I'm a culinary student at Le Cordon Bleu - Miami.  I will be starting my externship in May so I'm beginning my planning now.  So many of our students here got stuck without an externship when they finished the restaurant rotation at the school that they took anything - Sports Bars and Grill's, Chilpote's, Chili's, etc.  Nothing wrong with that if thats what you want.  I'm aiming at high end international resorts, respected culinary TV shows prep, Michelin stared...