I have been working as a line cook for about 3 years working in kitchens in the US. I have just graduated from culinary school in the US and I will be attending the Paul Bocuse Institut in Lyon starting on May 14th for 6 weeks. I need some advice on learning as much as I can about Italian, French, and Spanish cuisines while I'm over here for 6 months. I was thinking about eating at restaurants and depending on how good their food is, asking them if I could observe/stage for a night or two. I was also thinking about the possibility of a stage/internship through the connections of the Paul Bocuse Institut. When chefs travel to new countries, how do they learn the most about that countries cuisine? I have been taking brief notes about each dish I eat and I usually take pictures, but I don't think this is enough.
If you guys have ANY advice on this please let me know because I'm trying to make the most out of this trip. P.S. I only speak English.