Oh, where to start? This post might be the trickiest one to write out of this entire mini series. It is really difficult to sum up my entire experience working in the restaurant in one post. Nearly impossible really.
But as I already mentioned, it is also something I’ve been wanting to talk about for an equally long time. I also feel like it is only fair, since I chronicled my entire experience in culinary school, that I also talk about what it was like to go from culinary school to the life of a full-time restaurant line cook.
After finishing six months of intensive training in the classroom, my classmates and I embarked on a required paid restaurant externship. Our school called this period an ‘externship’, because we were still students and had to complete a certain number of hours on the job, but in reality, my restaurant considered and treated me as a full-time employee. And I felt the same way.