Work as much as possible while in school. Offer your services for free just to get into great kitchens.
In the early 1990s, Marc Meisel was a drummer for the group Mama Kettle, which opened for rock icons like Bad Company, Ted Nugent, and Lynyrd Skynyrd. When his band broke up, the Brandeis graduate decided to enroll in ICE’s Culinary Arts program. While in school he spent a few months working as a management extern at March, and then worked at Larry Forgione’s An American Place as a line cook. The restaurant suited Meisel because of his attraction to fine American cuisine, he says. Barely a year after graduating from ICE, Marc Meisel opened Tossed, which transformed New Yorkers’ lunch by way of tossed salads. Now he is heading up the restaurants at Bloomingdale’s flagship 59th street store, including a fine-dining restaurant, two casual restaurants, and a quick service option.
- Institute of Culinary Education, Culinary Arts, 1997