new hire....

[shroomgirl]

Just had to share....
got a call last week from a sophmore in college that is majoring in business but who's love is cooking....so she'll finish business school and then go on to cooking school.

I got a 1/2 pig in today and was breaking it down as she came in for an interview. She passed the pig test. Humoungus brownie points for this girl.
Big smile, great presentation. ....looks like she'll be fun to work with.....

So that's how I interview, if you pass the pig test you have a foot in the door.

[cape chef]

[canadiangirl]

Originally Posted by shroomgirl

Just had to share....
got a call last week from a sophmore in college that is majoring in business but who's love is cooking....so she'll finish business school and then go on to cooking school.

I got a 1/2 pig in today and was breaking it down as she came in for an interview. She passed the pig test. Humoungus brownie points for this girl.
Big smile, great presentation. ....looks like she'll be fun to work with.....

So that's how I interview, if you pass the pig test you have a foot in the door.

What's the pig test?!
canadiangirl

[AndyG]

LOL the pig test is about opposite from the salad dressing test, right?

[canadiangirl]

shroomgirl,
I am sorry if my question was stupid, I just thought the pig test was...A TEST!!!! I just wanted to know what it was in case I ever encountered it!! Sorry!
canadiangirl

[RAS1187]

I would assume it included breaking down the 1/2 pig into primal cuts (loin, ribs, chops, etc..) and maybe even making a couple dishes with some of these cuts...

[shroomgirl]

not exactly......My pig test is not being squeemish when you see a 1/2 260# hog laying on the counter being sawed into pieces.

99% or more of the cooks/chefs in town have never or possibly once in school a kajillion years ago broke down pigs....I don't expect a young newby not even in culinary school to have seen a pig 1/2.

My kitchen is pretty different than most others, it's ingredient driven or even more to the point it's chef's interest driven.....ie....I don't have to make marshmallows, I choose to make them because they are fun......I don't have to make hamburger rolls for the BBQ this evening but I want to and have time......I certainly don't have to put up jams or use local food, those are my choices.....ditto making lavosh, who expects handmade crackers?

So, wearring a smile is a big plus....their body language many times says more than their words.....I'm so tired of being around friends that don't appreciate using whole animals and giving me that "look" (or worse squeemish comments) when I want to talk about leaf lard crusts or preserving hams, or cooking pates..... So I choose to work with people that appreciate old world techniques....I choose to surround myself often with others that breakdown critters (farmers, cheesemakers, chefs.....) and thank goodness for Cheftalk...

[RAS1187]

ooo i see... I lost my squeamish ability a lonnnnnggg time ago. Thank you violent tv/games for desensitizing my fragile mind...

[shroomgirl]

I just knew there was a postive side affect to playing video games.....


Just wanted the frequent posters that are looking for jobs know what I look for in a new hire.
1) good presentation, smiling, self assured, good attitude, clean.....they make eye contact

2) wanting and willing to learn, knowing that it's ok to ask questions

3) really putting in effort and working....there is always something to do....

4) Doing what it takes, within reason but following through with tasks

5) showing up on time or early (BIG PLUS)

6) taking the initiative to find directions.....it's their responsibility to find a location or to ask for directions....this would be preplanning.

7) I've worked with people that move fast and dangerously....not a good combo in a kitchen....fast=good but dangerously fast=disaster

Not freaking out when there is a body on the table being cut into hams/shoulder roasts/ribs/loins/etc.....not being disgusted with guts, offal is our friend .

Happy, friendly, courteous workers that are there not just for the money but to work with food.

That's what I look for.....

[iconoclast]

Originally Posted by shroomgirl

So that's how I interview, if you pass the pig test you have a foot in the door.

what is the pig test? obviously if you reveal this here it may hurt your employment process, so if you care to pm it to me id appreciate it.

[RAS1187]

Originally Posted by shroomgirl

My pig test is not being squeemish when you see a 1/2 260# hog laying on the counter being sawed into pieces.

Hope I didnt reveal any trade secrets

[tessa]

Originally Posted by AndyG

LOL the pig test is about opposite from the salad dressing test, right?

whats the salad dressing test??

Originally Posted by shroomgirl

not exactly......My pig test is not being squeemish when you see a 1/2 260# hog laying on the counter being sawed into pieces.

99% or more of the cooks/chefs in town have never or possibly once in school a kajillion years ago broke down pigs....I don't expect a young newby not even in culinary school to have seen a pig 1/2.

My kitchen is pretty different than most others, it's ingredient driven or even more to the point it's chef's interest driven.....ie....I don't have to make marshmallows, I choose to make them because they are fun......I don't have to make hamburger rolls for the BBQ this evening but I want to and have time......I certainly don't have to put up jams or use local food, those are my choices.....ditto making lavosh, who expects handmade crackers?

So, wearring a smile is a big plus....their body language many times says more than their words.....I'm so tired of being around friends that don't appreciate using whole animals and giving me that "look" (or worse squeemish comments) when I want to talk about leaf lard crusts or preserving hams, or cooking pates..... So I choose to work with people that appreciate old world techniques....I choose to surround myself often with others that breakdown critters (farmers, cheesemakers, chefs.....) and thank goodness for Cheftalk...

oooohhhhh yummy home made lavosh dont suppose you would share the recipe would you pretty pretty please

[shroomgirl]

Pig test....you know it's all attitude. I don't care how much you know.....people are teachable.

I'm fielding calls from college students all the time now.....interesting how they end up at my door.

[Psycho Chef]

Hey shroomgirl, I just posted pics of my first "pig test" in Italy circa 1987
Thought you might get a kick out of them.....

[shroomgirl]

There's a story there......wanna share?