Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
Sociology, Social sciences
Abstract
In the context of the paper, the role of part two is to provide an overview of culinary life and of the many celebrated chefs who travelled to gain culinary experience before Erasmus funding was available for internship. I also use this paper to provide a synopsis of kitchen systems and present a review of studies related to internship. I attempt to provide some insight into internship and culinary practice in order to augment the understanding of culinary internship. This paper commences with a short review of Georges Auguste Escoffier, one of the most celebrated chefs of all time and one who is still used as a model for the teaching of young chefs today.
DOI
https://doi.org/10.21427/d7kr1f
Recommended Citation
Cullen, F. (2014). Culinary Internship and the European Mobility Action Plan Part Two: Towards an Understanding of the Culinary Life and Internship. Dublin Institute of Technology. DOI: 10.21427/D7KR1F