Senior Internships

List of 9 items.

• April 29 - Austin Colm

  Since my last update, I have added over 100 hours of interning at Englewood Orthopedic Associates (EOA) and HMHN/Hackensack University Medical Center (HUMC).  While many of my daily tasks remain the same, some newly acquired skills have led to expanded roles.
  
  

  On operative days (Mondays) with Dr. Shah, I have begun to ease my way into more circulatory roles towards the end of cases. Last month, Dr. Shah and I developed a new system for compressing, wrapping, and icing patients immediately after knee replacement. Towards the end of each case, I gather necessary supplies and situate them on a Mayo Stand (an elevated instrument table), ready for me to apply after closure. We installed this procedure to reduce the amount of minor tasks for post-operative nurses. This is an application of the problem-solving skills we learn in educational institutions.
  
  

  On clinic days (Tuesdays) at Englewood Orthopedics, I have continued to assist Dr. Shah with minor tasks, such as MRSA cultures, handouts, scans, and physical therapy prescriptions. As time has progressed, I have come to better comprehend EOA’s process for evaluating and scheduling surgical candidates. More experience with Dr. Shah’s scheduling process has allowed me to help increase his practice's productivity by assisting with paperwork and escorting patients to the surgical schedulers. 
  
  

  I’d like to highlight an experience I had in Dr Shah’s operating room on Monday, April 21. Dr Shah consults with and designs products for Maxx Orthopedics, a company he started with his brother back in the early 2000s. Dr. Shah’s previous research and development projects were designing knee replacements small enough for female and Asian patients, who typically have smaller knees. One of their most popular designs is the Freedom Knee replacement.
  
  

  That Monday, I witnessed the implantations of the first Freedom Titan Knee Systems. The Titan is coated in Titanium Niobium Nitride. While knee replacement is a generally straightforward procedure, negative outcomes may occur in up to 1 in 5 patients. The Freedom’s coating is designed for patients with metal sensitivities as the Titanium blocks out the Chromium and Cobalt found in the standard Freedom knee. It was a pleasure to see the tail end of the Titans' design process.

  Below are some photos of Titan prior to implantation. Please note the gold color of the Titanium coating as the original Freedom knee is silver in color.

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  The rest of the week I still intern at Hackensack. Most mornings, I attend Step Down Unit Leadership Rounds with the Trauma Office. There, we check in to make sure the quality of the patient's stay is as optimized as possible. For example, if we hear that a patient has been waiting two hours to receive their breakfast, it would be reported at rounds and communicated to the necessary personnel who can rectify the matter. This is just one example of why applied communications skills are stressed at Golda Och.
  
  

  After Step Down Rounds, I head up to the Surgical ICU for three to four hours of rounds with the intensive care team. The treatment plans in the ICU, in concept, are not far off from a basic lab science class. Analyzing data, coupled with physical observations and published guidelines/, forms the basis for a firm strategy of patient care. Rounds, however, are not always a standing discussion. Over the past few weeks, I have observed several bedside procedures in the ICU, such as bronchoscopies and tracheostomies.
  
  

  My afternoons are usually spent in the trauma office working on research projects and planning events.  In my last update, I mentioned several projects that I've worked on. The posters that I designed as adjuncts to research abstracts are being presented this week at a traumatology convention in Las Vegas. Moreover, the previously mentioned literature review on pediatric radiation exposure has evolved into a presentation that will soon be presented at a nursing research meeting. While my role may not be the largest, I feel a strong sense of accomplishment knowing that my contributions are positive and add to scholarly progress. I’d personally like to highlight my experience in Mr. Kesser’s senior research class, as I have utilized many of the skills he taught me.
  
  

  Further,  I've been working closely with the injury prevention team. Each month, we host a table in the children's hospital, promoting safe practices on bicycles, offering car seat checks, and providing swimming lessons for underprivileged children. I've participated in two of these events so far and feel very honored to do so. 

  To date, I've also co-taught four sessions of Stop the Bleed, a campaign set forth by the Department of Defense in partnership with the American College of Surgeons, teaching everyday Americans skills to mitigate life-threatening bleeding. Several more of these events are slated for the coming weeks. This was a significant experience as I further honed my public speaking skills. Additionally, I was introduced to the campaign back in 2023 and enjoy coming full circle by teaching these sessions. I plan to continue working with HUMC’s injury prevention team beyond my internship, as we have courses scheduled for late spring and early summer.

  

  
  
  

  Lastly, on Friday, April 25th, HUMC hosted an Advanced Trauma Life Support (ATLS) class to certify their staff. At the beginning of my internship, I was made aware of this and offered the opportunity to help prepare supplies and audit the course; naturally, I accepted. In the weeks leading up to the event, I assisted the trauma office with manufacturing simulated supplies for the circulation section of the course. However, my role did not just end there. I volunteered to be a simulated patient for the adjunct examination session, allowing course members to practice FAST (Focused Assessment with Sonography in Trauma) on me. By volunteering, I supported a hands-on component of the certification, facilitating application of the participant's knowledge in a controlled setting. 
  
  

  Included is a picture of the session depicting one of the attending trauma surgeons instructing a group of PAs and Medical Students. 

  I am most thankful for the learning experiences provided by both Englewood and Hackensack, and look forward to the remainder of my Internship. Look out for my final blog update in the coming weeks. 

  

   

• April 28 - Sophie Schall

  I’ve never really known what I want to be when I grow up, but I’ve always loved working with kids. Throughout my time at the Lower School, I’ve come to truly understand how much of an impact the early years of education have on a child. These are the years when important skills are built, not just academically but socially as well. Being part of that process has been both eye-opening and incredibly rewarding.
  
  

  This internship has given me the opportunity to see firsthand what it takes to teach younger children lessons that will stay with them for years to come. I’ve gained a deeper appreciation for how much thought and care goes into each moment in the classroom and how much work teachers put into each and every lesson. It’s also made me consider elementary education as a career path, something I had never thought about before. I’ve learned that teaching children is one of the most important jobs out there, as it can shape not just a student’s academic success but also their self-esteem and love of learning.
  
  

  I believe I’ve positively impacted the classrooms I’ve helped in by adding extra support, introducing a new dynamic, and showing a genuine love for helping students grow. Whether I’m going over a lesson with a student one-on-one, helping with letter and sentence structuring, or assisting with classroom activities, I’ve found that even small moments can have a big impact.
  
  

  Being in the classroom has given me a new perspective, not just on teaching but on the importance of those early school years. I love being there to help inspire these children, encourage their confidence, and help them find joy in learning. I can genuinely see myself pursuing a career in education and making that same impact on future students.

• April 22 - Ester Golan

  Living far away from my family has been one of the more emotionally challenging parts of this internship. There are days when I’m on my feet for 15 hours straight—running around the restaurant, juggling media content, packing orders, handling the register, cleaning up, and trying to make sure everything runs smoothly. By the time I get home, I’m completely drained, and sometimes all I want is to be back in my own home with my family, just relaxing and feeling that sense of comfort. It’s easy in moments like that to feel homesick, to wish for a little familiarity, or even just a hug from my mom. But despite the long hours and missing home sometimes, I know how lucky I am to be doing this. I remind myself daily not to take this experience for granted. I’m gaining so much—real-life expertise, business skills, media knowledge, and more. It’s not every day you get to live and work with your best friend, help run a growing restaurant, and be part of something that’s starting to take off. It’s been intense, but it’s also been incredibly meaningful.
  
  

  Another major thing I’ve learned during this internship is just how challenging customer service can be, especially in the food and catering industry. There are days when we deal with customers who are just straight-up disrespectful—talking down to us, yelling, or treating us like we’re not actual human beings. I’ve had to learn to bite my tongue more times than I can count, and that’s not easy for me. If you know me, you know I love to talk—and that’s honestly an understatement. I’m expressive, I speak my mind, so staying silent when someone is being rude, entitled, or completely unreasonable is something I’ve had to train myself to do. But what frustrates me is how normalized it is for service workers to be treated poorly, like we’re less than just because we’re on the other side of the counter. Yes, we’re here to provide a service. Yes, we want to make your experience great. But that doesn’t mean we’re not human beings with limits and emotions. This isn’t just a problem at our restaurant—it’s something I’ve noticed in so many parts of corporate America. It’s a mindset that people have, and it needs to change. We need to change. Respect and kindness should be the baseline, not something that has to be earned. I’ve learned so much from this job, and one of the biggest lessons is that how you treat others, especially those in a service role, says a lot more about you than it does about them.

• April 10 - Ester Golan

  My internship at Zoares Kosher Grill has honestly been such a wild and amazing experience. I run all the media management for the restaurant, and we’ve had a few posts go viral on Instagram—with over three million views combined. Ever since those videos blew up, the place has been packed, like no walking room, no available seating, nonstop orders kind of packed. It’s been both a blessing and a bit of chaos for this small, family-owned spot. On top of social media, I hop in wherever I’m needed—whether that’s running the cashier, prepping food, packing up Uber Eats orders, or just doing whatever needs to get done when things get super busy (which is pretty much every day now). It’s been so cool to actually see how social media can make such a real difference in a business, and I’ve learned so much about how it all works behind the scenes.
  
  

  What makes it even better is who I get to do this with. Silvia Zoares, the owner, is one of my oldest friends—we grew up together in California and now we get to live and work together in Brooklyn, which still feels kind of surreal. Along with her sister Shiri, the three of us run the restaurant every day of the week. It honestly feels more like family than work most of the time. It’s not always easy—running a small business has its ups and downs for sure—but having people you love and trust around you makes all the difference. I’ve learned a lot about social media, business, and just how much effort goes into making a place like this run. It’s been exhausting, hilarious, stressful, and so rewarding all at once—and I feel really lucky to be part of it.

• April 7 - Joshua Shalumov

  Over the past couple of weeks at EJ’s Place, I’ve started to realize that being in a kitchen is more about mental sharpness and self-awareness than I used to think. I came into this internship already knowing how things work around here, but being in this new position has helped me develop my skills in a more focused way. One of the biggest areas where I’ve grown is in avoiding quick, silly mistakes, the kind you don’t really notice until they’re already causing problems. In the kitchen, those mistakes can slow everything down, whether it’s misplacing an order, burning something, or just grabbing the wrong item at the wrong time.
  
  Now, I’ve gotten better at staying focused under pressure, especially during busy rushes. Before, I used to get a little thrown off when orders piled up, but lately I’ve been able to stay calm and efficient, even when the kitchen’s packed and the phone’s ringing nonstop. I’m learning to prioritize, communicate faster with others, and stay locked in without panicking. These aren’t flashy skills, but they’re the kind that make a real difference when things get hectic.
  
  In terms of contributing to the restaurant’s productivity, I think the best thing I’ve brought to the team is my reliability. I know the rhythm of the place already, so I can jump into almost any task without needing extra direction. Whether it’s making fries, prepping pizzas, or handling inventory, I can keep things moving so others can focus on their own stations. Even though I’m still technically “learning,” I feel like I’m pulling my weight and helping the rest of the staff stay on track. That balance of learning while still contributing is something I’m proud of.
  
  What’s interesting is how some of the things I’ve learned in school at Golda Och Academy have helped me handle this internship better. It’s not just about knowing facts or writing essays—school has taught me how to think clearly under pressure, manage my time, and take ownership of my work. At GOA, we’re expected to stay organized, meet deadlines, and keep up with multiple responsibilities. That’s not so different from a busy kitchen. If you lose track of what you’re doing or wait too long to take action, you fall behind.
  
  In classes, especially the ones where we do collaborative work or projects, I’ve learned how to communicate clearly and step up when needed. That has translated well into working at EJ’s, where you always have to be in sync with the team, even when things get chaotic. You can’t just do your own thing and expect everything to work out, you need to pay attention, adjust, and stay ready.
  
  Overall, this second week has reminded me that every shift is a chance to get sharper. It’s not just about doing tasks, it’s about doing them better every time. That mindset, along with what I’ve gained from school, has helped me level up both in the kitchen and beyond.

• April 7 - Sophie Schall

  I chose to do my internship at the Golda Och Academy Lower School. My position is similar to that of an assistant teacher or a teacher's helper. At the beginning of each week, I am given a schedule divided into periods. I rotate throughout the day between different sections. Some days it’s Pre-K, then Gan B, then a first-grade class. Some days, I help supervise recess either indoors or outside on the playground.
  
  It’s always a treat watching the kids run around freely playing and I love to see them laugh and listen to the adorable and often hilarious conversations they have with one another. There have also been times when a class would split into groups and I would go over the material with some of the students. This has really helped me gain experience of what it’s like to really teach children and understand how they learn best. The lower school teachers have come up with so many creative ways to keep the students engaged and interested in learning. 
  
  Just this week I played snap word fishing with Gan B, a fun game that keeps the kids attentive while also teaching them valuable vocabulary. This week, the classes focused on preparing for Pesach and learned about all the steps that go into making a Haggadah. Every day in first grade, the kids would add a new page, excitedly anticipating their finished books that they would bring home to their own seders.
  
  I chose this internship because I have been working with children for many years now as both a babysitter and a counselor, and it is something I am very interested in. I find working with children to be incredibly fulfilling because it's so rewarding to know that I helped a student understand a concept they once found challenging. These young children create such positive and fun working environments that make every day feel like the most amazing opportunity. I’m really grateful for this time I have in the Lower School and am looking forward to the next few months.

• March 20 - Yakir Schlosberg

  For my internship, I worked at O Dibella Music in Teaneck/Bergenfield. It is a music store that sells instruments, both used and new; provides lessons; and has a basement repair shop for all instruments. So far, I’ve been working by helping out around the store. I do things like move boxes, tune instruments, and organize inventory. For example, I had to organize an entire case of electric guitar pedals or I had to check if amps were plugged in. There have been a few instances where I have had the opportunity to help customers, too, but I need to gain more experience with the products to help me be more helpful.
  
  I wanted to work here because I wanted an internship that was related to my love and passion for music. I wanted to be in the music industry which will both help with my future career and give me valuable experience. While at this store I try to learn as much as I can about how it runs and how the industry works from the sales and repairs perspectives. Many different people come into the store, from small kids to seasoned veterans, and it’s fascinating to see how everything runs smoothly and efficiently. 
  
  While here, I hope to accomplish many things. One of these things is I want to have a solid grasp of this side of the industry and to understand how it works. I think understanding this part of the industry will be a great help for me in my future career and just in general for my personal knowledge of music and the world. 
  
  Secondly, I want to have a space where I can be around lots of different instruments and see how they work. Being in this store lets me be around instruments like double basses, accordions, and 12-stringed guitars. Being so intimately around these instruments gives me a greater appreciation for how they work. Additionally, it gives me an understanding of how different jobs work. I now have a greater and deeper understanding of the workings of stores and of establishments in my community. I see how it really is a well-oiled machine, or at least should be, and I see how an establishment like this functions. 
  
  Finally, it gives me something to do every day that is part of my routine but isn’t tied to any external events. My parents are very hands-off with this and my peers at the store aren’t really picky so I could easily slack off at this internship. But keeping myself in check when no one else is will be helpful to my long-term academic and professional development. It will help me keep a clear schedule and to know what I have to do and when I have to do it. 

• March 18 - Austin Colm

  During my Senior Internship, I plan to explore my interest in health care, particularly surgery. My goal is to gain experience in clinical and academic settings, while learning from experts in the medical field. I aim to develop the skills and experience that will serve me well years down the line. This early exposure will help me to build a strong foundation for my future career in surgery.
  
  

  In order to experience more diversity with health care settings I have chosen to split my internship hours between Englewood Orthopedic and the Hackensack Meridian Health Network.
  
  

  At Englewood, I shadow and assist Dr. Asit Shah, MD PhD, Chief of Orthopedics. On most Mondays, I shadow Dr. Shah in the operating room. There, I learn about sterile procedures and proper charting practices. I will work with him on joint replacements. Often, I collect bone fragments, sort them, and place them into specimens before being sent off to pathology. 
  
  

  Most Tuesdays, I will be with Dr Shah at his practice in Englewood Cliffs, where we see well over 40 - 50 patients per day. Some of these are for pre-op consultations and post-operative follow-up, and others are for an in-office procedure. In addition to learning human anatomy and physiology when reviewing images and tests, I have a few roles in patient care including handling patient forms/handouts, collecting preoperative MRSA cultures,  and assisting with injection procedures. 

  
  For the rest of the week, I will be at Hackensack University Medical Center working with the Trauma Surgical Critical Care and Injury Prevention division. While at Englewood I have the pleasure of interacting with patients during their treatment, I am more behind the scenes at Hackensack, observing the ins and outs of a hospital system and collaborating on various research projects. 
  
  

  Most mornings, I attend rounds in the Surgical Intensive Care Unit (SICU). During SICU rounds, I observe how the care team (Attending Physician, Residents, PA-C, RN, etc.) discuss each patient's history and current status as well as adjustments to their treatment. So far, I have been warmly welcomed, and the providers seem glad that I am eager to learn. 
  
  

  After rounds, I head to the division office, where I work with Trauma Operations Manager Sarah Monchar, PA-C. Typically, she asks me to attend hospital leadership meetings with her. The topics tend to range from patient satisfaction scores to major safety issues. 
  
  

  Later in the afternoon, I work on research projects related to critical care and injury prevention. I have enjoyed working on several of these in the past two weeks. Some of my contributions include: designing posters for scholarly articles presented at conferences, establishing official protocol for patients who received contaminated blood products, and beginning a literature review on paediatric radiation exposure, collaborating with physicians, residents, and medical students on research initiatives. Looking towards the future, I have been asked to co-teach Stop the Bleed classes at local Bergen County High Schools and Community Centers. So far I have learned a lot and I look forward to the rest of the spring.

• February 28 - Joshua Shalumov

  My internship is at EJ’s Place, a pizza and Italian restaurant in Teaneck, New Jersey. This is not a new place for me—I’ve been working here for about two and a half years—but this experience is different. Instead of just showing up for work, I’m now looking at things from a learning perspective. I’m transitioning from being a clerk to someone who’s actually learning how to cook. This means I’m not just doing what I already know, but paying attention to new details, new skills, and new responsibilities.
  
  At EJ’s Place, my responsibilities are varied. Some days, I might be handling inventory, making sure we have everything we need for the day. Other times, I’m preparing food, whether it’s putting together salads, cooking fries, or making pizzas. Cleaning is also part of the job, but that’s expected in any kitchen. Since this is a restaurant, everything needs to be done efficiently, and everyone has to work as a team to keep things running smoothly. I’ve always understood that from a worker’s perspective, but now I’m seeing it from a kitchen management perspective, which is new to me.
  
  The reason I wanted to intern here is simple: I already have experience here, and I wanted to build on that. A lot of people start internships at places they’ve never worked before, but I liked the idea of improving my skills in a familiar environment. It’s easier to focus on learning when I don’t have to get used to a whole new place or a new team. I already know how things run at EJ’s, so now I can spend my time figuring out how to improve what I do rather than just learning the basics.
  
  Even though I already knew what to expect, this experience has still been a shift for me. When you work a job, you just do the tasks you’re given. But now, I have to look deeper at what I’m doing—why certain things are done a certain way, how ingredients are prepared, how the kitchen is organized. I’m starting to see what makes a kitchen efficient, and I’m realizing that cooking is more than just knowing how to make food. Timing, preparation, and organization all play a huge role in running a restaurant.
  
  One thing I want to accomplish by the end of this internship is to become more skilled as a cook. Right now, I know how to handle different food items, but I want to be more confident in technique and execution. Whether it’s making pizza dough the right way, cooking at the right temperatures, or balancing ingredients properly, I want to get better at it all. I also want to understand the business side of things—how inventory is managed, how orders are planned, and what goes into making a restaurant successful beyond just the food.
  
  So far, this internship has aligned with my expectations. I already knew what the job was like, and I knew what I wanted to get out of it. The biggest difference is how I approach it now. Instead of just working, I’m learning, and that shift in mindset has made a big difference. By the end of this, I hope to be a better cook, a more efficient worker, and someone who understands how a restaurant really functions behind the scenes.