Originally Posted by Vic Cardenas
Just saying that you might pass over someone like me if all you are basing the interview on is a few questions that may not be relevant at all. Someone like me just might be the best person that ever worked for you. In fact, I'm sure of it. That being said, I'm sure you don't hire solely on this test alone, since you seem like a smart guy... I'm sure you consider many factors. But, there are people out there that hire like this and I think they are dead wrong. Another example I have is, I suspect I wasn't hired for one job because I wasn't familiar with the term PSMO, even though I had broken down a many tenderloin at that point. We just called them tenderloins at that job.
I'm glad I never worked for chefs like that, though. I got better jobs instead.
I just love it when just because you dont use a term or dont know of said term , people really just disrespect you.
I lived many years in new york so when i came back to brazil people just instantly thought since i didnt know the proper translations to certain culinary terms i didnt know how to perform them.
Basically knew how to do them properly , just didnt know the term , ended up getting me weeded out during a few interviews , its all right though after i got myself some education and updated myself on brazils culinary industry i did a bit better , though i wouldnt accept a job at the few places that rejected me <_<.
I stated on another thread of an experience i had with a 22 year old girl that staged at the restaurant a few days ago
who graduated culinary school worked in some restaurants , went to italy for 3 years , and came back to work as a chef. Yes , she actually stated she was a chef and was looking to hold that title in other restaurants. So we brought her in to stage for 2 days <_< couldnt supreme an orange correctly and when she finally learned how ( yes it took her some time to realize how to do it and she was doing it wrong when the peels and seeds were still attached to the oranges flesh ) she still took about 1 hour for 10 freaking oranges <_<.
In that one hour of prep i had half my prep done and still went to go help her.
The girl was amazingly book smart knew terms , and tactics i have never heard of , but when it came down to breaking down a chicken or getting meat tempertures down flat she was just not very good AT ALL. Our dishwasher during the second day helped her supreme oranges , and well the dishwasher did them alot faster.
Basically i rather judge them on the line because being book smart just wont cut it in the kitchen.
Edited by KaiqueKuisine - 11/7/13 at 7:30pm