Rather than offering a traditional cooking class setting, L'Ecole des Chefs enables interns to have one on-one interaction with master chefs and their staffs at top-rated Michelin or Mobil restaurants. Interns may spend up to ten hours a day alongside the kitchen brigade learning about the rigorous standards involved in choosing ingredients, creating flavors and pairing wines with foods. Dressed in whites, interns become an instant part of the kitchen staff, working their way through the various stations such as garde manger, saucier, meat and pastry and taking part in such daily activities as deliveries, meetings and "family meal".L'École des Chefs has been delighting the palates of passionate gourmet cooks for over four years. With features in Condé Nast Traveler, Bon Appétit, Wine Spectator, The New York Times and numerous other publications, L'École des Chefs has taken the culinary world by storm. Never before have amateur cooks been able to enter the inner sanctum of so many world famous restaurants, from Charlie Trotter's and The French Laundry in the U.S. to L'Arpege and Oustau de Baumanière in France. Participating restaurants are all part of Relais Gourmands, the elite group of restaurants within the Relais & Châteaux association of privately owned hotels and restaurants. With restaurants worldwide, L'École des Chefs offers exciting possibilities for your palate.