Navigating the Culinary Externship: My Journey from Classroom to Professional Kitchen
It has been an exhilarating, often challenging, and immensely rewarding journey so far. Nearly three weeks have flown by since I embarked on my restaurant externship, a pivotal chapter in my culinary education. For those who have been following my culinary school adventures, you’ll recall that my program was structured around a rigorous six-month immersive experience in the classroom, immediately followed by an equally intensive, six-month paid externship within a fine-dining restaurant. While I deliberately kept some details under wraps during my time in school, the process of securing this externship was an adventure in itself, involving what are known as “stages” – essentially working interviews – at various esteemed establishments across the Washington D.C. area before I finally made my decision.
The Gauntlet of Stages: Finding My Culinary Home
The very idea of a “stage” was, to put it mildly, intimidating. Walking into a completely unfamiliar, high-pressure restaurant kitchen, being thrust into tasks with little prior instruction, and constantly feeling as though every single move was being meticulously evaluated – it was absolutely terrifying. I confess, the thought of this daunting process began to weigh on me even during my very first week of culinary school, a full three months before I even needed to seriously consider it. Yes, I admit it; I am that person who tends to overthink and plan far in advance!
However, as I gradually became more accustomed to the rhythm of culinary school and gained a deeper confidence in my abilities within the kitchen, I began to feel considerably more prepared for what lay ahead. Nevertheless, the externship search remained a rigorous and, frankly, quite exhausting process. It all began with compiling an extensive list of restaurants that genuinely piqued my interest. My primary criteria were clear: I sought an establishment deeply committed to utilizing local, seasonal ingredients, a place where I knew I could absorb a vast amount of knowledge, yet one that also provided clear direction and a structured learning environment. But just as important as knowing what I wanted, was knowing what I absolutely did not want.
Defining My Ideal Kitchen: Criteria and Red Flags
The restaurant industry is rife with stereotypes, and to my surprise – and perhaps slight dismay – I discovered that many of them hold a kernel of truth. Indeed, there are a fair number of “crazy chefs” out there, and the fast-paced, high-stress environment can, unfortunately, bring out the worst in some. I recall one particular stage (the details of which I shall respectfully omit) where a sous chef routinely referred to a current intern by a truly derogatory nickname. Experiences like this solidified my resolve: even if such an environment promised to “toughen me up” or teach me valuable lessons, I knew from the outset that it was not the kind of place where I wished to spend my formative externship months. My goal was not merely to endure, but to thrive and learn in a truly supportive and professional setting.
After navigating these challenging stages and carefully weighing all my options, I am incredibly relieved and proud to say that I believe I found a place that met virtually all of my stringent criteria. To my immense delight and gratitude, I was offered the externship position there. This brings us to the present: what exactly have I been doing over these past three weeks?
Three Weeks In: My First Forays into the Professional Kitchen
Before officially commencing my externship, I was informed that my responsibilities would involve plating desserts two nights a week and dedicating three nights a week to the Garde Manger station, an area of the kitchen responsible for crafting exquisite salads and various cold appetizers. Starting at these stations is a fairly common trajectory for newcomers to a professional kitchen, offering an excellent foundation in precision, presentation, and mise en place. However, it’s also worth noting that some externs begin their journey exclusively with prep work, so I was particularly pleased to be assigned directly to my own stations from the very beginning. The idea of a varied schedule, rotating between different stations throughout the week, also greatly appealed to me, promising to break up the routine and provide a broader scope of learning. I look forward to sharing more specific details about my daily tasks and how I’m enjoying this experience in upcoming posts!
Garde Manger and Dessert Stations: My Initial Assignments
The **Garde Manger** station is a true testament to the artistry of cold preparations. It’s not just about tossing a salad; it’s about crafting delicate vinaigrettes, meticulously arranging vibrant greens, preparing sophisticated cold appetizers like terrines, pates, and intricate canapés, and often overseeing the production of charcuterie. Precision, cleanliness, and an acute eye for detail are paramount here. Every element, from the perfect julienne of a vegetable to the delicate placement of a garnish, contributes to the final aesthetic and flavor profile of the dish. It requires a calm demeanor under pressure, as these cold elements are often prepared in advance but assembled and finished to order, demanding speed and consistency.
Working on the **Dessert Station**, on the other hand, brings a different kind of pressure and creativity. While the main components of desserts are often prepared by the pastry team, my role involves the final assembly, plating, and garnishing of these sweet creations. This means understanding temperature, texture, and how each component contributes to the overall dessert experience. Timing is critical, especially during a busy service, to ensure that each plated dessert is perfect, from its temperature to its intricate design, before it leaves the pass. It’s a dance of precision, speed, and artistry, transforming ingredients into edible works of art that provide a memorable conclusion to the diner’s meal. Both stations, while different, demand a high level of focus, organization, and a deep appreciation for the craft of cooking.
Being able to rotate between these two distinct areas has been invaluable. It has not only prevented the monotony that can sometimes accompany repetitive tasks but has also allowed me to develop a more well-rounded skillset. I’m learning about different aspects of kitchen flow, ingredient management, and the unique challenges and triumphs that each station presents. This initial experience has reinforced my belief that choosing a workplace focused on learning and structured growth was the right decision for my culinary journey.
The Decision to Keep My Kitchen’s Identity Secret
And now, for the question many of you are undoubtedly asking, and one I’ve grappled with considerably: where exactly am I working?! After a significant amount of consideration, internal debate, and going back and forth on the matter, I’ve ultimately decided not to disclose the name of the restaurant on this blog. This was a choice that weighed heavily on me. On one hand, I genuinely wanted to share this significant detail with all of you, my loyal readers, as it feels like such a crucial part of my story. It felt like a natural extension of sharing my culinary school experiences.
However, the decision ultimately came down to a delicate balance. I considered the option of mentioning my blog to my chef and superiors, and explicitly asking for permission to occasionally discuss my experiences online. But in the end, I opted for a different path: not bringing it up at all. My reasoning is rooted in professionalism and a desire to fully immerse myself in the learning experience without any potential distractions or perceived conflicts of interest. My primary focus during this externship is to absorb as much knowledge and experience as possible, to learn from the incredible talent around me, and to contribute effectively to the kitchen team. Introducing my blog into that dynamic felt like an unnecessary complication at this pivotal stage of my professional development.
I want to ensure that my interactions and learning are purely about the culinary craft and the demands of a high-end kitchen, free from any perception that I might be documenting for external purposes. This decision allows me to fully commit to my role as an extern, to observe, learn, and grow without any reservations. While I understand this might disappoint some readers eager for specific restaurant insights, I believe it is truly for the best, allowing me to focus entirely on becoming the best culinarian I can be during this invaluable period.
Beyond the Initial Weeks: Anticipating the Journey Ahead
Even without revealing the specific location, I hope to continue sharing a wealth of details about my experiences, the challenges I face, the new techniques I master, and the invaluable lessons I learn throughout the remainder of my externship. My goal remains to provide an honest, unfiltered look into the realities of working in a professional fine-dining kitchen, offering insights that might benefit other aspiring chefs or simply pique the interest of food enthusiasts. The journey from the classroom to the intensity of a professional kitchen is transformative, and I am incredibly excited to continue documenting my personal growth and culinary evolution.
Thank you once again to everyone who is following along on this incredible culinary adventure. Your support and encouragement mean the world to me as I navigate these exciting, sometimes daunting, but always educational first steps in my professional chef career.