100 Days Chef Stage
What’s this 100 Day Chef Stage Challenge? Well simple really. For 100 days, I will be on a monumental chef stage as I travel around the world from kitchen to kitchen working in Michelin starred restaurants.
Join me on the journey and read about life as a chef stagiare see chef life photos and go deeper with the chef interviews. The goal? To learn from world class chefs and cook in some of world’s greatest restaurants.
Professional Michelin starred Kitchens
I set myself this target of spending at least one hundred days in professional Michelin star kitchens last year. And the challenge is already well underway.
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My Chef Journey
So far, on this 100 Day Chef Stage, so good. I have completed three stages, and they couldn’t have been more different.
Chef Stage 1 at El Monastrell in Alicante
My first 100 Day Chef Stage was at El Monastrell with chef patron Maria Jose San Roman and head chef Federico Pian. An incredible introduction into kitchen life, and a master-class in Mediterranean produce especially arroces, the use of saffron, and preparing all sorts of seafood from sea urchins to oysters, from morena eels to crayfish as long as my arm!
Chef Stage 2 at La Finca in Elche
Stage number two was in the friendly La Finca in Elche, ran by Susi Diaz and her team who made me feel welcome from day one. I spent my time at La Finca under the guidance of , Jose Luis in the pastry section, learning how to make asparagus ice-cream, temper chocolate, work with edible flowers and all sorts of other deliciousness that goes on in this section of the kitchen.
Chef Stage 3 at Xarma in San Sebastian
For my third Stage, I spent a summer in San Sebastian, at the avante-garde Pintxo bar, ran by Aizpea Oihadeneder and Xabi Diez. This is pintxos at the next level, with flavour combinations to tickle your tongue and colours to make your eyes pop. Xarma is a kitchen bursting with energy and ideas, and I finished my stage there full of a new direction and way of cooking and looking at food.
Every kitchen is a new experience
Each and every kitchen is a new experience. And I find each stage gives me lots of take-aways. There is a definite sense of before and after. From unusual flavour combinations, to unusual ingredients. From different ways of thinking, to ideas on plating food. Each stage opens new boundaries.
Much of this is down to the people I have met along the way. People who have taken time to help me along the way, like Marcos, who as my first Chef de partie saved my skin more than once rescuing errors that I made with grace and humour. Or fellow stagiare Danny, who would sing us through the slow parts, and one day took time out of his day to show me how to expedite the orders. Sheila, who spent a good hour, talking me through edible flowers in the gardens of La Finca. And so many more…
What’s it like to Stage as a Chef?
Below you will find links to my Chef Journey so far, in tasty, bite-size chunks. I must admit I am a bit behind. But, if you have worked in a kitchen, you will forgive me. Sometimes it’s hard enough to put my socks on in the morning, let alone publish a blog.
Where is my next Chef Placement?
So where next on this 100 Day Chef Stage? I am delighted to say my next Stage will be in London, at …. drumroll….. Marcus. Needless to say I’m delighted, and bit speechless.
I will join Masterchef judge and Michelin Chef Marcus Wareing, Mark and Shauna Froydenland and their team at Marcus at The Berkeley, in Knightsbridge in April 2020.
I received the good news after applying for a chef stage on the Marcus website career pages. Incredibly exciting and completely terrifying in equal portions this without doubt is an opportunity of a life-time, to learn from some of the very best chefs in the world.
Here’s the journey so far. More coming soon…
Day 1: What’s an Olympian doing in a kitchen?
I’m back in whites. But not a judogi this time. Nope. This is something brand new for me. And for it, I’m in chef whites.
Day 4: Why work for free?
Yep, that’s right, I work for free. And I watch the person’s face crunch up. They don’t get it. Free, they normally say, and take a large step away incase what I’ve got might be contagious.
Day 7: Go as fast as you can, but no faster.
The beetroot gets massacred and almost a thumb, as we learn the importance of skill. And that skill must always come before speed.
Day 10: Mugaritz, You don’t have to like something to like it
Andoni Luis Aduriz is in the house for a weekend pop up and the energy in the kitchen is electric. Andoni makes you question everything, starting from the basics.
Day 12: The best paella recipe in the world
Head chef, Federico is practising for Spain’s World Paella championships. Lucky us! Staff meals are something else, as I get a masterclass in the details of Spanish paella.
Day 14: Just when I thought it was all liquid nitrogen and lobsters
Chef life isn’t all liquid nitrogen and lobsters, sugar and smiles. It’s bloody tough. But despite that. Perhaps because of it, it is undeniably challenging and rewarding.
Chef Interviews
One of the best chefs in the world, Andoni Aduriz briefs us before service. An insight into the mind of a complete genius. And a taste of lamb’s fur.
Women Chefs & Maria Jose San Roma
Maria Jose San Roman is leading the way in Spain, promoting the visibility of women chefs and women working in hospitality. You too can be a part of this, you too can make the difference.
Thank you & Gracias!
Thank you to chefs Maria Jose San Roman, Federico Pian, Susi Diaz, Xaipea Oihadener and Xabi Diez for allowing me to stage at your incredible restaurants:
– El Monastrell in Alicante
– La Finca in Elche
– Xarma in San Sebastian.