Maureen Drum Fagin — Director of Career Services

Tips For Getting the Most Out of Career Fairs

suzanne.zuppello — Thu, 12 Apr 2018 19:04:14 +0000

Tips For Getting the Most Out of Career Fairs suzanne.zuppello Thu, 04/12/2018 - 15:04 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/IMG_2572.JPG.webp?itok=ZTJpIWX0 February 22, 2018

By Maureen Drum Fagin — Director of Career Services

On Wednesday, March 14, ICE is hosting its Spring Career Fair. Employers from virtually every sector of the food and hospitality industry will be on hand, hungry to fill their openings with fresh talent from our kitchens and classrooms. Participating industry leaders will include Blue Hill/Blue Hill at Stone Barns, Club Med, Crafted Hospitality Group, Hilton, James Beard Foundation, Maison Keyser, Momofuku, Thomas Keller Restaurant Group and many more.

The event is an incredible resource for our students and alumni, but—like any networking event—you get out what you put in. Here are ICE’s top tips for mastering any job fair:

1. Do your homework. There’s nothing more flattering to an employer than a student who approaches their recruiting table referencing a recent review in the Times or an upcoming restaurant launch mention in Eater. Want to work for Union Square Hospitality Group? If you devoured Danny Meyer’s Setting the Table in one sitting, then make that known — it’s a surefire way to have your résumé rise to the top of the stack.

2. Perfect your résumé. The day of the career fair is not the time to revise your work history. Leave ample time for ICE Career Services staff or an eagle-eyed friend to review and proofread your résumé. On the day of the event, print out more copies than you think you’ll need. Nothing is worse than giving out your last copy…and then spotting your dream employer across the room.

3. Come up with a social strategy. If you’re a bit on the shy side, build confidence by gradually working your way up to your top choice employer. That way, you’ve tested your pitch on a few other companies and have shaken off most of your nervous energy.

4. Don’t underestimate first impressions. Don’t forget to smile, give a firm handshake and make direct eye contact. Your appearance should be professional and neat. Leave the strong perfume, heavy make-up and showy jewelry at home. These are all distractions to a recruiter — make sure they remember you for your personality and résumé, not your flashy outfit.

5. Follow through. Networking doesn’t end when the fair is over. Review your notes from the event and follow up with the employers that interested you most — that will send a clear signal to the recruiter that you’re still eager about the opportunity. Sending a “thank you” email also shows attention to detail and opens a line of communication. And if you were lucky enough to land an interview or trail at the event, be sure to arrive punctually or, if you can’t make it, reschedule well in advance of the meeting.

6. Remember, the industry is smaller than you think. Each connection and conversation you made that day should be viewed as an opportunity, whether it pays off immediately or further down the road.

Looking for more advice on advancing your career? Click here.

Career Culinary Education Business of Food

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6 Tips for Conquering Career Fairs

ohoadmin — Mon, 27 Oct 2014 21:22:31 +0000

6 Tips for Conquering Career Fairs ohoadmin Mon, 10/27/2014 - 17:22 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/6%20Tips%20for%20Conquering%20Career%20Fairs%201400x680.jpg.webp?itok=VoF0Jp-_ October 27, 2014

By Maureen Drum Fagin — Director of Career Services

This fall, ICE hosted the biggest career fair in our 39-year history. Employers from virtually every sector of the food and hospitality industry were on hand, hungry to fill their openings with fresh talent from our kitchens and classrooms. Among the participating employers were industry leaders Batali & Bastianich Hospitality Group, Great Performances, Four Seasons Hotels and Resorts, Craft Restaurant Group, Jean Georges’ Spice Market, Thomas Keller Restaurant Group, Union Square Hospitality Group and many more

The event is an incredible resource for our students and alumni, but—like any networking event—you get out what you put in. Here are ICE’s top tips for mastering any job fair:

1. Do your homework. There’s nothing more flattering to an employer than a student who approaches their recruiting table referencing a recent review in the Times or an upcoming restaurant launch mention in Eater. Want to work for Union Square Hospitality Group? If you devoured Danny Meyer’s Setting the Table in one sitting, then make that known—it’s a surefire way to have your résumé rise to the top of the stack.

4. Don’t underestimate first impressions. Don’t forget to smile, give a firm handshake and make direct eye contact. Your appearance should be professional and neat. Leave the strong perfume, heavy make-up and showy jewelry at home. These are all distractions to a recruiter—make sure they remember you for your personality and résumé, not your flashy outfit.

5. Follow through. Networking doesn't end when the fair is over. Review your notes from the event and follow up with the employers that interested you most—that will send a clear signal to the recruiter that you remain eager about the opportunity. Sending a “thank you” email also shows attention to detail and opens a line of communication. And if you were lucky enough to land an interview or trail at the event, be sure to arrive punctually or reschedule well in advance of the meeting.

Looking for more advice on advancing your career? Click here.

Culinary Education Culinary School Culinary Student

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2014 ICE Alumni Party

ohoadmin — Tue, 13 May 2014 21:32:01 +0000

2014 ICE Alumni Party ohoadmin Tue, 05/13/2014 - 17:32 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/Annual%20ICE%20Alumni%20Party1400x680.jpg.webp?itok=1BlUGm4x Career Services hosts the ŷ��Ƭ's Annual Alumni Party each May. May 13, 2014

By Maureen Drum Fagin — Director of Career Services

What do the pastry chef of Riverpark, a sous chef for Union Square Events, the HR director of Breads Bakery, a pastry cook for Jean-Georges, a sales associate at D’Artagnan and a cook for Gracie Mansion have in common? They are all ICE alumni and they were all welcomed back to ICE for our Annual Alumni Party.

For recent graduates like Lauren Isenhour '14 (Cook, Bouley Restaurant), the chance to mingle with more experienced alumni is an exceptional networking opportunity.

Each spring, ICE throws open its doors to graduates from all four of our career programs – Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management – for a celebration of all the talented folks who make up our dynamic alumni network. Over beverages and hors d’oeuvres provided by chef-instructor, Sabrina Sexton (herself a Culinary Arts ’94 alum), this year’s 150 or so attendees caught up with staff, faculty, and fellow classmates, while mingling and connecting with graduates from across many years and all 4 programs. (ICE has launched over 10,000 careers, so party attendees represent just a small sliver of our alumni population, which spans the globe!)

The party was a great opportunity for ICE alumni to reunite with their Career Services advisors. Here, Maureen Drum Fagin, Director of Career Services & Administration, welcomes back Eric Perlmutter '04 (Co-Owner, E&E Grillhouse – Hill and Bay)

Among the night's highlights was a presentation by ICE President, Rick Smilow, of ICE’s future new home at Brookfield Place (the redeveloped World Financial Center) and the chance to meet the newest member of ICE’s extended family: the daughter of two ICE grads, Matthew Chin and Jonelle Thompson (Culinary '09 and '07).

ICE President Rick Smilow shared school updates and news with the alumni community.

ICE Alumni: Matthew Chin '09 (Baker, Balthazar) and Jonelle Thompson '07 (Wine Consultant, Lenz Vineyard) and their daughter Blaise.

We were also delighted to give away some of the many ICE alum-authored books to come out in the last year, including those by the recent James Beard and IACP Award winners, such as Edward Behr (Culinary, ’84), "50 Foods: The Essentials of Good Taste;" Amy Thielen (Culinary ’00) "The New Midwestern Table;" and Rick Mast (Management, ’06), "Mast Brothers Chocolate: A Family Cookbook."

Alumni attendees had the opportunity to win various culinary prizes. Here, Maureen Drum Fagin shows off one of them with ICE alum Michael Eng '11 (Chef – Catering, Marcey Brownstein Catering).

Cristian Quiroz '10 (Chef de Cuisine, Txikito - El Quinto Pino - La Vara) shares post-graduation experiences with his ICE peers.

A great time was had by all, and we’re energized about the prospect of following everyone’s successes over the coming year. Read more about recent ICE alumni success here.

Special Events Spring Alumni

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There's No Gift Like a New Job for the Holidays

ohoadmin — Tue, 17 Dec 2013 16:48:04 +0000

There's No Gift Like a New Job for the Holidays ohoadmin Tue, 12/17/2013 - 11:48 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/There%27s%20No%20Gift%20Like%20a%20New%20Job%20for%20the%20Holidays_1400x680.jpg.webp?itok=cDqHcnNz December 17, 2013

By Maureen Drum Fagin — Director of Career Services

If you’ve found yourself in the market for a job post-Thanksgiving, you may be tempted to wait until the New Year to truly dive into your search. Why bother pounding the pavement when no one’s hiring—or in the case of restaurants, when a chef/owner is too slammed with holiday business to interview or train you properly?

Here are 5 reasons why there’s no time like the present to get out there:

1. The fact that you’re signing up during the busiest, most stressful time of the year shows a potential employer that you’re not afraid of hard work. Better yet, If you’re coming to their rescue by filling in for an inconsiderate, no-show cook, you’ve already added bonus points to your application.

2. This is the most social time of the year! You’re getting together with friends and family, and if you’re actively engaged in a job search, chances are that will come up in conversation. The more people who know what you’re looking for, the more ears to the ground you’ve got out there. This is particularly good advice to keep in mind for some of the non-traditional areas of the food industry, like food media or marketing, which rely heavily on networking for the recruitment of candidates.

3. The pool of available, qualified candidates is much smaller this time of year, because any cook who wants to use their current chef or manager as a reference in the future would never jump ship during the holidays! Those are looking for a chance typically stay put through the holiday rush and reevaluate options in January/February. Available openings right now should be seen as mission-critical positions, and your resume is much more likely to get consideration when not buried in a flood of applications.

4. Some positions will be listed as temporary—created simply to keep up with the demands of the season. If you’re a savvy jobseeker and make a point of getting to know the ins and outs of the business during your time there, you’ll be first in line for a permanent position once one opens up.

5. Getting out there now gives you a psychological advantage over other job seekers who fall in to the “New Year’s Resolution” camp, vowing to “get serious” about a new career once the Times Square ball drops. If you’ve already taken care of resume writing, interview preparations, and arranging meetings/trails, you’ll be the candidate with a job offer firmly in hand. So resist the trend to wait until the holidays are over—because a new career is the best gift anyone could ask for.

Business of Food

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A Month of ICE Alumni Success

ohoadmin — Fri, 22 Nov 2013 19:11:59 +0000

A Month of ICE Alumni Success ohoadmin Fri, 11/22/2013 - 14:11 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/A%20Month%20of%20ICE%20Alumni%20Success_1400x680.jpg.webp?itok=jqJXA1Oi November 22, 2013

By Maureen Drum Fagin — Director of Career Services

ICE has been training the industry’s top professionals for over 35 years, so it should come as no surprise that our graduates are in every nook and cranny of the food and hospitality field!

It’s striking to see, in the past month, just a sliver of what our graduates—both newly minted, as well as seasoned alumni—are up to.

Juliette Pope, beverage director of Gramercy Tavern

Many established chefs have been taking the food world by storm as they continue to build their restaurant empires or attract national press attention to their restaurants. For starters, Marc Murphy (Culinary ’90), Chopped judge and chef/owner of several restaurants, including Landmarc Tribeca, Landmarc Time Warner, and Ditch Plains, just added Kingside to his growing restaurant group. Located in the new Viceroy New York Hotel, Marc, in partnership with the Gerber Group, is bringing his signature downtown cuisine to midtown.

Chef Marc Murphy in front of his new restaurant, Kingside

Meanwhile Miguel Trinidad (Culinary '07), Executive Chef of both Maharlika and Jeepney (which garnered a Time Out New York Award for "Best Seafood dish of 2013") has added Golden Cadillac, a new cocktail-focused lounge, to the collection of restaurant menus he oversees. Diverging from the modern Filipino cuisine for which he’s received critical acclaim, Golden Cadillac’s menu inspiration comes from vintage Gourmet magazine dishes from the 1970’s.

Chef Miguel Trinidad of Maharlika and Jeepney (photo courtesy of Latin Lover Magazine)

This fall, the food press was flooded with ICE alumni mentions. Ann Redding (Culinary '02), co-chef/owner of the buzz-worthy new restaurant Uncle Boon's, snagged a Time Out New York "Top 10 Dishes & Drinks in NYC" distinction for the restaurant's khao soi kaa kai dish, and was also given a shout-out in the "Best Asian" category. Over on the West Coast, Seattle chef Rachel Yang’s restaurant Joule, was selected by Bon Appetit, as one of the "10 Best New Restaurants of 2013." And front-of-house professionals were not left out either. Juliette Pope (Culinary '94), Beverage Director of Gramercy Tavern, was lauded by The New York Times for her wine program, naming it one of the "12 Best Restaurants in NYC for Wine."

Chef Rachel Yang, of Joule restaurant in Seattle

Each ICE graduate defines her or her own success. For some, this past month brought the realization of long-held plans to open their first business. Scott Edwards (Culinary '04), whose resume includes time at Veritas, Oceana, and 3-Michelin star Oud Sluis in the Netherlands, is now Chef and Co-owner of Open Kitchen Events, a catering business based in NYC. On the sweet side of things, Treva Chadwell (Culinary '08), launched BeeHive Oven, shipping the company's addictive buttermilk and pumpkin biscuits nationwide.

Rick Mast, Mast Brothers Chocolate

Exciting ICE alumni news wasn’t limited to the restaurant set—this month also marked the release of two grads' new cookbooks. Sarah Copeland (Culinary '02), Food Director of Real Simple magazine, published her latest cookbook, Feast: Generous Vegetarian Meals for Any Eater and Every Appetite. Rick Mast (Management '06), along with his brother/partner, Michael, are out with their first book, Mast Brothers Chocolate: A Family Cookbook. As owners of Mast Brothers Chocolate, their artisan bean-to-bar company supplies their carefully sourced chocolates to chefs such as Thomas Keller, Daniel Humm, Alice Waters, and Alain Ducasse, as well as chocolate connoisseurs around the world.

Sarah Copeland, out with new book, "Feast: Generous Vegetarian Meals for Any Eater and Every Appetite"

And lest we forget our Hospitality Management alumni, the most recent graduating class of 2013 has landed in a range of exciting new careers. Jeremy Shikhman (Hospitality '13) was hired out of his externship at Club Med's Sandpiper resort in Florida. He began as an Assistant Restaurant General Manager and is now moving into reception. Victoria Schaetzle (Hospitality '13) is now general manager of Picnic, a new restaurant featuring contemporary takes on American classics in the East Village. Carol Arciniegas has been hired by Great Performances as venue manager for its Sotheby's event space. And finally, Valarie Beckford was hired out of her externship at The New York Palace Hotel as a Catering, Meetings & Events Coordinator after the luxury property completed its $140 million renovation. Congratulations to all our graduates from throughout the decades, as they realize their culinary dreams and career aspirations! We can’t wait to see the successes that next month will bring…

Alumni Hospitality Management

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Culinary Careers: More Than One Way to Get There

ohoadmin — Mon, 05 Aug 2013 20:48:18 +0000

Culinary Careers: More Than One Way to Get There ohoadmin Mon, 08/05/2013 - 16:48 August 5, 2013

By Maureen Drum Fagin — Director of Career Services

As Director of Career Services at ICE, I’ve had career strategy meetings with many hundreds of students in all of our professional programs. Often, they’re looking to me for that "holy grail" that will illuminate just how to get from A to Z in their targeted culinary career.

So what’s the most interesting takeaway that I’ve discovered after 13 years of talking with students and following our alumni’s varied paths to success? Well, just as there’s more than one way to way to dice an onion (Advice: the correct way is always your current chef’s way!), there are many different roads that can lead to your dream career. But how do you find your way when so many paths can take you to success? Here are a few key points to keep in mind. Most successful alumni will tell you that these considerations were instrumental in getting them to where they are.

Work for and with chefs that inspire you to be your best. Finding true mentor pays immediate dividends in terms of skill development, but also immediately places you in a deep network of other cooks and chefs.
Speaking of network, don't underestimate the interconnectedness of the food industry. Everyone in the business will tell you, “Leave positions on good terms and never burn a bridge!

Recent grad Estaban Zamot chats with ICE President Rick Smilow and Bar Mono Chef de Cuisine, Anthony Sasso, at an alumni event.
At the risk of sounding new age-y, be “present” in all you do. Lots of new cooks get hung up on the finish line (When am I going to make sous chef? How can I earn more money?) that they don’t recognize all the ways they can be learning and taking advantage of their current role. Be patient. Craft is mastered through repetition and constant refinement of technique.
In order to grow, you must be challenged. Get out of your comfort zone. If you are working the garde-manger station, try to shave minutes a day off your prep work, so you can help out elsewhere. You will keep yourself engaged and your curiosity will be noticed and rewarded by your chef.
Be open. Sometimes a little serendipity takes you on a turn that you wouldn’t have anticipated. Have short-term goals, but be mindful that exploring new experiences can often direct your passion for food toward unexpected opportunities.

A Pastry & Baking Arts senior reception with Chef-Instructor Victoria Burghi

Even in today's ever-evolving culinary field, there are certain truths that remain true for all careers. Be dedicated and challenge yourself every day. Surround yourself with the right people in your work life, and take advantage of your network. Stay true to these guidelines, and you'll be on your way to an exciting culinary career.