Thursday, September 3, 2009

On Internships

No amount of schooling will leave you even remotely prepared for any sort of leadership position in a professional kitchen; only experience can give you that. After spending more time working at restaurants as a cook than studying for class, I knew that the culinary world is where I wanted to be. I did want formal culinary training, though, so a week after dropping out of St. Olaf College after spending three years procrastinating and changing majors, I was living in Minneapolis and starting classes at Le Cordon Bleu.