/ck/ - Food & Cooking » Thread #2767116

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Anonymous Tue 26 Apr 2011 04:46:00 No.2767116 View View Reply Original Report

Quoted By:

Hey /ck/, I'm a first year culinary student about two years from graduation. I live in america now, but when I finish I would like to go to another country to work an learn for about a year. I'm trying to pick what country early so I can spend some time learning the language, but I would like some help with finding a country to go to. Right now I am looking at Italy and Germany.

Anonymous

Anonymous Tue 26 Apr 2011 04:47:00 No.2767118 Report

Quoted By:

If you wanna be a successful chef, I'd go with France or Italy, or even Spain.

Unless you wanna do some amazing shit with German food, I dunno the reason to go there.

Anonymous

Anonymous Tue 26 Apr 2011 04:54:00 No.2767128 Report

Quoted By:

france, italy, spain. these are your only choices. unless you can do a michelin 2-starred restaurant someplace else.

Anonymous

Anonymous Tue 26 Apr 2011 05:45:00 No.2767149 Report

Quoted By: >>2767163

I had been looking at Spain earlier, but I don't really know anything about spanish cooking, how popular is it in the US and how well can the recipes be adapted for American consumers? The downside I see with Italy is that there are so many Italian restaurants in America.

Anonymous

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Anonymous Tue 26 Apr 2011 06:08:00 No.2767163 Report

Quoted By:

>>2767149
Spain's #1 culinary badass

Anonymous

Anonymous Tue 26 Apr 2011 06:19:00 No.2767197 Report

Quoted By:

I heard Germany had the highest amount of 3 Michelin Star restaurants.

Anonymous

Anonymous Tue 26 Apr 2011 06:25:00 No.2767208 Report

Quoted By:

Spain is where all the innovation is happening in the haute cuisine world now. If it was me I would go to Spain as my first choice or France as my second.

Lumberjack

Lumberjack Tue 26 Apr 2011 06:45:00 No.2767244 Report

Quoted By:

2nd year culinary student, bout to gradumatate.
Spain is where everything is going down.
You might want to consider working in America for a little while though, you're not just going to walk into a Michelin restaurant on a culinary degree, no matter where it's from.

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