A stage in a restaurant is an unpaid internship or work experience in a professional kitchen where a cook or chef works briefly for free to learn new techniques, gain exposure to different cuisines, and build skills. The term comes from the French word "stagiaire," meaning trainee or intern, and the process is common in the culinary world for learning and networking. Stages often last from a few days to several months and can be taken by both inexperienced cooks seeking to learn and experienced chefs aiming to refine their skills or gain new perspectives. Tasks during a stage might include prepping vegetables, assisting line cooks, washing dishes, plating food, and generally learning how the kitchen operates. Sometimes, staging also serves as a working interview for potential permanent positions. Overall, a stage provides valuable hands-on experience, mentorship, and sometimes exposure to prestigious kitchens around the world, although it is typically unpaid and can involve significant personal investment like travel and time off work. The practice remains a tradition in many fine dining and professional kitchens globally.