Upon successful completion of the on-campus training with a “C” or better overall grade point average, students will select and secure a position in a fine dining establishment to apply their skills, develop their abilities, and grow as culinary professionals.
Some of our students have participated in externships at:
| The French Laundry, Yountville |
Auberge du Soleil, Rutherford |
| Oenotri, Napa |
Beringer Wine Estates, St Helena |
| Domain Chandon, Yountville |
Tra Vigne, St Helena |
| Terra, St Helena |
Meadowood Resort, St Helena |
| La Toque, Napa |
Bouchon, Yountville |
| Sonoma Mission Inn, Sonoma |
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| Michael Mina, San Francisco |
Benu, San Francisco |
| Atelier Crenn, San Francisco |
Gary Danko, San Francisco |
| Rubicon, San Francisco |
Zuni Café, San Francisco |
| Saison, San Francisco |
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| Ritz Carlton, Laguna Nigel |
Bernardus Lodge, Carmel Valley |
| Campagne, Seattle |
Capitol Grill, Sacramento |
| Aqua at the Bellaggio, Las Vegas |
Lupo, Las Vegas |
| Highlands Inn, Carmel |
Coquette Café, Wisconsin |
| The Boathouse, Thailand |
Chef Aboard a Private Yacht, South Pacific |
| Northcote Manor, England |
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