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Click HERE to read advice from alumni to the class of 2014



Upon successful completion of the on-campus training with a “C” or better overall grade point average, students will select and secure an externship position in a professional kitchen to apply their skills, develop their abilities and grow as culinary professionals.

The second semester of culinary training in the NVCS teaching kitchen concludes in the first week of June. Students are allowed 4.5 months for to complete 500 hours of training before graduation in October.

Journal entries, time records, an essay as well as drawings and recipes serve as the Externship Thesis that will be completed through-out the process as a way to extract the most from the experience.






Our students have participated in externships at the following locations:

Napa Valley

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 Valley

Sonoma Mission Inn, Sonoma


San Francisco

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

United States

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