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Discussion in 'Professional Chefs' started by guts, Mar 9, 2013.
Most all of the executive chefs of the current generation, and all generations before them, have done unpaid stages/trails/internships to get where they are. Nuff said, right?
I recently did a stage for my current position as the fish cook at a prestigious city club in Pittsburgh and my performance dictated where I would be placed. The highly respected chef I work for does this for every employee from prep cook to sous. I believe your friend is probably just a cocky cook who thinks he knows more than he actually does. Anyone who isn't able to give up a minimum of eight hours to show their abilities for free probably isn't worth their weight in salt anyway.
The Duquesne club?
Good call! Very impressive.
I worked there for a couple years back when Regan was first president, a good expierence to move forward from. Its a nice place to have on your CV. Hope you enjoy the expierence.
Who did you work under?
Chef Colletti. I honestly think he forgot more about cooking than most people ever could know.
I've heard and read some pretty incredible things about him, although I just started 4 months ago, Chef Coughenour is quite an accomplished man himself.