A server walks by the bar of a restaurant with a serving tray, photo by Shangyou Shi via Unsplash

Externships

Practice your craft in the most authentic learning environment.

In Europe, aspiring chefs learn their trade through culinary apprenticeships.

ICE's global teaching perspective takes inspiration from this centuries-old tradition, with our hands-on externship program.

The multiple restaurants owned by chefs Dan Barber, Daniel Boulud, Andrew Carmellini, David Chang, Tom Colicchio, Alex Guarnaschelli, Daniel Humm, Thomas Keller, Nobu Matsuhisa, Alfred Portale, Eric Ripert, Missy Robbins, Jean-Georges Vongerichten and restaurateurs Joe Bastianich, Danny Meyer and Stephen Starr took a combined 118 student externs in 2017. One of the prime benefits of ICE’s program is that externships expose students to a deep professional network and often lead to job offers. With our finger on the pulse of the New York food scene, we can get you through some amazing doors and remarkable kitchens.

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What Is an “Externship”?

Similar in concept to a culinary internship, these paid or unpaid placements are chosen at a student's discretion with the assistance of Career Services advisors. Each externship is designed to fit the interests and career goals of the individual student, and externships consistently prove to be an exceptional opportunity for hands-on training and networking at the heart of the industry. What’s more, many externships lead to job offers and full-time employment.

A student serves dumplings made in the dim sum class in culinary school

How Do They Work?

The final course of our Culinary Arts and Pastry & Baking Arts programs is a 210-hour externship at a restaurant, bakery or other culinary business. Students gain experience working in the professional environment of their choosing to practice the skills they learned in school and round out their ICE education.

ICE has placed students in many impressive externships sites across the food industry

Our Incredible Track Record

ICE placed over 500 externs in over 300 establishments in the past few years — and each experience was as unique as our students. Noteworthy among these placements were restaurants and bakeries owned and operated by many of America’s most celebrated chefs, including Jean-Georges Vongerichten, Alex Guarnaschelli, Tom Colicchio and Daniel Boulud, as well as leading food publications, catering companies and luxury hotels. Getting your foot in the door with one of these organizations could be the start of the career you've been dreaming of. 

Choose your path, and make your success.

An ICE externship gives you a chance to customize your education. For example, if you’ve always dreamed of working in a sushi restaurant, food truck, butcher shop or artisanal bread bakery, we can gear your search towards the goal of placing you in that particular type of establishment.

Some students also choose to pursue externships outside of the restaurant environment. For students passionate about food media, we've facilitated externships at Food Network, Every Day with Rachael RaySaveur, Tasting Table and Martha Stewart Living Omnimedia. In the catering realm, externship placements were made at Abigail Kirsch, The Cleaver Company and Oliver Cheng Catering. 

ICE President Rick Smilow poses for a photo with Chef Aaron Bludorn of Cafe Boulud, Phillip Baltz of Baltz & Company, and Wylie Dufresne of wd~50 and Du's Donuts

Our staff has the connections.

Our faculty and advisors assess your culinary career aspirations, skills and academic record to pair you with sites that align with your goals and background. Each pastry or culinary arts externship is structured so that your performance is monitored by ICE’s professional staff, and subsequent feedback and evaluations are incorporated into your overall grade.

Most culinary schools in America and Europe require culinary arts externships as part of their programs. Employers and students routinely agree that it is a fantastic opportunity and provides both better training and stronger networking opportunities than a school-run restaurant that is insulated from the real world. When you're choosing which culinary school to attend, be sure to ask about externship programs and learn how each program incorporates in-the-field training into your education.

Externship Testimonials

ICE alum graduate Gail Simmons

Gail Simmons, Culinary '99

Special Projects Editor, Food & Wine, and Judge, Bravo's "Top Chef" (New York, NY)

"The externship that I did at ICE actually was probably more important than any single step in my career afterwards. I wanted to be a food writer, so I thought that when I left ICE, I would go to extern at a food magazine. But my career counselor at ICE, not forced me, but certainly encouraged me to go into a top restaurant kitchen, to hone and round out the knowledge I had gained in the classroom. Having the strong culinary background that I learned from ICE really helped me with everything I have done since school. It gave me credibility in the industry, and gave me the language and the skills I needed to later stand beside some of the greatest chefs in the world."

♦ Gail's career path has included time in the kitchens of Le Cirque and Restaurant Daniel and as the Assistant to Vogue Magazine's Food Editor.

ICE graduate Eric May

Eric May, Culinary '00

Executive Chef, The Blue Boar Inn & Restaurant (Midway, UT)

"The help I received from ICE on choosing the best externship for me played a crucial role in where I am today. At my externship at Water's Edge in Long Island, I worked under a chef who became a true mentor, Frederic Kieffer, with whom I went on to open Man Ray Restaurant in New York and L'Escale Restaurant in Greenwich, CT. The externship also gave me the unique opportunity to go directly on the line."

♦ The Blue Boar Inn & Restaurant is a multiple time winner of Utah's Best of State, as well as a Wine Spectator Award of Excellence.

<p><strong>Executive Chef, The Blue Boar Inn &amp; Restaurant (Midway, UT) </strong><br /> <em>"The help I received from ICE on choosing the best externship for me played a crucial role in where I am today. At my externship at Water's Edge in Long Island, I worked under a chef who became a true mentor, Frederic Kieffer, with whom I went on to open Man Ray Restaurant in New York and L'Escale Restaurant in Greenwich, CT. The externship also gave me the unique opportunity to go directly on the line." </em></p>

Anthony Scotto, Culinary '04

Chef de Cuisine, Fish & Game (Hudson, NY)

"ICE gave me the opportunity to quickly get my diploma and move in to the culinary field within a year. The instructors guided me to an appropriate extern site [Lupa Osteria Romana] that fit my abilities, and with a cuisine I wanted to be a part of."

Anthony's advice for culinary students is: "Use your free time to work and research what you want to do."

ICE alum graduate Denise Michelsen

Denise Mickelsen, Culinary '03

Food Editor, 5280 Magazine (Denver, CO)

"My path was set by some very good advice that I received at ICE: Do your externship in a restaurant. My goal was to get into food media, but my restaurant externship at Fleur de Sel in Manhattan was invaluable. The experience let me make connections that have benefitted my career at every step. It opened doors. My advice now for current culinary students is to do your externship in a restaurant, and be willing to do anything anyone asks of you at any time. Be flexible. Be efficient. Have a sense of urgency, because everything you're doing really matters."

♦ Denise's career path has included stints in the kitchens of Blue Hill and Fleur de Sel and on the editorial staff at Martha Stewart Living.

ICE alum graduate Paras Shah

Paras Shah, Culinary '07

Executive Chef, Chez Ben (Philadelphia, PA)

"ICE has changed my life and vision. So far, it's been a tremendous ride. From my externship at Per Se to Momofuku and then at El Bulli in Spain, I must say that I have been pretty blessed to have had such opportunities."

♦ Paras' unique career path has had him working in the kitchens of Chefs Thomas Keller, David Chang and the famed Ferran Adria in Spain — an incredible trio representing contemporary culinary excellence.

ICE alum graduate Zac Young

Zac Young, Pastry '06

Partner/Pastry Director, Craveable Hospitality Group (New York, NY)

"The techniques and skills you learn at ICE are one thing, but ICE goes above and beyond by providing excellent Career Services. The incredible externship program helped me get my career going on the right path. Prior to ICE, I was working backstage at Radio City Music Hall. The school helped me find my new career in the pastry and baking realm, and now I'm doing what I love."

♦ Zac appeared on the premiere season of Top Chef: Just Desserts, making it all the way to the finale.

ICE alum graduate Omri Green

Omri Green, Culinary/Management '03

Director of Special Projects, Union Square Events (New York, NY)

"The skills I learned in culinary class helped shape the fundamentals of my career, while my externship with Chef Michael Anthony helped take it to another level in the real world. The transition from school to a culinary career is made easier through the externship program. My current role is oriented more towards management than the kitchen, but, I could not perform my job at a high level without having that essential culinary education and externship experience."

♦ Omri is an executive in the highly regarded Union Square Hospitality Group's events and catering division. 

ICE alum graduate Sonali Ruder

Sonali Ruder, Culinary Arts '10

Independent Recipe Developer (New York, NY)

"I did my culinary externship in the test kitchen of Everyday with Rachael Ray magazine and am continuing to work with them as a freelance recipe developer.  In fact, ten of my recipes have been published in a recent issue of the magazine. Getting my foot in the door as an extern was a great career move."

♦ Sonali has been appeared in cooking segments on Dr. Oz. While a student at ICE, Sonali won a Grey Poupon Mustard cooking competition - a $20,000 award!

ICE alum graduate Mary Attea

Mary Attea, Culinary '11

Sous Chef, Annisa (New York, NY)

"My time at Annisa as an extern was invaluable. Two years later, I am already a sous chef there. No matter where you are, you get out what you put in. Never be afraid to ask questions. There is something to observe and learn in the kitchen at every moment and you have to actively seek out the information. When you work hard and show a strong work ethic, chefs will notice you. And take notes. Always take notes."

♦ In May 2014, Mary was nominated as a semi-finalist for Eater's "Young Guns," which aims to identify "the most promising up-and-coming talent in the restaurant industry."

ICE alum graduate Chris Tucker

Chris Tucker, Culinary '12

Line Cook, Blue Water Grill (New York, NY)

"An externship can open many doors to a career and close them just as fast. It's a grind; but as tough as it may be, in the end, the hours of sacrifice pay off. Keep your head down and knuckle up; the harder you push, the bigger the payoff."

♦ Chris externed at Blue Smoke, part of the Union Square Hospitality Group, where he continued on as an employee.

ICE alum graduate Jennifer Vellano

Jennifer Vellano, Culinary '01

Chef/Owner, Maison Privé Chefs (Westchester, NY)

"My externship was paramount in the launch of my career as an Owner of Maison Privé Chefs. The placement at Blue Hill (Chef Dan Barber) was a perfect match; I was hired on at the restaurant, and then worked at Blue Hill at Stone Barns for a total of four years. I would never have the advanced skills or training that I do now without the amazing background I received through my externship and subsequent employment."

♦ Jennifer founded this boutique catering firm, with her husband and co-chef. It focuses on local, sustainable and artisanal menus. Learn a bit more about how she found her culinary voice.

ICE alum graduate Berenice Cabrera

Berenice Cabrera, Culinary '11

Sous Chef, Dos Caminos Soho (New York, NY)

"My externship was at Dos Caminos, where I stayed in prep five months before being promoted to pantry. Five months after that I was promoted once again to the line, and now I am Sous Chef! Being at Dos Caminos has definitely been a great blessing in my life and career.  It's great to work at a company where I can be recognized for my achivements. I have been awarded Employee of the Quarter. I am extremely thankful to ICE and Dos Caminos for being key stepping stones in my career."

♦ Berenice was a recipient of a C-CAP scholarship and continues to work with this non-profit to enable other youth to pursue a career in the culinary arts.

ICE alum graduate Karla Francois

Karla Francois, Pastry '12

Pastry Cook, Paramount Hotel (New York, NY)

"My externship allowed me to experience in real time and space the field of baking and pastry. I learned about the day-to-day work life of a pastry chef and it offered me the chance to test and apply the knowledge, skills and techniques learned at ICE."

♦ Originally from Honduras, Karla worked in the architecture field prior to ICE. Her goal is to open her own bakery.

Kristy Del Coro (née Lambrou), Culinary Arts '10

Kristy Del Coro (née Lambrou), Culinary Arts '10

Culinary Nutritionist, SPE Certified (New York, NY)

"My externship experience was invaluable — it gave me insight and experience that can only be learned by doing. Every day presented a new challenge to learn from. It was an incredible opportunity to work and train with such talented chefs."

♦ After graduating, Kristy was culinary nutritionist for Rouge Tomate, a Michelin-rated modern American restaurant and one of the few in the world to have a full-time culinary nutritionist on staff.

Selected Externship Sites

A dish of fish and vegetable crudo with chopsticks

Restaurants

ABC Cocina, Annisa, Aquavit, Aska, Atera, Batard, Betony, BLT Steak, Blue Hill, Blue Smoke, Bosie Tea Parlor, Buddakan NY, Butter, Butter & Scotch, Craft, CraftBar, Daniel, Danji, db Bistro Moderne, Del Frisco’s Grille, Dirt Candy, Eataly, Eleven Madison Park, Empellon Taqueria, Gotham Bar & Grill, Gramercy Tavern, Haven’s Kitchen, High Street on Hudson, Hu Kitchen, Jean Georges, JoJo, Landmarc, Locanda Verde, Lupulo, Lure Fishbar, Maharlika, Maialino, Maison Kayser, Maloney + Porcelli, Marc Forgione, Marley Spoon, Marta, Maysville, Mirabelle, Mission Chinese Food, Má Pêche, Monument Lane, Morimoto, Murray’s Cheese Bar, The Nomad, North End Grill, Oceana, Perry Street, Prune, Raymi, Red Rooster, Riverpark, Sips & Bites, Spice, Market, The Cecil, The Clocktower, The Dutch, The Spotted Pig, Untitled, Vandal, Village Prime, Telepan, Toro NYC, Tribeca Grill, Union Square Café, Untitled

Macarons in a display case at a specialty pastry shop

Pastry & Specialty Shops

Arcade Bakery, Astor Bake Shop, Baked NYC, Bouchon Bakery, Cake Alchemy, Cannelle Patisserie, Carlo’s Bake Shop, City Cakes, Dominique Ansel Kitchen, Empire Cake, Four & Twenty Blackbirds, Ladurée, Lafayette Grand Cafe and Bakery, Madison Lee Cakes, Mah Ze Dahr Bakery, One Girl Cookies, Ovenly LLC, Pasticceria Bruno, Prohibition Bakery, Runner & Stone, The Chocolate Bar, Tribeca Treats, Voila Chocolat, Whipped Pastry Boutique

A man takes a photo of a cocktail on a white backdrop during a food photo shoot

Media

Food52, Good Housekeeping, Rachel Ray Every Day, The Chew

Gazpacho shots with bread sticks and finely chopped peppers at a catered event

Corporate Dining & Catering

Wolfgang Puck Catering, Patina Catering, Guckenheimer, Food Bank for NYC, Munchery, Sodexo, Tarrytown House Estate, Union Square Events