Out of the Shadows and into the Light

The article relates the internship experience of the author who is a Bachelor of Arts in Culinary student at the Dublin Institute of Technology in Ireland. The international internship in the third year of the course is said to be an integral part of the whole program and all students are required to participate in the experience. The author spent her internship experience at the Hôtel de Crillion in France. The process by which the foods are prepared in the hotel was described. The author concluded based on her experience that chefs are trained not to think and follow traditional formulas in preparing good quality foods.