Was the hardship worth it?

“I was crazy with happiness when I got an internship at that restaurant. I went to the end of the world and for 30 days I was cutting cookies with some metal molds for 15 hours a day, sleeping only four hours, and your happy day would end at 1 in the morning cleaning the entire kitchen!” This is just one of the examples of internship experiences in the best restaurants in the world. Whether world-renowned restaurants meet expectations or are a major disappointment, how much one truly learns there, where they gained the most knowledge, and why some internships would definitely be repeated will be discussed by Matija Bogdan, executive chef of Aminess hotels, and Ante Udovičić, chef of the Lemongarden restaurant, who surely have the highest number of internships completed in the world’s best restaurants among Croatian chefs.