Why exactly are you in Italy?

Bon Giorno!
I have safely arrived in Positano, Italy. After a 30 your journey (that will be another post).
So the big question has been, why am I here. Other than saying God is good, I will say because I am supposed to be and because my husband is amazing.
I began culinary school in the fall of 2012 at Erie Community College North campus. No expectations no goal other than finally learning about what I love!  I had the opportunity so I had to take advantage of it. In September, I learned of the schools 10 day Italian food and wine tour and figured that would be great for Edreys and I. A little get away or second honeymoon. Well instead I accidentally sat in on an informational for a 10 week Italian internship on the beautiful Amalfi Coast, I was hooked. However, I kind of talked myself out of it because I figured my hubby would not let me go away for 2.5 months without him and the boys. Boy I could not have been more wrong. Edreys said “there is no way you can pass up an opportunity like this”.
But what am I doing here? What is this internship all about? ECC has been partnering with Anne Arundel community college for the last six years sending students to the Amalfi Coast to do a 10 week stage in the local restaurants.  A stage is an unpaid internship or training with excellent culinary artists, chefs!  Many of the restaurants by law can only have one intern per year and this year 11 restaurants gave 11 students this opportunity.
The program is excellent and the experience is one of a lifetime. It is typically offered to senior students (2nd year) in the culinary arts program but this year they offered it to first year students. For those that know me you know I wanted to do this and it would be hard for me to say no, even though I miss my family tremendously already. In preparation for the program we have to take an ACF exam which essentially is a cooking practical. Then we have required conference calls/meetings with Anne Arundel College (AACC), and must take an Italian language course. Each student is interviewed to determine which type of experience will be best for them. To choose from there are the very rigid Italian brigade kitchen with Michelin awards (Yes Chef, No Chef kitchen were you only report to your superior) to the family run restaurants (more flexible and family oriented, with expertly skilled chefs). I already knew I wanted an excellent yet relaxed experience, I wanted a family owned restaurant, where I could learn while enjoying what I am doing.
During my 10 weeks, I am working. I do not know my work schedule as of yet but it will be anywhere from 5-6 days a week. The shifts are determined by your restaurant, 10-18 hour days! I will be immersed in Italian cooking! My stage will be at La Taverna del Leone. In addition to working and learning I will be responsible for creating a signature dish with my chef using all local ingredients. I also will be preparing a scrapbook chronicling my experience, to hand in at the end of the internship.
So, this is what I am doing in Italy. I will be sure to share my experiences with you all and take lots of pictures so you can see what I am seeing…so far it is breathtaking.