World-renowned chef David Gilbert has teamed up with Chef2Chef.net Culinary Portal–a chef’s practical guide to practically everything–to offer a prestigious internship opportunity to an aspiring culinary artist. Passionate culinary students or recent culinary graduates are encouraged to submit their applications at www.Chef2Chef.net/internship/.

March 12, 2008

Internship Facts:

• The Internship will take place at Chef Gilbert’s new restaurant in Dallas, Texas
• Culinary students and recent culinary graduates are encouraged to apply
• All applications will be reviewed by Chef Gilbert himself

Quotes:

I feel that internships are the starting point for most young chefs! If they (the intern) have a great experience from day one and learn the techniques and skills they will grow to be great chefs.”"I look for an applicant with passions, personality, creativity, and a relentless drive for perfection. It is important for my intern to be articulate and organized and have hobbies other than cooking. I always find a little bit of me in the people I bring on to the team.”

“I am only focused on one thing, and that is someone who has a passion to be the best and will do whatever it takes to achieve that.”

“Dallas is a city rich in opportunity, there are more restaurants per square capita then in NYC! With that said, there are only a few restaurants that are industry leaders that are blooming here, and it provides a very unique advantage to be part of something that will be an industry leader.”

Internal Chef2Chef.net Links:
Press Release: Cooking up an Internship with Chef David Gilbert
Well Done: Chef David Gilbert in the News
Biography: Chef David Gilbert
Stirring the Pot: Interview with Chef David Gilbert
Tasty Tidbits: Internship Info
On the Line: Internship Blog and More
Photos

External Internship Links:
Chef2Chef.net on MySpace
Chef2Chef.net on Facebook
Chef2Chef.net YouTube Channel
Chef2Chef.net Flickr Group

Chef2Chef.net offers user forums, a searchable database of recipes and a comprehensive U.S. directory of top culinary schools and institutes. Culinary students, professional chefs, and culinarians can also find the latest food industry news, a job search section, and a marketplace for culinary supplies and equipment.

For information, photos, quotes, blog updates, and news regarding the internship please visit www.Chef2Chef.net/Internship.

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World-renowned chef, David Gilbert, has teamed up with Chef2Chef.net Culinary Portal–a chef’s practical guide to practically everything–to offer a prestigious internship opportunity to an aspiring culinary artist. Passionate culinary students or recent culinary graduates are encouraged to submit their applications at www.Chef2Chef.net/Internship.

DALLAS, Texas, (March 7, 2008)–World renowned chef, David Gilbert, has teamed up with Chef2Chef.net Culinary Portal–a chef’s practical guide to practically everything–to offer a prestigious internship opportunity to an aspiring culinary artist. The Chef David Gilbert Internship Search (http://www.chef2chef.net/internship/) launched Friday, March 7, 2008.

“I feel that internships are the starting point for most young chefs,” Chef Gilbert said. “If they (the intern) have a great experience from day one and learn the techniques and skills they will grow to be great chefs.”

The internship will take place at Chef Gilbert’s new restaurant in Dallas, TX. The restaurant (yet to be named) is currently under construction, and its much anticipated grand opening is scheduled for January 2009.

Chef Gilbert knows how to dish out classic favorites made from the finest ingredients. He’s well-versed in all things culinary and has cultivated his art both in Europe and across the United States. His worldly experience pays off — Chef Gilbert blends global aspects and avant-garde innovations into his cooking, creating a cuisine he likes to call “Progressive New American.”

“I look for an applicant with passion, personality, creativity, and a relentless drive for perfection,” Chef Gilbert says. “It is important for my intern to be articulate and organized and have hobbies other than cooking. I always find a little bit of me in the people I bring on to the team.”

Chef Gilbert has a long standing relationship with Chef2Chef.net Culinary Portal; he is well known to site visitors and forum members for his monthly “In the Fire” column. The Web site will be accepting applications (http://chef2chef.net/internship/submit_resume.php) on Chef Gilbert’s behalf. All applicants must submit their full application (personal information, statement, and resume) before October 31st, 2008. Chef Gilbert will screen all applications and make the final decision as to whom he will choose for the internship.

Chef2Chef.net offers user forums, a searchable database of recipes and a comprehensive U.S. directory of top culinary schools and institutes. Culinary students, professional chefs, and culinarians can also find the latest food industry news, a job search section, and a marketplace for culinary supplies and equipment.

For information, photos, quotes, blog updates, and news regarding the internship please visit www.Chef2Chef.net/Internship.

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Q: How would you characterize your cuisine?
A: Progressive New American

Q: What can an intern expect working for you? Hours, duties, etc.?
A: The experience I provide all interns is a very hands-on and real-life experience in the industry. I spend a considerable amount of time in grooming [interns] in leadership, organization, and practical cooking. My philosophy has always been what you put in, is what you will get out. That is why I seek out the most committed students who understand culinary is a true craft, and, like anything you strive to be the best at, it takes a lot of work!

As far as duties, it all depends on the student’s dedication and how quickly they grasp the concepts and tasks put before them. I typically start all students with the basics because without a solid foundation they can not achieve the next level. Once the basics are mastered then I make sure there is always the opportunity to move forward into another role in the kitchen.

Q: What do you get out of the experience of working with an intern?
A: I give a piece of me to every intern; they are the future in this industry, as well as a future representative of me. It is so rewarding to see them turn into successful leaders!

Q: What do you want an intern to get out of the experience of working with you?
A: I want that young aspiring chef to walk away with a sense of accomplishment, growth, a feeling of ownership in what they do, and most importantly an understanding that a restaurant is not just a restaurant. It is a business, and we are running a business.

Q: What have some of your past interns gone on to do?
A: Every intern that has ever worked in my kitchen has gone on to achieve greatness! Each person has their own passions and desires; I have always felt it is my responsibility to make sure they achieve their goals. My past interns have gone on to:

• Work overseas in Asia at the Peninsula Hotel
• Relocate to Paris to work at a 2 Michelin Star
• Move to other cities to work in fine dining restaurants (NY, Chicago, LA, and Atlanta)
• Go back to school for a nutrition degree to work with the Carolina Panthers in their meal nutrition program for the players

A few have chosen to stay with me for a longer period of time. They all have one thing in common–they keep in touch with me and at some point every one of them has called me to say “remember that time when you told me…. it just happened… I get it now!” They also call me for guidance (just like I do my mentors).

Q: Are you looking for any particular areas of expertise?
A: I am only focused on one thing, and that is someone who has a passion to be the best and will do whatever it takes to achieve that.

Q: Were you ever an intern? Where, for whom, what did you learn from that experience?
A: I did not do a traditional style internship for my school; I left for 6 months to work in Europe as an apprentice under Chef Edwin Katz of Restaurant Vermeer. This was a Michelin Star rated restaurant.

There I had to show them how serious I was (especially as an American), so I was there 6 days a week from 10am-1am (we opened at 6 closed at 11pm, closed Sunday). From that experience I left with a sense of dedication and commitment to my team and to my chef. A fine dining kitchen is a truly unique atmosphere because everyone relies on everyone all day long all the way from cutting an onion to putting the finished touches on a plate.

Q: Why should budding chefs consider Dallas as their culinary home?
A: Dallas is a city rich in opportunity, there are more restaurants per square capita then in NYC! With that said, there are only a few restaurants that are industry leaders that are blooming here, and it provides a very unique advantage to be part of something that will be an industry leader.

Q: What adjectives would you use to describe the atmosphere in your kitchen?
A: Passionate, creative, team atmosphere, leadership, sensory, detailed, dedicated, focused, humor, intensity, adrenaline, and camaraderie.

Dallas Observer:

“There’s also an unconfirmed rumor that Baum is opening an upscale restaurant come June in a new building going up near the Crescent that will be Gilbert’s personal dining canvas. On this subject Gilbert’s lips are sealed, except for some tedious “no comment” jargon.”

FoodCandy.com:

“My passion for food was instilled in me since I was a young child. My grandfather owned a neighborhood butcher store where he began teaching me about food and meat fabrication. This quickly led to a young future in the food business - that’s right, Chick-Fil-A was my first-ever paid food job!”

StarChefs.com:

“Michael Ganley taught me what it takes to be a leader and a mentor. When I worked for him I was the saucier at the Ritz-Carlton Buckhead. To this day I still call him for help and advice.”

The internship will take place at Chef Gilbert’s new restaurant in Dallas at Rosewood Court Tower is currently under construction. The much anticipated grand opening is scheduled for January 2009.  The deadline to apply is October 31st, 2008.

“I feel that internships are the starting point for most young chefs,” Chef Gilbert says. “If they (the intern) have a great experience from day one and learn the techniques and skills they will grow to be great chefs. I typically go though about 50-75 resumes per school semester and narrow it down to one… but that one ends up having one of the best experiences of their life!”

Chef Gilbert is looking for a culinary student or recent culinary school graduate with:

• Passion
• Personality
• Relentless drive for perfection
• Articulate
• Creative
• Organized
• Hobbies (other than cooking)

“I always find a little bit of me in the people I bring on to the team,” Gilbert says.

Please visit the Application Page to apply.

Important Information:

*Please note that the review and selection process is the sole responsibility of Chef David Gilbert. Chef2Chef.net will not be included in any decision making process as to which applicant will be selected for the internship.

*The intern will be paid based on experience (please note that entry level positions in fine dining do not pay much, but the experience itself is invaluable).

*The intern will be responsible for their own housing and relocation costs, if necessary.

Raised in Dallas, executive chef David Gilbert knows how to dish out classic favorites made from the finest ingredients. He’s well-versed in all things culinary and has cultivated his art both in Europe and across the United States. His worldly experience pays off — Chef Gilbert blends global aspects and avant-garde innovations into his cooking, creating a cuisine that’s distinctly his own.

As executive chef and partner at his soon-to-open restaurant in Dallas, Texas, Gilbert is combining his culinary past with his own sensory approach to dining to introduce his guests to “New American” cuisine. It’s no wonder he has been called one of the best young chefs in the industry.

Chef Gilbert graduated from Johnson and Whales University in 1997 and then moved to Europe where he worked at the Michelin-rated restaurant Vermeer in Amsterdam. Two years later, Gilbert returned to the United States and worked at the Ritz-Carlton in Buckhead, Atlanta. Within a year he was promoted to head chef at the Ritz-Carlton in St. Thomas.

Chef Gilbert’s success continued as a sous chef at Sherwood’s Landing at The Inn at Perry Cabin where Gilbert became known for his fresh farmer’s market menu and received national recognition. In 2000, Gilbert won the Bronze Medal for his cooking at the Chaine des Rotisseurs Junior Commis competition and took home the Silver Medal in 2001.

Gilbert continued to perfect his art in prestigious institutions across the country before being named chef de cuisine at St. Louis’ prominent Eau Bistro, where his innovative menus created a buzz that continues today. Named 2004 Best Chef in St. Louis by The Riverfront Times, Gilbert was also nominated for the same honor just as Eau Bistro was named Best Fine Dining Restaurant by Sauce Magazine.

After a year at Eau Bistro, Gilbert left Missouri for California where he served as executive chef of the Beverly Hilton’s landmark restaurant Trader Vic’s. As the home of the annual Golden Globe Awards as well as numerous other high-profile events, the Beverly Hilton gave Gilbert the opportunity to share his cuisine with countless celebrities such as actor Michael Douglas, fashion designer Diane von Furstenberg, and socialite Paris Hilton.

Following his recent return to Dallas, Chef David Gilbert’s star is rising as his reputation continues to grow as one of the industry’s hottest young chefs. Gilbert’s infusion of “New American cuisine” with his distinctive touches gives his guests an experience that goes beyond the basics of texture, sight, aroma, taste and sizzle, and focuses on the emotional aspects of the food such as humor, surprise, and delight.

To find out more about Chef David Gilbert please read his biography page on Chef2Chef.net