I have a working interview for a line cooking position the day after tomorrow at a local inn that was recently voted best in the city, this would be the classiest kitchen I have yet worked in, I didn't know how to make demi until last January. I have five years experience in kitchens and no degree. The interview is a 3-11pm stagiare. Any tips from those that got the job? Or hindsight from those that didn't? Any input is greatly appreciated, -Mario B.
From what I've heard, just come prepared: sharpie, chef coat, hat, knives, tools, look clean, etc.
I'm gonna be staging soon at some of the best restaurants in sacramento so I went to my current chefs and got a lot of great advice.
One of them told me he would work full time, and try to stage on his days off. Even if it's not for a job, you can still learn an immense amount from just being in a different kitchen for a day.
Let us know how it goes!
Thanks, I realize that this is a subject for the job forum but I figured it would net the most responses for the short time I had to use them. I am fairly confident, first off it helps to have a job going in and to know that this is at worst a learning experience. Good advice to not fake what I don't know, I own fifty books on technique and style but that hardly means I have absorbed all of it, it just means I have a nice bookshelf. Good call on the pens/ markers as well, I would so get everything else sorted out and forget those. I have my cleanest whites, still not as white as they could be, and am going to shave immediately before I head in. Actually have another interview lined up for tomorrow and plan on continuing to stage on days off wherever I end up, it was my sous chef at the last job that introduced me to the idea, which really is brilliant. Thank you for your input. -Mario B.