{"id":29454,"date":"2024-01-10T07:00:06","date_gmt":"2024-01-10T13:00:06","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=29454"},"modified":"2024-07-20T21:26:45","modified_gmt":"2024-07-21T02:26:45","slug":"what-is-a-stagiaire","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/","title":{"rendered":"What Is a Stagiaire?"},"content":{"rendered":"<p>Whether you\u2019re honing your <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/8-knife-cuts-every-professional-cook-should-know\/\">knife skills<\/a>, practicing the <a href=\"https:\/\/www.escoffier.edu\/blog\/recipes\/how-to-make-the-five-mother-sauces\/\">mother sauces<\/a>, or developing your sense for <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/how-culinary-students-explore-flavor-profiles\/\">flavor profiles<\/a>, in order to grow as a chef, you need to get your hands dirty.<\/p>\n<p>Being a professional chef is a hands-on trade, and getting real-world kitchen experience is a necessary part of building your technical skills and advancing your career. But how are you supposed to get the kind of hands-on experience that can really elevate your career?<\/p>\n<p>One traditional avenue has been through the practice of stagiaire. What does this term mean, and how can it benefit you? Let\u2019s take a closer look.<\/p>\n<h2>So, What <em>Is<\/em> a Stagiaire?<\/h2>\n<p>A stagiaire (pronounced \u201csta-zhjer\u201d) is when a cook spends a period of time working in a kitchen without pay (usually), for the purpose of getting some benefit for their career. This benefit could be the opportunity to hone their skills or to <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/8-tips-for-writing-a-chef-resume\/\">build their resume<\/a> by working at a prestigious restaurant\u2014or, if it\u2019s done as part of the hiring process, it could be an opportunity for the cook to prove that they\u2019d be a good fit for that particular kitchen. A stagiaire, or stage (\u201cstazh\u201d), can be as short as a single shift, or as long as several months.<br \/>\n\t\n\t<div class=\"blog-article-callout-wrap\">\n\t\t<div class=\"blog-article-callout-text\">\n<h3>Common Stagiaire Duties<\/h3>\n<p>What duties could you expect to perform during a stagiaire? Depending on the nature of the arrangement, duties might include:<\/p>\n<ul>\n<li>Prepping vegetables<\/li>\n<li>Butchering meat<\/li>\n<li>Cleaning the kitchen<\/li>\n<li>Washing dishes<\/li>\n<li>Making sauces<\/li>\n<li>Working the line<\/li>\n<li>Plating dishes<\/li>\n<\/ul>\n<\/div>\n\t<\/div>\n\n\t\nThe term <em>stagiaire<\/em> comes from the French word for trainee or intern. Though it could apply to a person in any field, it has come to specifically refer to the restaurant industry\u2014probably as a result of France\u2019s <a href=\"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/french-cooking-how-and-why-french-cuisine-came-to-rule-the-world\/\">pervasive influence<\/a> on cuisine, as evidenced by everything from the copious French terms used in cooking to the <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/different-types-of-chef-jobs-in-the-brigade-de-cuisine\/\">brigade de cuisine<\/a>, the kitchen hierarchy system created by legendary chef <a href=\"https:\/\/www.escoffier.edu\/about\/history-and-timeline\/\">Georges Auguste Escoffier<\/a>.<\/p>\n<div id=\"attachment_29456\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-29456\" class=\"wp-image-29456 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/Many-cooks-work-side-by-side-in-a-busy-restaurant-kitchen-stirring-pots-prepping-ingredients-and-performing-other-tasks-as-fire-and-steam-rise-from-their-work-stations.-768.jpeg\" alt=\"Many cooks work side-by-side in a busy restaurant kitchen, stirring pots, prepping ingredients, and performing other tasks as fire and steam rise from their work stations.\" width=\"768\" height=\"662\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/Many-cooks-work-side-by-side-in-a-busy-restaurant-kitchen-stirring-pots-prepping-ingredients-and-performing-other-tasks-as-fire-and-steam-rise-from-their-work-stations.-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/Many-cooks-work-side-by-side-in-a-busy-restaurant-kitchen-stirring-pots-prepping-ingredients-and-performing-other-tasks-as-fire-and-steam-rise-from-their-work-stations.-768-300x259.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-29456\" class=\"wp-caption-text\">A stagiaire can give relatively inexperienced chefs the opportunity to work in fast-paced working kitchens.<\/p><\/div>\n<p>Stagiaire is a sort of outgrowth of the tradition of <a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/the-history-of-culinary-education-in-the-u-s\/\">culinary apprenticeship<\/a>, dating back to 19th century Europe, where young apprentices earned on-the-job training to acquire the skills necessary to become professional chefs. Throughout the 20th century and up to today, the practice has become widespread, especially at higher-end restaurants, where, in theory, aspiring culinarians can acquire skills, experience, and impressive credentials while working alongside renowned chefs.<\/p>\n<h3>Stagiaire as Part of the Hiring Process<\/h3>\n<p>As we mentioned, cooks might also do a stage as part of the hiring process when trying to land a job. In this arrangement, a stage gives both the potential new hire and the restaurant the chance to suss each other out and see if they would be a good match for one another.<\/p>\n<p>The applicant wants to know whether they\u2019ll fit in with the culture of the restaurant, while the restaurant wants a chance to check out the cook\u2019s technical skills and judge whether they\u2019re up to the job. Though these things can more or less be covered <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/10-common-interview-questions-for-a-chef-position\/\">in an interview<\/a>, having the chance to actually do the work for a shift or two can be a quick and effective way for both parties to get an idea of whether they move forward together.<\/p>\n<div id=\"attachment_29457\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-29457\" class=\"wp-image-29457 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/Close-up-of-hands-butchering-a-raw-chicken-on-a-green-cutting-board-in-a-restaurant-kitchen-with-plastic-containers-of-other-prepped-ingredients-nearby.-768.jpeg\" alt=\"Close-up of hands butchering a raw chicken on a green cutting board in a restaurant kitchen, with plastic containers of other prepped ingredients nearby.\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/Close-up-of-hands-butchering-a-raw-chicken-on-a-green-cutting-board-in-a-restaurant-kitchen-with-plastic-containers-of-other-prepped-ingredients-nearby.-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/Close-up-of-hands-butchering-a-raw-chicken-on-a-green-cutting-board-in-a-restaurant-kitchen-with-plastic-containers-of-other-prepped-ingredients-nearby.-768-300x200.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-29457\" class=\"wp-caption-text\">Training stages, where cooks perform menial tasks without pay, may come under legal scrutiny.<\/p><\/div>\n<h3>Widely Practiced, Ethically Questionable<\/h3>\n<p>While training stages have become common in the restaurant industry, they weren\u2019t always considered ethical. For a long time, they existed in a sort of gray area\u2014they <em>seemed<\/em> to violate labor standards, but they were also quite widespread in the industry (along with similar unpaid internships in other industries, like film and publishing) and were rarely, if ever, challenged.<\/p>\n<p>This is not to say that <em>every<\/em> stagiaire is unethical. Some restaurants even compensate people for work they do during trial periods. According to the Fair Labor Standards Act, all employees of for-profit organizations are entitled to a minimum wage and overtime pay, but interns (and students) are not necessarily entitled to that compensation unless they meet <a href=\"https:\/\/www.dol.gov\/agencies\/whd\/fact-sheets\/71-flsa-internships\" target=\"_blank\" rel=\"noopener\">certain criteria<\/a>.<\/p>\n<p>Whether or not you can fit an unpaid stage into your schedule is something you\u2019ll have to balance with your desired trajectory in the industry.<\/p>\n<div id=\"attachment_26189\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-26189\" class=\"wp-image-26189 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2023\/03\/Three-chefs-in-a-restaurant-kitchen-preparing-food-768.jpeg\" alt=\"A cook in a black uniform plates dishes in a restaurant kitchen while, nearby, two chefs in white uniforms and black aprons stack dishes on a shelf.\" width=\"768\" height=\"485\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2023\/03\/Three-chefs-in-a-restaurant-kitchen-preparing-food-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2023\/03\/Three-chefs-in-a-restaurant-kitchen-preparing-food-768-300x189.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-26189\" class=\"wp-caption-text\">Historically, training stages have been widespread, but the practice may be coming to an end.<\/p><\/div>\n<h2>How Else Can You Get Practical Experience?<\/h2>\n<p>So, if training stagiaires are potentially going extinct, are there any other options for aspiring chefs to get real-world experience in top notch kitchens? Fortunately for those future culinarians, the answer is a definite yes! <a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/what-you-can-learn-from-a-culinary-internship\/\">Obtaining an externship<\/a> through a culinary school can be a great way for you to get this kind of experience.<\/p>\n<div id=\"attachment_21243\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-21243\" class=\"wp-image-21243 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/10\/A-Chef-holds-a-piece-of-fish-in-his-hand-as-two-other-chefs-watch-him-768.jpeg\" alt=\"A chef stands at a cutting board in a restaurant kitchen and displays a technique for cutting raw fish as two other chefs look on.\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/10\/A-Chef-holds-a-piece-of-fish-in-his-hand-as-two-other-chefs-watch-him-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/10\/A-Chef-holds-a-piece-of-fish-in-his-hand-as-two-other-chefs-watch-him-768-300x200.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-21243\" class=\"wp-caption-text\">Culinary externships can be excellent opportunities for aspiring chefs to gain real-world experience.<\/p><\/div>\n<p>A culinary externship is an opportunity for a student to get practical experience working in a real professional kitchen as part of their culinary education. At Auguste Escoffier School of Culinary Arts, students <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/how-to-get-a-culinary-internship-or-externship\/\">must complete<\/a> one to two approved industry externships as part of their curriculum in order to <a href=\"https:\/\/www.escoffier.edu\/academics\/\">graduate from their program<\/a>.<\/p>\n\n\t<div class=\"blog-quote\">\n\t\t<div class=\"the-quote\">\n\t\t\t<div class=\"quotes\">\u201c<\/div>\n\t\t\t\u201cI\u2019ve had the pleasure of working with several students of Escoffier who have done their externships here at the JW Marriott&#8230;Their program is unparalleled in the community in terms of discipline, and also the actual material presented to the students\u201d*\t\t<\/div>\n\t\t<div class=\"author no-image\">\n\t\t\t\t\t\t<div class=\"text\">\n\t\t\t\t\t\t\t\t\t<div>\n\t\t\t\t\t\t<strong>Jennifer Etzkin<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tSenior Manager of Culinary Development, Marriott International\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<p>During their externships, students have the chance to bolster their skill sets, connect with mentors, explore the career paths that interest them\u2014in short, to <a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/importance-of-internships-and-externships\/\">accelerate their growth<\/a>, both as chefs and as people. Sometimes these externships can turn into jobs after graduation\u2014but regardless of whether this happens, the connections made and experience gained can prove to be valuable assets throughout the rest of one\u2019s career.<\/p>\n\t<div class=\"aic-embed-video-wrap\">\n\t\t<div class=\"video aic-embed-video  aic-youtube-video lazyload-yt-video\">\n\t\t\t<iframe\n\t\t\t\tclass=\"video__media\"\n\t\t\t\tsrc=\"https:\/\/www.youtube.com\/embed\/_bxrku_j5Yw?rel=0\"\n\t\t\t\tframeborder=\"0\"\n\t\t\t\tallow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"\n\t\t\t\ttitle=\"Embedded Video\"\n\t\t\t\tallowfullscreen\n\t\t\t><\/iframe>\n\t\t<\/div>\n\t<\/div>\n\t\n<p class=\"videocaption\"><em>A day in the life of an Escoffier extern.<\/em><\/p>\n<h2>Real-World Training to Ignite Your Culinary Career<\/h2>\n<p>Stagiaire is a longstanding practice in the culinary industry, continuing up to today\u2014though the questionable legality and ethics of the practice may mean its days are numbered. Fortunately for aspiring chefs, there are other ways to get similar experience\u2014like externships that are built into the curricula of <a href=\"https:\/\/www.escoffier.edu\/academics\/\">Escoffier\u2019s culinary programs<\/a>, which put that real-world experience in the context of broader culinary education.<\/p>\n<p>Accredited degree- and diploma programs are offered at our campuses in <a href=\"https:\/\/www.escoffier.edu\/about\/campuses\/boulder\/\">Boulder<\/a> and <a href=\"https:\/\/www.escoffier.edu\/about\/campuses\/austin\/\">Austin<\/a>, and <a href=\"https:\/\/www.escoffier.edu\/about\/campuses\/online-programs\/\">online<\/a>. And <a href=\"https:\/\/www.escoffier.edu\/admissions-aid\/financing-your-culinary-education\/\">financial aid, grants, and scholarships<\/a> are available to those who apply and qualify, which can help bring your culinary career goals that much closer to reality.<\/p>\n\t\n\t<h3 class=\"additional-articles-heading\">CHECK OUT THESE ARTICLES NEXT!<\/h3>\n\n\t\n<ul>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-chefs-look-for-when-hiring-culinary-school-graduates\/\">What Chefs Look For When Hiring Culinary School Graduates<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/success-stories\/culinary-school-externs-find-guidance-at-la-marmotte\/\">Mentorship in the Mountains: Culinary School Externs Find Guidance at La Marmotte<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/5-important-networking-tips-for-all-chefs\/\">5 Important Networking Tips for All Chefs<\/a><\/li>\n<\/ul>\n<p><em>*Information may not reflect every student\u2019s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You\u2019ve heard the term stagiaire\u2014but what does it mean? Learn the past\u2014and future\u2014of this culinary practice, and why aspiring chefs should care.<\/p>\n","protected":false},"author":23,"featured_media":29459,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1298],"tags":[1304,1302,1299,70],"class_list":["post-29454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-pastry-careers","tag-academic-success","tag-adult-students","tag-career-advancement","tag-externship"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What Is a Stagiaire? - Escoffier<\/title>\n<meta name=\"description\" content=\"You\u2019ve heard the term stagiaire\u2014but what does it mean? Learn the past\u2014and future\u2014of this culinary practice, and why aspiring chefs should care.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What Is a Stagiaire?\" \/>\n<meta property=\"og:description\" content=\"You\u2019ve heard the term stagiaire\u2014but what does it mean? Learn the past\u2014and future\u2014of this culinary practice, and why aspiring chefs should care.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/29454\" \/>\n<meta property=\"og:site_name\" content=\"Escoffier\" \/>\n<meta property=\"article:published_time\" content=\"2024-01-10T13:00:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-21T02:26:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/What-Is-a-Stagiaire-1200x630-.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Sarah Larson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"What Is a Stagiaire?\" \/>\n<meta name=\"twitter:description\" content=\"You\u2019ve heard the term stagiaire\u2014but what does it mean? Learn the past\u2014and future\u2014of this culinary practice, and why aspiring chefs should care.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/What-Is-a-Stagiaire-1200x630-.png\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sarah Larson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"What Is a Stagiaire? - Escoffier","description":"You\u2019ve heard the term stagiaire\u2014but what does it mean? Learn the past\u2014and future\u2014of this culinary practice, and why aspiring chefs should care.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/","og_locale":"en_US","og_type":"article","og_title":"What Is a Stagiaire?","og_description":"You\u2019ve heard the term stagiaire\u2014but what does it mean? Learn the past\u2014and future\u2014of this culinary practice, and why aspiring chefs should care.","og_url":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/29454","og_site_name":"Escoffier","article_published_time":"2024-01-10T13:00:06+00:00","article_modified_time":"2024-07-21T02:26:45+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/What-Is-a-Stagiaire-1200x630-.png","type":"image\/png"}],"author":"Sarah Larson","twitter_card":"summary_large_image","twitter_title":"What Is a Stagiaire?","twitter_description":"You\u2019ve heard the term stagiaire\u2014but what does it mean? Learn the past\u2014and future\u2014of this culinary practice, and why aspiring chefs should care.","twitter_image":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/What-Is-a-Stagiaire-1200x630-.png","twitter_misc":{"Written by":"Sarah Larson","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/","url":"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/","name":"What Is a Stagiaire? - Escoffier","isPartOf":{"@id":"https:\/\/www.escoffier.edu\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/#primaryimage"},"image":{"@id":"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/#primaryimage"},"thumbnailUrl":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/The-hands-of-several-chefs-working-side-by-side-are-visible-amid-bowls-graters-cutting-boards-and-other-kitchen-implements.-768x512-1.jpg","datePublished":"2024-01-10T13:00:06+00:00","dateModified":"2024-07-21T02:26:45+00:00","author":{"@id":"https:\/\/www.escoffier.edu\/#\/schema\/person\/92865322cd7b69c7d4cb52128fbe6c55"},"description":"You\u2019ve heard the term stagiaire\u2014but what does it mean? Learn the past\u2014and future\u2014of this culinary practice, and why aspiring chefs should care.","breadcrumb":{"@id":"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/#primaryimage","url":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/The-hands-of-several-chefs-working-side-by-side-are-visible-amid-bowls-graters-cutting-boards-and-other-kitchen-implements.-768x512-1.jpg","contentUrl":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/The-hands-of-several-chefs-working-side-by-side-are-visible-amid-bowls-graters-cutting-boards-and-other-kitchen-implements.-768x512-1.jpg","width":768,"height":512,"caption":"The hands of several chefs working side-by-side are visible amid bowls, graters, cutting boards, and other kitchen implements."},{"@type":"BreadcrumbList","@id":"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-stagiaire\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Culinary &amp; Pastry Careers","item":"https:\/\/www.escoffier.edu\/blog\/category\/culinary-pastry-careers\/"},{"@type":"ListItem","position":2,"name":"What Is a Stagiaire?"}]},{"@type":"WebSite","@id":"https:\/\/www.escoffier.edu\/#website","url":"https:\/\/www.escoffier.edu\/","name":"Escoffier","description":"School of Culinary Arts","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.escoffier.edu\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.escoffier.edu\/#\/schema\/person\/92865322cd7b69c7d4cb52128fbe6c55","name":"Sarah Larson","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.escoffier.edu\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f8e9866eed1196a169013294476c18dd1213d5a59a7690dac8d34ce2d79bc7b0?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f8e9866eed1196a169013294476c18dd1213d5a59a7690dac8d34ce2d79bc7b0?s=96&d=mm&r=g","caption":"Sarah Larson"},"url":"https:\/\/www.escoffier.edu\/blog\/author\/slarson\/"}]}},"_links":{"self":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/29454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/comments?post=29454"}],"version-history":[{"count":0,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/29454\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/media\/29459"}],"wp:attachment":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/media?parent=29454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/categories?post=29454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/tags?post=29454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}