Having officially completed my time in culinary school, I find myself standing on the threshold of a thrilling yet somewhat intimidating new adventure: my restaurant externship. It’s a moment of significant transition, a pivotal leap from the structured learning environment of the classroom into the fast-paced reality of a professional kitchen. This six-month journey promises a steep learning curve, immense personal growth, and an entirely new set of daily experiences. To capture the essence of this momentous shift, I’ve compiled a comprehensive list of what I’m eagerly anticipating and what I’m approaching with a degree of trepidation. This started as a modest list of ten points, but as I reflected, a few more crucial elements emerged, highlighting the complex mix of emotions accompanying this new chapter. I truly hope to revisit this list in the future, assessing how well my initial expectations align with the realities I will undoubtedly encounter.

Things I’m Eagerly Looking Forward To…

1) Crafting Dishes for Real Paying Customers

The prospect of preparing and plating food for actual restaurant patrons, while undeniably terrifying, is also incredibly exhilarating. Just six months ago, I was a novice, learning the absolute basics of culinary arts. Now, I’m stepping into a professional kitchen where I will immediately bear the responsibility for dishes served to discerning customers. As someone who profoundly appreciates the dining experience, there’s an immense satisfaction in knowing I’ll be contributing to the culinary moments of others. This transition signifies the culmination of my training and the true application of my skills under real-world pressure. It’s about moving beyond theoretical knowledge to practical execution, where every plate matters, every detail counts, and the feedback is immediate and authentic. The thrill of contributing to a guest’s enjoyment, seeing a dish leave the pass, and knowing I played a part in its creation is a powerful motivator.

2) The Absence of Formal Practical Tests

Throughout my culinary school journey, practical tests were arguably my biggest source of anxiety. The pressure to perform flawlessly under examination conditions, with instructors meticulously scrutinizing every cut, every technique, and every plating, often felt overwhelming. I’ve always struggled with test-related stress, so the idea of not having to dread an impending practical assessment is a significant relief. While every single day in a professional kitchen will present its own unique challenges and feel like a continuous test of skill and endurance, I am determined to reframe this mindset. Instead of viewing each service as a test to pass or fail, I aim to see it as an ongoing learning opportunity, a chance to refine my craft and adapt to new situations without the added burden of academic grading. This shift in perspective, I believe, will be crucial for managing stress and fostering genuine growth in the professional environment.

3) An End to Daily Commutes and Unflattering Uniforms

While I am grateful that my 20-mile commute to culinary school each morning and afternoon proved less arduous than I initially feared, the thought of no longer battling Washington D.C.’s famously unpredictable and frustrating traffic fills me with immense joy. The time saved from navigating congested roads or dealing with the city’s occasionally unreliable metro system will be invaluable, offering more personal time or much-needed rest. Furthermore, I will not miss the culinary school uniform. Specifically, the neckerchiefs and those rather unflattering hats were never a highlight. As the accompanying picture plainly shows, they weren’t exactly a fashion statement. Ditching these elements of the uniform symbolizes shedding a layer of academic formality and embracing a new, albeit still structured, professional identity where comfort and practicality often take precedence, even if it means sacrificing some personal style for safety and efficiency in the kitchen.

4) The Satisfaction of Earning an Income

Let’s be realistic: entering the restaurant industry, especially at the externship level, isn’t going to make me wealthy overnight – that would be the understatement of the century. However, the psychological and practical benefit of seeing regular deposits rather than constant withdrawals in my bank account is a welcome change. This isn’t just about the money itself; it represents a tangible step towards financial independence and the validation of my career choice. Earning an income, however modest, signifies that I am actively contributing, that my skills have value, and that I am building a foundation for my professional future. It transforms a passion into a profession, moving beyond an investment in education to an investment in a career that can sustain me. It’s a small but significant marker of progress and self-sufficiency.

5) Rediscovering the Joy of Leisurely Breakfasts

This might seem like a trivial point, but for a breakfast enthusiast like myself, the quality of this morning meal significantly impacts my day. Waking up before 6 AM for school meant breakfast often became a rushed, unappealing necessity rather than an enjoyable ritual. With the externship, I anticipate a shift in my schedule that will allow for (somewhat) more leisurely mornings. The ability to sit down, prepare a proper breakfast, and savor it before heading into what will undoubtedly be a demanding workday is something I genuinely look forward to. It’s about reclaiming a small piece of my daily routine, nurturing myself before the intensity of the kitchen takes over, and starting the day on a positive, well-fueled note. It’s a small luxury, but one that promises a significant boost to my overall well-being.

6) Bidding Farewell to Early Morning Wake-Up Calls

The persistent 5:30 AM alarm clock, a daily companion throughout culinary school, will mercifully become a thing of the past. The sheer thought of not having to drag myself out of bed at such an hour brings an immediate smile to my face. While there’s a certain satisfaction in feeling productive from the very start of the day, my tendency to not go to bed early enough meant those early mornings were always a struggle, leaving me perpetually tired. The opportunity for a slightly later start, even by an hour or two, can make a world of difference in terms of energy levels and overall mental clarity, which will be absolutely vital for the demanding physical and mental rigor of a professional kitchen. This simple change promises a noticeable improvement in my daily quality of life, allowing for more restorative sleep and a more refreshed beginning to each day.

I look a little tired, no?

Things I’m Apprehensively Not Looking Forward To…

1) The Bittersweet Goodbye to My Culinary School Peers

It has only been five days since our official graduation from culinary school, and I already find myself profoundly missing my classmates. Spending approximately 40 hours a week for six intense months with the same nine individuals forges a unique and powerful bond. We became a tight-knit unit, supporting each other through stressful practicals, celebrating small victories, and sharing the unique challenges of our culinary journey. This camaraderie, this sense of shared experience, is something I will deeply miss. The abrupt end to our daily interactions leaves a void, and while technology like texting and Facebook updates helps bridge the distance, it’s not the same as the shared energy of the kitchen. The transition means leaving a supportive network behind, and that feeling of separation is surprisingly difficult to navigate.

2) The Diminished Frequency of Home Dinners

This point might seem contradictory given my enthusiasm for breakfast, but it highlights how much I value all meals, especially dinner. I anticipate a significant reduction in the number of evenings I’ll be able to enjoy dinner at home with my partner, Connor, or with family and friends, likely no more than twice a week. The restaurant industry is known for its demanding evening hours, which often clash directly with traditional dinner times and social gatherings. This sacrifice of shared meals is a considerable drawback for me, as these moments often serve as crucial anchors for connection and relaxation. The realization that a simple pleasure like a home-cooked dinner with loved ones will become a rare luxury is a difficult adjustment to face, emphasizing the personal cost of committing to a culinary career.

3) The Inevitable Impact on My Social Life

While it sounds quite cynical, I’m fully aware that my social life is likely to become almost non-existent for the foreseeable future. Working nights, enduring long hours on my feet, and having non-traditional or unpredictable days off will undoubtedly make it challenging to maintain existing friendships and forge new connections outside of work. As our culinary instructors frequently reminded us, “The people you work with will become your new family.” While I hope this rings true sooner rather than later—as I certainly want to enjoy the company of my colleagues if I’m going to be working incredibly hard—it’s a stark reminder of the sacrifices inherent in this profession. The demanding schedule requires a complete reorientation of one’s personal life, often leading to isolation from those outside the industry bubble. This aspect of the externship is a significant source of apprehension.

4) The Loss of Regular Three-Day Weekends

Three-day weekends were a major perk during culinary school, and I must admit, I grew far too accustomed to them. The luxury of an extended break, allowing for relaxation and personal errands, was something I deeply appreciated. The transition to a professional kitchen schedule means that my days off will, more often than not, be scattered, unpredictable, and rarely consecutive, let alone aligned with a traditional Saturday and Sunday. This will certainly require a significant adjustment in how I plan my limited free time. Interestingly, I’ve just learned that I’ll have tomorrow and Saturday off during my very first week, which is a pleasant surprise! However, I know this won’t be the norm, and I anticipate the challenge of adapting to a work week that defies conventional patterns and offers little in the way of consistent, extended downtime.

5) Confronting the “Real World” Without Training Wheels

Leaving the supportive structure of culinary school means stepping into the “real world” where there are no more grades to quantify my performance and no more hand-holding through every process. While our school was commendably honest about the demanding realities of the industry, actually experiencing this shift will be profoundly different. The absence of a safety net, the constant pressure for perfection, and the immediate consequences of any mistakes are daunting. It’s a continuous learning environment, but one where the stakes are infinitely higher. The transition from theoretical learning to raw, practical application in a high-pressure environment without the comfort of a structured academic progression is a significant hurdle. This leap requires not just skill, but also resilience, adaptability, and the ability to learn rapidly from both successes and failures in real-time.

Headed to work for my first shift…

6) Enduring a Professional Kitchen During a DC Summer

This particular point probably requires minimal elaboration, and my initial experiences already confirm its truth. Working in the sweltering heat of a professional kitchen during a notoriously hot D.C. summer is an intimidating prospect. Temperatures regularly soaring above 100 degrees Fahrenheit, as they already have this summer, combined with the inherent heat of stoves, ovens, and dishwashers, create an incredibly challenging working environment. I find myself constantly sweating, battling the physical discomfort that comes with such extreme conditions. This added layer of environmental difficulty simply amplifies the physical demands of long hours on my feet, making every shift an even greater test of endurance and resilience. There’s no escaping the heat in a professional kitchen, and facing a D.C. summer inside one is a challenge I’m bracing for. The end.

As always, thank you for taking the time to read and follow along with my culinary journey! I appreciate your support as I embark on this exciting, and somewhat scary, new chapter. Be sure to look out for a new recipe post from me over the next day or two, sharing some of my latest culinary explorations!