Externships???? - Page 2

Im a student at Le cordon Bleu in dallas tx. im currently not working in the industry. But i have my externship coming up in May 2012. i need some ideas where to do my externship...i want to work with an unknown chef. so if anyone has any ideas please feel free to respond to my post. Any chefs need or want a willing culinary student to come and work in their kitchen im ready and willing.

Hi, Student Chefs Abroad has exciting externship opportunities in England. StudentChefsAbroad.com

Hello, I saw your question about externships in Italy, I am a culinary student at le cordon bleu dallas tx, I am wanting to do my externship in Italy as well and have yet to find any solid information to get the ball rolling, I still have awhile as I am on my 12th week of school, but I know it takes time to get all the affairs in order so the sooner I learn the information needed the sooner I can be ready, I was wondering if you were able to get any information in regards to the subject, any help would be greatly appreciated, thank you.

Hello, I can't help you with an externship in Italy; however Student Chefs Abroad places culinary students in England's award winning restaurants. There are many advantages to doing your externship in England. Very importantly there is no language barrier! Do you speak Italian? There is nothing worse than working in the restaurant kitchen during a busy and stressful service and the Chefs call out to you in Italian and you can’t understand what they are asking you to do. Not speaking the language puts you at a disadvantage and makes it harder for you to learn. The participating restaurants that I work with specialize in “Modern British Cuisine” influenced by Mediterranean, French, Asian and Indian food and by celebrity chefs. Far from the stereotypes of the past, this cuisine emphasizes fresh, local ingredients and innovative, elegant presentation. Many of the restaurants raise their own chickens for eggs, have their own vegetable gardens, a few of them even have their own farms. The chefs rotate out into the farms. This is a great way to learn about ingredients starting with how they are grown to how they become used to make incredible dishes. The kitchens are smaller and you work side by side with some of the top chefs in England. What a fantastic way to learn and to be mentored! There are so many other advantages I would love to talk to you about.

I'm a culinary student at Le Cordon Bleu - Miami.  I will be starting my externship in May so I'm beginning my planning now.  So many of our students here got stuck without an externship when they finished the restaurant rotation at the school that they took anything - Sports Bars and Grill's, Chilpote's, Chili's, etc.  Nothing wrong with that if thats what you want.  I'm aiming at high end international resorts, respected culinary TV shows prep, Michelin stared restaurants/Chefs, Beard award winning Chefs, overseas international cooking, big name restaurants (such as The French Laundry, etc), etc.  Asking for any ideas, leads, etc.  Check out my FB page.  Thinking about starting a blog just on the subjuct of Culinary Externships and how to get the best for your goals.

Chef Clarence Shields