Posted by Dane on May 12, 1998 at 04:31:53:
In Reply to: Re: Ecole des Arts Culinaires et de l'Hotellerie posted by Gerard on March 02, 1998 at 09:53:57:
: The French make it difficult, I know a few who've worked in Germany and Italy.
: Most the people who say they worked in France actually paid or it came as part of a deal set up by the schools in the US.
: I've worked with the French all my life and probably can work in France legally being that I'm British and its part of the European community now but I wouldn't want to.
: Its very likely if you attended the school in Lyons you'd be used in local restaurants as part of the deal...and I DO mean used. (Grin).
: If you can afford it, its probably a smarter move than attending school here.(USA).
: Gerard
Gerard,
I work for a former graduate of Johnson and Wells and I am currently considering E.A.C.H.-Lyons and other French Schools(my top choice is Le Cordon Bleu-Paris). The chef I work for said that Lyon would be, in his opinion, the best place in the world to learn because it is the Culinary Capital of the world! Maybe that will help if you haven't already decided on a place(I know this was posted two months ago). Every Culinary School will tell you they are the best, but it's word of mouth that will help you pick the right school! Maybe if you have heard anything about Le Cordon Bleu-Paris, you could let me know. Thanks!
Dane
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