When ICE President Rick Smilow and Anne E. McBride wrote Culinary Careers: How to Get Your Dream Job in Food they discovered a plethora of food jobs they had never heard of before. Since the book’s release, they have been discovering even more interesting career paths in the food world. DICED shares some of them with you in a reoccurring feature, “Unique Culinary Careers.”
Working in the culinary industry affords many unique and interesting opportunities. Paras Shah graduated from ICE’s Culinary Arts program in 2007. A born and raised New Yorker, Shah plans to open a small restaurant in Queens one day, but for now his culinary journey has taken him to Europe and one of the top restaurants in the world. After completing his externship at Per Se, he went on to work at Momofuku Noodle Bar. While working there, he was one of two American culinary school graduates to be awarded an ICEX Spanish Trade Commission Scholarship, allowing him to spend a year cooking in Spain. While there, he worked at Echaurren in La Rioja, then Santo Mauro in Madrid and is now at Ferran Adrià’s world-famous El Bullì in Roses. We asked him about working in Spain, cooking in another language and how travel is shaping his culinary growth.
How would you describe your job?
I am a stage at El Bullì, one of the best restaurants in the world. I am part of an international team of about 50 cooks. We do everything from doing about 90% of the mise en place to plating dishes during service. It involves long hours and we strive to be perfect in everything that we do in the kitchen. At El Bullì, we are constantly striving to reinvent the concept of fine dining by utilizing the newest techniques and pushing the envelope. More…