Chefs keep learning in the world's top kitchens

A chef's education doesn't end with graduation from culinary school; many continually hone their skills and learn new techniques as apprentices or "stagiares" in some of the world's top restaurant kitchens. CIA graduate Matt Louis, executive sous chef at Wentworth By the Sea Hotel and Spa, did stints at high-end New York City eateries in November and plans to travel to Europe and Scandinavia this month. "There's always someone doing more and food-wise that means New York, San Francisco, Chicago," he says.

View Full Article in:

SeacoastOnline (Portsmouth, N.H.) (tiered subscription model)

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Lead Cook/Sous Chef
University of San Diego
San Diego, CA
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX