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Culinary Externship Advice

post #1 of 2
Thread Starter 

I have been working in the industry almost my whole life but was never formally  trained. I am starting Le Cordon Bleu- Sacramento next month and was wondering what the criteria or limitation are put on the externship. Are there a lot of restaurants willing to take students?

post #2 of 2

There are many because they can pay you less. Plus I firmly believe that the schools should not charg you for the time you spend on externships and not in the school.

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...

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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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