{"id":21119,"date":"2022-02-21T13:00:28","date_gmt":"2022-02-21T19:00:28","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=21119"},"modified":"2025-11-24T12:28:25","modified_gmt":"2025-11-24T18:28:25","slug":"what-is-an-externship-and-are-they-paid","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/what-is-an-externship-and-are-they-paid\/","title":{"rendered":"What Is An Externship and Are They Paid?"},"content":{"rendered":"

You think you know where you want to work after you finish culinary school<\/a>. You\u2019ve read articles about what the field is really<\/em> like, and you\u2019re pretty sure it would suit you to a T. You might have your sights set on a specific type of food service establishment or working with a particular kind of cuisine.<\/p>\n

But how can you be certain? If only there was a way to test out a job for a few weeks, get a bit of hands-on experience, and get a real feel for the day-to-day\u2014before you seek out long-term employment.<\/p>\n

Turns out, there is. It\u2019s called an externship<\/strong><\/a>.<\/p>\n

Find out exactly what an externship is, and answer the burning question: are externships paid?<\/p>\n

What Is an Externship?<\/h2>\n

An externship\u2014while it does have similarities to an internship\u2014is not quite the same thing. It is both an educational and professional opportunity, broadening student horizons and putting the finishing touch on their formal culinary training.<\/p>\n

A culinary externship<\/a> is a short-term work opportunity that gives an aspiring cook or food professional a peek behind the curtain.<\/p>\n

Unlike internships<\/a>, which usually last three to four months and include a general range of tasks, externships are shorter and often intensive. They usually focus on a more specific niche, letting students practice skills learned in the classroom and gain experience with commercial kitchens and equipment.<\/p>\n\t

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Escoffier graduate Cortney Tenhet discusses her Disney externship*<\/em><\/p>\n

At Auguste Escoffier School of Culinary Arts, every program<\/a> requires students to complete either one or two hands-on industry externships as part of their curriculum. These opportunities help students to take the step between education and career, making connections and experiencing the realities of the industry first-hand.<\/p>\n

Are Externships Paid?<\/h2>\n

Culinary school industry externships are often paid positions. In fact, most externships are paid and may lead to permanent employment in the industry. Many culinary school students have either full-time or part-time jobs<\/a> while they complete their coursework\u2014especially if they\u2019re in one of our flexible online programs<\/a>. For these students, their existing jobs may already qualify as externships. They can continue to earn their paychecks while they fulfill this requirement of the curriculum.<\/p>\n

Boulder culinary arts graduate Douglas Rhoades worked as a steward on McMurdo Station in Antarctica for a season, doing dishes, janitorial work\u2014whatever he was asked to do. His hard work convinced the chef to give him a shot as a cook the next year. During the off-season, he completed his program at Escoffier, then headed back onto the ice for his paid industry externship.<\/p>\n

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\"Douglas“Everyone in my Antarctica externship was so helpful and encouraging, it was great. The support and the people I got to work with was awesome. The experiences were incredible.”
\nDouglas Rhoades, Escoffier Graduate & Chef, Fire Mountain Residential Treatment Center<\/strong><\/p><\/blockquote>\n<\/div>\n

Other students secure a short-term job to serve as their externship, which may or may not be paid. Compensation is not a requirement for an externship to be approved by Escoffier. But as a student, you do have the option to seek a paid position. When the externship ends, the student and the employer may part ways. But some externships have led graduates to permanent job offers in the past, launching their careers in the industry.<\/p>\n

Austin baking and pastry graduate Stacey Jones, for example, was hired full-time after completing her externship at Sway Thai in Austin, Texas. She rose through the ranks, becoming sous chef<\/a> and eventually chef de cuisine at one of their popular locations. The right externship experience may help you accelerate your career in the industry.
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A day in the life of an Escoffier extern.<\/em><\/p>\n\n\t

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Take the Culinary Career Survey<\/h3>\n\t\t\t\t

We\u2019ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more. <\/p>\n\t\t\t\t

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