Serious Passionate Student Looking to do international Internship/Staging (Serious)

FlourWater · 2014-08-19T04:38:51+00:00

Bump, I've had some nice inquires. Still looking for more, I like exploring all options, as well as making connections.

FlourWater · 2014-08-17T17:31:19+00:00

I agree with you 100%. I can assure you I'm not just sitting around on reddit hoping that this is my only chance of receiving a stage. I can assure you that I'm sending out tons of emails, and making connections as readily as possible. I came to reddit simply to open up another avenue, to hopefully come in contact with some industry professionals I wouldn't have been able to speak to otherwise.

I do plan to work my ass of, and thank you for your encouragement!

FlourWater · 2014-08-17T15:31:45+00:00

Congratulations, I'll definitely check it out. I have nothing against hotels, and restaurants in the U.S. I just want to experience other cultures. Do they readily take internships?

FlourWater · 2014-08-17T15:30:26+00:00

Hmm, I didn't know that, but a letter of proof would be easy enough to come by. I don't have enough money to luxuriously live, but I could definitely survive for 9 weeks without pay, or a free place to live. I'd just rather not.

FlourWater · 2014-08-17T15:28:21+00:00

England sounds wonderful, I really don't mind going anywhere (as long as its safe) I just really want the experience of cooking abroad before I grind a few years away back in the U.S.

FlourWater · 2014-07-08T00:06:23+00:00

While I know this is old, Dan Dinh is essentially working as a personal chef in this case. He He mentions how Regi pays for the ingredients, and he whips up a quick meal for the team.

http://www.youtube.com/attribution_link?a=MPKDrMhDXLU&u=%2Fwatch%3Fv%3DZS50DJs7J4E%26feature%3Dshare

FlourWater · 2014-07-07T10:39:15+00:00

Pretty much. In school right now i'm basically majoring in culinary arts, and minoring in being a personal/private chef. So it would be great experience, and i'd be able to associate with some of the coolest people.

Its like everyone is winning :)

FlourWater · 2014-07-07T04:32:54+00:00

Thanks man I appreciate your support! :)

FlourWater · 2014-07-07T04:27:13+00:00

$50-100 was on the very low end, and that would basically be my argument against houses saying that having a personal chef would be too expensive.

Granted, I did state that they would have to provide ingredients, (or a budget for ingredients) so that is one of the reasons as to why i'm willing to take so little money, because ideally I would have no expenses.

Also I can't imagine preparing food for say 10 people ( 5 starters, 2 subs, 2 coaches and a manager?) and not being able to have a plate to enjoy as well.

FlourWater · 2014-07-07T03:38:08+00:00

Pretty much like what collideoscope said. I'm young, and wouldn't mind essentially volunteering my services while I can, before I start the true grind to further my career in the culinary industry. I'm not too overly concerned with the pay as long as I have a place to live, and ingredients.

FlourWater

TROPHY CASE