Restaurant Internships for Furthering Chef Careers
A culinary school education provides a great base for beginning a chef career. Though it is only one option of a way to start out on the path to developing interesting food recipes that make a chef’s career unique, it is never the last stop in learning about the culinary world. Each culinary school and country has its own way of doing things in the kitchen. There is great value in starting out local in the restaurant business and culinary education, but there is also inherent value in discovering international restaurants. Even well-known chefs such as Gordon Ramsay, René Redzepi of Noma (Denmark) trained through restaurant internships at high-scale culinary establishments. International restaurant internships allow the spread of the best culinary trends of each country and culture, to the rest of the world.
Interesting Food Recipes that Another Chef Knows Better
Each chef has a signature style. René Redzepi mixes molecular gastronomy with high quality local ingredients. Paula Deen is famous for Southern American-style cuisine, preferably loaded with butter. Though anyone could attempt to replicate the recipes of such chefs, the knowledge that can be obtained by observing and tasting their creations is priceless in learning about their cuisine. There is something to be said for learning to stuff sausages or make pasta in Italy, or to learn to fold and shape croissants and brioche in France. It is very rare that a chef in the United States masters these international techniques and is able to train other local chefs to produce foods of the same quality. However, the benefit of restaurant internships goes beyond interesting recipes. Chefs careers can be furthered by learning about new culinary equipment, or discovering ways to use common culinary equipment.
New Culinary Equipment and New Ways to Use Old Culinary Equipment
Chef internships in international restaurants or even national businesses can open a chef’s eyes to interesting new equipment, or new ways of using old equipment. Sous-vide cooking is gaining popularity today. It is a whole new technique, where various ingredients are cooked at a constant temperature in a water bath for an extended period of time. Purchasing the required equipment right off the bat can be expensive, but once a chef understands the plethora of foods that can be prepared in this way, and the difference in textures from other cooking methods, it can be well worth the investment. The best way to get ideas for cooking vegetables, meat, organ meat, and infusing oils in a sous vide water bath, is to witness it first-hand with an internship. The uses of dehydrators can also be better understood by witnessing them. At first glance, one would consider dehydrating fruits, vegetables, and possibly meats. But it can also be used to simultaneously cook and dry out chicken skin, making a cracker of sorts, to be used as garnish on purées and other dishes. This, as well as other possibilities for using all types of equipment, is best discovered through chef internships.
From every angle, internships are a great way to discover interesting recipes and culinary ideas. They help further chef careers and expand on techniques and ingredients that cannot simply be learned in culinary school or by working at a local culinary institution.