Upon successful completion of the on-campus training with a “C” or better overall grade point average, student will select and secure a position in a fine dining establishment to apply their skills, develop their abilities, and grow as culinary professionals.
Students are required to record hours worked, recipes provided, and weekly journal entries. Students meet monthly with cooking school staff to report on progress. Students will be evaluated by the chef at the externship site and by cooking school staff at end of externship. Some of our students have participated in externships at:
The French Laundry, Yountville
The Boathouse, Thailand
Northcote Manor, England
Domain Chandon, Yountville
Ritz Carlton, Laguna Nigel
Rubicon, San Francisco
Auberge du Soleil, Rutherford
Campagne, Seattle
Aqua at the Bellaggio, Las Vegas
Bouchon, Yountville
Terra, St. Helena
Highlands Inn, Carmel
Sonoma Mission Inn, Sonoma
Beringer Wine Estates, St. Helena
La Toque, Rutherford
Ondine, Marin
Tra Vigne, St. Helena
Bernardus Lodge, Carmel Valley
Robert Mondavi Winery, Oakville
Zuni Café, San Francisco
Meadowood Resort, St. Helena
Buckeye Roadhouse, Mill Valley
Mustards Grill, Yountville
Cole's Chop House, Napa
Celadon, Napa
General's Daughter, Sonoma
Sweetie Pies Bakery, Napa
Capitol Grill, Sacramento
Chef Aboard a Private Yacht, South Pacific
Lupo, Las Vegas
Niebaum-Coppola Winery, Rutherford
Knickerbocker's Catering, St. Helena
Model Makery, St. Helena
Coquette Café, Wisconsin
Hilton, Sonoma County