An American Cook in Europe

Discussion in 'Professional Chefs' started by lefty, Mar 7, 2012.

  1. lefty

    lefty

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    Line Cook
    Hey There!

    So, I'm traveling to Europe in a couple weeks.

    I'll be in Barcelona and other various points throughout the continent for almost a month.  I figured I'd be a fool to not stage while I'm out there, right?  Right.  

    So it is that I ask that I could pick some of your brains to see if you have any advice/leads/cultural pointers/etc for a lady such as myself.  

    Other than the usual gear one would need (knives, shoes) do restaurants out there supply whites as well or is that something I should pack?  Will the language barrier be a massive problem (I have kitchen Spanish, but am far from fluent otherwise?)  Is being a girl in a professional kitchen common or relatively rare? Should I walk in to a place that strikes my fancy and ask to speak to a chef or sous?  What is the acceptable hour to do this?  Should I bring a resume just so these people know I'm not a total shoemaker?  Will the fact that my resume is in English render the previous query irrelevant and/or stupid?  What other questions am I not asking?  Can you tell me what they are, then answer them?

    Also, if you have a favorite spot for paella/tapas/jamon/anything else I should eat, now's the time to blow it up.

    You guys are the best!  

    XX

    Lefty
     
  2. pirate-chef

    pirate-chef

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    Professional Chef
    Sadly i cant comment much n spain. my experience going through scandinavia has been that honestly..... Chefs are chefs anywhere i have been. if the place has lunch service.... dont pop in during lunch. figure when it might be slower and pop in for your chance. a lot of chefs i know are multi lingual here so bringing your cv may breed some thought but also unless its a very well known place it means very little when your half a world away i know this well. As far as clothing its hit and miss i have worked for places that fully clothe you and others i have worked for that offer absolutely nothing so best word is to bring a set of whites just incase and it helps make you look a bit more prepared. And last but not least as far as being a woman in the kitchen its like anywhere there are some guys against it but i think people are more open. the executive i work under is brilliant very well respected and a 30 year old woman so i wish you the best of luck if i can help anything let me know.