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52285 Views 50 Replies 38 Participants Last post by  wgtaber
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?
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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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