Internships in Michelin-starred Restaurants

When classes are over, it’s time to button up the apron, sharpen the knives and embark on a 6-month journey through some of the most renowned restaurants in the world. Like Disfrutar, recently awarded as #2 in The World’s 50 Best 2023, which this summer welcomes up to 3 EUHT StPOL students. Also, Chef Paco Pérez’s Miramar restaurant is receiving 2 students and many others such as El Celler de Can Roca, Aponiente or BO.TiC also welcomes chefs trained in our school.

If you want to know what the experience in a Michelin restaurant is like, keep reading!

Mirazur, Deessa, Zaranda and La Boscana. Altogether add up to 7 Michelin stars and are restaurants where Daniel, Ignacio, Pushkar and Sagnik have gone on an internship to complete their Master’s in Culinary Arts and Kitchen Management.

Mirazur, one of ‘the Best’ with three Michelin stars

For Daniel, being under the command of a world-class chef like Mauro Colagreco is a unique opportunity to “experience the pace and work demand of this type of fine-dining restaurant”. After two months of internship, he settled in the production area, preparing various types of pasta for future use in other areas as well as helping with the logistics of the internal workflow. The schedule is set to try out different parties in the kitchen and he confesses that what makes him proudest is the fact that in a short time, he has settled into the place and that he is being increasingly considered to carry out more complex tasks. Being in a 3-Michelin-star restaurant that has been number 1 in the world according to The World’s 50 Best is clearly a milestone in the curriculum of any chef.

Deessa, at the Mandarin Oriental Ritz Madrid

Ignacio has been Daniel’s classmate and now he is enjoying his internship at Quique Dacosta’s Deessa restaurant, which boasts two Michelin stars inside one of the top hotels in the Spanish capital, the Mandarin Oriental Ritz. The best part of the experience is the fact that the company is trusting him with many responsibilities and acknowledges his part in the work for every service.” He is currently in the Rice Section, but according to the program, he will go through different departments in order to get to know each area and its functions. “The best part of the learning process is to understand how a restaurant of this category works out since the precision and attention to detail that is required is very high”, he tells us. “It is a learning process that requires a lot of effort, which I like very much.”

Zaranda Restaurant, in Mallorca

Pushkar went to the island of Mallorca, to 1-Michelin-star restaurant Zaranda where he managed to become Chef de Partie during his four months of internship. A huge learning stairway with a better outcome, since he got a permanent position in the restaurant. When asked why did he choose this internship he brings on what our students appreciate the most: “the great reputation of the restaurant for the quality of its product, its excellent service and its innovative concepts; also the possibility of developing new skills in this kitchen, its location and the contractual conditions, such as accommodation included, diets and wages”.

What makes him most proud is to be able to direct a section in a restaurant that has Michelin recognition, where the chef has given him the opportunity to execute a new menu!

La Boscana, a rural environment

Just as satisfied is Sagnik, who has been responsible for the Meat Section and later on worked as Sous Chef at La Boscana, a Catalan restaurant with a Michelin star run by chef Joel Castanyé, also a former EUHT StPOL student. One of the reasons for him being so satisfied is the fact that he is also staying with a regular contract. However, he also values the experiences lived on the premises, since, for example, he has been able to prepare the catering for the National Gastronomy Awards, which brought together the main culinary references of Catalonia such as Rafa Peña, Ferran Adrià, the Roca brothers or the Torres brothers. He also says that “experimenting with top quality ingredients, menu planning, daily service execution, and time management” are the aspects in which he has learned the most.

Internship destinations on a map

On this map, we show you some of the summer internship destinations for our Master in Culinary Arts and Kitchen Management students, as well as the ones enrolled in the Technical Degree in Gastronomy and Restaurant Service. All of the destinations are top gastronomic restaurants or 5* hotels.

Studying at EUHT StPOL is not only a guarantee for professional placement but also a certainty that you will have the chance to go to some of the best places to start your career. The four students covered in this made it clear that the learnings in the classes have allowed them greater adaptability to their internship position. Daniel confesses to us that “what the professors have taught in class has been useful to better understand how the elaborations are made”. And Pushkar confirms that he has used the learned concepts every day: “They have helped me create elegant dishes for the restaurant, and also, a menu that I was able to create was loved by many guests. I am very grateful to my teachers”.

If your dream is to work in one of the best kitchens in the world, find out about the Culinary Arts and Gastronomy programs at EUHT StPOL.