Behind the Line: Jennifer Plank

Topic: Background

Laying the Foundation: How You Got Here

Staging in restaurants is one of the best ways to garner experience, and learn hard lessons. What were your most memorable stages?

Jen headshot
I am fortunate to work for one of the most amazing chefs in the country who sends all of his chefs on 2 week stages once a year. Through this program I have been able to work at The Breslin, John Dory, Spotted Pig, Michaels Genuine Food and Drink, and Harrys pizzaria. Cant wait to see what next year brings.
 
 

Answers from other users

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I was able to sneak out to London and do a few stages a couple of years ago. Most memorably, I spent a bit of time at Gordon Ramsay's Maze, and Fergus Henderson's St John Bread and Wine. They were ... more »

Last updated: Dec 25 2012

 
Photo-1
  • Ben Lambert
  • Executive Chef
  • Bread & Tulips
  • New York City
I really was lucky enough to stage in some of NYC's best kitchens. I really liked my stages at Alain Ducasse at the Essex house, Daniel, and Blue Hill. At Blue HIll I almost knocked myself unconsci... more »

Last updated: Sep 5 2012

 
Melissa2_web[1]
  • Melissa Trimmer
  • Pastry Chef
  • Le Cordon Bleu Chicago, Pastry Chef Instructor
  • Chicago, Illinois
The most memorable stage was not one I went on, but one who staged with me. At the time I was the pastry chef of Lula CafĂ© and we needed a pastry cook. As we had an extensive preserving program t... more »

Last updated: Apr 18 2012

 
Dsc_0056
I absolutely love staging. There is nothing like stepping into a foreign kitchen and no matter your experience you are the low man on the totem pole. You have to pick he... more »

Last updated: Jun 25 2012

 
Pat headshot
When I was at the French Culinary School I did a lot of 1 day stages around NYC. Most of the time I spent at Le Bernardin. Got to shuck & clean a ton of fresh live scallops, pretty awesome. Be... more »

Last updated: Apr 17 2012

 

Last updated: Dec 25 2012