What Is a Stagiaire? How to Prepare to Stage in a Restaurant

*Stage* (pronounced “stahj”) is the French word for internship. *Stagiaire*, in turn, means trainee or intern. In France there are *stages* for every line of work, but around the world, the word *stage* has come to mean a kitchen internship; this is reflective of France’s global influence on how kitchens are run. In restaurants, there are two types of *stages*, which are generally unpaid: 1. __Internship__: An inexperienced cook might serve as a *stagiaire* at a restaurant for a few months or longer, with the hopes of earning a permanent paid position in a kitchen. They might be assigned to prepare vegetables and sweep the floor in exchange for education and mentorship. 2. __Training__: A more experienced cook or chef might *stage* at a restaurant for at least one day to learn techniques to bring back to their own kitchen. These *stagiaires* are often entrusted with more refined tasks, like plating a dish. Sometimes a more experienced cook will *stage* at a restaurant as a tryout for a job. A *stage* is regarded as a prerequisite for a job on a professional team in a kitchen. Consider these four ways to prepare for the application process: - __Acquire documentation__: If you want to *stage* in Paris, London, or New York City, research the local requirements for *stagiaire* programs. In many parts of Europe, the U.K., and the U.S., *stagiaires* are required to receive educational credit in lieu of—or in addition to—wages. - __Do your research__: Before making a long-term commitment to a restaurant, find out if it’s the right spot for you. Well-known eateries look great on a CV, but you might get more personal attention at a smaller restaurant. A well-staffed restaurant, regardless of size or reputation, will present opportunities for expanding your skill set. An understaffed operation might rely on the labor of *stagiaires* for menial tasks, such as chopping carrots and potatoes. - __Network__: Most kitchens don’t advertise for *stage* positions, so you’ll have to seek it out. An introduction from a friend, family member, or acquaintance is a great place to start, but you can also drop by a restaurant in person or reach out via social media. In your letter of introduction, be sure to explain what drew you to this restaurant in particular, in addition to listing your qualifications. - __Learn__: Even if your kitchen doesn’t follow a strict brigade, it’s a good idea to learn about Escoffier’s *brigade de cuisine*, which is a system of hierarchy in the service industry. Learn as much as possible about your new team—from [sous chef](https://www.masterclass.com/articles/sous-chef-explained) to pastry chef—so that you have a sense of everyone’s role and responsibilities before your first day. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Chef Thomas Keller, Gabriela Cámara, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. If you aspire to be a head chef, or simply want to learn more about careers in a professional kitchen, a *stage* is a great place to start.