Four Seasons?

The rumors swirling in the past week are apparently true: the chef instructors seem to have arranged for me to do a two-week externship at the Four Seasons Silicon Valley in the next few weeks. My mentor and I toured the kitchen on Thursday and saw lots of stuff like this: an entirely different standard. Another meeting, this time with the Executive Chef, and I'm apparently in. Not something I would've expected just a few months ago. This will be my eighth week of culinary school, and already I'm slated to work in what is a highly respected kitchen, and one that is known for big talent, but tempered egos, unlike what one reads about in popular kitchen-centered exposes.
Nerve wracking and somewhat overwhelming; but I have no complaints (to say the least).
It does bring to mind the not unwelcome question: what's next? I love what I'm doing, and will miss some of my colleagues a great deal when the program is over. But the goal (obviously) is to find work, and I look forward to it. What will it be? Four Seasons? Corporate catering? Personal chef assistant? Regardless, I'm more confident than I've ever been in my career that it will work out as I choose; not a bad position to be in.