Looking for Advice
Posted 29 July 2008 - 08:33 PM
Moto - Chicago, IL
Alinea - Chicago, IL
Auberge du Soliel - Rutherford, CA
Bouchon - Yountville, CA
He has a very long list of restaurants from the school and he can request others not on the list so it's been difficult narrowing it down. Feel free to make other suggestions as well.
Edit: Location of restaurant needs to be in US or someplace passport is not required for insurance purposes.
Posted 29 July 2008 - 08:39 PM
That said, if it were me, I wouldn't want to do an externship at either. There are like 30 people, literally, in the kitchen at Alinea. I bet Moto has 15 or more. (Their kitchen tour doesn't give you an accurate understanding of the place.) I'd want to work at some small place with an experienced, generous, and thoughtful chef who really wants and needs the help and would be putting me to work.
The one thing I'd do before I made any decisions is ask people who staged or externed at these places what their experience was like.
There are probably people who've done it around here. My opinion is conjecture. I hope someone with real experience speaks up.
The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin
Nick Zukin, Mi Mero Mole
Co-Author, Artisan Jewish Deli at Home
Formerly, Kenny & Zuke's