Chefs, I would love your help and advice. I’ve worked the past two years in kitchens and climbed up ranks quickly by hard work and dedication. I worked in catering, ran the pass in a busy tourist restaurants, ran the wholw kitchen of a high class deli, but nothing as fancy and technical as the restaurant where I have my tomorrow. I just quit my job at a vegan restaurant as I was the most experienced cook there (with no diplomas in cooking and only two years...) and didn’t learn anything cooking wise. I’ve asked my network for advice and got an interview at a one Michelin star in town for tomorrow,r even though they don’t have any vacancies atm. How best to approach this? I’d absolutely love to work here as they are amazing and I can learn so much!! If no vacancies, but they’re not put off by my quite little experience (as they don’t seem to), should I try to do an unpaid stage? If so? What’s a normal time period for that? I’m very keen and my eagerness has brought me here already, but I really feel out of my dept, so appreciate any words of advice from you guys.