The restaurant dining room and kitchen of The Breslin in the Ace Hotel, where ICE students have worked on externship

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. Students determine an externship site based on their personal interests and career goals, and externships consistently prove to be an exceptional opportunity for hands-on training, networking at the heart of the industry, and often, job offers.

ICE has placed students in many externship sites across the food industry

Our Incredible Track Record

More than 400 students extern at 200 establishments each year — and each experience is as unique as our students. Noteworthy restaurants and bakeries owned and operated by many of America’s most celebrated chefs are among these sites, 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 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, Ace Hotel and The Waldorf-Astoria.

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 career aspirations, skills and academic record to pair you with sites that align with your goals and background. Each hospitality, pastry or culinary 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.

Many culinary schools in America and Europe require internships or apprenticeships as part of their programs. This can be a fantastic opportunity for training and networking opportunities in 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 experience into your education.

Externship Testimonials

ICE alum graduate Gail Simmons

Gail Simmons, Culinary '99

Special Projects Editor for Food & Wine and Judge on Bravo's "Top Chef"

New York City

"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 in food media as the assistant to Vogue magazine's food editor.

ICE alum graduate Zac Young

Zac Young (Pastry, '06)

Partner/Pastry Director, Craveable Hospitality Group

New York City

"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.

Katie Stilo studied culinary, pastry and management at ICE.

Katie Stilo (Pastry/Management, ‘13, Culinary, ‘17)

Food Stylist, NBC News

New York City

“My externship from the pastry course opened more doors than I ever imagined. The opportunities available to students are endless. The chefs prepare you for every situation and you never feel intimidated by anything your career throws at you. I credit all of my career success as a food stylist to the excellent education and mentorship from my time at ICE.”

Malikah Nelson studied Culinary Arts at ICE

Malikah Nelson (Culinary, '18)

Culinary Instructor, Opportunity Charter School

New York City

“Attending ICE completely prepared me for my externship experience. I learned technique, terminology, speed and so much more. When you graduate from ICE, you graduate with friends, family and a network for the duration of your career.”

♦ Malikah externed at Red Rooster Harlem.

ICE alum graduate Paras Shah

Paras Shah (Culinary, '07)

Executive Chef, Chez Ben

Philadelphia

"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 Sonali Ruder

Sonali Ruder (Culinary, '10)

Independent Recipe Developer

New York City

"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)

Former Sous Chef, Annisa

New York City

"My time at Annisa as an extern was invaluable. 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 show enthusiasm and 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."

Manuel Gonzalez Charles is the executive chef at Society Cafe

Manuel González Charles (Culinary, ‘11)

Executive Chef, Society Cafe

New York City

"I met a chef while volunteering at an event, trailed and earned an externship at Restaurant Marc Forgione. My first restaurant was Michelin-starred and that's where I really flourished. All of this wouldn't have been possible without ICE."

♦ Manuel worked his way up to the pass at Marc Forgione, became executive sous chef at Khe-Yo in Tribeca, then moved to Society Cafe as chef de cuisine before being promoted in 2018.

ICE alum graduate Kristy Lambrou

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

Culinary Nutritionist, SPE Certified

New York City

"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 became a culinary nutritionist for Rouge Tomate, a Michelin-starred modern American restaurant and one of the few in the world to have a full-time culinary nutritionist on staff.

Uri Nemirovsky studied hospitality management at ICE.

Uri Nemirovsky (Hospitality, ’17)

Front Desk Supervisor at Marriott International

Morris Plains, New Jersey

"I did my externship at the hotel where I was already working and got experience in various departments. I was working at the front desk, and I shadowed in the engineering, housekeeping, and food and beverage departments. I worked banquets and catering, and got a really good feel for all the departments in the hotel. It was definitely an amazing experience and ICE helped me get to that point."

Rachel Yang is the co-owner and co-chef of Relay Restaurant Group.

Rachel Yang (Culinary, ‘01)

Co-Owner and Co-Chef of Relay Restaurant Group

Seattle

“The biggest thing about externship is that the skill set you have is little, so you have to have the attitude that you’re there for anything and everything. Working dinner service was like putting on a whole show every day. I loved being able to perform with fellow cooks. Collaborating with this team of people who were all passionate and worked really hard made me realize this was what I wanted to do for the rest of my life. I thought that it was the coolest thing ever to be a part of it.”

♦ Rachel externed for Chef Daniel Boulud at DB Bistro Moderne. She went on to work at Alain Ducasse at the Essex House, Per Se and D’or Ahn, before moving to Seattle and opening highly acclaimed Joule, Revel and Trove, followed by Revelry in Portland, Oregon.
 

ICE alum graduate Omri Green

Omri Green (Culinary/Management '03)

Founder, TZ Hospitality Advisors

New York City

"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 took his experience from the highly regarded Union Square Hospitality Group's events and catering division to found his own company, TZ Hospitality Advisors. 

Selected Externship Sites

New York City skyline with the Brooklyn Bridge

New York City Restaurants

ABC Cocina, Annisa, Aquavit, Aska, Atera, Batard, 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, Saveur, Martha Stewart Living Omnimedia

Hotel bell on the front desk of a hotel lobby with a front desk receptionist in the background

Hotels, Corporate Dining, & Catering

Allegria Hotel, Crowne Plaza JFK, Excelsior Hotel, Food Bank for NYC, Garden City Hotel, Hyatt Bridgewater, Munchery, Muttontown Country Club, Sheraton LaGuardia East, Sodexo, Tarrytown House Estate, The Best Western Gregory Hotel, The Heldrich, The Mark Hotel, The Peninsula New York, The Penn Club, Tryp Times Square Hotel, Union League Club NYC, Union Square Events, Washington Square Hotel, Wellington Hotel

Photo of London market cafe by Samuel Zeller, via UnSplash

Sites Outside NYC

Externships may be located outside of New York provided that students obtain prior approval from ICE Career Services and NYSED. Students can contact Career Services at any time for assistance with obtaining approval.