CULINTRO A Community for Restaurant Professionals



  • "I'm coming to my last few weeks at Dovetail. The experience has been amazing. I've learned so much. The team here has been great, teaching me a lot and offering advice and tips from their own experiences. Thank you very much for your help." -Culinary Student

  • "Just so you know the extern we have now from your program is the best extern we have had in 3 years”. - Chef de Cuisine, Dovetail
  • "Everything at Dovetail is going great.  It's really cool because they let their externs work the amuse bouche station and actively participate with service every night.  I'm excited to get to see their Christmas and New Years menus as well.  Thanks for checking in, it was great to hear from you, and thanks for getting me the trail.  I hope everything is well with you and that you are enjoying your holidays." - Culinary Student

  • "I just finished my internship at Francois Payard Bakery in NYC this winter. I wanted to tell you how much I appreciated your help in placing me there, it was perfect for me. I learned so much, not only about the baking techniques but about other cultures and myself. I made some great friends while working there as well as a whole new respect for the art. Just wanted to update you show my appreciation. Hope to keep in touch!”. -  Culinary Student, Johnson & Wales