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Staging is simply essential for chefs
— Ashley Palmer-Watts, Executive Chef, Dinner By Heston

Welcome to Way of the Chef - The world’s ONLY dedicated chef stage website!

We stage in as many restaurants as possible across the UK to provide unique insight into the dynamic and varied world of the stagiaire and to help chefs to discover their own UK stages.

With millions of kitchens worldwide, thousands of chefs to learn from and hundreds of different cuisines to discover; the possibilities really are endless with staging.

Catch our column - “The Secret Stagiaire” - every month in Restaurant Magazine

Catch our column - “The Secret Stagiaire” - every month in Restaurant Magazine



What is a Stage?

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A stage is a cooking internship and one of the oldest forms of education in the industry. Staging in a restaurant allows chefs to learn new techniques, discover new cuisines and ingredients, to soak up the atmosphere of a new kitchen and to gain invaluable experience working under a new chef.

With an ever-growing number of stage articles - including three Michelin starred restaurants and some on the World’s 50 Best list - interviews with top chefs and in-depth stagiaire guides soon to be released; Way of the Chef is the ultimate stage destination for chefs.

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Latest Stages

 
 

The Pony & Trap
Chew Magna, Bristol

Chef: Josh Eggleton
Cuisine: Modern British
One Michelin Star
Two AA Rosettes

Wild garlic picking, ticket calling and a Chinese takeaway chef turned Michelin starred-commis. Our stage at Josh Eggleton’s brilliant countryside pub had the lot.

(Published Restaurant Magazine/Big Hospitality April 2019)

Bokan
Canary Wharf, London

Chef: Guillaume Gillan
Cuisine: Modern European
Two AA Rosettes

Way of the Chef joins the kitchen in the clouds at Bokan at Canary Wharf, with the executive chef Guillaume Gillan putting us through our paces while describing what it was like to become executive chef of the restaurant at the tender age of 27.

Texture
Marylebone, London


Chef: Agnar Sverrisson
Cuisine: Modern European
One Michelin Stars
Four AA Rosettes

Slicing a hand open within minutes of stepping foot into a Michelin-starred kitchen isn’t the best way to start a stage. But, with blue plasters and a host of Scandinavian-influenced things to be learnt; our stagiaire soon got into the swing of things at Aggi Sverrisson London powerhouse…

(Published Restaurant Magazine/Big Hospitality May 2019)