Careers Outside of the Kitchen

If you prefer the pen to the pan and managing sales orders over plating orders, or if you’ve always dreamed of working with camera crews, we’ve got great news. A career in the culinary field does not mean you need to be confined to the kitchen—and The International Culinary Center’s a great place to prepare yourself for all of the rewarding twists and turns of the food profession. Culinary training from The International Culinary Center can give you the culinary background you need to forge your own path in the food industry. Read on to learn more about the fields our alumni are working in.

Food Writing

Food writers write or edit for magazines, newspapers, websites, blogs, cookbooks, promotional pieces, and more. A culinary education helps food writers bring technical know-how and a critical perspective to their work.

Types of employers: magazines, national newspapers, publishing houses, food blogs

Food Styling

Food stylists are responsible for the foods seen on film and television and in print editorial and advertising pieces. This includes preparing food items, sourcing ingredients, and working with related industry contacts (photographers, prop stylists). A culinary background provides a foundation for being able to evaluate food traits (e.g., proper color and texture) and to be able prepare and style food that looks picture-perfect.

Types of employers: food and shelter magazines, TV networks, cookbook publishers, advertising agencies, photographers

Event Planner

An event planner creates, produces, and facilitates special events per his or her clients’ specifications. A culinary education provides insight into the inner working of the kitchen, including timing, limitations of the venue, and how to meet clients’ culinary requests and expectations, all of which is critical to running a smooth, successful event.

Types of employers: hotels, resorts, private clients, trade events, conferences, venues

Public Relations

Publicists for restaurants, chefs, food products, and culinary organizations are responsible for generating excitement and public awareness through press and media coverage. An FCI education provides knowledge of the lingo used in the industry, expertise in classic and contemporary cusines, and familiarity with today’s key players and trendsetters.

Types of employers: public relations agencies, restaurants, corporations, hotels

Marketing

Those who specialize in the marketing of food products and services create awareness for their clients through a variety of venues (advertising, PR and special events, to name a few) and have a deep understanding of consumer trends. A culinary education provides the knowledge of the industry, key players, tastes, and trends that is essential to being a success.

Types of employers: public relations agencies, restaurants, corporations, hotels

Culinary Sales

Those involved in culinary sales are responsibility for providing specialty food products, name brands, wines, and spirits to wholesale distributors, restaurants, resorts and hotels. Culinary training provides product knowledge and a rich understanding of the applications of these products and how restaurants will buy and use them.

Types of employers: specialty food distributors, wholesale companies, wine purveyors

Culinary Product Development

Those involved in food product development identify market trends and demands and then help develop the products to fulfill that need. Culinary training provides technical expertise, knowledge of food components and make-up, and the creativity to create and invent new products or improve existing ones. This job often includes recipe development as well.

Types of employers: large food corporations, corporate restaurants/chains

Private Chef

Private chefs work for families and private clients creating and producing menus to their diverse specifications. Responsibilities often include shopping, storage, and safe handling of all food products, as well as managing a staff. A culinary education is essential to for understanding and meeting dietary restrictions and menu concepting and development.

Types of employers: families, celebrities, high-net worth individuals, catering companies

Corporate Dining

Corporate dining rooms are becoming increasingly prevalant, and there are a variety of levels within them, from banquet (mass-production) to high-end executive level. A culinary education, is essential to developing menus, preparing food, and efficiently organizing kitchen operations.

Types of employers: large corporations

Catering

Catering offers a variety of opportunities, including sales-client relationships, PR, cooking and systems and organization. A classic culinary education not only provides a knowledge of food preparation, handling and presentation, but also trains the caterer to be flexible to meet site-specific restrictions, prepare theme- or site-appropriate food, and seamlessly function in any role of the business.

Types of employers: hotels, private venues, catering companies, film shoots

Test Kitchen

Those who work in test kitchens often test recipes and products for corporations, media, TV, and film based on a given or known recipe for a target audience. A culinary education is essential, as testers need to know how to cook, how to detect subtle differences, and how to achieve a desired taste or texture.

Types of employers: food magazines, cookbook publishers, consultants, food companies

Nutrition

Those who are nutritionists or work in careers focused on nutrition develop menus and products based on dietary restrictions. Culinary training teaches methods of cooking and how to keep food interesting and delicious-tasting while still meeting customers’ needs.

Types of employers: hospitals, private clients, corporations