Stage (cooking)

Staging is an unpaid internship when a cook or chef works briefly, for free, in another chef’s kitchen to learn and be exposed to new techniques and kitchens . The term originates from the French word trainee meaning trainee, apprentice or intern. The French term commis is often used interchangeably with the aforementioned terms. The individual Completing this activity is Referred to as a training , trainee (pronounced “stazhjer”; IPA: /sta.ʒjɛ:ʁ/), clerk (chief assistant) or voluntary ( “volunteer”).

Before the advent of modern culinary schools , young cooks Learned Their craft as unpaid apprentices in professional restaurant kitchens and bakeries (and other food preparation establishments: pastry shops / bakery , butcher shops / butcher shop , candy shops / Confectioner’s , hotels, etc.) under The guidance of a mentoring leader. This practice has become less common in recent decades. [1]

Staging is similar to trialling in professional kitchens. Trialling is an activity that is used to assess the skills and training of a cooking job candidate. The hiring chef could assess the trial cook’s adaptive skills in the new kitchen and how they interact with other staff in the restaurant. When a student is a student, he or she is a student.

A server or waiter can also “stage” in a restaurant for much the same purpose.

References

  1. Jump up^American Culinary Federation (2006). Culinary Fundamentals . Upper Saddle River, NJ, USA: Pearson Education, Inc. ISBN  0-13-118011-8 .

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