Thanks ICE!

Last night, I attended a counselor event at the Institute of Culinary Education (ICE) located in downtown Manhattan. With so much of my knowledge being around traditional four year bachelor's degree programs, it was nice to get to see a culinary school. It is certainly a change of pace.

First, let's be clear, going to culinary school is not for the faint of heart. Working with food is a demanding profession and it is only the right fit for people with a passion for it (because you certainly probably won't be financially compensated, at least not at first). The hours can be challenging, you are on your feet for hours at a time, and learning the skills takes tons of practice. With that said though, for people who love food, the culinary arts is a wonderful track and one that gets you out into the real world and working with your hands (as opposed to sitting in a lecture hall for four years).

At this event, we got to tour the facility and then actually do the prep work to cook the meal we ate for dinner (fresh pasta!). It certainly gave me a huge amount of respect for those working in the restaurant industry. ICE just moved to this location, connected to Brookfield Place, last year and it really is a lovely space. They have everything from classrooms, to test kitchens, to a chocolate lab, to a hydroponic garden where they grow their own herbs and produce.

Culinary school is pricey, no bones about it. But, when you consider that the training only lasts about a year, it isn't that much more of an investment than a traditional four year college the cost is just concentrated over a shorter period of time. (In fact, it could end up costing less, depending on a student's financial aid needs. For example, spending $40,000 in one year or spending $15,000 per year at a four school, I think you can do the math on your own. . . )

One theme they seemed to emphasize is that working in the world of food is much less glamorous than it looks on tv. The students who are best suited for these careers are those who truly love the job. People who just enjoy watching cooking shows or casually cooking for their family are probably not going to make it through the program. On the other hand, people who want to understand the craft and science of fine dining can build a lifelong career via this path. It requires patience and discipline, but their training and externship program gets results.

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