Externships and Traveling to the EU

Discussion in 'General Culinary School Discussions' started by bluetides, Jul 23, 2011.

  1. bluetides

    bluetides

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    Culinary Student
    Morning,

    I am currently enrolled at LCB Sacramento and am half way through the program.  I need to set up an externship, and idealy want to be somewhere north of SF.  I've heard there are two types of kitchens out there... angry chefs, and teaching chefs... I can handle the yelling, but why get screamed at everyday if you don't have to.  Any Ideas on a Micheline Stared restaurant with a down to earth chef?  

    Also, I am looking forward to moving to Europe in a year but have no connections for jobs... any ideas???

    Thanks, 

    Chris
     
  2. chefedb

    chefedb

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    Guys are waiting on line for this.
     
  3. ishbel

    ishbel

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    Can't your cookery school give you ideas regarding externships in Europe?

    The fact is:  as I think I've already told you,  the system for working in any EU country nowadays is difficult - just like any European trying to get a work visa for the USA.
     
  4. bluetides

    bluetides

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    You did you did.  I'm new to this forum, and though if I posted my questions in the "culinary students" page I might get some different perspectives... Your advice has been helpful, I'm just gathering intel so I'm prepared : )
     
  5. bluetides

    bluetides

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    Chefedb,  

    "Waiting in line"?  As in there's no hope?  There must be a way...  Would Hotels be a better option?

    Thank You
     
  6. chefedb

    chefedb

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    First of all  years ago going to Europe was the way to go even  I did it, but that was the 60 s.  Today this country has cuisine as good as there. We have come a long way over the years and have fostered a good group of dedicated culinarians who really have elevated the US.  Look at Keller, he started here in Palm Beach and look at him now.