Culinary Career Tips: What is a “Trail?”

From blog.ice.edu, by Institute of Culinary Education
Culinary Career Tips: What is a “Trail?”

 

If you’re a career student at ICE and haven’t heard the word “trail” yet, you will soon enough! Just like how “86,” “mise en place” and “hot behind!” are all part of the unique and universal kitchen lingo, the concept of the trail is also a defining aspect of the restaurant world

 

Imagine going for a job interview that lasts 8-12 hours, where your potential employer poses questions while you casually peel carrots and de-stem thyme. You get a firsthand view of what life on the job would be like…by actually doing the job. In short, it’s unlike any other type of interview.

What Is a Trail - Working Alongside Chef

All ICE students trail as part of their externship selection process but it doesn’t end there. Restaurant professionals continue to trail throughout their careers, from their first job as garde manger to years later, when they’re vying for a Head Chef position.

 

Read on for trailing tips that can help you land your dream job.