For 15 years, Kelly Newsome (Culinary Arts ’17) dreamed of going to culinary school. Though her infatuation with food and cooking was sparked during college, various factors (like concerns from family and friends) pushed her off that track and into office jobs. It’s not an uncommon situation, but what set Kelly apart was her tenacity — it drove her to take small steps toward achieving her ultimate goal. First, she enrolled at New York University’s master’s program in food studies and spent three years working full-time while burning the midnight oil between classes and assignments. Then, she landed an attractive marketing position with a food science company, edging ever closer to the kitchen. Finally, at age 38, Kelly decided she couldn’t ignore her true passion any longer, and enrolled in ICE’s Culinary Arts program. “I just realized I’m never going to be happy unless I follow this passion inside me, which is to work in food.”
Why culinary school, instead of diving directly into the kitchen? Kelly explained, “I don’t have the luxury of working my way up in a kitchen at this stage in my life. So going to culinary school will certainly give me confidence when I walk into the kitchen for the first time.”
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