One of the funny things about being a stagiaire is that you don’t usually work a specific station. One minute you’re trimming elk tenderloins, the next you’re making an Italian meringue for buttercream. This certainly has its drawbacks: without being assigned to a particular set of dishes, it can feel like you have no “ownership” over any piece of the menu – at worst, it can feel like you just haven’t contributed that much. But it also has its benefits, because it allows you to see a broader range of preparations, work with different people, and ultimately learn more.

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