The End and a Beginning

I say this every three weeks, I can’t believe it went by so fast. Last night was my final day of interning at the Jean Georges pastry kitchen. However, it was not my final day there. I’ll be returning as often as I can on weekends until November, when I will begin my externship there!

I have to say, the last week of internship was extremely exciting. The dessert menu (and savory menu) are very seasonally driven. With this in mind, Chef Iuzzini had been brainstorming ideas for a summer tasting menu. Over the last week or so, after the daily production was done, we would assist him in executing new ideas. I don’t know how long Chef thinks up ideas before the start of trials, but it was amazing how quickly it seemed to fall into place. In a matter of days, several items were produced, tweaked, and presented to the big, big guy for final approval. What surprised me more, was after approval, we were scrambling to have items ready to launch the next day! While this resulted in my last two days being about 14 hours long, it was thrilling and adrenaline inducing. Time just flies by for me there.

Time in general flew by while I was in the city. I’m a bit enchanted with it here. I can’t wait to come back in a few months and experience it in full holiday season, both in the pastry kitchen and the little free time I will get. However, I am equally excited to return to the Culinary Institute to start my next block of classes: baking techniques. I’m also excited to see all of my foodie friends!

One last thing I’m excited for…lunch at Jean Georges tomorrow with a friend from school before heading “home” to really head home.

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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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            • Transferable Credits
            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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            • 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*
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            • Campuses in New York and Silicon Valley with nearby housing available
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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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            Good for Working Adults
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            2 Program(s) Found
            • 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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            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
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            • 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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            Good for Working Adults
            • Flexible Scheduling
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            • Transferable Credits
            4 Program(s) Found
            Virginia College , Jacksonville
            • 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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            • Flexible Scheduling
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