I need some advice. I have been to Europe for 6 months, went to culinary school in Lyon, France. I ate at 5 michelin starred restaurants in Europe and I learned a lot by just eating at them. I read and ate as many of the local dishes as I could, but after returning to the US, I feel like I didn't absorb as much of the cuisine as I could had.
I am planning a trip to Asia in the fall and I was wondering what other chefs do when they are abroad to absorb as much of the cuisine as possible. Should I focus on doing stages? Should I try everything in sight? Take notes as often as possible?