Practice your craft in the most authentic learning environment.
ICE's global teaching perspective takes inspiration from this centuries-old tradition, with our hands-on externship program.
The multiple businesses owned or operated by chefs Jose Andres, Dominique Ansel, Dan Barber, Daniel Boulud, Andrew Carmellini, David Chang, Tom Colicchio, Alex Guarnaschelli, Daniel Humm, Thomas Keller, Alfred Portale, Wolfgang Puck, Eric Ripert, Missy Robbins, Marcus Samuelsson, Jean-Georges Vongerichten, Michael White and restaurateurs Joe Bastianich, Danny Meyer and Stephen Starr took a combined 146 student externs from ICE in 2019. 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. That year, the school’s Career Services department placed 440 students in 258 establishments, 61% of completed externships were confirmed to be paid, and 35% of completed externships resulted in a direct hire by the site. With our finger on the pulse of the New York food scene, we can get you through some amazing doors and remarkable kitchens.
ICE's 2018-2019 externship placement sites:
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.
The final course of our Culinary Arts and Pastry & Baking Arts programs is a 210-hour externship at a restaurant, bakery or other culinary business. Health-Supportive Culinary Arts and Hospitality & Hotel Management students also benefit from in-the-field training with a 200-hour externship at a restaurant, hotel, spa or other related business.
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.
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.
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.
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.
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.
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.”
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.
Executive Chef and Co-Proprietor of Valencian Gold
Las Vegas
"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 led through the kitchens of chefs Thomas Keller, David Chang and the famed Ferran Adria in Spain — an incredible trio representing contemporary culinary excellence.
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!
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."
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.
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.
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."
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.
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.
In 2019, ABC Kitchen/ABC Cocina/ABCv, Bowery Meat Company, Butter, Daniel, Flik Hospitalty, Maialino, Manhatta, Martha & Marley Spoon, Misi, Oceana, Riverpark and Untitled were among the most popular externship locations among Culinary Arts students. See full list of externship sites above.
Students from ICE’s newest career program, Health-Supportive Culinary Arts, found externships at vegan restaurants Avant Garden and Modern Love Brooklyn, as well as such plant-forward restaurants as Dirt Candy, Loring Place, Untitled and even Google’s corporate dining rooms.
Cha-An Teahouse, Dominique Ansel, Gotham Bar & Grill, Mah Ze Dahr, Patisserie Chanson, Patisserie Fouet and Walt Disney World were the most frequent hosts for Pastry & Baking Arts students in 2019. Specialty baking externship sites included Bien Cuit, Empire Cake, Jacques Torres Chocolate, Macaron Parlour and RoniSue’s Chocolates in Essex Market.
Students passionate about recipe development have obtained externships at America’s Test Kitchen, Food Network, Food52, Good Housekeeping, Marley Spoon, Martha Stewart Living, Rachel Ray Every Day and Saveur.
In 2019, students interested in hotel externships, found placements at 1 Hotel Central Park, Ace Hotel New York, Dylan Hotel, Hotel Edison, Excelsior Hotel, The Garden City Hotel, Hilton Garden Inn Financial District, Princeville Resort Kauai, Sheraton LaGuardia East, The Standard Hotel and the Washington Square Hotel. Those with interests in corporate dining externed at Citi, Flik Hospitality, Google, Restaurant Associates and Sodexo.
Past externship sites have included Allegria Hotel, Crowne Plaza JFK, Excelsior Hotel, Food Bank for NYC, Garden City Hotel, Hyatt Bridgewater, Munchery, Muttontown Country Club, Sheraton LaGuardia East, 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, and Wellington Hotel.
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.
