Author Annie B. Milostan ’25 is a Baking and Pastry Arts major.
An amazing part of attending the Culinary Institute of America is the semester we take our externship. Students can choose to work at resorts, fine dining, marketing companies, test kitchens, and so many other opportunities. I had the opportunity to talk to CIA’s 4th Annual Tri-Wizard Cup Competition Baking and Pastry winner Ella Ackerman who is currently on externship at Hotel Wailea in Hawaii. This is what she had to say about her time on externship and what made her choose this location.
Why did you choose this location? What factors did you consider when searching for your externship?
When selecting my externship site, I wanted a place that would help me achieve my goals while exposing me to new learning experiences. I only interviewed with two establishments before choosing Hotel Wailea. During my interview, they met all my key criteria, including housing provided, competitive pay, and a flexible schedule.
Explain your responsibilities and how long is a typical shift?
My responsibilities include prepping for service, making bread and desserts, preparing compound butter and garnishes, and ensuring the line is stocked with backups of everything we need. A typical shift lasts around eight hours but can extend depending on the volume of service.
What three words best describe your externship and why?
Organized: The front-of-house and back-of-house communicate seamlessly, ensuring the kitchen is always aligned on covers, allergies, and any 86ed items.
Joyful: Music is always playing in the kitchen and gives such a positive and collaborative atmosphere. There is rarely any yelling, and the energy remains uplifting.
Disciplined: While the kitchen maintains a fun environment, there are strict rules and guidelines to ensure smooth operations. The head chefs are excellent at addressing issues and guiding the team toward solutions.
In what way do you think this externship is helping you in your career?
This externship has provided me with a realistic understanding of the industry—it has been both challenging and rewarding. It has given me a strong foundation of experience and served as a soft launch into my career. I’ve learned how to be more independent in the kitchen and how to communicate effectively with my team to keep the service running smoothly. The skills and practices I’ve developed here will stay with me as I advance in my career.
What advice do you have for students who are looking for an externship spot?
For those searching for an externship site, my biggest advice is to explore multiple options and start applying early—I can’t stress that enough. During interviews, ask detailed questions about kitchen operations, housing, and scheduling. Connect with other students through social media to hear about their experiences. Most importantly, research each establishment beforehand—visit their website and determine if the environment aligns with what you’re looking for. Lastly, if your family can come to visit you, I highly recommend it! My family loved seeing where I was working.
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