I Worked for Free in a Restaurant Chasing Three Michelin Stars.

After 20 years in professional kitchens, I walked into one of Sweden’s best restaurants — first as an unpaid apprentice, to then returned as a guest. This is what it’s really like to work inside a two-Michelin-star kitchen run by Bocuse d’Or champion Tommy Myllymäki at AIRA Stockholm. From four weeks of prep and service to moments of exhaustion and revelation, The Stagiaire uniquely documents these environments in a way that has never been done before. 🎥 Watch the full story, filmed inside the kitchen and gardens of AIRA. Narrated on the streets of Stockholm. 👇 Chapters below 👇 Subscribe for future episodes of The Stagiaire Series (this is only the beginning) — Thomas Alexander Hogan (@ChefAwareHQ) 🕒 Chapters 0:00 – Opening – 20 Years in the Kitchen 0:22 – This Is My Story – Becoming the Stagiaire 0:34 – Stockholm – A City of Craftsmanship 1:00 – Swedish Tradition & Culinary Roots 1:30 – The Bocuse d’Or Legacy 2:10 – My Career Before AIRA 3:00 – Why I Felt Lost as a Chef 4:10 – Deciding to Start Over 5:20 – First Days Inside AIRA 6:40 – Learning the System 8:00 – Service Intensity 9:45 – Team & Precision 11:00 – The Pursuit of Perfection 13:20 – What I Learned 15:00 – Reflections & Next Chapter #TheStagiaire #AIRAStockholm #ChefDocumentary #MichelinStar #ChefLife #CulinaryJourney #SwedishCuisine #ThomasAlexanderHogan #ChefAware #BocuseDor #FineDining #anthonybourdain