Practice your craft in a real-world environment.
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In France and Europe, aspiring chefs typically learn their trade through culinary apprenticeships. ICDE’s global teaching perspective takes inspiration from this centuries-old tradition, with hands-on externships.
What is an “externship”? Similar in concept to a culinary internship, these paid or unpaid placements typically last from 3 months to 1 year. Each externship should fit your interests and career goals, and externships consistently prove to be an exceptional opportunity for hands-on training and networking at the heart of the industry. Furthermore, many externships lead to job offers and full-time employment.
ICDE has developed ties with reputable F&B employers across our locations in Asia, from luxury hotel chains to prestigious fine dining restaurants, and getting your “foot in the door” with one of these organizations could be the start of the career you have dreamed of. We will do our best to support our alumni in their culinary career endeavours, and our staff will assist you if you are looking for a local externship.
Furthermore, with 25’000 members in 30 countries, the Disciples Escoffier International association is akin to a tight-knit “big family” of highly talented chefs, bound together by their passion for the culinary arts and their aspiration to pass on their know-how to next generation of chefs. ICDE alumni will be given the opportunity to keep in touch and network with the association members, and join various culinary events organized by Disciples Escoffier International.
Here are a few establishments where ICDE alumni have conducted externships:
- Amber, Mandarin Oriental hotel, Hong Kong (3* Michelin, San Pellegrino World 50 Best Restaurants)
- Caprice, Four Seasons Hotel, Hong Kong (2* Michelin)
- Roca Moo, Barcelona, Spain (1* Michelin)
- The Ritz-Carlton Café, Macau
- Etoile Cuisine et Bar, Houston, USA
- Seasons by Olivier Elzer, Hong Kong
- Bibo, Hong Kong
- The Ocean, Hong Kong