In the world of Michelin-starred restaurants, the stage system, where young cooks work for short periods of time, often for free, in top tier restaurants, is fairly prolific. As someone who himself staged at some of the best restaurants in the world, do you have any particular perspective that you would like to share? On a similar note, what is the typical experience for a stagiere at Noma?
You are obviously very well known as a chef who has really brought foraging into the mainstream as a way of obtaining hyperlocal ingredients. Do you believe that this is something that is possible in every location, so long as one just looks hard enough?
notmyrealname2360 karma
Hi Chef, two questions for you:
In the world of Michelin-starred restaurants, the stage system, where young cooks work for short periods of time, often for free, in top tier restaurants, is fairly prolific. As someone who himself staged at some of the best restaurants in the world, do you have any particular perspective that you would like to share? On a similar note, what is the typical experience for a stagiere at Noma?
You are obviously very well known as a chef who has really brought foraging into the mainstream as a way of obtaining hyperlocal ingredients. Do you believe that this is something that is possible in every location, so long as one just looks hard enough?
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