Übersetzung für "Kochausbildung" in Englisch

Cooking school has not paid off.

Well, I... I have to remind you, Tim, that I am a classically trained chef.

We placed him in a chef-apprenticeship here last year.

On the suggestion of his grandfather, Marx trained as a chef with the Compagnons, an organisation of craftsmen.

Inspired by the celebrity chef Jamie Oliver, the Fifteen Cornwall restaurant is part of a public-private social enterprise, which offers a chance to disadvantaged unemployed 16 to 24 year olds the opportunity to train as chefs.

You don't need to be trained.

He decided to become a chef as a teenager, apprenticing at the famous La Maison Troisgros run by the brothers Jean and Pierre Troisgros in Roanne between 1968 and 1971.

After I learned to be a chef at the Gasthaus Rottner, I spent some years in the Black Forest (at the Hotel Restaurant Adler in Lahr) und in Frankfurt am Main (at the Tigerpalast), ro refine my skills.

While talking to three women training to be cooks, my attention is drawn particularly to a distressed young girl.

From 1992-98 he worked with abcd (art by comprehensive development), was head of the company HdK (a property/construction and finance company) and completed his training as a chef.

After completing his chef’s training in France, owner and head chef Laurent Katgley perfected his craft in restaurants such as L’Escale and Alain Chapel.

During her culinary training, she worked as an actress in the films Men in Black II, Moonlight Mile, and Searching for Haizmann.

Then I went to hotel school. At the time I thought of being a general manger, but soon I discovered I didn’t like that and I turned to cooking although as yet I had no formal culinary education.

So in 2006, he invested his entire army savings in a full-time professional chef's diploma at London's Le Cordon Bleu where he packed in the experience.

Sebastian Hamester followed by commercial training and studying business administration his true passion and made a chef training at the prestigious Hamburg Süllberg with subsequent stints at top chefs in Hamburg and on Sylt.

Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening.

Walter Eselböck, who had no classic restaurant training, began to take an interest in cooking.

In 1997 he signed up to study cooking at the Dublin Institute of Technology, from where he graduated in 2000.

In the interview, she told us that the Michelin star is a great honour for her, as she never received professional chef training, but taught herself how to cook.

The bouchons can be traced back to the 18th century when the first cooks who had no classic chef training initially worked in the service of wealthy bourgeois families before going self-employed and opening up their own little eateries.