Hi everyone. What does the title of this thread evoke for you? I'm looking for feedback about this concept. I'm hoping to hear, particularly from young chefs (younger than 30), as to the interest level in doing a short culinary exchange in both NYC and Cuba. - Does this sound fun? Useful? Helpful to your career? - Does Cuban cuisine excite you? Or at least the prospect of going there to learn from Cuban chefs? - Would you apply for this program if you knew it was all expenses paid? - Do you have the time to spend two weeks away from home/work/school to participate? The idea is to pair up a small team of young chefs from the U.S. and Cuba for a chance to work together and learn side by side in kitchens in both countries. The chefs would get instruction from seasoned pros and chefs who run their own restaurants, maybe a class or two with a culinary school, and maybe even courses on the business side of how to manage a restaurant. Has anyone done a short-term international exchange like this before? And if so, how did it go? What did you like, what didn't you like? I would love to hear from people who have done something similar to this in the past and what their experience was like. Thanks in advance to anyone who responds!