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