And I'm happy to give back to a place that was such a foundational part of my journey.”

She adds, “Every person I’ve ever hired in my company since graduating, and since I’ve grown my own business, has been an ICE alum.”

Beyond the alumni network, students can benefit from a school’s industry connections.

Recent guests at the Institute include the CEO of the José Andrés Group; the co-owners of Michelin-recognized LA restaurant Jitlada (including ICE alum Sugar Sungkamee); and Chef Angie Mar of acclaimed NYC restaurant Le B — watch these discussions and demonstrations on ICE’s YouTube channel (or get career advice from José Andrés Group’s CEO in the video below).

These events allow online students to hear directly from experienced professionals on topics such as kitchen leadership, career development and emerging trends in the food world.

Building Connections with Classmates

Networking isn’t limited to industry professionals — some of the most meaningful relationships formed during culinary school can happen between classmates.

Online students regularly develop strong peer connections as they move through the program. Group chats, discussion boards and informal messaging channels can provide forums to share ideas, ask questions and troubleshoot assignments in real time. These spaces can mirror the exchanges that happen in physical classrooms.

According to Online Culinary Arts & Food Operations graduate Meriel Evangelista, getting to know classmates added to the experience. “Around the third week or so, [my class] all decided to exchange numbers, and we have been in constant contact ever since. It’s so helpful to be able to bounce ideas off each other or ask quick questions,” she said.

While engaging with classmates can help with coursework, it can also be fun. Skyler Bouchard, who audited the program, said: “I met some great people. It’s like having online pen pals that you’re constantly talking to.”

As classmates pursue careers across the industry and country, the connections formed in school can grow into a wider professional network — and for many aspiring chefs, that professional networking is just as valuable as technical skill. Thus, with thoughtful program design, an online culinary education can offer meaningful ways to build those connections... no campus required.

Cory Sale

Cory Sale is the Senior Content Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal produce almost as much as visiting NYC’s greenmarkets, where she finds new flavors to add to ice cream. When she’s not cooking (or eating), you can find her on the frisbee field chasing down a piece of plastic.