Culinary Arts student Emmy Daigle stopped in today to show me a drawing she did of all of the produce in our Agricultural Learning Center and I thought I would check in with her to see how the program is treating her so far. Here’s what she had to say!
Escoffier: How long have you been in our Culinary Arts program and how is it treating you so far?
Daigle: I started the program in September of 2013 and it is awesome! My group is just starting the Farm To Table® Experience and I am so excited!
Escoffier: What has been your favorite part of your experience here?
Daigle: So far, my favorite part of school has been forming relationships with all of the Chef Instructors and staff members. I love being able to talk to the Chefs and pick their brains for tips and advice on the industry.
Escoffier: I hear you got a pretty exciting externship lined up. Tell me about that.
Daigle: I may be carrying out my externship at the world-renowned restaurant The Inn at Little Washington in Virginia. I took a shot and applied for the job even though my experience so far comes mostly from the classroom. I ended up receiving a call offering me a one-week stage and if all goes well, I hope to complete my externship there! It is a very exciting opportunity and I absolutely believe the advice that I have received from my time here at Auguste Escoffier School of Culinary Arts helped me to make a good impression.
Escoffier: What do you plan to do after you finish the program here?
Daigle: If all goes accordingly, I hope to be working at The Inn at Little Washington after I graduate from the program. I eventually want to open an event/wedding and catering company. I definitely see business and design classes in my future!