Making the Most of Your Externship

From by Institute of Culinary Education
Making the Most of Your Externship


By Laura Denby—Student, School of Culinary Arts


After months of hands-on lessons in ICE’s kitchens, my classmates and I were reaching the culmination of our education: the completion of an externship of our choosing. In preparation for this real-world experience, my classmates and I had spent months researching different restaurants or culinary businesses and trailing. Yet even with the most extensive research, the externship itself can often be very different than expected.

Culinary School ICE New York City

As a public relations professional with a passion for cooking, I chose to pursue an externship in the field of food media at Tasting Table. My goal was to hone my skills in the kitchen while learning the ins and outs of recipe testing and writing.


As an extern, my role is to contribute recipe ideas, assist in recipe testing and work alongside the full-time staff on the execution of menus for private parties and Tasting Table partnership events. I'm thrilled to have the opportunity to work in a professional culinary environment where I learn new things every day and, after about a month on the job, I wanted to share three of the most important lessons I've learned so far about transitioning from the classroom to an externship site.


Read on for three key lessons from Laura's time as an extern.