Get involved in the culinary community. This not only broadens your culinary exposure but also helps you network and get a better understanding of the career options available to you as a culinary professional.
Armed with a degree in food science from Pennsylvania State University, Suzanne Barr launched her career in research and product development at Entenmann’s Bakery and the Kraft Foods Test Kitchen. Her work began taking a more artistic turn when she left Kraft to enroll in ICE, for which she won a James Beard Scholarship and graduated with honors. A lucrative freelance life as a recipe developer, tester, and food stylist followed; Barr’s long client list includes the Food Network, Saveur, Martha Stewart, Food & Wine, and Unilever. She now works full time in the Unilever Consumer Kitchens as a senior consumer culinary specialist, managing the consumer culinary work for the Bertolli, Knorr, Lipton Teas, and Country Crock Side Dishes lines, among others. To describe finding her culinary voice, she says, “Immersing myself to all aspects of the courses offered at ICE, including extra-curricular activities provided me with a well-rounded diverse education that gave me the knowledge and confidence to pursue my culinary ambitions.”
- Institute of Culinary Education, Culinary Arts, 1997