Culinary students travel abroad.

Travel & Study Abroad

Immerse Yourself in the Culinary World — Around the World

A culinary career opens doors all over the world.

With ICE's connections, curiosity and energy, we've naturally forged foreign alliances and arranged international experience opportunities for students and alumni.

From making paella in Valencia to mille feuille in Montpelier or pad Thai in Phuket, international programs give you the opportunity to learn in first-rate kitchens in the countries that define world cuisine, giving students hands-on expertise with diverse traditions and influences. Our network of global partners will be your guide, facilitating the important details and amenities of your experience, allowing you to focus on your culinary craft and its place in its culture.

  • Customized opportunity placement
  • Onsite English-speaking coordinator
  • Language instruction in your chosen country
  • Housing assistance
  • On-site orientation
  • Travel medical insurance
  • Visa support
  • Intern services and learning support
  • Pre-departure guidance and handbook
  • Cell phone rental
  • 24/7 emergency phone support
  • Reentry support and alumni services

Travel & Study Abroad Opportunities

Do foreign work study while at the Institute of Culinary Education.

Foreign Work, Study & Volunteer Opportunities

While students' required externships cannot be outside the U.S., ICE offers a range of three-month work-abroad options after graduation. Alumni can gain restaurant experience in Chile, France, Ireland, Mexico, Spain and Thailand. In most cases, local lodging is pre-arranged and in some cases, the opportunities include payment.

Chefs lead culinary students on trips through Europe.

Instructor-Led Trips

Several ICE chef-instructors lead periodic trips to European culinary destinations that include hands-on cooking and master classes. Gerri Sarnataro leads and teaches at Cucina Della Terra in the Umbria region of Italy, while Kathryn Gordon leads and teaches an annual course in France's Loire Valley. 

Learn more about upcoming trips below! 

Upcoming Instructor-Led Trips

If it's France or Italy that's enticed your palate, ICE's culinary trips are an excellent opportunity to explore these international flavors. You will have hands-on cooking classes with professional chefs, pastry chefs and bakers. Immerse yourself in the culture and cuisines of these countries by touring and visiting markets, wineries, specialty shops, farms and historical sites to get a true feel of the land and all of its riches that make up each country's unique cuisine and outstanding food. Come join us to travel abroad and cook, eat and experience the incredible cuisines of these culinary Meccas.

For students looking to expand their knowledge of the international cuisines learned in the ICE kitchens in New York, there are opportunities to join chef-instructors on trips abroad. Each trip includes hands-on cooking lessons and demonstrations and visits to local markets and restaurants.

Cuisine Course in France at Le Moulin Bregeon

Upcoming trip: July 10-19, 2019
Tuition: $3,650*
Participants: Course is limited to 5-10 participants interested in cooking, baking and wines. Food enthusiasts, family and friends are welcome! ICE graduates must have completed externship.
Accommodations: Shared double-room with an ensuite bathroom in an award-winning country lux hotel

* Tuition excludes airfare, round-trip travel Paris-Saumur and tips for staff

Cuisine Course in France at Le Moulin Bregeon

Join Kathryn Gordon, ICE Chef-Instructor and co-author of Les Petits Macarons: Colorful French Confections to Make at Home and Les Petits Sweets: Two-Bite Desserts from the French Patisserie, for a fabulous annual opportunity to work hands-on with 6 chefs, pastry chefs and bread bakers in fine dining restaurants, professional patisseries and artisan boulangeries located throughout the Western Loire Valley (between Angers and Saumur). You'll stay in a beautiful, luxury country inn, Le Moulin Bregeon, converted by fine artist Jonathan Robinson from a former wheat mill to an award-winning hotel filled with antiques and hand-ironed French linens. Situated in the village of Linieres-Bouton, in the countryside north of Saumur, Le Moulin Bregeon—"the Mill"—will be your home base for classes and culinary sightseeing. All cooking and baking classes are hands-on and translated or taught in English.

French cheese market

In between hands-on cooking classes, participants will embark on culinary-related sightseeing excursions, carefully designed to teach you about artisan food production at its source. These educational visits will help you learn about traditional food production methods and include personalized visits to: an artisan nut oil press, an escargot farm, a chevre farm, a foie gras auberge, a stone ground wheat mill, honey producer, mushroom production caves, local farm markets, sparkling wine fermentation caves, fleur de sel marshes and chateaux renown for their historic kitchens.


The region is a world heritage site along the Loire, France’s longest river, and known as the “Garden of France.” Long the hunting ground of French nobility, it is notable for its chateaux, historic towns, architecture, diverse food production and wines and sparkling wines.

For a program flyer, detailed itinerary, application, travel information or questions, call (917) 841-0796 or email Kathryn Gordon.

Italy culinary immersion tour

Join ICE Chef-Instructor Gerri Sarnataro, owner of Cucina Della Terra cooking school in Umbria, for a truly authentic culinary experience. Celebrate the bounty of the Italian countryside at Cucina della Terra. During each day of our culinary-centered program, we will visit the region's picturesque towns that date back centuries and discover local markets, shops, winemakers and artisans. Each evening we will continue our unique epicurean journey as Chef Gerri Sarnataro and her team lead the preparation of a fabulous meal that honors the timeless traditions of this simple and rustic Italian cuisine. We conclude each day at our convivial table with a feast of our own delicious preparations.

Italy culinary immersion program

Each tour is intimate and personal, hosting no more than 15 guests at a time. This provides for a true hands-on learning experience, both in and out of the kitchen. In addition to tasting regional products and gaining hands-on skills, guests will enjoy trips to UNESCO landmarked hill towns, leading Umbrian and Tuscan wineries, and the finest local artisans. From architecture to history, food to wine, each trip is designed around the highlights of the season, as is the Italian way.

A $500 deposit is required to secure your reservation. View full itinerary 

To register, call (646) 761-8037 or email Gerri Sarnataro.