Corgan Dehoog, hailing from Boynton Beach, Florida, holds a Bachelor’s in Hospitality and Tourism Management. His internship with The Grey restaurant in Savannah, Georgia, was a remarkable collaboration involving partners E.L. McIntosh & Son in Townsend, Georgia, and Three Sisters Organic Farm in Bluffton, South Carolina. This opportunity allowed him to delve deep into the world of food bounty and its various aspects.

Internship Highlights and Experiences

The main goal of this internship was to gain insights into the history, farming, fishing, harvesting, and preparation of the natural food bounty in the coastal south and low country of South Carolina and Georgia. Corgan actively participated in every component of the "farm-to-table" concept. He assisted oyster farmer Ernest McIntosh in harvesting fresh oysters and was involved in the Oyster South festival in Atlanta. He also helped Buddy Coleman and his wife Priscilla at Slow Road Farms prepare buckets of golden oyster mushrooms. After the farming activities, he worked at The Grey restaurant, which has been recognized among the 30 best restaurants in the world.Each day was a unique adventure. Sometimes he was plating dishes at the restaurant, knowing that guests had paid dearly for them. Other times, he was building oyster cages with a staple gun or weeding rows of kale. The variety of tasks made every day exciting.The circularity of the internship was truly remarkable. Starting at The Grey, then visiting the farms and witnessing the entire process, and returning to The Grey gave Corgan a new perspective on food. He bagged and tagged oysters at the farm and later saw them being shucked and sold at the restaurant.

Identifying Good Oysters

When collecting wild oysters in Georgia, they must be at least two inches long for collection. For personal consumption, this is the main criterion. When selling to restaurants, the oysters should look good, with no barnacles, large clusters, or excessive algae. Hollow oysters need to be eliminated by checking for cracks or holes and testing the sound. After shucking, an oyster with a good amount of water is preferred as it contains most of the flavor.

Connecting Work to Academic Learning

During his academic career, Corgan studied the concept of food circularity, which considers the entire life cycle of food, including its societal and environmental costs. Seeing this concept in action at The Grey restaurant and local farms was fascinating. He learned about the importance of oysters for ocean and marsh health and gained a better understanding of what being a certified organic farmer means and its impact on crops. With the recent hurricanes, he also became more aware of how the climate affects local farmers and the need for relief and support.

Advice for Seeking Scholarships and Internships

Internships are not just about boosting resumes; they are about experiences. Look for opportunities that align with your interests and goals. Don't choose them just for the sake of impressing employers. Even if you don't enjoy a particular job, realizing what you don't like is an important part of your career journey.

Having a Mentor

Corgan has been fortunate to meet many great professors and professionals throughout his career at the Chaplin School. He specifically highlights Dr. John Buschman, who teaches corporate social responsibility and is a leader in food rescue. Dr. Buschman has provided him with numerous opportunities and has helped him grow in the fields of sustainability and food circularity.

Looking Ahead

This internship has had a profound impact on Corgan's life and perspective. It has taught him the importance of living life in a way that makes him happy rather than just chasing a goal without considering the journey. The experience of getting food from its source, seeing it properly prepared, and sharing it in a way that celebrates the people and place has given him a new appreciation. As he begins his master's degree in hospitality as part of the Chaplin School's 4+1 program and aims to take a management position in the restaurant industry with a purveyor supporting the farm-to-table movement, he will carry this newfound wisdom with him.Dehoog prepares to check oyster cages on the marsh.Fresh oysters are collected in baskets.Dehoog harvests vegetables while a cat relaxes on her back.Fresh okra harvested by Dehoog is used at the The Grey restaurant.