We found out that most of the cooks at WD-50 have completed at least a three month stage before being brought on as a paid employee. Everyone there is on salary, everyone other than the people on prep are in around 1pm and out around 1am. I love the feeling coming back from a stage at a really great restaurant. Meeting all the people, working with the chef, seeing how they run the restaurant, their system, and then coming back to where you work with new ideas and try to spread your experience around to the other cooks. This wasn't my stage, it was Jason's and he has done just that. These stages are essential to personal development in the kitchen. The people that want to improve, have the drive and want to move forward are usually the ones that don't have a problem giving up their time. They're smart about it, looking at the whole picture, knowing that in the end they are really going to benefit from the experience. Here are some more of the pictures
Eggs benedict...fried hollandaise, sous vide egg yolk, bacon, black sea salt
Lamb loin..."tomater" tots(fried green tomato puree), green apple, chartreuse
Carbonara...bacon, puffed orzo, garlic chips, truffles, black pepper cream, parm soil
Turbot...bbq lentils, cauliflower chips, dried apricot
Their is a cool method for the cauliflower chips but I do not wish to divulge any recipes without permission.
Chestnut-Horsey Soup...smoked mackerel, pear, ver jus gel
Wagyu Skirt Steak...chinese long bean, peanut butter pasta
Monkfish...red pepper oatmeal, black olive, turnip
Still more WD-50 to come.
Wild Blueberries at Black Queen Angus Farm
6 years ago