Staging. It has always been my favorite way to enjoy a restaurant. You get there when the cooks are coming to work, help prep the food, and enjoy watching and sometimes help in the creation of each individual plate. Spending the day in someones kitchen gives you a real understanding of the effort and time put into your meal. It is also fun to hang out, ask questions, and learn from chefs and restaurateurs.

Over the past few years I have staged in some of the nations best dining establishments. I have also seen my fare share of poorly operated ones. So I have decided to post reviews of each restaurant That I spend time in. As time goes on I would like to begin posting video reviews of the ones I find to be the most inspiring.

So join me as I tour restaurant kitchens and food service establishments to find the best food, made by the best chefs, brought to you in the best way.

Stay Tuned,

Adam Hebert

Trout Competition

Supreme Lobster is having a trout competition.
The winner gets $500 cash or a Fly fishing trip
You get points for presentation, taste and description
Here is what I submitted.
Wood Grilled Trout Sammie, Spring Onions, Radishes, Mizuna, Wood Grilled Tomatoes, Smoked Paprika Aoli, and Fingerling Potato Chips.
This was Mr. Sears' dish
Seared Trout, Smoked Pine Nut and Pea Puree, Crispy Prosciutto, Shave Radishes, Pea Shoots, and Horseradish Brown Butter.

Some Pictures Of The Pig

Thank you to all the students and teachers who made our day with a pig possible. For those of you looking to get in contact with me, here is my e-mail aglobalstage@gmail.com or sign up for our mailing list. I really appreciate your ears and hope you all the best of luck as future chefs.

sincerely,

Adam Hebert

IT'S PIG DAY!!!

To day is the day.
Today I will be showing 18 students how to break down and utilize the pig. We will be brining a ham, chopping chops, curing bacon, rolling porcheta, making sausage, curing cheeks, and curing copa. Pictures of the event will be posted soon.
The pig was purchased from a local farmer, Stan. He is the owner and operator of Triple S Farms in southern Illinois.

Well we are getting ever closer to our date of departure, and still in search of jobs in Europe.We are however very fortunate to have found a great net-work of people, through help exchange. Check out the link! It is Great!

So it's official! Our fist stop is the UK. which means my first culinary adventure is going to be an attempted stage at River Cottage .

Other stage option might include the Michelin three-star restaurant The Waterside Inn with Chef Michel Roux and or if I have three months to kill I might give The Fat Duck a go. Both restaurants are located in Bray, Berkshire. Much closer to London than river cottage but the food and learning experience would be completely different, from that of river cottage.

Take a look at the links and let me know which ones you think I should push for. Or if you have other suggestions of restaurants or place to check out in the UK, let me know. I am excited to hear from you.