market baskets

[adamm]

Im on externship right now and have about a month and half left, the place i want to work at after extership i visited and interviewed at last thursday. It is a very nice resort, when i was talking to the exec. sous chef he said when im done with externship call him back up and they will set up for me to do a market basket test. I know the basics behind this is for me to think on my feet, and throw things together quickly but still and excelent product. My question is what are some expereces you have had with simular situations? The only thing that worrys me is i wont know what or how to cook some of the ingredents they might give me. Any advice is appreciate.

[AllanMcPherson]

Show restraint. You are better off not using an ingredient than using something "wrong" or making a dish with too many elements. If there is something in your box that you find really hard to match you can always try using it as a garnish. There's no need to show off if your final result is good.

Taste everything before you start. The difference between sweet and sharp onions (just as an example) is dramatic and will influence how you will cook them.

Work clean. Even if your Chef isn't crazy about your menu you will impress if you can show yourself to be organized and sanitary.

Good luck!

--Al

[24-7cook]

Adamm

I feel the most important thing to keep in mind when doing a market basket is keep it simple. You want to focus on techniques and flavor. It is better to show that you can take simple ingredients season and cook them properly to bring out there optimal flavor. I agree with the previous person taste and or check everything. I personally have had people switch salt and sugar or put a spoiled product in a market basket. I also suggest you work clean and remain calm (bring your own oven thermo). I have done many of these both for job interviews and for competitions.

[Montelago]

Try to show your breadth of knowledge by using varied preparation techniques. Don't saute everything. Let them know that you understand braising, broiling, poaching and the like. Don't try to get too fancy. Pretentious food is useless if it doesn't taste good. Solid, tried and true flavor combinations are the safest bet. Make your cuts accurate. Don't do the truck driver chop because you are short on time. Get your Mise en Place together before you start firing food. This shows organization and forethought.

[adamm]

hey thanks for the advice. To all the chefs out there, what would you through into a market basket to somone with somone with my eperence?

[shroomgirl]

fish, shellfish, red meat....probably a tough cut, fruit with high acid....hard cheese, rice, fresh herbs, roots as well as greens.....eggs.....
vinegar, oil.....