Stahje

According to the ever accurate Wikipedia, Staging is when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques. A stage normally is used to see how a new chef or cook can adapt to the current environment in the kitchen.

Basically it gives us lowly cooks an opportunity to work in a kitchen, under a great chef for the exchange of the experience. They get free labor, we get to say we worked for _____. Plus, it is a challenge for us to adapt to the new environment, new procedures and just finding equipment. At the risk of falling into the same-old, same-old, it gives us an opportunity to keep our minds sharp. Test our skills.

Typically you end up doing prep work. Chopping herbs, picking lettuce, portioning meatballs. But, staging isn't about making show pieces. It's about the experience. It's about networking. It's about opening doors.

Today did my first culinary stage. The farm hooked me up with the chef of the best restaurant in Madison. I met with him yesterday and we arranged for me to 'hang out' today. My stage was more of a working interview than it was your usual one day stint. I went in at 1 and spent the evening in garde manger (salad/cold app station) doing the usual; picking herbs, chopping herbs, roasting nuts, being a go-for and doing some plating during service.

Towards the end of the night chef pulled me off the station and said that I should come back next week and fill out some paper work!! sah-weet! I am very happy to have nailed down this particular job. L'Etoile has been a leader in farm to table since before it was trendy to do so. Chef Tory Miller is a James Beard nominee and has an incredible staff. This is the kind of place I could really learn some stuff!!!

http://www.letoile-restaurant.com/