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
            • 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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            • Flexible Scheduling
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            • 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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            • 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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            4 Program(s) Found
            • 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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            3 Program(s) Found
            • 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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            • 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.
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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            3 Program(s) Found
            • 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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            • Accredited
            • Flexible Scheduling
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            • Transferable Credits