What a Michelin-Star Restaurant Internship Actually Gives You — An Honest Breakdown
An internship in a Michelin-star restaurant is not a vacation. It’s a full day on your feet, a fast pace, maximum concentration, and constant observation.
First, you gain real experience — not theoretical, but hands-on: the pace, the standards, the discipline. Second, you learn new techniques and approaches, from cutting methods to service. Third, you gain an understanding of how a kitchen operates on an international level.
Michelin is not about being “better than others” — it’s about a different way of thinking. Working in such restaurants teaches respect for the product, for the process, and for the details. Even if you eventually return to your hometown, you’ll return as a different chef.
An internship is not a holiday. It’s a challenge. But that challenge is exactly what drives growth.
First, you gain real experience — not theoretical, but hands-on: the pace, the standards, the discipline. Second, you learn new techniques and approaches, from cutting methods to service. Third, you gain an understanding of how a kitchen operates on an international level.
Michelin is not about being “better than others” — it’s about a different way of thinking. Working in such restaurants teaches respect for the product, for the process, and for the details. Even if you eventually return to your hometown, you’ll return as a different chef.
An internship is not a holiday. It’s a challenge. But that challenge is exactly what drives growth.