Iam starting chefschool in 4 weeks and am already starting to think about which type of restaurant/ which restaurant to choose to work in.
In my program I will have the opportunity depending on my grades etc to choose a restaurant any type in many cities all over the USA and many cities in the world.
Anyone have any feedback about their experiences?
Thanx in advance
Danielle

From my experience I found the following to be true. For my internship I picked a high-profile restaurant with a famous chef and cook book author.

After my internship was over and I interviewed at other restaurants the chefs almost always commented they were impressed on my intership selection. I think it only helps to get your food in the door. Plus, it's a great learning experience to work under a proven & successful chef.

[Greg]

High-profile, yes, but not so high-profile that you never actually work with them. Examples would be Flay, Puck, Ducasse, Lagasse, et al.
I would also try to find out how well-rounded of an experience a place will give you before committing. Interning at Essex House looks good on paper, but not so good for your education if all they let you do was peel potatoes.

so what do you suggest?
the 4 weeks of starting school is now 3 days away...
I can go anywhere in the world.
Thanks
danielle

[layjo]

I would think it would probably better to check out the local food scene...maybe get some leads and info from your instuctors about the hotels, clubs and restuarants around your area. Just my thinking and what I have been able to do locally is because of my financial situation.

Go with where you want to go. I did my externship in a rather high profile house, and was fortunate enough to have a chef who believed in teaching. Externs did rounds of all stations.

i believe that the key (as in any interview) is to interview THEM as much as they interview YOU. There are places that look at externs as free (or really cheap) labor. So keep your eyes open. I actually talked to some externs that were present when i went for my interview. That really helped me make my decision.

HTH,
T.

[Chef David Simpson]

Maybe you should get to school first, then worry about this other stuff a year into the program. Slow down my friend and take it easy.

The reason Iam so overzealous is the fact that Iam currently maintaining a fulltime status at the hospital.
My vacation requests for 2001 need to be in by March of this year.
Iam hoping Iam also accruing vacation time and need to put in a request for a 6 week vacation ahead of time.
My internship will be during the thanksgiving and x-mas holiday and makes the avaialbilty a double whammy.
Ofcourse there is the issue of seniority.
I am wondering where would be a good place outside of Portland, OR ahead of time.
If I stay here I will not bother to ask for vacationtime.
I'll just work my regular schedule.
Thanks for the input.
Danielle

[This message has been edited by chefteldanielle (edited 01-05-2001).]