Stage (Apprenticeship)No other culinary school offers you an actual stage, a once-in-a-lifetime opportunity to observe and participate in the daily workings of a French restaurant kitchen. For several days, you are a member of the brigade (kitchen team). Under the supervision of a French chef, you will participate in the inner workings of some of the best restaurants in the world.
It is normal to have "butterflies" the first day. You quickly become immersed in the activity and excited about the chance to observe and work in a top caliber kitchen. The stage is a marketable asset, and will distinguish you from all other culinary school graduates. You will make connections that last a lifetime. Often, students are asked to return after graduation to complete an extended stage. Many alumni take advantage of this incredible and career-boosting opportunity.
Opportunities
Several of the chefs we work with in France have mentioned that they like the high caliber of our students and are interested in having more of our students return for lengthier stages. This presents a great opportunity for Culinary Arts, Chef Track and Pastry Arts alumni to go to France to further hone their skills and spruce up their resume. The following places will gladly take our students anywhere from three to six months.
L'Oustau de Baumanière: This two star gem on the Michelin Guide located in one of France’s most scenic and beautiful limestone canyons has been around for about 60 years. Andre Charial the Owner has just hired Sylvestre Wahid, one of Alain Ducasse’s protégés as the Chef de cuisine. He also got Sylvestre’s brother in the bargain as Head Pastry Chef (formerly the pastry chef at Le Crillion in Paris). They are willing to take stagiaires to work in their 10 million dollar kitchen in savory and in pastry.
Their sister restaurant La Cabro d'Or is also willing to take stagiaires. La Cabro d’Or is a very innovative, one star restaurant. Chef Michel Hulin has worked as Chef de Cuisine for many years and is very talented. Both restaurants would provide room and board and probably a very small monthly sum for pocket change.
Hôtel d'Europe, in the center of Avignon, is a one star luxury hotel. The chef is Bruno d’Angelis, a very talented chef who has worked in Indonesia, Thailand and Brazil. He executes high-end fusion cuisine with French structure. They are willing to take a stagiaire and provide room and board.
There is also an amazing new restaurant called La Chassagnette, run by two of Alain Ducasse’s protégés. Located in the middle of the camargue region of Provençe, this restaurant has 4 acres of organic vegetables planted on premise. They cook only what comes from their garden and organic products that are within a 60 kilometer radius of the restaurant. It is the epitome of the sustainable seasonal organic concept. They are very interested in taking on our students as stagiaires. They can provide room and board.
There may be other possibilities for any of our graduates to contemplate and Culinary School of the Rockies is happy to talk to you about staging in France and put you in contact with chefs who can make this happen. These are unique opportunities for our graduates to differentiate themselves from other culinarians and to transform their cooking.
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A few participating restaurants:
L'Oustau de Baumanière
Les Baux de Provence
Two Michelin stars.
Relais & Châteaux property.
Head Chef/Owner: Jean-André Charial.
Chef de Cuisine: Sylvestre Wahid; former Chef de Cuisine at the Essex House in New York, the first three-star restaurant in the USA belonging to the famous Alain Ducasse empire.
www.oustaudebaumaniere.com
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La Cabro d'Or
Les Baux de Provence
One Michelin star.
Relais & Châteaux property.
Head Chef/Owner: Jean-André Charial.
Chef de Cuisine: Michel Hulin.
www.lacabrodor.com
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Le Bistrot d'Eygalière
Eygalière
Two Michelin stars.
Head Chef: Wout Bru from Belgium.
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Sette e Mezzo
St. Remy de Provence
Head Chef: Bernard Henrot.
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Restaurant Brunel
Avignon
Head Chef: Robert Brunel.
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Numéro "75"
Avignon
Head Chef: Robert Brunel.
Current hot spot in Avignon and former residence of the Pernod family.
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Le Petit Prince
Sorgues
Head Pastry Chef / Owner: Jean Blanès.
Pastry Sous Chef: Eric Le Guezèc.
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Christian Étienne
Avignon
One Michelin star.
Head Chef: Christian Étienne.
Sommelier: Kelly McAuliffe, the only American sommelier working in a starred restaurant.
www.christian-etienne.fr
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Jardin du Quai
L'Isle sur la Sorgue
Head Chef: Daniel Hebet, formerly Executive Chef at La Mirande. He was invited to cook at the James Beard House in Fall 2005.
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Boucherie Charcuterie Merletto
St. Andiol
Owner and 4th generation charcutier: Michel Merletto.
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Le Grand Café
Avignon
Head Chef: Meurice & Jean Marc.
The front of the house: Jean Marc
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Hôtel d'Europe
Avignon
One Michelin star.
Executive Chef: Bruno D'Angelis has worked in Brazil, Indonesia and Thailand.
www.heurope.com
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Château de Massillan
Uchaux
Chef: Jon Chiri has worked at La Mirande.
Pastry Chef: Olivier Lemauviot, former pastry chef at La Mirande and who occasionally teaches with CSR at Château de Suze la Rousse.
www.chateau-de-massillan.com
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La Maison à Bournissac
Paluds de Noves
One Michelin star.
Chef de Cuisine: Christian Peyre.
www.lamaison-a-bournissac.com
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