culinary externship

I'll be doing my externship in October of 2000 and I already know where I'd like to go. At what point should I begin communicating with Chefs? Does anyone have any advice on getting your foot in the door?

[Pete]

Start researching early to get ideas where you want to go, but wait until 8-10 weeks out before contacting them. Most chefs aren't thinking that far ahead and will probably tell you to check back with them closer to the time. Also if you start too early and keep checking back with them they may feel that you are hounding them and that would put you in a bad situation. Where are you looking at going?

Well, I know I want to go to Napa. My dream would be to extern at The French Laundry or Bouchon. If I can't get in at either Thomas Keller location, Domaine Chandon would be my third choice. The reason I'm so anxious to begin the communication process is all this INSANITY over his cookbook. (I hope Santa brings me a copy!!!) A recent graduate just finished his externship w/ Keller (after 3 weeks at Bouchon he was moved to The French Laundry). I plan on getting in touch with him (the graduate) after the holidays.

Thanks for the advice, Pete. Anyone have any other suggestions for 3rd, 4th, and 5th choices?