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Sous chef
in France
by exchange
David Shannon, day sous chef at The Inn at Little Washington, has been selected by The Inn to participate in a culinary exchange program in France during the month of March.
He will be visiting and working in several establishments that are fellow members of the Relais & Chateaux Association — an organization of the finest privately-owned restaurants and hotels in 37 nations.
A resident of Washington, Mr. Shannon has been with Tlie Inn at Little Washington since December, 1987 and is a graduate of the New England Culinary Institute. He is the son of Dr. and Mrs. David Gray Shannon Sr. of Richmond, Virginia.
Employees of The Inn have participated in similar culinary exchange programs with restaurants in England, Bermuda and Mexico. These work-study programs afford Inn personnel the unusual opportunity of being welcomed into some of Europe’s most prestigious restaurants while remaining employed by The Inn. During the latter part of February, the Inn will host two British apprentices from one of England’s finest country house hotels.
In mid-January of this year, Jean Pierre Cargnino — a French maitred’ — made his first visit to the United States to perfect his English and to gain experience working with an American member of the Relais & Chateaux Association. He found Washington charming, reminiscent of his home in France, and he couldn’t get over the friendliness of the townspeople.
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