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externship for early 2015 help (chefs and students)

post #1 of 10
Thread Starter 
Hello everyone!
Im currently a student at least cordon bleu in Minneapolis. I've been through 2 semesters and starting my third next week. I am confident in the fact that this is what I want to do for the rest of my life. I'm a very good student with a 4.0 goal and I work very hard in school. I'm also working in a higher end restaurant in my town at the same time along with driving an hour and a half to get to my classes each day. I'm quite serious about the culinary world. I really want my exturnship to be the same.

I would really like to do something outside of Minnesota since I've never lived outside the state. Im also interested in American cuisine, farm to table restaurants, and molecular gastronomy. Any of these options would be great! Problem is I'm having a hard time finding options. Can anyone give me some suggestions for some good exturnship and I'd like to hear from some chefs and see what they are looking for when they look for an extern.

Any help would be greatly appreciated.

Thank you.
post #2 of 10

Hi, I saw your post and thought I would jump in. As far as the farm to table concept goes have you looked in NYC or California. I know in the wine country there is a big push for this concept as well as the LA market. You could also get some american cuisine/fine dining experience in California. I would get on line and play around looking at restaurant sites and I would watch stuff on the cooking channels they spotlight a lot of places.

post #3 of 10
Look onto Sacramento, there is a huge farm to table movement going on there. Check out the Grange, the kitchen and Ella are all great restaurants that have been leading the movement there, plus its a smaller city and hopefully get into a better place with more time learning with the chefs
post #4 of 10
Thread Starter 
Thanks guys! I have been looking in California quite a bit due to their wide variety of farmers markets. I could only imagine a lot of restaurants would jump into the movement for better food quality. smile.gif
post #5 of 10
Quote:
Originally Posted by mdal2684 View Post

Thanks guys! I have been looking in California quite a bit due to their wide variety of farmers markets. I could only imagine a lot of restaurants would jump into the movement for better food quality. smile.gif


When better food quality translates into improved profits, they will.

 

Remember, successful restaurants make MONEY, food quality is only one factor, and often not the priority factor.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #6 of 10

Portland, OR has become huge on the farm to table movement and their culinary scene is on the map. I am always so excited for the next time I go back there to try new restaurants. I also here wonderful things about the Bay area (near San Fransisco), and how wonderful the farmers markets are. Honestly though, The south incorperated farm to table in their lives long before it was a fad. There are some really beautiful farming areas with great food to be had. My vote would be Portland though. Not only is it an amazing city but one pf the cheepest "culinary cities" in America.

post #7 of 10

Be sure to check out Austin TX!

I moved here to pursue my passion and its paying off highly. It's proving to be a great city for young aspiring chefs.

post #8 of 10
Austin, TX is where my family and I are moving. I'm start Auguste Escoffier Culinary School in January. Currently live on Houston, TX. Austin is a place to really look into as sweetdee said.
post #9 of 10

Manhattan Beach, California .

 

Try looking into MB Post it it is a great restaurant and you would love the area and when I worked there they were always taking interns from le cordon bleu Pasadena.

post #10 of 10

The Greenbrier Sporting Club in White Sulphur Springs, West Virginia or The Greenbrier Resort in the same city. Much of our proteins (especially beef) and produce come from within the county. Cheap cost of living and some extremely talented Chefs. Google them if you haven't heard about them.

 

Your school should also be able to help you, especially if your GPA is so good. That's how I found mine when I was in school. Spring, summer and fall are the best times to do an externship/internship here. If your interested, I can help you set one up for the Sporting Club. Good Luck!

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