Welcome to Way of the Chef
Chefs are chefs through passion; they endure for their art. They want it, and that’s the attitude that needs to shine through every hour of every day.
British chef Andrew Jones won the Roux Scholarship in 2004, producing the winning dish despite being in the throes of a crippling head cold, leaving him practically without both taste and smell. He wanted it that bad.
And what did he win? A dream stage with Michel Bras in Laguiole, France.
A stagiaire is a trainee and staging is a period spent in a kitchen, either at home or abroad, learning skills, cooking techniques and soaking in a different atmosphere. Being a stagiaire is about exploring different cuisines, different management styles and brigades, and fundamentally working out what kind of a chef you are.
At Way of the Chef, we understand that to be a chef is to be in a constant state of education, and staging is arguably the most important way to learn.
But how do you know which stage to take? What kind of restaurant would work best for you as a chef? Which cuisine? And where?
We endeavour to work in as many restaurants as possible across the UK and Europe in order to provide a fascinating insight into the dynamic and varied world of the chef. The way of the chef.
One, two and three star kitchens, little restaurants you’ve only heard of in passing, restaurants abroad and right at home, even bars, butchers, frigates and airports. Our goal is to cover the lot.
With interviews with famous chefs and features from outside the kitchen and in; there really is so much to experience, whether you're a chef yourself or not, and Way of the Chef is here to help you on your path.
Out with the old...
Check out our promo video for more!
Housed in Heathrow Terminal 2, with the former executive chef of The Wolseley at the helm; Heston Blumenthal's The Perfectionists' Cafe is shrouded in secrecy and surrounded by security.
Our stage started at 3am...
Way of the Chef travels to Belgium to join up with Peter Goossens and his brigade at the three Michelin starred Hof van Cleve, named the 50th best restaurant in the world in 2017.
Can our stagiaire follow in the footsteps of 2014 Roux Scholar Tom Barnes and be accepted in this world class kitchen?
Way of the Chef joined up with 2010 Roux Scholar Kenneth Culhane at his restaurant, The Dysart in Petersham, for an amazing day full of tomatoes and apple roses in the sunshine.
How would we fare with a 13 ingredient Thai green curry sauce..?
Mark Greenaway talks to Way of the Chef about staging in his restaurant in Scotland, why being a stagiaire is more than just being in the kitchen, and why all chefs are like magpies...
Andrew Wong talks to Way of the Chef about the pitfalls of working in a Chinese kitchen, the situation surrounding stages in China, and on why you should be wary of asking a Chinese chef about one of his recipes...
John Williams, executive chef at The Ritz, talks to Way of the Chef about his early days at the hotel, the changes he instigated and the problems he faced...
Way of the Chef looks back on another year of staging at some of the best and most exciting restaurants around, including in a three star in Europe, at another two star, in an airport, under another Roux Scholar, in an outrageously open kitchen and at a prestigious butchers....
Way of the Chef teams up with The World's 50 Best Restaurants Award to create the top ten tips for chefs heading for a stage in a Michelin starred kitchen. From being chased by geese to eating brains at 9am - these will help you make the most of your opportunity..!
Way of the Chef tackles a mighty surf n' turf in what was the first female-orientated pub and bar group down the financial district with a 6'5 policeman...