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.

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