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Externships and Traveling to the EU

post #1 of 6
Thread Starter 

Morning,

 

I am currently enrolled at LCB Sacramento and am half way through the program.  I need to set up an externship, and idealy want to be somewhere north of SF.  I've heard there are two types of kitchens out there... angry chefs, and teaching chefs... I can handle the yelling, but why get screamed at everyday if you don't have to.  Any Ideas on a Micheline Stared restaurant with a down to earth chef?  

Also, I am looking forward to moving to Europe in a year but have no connections for jobs... any ideas???

 

Thanks, 

Chris

post #2 of 6

Guys are waiting on line for this.

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 #3 of 6

Can't your cookery school give you ideas regarding externships in Europe?

 

The fact is:  as I think I've already told you,  the system for working in any EU country nowadays is difficult - just like any European trying to get a work visa for the USA.

post #4 of 6
Thread Starter 

You did you did.  I'm new to this forum, and though if I posted my questions in the "culinary students" page I might get some different perspectives... Your advice has been helpful, I'm just gathering intel so I'm prepared : )

post #5 of 6
Thread Starter 

Chefedb,  

 

"Waiting in line"?  As in there's no hope?  There must be a way...  Would Hotels be a better option?

 

Thank You

post #6 of 6

First of all  years ago going to Europe was the way to go even  I did it, but that was the 60 s.  Today this country has cuisine as good as there. We have come a long way over the years and have fostered a good group of dedicated culinarians who really have elevated the US.  Look at Keller, he started here in Palm Beach and look at him now.

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
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