As a graduate of Johnson and Wales, I understand fully the importance of securing an internship that not only provides an opportunity to be fully immersed in the industry, but allows for deep personal growth. My decision to travel all the way to Italy to work at a Michelin Star restaurant proved to be an especially rewarding experience, not because it was easy, but because of what it demanded of me.
Almost one year ago, I helped open Osteria Langhe, a restaurant in the heart of Chicago's Logan Square. As I reflect on my time at Johnson and Wales, and the internship in Italy, I can see now how that one opportunity contributed to the professional trajectory that followed--and which brought me here to Chicago to open a restaurant that focuses on phenomenal customer service and delicious Piemontese food and wine.
This summer, in a concerted effort to grow our business, we are looking for a few entrepreneurial-minded culinary students to help us bring to market one of our top-selling items on our menu: plin, our hand-pinched raviolis. Partly based on the feedback we receive, and partly to grow the Osteria Langhe brand, we have decided to create a side business that compliments our prepared food. We envision every Chicago resident being able to buy fresh frozen plin from their local supermarket. And we need your help.
If you would like to help build a small locally-owned business, if you would like to join a small, but dynamic staff to help market a new product, we would love to hear from you.
2824 W. Armitage Ave.
Chicago, IL, 60647