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Externships???? - Page 2

post #31 of 48

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.

post #32 of 48

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

post #33 of 48

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.

post #34 of 48

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.

post #35 of 48

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


Edited by Clarence Shield - 2/17/12 at 12:24pm
post #36 of 48

Hello, everyone! I attend Lincoln Culinary Institute in Hartford, CT.  My externship will not start till the end of March 2013.  It is far off.  But, my list is already started.  Trying to get accepted down south, preferably Florida.  WDW is at the top of my list, with Four Seasons, Gaylord Palms, Ritz-Carlton, and Waldorf Astoria rounding out my "Top 5".  If anyone has had experience with the last four programs, let me know! 

post #37 of 48
Quote:
Originally Posted by emcclay View Post

Hello, everyone! I attend Lincoln Culinary Institute in Hartford, CT.  My externship will not start till the end of March 2013.  It is far off.  But, my list is already started.  Trying to get accepted down south, preferably Florida.  WDW is at the top of my list, with Four Seasons, Gaylord Palms, Ritz-Carlton, and Waldorf Astoria rounding out my "Top 5".  If anyone has had experience with the last four programs, let me know! 


Try to get some work at Briccos. I just moved out of Hartford, and attended Lincoln (left after being told I didn't have time for cigarette with three hours for as many dishes and that if shellfish don't open simply crack them open and plate away). They won't pay you immediately, but if you go in and prove you can get things done you will have an amazing opportunity to learn. Grants is slower but hard to get a job in, and I never had any experience at trattoria. The guys at Bricco know how to get things done and will certainly teach you alot if things if you are willing to ask questions and listen to answers/criticism. Try to piggy back a few days of work with school, is tough on sleep but worth it. life is much different in the kitchen than at school, better to see the grind before making the commitment to move. I've seen many of people with diplomas walk in and fail, but dismiss criticism as if they learned it all already, when in the kitchen you are never done learning.

some things Lincoln just can't get you ready for, four hundred at Bricco will help fill those gaps. It would throw done extra money in your pockets and give you a great head start on the rest of the pack piling out of the printing presses.

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post #38 of 48

Currently, I have a student enrolled in my externship program to England from Lincoln Tech. He will be going to England mid July and staying for six months. I placed him in a two rosette starred restaurant. There are many advantages to doing your externship abroad in England. Very importantly there is no language barrier! The participating restaurants that I work with specialize in “Modern British Cuisine” influenced by Mediterranean, French, Asian and Indian food and by celebrity chefs. Modern British 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 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. Having done an externship in an award winning restaurant in England will be invaluable on your resume. It will demonstrate that you are extremely motivated and serious about your career. You will stand out. Please contact me if you have any questions or anything that I can help you with. StudentChefsAbroad.com

post #39 of 48

Try the Breakers in Palm Beach

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #40 of 48

Hello my name is Shawn and I am in Culinary School in Orlando Florida, this is the end of my program if I don't a externship by the 25th of August I will not Graduate.  I am a hard worker and fast learner.  I have lots of experience in the cooking  arena.  Can someone please help me? 

 

Shawn

<edit - PM me>

post #41 of 48

I attend LCB and currently work at Cotton Patch Cafe. I am looking for an externship site. Where did you complete your externship?

post #42 of 48
For the best experience go for the best experience...not the money.

Trust me. Better to be poor now than later. Ask me any question. I'm an open book of 19 years experience
post #43 of 48

Hi! Student Chefs Abroad places culinary students and recent graduates in England's award winning kitchens for their externships/internships. This is a very exciting opportunity for students to learn a new cuisine culture, new techniques, and experience living abroad. The Visa that students get to go over is good for up to six months. I customize the internship to meet your school's requirements including length of stay. Spring and Summer enrollment is now open. Please visit my website to learn more. www.studentchefsabroad.com and email me at info@studentchefsabroad.com.

 

Mara Mehlman,

founder of Student Chefs Abroad
 

post #44 of 48

Just an update - I was accepted into the Disney Culinary Program for baking and pastry.  Heading down in 11 days!

post #45 of 48

Bison Creek Ranch, Montana.  However, May, might be a bit earlier.  We are open for summer business.  Still willing to accept some help over the summer if you're interested.  If you want some more info, feel free to contact me.  Aaron.  aaron@bisoncreekranch.com

post #46 of 48

I am starting school on the 6th and we were told to start thinking of our externships.  So, just wondering what bakeries offer good externships in Chicago so I can start vetting myself to them.  Thanks

post #47 of 48

I realize you have a business to promote, but could you possibly refrain from responding to every externship question with an answer about how your $1000 cost program is wonderful?

post #48 of 48

Greetings. My husband and I are Students at Le Cordon Bleu. Our externship starts in Jan 2015. We would love to do the exchange for the Cancun externship with the student coming here for internship. Can you please let us know what we need to do.

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