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Interning in Boise Idaho

post #1 of 5
Thread Starter 

Hi all.

 

I'm 51 years old and making a career change from flooring to cooking. I was accepted as an intern at a local French restaurant (Le Coq Rouge) under Frank Bacquet.

 

Sure am hoping that this is not too late in life to make such a change.

post #2 of 5

Hi Frank, and welcome to Chef Talk. If you hang out here in the Culinary Students' forum, and also use the search tool, you'll discover others in the same boat as you. Good luck to you! Determination is an asset you can't get from a student loan or anywhere else. thumb.gif

 

Be sure to check out the other parts of the site besides the discussion forums. This place is rich with 10+ years of information. Let us know if you have questions about the site.

 

Welcome!

Mezzaluna

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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 5
Thread Starter 

Thank you for the welcome and advise. I am Barry and am working under Franc ( I misspelled his name).

 

 

post #4 of 5

:) wishing you the best with the transition!

 

Happy Cooking!

Tulzie

post #5 of 5
Thread Starter 

Thank you Tulzie

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