If you work in food or hospitality, you know that even the most experienced chefs and culinary professionals never stop learning. At ICE, a significant portion of our students currently work in the food world but feel that their on-the-job training is missing something.
ICE pastry student Lauren Katz already had a great job as an editorial assistant at Rachael Ray Every Day magazine. Yet she knew she could boost both her culinary career—and her confidence—with hands-on training at ICE:
Take it from another pastry professional—the celebrated cookbook author Dorie Greenspan—who wishes she had gone to culinary school early in her career. Building a broad foundation of technical knowledge can help you get your foot in the right doors, climb the professional ladder and open your eyes to the wide range of career paths in the culinary industry.
Click here to schedule a free tour of ICE and to learn more about our professional programs.