Hey ChefTalkers,
I applied for a position at a restaurant as a line cook. I just got an email reply from the chef/owner saying this:
"Would you be able to come in for an interview and stage on the 26th at 3:30pm?"
I was wondering what she meant by stage. This is an open kitchen right in the dining room so maybe she means work through service and see how I do on "stage"? Or maybe she wants me to demo something that I like to make? Of course, I'll be prepared for whatever it might be. That's what I love about this industry; so dynamic and forever changing. But I just thought maybe you all out there might have some input.
Either way I'm freaking excited at the prospect of working there!
Thanks,
Tony
I applied for a position at a restaurant as a line cook. I just got an email reply from the chef/owner saying this:
"Would you be able to come in for an interview and stage on the 26th at 3:30pm?"
I was wondering what she meant by stage. This is an open kitchen right in the dining room so maybe she means work through service and see how I do on "stage"? Or maybe she wants me to demo something that I like to make? Of course, I'll be prepared for whatever it might be. That's what I love about this industry; so dynamic and forever changing. But I just thought maybe you all out there might have some input.
Either way I'm freaking excited at the prospect of working there!
Thanks,
Tony