For those of you who don’t know the name Guy Savoy, he’s been shaking up the French food scene ever since he opened his signature restaurant in 1987. Here’s what Zagat’s guide has to say:

Hmmm. Guess I hit the big time.

When I spoke to the Chef at graduation about finding another restaurant, I didn’t realize what he had in mind. I showed up at school a week later to discuss possibilities only to find he departed for Le Cordon Bleu in Japan. But he did leave word with the administrative staff that his recommendation was Guy Savoy. They immediately called and by the next afternoon, I’d been accepted.

When I first thought about where I wanted to do my internship back in September, I didn’t want to work in a three star Michelin restaurant. I wanted someplace smaller, more relaxed where the staff was intent on preparing fabulous food and not worried about losing a coveted star. But here I am, standing at the gates of The Big One.

Perhaps the most prominent reason I didn’t want to work at a big restaurant is the horror stories. We heard them all the time at school. The chefs would tell us that working at Le Cordon Bleu is vacation compared to working in a high end restaurant. Then there’s the hazing – most interns get some rather interesting, if cruel, treatment when they start. Plus I’m woman AND a foreigner. So you can see why I was hesitant.

But I like challenges. They make me push forward to excel. This will probably be one of the biggest challenges I’ve ever faced. This will be the time to practice grace under pressure, dignity despite the hazing, and a thick skin. So bring it on. I’m ready!