Traveling through Italy, Spain, France need advice

Discussion in 'Professional Chefs' started by grassroots159, Apr 30, 2012.

  1. grassroots159


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    Line Cook

    I have been working as a line cook for about 3 years working in kitchens in the US.  I have just graduated from culinary school in the US and I will be attending the Paul Bocuse Institut in Lyon starting on May 14th for 6 weeks.  I need some advice on learning as much as I can about Italian, French, and Spanish cuisines while I'm over here for 6 months.  I was thinking about eating at restaurants and depending on how good their food is, asking them if I could observe/stage for a night or two.  I was also thinking about the possibility of a stage/internship through the connections of the Paul Bocuse Institut.  When chefs travel to new countries, how do they learn the most about that countries cuisine?  I have been taking brief notes about each dish I eat and I usually take pictures, but I don't think this is enough. 

    If you guys have ANY advice on this please let me know because I'm trying to make the most out of this trip.  P.S. I only speak English.
  2. kostendorf


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    Professional Chef
    2 years ago i moved from canada to salzburg austria.  been cooking 20 years.  in austria and other parts of europe if you want to try home cooking eat in the smaller villages.  i find more tradition and the food is more like the food you would see on there tables at home