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Externships????

post #1 of 45
9/23/99 at 10:41am
Thread Starter 
Was wondering if we could get a discussion going about culinary school externships. When I was in school it was difficult to know where to go for your externship. Some kids went with the big name chefs and ended up only peeling carrots and cleaning lettuce. Anyone out there have an externship experience to share good or bad?
Thanks,

Nicko 
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post #2 of 45
11/23/99 at 10:14pm
Missy, you are mistaken. Most of us on this bulletin board are interested in many aspects of the field and want to hear what everyone says. I can speak for most of us when I say that we check out all new posts no matter what forum it is in. As for doing an internship, I was lucky. I went to New England Culinary Institute where we are required to do two internships. The second one at the end of our schooling. This one usually turns into our first "real" job out of school. For my first internship I worked in a hotel. This is a great experience even if you aren't interested in hotel work because you get a chance to see many types of operations at one time. Most hotels have both a fine dining and causal dining restaurant, banquets and many buffets where you get a chance to work on garde manger skills. You get exposure to a number of different philosophies in a short span of time. I was at the Royal Sonesta in New Orleans and learned all areas of the hotel in six short months.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #3 of 45
11/24/99 at 8:56pm
Unless things have changed since I was at NECI, your first internship was anywhere you wanted and could get accepted to. I used my internships to see places I hadn't lived in before as much as for the experience. The first step in deciding where to do an internship is figuring out what geographical area you want to go to. There are great restaurants and hotels just about everywhere so first narrow your search that way. I don't always agree with trying to get into a well-known chef's place for an internship-they are too short to spend your time peeling potatoes the entire time. Instead look for a great undiscovered chef who doesn't recieve 50 resumes a day. A great internship combines fine dining and relatively high volume. Once you have learned the basics it's not too hard to do nice food for 60-80 people, the trick is developing speed so that you can create beautiful food for 60 people or 260 people. After that it's just a matter of deciding what kind of cuisine you want to work with. I always knew that I wanted to be an American chef doing regional and comtempory American food so I looked for chefs doing the kind of food I was interested in.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #4 of 45
11/26/99 at 10:32pm
I was at the Montpelier campus Summer of 92 and 93. Graduated in May 94. I have heard mixed reviews so far of the 4 year program, but think that they have the best 2 year program in the country.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #5 of 45
11/18/05 at 6:55pm
does anyone have any idea, how i could start an externship in italy? like which hotels offer externship programs?
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post #6 of 45
11/18/05 at 9:39pm
I realize this is an old thread that got brought back up...but it's a weird cooincidence since I was coming here to ask advice from current and former NECI and culinary school students. I am going to be attending NECI starting in a couple of weeks, and am trying to start to line up options for intern.

I was basically wondering if they school places you in a restaurant or hotel, or if they can/will place you if you want. I understand that I can choose where to go, but how would you guys approach chefs about doing an intern? Should I call, send e-mails, resume, all of the above, etc?

Any advice would help...thanks.
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post #7 of 45
11/19/05 at 8:44pm
Someday---A Few Post Backs I noticed u said u couldn't pay for NECI...How did that situation work out...Did u get financial aid?
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post #8 of 45
11/19/05 at 9:25pm
(hey everyone I'm a newbie)

I have an appointment on Monday with the Career Services about expernships. I am in the baking program. I am nervous because mine starts in Feb. I want to go to a nice place like Ritz or Gaylord Palms something that would look good on a resume. My question is are the people that are running these hotels understanding and helpful or are these people going to be jerks? I just do not want to waste my time.
what the duce??
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post #9 of 45
11/20/05 at 8:19pm
Yes I did get financial aid. A LOT of aid. But the staff at NECI was very helpful walking me through the process. I leave in a couple weeks and clases start of the 12th.
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post #10 of 45
11/20/05 at 8:25pm
Congratulations. NECI is a good school with a great reputation. Everyone I have worked with from there has been top notch.
I'm a glorified babysitter...........Yippeeee!!!!!!!
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post #11 of 45
11/21/05 at 2:43pm
hey hey anyone. i know i am new, but i could really use some help. career services at my school are trying to help, but some outside advice might help me pick the right place to do an externship, and on that topic, how do you know if its the right place to do it? is there anything to watch out for? also, what is NECI?
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post #12 of 45
11/21/05 at 2:52pm
NECI = New England Culinary Institute.

Find a chef you admire and would want to work for. Send a letter explaining your situation along with a copy of your resume. Call back in 7 - 10 days to follw up.
I'm a glorified babysitter...........Yippeeee!!!!!!!
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post #13 of 45
11/26/05 at 11:48am
Thanks for the congrats. I'm looking forward to it...I leave in less than a week. Bit of a long drive, but I'll break it up into smaller chunks and get to see some of the country I've never been to. Spending about a day in DC, and may stop at graceland if I have time.
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post #14 of 45
12/30/05 at 7:25pm

Q: reworking in the school owned restaurant at NECI (Vermont)

and other schools.

I met with a recruiter at Conn. Culinary (CCI). One concern was that the campus I would be on in Suffield (closest to Boston) does not have a full restaurant. He said it was better because there were "problems" with NECI as they used students to work 60 hours per week for free in their restaurant when they were paying to be in school. I underterstand that whomever I speak to will say their school is the best (I walked into a William Sonoma and was told the only and best school was J&W - Providence - but then why were these folks in a retail job?).

I just want to make sure the program is good at CCI. I have full funding to go there or to the International Culinary School in Fall River MA (or Cambridge Culinary). I don't think the last two compare to CCI which is 15 months including the externship. This is because of 100% retraining funding through the state. NECI, J&W, and Atlantic are not approved for this program.
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post #15 of 45
12/31/05 at 10:33am
FYI... NECI Commons in Burlington is now closed. However, I would argue that working in a restaurant (yes, even while paying to go to school) is VERY beneficial. There are benefits to a classroom education. But, there are certainly benefits from a "working" education, as well.

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post #16 of 45
12/31/05 at 2:23pm
Yeah they closed the commons right after I got to Montpelier. I actually had to go through and inventory and catalog some of the equipment from there in my Inventory Mangaement class. I have to say that I respect the school for making that decision, basically closing a restaurnat because it was TOO busy and the student's education was suffering.

So it's cool that they realized there was a problem and they moved to fix it, even at the expense of profits (there's a weird sentence, expense of profits).

So far I am loving the school. There are just a couple of minor gripes that have no bearing on the culinary education, and my instructors have been FANTASTIC and the admin. staff wonderful and helpful as well.

Just spent my first day in the AM cafeteria class, which was fun. Not ultimately the type of food I want to end up doing, but educational nonetheless.
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post #17 of 45
12/31/05 at 7:07pm

externships in mexico

I´m looking for students for internships in Mexico and that my students go to US for internships

You can go to:
Cancun
Vallarta
Baja
Cabos
Guadalajara
Mazatlan
etc...

Its all about helping students and that someone helps my students
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post #18 of 45
9/5/07 at 1:36pm

Culinary Student Need Pointers

Im a culinary student at Le Cordon Bleu, in chicago...My externship starts in August of 08...sound far away but i need to get the ball rollin...but im not sure where to go!!? i have a few places in mind, but im on the fence...MY options: Disney, White House, Some where in florida in general, or a Hotel in columbus ohio... if anyone has any advice, or offers, or whatever, i would appreciate it!! Somthing to get me thinking!!
:chef:
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post #19 of 45
9/5/07 at 8:15pm
I know fellow CHIC grads that did their externship @ disney, they were worked like slaves BUT disney did look nice on their resume.
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post #20 of 45
9/12/07 at 10:26pm
I'm really looking forward to externing on a cruise ship. I know the hours are killer and it would be really hard but I still want to do it. I wouldn't want to have a career as a cook on a cruise ship because that would be way too stressful for way to long, but I think it would be a great opportunity for a six week externship. What do you think?
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post #21 of 45
10/24/07 at 8:55am
I go to the CIA and i have to do an 18 week externship, im leaning towards somewhere close to home so i dont have to go to long with out seeing my family or girlfriend. I want to go somewhere reputable and a decent menu where i can do work and learn things at the same time. I dont want to do grunt work, if they wanted someone to do that i think they can find someone in highschool, im paying alot of money and am getting a good education i dont want to waste a year to peel carrots. But thats just me.
"Some of us Cook. Some of us Grow. All of us Eat."
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post #22 of 45
10/24/07 at 9:53am
You probaly are going to do some grunt work, but maybe not all the time. Dont expect to go into the kitchen and be thrown right on to the hot line. Im at a resort right now on externship and i started off cooking roomservice, which is mainly burgers and things. When i switched kitchens i started off in the pantry station and had to earn respect/work hard, and now im actualy starting on the hot line tonight. And I have been here about 2 months. Alls im and saying is that your probaly wont be peeling carrots the whole time but dont expect to hope right onto the hot line.
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post #23 of 45
10/24/07 at 10:02am
also btw im down in virginia and my girlfriend family are back in pa, at first i didnt know how i was going to be able to go that long with out seing them but i have seen my girlfriend 4-5 times since i have been here, if anything it has made our relationship stronger than anything else. do what you want but i wouldnt see yourself short by staying in NJ.
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post #24 of 45
10/24/07 at 11:23am
Thanks, yeah i know what you mean i dont expect myself to be thrown into the line but i dont expect to be peeling carrots or potatos. But i dont really know. I am trying to look else where, i dont want to go to far but i dont want to be right next door i guess. I just want to be somewhere that is reputable and has alot to offer.
"Some of us Cook. Some of us Grow. All of us Eat."
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post #25 of 45
11/4/07 at 12:05pm
Im new to the forums so hello!

I just started attending LeCordon Bleu in Pittsburgh last week. I'll have a 4 month externship in a year. It's a lot to think about. I really like this area and was thinking I may look into some of the really nice resorts they have outside of downtown. Then again I was told Disney was great, considering they pay for you to live there while you work. Can't really beat that.
On the other hand I was thinking of looking into places with well known chefs since that seems to be a big factor in where u get to down the road. Im just not sure whats more important on my resume, and what will give me the most knowledge. Not to mention what is worth the 4 months.. I dont want to pend all kinds of money (that I dont have) to move across country for a 4 month position, I may not stay at...
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post #26 of 45
3/11/08 at 7:27am

NECI x Notter School

Hi!
I'm from Brazil and I want to go to a pastry school in the US. Which would you say is better? NECI or Notter school?
Thank you,
Giovanna
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post #27 of 45
1/19/09 at 3:16pm

Externship in USA

I attended Western Culinary Institute in Portland, OR. A degree from that culinary school meant very little to the restaurants in the town of Portland, mostly because the school accepted anyone and everyone that applied. I knew I had to set myself apart, so I tried for an externship at the best restaurants in the country. I grew up outside of New York City, so that's where I started, knowing there are good restaurants there.

I found that getting an externship at a very high level restaurant was not that hard (my grades were good and I had a recommendation letter, which definitely helped) because all I did was send my information to The French Laundry in California, and they accepted me. Yes it's unpaid, and yes I am at the bottom of the totem pole, but I am learning so much about simply how to act when working in a great kitchen.

One of the hard things is getting a position at The French Laundry when my externship is over. If I did my externship at a lower caliber restaurant my chances of getting a job are lower, but just having The French Laundry on my resume cannot be a bad thing.

The final word is this: be careful, because traveling is not easy, especially the older you get, so don't forget about that.
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post #28 of 45
1/19/09 at 4:26pm
I believe in externships. you could learn more in a week then you could in a semester. However I think the schools should not charge the student for the time served on an externship, as the schools are to expensive now. I also feel no culinary school should accept any student unless they have worked in a food service facility prior. This way there would be fewer drop outs ,because the student would get a first hand idea of what the business will entail and its demands.and what to expect going into it. Its not all visions of sugarplums and celebrity chef fare.
CHEFED
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post #29 of 45
6/29/10 at 11:29pm

I have been perusing the website and have found many interesting comments/recommendations.

 

I am about to head on to my 4th term of culinary school at the LCB in Sacramento, CA and I love every minute of it!

 

We are at the stage right now where we are feeling the pressure to find our externship location ~ needless to say, I am getting quite nervous.

 

I work 9-5:30 daily as a Claims Adjuster and go to school at night from 7-10:35, sometimes even 11pm.  So, having free time to look up externship opportunities is not really an option right now...

 

But I wanted to know if anyone had any suggestions on getting an externship at The Food Network... high aspirations, I know, but any help would be GREATLY appreciated!!

 

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post #30 of 45
1/16/11 at 12:46pm

My externship is in July 2011-September 2011. I really want to spend it in Toronto or Montreal Canada. Does anyone know how I would go about starting the process of finding a place to do my externship there? I live in Jacksonville FL. After school is all said and done I'm hoping to move to Toronto Canada permanently. Could use any help or advice!!! Thanks :)

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