Staging and/or Apprentice Research

[RedBeansNRice]

I am an American Chef, on my way to becoming a American Restaurant owner in France.
I am interested to know if anyone has any resources for searching possible candidates to work abroad, in France, as a paid Stage.
I am not as much looking for students as I am already working chefs/cooks, educated or not. Yet I am not really being picky.
I am looking now, as I am doing costs to see what my labor would be, and I am very interested in bringing over other North Americans, as the food will be what I am calling it as Gastronomique International, or in the states we probably would say Fusion, and I feel that working with a North American cook, with the people I know that will be involved, would be a valuable experience.
Thus far the people I am working with are all french technique trained, but not french(European). Knowledge of the french language would not be necessary either. I am a little wary of just posting on expat boards, or working abroad related sites, as I am not interested in some one that has done a little of this and a little of that, and is just looking for anything to further their travel expenses. Rather some one who is making this their career, or on the path.
Also I would be very interested in restaurant trade programs. Such as sending a Chef of mine over in exchange for a Chef of another restaurant owners' to gain experience for my staff. I have worked in places that did that nationally in the states, and also internationally as well. But I do not know how to develope that. So, where would I look? Any ideas?

[PeelingShallots]

I'd kill to work for a week or a month.

E-mail address removed.

[Chillifactor]

I'm a Cunlinary Student in Nova Scotia, and I have been putting a lot of thought into studying in Europe for a month or two.
I don't have a whole lot of experience (I've worked in four restaurants, plus school) but I would love the opprotunity.

[laBonneVie]

Contact the Cordon Bleu cooking schools. They have one in Paris that I attended, and a lot of the students were chefs already and wanting the French experience. (Same with their many branches in the US.) Once they are finished school, they are often looking for opportunities to stay in France to continue the experience. The same should go for the French Culinary Institute in New York, where chefs are obviously interested in French cuisine, but are American. You should get more applications than you can handle.
Good luck with your venture.

[RedBeansNRice]

I would like to revive this subject as now I am much further along in my project. I have found that there is an agency I found through the CIA that allows french employers to contract Americans under the age of something like 30 or 35, to come over for an extended stage period. Now, does anyone have any job or the like related message or posting boards they would suggest where I can post to ask if anyone is interested? There is a great publication over here, but it almost only entirely reaches a European audience; and I am currently more interested in reaching north American or South American cooks/chefs. Any further help is appreciated.