The New Bakers Dozen
Stages and internships

The The Bakers Dozen: Stages and internships
By quartet on Friday, July 07, 2000 - 11:57 am: Edit

I'm starting a pastry program in the fall that will require a 300 hour externship in order to graduate. I want to start looking into possibilities for placement early. Has anyone out there had experience doing stages in France? I expect to be able to cover the expenses but want to know if a stage would be a good move so early in my career or whether I should get working experience before doing something like that. I'm also interested in finding places in this country, specifically in California, that take interns for brief periods. Currently I am in Washington, DC, and would like exposure to a different area. Can anyone make recommendations and/or provide web resources for researching this sort of thing. Thanks in advance for any advice and info.

By Yankee on Friday, July 07, 2000 - 12:52 pm: Edit

You might try:

Association for International Practical Training
10400 Little Patuxent Parkway, Suite 250
Columbia Maryland 21044-3510

They work with several restaurant/hotel associations in many contries around the world. They got me set up in Zurich after I finished at the CIA, and took care of my visa and contacts. Each country has it's own limitations on incoming workers, usually age and length of visa. Some contries, like France, require you to find a job first, then AIPT will help set up the paperwork.

I'd head to NYC (or anywhere), find a great chef with overseas contacts, tell them what you want to do, prove your worth by giving them 600 hours in a 300 hour period, and see if they can help you out.

I had a great experience. But, the reality is not the fantasy. It almost broke me down. My classmate in Germany went through the same thing. Better take some French lessons, too.

Good luck.

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