Help Me Stage at Michelin Starred Restaurants

Hey Everyone!

My name is Eli Cadwallader. I’m a young culinary professional entering into his seventh year in an industry that, frankly, saved my life. I started as a dishwasher for our local Country Club, although i’d only intended to stop in and use the bathroom…it just made sense to ALSO submit an application as I had just moved home from NYC, broke as a joke and desperately needing a job. The dishwasher position became one by the fryers and eventually in front of range burners, hot grills, and salamanders. I helped a local small business owner execute their vision for an elevated pub in my neighborhood. But now, my horizons have widened beyond my wildest dreams. Currently I have four pending stages with Michelin Starred restaurants or under award winning (Michelin, James Beard) Chefs in Chicago, California, Hudson Valley, NY, & Nashville, Tennessee.

At present it seems like I’m scheduling a stage every weekend from now through the middle of July! The first one is this weekend in Terrytown, NY!

The weekend after I’ll head to Chicago for a 2 Day stage with The Alinea Group in their Next Restaurant concept. Working with The Alinea Group and under the mentorship of Chef Grant Achatz is a long term personal goal.

June I’m making arrangements for a two day stage at Bouchon Bistro in Yountville, California; a one Michelin starred arm of the Thomas Keller Group. The aforementioned Chef Keller is the proprietor of The French Laundry, a three starred Michelin restaurant also in Yountville, CA and Per Se, a three starred Michelin restaurant in New York City. Chef Keller has been foundational in my understanding of the culinary arts and it would be developmentally profound to establish working relationships with him and his restaurants.

Finally, i’ll spend the fourth of July in Nashville as I stage under Chef Sean Brock in his fledgling concept Hotel/Restaurant The Continental. Chef Brock is, with Chef Achatz and Chef Keller, undoubtedly one of the current culinary masters. His restaurants Husk and McCrady’s shed profound light on low country and heritage cooking. The Continental seeks to answer the question “What is true American Cuisine? and where does it fall in our collective culinary lineage?” It is without a doubt one of the most important restaurants in this country and it’s only just beginning to flap its wings.

It would be an honor to accept a job offer from any of the four restaurants at which i’m planning to stage, although just one is all I need. I have spoken with Chef’s de Cuisine and several different hiring managers, all of whom seem beyond thrilled to have me come audition through a working interview…that’s what a stage is, by the way…I’m sorry, I should have mentioned that by now!

My wife and I have some of what we need to get us started in the direction of all these amazing kitchens (a dependable vehicle, valid license for flight, money to cover food and gas along with individual expenses) but we need support in the areas of lodging during these stages in Chicago (5 Days, 4 Nights - 26 May thru 30th May)

Approx $650-$900

and Yountville, California

(7 Days, 6 Nights - 16 June thru 22nd June)

approx $950-$1100

(flights and lodging, we are considering camping and driving it just changes our gas budget)

I have completely outgrown this town and I need your help getting to the next level! Any support is greatly appreciated! A penny saved is a penny earned!

That said, large donors ($600+) will receive a private message concerning a secured catering event conceptualized and executed by yours truly as a thank you for your generous contribution.

If you read all this, I owe you money.

Best,

Eli Cadwallader