Serious Eats: Talk
Staging with a baker
I have had really high hopes to stage with a bread baker recently ('m not a student, so this is not an internship); unfortunately, he told me that due to insurance, the restaurant can't risk taking in someone into the kitchen. Is there another to this? He's really great and was the one who suggested the idea because of my love of bread and I totally understand where the management is coming from. I'm on a budget, so I can't afford any baking courses. Any advices? Thanks!