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externship italy

post #1 of 4
9/13/05 at 2:03pm
Thread Starter 
hello everyone, I just recently started school at the california school of culinary arts, le cordon bleu culinary arts program in pasadena ca. Im going on my fourth week. I was a cook in the military for 4 years, just recently got out. now im looking to learn more on the Art of cooking.

Im interested in doing my externship in italy. It wont be until sept. or october of next year, but i was told to start gathering information as soon as possible.

so if anyone has any advice it would be greatly appreciated.
thank you very much.
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post #2 of 4
11/8/05 at 2:19pm

Italy stage

The ''externship'' you are looking for is called a ''stage''. These are extremely common...most good kitchens will have dozens.

Really good places are viciously competitive. It really helps to have an inside angle to the main chef or owner. The best way to get this is to work major culinary events....like the Masters of Food and Wine in Carmel. Once you have a single stage behind you, then the others come easily. Each place has different requirements for length of stay, etc. Some places want a year of your time, others will let you in for a month or two.

If you have no contacts (your school should help!), just buy a copy of the Michelin Red Guide for Italy, and start emailing and dialing. You must do research to know the names of the owners and chefs, etc.

Finally, you MUST speak Italian. My personal experience is that Italy is isolated from the main ebb and flow of the culinary world. This is good and bad. The regional cuisines are pure....but nobody speaks English, and no one is really interested in holding your hand. So get on that, and soon. Italian is a *****....it is not just Spanish with opera and pasta.

Good luck!
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post #3 of 4
11/30/05 at 3:44am
I just spent 4 weeks in Apulia buying regional wine & food for import in to the UK. Went for a lot of meals both in restaurants & peoples homes. The food is fantastic inasmuch as its fresh, brilliant quality & simply prepared. I found that each region is fiercly independent when it comes to its own dishes & any deviation from the method is greeted with animated discussion & debate (hilarious for an englishman)

Most of all the food is honest & I think is far better & true than perhaps any other cuisine. As far as working there, well why not but Im not sure how much craft you would learn other than to eat well & learn that the real skill here is to do not a lot with the ingredients but do it brilliantly. Viva Italia & good luck.
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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post #4 of 4
12/2/05 at 8:32am
I am in Italy and you should learn Italian as many people do not speak English but in the more touristy towns is not true. Also in the higher end restaurants they tend to speak English. In trattoria's and osteria's, English is much less common and you will not have help in translating any menus so beware of what you are ordering and learn the basic part of animals, fruits, vegetable and spices/herbs.

Did you ever think dragoncello could mean tarragon?
Super Casalinga
http://gia-gina.blogspot.com
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