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| EXTERNSHIP |
In Europe, aspiring
chefs learn their trade through apprenticeships.
At the Institute of Culinary Education, we take inspiration from this
centuries-old tradition, by requiring every student
in Pastry & Baking Arts, Culinary Arts, and Hospitality Management to complete a 210-hour
externship before graduation. The goal of these unpaid externships
is to integrate and further hone the skills students acquired at the
Institute. ICE has placed 562 externs in 302 establishments in 11 states and 4 countries in 2010.
During their in-class training, students learn the foundations of cooking or
baking following I.C.E.'s five-point model of skill development: theory, technique,
palate training, speed and teamwork. During their externship, students have a
chance to put this experience to work in real-life settings - the very same type
of setting, whether restaurant, bakery or catering kitchen, they will work in
after graduation. And the range of externships reads like a Who's Who of the
culinary world: Union Square Cafe, Chez Panisse, Mesa Grill, Le Bernardin and
Per Se. In 2010, the top three externship sites were: Perry Street, Financier, and Every Day with Rachael Ray. Multiple restaurants headed or owned by chefs Jean Georges Vongerichten, Daniel Boulud, Dan Barber, Tom Colicchio, Mario Batali, and Restaurateur Danny Meyer took a combined 98 student externs in 2010.
Not all of our students want to work in restaurants. Our externship coordinators take into account their career aspirations, skills and academic record and work with employers to find a mutually beneficial placement. Students passionate about food media have externed at Food Network, Saveur, Good Housekeeping, and the Martha Stewart show. In the catering realm, externship placements were made at Abigail Kirsch, The Cleaver Company and Union Square Events. Students interested in hotel externships, found placements at The Peninsula Hotel New York, The Four Seasons Philadelphia, and the MGM Grand at Foxwoods. Our New York City location and our extensive contacts throughout the culinary world assure students an incomparable range of opportunities.
Every externship has been carefully structured so that the student's performance
is closely monitored by the professional staff, and subsequent feedback and evaluations
are incorporated into his or her overall grade.
One of the prime benefits of this program is that externships frequently lead
to job offers. On an on-going basis, we get our students' feet into some great
doors!
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CLICK HERE TO SEE A LIST OF SOME OF OUR EXTERNSHIP SITES AND 2010'S TOP EXTERNSHIP SITES
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" Externships are one of the greatest features of the curriculum that the Institute
offers its students. I did my externship at Chez Panisse in Berkeley,
California. It reinforced the standards I learned at the school—how
the finest, freshest ingredients can make great cooking simple."
— Maria Ferrero, Culinary Arts Graduate
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"The graduates and externs we have hired over the years from the Institute of Culinary Education have always come to us informed, eager to work and well-trained."
— Drew Nieporent,
President, Myriad Restaurant Group
(Tribeca Grill, Nobu and others) |
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