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Stage at french restaurant

post #1 of 9
Thread Starter 

I have a stage at an excellent French fine dining restaurant on Friday. Do you have any advice on what to expect? how to approach it?

post #2 of 9

Wow how exciting!

 

I suggest doing exactly as you are told the first day.  I mean exactly, if someone asks you to dice something you ask how small and what shape.  Watch and listen more than you talk.

post #3 of 9
Thread Starter 

Thanks kuan. I'm a little nervous, since its my first stage, but I really want to impress the chefs here because it would be a great foot in the door. 

post #4 of 9

I have done this many times in the past. Here is my list of suggestions.

 

 

  • Make sure you bring a notebook to take notes this is acceptable.
  • Also shut your cell phone off don't use it at all.
  • Be polite, respectful and do whatever they ask you with a good attitude. 
  • Be sure to bring a small package of band aids just in case you cut your self. Always better to deal with a cut quietly then have to ask for the first aid kit.
  • Bring a water bottle. No soda or coffee just water. I am not (nor was ever of drinking anything other than water on the line). Water keeps your taste buds clean and keeps you hydrated.
  • Make sure you send a thank you card to the chef after the experience. Or bring a small gift (bottle of wine) to present the chef at the end of the evening.

 

 

 

 

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 9
Thread Starter 

thanks Nicko, that's all great advice. as far as tasks are concerned, what should i expect to be asked to do? I don't have much "restaurant" experience but I have a very good amount of knowledge for a home cook. I have looked over the menu several times and have tried to break it down to assignments they may ask of me to complete. 

post #6 of 9

+1

 

Bring bottled seltzer instead of flat water.  It hydrates and clears the palate better.  Okay the seltzer thing was a joke but there's actually a little truth to it. 

 

Learn the kitchen's preferred seasoning levels.  It's so embarrassing to be wrong on salt.

 

Expect a little adjustment about this, that and the other.  You can't expect to come in knowing all of the kitchen's tricks.  If you're corrected, don't dwell on "mistakes" but keep focused on what you're doing and on the immediate future.

 

If you're thinking about something which happened thirty seconds ago or what's going to happen in five minutes, you're thinking about the wrong things.  I know you know that already, but a new kitchen can mess with your concentration.  Stay in the present.

 

Tidy station, plenty of mise, and good luck!

BDL

post #7 of 9
Thread Starter 
Thanks Bdl. I did some research thru the search function and it looks like, not that I believe they would hire for free labor, but not many ppl get hired following a stage. And thats ok, bc worst case scenario I use it as a learning experience. However, be that as it may, I am still looking for an opportunity to train under a great chef that realizes my passion, ability, and determination to succeed at the highest level. Hopefully everything goes well tomorrow and I'll give you guys an update.
post #8 of 9
Thread Starter 
Edit: duplicate removed
Edited by conchaf2 - 11/17/11 at 5:27pm
post #9 of 9

any update?   how did it go?

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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