I'm going to stage at artisanal bistro and picholine(Michelin 3 star) Monday and Tuesday in NYC. I have never staged before. What should I expect? Do I bring my good knives? What will I be expected to do during this?
It will be a very humbling experience to say the least.
How do I approach this in a professional manner?
It will be a very humbling experience to say the least.
How do I approach this in a professional manner?