In September 2024, I embarked on a three-month culinary internship at Aponiente, a renowned restaurant in Andalucía led by Chef Ángel León. Known for its excellence, Aponiente has retained three Michelin stars since 2017. The internship was both the culmination of my culinary training and a test of my dedication, as it involved long, unpaid hours—typical days lasted around 15 hours. Despite these challenges, the opportunity to learn in such a prestigious environment made the experience worthwhile, enhancing my culinary skills immensely.
Long hours, no pay for culinary interns in Michelin star kitchens may seem tough, but the immense skills gained are invaluable in the fine dining industry.
A three Michelin star kitchen is a world of unique experiences; no two kitchens are alike, and working there reshapes your understanding of culinary excellence.
Internships at restaurants like Aponiente mean long working hours starting at 6:30 a.m., with intense focus and dedication, ultimately leading to significant skill development.
Working at Aponiente is intense, demanding around 15-hour days filled with cooking and learning, but offers unparalleled insight into the culinary profession.
Collection
[
|
...
]