I was searching for some recipes and Í found the forums... Lucky for me!! This is a great comunity and I've learned some things since I have been "lurking" here, not that I'm doing it anymore... :cool:
My life "à la Bocuse": well, the institut is very well equiped and I think we are very well prepared to enter the "real world". Furthermore, we make some training period each year (4 months) in real restaurants--> I've done it at Lameloise
, a 3 stars restautant, and I think this is one of the greatest advantages of being "a l'ecole", cause we can choose our own training-restaurants.
My future: I love the kitchens world, but I'm almost sure that a day I will want to move a little bit and leave the kitchens for a work involved with marketing, management... So I've planned to finish my year here, do my second training period for 4 months, go to the USA and work for a big hotel like four seasons or someting like that in the marketing, management or food and beberage department. Or maybe make a management school in the USA. Indeed, do you know a management school in the washington-boston area with a "one year" program in management???
Thanks in advance!