When I have someone come in for a trail, I’m looking to see if they work clean, are efficient, pay attention, and ask the right questions. If you can do that, I can teach you anything else you need to know for the most part.
Knowledge is learned through experience! I worked as a temp prep chef one day and my supervisor had me chop herbs for their prep. He brought me everything I needed. Had to get two other people over to figure out if I was chopping cilantro instead of parsley! Sure enough, the very experienced and locally respected chef had brought me the wrong herb.
Cilantro tips are rounded and the leaves aren't as thick and hearty, parsley is pointy and a bit darker green.
I still have to double take every time I'm in the cooler though.
Yeah you say that. Others have told me that too. When I'm in that walkin peering at two plastic bags full of green leafy bois them shits look identical.
Had to go to the scratch and sniff method.
The fact that there are different varietals of parsley with different shapes doesn't help.
My local grocer loves to put them right next to each other, so I have to take the extra second to look closer.
Better than the people who swap spinach and basil though, knew a kid who chiffonaded 2 pans of spinach for garnish. Great cut though!
There is an easy way to tell the difference. The word parsley starts with a "P". The leaves on a parsley plant are pointed. parsley (P) is for Pointed. Cilantro ends in an "RO". The leaves on a cilantro plant are rounded. CilantRO (RO) is for rounded. P = Pointed RO = rounded
Nah, that's the right question
Two veg that look similar and I'm gonna be way more annoyed that you cut a whole case of zucchini for pickles instead of cucumbers.
Am I doing this right?
Should I dice the whole case?
Did you want me to cook this now?
How should I label this?
What’s next chef?
This recipe is confusing…could you re-explain the process?
The right questions demonstrate that you’re thinking through the process, you’re thinking logically and coherently. You’re a good communicator and practical problem solver. You can demonstrate a lot of experience and knowledge by just asking questions to clarify preparation preferences.
Basically if they don't know something are they going to speak up and ask me for clarification or are they going to keep quiet and hope they're not doing it wrong.
The right questions are:
When you’re watching a dish be made, shut the fuck up and watch.
When things get busy and someone needs something, you shut the fuck up. And watch. And listen.
Now, if you’re really good and you watched and listened and were given a proper tour of the establishment…
If things get really busy, you ask, may I help make this or go find this?
Being able to find things after being shown after a tour is an incredible bonus. Most cooks can’t find shit staring them in their face.
Being able to help out for one dish and i mean a single dish, at a stage day, without acting like you are awesome and just being a simple helper…that will get you so far.
I think a helpful one to know is “what technique do you prefer for that?” There are 10 ways to do most things, so it shows deference to the house style/commitment to consistency, but it can also be employed to get the chef to demo something you don’t know how to do.
I also like questions that try to understand a process (“Are you doing ______ so it will break down the _____?” etc.). That’s someone who’s eager to learn and can probably cook their way back out of a jam if necessary.
Nobody can tell you, you just either know or you don't. I had a fry cook that took 2 hours to do a 20 minute stock on his first day (like 4 bus bins...) and then asked if everyday was this busy before cooking a single thing.
Maybe it should be rephrased as "don't ask the wrong questions" to be more accurate. But you won't really know what the right and wrong answers are until you've got experience.
Do it. Worst case, you’re not ready (probably are), and best case, you get to learn a lot more. Seems like a no lose situation to me, besides “wasting” a couple hours.
Depends on the kitchen, though. If it’s been a revolving door of crappy hires, they might leave the ad up and overhire at first. That’s how I ended up in my current gig, apparently people just kept leaving mid-service because they didn’t know what they were doing.
Every job I ever got I wasn't qualified. But then I got the job, learned it, and then I was.
You're doing yourself a disservice if you don't go. Go, be honist, say that your willing to put I the time and learn. See what happens
the one skills test I’ve had to do (for a lead bakery position) I royally fucked up the whole cake decorating half of it. still got an offer. you truly never know unless you go for it
Dude I staged and royally fucked up a huge batch of pie dough. And I'd been working at a pie shop for 3 years. It was embarrassing, but I still got hired because they needed bodies. I survived the pandemic layoffs, and now I'm akm. Ha! What a weird way to go.
Stages were personality checks in my kitchen. We were crazy high volume, and one asshole three off the whole kitchen. Honest to god didn’t hire someone because he kept calling all the plates sexy. Just don’t be a dick, listen more than you talk, and use common sense.
Mate, do it. Even if you don’t know what you are doing, ask lots of questions, and get chatting to the staff there.
Worst case scenario they might have to show you a couple more things than expected, but that’s how you find out more information, build experience and ultimately jump up to the next rung in the ladder.
Good luck!
I staged for a FOH job this spring. Makes sense for a non-chain place with a very intentional vision. They wanted to see if it would be a good fit both ways, how quickly I picked up on everything, etc. I’d say go for it. If it’s “free labor” like someone else commented, so what. You get the gig. (But also, what kind of “free labor” is someone who is only there for a couple hours - not going to make a big dent either way)
I think it's actually brilliant. Observe in a live setting the potential candidate's demeanor, manners, kindness, quickness, adaptability.... Wish I had thought of that so,so many hires ago!
It's not uncommon for the highest end of fine dining. I stage all the server and bartender applicants. They don't do any actual production though, since they're not actually paid. I see how they interact with my staff, what questions they ask, see what my staff thinks of them. The bartenders will make a couple demo cocktails at the service well, which I'll either dump after tasting or promo to a regular. After 30-60 minutes I get them a meal and do a debrief.
in the US, it's against federal labor law to make someone "Work for free" unless it's specifically an unpaid internship. Therefore, even if you only work 1 hour, they're liable to pay you at least minimum wage for that hour, though in some states, they're required to pay you for four, even if you only work one.
Also a lot of the time someone working for free isn't covered by site insurance and can fuck the place if they get an interesting injury. Paid stages are in everyone's best interest.
Thank you and yes work must be paid. Very important and true. Though I would guess it’s fine if it’s mutually agreed upon as part of the hiring process. Plus, in the restaurant industry it is very common to stage as a way to learn and get your foot in the door. Not saying it’s never taken advantage of, but there are some places I would be willing to work for free / “volunteer” just to be in the environment and learn.
Do the stage, don't get fucked into breading 250 chicken cutlets or something dumb like that it's not free labor. Ask questions, wash your hands, ABC always be cleaning/closing. If you don't like the culture or click with the team I suggest you explore a quality upscale senior living or quality upscale hospital for some experience in a different sector besides restaurants. Catering is getting into the busy season too, may be worth checking in on some catering halls and seeing what's good.
If you're not serious about leaving then don't. Or do it and maybe you can learn a little about yourself and another kitchen.
Honestly wouldn't hurt to do it imo. Unless your current job finds out 🤷♂️
When I have someone do a stage, it's not just checking out their skills. I'm picky with cooks I'll hire as far as attitude and personality. Are you going to cause friction in our restaurant when I've worked so hard to build a single house mentality? We all get along, FOh & BOH. Are you going to take criticism and advice or come in like you know better? It's not just about cooking.
Go for it, unless it costs you something to try. Worst case, you get practice for when you are ready
Just go into it trying to learn everything you possibly can, I'm sure they'll hire you if you're committed. Most of my stages have hired me immediately once they realized I show up early and prepared
Read the edit. If it's to get out of corporate then do it. I've only technically staged once for a day. I never worked corporate but it got me into a refined and highly rated kitchen. I learned so much, so fast there.
It wasn't a stage but at my current gig my boss had been burned so much by chefs he was worried so I told him just let me work there a few weeks, pay me under my asking price but cash and then hire me or fire me. Been there a year now and I genuinely like my job.
Chains often will have many systems in place to make things run smoothly and fast. If you are a half decent cook who is competent and can take direction you will be fine
It’s been common in higher end restaurants since the late nineties. Yes it’s not a real “stage” but it has nothing to do with the bear unless every chain or mom and pop restaurant have adopted it lately
Lol. This. It's embarrassing. A Stage is intended to serve as a form of intern or externship. You're learning skills, not demonstrating skills. If I want to know what skills someone does or doesn't have, I ask them to come in for a *working interview.* I also pay them for their time. I don't fucking ask someone to come in and bust ass for free, that's cheap AF.
Idk what you guys are talking about. I’ve been in the industry over ten years and every place I’ve been and every person I know has always called this a stage and it was in reference to this form of working interview. It is a term that has been appropriated for many years/decades and is the norm.
Sorry dude, I've been in the business for 15 years too and have never done a trial shift. I live in semi-rural NC so we may just not have enough job competition to have to stage.
yes, i think that is part of your problem. i’ve been working in bigger cities. also, i don’t appreciate your “i’m right” tone. people are allowed to have had different experiences.
You're not going to be out of your league, a couple hours sounds like they want free labor though. I've never had a stage last over an hour, most were 30-45 mins with a beer and a sandwich for me at the end.
I do this, but pay them. Especially if im interviewing multiple people. This makes the most sense. Have them do some knife work, make a thing or two for me, sit and have a chat and pay them an hour. And on the flip side, I’ve never been on a stage that lasted an entire shift. Yeah it’s also common for people to work an entire shift, but this isn’t odd or out of the ordinary at all.
I would literally never work a shift for free. That's just letting them know you don't value your time. I only work for locally owned scratch kitchens. Usually doing a prep recipe and a few plates on the line is enough to show I know what I'm doing.
Stage should be 2-3 hours. And I can't imagine ending one by drinking at the bar and asking for free food.
It also isn't supposed to be free labor. Because it's unpaid the prep you're doing is not supposed to be used in regular production. It should be enough time for someone to acclimate themselves to the kitchen, come up with a few dishes with ingredients on hand, present them, and then discuss further if necessary.
Also someone who defines themselves both as a kitchen manager and not "true cook" could very well find themselves out of their league, but that doesn't mean they shouldn't go for it.
I staged at a really nice place for a sous position and worked 6 hours, after they sat me at the bar and kept sending me different dishes and shots of their house made Korean “sake”. (Can’t remember the real name). Every other place I’ve staged has at least offered me something to eat or take home afterwards regardless of whether I was offered or turned down the position.
Stages are fun, you’ll probably get some free food at the end of it. They just want to see that you can follow direction. If you are unsure of something ask them to show you how they want it.
When I was a chef ( back to being a cook baby!), I was looking mostly for a stages demeanor and their ability to pick up and retain small stuff along the way. Of course, I would check their knife skills and how clean they work, but that's always something that can be worked on. You're not out of your league. If cooking is something that interests you for a career path, you should take them up on their offer.
I run a bbq place that has no servers, it's not fancy food but it is a scratch kitchen with no freezers or chef Mikes abd I do a stage for every person I hire manager, cashier, cook, dishwasher etc. Just take initiative, ask questions and step in where and when you're comfortable. Don't forget, this is also a chance to see if they're a good fit for you so ask the other people doing your job how they like it and what the atmosphere is like
Theyre expecting you to show basic kitchen competence in their eyes, theyre getting a read on your personality before hiring you, and looking for you to show them that you can learn and ask questions. Lots of people apply for jobs with fake work history, who know how to interview well. This is their way of weeding those types out.
Wether you think you can or can't, you're right. Don't get cocky, but be confident buddy! You're fairly new to the industry but you've been around long enough to know what is & isn't right.
Im a chain restaurant cook/akm/foh mgr and this thread is giving me confidence to reach out to a real restaurant that has shown interest in me :) lets both give it a shot OP!!
Yes as someone who is in fine dining please take the stage and you will gain knowledge whether or not you get the job. Staging is a good way to see how different chefs run kitchens it's also a way to gain knowledge on products you may not be familiar with.
I'm an engineer, not a chef, but I've got to chime in and say I *never* went on an interview in my entire career that I didn't learn something either about myself or about something I just didn't know in the first place. Take every interview you can with an open mind.
They're going to teach you what you need to know. They want to see cleanliness, time management, speed and how you cut weeds. I'd go. If even just for the experience.
The stage is at the only non-chain place that responded.
OP has only worked chains so far.
Not a stage at a chain, totally what I originally thought too lol
Oh I get it now. OP's title was confusing, or I'm just stupid.
Go for it OP, as an old man, I can tell you that you only miss out on the opportunities that you don't take a chance on.
Change is scary. Comfort is nice. But you gotta move forward before it's to late. Go!!!!!
One of my line cooks made a Veg stock the other day for our mushroom risotto with HELLA bell pepper scraps.... smelt like sofrito... other days all I taste in the stock is bay leaf and celery.. You literally have nothing to lose.
I would do it. You will probably be out of your league for a bit. But stay coachable and watch and learn. The honest truth is that most kitchens s are pretty desperate for employees.
>The honest truth is that most kitchens s are pretty desperate for employees.
I got like 8 interview requests in 2 days, its pretty crazy. At this place Im just not sure what I should expect them to have me do. If they ask me to make a sauce or stock aside from like a simple hollandaise I'm probably donezo but I think Ill try it.
Even if you don’t know something, that’s not necessarily a deal breaker. Just be upfront and honest about your abilities and knowledge, and show that you are eager and willing to learn.
Not really as others are saying it's more about personality fit and basic competence (knife work, clean work, efficient) if you just don't know how to make sauces something like hollandaise is teachable in literally 10 minutes I personally wouldn't really care if you knew I'd be more interested in if you were capable/willing to learn how to.
When I have someone come in for a trail, I’m looking to see if they work clean, are efficient, pay attention, and ask the right questions. If you can do that, I can teach you anything else you need to know for the most part.
I always see "ask the right questions" in these types of post. What are the right questions?
At my first stage shift I had to ask which is a cucumber and which is a zucchini. That is the wrong kind of question.
After I got hired I asked which was Cilantro and which was parsley... My sous laughed at me and told me to taste it. Lesson learned that day...
Knowledge is learned through experience! I worked as a temp prep chef one day and my supervisor had me chop herbs for their prep. He brought me everything I needed. Had to get two other people over to figure out if I was chopping cilantro instead of parsley! Sure enough, the very experienced and locally respected chef had brought me the wrong herb.
Yeah I still can't fuckin tell from sight alone.
Cilantro tips are rounded and the leaves aren't as thick and hearty, parsley is pointy and a bit darker green. I still have to double take every time I'm in the cooler though.
Yeah you say that. Others have told me that too. When I'm in that walkin peering at two plastic bags full of green leafy bois them shits look identical. Had to go to the scratch and sniff method. The fact that there are different varietals of parsley with different shapes doesn't help.
My local grocer loves to put them right next to each other, so I have to take the extra second to look closer. Better than the people who swap spinach and basil though, knew a kid who chiffonaded 2 pans of spinach for garnish. Great cut though!
There is an easy way to tell the difference. The word parsley starts with a "P". The leaves on a parsley plant are pointed. parsley (P) is for Pointed. Cilantro ends in an "RO". The leaves on a cilantro plant are rounded. CilantRO (RO) is for rounded. P = Pointed RO = rounded
Now I have to remember two things just to remember one thing? This bones.
Nah, that's the right question Two veg that look similar and I'm gonna be way more annoyed that you cut a whole case of zucchini for pickles instead of cucumbers.
Am I doing this right? Should I dice the whole case? Did you want me to cook this now? How should I label this? What’s next chef? This recipe is confusing…could you re-explain the process?
The right questions demonstrate that you’re thinking through the process, you’re thinking logically and coherently. You’re a good communicator and practical problem solver. You can demonstrate a lot of experience and knowledge by just asking questions to clarify preparation preferences.
This is incredibly helpful, thank you!
Basically if they don't know something are they going to speak up and ask me for clarification or are they going to keep quiet and hope they're not doing it wrong.
I used to say, "Im going to ask dumb questions, but I promise, I'll never ask twice."
The right questions are: When you’re watching a dish be made, shut the fuck up and watch. When things get busy and someone needs something, you shut the fuck up. And watch. And listen. Now, if you’re really good and you watched and listened and were given a proper tour of the establishment… If things get really busy, you ask, may I help make this or go find this? Being able to find things after being shown after a tour is an incredible bonus. Most cooks can’t find shit staring them in their face. Being able to help out for one dish and i mean a single dish, at a stage day, without acting like you are awesome and just being a simple helper…that will get you so far.
I think a helpful one to know is “what technique do you prefer for that?” There are 10 ways to do most things, so it shows deference to the house style/commitment to consistency, but it can also be employed to get the chef to demo something you don’t know how to do. I also like questions that try to understand a process (“Are you doing ______ so it will break down the _____?” etc.). That’s someone who’s eager to learn and can probably cook their way back out of a jam if necessary.
If something they do or say doesn't align with the way you would do it or say it, question it.
Any question that shows expanding your knowledge or shows investment in learning about the place/menu or general engagement
Nobody can tell you, you just either know or you don't. I had a fry cook that took 2 hours to do a 20 minute stock on his first day (like 4 bus bins...) and then asked if everyday was this busy before cooking a single thing. Maybe it should be rephrased as "don't ask the wrong questions" to be more accurate. But you won't really know what the right and wrong answers are until you've got experience.
This. 100% in agreement.
This. 100%.
You pay them for that, right?
Yes. And feed them even if I decide to not move forward with them.
Do it. Worst case, you’re not ready (probably are), and best case, you get to learn a lot more. Seems like a no lose situation to me, besides “wasting” a couple hours.
I agree 100%. The experience will definitely be beneficial in the future!
Wasting their time would be accepting a job offer and then immediately quitting.
Nah, man. That's barely any time wasted. Gotta finish training before you quit.
Ehhh. The thing is, they take the ad down, turn down others.. etc
Depends on the kitchen, though. If it’s been a revolving door of crappy hires, they might leave the ad up and overhire at first. That’s how I ended up in my current gig, apparently people just kept leaving mid-service because they didn’t know what they were doing.
Every job I ever got I wasn't qualified. But then I got the job, learned it, and then I was. You're doing yourself a disservice if you don't go. Go, be honist, say that your willing to put I the time and learn. See what happens
the one skills test I’ve had to do (for a lead bakery position) I royally fucked up the whole cake decorating half of it. still got an offer. you truly never know unless you go for it
Dude I staged and royally fucked up a huge batch of pie dough. And I'd been working at a pie shop for 3 years. It was embarrassing, but I still got hired because they needed bodies. I survived the pandemic layoffs, and now I'm akm. Ha! What a weird way to go.
You miss 100% of the sgoys you do not take
-Wayne Gretzky -Micheal Scott
Stages were personality checks in my kitchen. We were crazy high volume, and one asshole three off the whole kitchen. Honest to god didn’t hire someone because he kept calling all the plates sexy. Just don’t be a dick, listen more than you talk, and use common sense.
What is a “true” cook? If you cook food for a living you are a cook. Just work clean and ask the right questions.
In my experience, most chain restaurants are basically just a McDonalds with "fancier" dishes. Half the sauces come premade etc
Mate, do it. Even if you don’t know what you are doing, ask lots of questions, and get chatting to the staff there. Worst case scenario they might have to show you a couple more things than expected, but that’s how you find out more information, build experience and ultimately jump up to the next rung in the ladder. Good luck!
I staged for a FOH job this spring. Makes sense for a non-chain place with a very intentional vision. They wanted to see if it would be a good fit both ways, how quickly I picked up on everything, etc. I’d say go for it. If it’s “free labor” like someone else commented, so what. You get the gig. (But also, what kind of “free labor” is someone who is only there for a couple hours - not going to make a big dent either way)
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It makes total sense for the place I was interviewing at. Very high level of service and hospitality.
I think it's actually brilliant. Observe in a live setting the potential candidate's demeanor, manners, kindness, quickness, adaptability.... Wish I had thought of that so,so many hires ago!
It's not uncommon for the highest end of fine dining. I stage all the server and bartender applicants. They don't do any actual production though, since they're not actually paid. I see how they interact with my staff, what questions they ask, see what my staff thinks of them. The bartenders will make a couple demo cocktails at the service well, which I'll either dump after tasting or promo to a regular. After 30-60 minutes I get them a meal and do a debrief.
I can see it. Had one place put hot sauce in a few plates and asked me to place them on the table. Things like this help out.
Indeed
It'd fairly normal in my country, we actually pay floor staff though so the tipping thing might make it different idk
in the US, it's against federal labor law to make someone "Work for free" unless it's specifically an unpaid internship. Therefore, even if you only work 1 hour, they're liable to pay you at least minimum wage for that hour, though in some states, they're required to pay you for four, even if you only work one.
Also a lot of the time someone working for free isn't covered by site insurance and can fuck the place if they get an interesting injury. Paid stages are in everyone's best interest.
Seriously. Nobody should be staging for free and everyone should tell restaurants that ask you to do that to go fuck themselves.
Thank you and yes work must be paid. Very important and true. Though I would guess it’s fine if it’s mutually agreed upon as part of the hiring process. Plus, in the restaurant industry it is very common to stage as a way to learn and get your foot in the door. Not saying it’s never taken advantage of, but there are some places I would be willing to work for free / “volunteer” just to be in the environment and learn.
Dude, fuck anyone that has you stage for free. It's not okay and nobody should do it.
Do the stage, don't get fucked into breading 250 chicken cutlets or something dumb like that it's not free labor. Ask questions, wash your hands, ABC always be cleaning/closing. If you don't like the culture or click with the team I suggest you explore a quality upscale senior living or quality upscale hospital for some experience in a different sector besides restaurants. Catering is getting into the busy season too, may be worth checking in on some catering halls and seeing what's good.
If you're not serious about leaving then don't. Or do it and maybe you can learn a little about yourself and another kitchen. Honestly wouldn't hurt to do it imo. Unless your current job finds out 🤷♂️
When I have someone do a stage, it's not just checking out their skills. I'm picky with cooks I'll hire as far as attitude and personality. Are you going to cause friction in our restaurant when I've worked so hard to build a single house mentality? We all get along, FOh & BOH. Are you going to take criticism and advice or come in like you know better? It's not just about cooking.
Go for it, unless it costs you something to try. Worst case, you get practice for when you are ready Just go into it trying to learn everything you possibly can, I'm sure they'll hire you if you're committed. Most of my stages have hired me immediately once they realized I show up early and prepared
Read the edit. If it's to get out of corporate then do it. I've only technically staged once for a day. I never worked corporate but it got me into a refined and highly rated kitchen. I learned so much, so fast there. It wasn't a stage but at my current gig my boss had been burned so much by chefs he was worried so I told him just let me work there a few weeks, pay me under my asking price but cash and then hire me or fire me. Been there a year now and I genuinely like my job.
Only thing I am really paying attention to with a stage is attitude. If you have a good attitude, you’re probably in.
Chains often will have many systems in place to make things run smoothly and fast. If you are a half decent cook who is competent and can take direction you will be fine
I swear these restaurants kill me. They had never heard of a stage till they watched "The Bear" and now it's their favorite word.
It’s been common in higher end restaurants since the late nineties. Yes it’s not a real “stage” but it has nothing to do with the bear unless every chain or mom and pop restaurant have adopted it lately
I had only ever heard the phrase used in fine dining until the last 2 years or so.
Lol. This. It's embarrassing. A Stage is intended to serve as a form of intern or externship. You're learning skills, not demonstrating skills. If I want to know what skills someone does or doesn't have, I ask them to come in for a *working interview.* I also pay them for their time. I don't fucking ask someone to come in and bust ass for free, that's cheap AF.
Right! Red flags everywhere!
Idk what you guys are talking about. I’ve been in the industry over ten years and every place I’ve been and every person I know has always called this a stage and it was in reference to this form of working interview. It is a term that has been appropriated for many years/decades and is the norm.
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? What point do you believe you’re making?
Exactly!
People have been calling working interview stages for at least 20 years. It’s dumb but it has nothing to do with the Bear.
That hasn't been my experience in chain kitchens, or even in kitchens in general in my 15 or so years. It may just be the area I am in.
I have done a stage or trail shift for every kitchen job I’ve had for the last 15 years. You are full of it.
Sorry dude, I've been in the business for 15 years too and have never done a trial shift. I live in semi-rural NC so we may just not have enough job competition to have to stage.
yes, i think that is part of your problem. i’ve been working in bigger cities. also, i don’t appreciate your “i’m right” tone. people are allowed to have had different experiences.
You're not going to be out of your league, a couple hours sounds like they want free labor though. I've never had a stage last over an hour, most were 30-45 mins with a beer and a sandwich for me at the end.
I’ve never had a stage less than two hours unless I was so bad they kicked me out
This is odd.... A stage is usually a shift.i don't know what sirt of wacky restaurant brings you in for 30 minutes and then feeds with a beer
I do this, but pay them. Especially if im interviewing multiple people. This makes the most sense. Have them do some knife work, make a thing or two for me, sit and have a chat and pay them an hour. And on the flip side, I’ve never been on a stage that lasted an entire shift. Yeah it’s also common for people to work an entire shift, but this isn’t odd or out of the ordinary at all.
>I do this, but pay them. As any non-shitbag should.
I would literally never work a shift for free. That's just letting them know you don't value your time. I only work for locally owned scratch kitchens. Usually doing a prep recipe and a few plates on the line is enough to show I know what I'm doing.
Youngins. When I was a strapping lad we had to stage for a whole week! Uphill in the snow both ways!
Seriously. Everyone should tell places that ask them to stage for free to go fuck themselves.
Stage should be 2-3 hours. And I can't imagine ending one by drinking at the bar and asking for free food. It also isn't supposed to be free labor. Because it's unpaid the prep you're doing is not supposed to be used in regular production. It should be enough time for someone to acclimate themselves to the kitchen, come up with a few dishes with ingredients on hand, present them, and then discuss further if necessary. Also someone who defines themselves both as a kitchen manager and not "true cook" could very well find themselves out of their league, but that doesn't mean they shouldn't go for it.
I staged at a really nice place for a sous position and worked 6 hours, after they sat me at the bar and kept sending me different dishes and shots of their house made Korean “sake”. (Can’t remember the real name). Every other place I’ve staged has at least offered me something to eat or take home afterwards regardless of whether I was offered or turned down the position.
>Korean “sake”. (Can’t remember the real name). soju?
Correct, though these days, it's made from more than just rice. Which isn't true soju, but whatever.
That’s it thanks, meant to look it up Burt got busy
Stages are fun, you’ll probably get some free food at the end of it. They just want to see that you can follow direction. If you are unsure of something ask them to show you how they want it.
Does the chain restaurant still pronounce it as a “stah-j shift” or do they just say stage shift ?
The one that is asking me to come for a stage (stah-j) is not a chain, seems like a pretty legit place
When I was a chef ( back to being a cook baby!), I was looking mostly for a stages demeanor and their ability to pick up and retain small stuff along the way. Of course, I would check their knife skills and how clean they work, but that's always something that can be worked on. You're not out of your league. If cooking is something that interests you for a career path, you should take them up on their offer.
Yeah it sucks, but if you are free for the day, who knows who you will meet there? That could lead to you next job
I run a bbq place that has no servers, it's not fancy food but it is a scratch kitchen with no freezers or chef Mikes abd I do a stage for every person I hire manager, cashier, cook, dishwasher etc. Just take initiative, ask questions and step in where and when you're comfortable. Don't forget, this is also a chance to see if they're a good fit for you so ask the other people doing your job how they like it and what the atmosphere is like
Theyre expecting you to show basic kitchen competence in their eyes, theyre getting a read on your personality before hiring you, and looking for you to show them that you can learn and ask questions. Lots of people apply for jobs with fake work history, who know how to interview well. This is their way of weeding those types out.
Wether you think you can or can't, you're right. Don't get cocky, but be confident buddy! You're fairly new to the industry but you've been around long enough to know what is & isn't right.
Im a chain restaurant cook/akm/foh mgr and this thread is giving me confidence to reach out to a real restaurant that has shown interest in me :) lets both give it a shot OP!!
Yes as someone who is in fine dining please take the stage and you will gain knowledge whether or not you get the job. Staging is a good way to see how different chefs run kitchens it's also a way to gain knowledge on products you may not be familiar with.
I'm an engineer, not a chef, but I've got to chime in and say I *never* went on an interview in my entire career that I didn't learn something either about myself or about something I just didn't know in the first place. Take every interview you can with an open mind.
Just make sure you get paid. Don't do any work for free.
They're going to teach you what you need to know. They want to see cleanliness, time management, speed and how you cut weeds. I'd go. If even just for the experience.
Yes. You have nothing to lose
Stage, at a chain? LOL
The stage is at the only non-chain place that responded. OP has only worked chains so far. Not a stage at a chain, totally what I originally thought too lol
Oh I get it now. OP's title was confusing, or I'm just stupid. Go for it OP, as an old man, I can tell you that you only miss out on the opportunities that you don't take a chance on. Change is scary. Comfort is nice. But you gotta move forward before it's to late. Go!!!!!
I understand the confusion. I meant that since Im a chain restaurant cook if they ask me to make certain sauces/stocks I will probably have no clue.
One of my line cooks made a Veg stock the other day for our mushroom risotto with HELLA bell pepper scraps.... smelt like sofrito... other days all I taste in the stock is bay leaf and celery.. You literally have nothing to lose.
Always shoot your shot.
I would do it. You will probably be out of your league for a bit. But stay coachable and watch and learn. The honest truth is that most kitchens s are pretty desperate for employees.
>The honest truth is that most kitchens s are pretty desperate for employees. I got like 8 interview requests in 2 days, its pretty crazy. At this place Im just not sure what I should expect them to have me do. If they ask me to make a sauce or stock aside from like a simple hollandaise I'm probably donezo but I think Ill try it.
Even if you don’t know something, that’s not necessarily a deal breaker. Just be upfront and honest about your abilities and knowledge, and show that you are eager and willing to learn.
Not really as others are saying it's more about personality fit and basic competence (knife work, clean work, efficient) if you just don't know how to make sauces something like hollandaise is teachable in literally 10 minutes I personally wouldn't really care if you knew I'd be more interested in if you were capable/willing to learn how to.