or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › I need advice on what to cook for an interview
New Posts  All Forums:Forum Nav:

I need advice on what to cook for an interview

post #1 of 12
Thread Starter 
Tuesday I am cooking for the chef of this restaurant; Cuvée Wine & Bistro – restaurant in Ocala, Florida

I am trying out for the sous chef position. The chef said to do whatever I wanted. I am wondering if anyone has any thoughts about how many courses I should do and since I will be serving around noon if I should cook something lighter.

I was thinking 2 courses, a light summer appetizer and cooking pork paves with a pork demi topped with a salad of arugula, pickled red onion, 10 year aged cheddar, and a maple sherry vin.

I was also wondering if perhaps I should do risotto or something to show more technical skill, and dessert? I just need some insight. Thank you

Ps. I am a 20 year old CIA grad so I have the technical skills to pull off a wide variety. This is just the first time I have had to cook for a job. Usually I just stage
post #2 of 12

Make naturally what you do best, keep it simple but work neat and clean.

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 #3 of 12

Stay clean.  Execute your classic techniques properly. So your vinaigrette has to be good, the dressing on the salad has to be just right, the pork has to be cooked properly, but I agree, lose the demi and cheddar.

post #4 of 12

You might consider something that follows the menu concept, not a replication but something that fits into the genre.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #5 of 12

Risotto is on their menu so that would probably be a good call. I am having a little trouble pairing an aged cheddar with a maple sherry vinaigrette, you might want to follow others lead and rework that idea a bit.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #6 of 12

hi

 Well first thing a bistro is typically a small, moderately priced quicker service concept so don't go too fancy.

 

Second thing, look at the tables when you walk in and see how many courses they are set for, if the tables are not set then it is typically not more than a 2 course venue. Still i would do a starter, main and dessert, keep it simple but tasty as they say "the proof of the pudding is in the eating"

 

Thirdly, make sure you're wine smart, matching a glass or two of wines to your meals will go along way to getting a job at a "wine & bistro"

 

good luck, and let us know if you get the job

  

post #7 of 12
Thread Starter 
Hi all, I nailed my demo and got the job. Thank you
post #8 of 12

So what did you do? What was your menu? Come on, give.
 

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #9 of 12
20 year old sous chef (but a CIA grad!!).... makes me cringe

Best of luck though
post #10 of 12
Thread Starter 
I made a clam dish with garlic, tomatoes, basil and sambuca, then a broiled pork chop with a pork infused demi, polenta, and braised red cabbage, then chocolate soufle for desert. Chef loved everything even though my pork was a tad peppery. Finished in an hour and 15 minutes. Tonight was my second night at work and the place is amazing. The staff is really cool and surprisingly show a lot of respect to a 20 year old. Thanks for your support everyone
post #11 of 12
Cool beans!. Thanks for the update and good luck with the new job.
Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #12 of 12

make a stock properly. or just mimick the one they already use, or something else along those lines.

learn the chef and the menu and cook something you would think they would like.

 

you try too hard fussing around with something fancy, or something your 'client' may not like you run a risk, that itll suck in their eyes/mouths/noses

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › I need advice on what to cook for an interview