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Bookmark or Share- Six Tips to Stage at a Restaurant Successfully - Culinary Institute of ...It isn’t your place to interrupt the sous when he’s describing a recipe for you to prepare by interjecting his meticulously tested recipe with your handy, helpful tips and tricks from Masterchef USA or your fundamentals’ chef from culinary school.
- The Pros and Cons of Staging in a Restaurant - EaterDoing a stage (pronounced staj, from the French) of a few months is still required for culinary school degrees and de rigueur in the world of haute cuisine, where it introduces stagiaires to...
- Kitchen Language: What Is a Stage? - MICHELIN GuideYou may have often heard chefs speak about the time they staged at a restaurant under a top toque. Simply put, a stage is an unpaid internship a cook takes to expose him- or herself to new techniques. Before the advent of culinary schools, this was the most common form of education.
- Staging at a Restaurant: Pros + Cons - QwickStaging—derived from the French term stagiaire, meaning trainee—is a typical requirement in culinary schools. Staging is an opportunity to gain valuable experience in a professional kitchen. So let's talk about what staging is, its pros and cons, and its legality.
- What Is a Stagiaire? How to Prepare to Stage in a RestaurantIf you aspire to be a head chef, or simply want to learn more about careers in a professional kitchen, a stage is a great place to start.
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