Here is the second installment of "How I Got My Food Writing Externship". Every culinary school student (at CSCA at least) has to do a 12 week externship in a kitchen, food producing facility or other career oriented opportunity.
A buddy of mine in school really did say "All those cooking skills, and you're going to write?" A compliment to say the least. However, after hearing my protein chef tell a story about being burned by the Executive chef with a hot pan because he didn't get his dish up for a VIP 4-top in time, there was no contest.
The following was originally published in the CSCA newsletter. Enjoy!
The editor’s email read “You passed! Not with flying colors… but, you passed!” I read his email 14 times before I could control my giddiness. The writer’s dream externship with Angeleno Magazine was in the bag, and I couldn’t be happier.
Day 1 was housekeeping: send magazines, order product, add to database. This is cake, I thought. Then I received my first assignment.
“The calendar theme is restaurants with art that’s for sale. Bring me 12-15, and some photos. Due, say, 48 hours?” My mouth answered “Yes Chef”, but my mind thought “Are you crazy?” My L.A. restaurant knowledge doesn’t extend past Chili’s, and I knew I was being thrown into the deep-end of the pool. I hustled phone calls, emails, and spent my nights driving across the city visiting sites. Come Thursday, I banged out 14 restaurants and the featured artists. Whew!!
My next assignment on the best burgers in L.A. sounded glamorous. I treasured the idea of eating burgers and giving my honest opinion, but by the 7th pile of beef staring me in the face, I was nauseous. Truth be told, I loved the unforgettable horseradish BBQ sauce, the decadent Kobe burger with foie gras mousse and truffle butter, and the famous arugula, Maytag & Gruyere burger was worth enduring the crowd.
Despite my monster stomach ache, by the time my article was complete (10 burgers total!) I knew that foodwriting is the perfect career for me, and Angeleno was the perfect place to start.
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