Externship program
Telluride’s only mentorship-based culinary program.
Chef maggie’s vision
While studying at the Culinary Institute of America, Chef Maggie participated in an externship at Bouchon Bistro in Yountville, California. She found the one-on-one mentorship that she received invaluable and felt she wanted to be able to offer the same opportunities to other new chefs.
She came to La Marmotte owners, Josh and Melisa Klein, with her idea to house a paid externship program at the restaurant. Josh and Melisa saw the value in the concept and gave their full support in bringing it to fruition.
La Marmotte’s externship program
La Marmotte works with Auguste Escoffier School of Culinary Arts externs to prepare them for their future in the restaurant industry.
Chef Maggie shapes the externship experience according to goals and experience, beginning with basic prep lists, knife skills, stock and sauce production, and getting comfortable with the layouts of each station.
Students can also hone in on their particular passions, taking advantage of Chef Maggie and La Marmotte’s network that includes wine and local farmers.
Click here to read the full article on the externship program.
For more information, visit Escoffier admissions.
