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, 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 have dreamed of.
See the full list of externship sites.
The range of ICE externships reads like a Who's Who of the food world: Gramercy Tavern, Jean-Georges, Eleven Madison Park, Le Bernardin and Per Se. The multiple restaurants headed/owned by chefs April Bloomfield, Daniel Boulud, Andrew Carmellini, Tom Colicchio, Alex Guarnaschelli, Daniel Humm, Thomas Keller, Anita Lo, Alfred Portale, Marcus Samuelsson, Jean-Georges Vongerichten and restaurateurs Danny Meyer and Stephen Starr, took a combined 136 student externs in 2016. 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 your foot into some amazing doors and remarkable kitchens.
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 Ray, Saveur, 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. Students interested in hotel externships found placements at Le Parker Meridien, The Standard and The Waldorf-Astoria.
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 hospitality, 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, do require externships as part of their programs. Employers and students routinely agree that it is a fantastic opportunity that provides both better training and stronger networking opportunities than a school-run restaurant that is insulated from the real world. When you are 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.
Below is just one example of our alumni externship stories.