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  "path": "/books/2026/4/stable-work",
  "publishedAt": "2026-04-30T00:00:00.000Z",
  "site": "https://airmail.news",
  "tags": [
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  "textContent": "\n\n  The author at her internship at the historic Saratoga Springs restaurant Jerry’s.\n\n##### What my dead-end internship at a mediocre Saratoga Springs restaurant taught me about horse racing—and the food-service industry\n\nBy Brigid Washington\n\nSixteen years ago, for students at the Culinary Institute of America, a core requirement was to complete an 18-week internship at an approved industry site. Multi-Michelin-starred restaurants and glossy legacy publications often topped the list for many. I’d blessedly received an offer from the prestigious Rome Sustainable Food Project in Italy—a victory that was short-lived, as bureaucratic red tape around my work permit ultimately prevented me from going. As a result, I was forced to take a very last-minute internship in upstate New York at one of the oldest restaurants in Saratoga Springs: Jerry’s.\n\nMy time there spanned “track READ ON",
  "title": "Stable Work"
}