Every year, I have countless college seniors come by to meet and show me their portfolios, many of which show very good work. Then I pose the question, “How long did it take to create those 12-20 images?” The answer is always the same, “This is my work, which I did over the last year.”
That’s wonderful, but in the professional world, you need to be creating 12-20 AMAZING images day-in and day-out, everyday, regardless of circumstances, since that’s what is demanded (expected?) of you as a professional.-The Value of Experience
Staging is the activity when a cook or chef works briefly, for free, in another chef’s kitchen to learn and be exposed to new techniques and cuisines. The term originates from the French word stagiaire meaning trainee, apprentice or intern. The French term commis is often used interchangeably with the aforementioned terms. The individual completing this activity is referred to as a stage (pronounced “stahzje”; IPA: /sta.ʒjɛʁ/), stagiaire, or commis.
Before the advent of modern culinary schools, young cooks learned their craft as unpaid apprentices in professional restaurant kitchens and bakeries (and other food preparation establishments: pastry shops/patisserie, butcher shops/boucherie, candy shops/confisserie, hotels, etc.) under the guidance of a mentoring chef. This practice has become less common in recent decades.
Staging is similar to trailing in professional kitchens. Trailing is an activity often used to assess the skills and training of a cooking job candidate. The hiring chef might assess the trail cook adaptive skills in the new kitchen and how they interact with other staff in the restaurant. When a culinary student or cook-in-training is seeking an internship, often the trail is the next step after the interview.
A server or waiter can also “stage” in a restaurant for much the same purpose.