When reading about famous chefs, they always insist travel is the way to broaden your culinary horizons. I don't disagree.
However, given the notorious low pay (and long hours) in the industry, how do you pay the rent and bills and still have time and money for travel?
I've been all over the US but even a weekend trip costs more money than I can currently spare. A European or South American trip is completely out of the question.
So my question is, if you are in the industry and yet have the time and money to travel, how do you do it?