![]() ![]() On top of that, we had to prepare staff meal, supply aprons and towels, and restock paper towels, C folds, gloves and basic necessities to function. I was also tasked with peeling potatoes for pommes purees. ![]() I was given a lot of basic tasks – juicing certain fruits or vegetables so that the line cooks or chefs de partie could make sauces or soups from them. That meant I was responsible for certain projects to help mise en place for service that day. It was definitely a shock-and-awe experience, but it was good.Ĭan you give us a fly-on-the-wall perspective of your externship?īasically, there’s a pretty clear hierarchy in the kitchen, and I was starting as a commis. I got a kitchen tour the Saturday before. I made my first trip up right before the externship started, and I moved into a little Airbnb. I got the email from the sous chef that was responsible for personnel at the time. Once you were offered the position, what was the next step? I weaved those things together and those two core values that resonated in me. Those were two things I tried to focus on as well as including unique bits about my own story. Secondly, I recognized a focus fueled by curiosity with the desire to learn and grow and expand with attention to detail. I saw there was a lot of focus on integrity, on pursuing the right way to do things with every opportunity. That seems very unusual! There must have been something in your cover letter that grabbed their attention.īefore writing the cover letter, I read “The French Laundry Cookbook” to understand the restaurant’s philosophy as well as Chef Keller. I never needed to stage, and that was kind of crazy. Usually people get asked to stage, but for whatever reason, I just sent my cover letter and resume, and I was offered the externship. Tell us how you landed your externship there – what did you have to do? However, due to the reputation and network that ICE has developed, career services was able to pave the way for me to be an extern at The French Laundry, the restaurant I now work in full time. Having an opportunity to work at The French Laundry would have taken years without ICE. ICE fulfilled these expectations for me and more. I expected to receive at least two benefits from an education at ICE: first, teaching that would prepare me to be a professional second, exposure to a network that would open doors that I otherwise wouldn't be able to open myself. First, what was your experience at ICE like? ![]()
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