Life as a Culinary Student—Graduation

From blog.ice.edu by Institute of Culinary Education
Life as a Culinary Student—Graduation

 

By Carly DeFilippo—Student, School of Culinary Arts 

 

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.

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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.