Stepping into the Professional Kitchen: My Culinary Externship Hopes, Fears, and the Road Ahead

With the final chapter of culinary school officially closed, I find myself standing on the precipice of a brand-new adventure: a restaurant externship. This pivotal transition marks a significant milestone, shifting from a structured learning environment to the dynamic, high-pressure world of a professional kitchen. As I prepare to embark on this intensive six-month journey, my mind is a whirlwind of anticipation, excitement, and a touch of trepidation. What truly awaits me in this next phase of my culinary career? I’ve compiled a comprehensive list of things I’m eagerly looking forward to, alongside the aspects that give me pause, as I step into the demanding reality of the culinary industry. My hope is to revisit this list in the future to reflect on how these initial expectations compare to the lived experience, offering a full circle perspective on this formative period.

The Exciting Prospects: Things I’m Looking Forward To

1. Crafting Dishes for Real Diners

The thought of preparing food for actual, paying customers is both exhilarating and a little terrifying. Just six months ago, I was a novice in culinary school, learning basic knife skills and fundamental techniques. Now, I’ll be directly responsible for plating dishes that will be judged by discerning palates in a fast-paced environment. This immediate leap into a professional setting is incredibly motivating, as it forces me to apply everything I’ve learned under real-world conditions. As someone who has always cherished the experience of dining out and appreciating well-crafted food, there’s a unique satisfaction and pride in knowing I will soon be contributing to those very experiences for others. It’s a tangible way to see my skills put into practice and to feel the direct impact of my work, moving beyond theoretical exercises to creating memorable moments for guests.

2. Bidding Farewell to Formal Practical Tests

During my time in culinary school, formal practical tests were arguably my biggest source of stress. The pressure of performing flawlessly under timed conditions, with instructors scrutinizing every minute detail, often led to intense anxiety. While every day in a professional kitchen will undoubtedly present its own set of challenges and feel like a continuous test of skill and endurance, the specific, graded academic assessment is a chapter I am glad to close. In a restaurant, the ‘test’ is about consistent performance, speed, and quality in real-time, under the relentless demands of service. It’s a different kind of pressure – one driven by the rhythm of the kitchen and the expectations of diners, rather than a score sheet. I’m choosing to view this not as a series of daunting tests, but as a continuous learning curve and an opportunity for daily improvement and adaptation, which feels far less rigid and more organic.

3. A Break from the Daily Commute and Uniform

My 20-mile commute to culinary school, twice a day, was a significant and often challenging part of my routine. While I’m grateful it wasn’t as arduous as I initially feared, navigating Washington D.C.’s notoriously unpredictable and often frustrating traffic was a constant battle. The prospect of reducing or eliminating this daily struggle is genuinely appealing. Of course, D.C.’s metro system has its own set of quirks and delays, so the true ease of travel remains to be seen, but any reduction in commute-related stress is a welcome change that promises to free up valuable time and energy. Beyond the commute, I’m also looking forward to ditching the mandatory culinary uniform, particularly the unflattering neckerchiefs and oversized chef hats. While they signify a certain professionalism, the comfort of choosing my own, less restrictive attire (within professional guidelines, of course) and a touch of personal style will be a pleasant change, as evidenced by my rather tired-looking self in the old uniform!

4. The Sweet Sound of Salary Deposits

Let’s be realistic: a culinary externship, especially at the entry level, isn’t going to make me wealthy overnight. That would truly be the understatement of the century! However, the idea of seeing deposits rather than just withdrawals in my bank account is a significant and much-anticipated motivator. Shifting from being a full-time student, primarily incurring expenses, to actively earning a salary, however modest, represents a crucial step towards financial independence and validates the hard work and investment made in my education. It’s not solely about the monetary gain itself, but the sense of accomplishment and the tangible reward for entering a demanding professional field where I can start building a career.

5. Reclaiming Breakfast Time

This might seem like a small, almost trivial detail, but it’s a personal luxury and a moment of peace I deeply miss. Waking up before 6 AM for school often meant breakfast was a rushed, unappealing affair, despite my genuine love for the meal. The opportunity to have a somewhat leisurely breakfast each morning before heading to work is something I genuinely anticipate. It’s about more than just food; it’s about starting the day with a moment of calm, nourishment, and enjoyment before the intense demands of the kitchen begin. A thoughtful, unhurried breakfast sets a positive tone for the entire day, providing both essential physical energy and mental preparedness.

6. Escaping the 5:30 AM Alarm Clock

The thought of no longer setting my alarm for 5:30 AM brings an immediate, profound smile to my face. While I appreciate the sense of productivity that often accompanies early mornings, my typical bedtime never allowed for adequate, restorative rest, turning every wake-up call into a genuine struggle against fatigue. The opportunity to adjust my sleep schedule, even slightly, means more consistent and restorative sleep and, hopefully, more sustained energy to tackle the long, physically demanding, and mentally taxing days in the kitchen. Adequate rest is crucial for maintaining focus, fostering creativity, and building resilience, all of which will be absolutely essential in my new professional role.

A clear indication of pre-externship fatigue, wouldn’t you agree?

The Apprehensive Realities: Things I’m Not Looking Forward To

1. The Bittersweet Farewell to Culinary School Mates

It’s only been a few days since our culinary school program concluded, and I already profoundly miss seeing my classmates. Spending 40 hours a week for six intense months with the same nine individuals forged a unique and exceptionally strong bond. We shared challenges, triumphs, anxieties, and countless moments of laughter, essentially becoming a close-knit support system navigating the intense demands of culinary education together. Transitioning away from this immediate camaraderie is tough. While modern technology like texting and social media will undoubtedly help us stay connected, it’s simply not the same as the daily, shared experience of working side-by-side in the kitchen. This goodbye is bittersweet, marking the end of one collective journey and the beginning of a new, often more solitary professional path for each of us.

2. The Elusive Dinner at Home

This point might seem contradictory given my earlier excitement about leisurely breakfasts, but it highlights how deeply I value meals and routine in my personal life. I anticipate a significant reduction in the number of dinners I’ll be able to share at home with my partner, Connor, or with family and friends. The demanding and often late hours of restaurant work mean that evening meals, traditionally a cherished time for connection, conversation, and unwinding, will become a rarity. This sacrifice is a common reality in the culinary profession, and while I understand and accept it as part of the commitment, the thought of missing out on these shared, grounding moments with loved ones is genuinely saddening.

3. Navigating a Social Life (or Lack Thereof)

This concern might sound cynical, but it’s a very real prospect in the restaurant industry. Working nights, enduring incredibly long hours on my feet, and having non-traditional or inconsistent days off will undoubtedly make it challenging to maintain my existing social connections and personal relationships. Our instructors frequently emphasized, and rightly so, that “The people you work with will become your new family,” and I sincerely hope this rings true sooner rather than later. If I’m going to dedicate myself so fully to this demanding work, forming strong, supportive bonds with my colleagues is absolutely essential. Working alongside an enjoyable, collaborative, and understanding team will make the demanding hours much more tolerable and fulfilling, effectively turning colleagues into a crucial support network for navigating the unique lifestyle of a chef.

4. The End of Three-Day Weekends

Three-day weekends were a cherished perk during culinary school, a luxury I grew perhaps too accustomed to. The transition to a schedule where days off are highly unlikely to be consecutive or fall on traditional weekend days will be a significant adjustment. The restaurant industry rarely observes a standard 9-to-5, Monday-to-Friday week; instead, it thrives when others are at leisure. While I’ve heard that my very first week on externship will surprisingly include both tomorrow and Saturday off, I understand this is likely a fleeting stroke of luck rather than the norm. I’m actively preparing myself for a reality where planning social engagements, personal errands, or simply relaxing will require far more flexibility, foresight, and adaptability, often sacrificing traditional weekend activities.

5. Stepping into the Unforgiving “Real World” Kitchen

Leaving the supportive, structured, and somewhat forgiving environment of culinary school feels like stepping off a safety net into the deep end. There will be no more grades to explicitly tell us how we’re performing, and the constant hand-holding and detailed guidance will diminish significantly. Our instructors were always candid about the harsh realities and high expectations of the industry, but knowing intellectually and experiencing it firsthand are two very different things. The “real world” kitchen means immediate consequences for mistakes, unrelenting high expectations for quality and speed, and a constant demand for excellence without the buffer of a learning institution. Adapting to this new level of autonomy, accountability, and the relentless pressure will be a significant challenge, requiring immense resilience, quick learning, and a strong belief in my own capabilities.

Nervously heading out for my very first shift…

6. Surviving a D.C. Summer in a Hot Kitchen

This point probably requires the least elaboration, as its discomfort is almost universally understood. The thought of enduring a Washington D.C. summer – notorious for its oppressive humidity and scorching temperatures – within the already intense, unyielding heat of a professional kitchen is truly daunting. As I write this, the 100+ degree days are already upon us, and the reality of constant, unavoidable sweating is quickly setting in. It’s a profound physical challenge that will test my endurance, stamina, and mental fortitude daily. There’s no escaping the intense heat; there is only learning to cope with it, adapt to it, and push through the discomfort to maintain focus and performance. The end.

As I stand on the cusp of this new chapter, these reflections capture the complex mix of emotions that come with pursuing a dream in a demanding industry. The journey from student to culinary professional is rarely linear, often filled with both anticipated joys and unforeseen hardships. I am ready to embrace the challenges, celebrate the small victories, and grow through every experience the restaurant externship will undoubtedly bring. This period will be invaluable for shaping my skills, my resilience, and my understanding of the culinary world. Thank you for reading along and following this personal culinary journey. Stay tuned for new recipe posts and updates on my experiences in the coming days as I navigate the exhilarating and exhausting realities of professional kitchen life!