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Hello fellow foodies!

post #1 of 6
Thread Starter 

Hey everyone!

 

Just wanted to say hi and introduce myself to the forum. I've been a sous chef most of my career (the last 7-8 years), and I am about to interview for what I hope to be my first head chef position. Needless to say, I am super dooper nervous. Thankfully the place I am interviewing at wants someone new to the job with fresh ideas, which hopefully they will think I have.

 

Anyways, looking forward to being part of the forum!

post #2 of 6

Welcome to ChefTalk.

 

You are at an exciting time in your career - good luck with the interview.

 

We have members from around the globe and all levels of culinary ability, so you will find lots of interesting people here.  There are a number of professional fora, so feel free to post there if you have an industry-specific question, or join any thread or start your own in the other fora.  The wikis, blogs, reviews, photographs and articles on  here are all well worth a look, too.

 

Hope to see you around the boards!

post #3 of 6
Thread Starter 

Thank you for the well wishes Ishbel! This will actually be my third and final interview with the company. I'm not nervous about actually meeting everyone, I am worried I will screw up cooking something for them. They have a VERY uninspiring menu, and I was told I was free to use anything in there, but was not allowed to bring anything in. So I am a bit stuck trying to come up with something that may 'wow' them, but have some ideas.

 

Thanks again for the welcome, and see you around!

post #4 of 6

T H I N K   P O S I T I V E .   (IF THEY COULD COOK, THEY WOULD NOT NEED YOU)

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 6
Thread Starter 

Thanks Chef Ed!

 

I was actually born in Palm Beach Gardens, imagine that :)

post #6 of 6

Good Luck neighbor

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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