Being in charge of the bottom of the totem pole

I was lead intern this week, which was good and bad. As lead, I was responsible for all grocery deliveries, daily inventory, and the point person for any kitchen questions. We were also in the middle of a transition, with new interns arriving this week, and filming going on. Needless to say, it was a challenging week.

The job of lead intern isn’t difficult, by any means, if you’re organized and detail oriented: check stuff in, make a note if something didn’t arrive or the wrong item arrived, be helpful and answer questions. Easy. The stressful part of the job was due to time constraints — I had the lead intern duties in addition to mising and cooking my assigned recipes, which pushed me into overtime a few days.

My days were constantly interrupted with new intern questions, questions from chefs looking for food items that didn’t arrive or were stored in the wrong area in error, and having to stop to take inventory in the early afternoons. It was a constant balancing act of time management, which I finally got the hang of by Wednesday…and then Thursday came along.

Thursday was filming day in the test kitchen, and not just the quick videos typically filmed in the kitchen during any given weekday. This was a full on, three camera shoot. When filming happens in the kitchen, we all have to be as quiet as mice – no chopping, talking, sauteing, running the faucet or equipment. I had onions to cut – lots of onions. For the record, trying to cut onions while being quiet makes you look like you don’t know how to cut onions. I was in the background during the filming, and hopefully far enough in the background that no one can see my “trying to be quiet” cutting techniques – yikes.

Filming put us all behind schedule, and left us in cramped quarters since half of the kitchen was taken up by cameras, talent and production. Then the groceries arrived in the middle of filming. With a tasting going on in the library, we lost our “plan B” location for the grocery delivery. We had to unload in the hall attached to the kitchen, while being as quiet as possible, so the microphones wouldn’t pick up our voices or bustling. And oh, the new interns. Bless their culinary hearts for wanting to dive in and be helpful, but the hallway, on Thursday was not the place or time to be a hero. I still have bite marks in my tongue from almost losing my cool with one of them.

As much as this week pushed me to my limits and tried my patience, I wouldn’t change it for the world. I was screaming on the inside, but held it together and made it through the week. It was a true test of leadership, time management, and team work. And I get to do it all again next week — we’re on a two-week rotation. Bring it!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Flexible Scheduling
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            Virginia College , Baton Rouge
            • Instructors are typically real-world professionals with many years of experience in their career fields.
            • Ranked #3 in Best for Vets: Career & Technical Colleges 2014 by Military Times.
            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
            • Provides career services associates to help students review their resume, provide career counseling, help with job searches, and more.
            • Has 27 campus locations across the southern United States, plus offers online degree programs.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            • Flexible Scheduling
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