So this past week we found out where we will all be going for stage. For those who don't know, a stage is like an internship for chefs, you go to a restaurant and learn as much as you can and work your ass off for free. It's a great mutually beneficial situation, both for the young stagist and the executive chef. The chef gets free, usually well-trained and enthusiastic labor, and the student gets to learn from a master without being afraid of getting fired or embarrassing themselves.
For my stage I will be heading to Abruzzo, a region on the Adriatic coast in the southern part of Italy. I will be working for Chef Giuseppe ("Peppino") Tinari, a Michelin star chef with a farm-to-table restaurant.
I can't wait, it should be an incredible experience.