Photo: E. Bennett

It’s internship season here at the University of Gastronomic Sciences, and everyone is abuzz with plans for the near-future and exit strategies post-graduation. Our last classes will take place on March 4th, at which point we will each set off on two-month long internships of our own design. These can take place anywhere in the world (though you have to fund your own food and housing), and can take a variety of forms, from independent research to a structured corporate program. At the end of the two months, we must turn in a thesis, which is usually (but not always) related to your experiences on internship. Graduation is set for May 13th, and then we officially become UNISG alumni.

Some examples of internships from my classmates:

• working with chef and UNISG lecturer Barney Haughton at Bordeaux Quay on educational initiatives
• WWOOFing on farms throughout the Mediterranean and N. Africa
• training as a pizzaiolo in Naples
• collaborating with Slow Food headquarters to develop the incipient chapter of Slow Food Norway

Of course, there are still a number of us who are frantically trying to make arrangements and hammer out final details. Good luck to you all!
Continue reading Internships & Books: Putting My Pen Where My Mouth Is →