I recently met and had conversations with some nice students of a well known culinary school. I expressed some of my thoughts to them and not only they, but most of the other students they know feel the same.
The externship programs in reality are a slight rip-off . You are paying the schools (or in some cases mom and dad are) a lot of money for a semester of culinary education. When you go out of the school on your externship, you are still paying them. On top of that they told me that many externships do not pay them or they are paid $8-to $12. an hour and room and board are deducted. . This is highly unfair and is a practice that should be looked into long and hard.
These students told me that a lot of the guys are afraid to say anything for fear of repurcussions. God knows that the schools put them in hock as. They are expensive enough that they don't have to add to expense. I know guys 30- 35 years old who ae still paying student loans to the schools . This puts them behind the 8 ball so to speak from day one. The schools are a business and profit is the name of the game. I know very few businesses where one goes to school and pays abot $40,000. for the right to earn $10-to $12.00 an hour on graduating.
The schools I taught in in NY years ago did not have externships. When you graduated we got you a job in the industry. The better your grades the better place we would put you in contact with.
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...