When I first stepped into the kitchens at ICE seven months ago, it never felt like this day would come. But somewhere between knife skills 101 and our market basket challenge, I began to discover my “culinary voice” and a professional direction for my creative future in food. Graduating from culinary school felt different from any prior graduations I’ve experienced—perfecting a hands-on skill is entirely different than writing papers, crafting persuasive arguments or memorizing facts and dates. Sure, culinary training involves a bit of typical academic work; but it’s ultimately about honing your instincts and hands-on skills, about becoming that guy or girl someone can count on when the going gets rough.
It was also exciting to consider my classmates’ futures. Technically, we will not have officially "graduated" until we fulfill a 210 hour externship in the field. I, for one, will be spending the next few months as a recipe-testing assistant for a cookbook, while others have secured externships on the line at such restaurants as Blenheim and Aldea, or even paid positions writing for Delish.com! In no time, we’ll all be full-blown food professionals, using the contacts from our externships—and the networks of our classmates and the ICE alumni network—to pursue our personal dream jobs.