Working as an entry level chef overseas -- any ideas?

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Hello,
I just finished my certifcation from a culinary academy in Dallas. I have been trying to find a way to work overseas for a little while. I'm really interested in Spain. I'm not having much luck in getting things moving especially in the area of work permits. Does anyone have any experience with this?
Thanks, Becky

By Corey (Corey) on Wednesday, April 17, 2002 - 01:28 pm: Edit

wow, people have been telling me I've been certifiable for years now. err, click on my name on the message header and see my picture in my profile to see what I mean.

Corey

By Chefspike (Chefspike) on Wednesday, April 17, 2002 - 01:36 pm: Edit

ok, that was scarey.

By George (George) on Wednesday, April 17, 2002 - 05:27 pm: Edit

There's a company with a website called
HRCInternational that claims "HRC International is a global exchange organization offering career programs"

http://www.hrc-international.com/

The only catches are-
"Costs of a career program:
Besides the insurance cost, you will need to purchase a round trip plane ticket to Europe.

Finally, HRC International an administrative fee of $395, which includes any applicable visa fees.

You don't pay this fee until we have found a suitable career program (with the exception of a $75 prepayment).

I can't vouch for them.

Has anyone ever delt with them?

Good Luck!

George

PS- Corey, that picture really isn't you right, it's Spike doing his model thing. ;<)

By Chefspike (Chefspike) on Wednesday, April 17, 2002 - 07:36 pm: Edit

yea, GQ with food.
shoot me now, please.

By Corey (Corey) on Wednesday, April 17, 2002 - 08:11 pm: Edit

no, it's not, but I am about the same body type,
and some times thats the way I feel about work.