Restaurant Favorites Anyone?
I have 2 - 3 months to secure an internship site and am hoping this well-traveled group of people can help me narrow the choices. If anyone has any favorite restaurants, I'd love to hear about them. I'll be spending from September - February in a kitchen somewhere in the US. I'd like the option of returning home to Vermont from time to time in that period so I've been sticking to the East Coast but hey, you never know. The short list is currently Twin Farms (www.twinfarms.com) in central VT and Hammersley's Bistro (hammersleysbistro.com) in Boston but they've both been around awhile and perhaps there's something new I don't know about yet. And Walter, have you made the trip east yet? Hope I didn't miss you. How's your sister's house coming along?
posted by Edith @ 7:14 PM
3 Comments:
At 5:06 AM,
R said…
Edie there are surely many terrific restaurants in the DC-Balto-Annapolis commutershed, and it would be fun to have you around here, but we tend to stick to a few low-key places which are probably different from what you are considering. Maybe there are others besides me that don't really have any idea what such an internship is all about, and could help you more if we did?
At 8:07 AM,
Edith said…
It's an apprenticeship. I find a chef and/or restaurant in which I'd like to learn, and pursue an internship there. The types of foods with which they work, the chef's willingness and ability to set up a teaching regimen, whether I can even touch the food, all play a part. Then of course there's location. Some restaurants (like Thomas Keller's French Laundry in CA) only allow interns to observe - and with no pay. Then again, being in that particular kitchen will open doors all over the world, as would interning at Daniel in NYC. Everything's a trade off. But it all starts with how good the food is. There are lots of not yet famous restaurants and chefs who have a lot to teach, thus my original question. For example Twin Farms will always be below the radar. Hammersley's is owned by celebrity chef Gordon Hammersley.
At 4:45 PM,
R said…
So it's like co-op for chefs. If it's like my co-op experience, half the time they don't know what to do with you, and so you can really get rewarded if you make your own way without screwing up. I seriously doubt any of the places we go around here would do that sort of thing, but my impression is that there are a lot of places like that in DC. You know, I once read that Houston has more 4-star restaurants per captia than any other city in the country (but I think it was in the Houston Press, so maybe it was biased). Once you get off the freeway and settle down inside the Loop, it's a pretty cool place. I bet you'd find lots of opportunities there if you could swallow your anti-Texas feelings. Then again, that might be asking a lot...
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