How to Mary Tyler Moore your Internship

Each week I have a questionnaire to fill out for my internship that becomes part of my grade. The questions are sometimes deep thinkers: Describe your biggest challenge to date. Other times they're remedial: List your duties and responsibilities for this week. At the bottom of each questionnaire are motivational suggestions. This week's read "Although routine tasks are less challenging, remember that you are making an important contribution. The little things DO get noticed!"

It couldn't have been more fitting because today I "took a nothing day and suddenly made it all seem worthwhile" via a series of routine tasks. It was dreadfully quiet and slow in the kitchen, due to the long holiday weekend that spilled into today. On slow days, when recipes are on hold, or not ready to be prepared, we have a "task sheet" to which we refer for "stuff to do." As you might imagine, the list is compiled of cleaning and organizing duties - not very exciting or glamorous, but they do make a big difference.

So today, I organized all of the spices and herbs, cleaned out the flour bin, added new flour, and then did my usual lead intern inventory for the day. I also had time to attend an editorial meeting (yes, CPK and TV talent were there, too), and later met with some of the editorial staff members for informational interviews.

At the end of the day, I stopped into the pantry to drop off a box of salt and caught a glimpse of the spice shelves — they looked pretty darned good. As I was leaving, one of the test cooks shouted, "Hey, thanks for taking care of the flour bin today, that was great!"

I didn't think anyone had noticed. It was a very Mary Tyler Moore moment — if I had a hat, I would have thrown it in the air while waiting for the subway.

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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.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            5 Program(s) Found
            • Received the 2015 and 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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            Good for Working Adults
            • Flexible Scheduling
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            • Accredited
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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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