Externship Information and advice

Discussion in 'General Culinary School Discussions' started by dschulstadt, Oct 11, 2011.

  1. dschulstadt

    dschulstadt

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    Culinary Student
    Hello my name is Devin Schulstadt i just recently started Le cordon bleu in las vegas,nv. First off let me say I'm sorry if theres already threads like this one here, i just cant seem to find the ones that can answer my questions. I have many questions so please bare with me. I wish to do my externship in Italy and i cant seem to find anything on what i need to do to get there. Does anyone know a list of  a few restraunts that will do state student externships? I know that the school doesn't pay for the trip to where you want to go, but do they pay for housing? if not what do i have to do to get shelter while im there. If anyone has done there externship or has experience in italy or any other place out side of the US how did you do everything? I wish to know these things so i can get a head start on everything before it comes time to do my externship. Thank you everyone that gives advice on what i can do.
     
  2. chefedb

    chefedb

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    Retired Chef
    Sorry I do not believe in externships. The schools rip you off, you are paying them by the year and then are not even in the school for that time..

    That time spent on externship should not cost you. Apprenticships are better.
     
  3. dschulstadt

    dschulstadt

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    It's not about the money like how much I have to spend or how much is being charged to me for pointless reasons. Don't get me wrong I compleatly agree with you on why pay for 3-4 months of school when we wont even be there, but that's not the point of why I want an externship in Italy or any other student who wishes to go to a diffrent setting and learn how to cook. It's the rare opertunity to work under a chef you admire, or the priceless knowledge you will learn from that environment the culture it self. The ability to work at a great place for a short time will open the doors to even greater opertunities. You can even have a chance if you show that you are a hard and reliable employee to have a set employment there. Plus come on its Italy the location itself is worth the hastle. To me money is not an issue when it comes to possibly a once in a life time expierence.
     
  4. chefedb

    chefedb

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    Apprenticships are great I did one over 50 years ago. What I learned was priceless. It still gets me mad that these schools charge you, as some of  these schools put guys in hock before they even start. You can NEVER learn in any school what you can out in the trade. Thats called practical life  experience
     
  5. chefsabroad

    chefsabroad

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    Hello Devin. We place culinary students and recent graduates in externships/internships in England's award winning restaurants. Externships/internships are an invaluable training experience. Going abroad is a fantastic opportunity to learn new culture and new cuisine while being mentored by some of England's top chefs and there is no language barrier! To answer your questions, our externships are paid, Student Chefs Abroad has made arrangements with the restaurants and they will provide you with staff housing and your basic staff meals (the restaurants are allowed an accommodation offset to be deducted from your wage). There are program fees and Visas fees but they may be less than what you are expecting. And you are absolutely correct go abroad for your externship is a once in a life time experience!