I wanted to write about this, because I seem to be having horrible luck with interns for the kitchen. First off let me say like most Chefs  I don’t go out looking for them, they find me. Or rather they hear of who Larry is and find me through him (or something like that). This being said you think that someone wanting a position with us would take a little extra interest in making sure that they are a noticeable and solid candidate for consideration, but NO! Instead what I find to be the more likely case, we have to deal with a huge lack of professionalism, and kitchen etiquette.

 

I find my self thinking about Fred Willard in A Mighty Wind using his catch phrase

“Whaaa Haaappen?”

 

Indeed Fred! “Whaaa Haaaappen?”

 

What is being taught to these culinary students these days? It was not that long ago when I was in school, and we were taught to do things the old school way. Where you were taught to not only email or fax your resume  (the piece of paper that most submit which shows absolutely no credible experience), but you were supposed to mail it to the restaurant directly on classy paper, along with a nice cover letter that explains why you desire a position at that particular establishment.

 

Instead it seems that most students want to rely on their internship coordinator to do the work. I understand that the coordinator is there at the school getting paid, and is there to be a recourse for the students, but for F*&$ sake don’t wipe the student’s ass’. The students have to be the one doing the leg work, and making decisions on where they see themselves fitting in to the culinary world.

 

If you are a student reading this don’t think that because you saw some pretty pictures on a website that you will give restaurants a shot, especially high caliber ones. Please understand that most of the Chefs running these kitchens have spent years taking physical, vocal, and emotional abuse from their former Chefs and life in general. When you are asking for an opportunity to be a part of these worlds, please do so respectfully and properly.

 

You need know what it is you are after, and do a little research regarding the operations that you are interested in. For the instance of An American Place, if you have zero knowledge of who Larry Forgione is, and are completely unfamiliar with the concept of sustainable farming, then chances are I am going to have little to say to you.   

 

If I extend the opportunity for you to stage with us, do not take it light hearted, and cancel the day before you are supposed to show by sending me a text message.

 

And finally do not think that if you get a position with us you can leave after a few weeks, just because what we do is not for you. This is the largest waste of time there is, not just my time, but also my staff’s time.

The way I view culinary development is the way Hillary Clinton thinks of raising children - “It takes a village.” When we have interns, every single staff member participates in the training and development of the candidate. When you give up after a few weeks, because you are sick of screwing up, looking bad, and can’t take the pressure; you are not only throwing in the towel on yourself, but on everyone that worked with you. Essentially your actions state that we all wasted our time, and energy on you.

 

By all means I don’t mean to be completely negative about this subject. My staff and I enjoy giving back to the younger generation out there. We also enjoy the great breath of fresh air that we get with a new perspective of the industry, haute cuisine, and the passion that is exuded. That is how the evolutionary process works, but only when a worthy candidate is involved.

 

The great thing about our industry is the endless possibilities that are out there. Anything can be achieved it just takes a little self reflection to realize the goals that we choose to pursue.

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