Chef training and top culinary schools in Spain
The story is set in 2007 in Madrid, but the problem in question concerns some backstory in 2000/2001.
One of the main characters is a chef, and in the back story, he is still in training. Wikipedia tells me that the general route for a chef who aims for a post at the top restaurants is two to four years in a college for the culinary arts, then he graduates to yi>demi-chef or chef de partie.
My questions are as follows: a) Is the above information correct? b) What would be the best catering colleges/cooking schools in Spain - but (important) not in Madrid? Are there perchance any good schools in the Basque country?
(and maybe: c) What would happen if said student chef suddenly abandoned his training in his second year?)
Thank you very very much in advance! Google is rather confusing, if not silent on the topic :(
One of the main characters is a chef, and in the back story, he is still in training. Wikipedia tells me that the general route for a chef who aims for a post at the top restaurants is two to four years in a college for the culinary arts, then he graduates to yi>demi-chef or chef de partie.
My questions are as follows: a) Is the above information correct? b) What would be the best catering colleges/cooking schools in Spain - but (important) not in Madrid? Are there perchance any good schools in the Basque country?
(and maybe: c) What would happen if said student chef suddenly abandoned his training in his second year?)
Thank you very very much in advance! Google is rather confusing, if not silent on the topic :(