Chef training and top culinary schools in Spain

[liberta]

The story is set in 2007 in Madrid, but the problem in question concerns some backstory in 2000/2001

Comments

[liberta]

Thank you so much for your answer :D It helps a great deal! (and your answer for c) is exactly what we were aiming for, haha)

[liberta]

That is definitely encouraging to know for our character's future! Though we will make him suffer a bit, first. :P

[knowledgequeen]

I see someone's already mentioned Ferran Adrià; he is the father of "molecular gastronomy", which I would at least wiki and see if it can't give you a bit of direction. I can't speak as to any formal culinary training in any country but the States, but I can state that in 2000, there would have been at least minimal attention paid in culinary schools to molecular gastronomy and sort of the 'changing face of cooking' - Ferran and his brother Albert have been in kitchens in Catalonia since the early 1980s.

[liberta]

Ohh, thank you, I shall look into it!

Chef Training

[cabingurlcr]

Although I am no expert on the topic of professional cooking, I do watch the Food Network and feel qualified to assist you! "I'm nice like that

Re: Chef Training

[liberta]

Well our chef is a Spaniard by birth, so no passport needed, and he was top of his class - he's leaving the school not because he's sick of it, quite the contrary, but for important personal matters. And as posters above stated, after dropping out he can still try the harder route by trying to promote himself by job experience - which is what he'll do. Thanks for your comment, though!

Chef Training

[cabingurlcr]

Oh my gawd... all the spelling errors and typos in my posts...