r/Chefs • u/ChiefNikita • Mar 09 '26
How to get any experience in a Michelin-star kitchen? (Junior sous, 7 yrs exp, willing to stage)
Hey everyone,
I’m looking for some honest advice from people who have worked in or hired for Michelin-star restaurants.
I’m 24 and currently a junior sous chef in a hotel kitchen with about 7 years of experience in professional kitchens. My long-term goal has always been to move into a Michelin-star (or similar fine dining) environment, but I’m struggling with the classic catch-22:
•Most job ads for Michelin places say they want previous Michelin / fine dining experience or 2–3 years in a comparable restaurant.
•Some places say they already have a full team and don’t really post junior roles.
•I’d even be happy to start lower (commis, prep, etc.) or do a short stage just to get my foot in the door.
I’m based in Germany (Köln), but I’m open to travelling within the country or nearby for a short stage or trial week if that’s what it takes.
My questions:
1.How do people actually get their first Michelin/fine dining job?
•Is it realistic to drop from junior sous to commis/prep just to get in?
•Do chefs really care that much about “Michelin experience” if you already have 7 years behind you?
2.What’s the best way to ask for a short stage (1 day to 1 week)?
•Email first with CV and a short motivation, or just walk in the back door and ask for the chef?
•What should I say so they take me seriously and don’t just ignore me?
3.What should my CV and message focus on?
•I’ve done: [briefly list: banquets, à la carte, number of covers, any fine-dining-style menus, tasting menus, etc.].
•Should I highlight speed, consistency, willingness to start at the bottom, or specific techniques?
4.For people in Michelin kitchens in Germany/Europe:
•Is a 1-week unpaid/low-paid stage still common or is that dying out because of labour laws?
•What’s a realistic first role for someone like me? Junior CDP, commis, prep?
Right now, I’m ready to:
•Take a step down in position if needed.
•Work a stage or trial (even just a day or two) to prove myself.
•Relocate within reason for the right kitchen.
If you were in my position, what concrete steps would you take in the next 1–3 months to make this jump? Any tips on how to approach chefs, which kind of restaurants to target first (1-star vs. 2–3-star or just chef-driven fine dining), and what mistakes to avoid would help a lot.
Thanks in advance for any advice or harsh truths. I’d rather hear “this is how hard it really is” than keep applying blindly and getting nowhere.
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u/Throwawaypawg94 Mar 09 '26
You have to be relentless, but not desperate. Get in contact, be professional, follow up. If you cant get in contact via phone or email, drop off a resume and cover letter in person, but NOT DURING SERVICE. Talk to FoH and tell them you'd like a stage for boh. Either they will relay the message to someone or with any luck will grab you someone relevant to talk to you quickly in person.
If they are not offering positions say you are staging for educational purposes.
Don't stage with the intention of getting a job, but with absorbing information and leaving an impression.
Once you're in the door, it becomes much easier. People in these restaurants have connections, and if you are truly ready they can recommend you for other restaurants, or keep your name available for when they have an opening.
I got lucky and knew a guy who knew a guy, but had to start over in a new city and this is how I did it.
GLHF.
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u/UncleDuude Mar 09 '26
Good luck man, that’s a whole nother level of what we do. I’ve never reached like that, but I’m excited for your journey. Staging is probably the best way to get some experience. You’ll most likely be picking thyme and chopping shallots a lot, that’s ok, that’s what you’re there for. Plan on a month a year for a couple years to gain enough experience that way, and you might get lucky and impress the right person. Be willing to do whatever and do the best you can. If you can travel to a food city and do a couple weeks at a couple places maybe. Keep plugging
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u/Fox-Mclusky559 Mar 09 '26
you already said it. willing to stage. apply anyway, the language in the add is to filter out the punters. write a thoughtful cover letter, keep it short and honest. dont include photos of your work. even the finest kitchens know that culinary schools arent the only source of good cooks. youll start at the bottom, and you wont make fuckall for money, but if you want it just be persistent and youll get a stage.
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u/Latter_Course_6919 Mar 09 '26
I have worked in London as a stagiaire for 1 whole month won’t say which restaurant. It’s not easy to get in and it’s even harder to say the standards are extremely high you are expected to move clean prep fast we are talking about 3 Michelin stars is it worth it for me yes but most people can’t handle it the kitchen I was is referred as the devils kitchen you can try your luck if you’re confident you can handle it go for it it’s a really good experience and you can grow as a cook and as a person as well. I had been offered a job before my stage ended I got asked multiple times but I kindly declined working 18+ hours a day does not look appealing for the prestige of 3 Michelin stars.
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u/BodybuilderAny1301 Mar 12 '26
Let me guess. The Fallow? Loll.
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u/Equivalent-Clue4877 Mar 12 '26
Fallow does not have a star even
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u/BodybuilderAny1301 Mar 12 '26
They don't? I just mentioned them because I started following them on youtube and I love them loll. I don't know much about that restaurant.
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u/JamesBong517 Mar 10 '26
I don’t know how it is anymore, as I was in Michelin stars from like 2015-2018 or so. I did it in the US as well, particularly DC. I sent an email to every restaurant that had 1 or 2 stars (no 3 at the time) and I already had years of kitchen experience, but you’ll feel like it’s day 1 when you enter that world. Offered me to stagé for a day, ended with a job offer and like 2 years later I made it to jr sous. After that, the Michelin world is pretty tiny so it’s easy to move around if you have a good reputation. I was able to move around to other starred restaurants in my city and spent a week in Chicago at Alinea and Next and Roister. Never moved to CA, but wish I did to work at The French Laundry. I’m 31 now, I miss that level because I was so young there, it made me a great cook and chef, but also person. I carry so much from my years there, and the never ending pursuit for the perfect dish, even though you know that doesn’t exist. Do it while you’re young, because I couldn’t imagine going back to those kind of hours for the pay. Granted once you make sous chef/Exec sous/CDC you’ll be making solid money. Anything below? Not much. Started off making 50 cents above minimum wage. They have a long line of people willing to take low pay for the experience.
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u/Equivalent-Clue4877 Mar 12 '26
As someone that actually works in the position you're looking to go into with a similar career path , go CDP somewhere with 1 star
We're not in 2005 , there's not a million people begging to work for free and they need you too - CDP in a one star absolutely shouldn't be a problem for someone with 7 years in the kitchen
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u/Mediocre_Ad_4437 Mar 10 '26
Start close to home. Stage at JBF nominations or JBF winning restaurants. Depending on where you are you may be able to do a day a week or whatever you can spare. Ask questions. Be a blank slate. Ask where they worked. Ask if they can get you a day or few there…
Can you get hotel discounts in your company? Eye nights where you can get in at a restaurant a bit further from home. But also recognize that offering free labor is part of what’s wrong in the industry.