Earlier this year, Evan Hennessey, executive chef and owner of Stages at One Washington in Dover, launched his unique Staging at Stages program, offering up-and-coming chefs the opportunity to work alongside him in his fine-dining establishment. Staging — a term originating from the French word “stagiaire,” meaning trainee — is an unpaid apprenticeship program where a young chef works in a high-end restaurant to learn new techniques and cuisines. Often, the restaurant will consider the apprenticeship a trial period, offering the stage (pronounced “stahj” ) an employment opportunity at the end of the program.
Hennessey is no stranger to the world of staging, having staged in kitchens across the country and studied what staging looks like around the world. He knew, however, that he wanted to reinvent the experience in his own kitchen, making for a positive, hands-on experience that would inspire the next generation of chefs. “It was basically born out of our enjoyment and love for teaching,” Hennessey shared over the phone.
“And to move the industry forward. We’ve seen many changes in the past handful of years, and I’m thankful to be in a position where I can help with that change.” Hennessey is hosting four chefs with varying levels of culinary experience, one each quarter of the year.
At Stages, they learn how to run a fine-dining restaurant, develop and execute a multi-course tasting menu, and interact with guests, among other techniques. At the end o.
