When the chef becomes the apprentice
One can taste the influence of the world’s finest restaurants here in Boston. This is thanks to the stage, a culinary apprenticeship that can last anywhere from a few days to a few months. (The French word is pronounced “staahj.”) Generally unpaid, these stints give young cooks an opportunity to practice their craft in the kitchens of masters. Many people working in local restaurants have spent time as stagiaires in prestigious restaurants such as the French Laundry, Noma, and Taillevent.