{"id":4012,"date":"2014-11-21T15:11:45","date_gmt":"2014-11-21T20:11:45","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=4012"},"modified":"2024-01-26T13:32:20","modified_gmt":"2024-01-26T19:32:20","slug":"transitioning-from-culinary-school-to-externship","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/boulder-student-life\/transitioning-from-culinary-school-to-externship\/","title":{"rendered":"Transitioning From Culinary School To Externship"},"content":{"rendered":"

By:\u00a0Ryan Hodros, Culinary Arts Student<\/em><\/p>\n

After the drama and gut-wrenching stress of culmination<\/a>, not to mention the fairly regular routine of day-to-day life in the kitchen\/classroom, it\u2019s refreshingly unfamiliar to find myself neck deep in my externship.\u00a0 And while, yes, I have been writing for 303 Magazine since mid-January, the work at my new position at 5280 Magazine is almost completely different.<\/p>\n\"headshot\"<\/a>\n

First, let me tell you that finding an externship is no walk in the park.\u00a0 Getting the position at 5280 Magazine took some serious convincing, both on the magazine\u2019s part (they\u2019ve never really taken on a culinary student as an intern before) and on the part of the school\u2019s (I have to do some catering\/kitchen work for the magazine in order for my externship to align with federal standards of culinary school externships<\/a>.)<\/p>\n

Way back in my first ever blog entry for the school, I talked about how the school is startlingly flexible when it comes to meeting your needs and helping you achieve your own personal goals, and that hasn\u2019t changed.\u00a0 But Uncle Sam and the folks at the DoE have standards that have to be met in order for Escoffier\u2019s accreditation to remain valid, so if you have an unusual dream that is connected to the culinary world, be ready to go above and beyond.<\/p>\n

Getting back to my original point, my new job is physically much less stressful than my time in the kitchen.\u00a0 My day officially starts at 9:00am, though I\u2019m usually about twenty minutes early because the Navy and Escoffier have that \u201cten minutes early is five minutes late\u201d rule fairly well ingrained in me by now.<\/p>\n

Then I pretty much I sit at my desk and do desk work for thirty hours a week.\u00a0 I research other people\u2019s work to ensure it is all factually correct.\u00a0 I write work of my own.\u00a0 I research new and exciting things going on in the culinary industry.\u00a0 I read back issues of the magazine to familiarize myself with its style and tone.\u00a0 Occasionally, I go out and interview people for the magazine.\u00a0 And when I\u2019m really lucky, I get to go out as a critic and sample a restaurant\u2019s offerings.\u00a0 My feet are a lot more friendly at the end of the day, I have a lot more energy and have started hitting the gym on a semi-regular basis.\u00a0 I\u2019m eating healthier and losing weight.\u00a0 It\u2019s been good (for the week and a half I\u2019ve been here).<\/p>\n

That being said, it is emotionally and mentally a lot more taxing than kitchen time, for me at least.\u00a0 There\u2019s something immensely stressful about writing for a magazine with this much exposure.\u00a0 This isn\u2019t to say that writing for 303 Magazine wasn\u2019t stressful, but having this many eyes on my words is a great source of anxiety for me.<\/p>\n

And while I have a great deal of experience pressing the buttons to make the words into sentences, I\u2019m finding that my experience in journalism is fairly lacking, and I\u2019m sprinting to catch up.\u00a0 For example, you\u2019ll notice that I\u2019ve been putting a \u201cdouble space\u201d at the end of each sentence in this entry.\u00a0 Turns out that\u2019s a big no-no in the world of journalism, because those extra spaces add up on the page, wasting valuable real estate for a print magazine.\u00a0 Who knew?\u00a0 So I\u2019m breaking old habits and developing new ones.<\/p>\n\"interview\"<\/a>\n

On the plus side, Mary Clare and Amanda (my supervisors) have been great about showing me the ropes.\u00a0 Their patience as I learn their methods is laudable, and I try to keep up as best I can (taking notes, doing research, googling the list of journalism words I don\u2019t know) but it\u2019s not easy.\u00a0 I really appreciate the work they\u2019re putting into me.<\/p>\n

In addition to that, they are quick to give praise (when it\u2019s deserved).\u00a0 Most supervisors I\u2019ve had in the past were quick to correct me when I screwed up but were pretty stingy with the praise, leaving me cringing in anxiety as I waited for the hammer to fall.\u00a0 That\u2019s now how things are done here (so far, anyway), and that\u2019s a huge relief.<\/p>\n

I\u2019m only in week two, so it\u2019s hard to gauge exactly how well I\u2019m doing.\u00a0 But I have a good feeling about my work here.\u00a0 My co-workers are friendly and accepting, I\u2019m learning a ton, and I feel like I finally have a foothold on a career many told me was only a pipedream two years ago.\u00a0 I guess my point is, don\u2019t be afraid of your externship.\u00a0 It\u2019s a new experience, and that can\u2019t be stressful, but if you\u2019re going after something you love, it\u2019s worth every stomach ache.<\/p>\n","protected":false},"excerpt":{"rendered":"

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