Staging at the Fatted Calf
In late 2014 I was heading down a path towards potentially opening my own charcuterie in Seattle. When I had interviewed Chefs in the past, time and time again they told me to go stage (essentially a free internship) at places to determine whether or not I really wanted to work in food. It was sage advice as I soon realized that if you aren’t willing to do something for free, then you probably won’t enjoy it much whether or not money is involved.
This series was written while I was doing my stage at the famous Fatted Calf in Napa Valley. I was there for two weeks and wrote this series nearly every day after I completed my shift. It sheds some light onto the work involved as well as the physical and mental aspects of being in the kitchen with salt covered hands every day. I hope you enjoy reading about my experience.
Staging at The Fatted Calf Charcuterie: Recap
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read the recap of my experience as a stagiaire during two weeks at The Fatted Calf in California’s Napa Valley in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf: Days 8-9 = Butchery
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about days 8 and 9 of my experience in this 10 day series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf – Day 7 = Duck Butchery 101
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day seven of my experience in this ten-part series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf – Day 6 = Backfat
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day six of my experience in this ten-part series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf – Day 5
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day five of my experience in this ten-part series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf – Day 4
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day four of my experience in this ten part series as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf – Day 3
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day three of my experience in this ten part series as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf – Day 2
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day two of my experience in this ten part series as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
Staging at The Fatted Calf
Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about my experience as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.
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