Good afternoon, friends and neighbors!
As summer comes to an end, it’s “back to school” for students everywhere. Some culinary students will be starting their descent into madness/ meteoric rise to glory (same thing, really.) Others will be entering their final year- the culmination of years of struggle, sweat, screaming, and WAY too much spent on textbooks.
It will also, at last, be time to look for an externship. Most culinary schools in America don’t expect their students to have any kitchen experience before enrolling. Many European schools do- or in fact, require a letter of recommendation from a chef.
In America, then, the externship is the first time many students will enter the culinary world. It’s a part of the curriculum, and a requirement for graduation- “You paid for four years of us harrowing and lecturing you- time to show you’re worth a damn.”
It’s still an excellent resource, though. The book is 
