The Return

Well, its been a while since I posted. As part of the curriculum at the Culinary Institute of America you are required to complete an 18-week externship. Over the summer, I interned in the pastry kitchen at Jean Georges in New York City. In those few weeks, I saw and learned so much that I asked to extern there and was accepted.

I returned to school and before I knew it, I was taking my second term practical. Then I was into my last block of classes, individual and production pastries, then packing my car to the exploding point to make the drive home, and finally returning to the city to begin my externship.

I’m now into week eight of my externship. I survived the holiday season, after starting my externship a week prior to Thanksgiving. Honestly, it’s extremely hard work, but I wouldn’t want it any other way. As an extern, I get to help with production for components of the desserts featured in Jean Georges, Nougatine at Jean Georges, as well as some of the room service items for the Trump International Hotel and Tower where we are located. Since New Years is now over, production has dropped down slightly because it is not quite as busy. However, there is still plenty to do, and it gives me the opportunity to learn how to make some components I have not yet attempted.

When it comes down to it, an externship is a job, albeit a temporary one. Like many jobs, you have good and bad days. The best thing to do is to ask lots of questions, verify you have the information correct, and keep putting yourself out there. This has taken me a while to do because I was so afraid of failing, but failure is part of the learning process. If I want to be the best I can be, some failures will have to come. At this point, I feel I have started to improve. I can move a bit faster and am better at thinking about what I will do or can work on as one thing is going. Each small step up is a small victory. Before I know it, these 18 weeks will be over, and I am eager to take in all I can until then!

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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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            • 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.
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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).
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            Good for Working Adults
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            • A part of the Select Education Group (SEG).
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            • 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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            Virginia College , Baton Rouge
            • Instructors are typically real-world professionals with many years of experience in their career fields.
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            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.