Great video Justin, experience definitely outweighs culinary school. I enrolled in vocational Culinary training at a community college in Orlando for 2 years. Meanwhile a friend and my cousin went to J&WU Culinary school in Miami paying over 20k a year, fast forward i'm now working in Las Vegas at Caesars Palace making $23/h and at the Trump hotel (on call) making $19/h, while they're stuck with extreme student loan debt working at small town restaurants and not being able to afford live on their own. I wouldn't be in the position that i'm in had I not worked my ass off actually working in kitchen and practicing my techniques in a real environment. Culinary school is great for slow learning and technical knowledge, but when you get into the real field the chefs wont care how much book knowledge you have if you cant move your ass and show practical kitchen knowledge. A stage is a good introductory way to get some insight if you're new into the field, but nowadays they do "practicals" & "tasting" as part of the application process. For my most recent jobs I had to cook a steak, render a duck breast, show my knife skills, make pasta for the chefs before I was offered a job, I was only successful due to having experience cooking those items.
You all probably dont care but does anyone know of a trick to log back into an Instagram account..? I stupidly forgot my login password. I appreciate any tips you can give me!
Hey Chef! I'm a new subscriber, a young culinarian(24) been cooking for 3 years now and I'm currently in culinary school at the International Culinary Center(formerly French Culinary Institute). I just so happened to stumble upon your page when I was looking for tips on how to develop my own menu. -creative constraints -learn to use acid -think about the presentation I just wanted to say how happy I am that I found this channel and how awesome and helpful your content is. Also, when I started cooking my main thought was to work in 1 different restaurant every year for at least my first 5 years in the industry. I haven't staged very much yet and the restaurants I've staged in are the ones that I ended up working in. I've also staged a month for Dario Checcini(but considering the time I spent it feels more like a resume flex tbh). I'm not really sure what all I'm trying to ask(I'll wade through your content to see if you already have an answer.) but one question I have is what kind of tips or information could you give to someone trying to start their own business and develop their own style of cooking? If you or any other chef/culinarian reads this, I'd really appreciate the feedback. Thanks for the dope content! I hope to now visit your restaurant someday!!
man i cant believe i missed this episode, i can so relate to the "in my last restaurant" logic, it came from a guy with 20 years experience, closed minder bugger
The comparison between a stage and dining experience as a late career cook, and the honey comb example are very intriguing and well described. It makes me wonder, at this level of technical competence and creative search, when does checking in on your culinary idols, or neighbor's kitchens and plates become a less effective use of your time than seeking more non traditional creative influence, i.e. a trip to a farm or tagging along with a forager? In an attempt to stand out and nurture a creative voice, does the restaurant world produce diminishing returns over time once a healthy baseline of technique, organization, and methods are established?
Thanks for this video bud. I recently changed careers and became a cook. I work part time in a yacht club and a catering company. Both places perform and carry them selves very differently so everything you said here is so true.. I do have a question, how do I go about requesting to stage at a kitchen and how would you pick it ? I live in Miami so I have so many choices I don’t even know where to start lol Thanks in advance for your responses
It's really up to you and the restaurant you're staging at. The better your work and attitude is the longer people will be willing to spend time with you. Theoretically you can stage as long as you can afford it financially. And you should end your stage when you feel like you're either ready to take over a station and become a payed employee, or until you've learned what you wanted to and would like to take your experience elsewhere.
Second Adam here, and yes, you're able to make that request. Most places will ask "what are your dates?" and you let them know that you're available from 1/17-1/23, and they'll let you know when they'd like to schedule you.
There it is again, you’re naming dropping The Dirty Laundry... so how long were you there? I bet you learned so many new and different techniques... so jealous!! Just came across you TH-cam channel and I’ve been hooked on you because you’re a passionate chef and that’s the best chef to Stagê for. Do I need to travel to Seattle? lol Digging the videos, Chef. Thanks 🤘🏻🤘🏻
Thanks Matthew! Yeah it was an incredible experience, definitely laid a great foundation for me so early in my career. Appreciate you watching, come to Seattle anytime!
the worst part of a stage for me is when they call you in an hour before service and have you do mindless prep with no expectation of your contribution. Starting, out I had no knowledge or insight as to how the stations were set up, what a prep list was, and how insanely organized you have to be to manage a station with multiple people.
There is a possibility that I can stage at a fine dining establishment but I'm terrified at the fact that I have no experience in such a place. Also I'm close to finishing up my culinary arts degree. Would it be an invaluable experience to go there and potentially open up a career at this place?
For sure! But your performance at your work can't suffer because you're exhausted. Take care of yourself. I used to stage on vacation time because I didn't have much to do while I was on holiday.
Are there any good resources you recommend for finding a stage overseas? For example, I don't want to live in Europe long-term, but I'd like to know if there's an agency out there that kind of is like a foreign exchange student program for 1-3 month stages.
Hey hey - not as formalized as you might think. Considering most places want to eventually find long term employees and unpaid stages wouldn't "profit" any 3rd party service, it's not common to see all of them aggregated in one place. Your best bet is to email individual restaurants that get you excited and see what opportunities are available. Shoutout if you've already seen my email video: th-cam.com/video/vHFj_ueQ9wg/w-d-xo.html
I’m confused in the whole Stage thing. So if you’re trying to get INTO the culinary field and you’ve never been in a professional kitchen you do a Stage? I just started at a restaurant as a cook to try and begin my culinary career. So I’m looking for advice/help in what to do or not do.
Being new to the culinary industry, you often aren't able to offer guaranteed skills to a restaurant that they're willing to pay for, so you offer your time instead. During that (sometimes unpaid) time, you have an opportunity to shadow people more experienced than you, work your way through various tasks and improve, plus expand your network to give you a foundation to feel more comfortable pursuing a role at a more ambitious restaurant.
Justin Khanna Thank you for replying. I understand now 😂 I did a Stage yesterday actually at a fine dining restaurant here in PA. I was out of my league but the chef was really cool and let me Stage there. He said I did a really good job and that he’d talk to the owner to see if he can hire me! I hope they hire me that would be absolutely amazing! If not it was at least very informative and a good experience none the less. I had fun!
Do it anyway. From what I've heard from people who've started cooking at a later age in life, their experience really helped them wade through the bullshit. and IMO learning anything is the best part about mastering whatever craft you decide to succeed at! Good luck on your journey, try everything at least once, then do it again especially if it's in a different style.
Go for it! It’s never too late! I am under 18 with no experience and I already applied and set up stages for a few restaurants. I am nervous as heck because it starts next month, but everybody has gotta start somewhere and as long as you persevere, there will be results! I promise you since I sent my resume to 15 fine dining restaurants and was able to get something out of it!
I have a question. I want to know ! , is matter how a chef MICHELIN ⭐️ have to finished from culinary school or train from MICHELIN Star chef to get MICHELIN Star?
Anonymous Michelin inspectors that go to your restaurant and then gather for a meeting decide whether you get a Michelin star or you don’t. Training in a restaurant that received a Michelin star doesn’t automatically give you one. Your restaurant has to gain enough popularity for Michelin inspectors to go and review the place to be rewarded with anything. You have to earn it, and that doesn’t just come from a mentor from another great restaurant.
This is complete nonsense to me. I'm in the trades, we are unionized. I went to school for free, which the union paid for, started my apprenticeship (which is basically an internship or a stage) which was paid. It wasn't full journeyman salary, but 50% of a journeyman's pay. With a 5% raise every 6 months till I cap off at 100%. Why would anyone, who isn't completely insane, work for free. These owners are making a killing off of your stupidity.
@@justinkhanna but why work for free? your labor and productivity is worth something. And These businesses/restaurants are literally making a enormous profit off of your free labor. Actual work you do is actually worth something. Promises of better future earnings are just that, promises.
Yet again, so grateful for you content Justin
Great video Justin, experience definitely outweighs culinary school. I enrolled in vocational Culinary training at a community college in Orlando for 2 years. Meanwhile a friend and my cousin went to J&WU Culinary school in Miami paying over 20k a year, fast forward i'm now working in Las Vegas at Caesars Palace making $23/h and at the Trump hotel (on call) making $19/h, while they're stuck with extreme student loan debt working at small town restaurants and not being able to afford live on their own. I wouldn't be in the position that i'm in had I not worked my ass off actually working in kitchen and practicing my techniques in a real environment. Culinary school is great for slow learning and technical knowledge, but when you get into the real field the chefs wont care how much book knowledge you have if you cant move your ass and show practical kitchen knowledge. A stage is a good introductory way to get some insight if you're new into the field, but nowadays they do "practicals" & "tasting" as part of the application process. For my most recent jobs I had to cook a steak, render a duck breast, show my knife skills, make pasta for the chefs before I was offered a job, I was only successful due to having experience cooking those items.
Yup, it's definitely a transaction that's happening based on knowledge and experience instead of financial remuneration.
Thanks to my stage I got a job at lysverket, and it started just with learning more about food
That wouldn't have happened without skill, so the stage provided the opportunity, but it was your skills and passion that got you the job
My 4 month Stage at Jean-Georges back when it was 3 stars has opened the door to many job opportunities.
You all probably dont care but does anyone know of a trick to log back into an Instagram account..?
I stupidly forgot my login password. I appreciate any tips you can give me!
Hey Chef! I'm a new subscriber, a young culinarian(24) been cooking for 3 years now and I'm currently in culinary school at the International Culinary Center(formerly French Culinary Institute). I just so happened to stumble upon your page when I was looking for tips on how to develop my own menu.
-creative constraints
-learn to use acid
-think about the presentation
I just wanted to say how happy I am that I found this channel and how awesome and helpful your content is.
Also, when I started cooking my main thought was to work in 1 different restaurant every year for at least my first 5 years in the industry. I haven't staged very much yet and the restaurants I've staged in are the ones that I ended up working in. I've also staged a month for Dario Checcini(but considering the time I spent it feels more like a resume flex tbh). I'm not really sure what all I'm trying to ask(I'll wade through your content to see if you already have an answer.) but one question I have is what kind of tips or information could you give to someone trying to start their own business and develop their own style of cooking?
If you or any other chef/culinarian reads this, I'd really appreciate the feedback. Thanks for the dope content! I hope to now visit your restaurant someday!!
I've seen a lot of videos.Even though I am not good at English, I feel slow to be a nice person to see you. I will study hard after I see your TH-cam.
man i cant believe i missed this episode, i can so relate to the "in my last restaurant" logic, it came from a guy with 20 years experience, closed minder bugger
The comparison between a stage and dining experience as a late career cook, and the honey comb example are very intriguing and well described. It makes me wonder, at this level of technical competence and creative search, when does checking in on your culinary idols, or neighbor's kitchens and plates become a less effective use of your time than seeking more non traditional creative influence, i.e. a trip to a farm or tagging along with a forager? In an attempt to stand out and nurture a creative voice, does the restaurant world produce diminishing returns over time once a healthy baseline of technique, organization, and methods are established?
That's completely true! Even expanding outside of other industries, like spending a day in a music studio or a clothing designer.
Needed this so much
Thanks for this video bud. I recently changed careers and became a cook. I work part time in a yacht club and a catering company. Both places perform and carry them selves very differently so everything you said here is so true.. I do have a question, how do I go about requesting to stage at a kitchen and how would you pick it ? I live in Miami so I have so many choices I don’t even know where to start lol
Thanks in advance for your responses
Paul Qui has a nice place there, as well as Surf Club restaurant I think, no? Once you start asking around, it's pretty easy to find some places.
"iN cuLinARy SchOOl ThEy ShOWed uS ThiS WaY" 😂
I'm a mid fifties job seeker about to stage at a nice restaurant. I feel so self conscience about that. How should I change my attitude?
I'm new and interested in going for a stage. How long is a stage normally?
It's really up to you and the restaurant you're staging at. The better your work and attitude is the longer people will be willing to spend time with you. Theoretically you can stage as long as you can afford it financially. And you should end your stage when you feel like you're either ready to take over a station and become a payed employee, or until you've learned what you wanted to and would like to take your experience elsewhere.
Second Adam here, and yes, you're able to make that request. Most places will ask "what are your dates?" and you let them know that you're available from 1/17-1/23, and they'll let you know when they'd like to schedule you.
There it is again, you’re naming dropping The Dirty Laundry... so how long were you there? I bet you learned so many new and different techniques... so jealous!!
Just came across you TH-cam channel and I’ve been hooked on you because you’re a passionate chef and that’s the best chef to Stagê for. Do I need to travel to Seattle? lol
Digging the videos, Chef.
Thanks 🤘🏻🤘🏻
Thanks Matthew! Yeah it was an incredible experience, definitely laid a great foundation for me so early in my career. Appreciate you watching, come to Seattle anytime!
Can you talk about what to expect during a stage?
I have a video covering this!
the worst part of a stage for me is when they call you in an hour before service and have you do mindless prep with no expectation of your contribution. Starting, out I had no knowledge or insight as to how the stations were set up, what a prep list was, and how insanely organized you have to be to manage a station with multiple people.
There is a possibility that I can stage at a fine dining establishment but I'm terrified at the fact that I have no experience in such a place. Also I'm close to finishing up my culinary arts degree. Would it be an invaluable experience to go there and potentially open up a career at this place?
For sure, that's what I did!
Whats the coffee cup your using? It looks cool
From my friend in Seattle, she's @natashaalphonse
Is it common to stage part time? Can I work 5 days a week at restaurant, and stage the other two at another?
For sure! But your performance at your work can't suffer because you're exhausted. Take care of yourself. I used to stage on vacation time because I didn't have much to do while I was on holiday.
Are there any good resources you recommend for finding a stage overseas? For example, I don't want to live in Europe long-term, but I'd like to know if there's an agency out there that kind of is like a foreign exchange student program for 1-3 month stages.
Hey hey - not as formalized as you might think. Considering most places want to eventually find long term employees and unpaid stages wouldn't "profit" any 3rd party service, it's not common to see all of them aggregated in one place. Your best bet is to email individual restaurants that get you excited and see what opportunities are available. Shoutout if you've already seen my email video: th-cam.com/video/vHFj_ueQ9wg/w-d-xo.html
I’m confused in the whole Stage thing. So if you’re trying to get INTO the culinary field and you’ve never been in a professional kitchen you do a Stage? I just started at a restaurant as a cook to try and begin my culinary career. So I’m looking for advice/help in what to do or not do.
Being new to the culinary industry, you often aren't able to offer guaranteed skills to a restaurant that they're willing to pay for, so you offer your time instead. During that (sometimes unpaid) time, you have an opportunity to shadow people more experienced than you, work your way through various tasks and improve, plus expand your network to give you a foundation to feel more comfortable pursuing a role at a more ambitious restaurant.
Justin Khanna Thank you for replying. I understand now 😂 I did a Stage yesterday actually at a fine dining restaurant here in PA. I was out of my league but the chef was really cool and let me Stage there. He said I did a really good job and that he’d talk to the owner to see if he can hire me! I hope they hire me that would be absolutely amazing! If not it was at least very informative and a good experience none the less. I had fun!
what if I'm a 30 year old software engineer with no experience
Do it anyway. From what I've heard from people who've started cooking at a later age in life, their experience really helped them wade through the bullshit. and IMO learning anything is the best part about mastering whatever craft you decide to succeed at! Good luck on your journey, try everything at least once, then do it again especially if it's in a different style.
Go for it! It’s never too late! I am under 18 with no experience and I already applied and set up stages for a few restaurants. I am nervous as heck because it starts next month, but everybody has gotta start somewhere and as long as you persevere, there will be results! I promise you since I sent my resume to 15 fine dining restaurants and was able to get something out of it!
I have a question. I want to know ! , is matter how a chef MICHELIN ⭐️ have to finished from culinary school or train from MICHELIN Star chef to get MICHELIN Star?
Anonymous Michelin inspectors that go to your restaurant and then gather for a meeting decide whether you get a Michelin star or you don’t. Training in a restaurant that received a Michelin star doesn’t automatically give you one. Your restaurant has to gain enough popularity for Michelin inspectors to go and review the place to be rewarded with anything. You have to earn it, and that doesn’t just come from a mentor from another great restaurant.
This is complete nonsense to me.
I'm in the trades, we are unionized.
I went to school for free, which the union paid for, started my apprenticeship (which is basically an internship or a stage) which was paid.
It wasn't full journeyman salary, but 50% of a journeyman's pay. With a 5% raise every 6 months till I cap off at 100%.
Why would anyone, who isn't completely insane, work for free.
These owners are making a killing off of your stupidity.
No ones asking anyone to work for free forever.
Knowledge is money. But good for you!
@@justinkhanna but why work for free? your labor and productivity is worth something.
And These businesses/restaurants are literally making a enormous profit off of your free labor.
Actual work you do is actually worth something.
Promises of better future earnings are just that, promises.