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Interview Stage Tips?

post #1 of 3
Thread Starter 

Hello,

 

I have a stage interview at a very high-end hotel.  I have to create 3 dishes in 2 hours.  I know what I want to make and have practiced plating it up many times and sold it as a special at my current job.  My question is what do you look for  when a potential employee makes you a dish?  I'm a bit nervous that I wont plate things up to the expectations I really want this job and am willing to learn and start form anywhere.  I do have 5 years experience cooking for Casual Dining hotels.

post #2 of 3

I really dont think its time to second guess yourself. Play to your strengths. 

 

I think any employer would like to see progress as your cooking, organization skills, as well as see technique. 

 

I hate to be cheesy, but the employer would most likely also want to see "you on the plate".

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #3 of 3

Be yourself, don't be a bullshitter. Everyone in the kitchen will know bullshit the minute you make your first cut.

 

also

http://linecook415.blogspot.ca/2010/03/stage-guide.html

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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