It's every aspiring chef's dream to do a stage (i.e., an apprenticeship) in Europe's finest restaurant kitchens. Or, barring that, to attend the cream of the great cooking schools in France and Italy to pick up clever techniques, fabulous recipes and lifelong inspiration all in one swoop. Many want this experience; few actually get it. Desirable as a culinary adventure like this might be, who's got the time and, given the current exchange rate between the U.S. dollar and the Euro, the ...
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