I got skills: life after the internship

Sadly, this is my last week with America’s Test Kitchen, with Friday being the last day of my internship. I wish I could stay longer, but I’m anxious to get back to my family, back to my kitchen (and blog), back to school, and back into the workforce. I have some exciting interviews lined up when I get back to Orlando. If neither of those interviews work out, we’ve been entertaining the thought of moving back to New England should ATK be inclined to offer me a position at any point during the year.

While at ATK, I have been immersed in their culture – dunked, drenched, and soaking in it for three months; it’s been amazing. I’ve honed my recipe development skills to the point of madness (the good kind); I’ve improved my knife skills; and I’ve learned even more about television and radio production. Best of all, I’ve been exposed to their editors and editorial meetings, which were like gold to me.

Today I receive my overall evaluation and critique on the muffin project and 1000 word story I wrote for the recipe. I’m nervous, but anxious to hear their feedback. We’ve been told that our group of interns have been exceptional, which makes me feel great to hear.

I’m dreading tomorrow when I have to say goodbye to everyone. Even though it’s only been three months, the four other interns and I have become fast friends, and I’ve bonded with many of the cooks who work here full time. I stayed up until midnight writing thank you notes last night, which doesn’t seem enough to convey how grateful I am to have experienced ATK.

Saturday I begin the drive back to Orlando. Safe travels!

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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
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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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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • 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
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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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            • Has been training students in the culinary arts since 1946.
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            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Good for Working Adults
            • Accredited
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            • Transferable Credits