What is a Stage?

A stagiaire is a trainee and a stage 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 greatest way to learn.

Can you imagine taking a break from your usual chef duties and working for a week under Massimo Bottura at the one of the world’s best restaurants, Osteria Francescana in Italy? Or perhaps in Paris with Alain Passard at Arpège? Or maybe to experience classic British hotel dining under John Williams at The Ritz?

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 stage in as many restaurants as possible across the UK and Europe in order to provide unique insight into the dynamic and varied world of the chef so as to provide inspiration for future stages. 

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.  

The way of the chef is strewn with endless possibilities…

About Way of the Chef

Way of the Chef was founded by food and chef journalist, Tom Gatehouse. Tom writes a monthly column on his experiences as a stagiaire for Restaurant Magazine and is an industry expert on staging in kitchens. You might know him as “The Secret Stagiaire”.

Despite the fact that one of his ancestors was a chef on The Flying Scotsman, Tom actually started off as a sports journalist living in Hong Kong - but has now staged in over 30 different restaurants across the UK and Europe, with 50 now in his sights. 

Tom has written for a number of publications and organisations on the subject of staging in kitchens including The 50 Best BBVA Scholarship and The Commis Newspaper.

An eternal stagiaire, with a bit of sous chef now thrown in; Tom started Way of the Chef in order to showcase the benefits of staging in restaurants and to enflame the desires of chefs interested in experiencing something new.

Tom is joined by experienced filmographer and former food writer at The Times, Chandos Elletson.

Chandos was the first editor-at-large for Restaurant Magazine when it was created in 2001, was one of the original founders of The World’s 50 Best Restaurants Award, created The Chef’s Directory book series and was named Food Writer of the Year at the Glenfiddich Food and Drink Awards 2003.

With 20 years of experience in the industry, Chandos acts as a consultant to Way of the Chef and provides a wealth of chef and kitchen videos from his years of travelling the world as a food filmmaker.

With detailed stage articles, interviews and features, and with a dedicated stage directory and bespoke stagiaire guides soon to be released; Way of the Chef is the ultimate stagiaire destination for chefs.