Jim,
If I remember correctly you the first American to work at Georges Blanc in Vonnas France. Can you share a little what that experience was like? As someone who has worked in France (Bourg En Bress, just down the street from Vonnas) I was wondering how you were able to set up the job at Georges Blanc. What were the hours and the experience overall like?
What suggestions do you have for young chefs (or older) who would like to go over to France or in Europe to work.
If I remember correctly you the first American to work at Georges Blanc in Vonnas France. Can you share a little what that experience was like? As someone who has worked in France (Bourg En Bress, just down the street from Vonnas) I was wondering how you were able to set up the job at Georges Blanc. What were the hours and the experience overall like?
What suggestions do you have for young chefs (or older) who would like to go over to France or in Europe to work.
Thanks,
Nicko
ChefTalk.com Founder
Nicko
ChefTalk.com Founder
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