Document Type



Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence


Sociology, Social topics, Social sciences

Publication Details

This paper is part of an article published in Journal of Food Service Business Research. 2012.


This paper forms part of a larger Doctorial research study into internship and provides 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 forthcoming internship framework. The 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. Following this, I go on to discuss internship and examine some of the key writers on the subject. I compare and contrast these writers and provide reflective comments at the end of the review. The paper concludes with a sample of the research findings.