|By Chefbri (Chefbri) on Friday, September 24, 2004 - 03:09 pm: Edit|
My name is Brianna. I go to New England Culinary Institute. I have to go on a six month internship at a bakeshop. I have no idea where to go. I was looking more in the DC area. But where ever, just somewhere that makes good artisan bread in the US. If anyone can help that would be great!
|By George (George) on Friday, September 24, 2004 - 05:36 pm: Edit|
Doesn't NECI have an internship office/coordinator?
They would be you best source.
Near by DC (well almost) is a little place called the Greenbriar, look them up on the web.
|By Chefspike (Chefspike) on Friday, September 24, 2004 - 08:31 pm: Edit|
"is a little place called the Greenbriar........"
your talking about the hotel right?
like its in a strip mall.
oh thats funny !!!!
|By Chefbri (Chefbri) on Saturday, September 25, 2004 - 10:31 am: Edit|
We do have a student services coordinator, but the Baking and Pastry Program is brand new this term. Most of the log books they have are for culinary internships. For my first internship I have to specifically go to a bakeshop where they do artisan breads. It is a pain to search specifically for bakeshops, whereas restaurants you pick an area and you have a dozen to choose from. Trust me I have already asked the student services coordinator.
|By Chefgibz0 (Chefgibz0) on Saturday, September 25, 2004 - 11:51 am: Edit|
Well, if you want the large resort type setting, George mentioned Greenbriar, I know one of the Chefs at the G.B. Also, I know the Pastry Chef at Sagamore in Lake George N.Y. I know it is not in the D.C. area, but he is good. He has competed in a variety of competitions and judged by Jaques Torres. As far as the D.C. area, the only place I know that may do it is The Inn at Little Washington. Good luck!
|By Chefspike (Chefspike) on Saturday, September 25, 2004 - 07:15 pm: Edit|
Or you could go to La Brea Bakery in Los Angeles.
I think they still do that bread there.
You may want to check Chef Org's in/near by cities.
But as mentioned above, TRUST US !, if you have a chance to bake at the Greenbriar, TAKE IT.
It's one of the true GREAT places you could learn from.
One of my Chef/Instructors was a Chef there, back in the...well never mind when.
They were doing that bread back then, I know, I have copies of the recipes.
Take these Chef's advice.
|By George (George) on Sunday, September 26, 2004 - 01:06 pm: Edit|
Another staragedy would be to pick an area and then hit the yellowpages, find a place that fits your criteria and go and tell them you would work hard and cheep or even for free.
Don't expect them to show you anything before you have proven yourself by doing any menial tasks they might need done.
Also find and contact the local ACF chapter and talk to their jobs chair, they might know of something.
|By Marc_Abc (Marc_Abc) on Sunday, February 13, 2005 - 10:12 pm: Edit|
I am the head bread baker at Atlantic Baking Company in Rockland, Maine (about 1 1/2 hrs N of Portland). We are considering bringing an intern in for late spring/summer months. If you'd like more info you can reach us through our website (you can find the link at the Bread Bakers Guild Web Page). Ask for Marc.
|By Chefmanny (Chefmanny) on Monday, February 14, 2005 - 11:53 am: Edit|
Check your local ACF chaper. As per this being a new program to the school so what???....tell that internship coordinator to get off their butts and do their jobs, when you were new at the school I'm sure they did not let you pay a semester or two late just because you were "new".
How about the baking instructors, don't they have any local contacts???...if they don't, there's something wrong with that picture!!!
Can you believe this cr*p???...they are probably charging this girl 12-15K a year and they pull this sh#* on her??????
|By Andapanda (Andapanda) on Monday, February 14, 2005 - 04:06 pm: Edit|
The Bread Bakers Guild of America:
|By Andapanda (Andapanda) on Monday, February 14, 2005 - 09:43 pm: Edit|
If you're interested in doing your externship at the Greenbrier Resort, call the following people:
Executive Sous Chef Steve Mengel,
Executive Pastry Chef Fred Monti,
Paula Goodall, Human Resources Department.
The Greenbrier Resort Hotel:
I cannot comment about the Greenbrier Hotel's bread program since they just recently hired Chef Monti. They do need help in the bakeshop. Their season begins in April. The Greenbrier has the only finishing apprenticeship in the country. One must have an A.S. degree in Culinary Arts, or 5 years cooking experience at high-end resort kitchens to be considered for admittance to their apprenticeship program. Also, one must work one season before actually beginning the apprenticeship program.
I know of another high-end resort hotel kitchen which has a good bread program, but it is located in Wisconsin. If you would be interested in doing your externship there, please e-mail me off the forum, and I'll send you the details.
BTW, I had toured the NECI Vermont campuses 5 years ago, I didn't have the funds to visit NECI's Tortola, British Virgin Islands campus. Are you attending the Essex(NECI Commons, Essex House) campus, or Montpelier campus next to the Ben & Jerry's ice cream store?