Stagier: French for "Indentured Servant"

In the restaurant industry, there's a practice known as "staging." (Pronounced with a long "a," as if it rhymes with dodge) Essentially, someone interested in seeing how a particular restaurant works contacts the chef, and requests a one-day (or more) internship. This indentured servitude is then rewarded (by the better restaurants) with kind treatment, recipe / procedure transparency, and the chance to walk in the shoes of one of an employee.

Regardless of the word's history, this level of transparency within a business can seem somewhat foreign to a lot of my friends. Non Disclosure Agreements (and other such contractual guarantees of silence) make a completely open door essentially non-exsistant to them. I've gotta say though, since making my career switch, i have become a huge believer in the power of an open door. The ability to see "how the other side lives" so to speak is something that allows food-related professionals constant access to knowledge and inspiration, two things that are always in demand. Unfortunately though, there's a huge debate within the industry as far as HOW MUCH information should be divulged to one of these interns. Should a guest be privy to all the recipes he/she can cram into memory that day, or should there be some be guarded secrets? Are signature items completely off the grid, or is EVERYTHING fair game? Well, I suppose it's all a matter of opinion and so it's up to the chef to decide what he/she is comfortable divulging. In my experience, those chefs who were secure enough to share their full knowledge base have been the most successful within the industry. They find comfort in open discussions, inquisitive minds, and even the occasional heated debate. You see, the food industry is a strange place. When someone cooks they invest themselves so heavily in the products they produce that it becomes extremely personal. So much so, that there are plenty of times that it's nearly impossible to pull yourself back and say "ok, how do I like this composition of flavors/textures thus far?" I wouldn't know it yet, but I suppose it'd be like asking a parent to objectively judge their child against all others. Sure, there would always be flaws, it's just a matter of what flaws are most obvious, and how severe those flaws TRULY are. For that reason, I find it extremely important to be open to discussion, critique, and hope that as long as we can keep things civil, this level of communication will yeild a better, more refined outcome.

Anywho, what I'm driving at is that there are plenty of chefs who I feel demonstrate what it is to be professional, open, and confident. For the last two weeks, (and until i'm employed once again..hah) I've had the pleasure of visiting a bunch of great restaurants around New York. I've been extremely picky about who i'd like to visit, and it's really helped me narrow-down what the qualities are of the next environment i'd like to work. The place has to be high quality, intimate, creative, free-thinking (not bound to any stupid rules like "oh, chef ____ ONLY wants desserts like this"), and, more important than anything else, welcoming.

If I could work anywhere now, it'd be Le Bernardin. I've waxed poetic about everything from the clean, vibrant symphony of flavors that are the desserts, to the staff which has (on multiple occasions) treated me as one of their own. A restaurant like that has a lot to teach cooks, and of course, has set a great example for me to use at a place of my own (in a few years). Unfortunately though, my schoolgirl-like crush on a position there is going to have to remain a fantasy until by some divine miracle a spot opens up. I'll jam my foot in the door as long as I can, but the realities of rent, food, and running water have a habit of sneaking up on me.

Anywho, for now i'm going to head home to Baltimore for the week. Assuming all goes well, i'll be relocating (as permanently as a twenty-something can) back to NYC for the New Year. =)

Until we meet again, have a Chappy Channukah, a Killer Kwanza, and a Merry X-mas.

CIAO!!!

....also, random Hot CD: Kid Cudi - Plain Pat & Emile Presents a KiD named CuDi

Enjoy!