[chrisbristol]

I have a great opportunity in  few weeks. I have a trial shift at a 2 rosette restaurant . Any advice would be great.

I'm going in as a Commis. Even though I have been offered jobs as a CDP it is a much higher level and so I thought it was a good idea to go in at a lower level.

 

[shootoo]

Go in without thinking of the awards and acclaims the restaurant has. It's only going to make you nervous. Go in thinking 'I've got something to add to this team'

Then: go in, shut up, work your dick off... And watch what happens...

 

[chrisbristol]

Thank you

I think you are right. I think I have to go in believing I can add something to the team. If I feel like I'm not good enough I won't be. One good thing is that it is  long trail so if I get some early nerves I have a lot of time to make it up.

 

[brian barker]

We don't have rosette restaurants in the U.S so I'm assuming it is the same as Michelin stars. I just did a bunch of stages at Michelin star restaurants this week including a 5 day at a 3 star place. I would say don't be intimidated. Work extremely clean, fast but diligent, show that you have a great attitude. Never lean. Don't speak too loud. Call everyone Chef. Don't slam any doors. Always be moving. It is hard to train someone to be clean, it is even harder to train someone to have a good attitude. From what I've experienced if you can do both those things, and also have a decent cooking foundation then they will hire you. Also, don't drop anything . Idk, thats how it is here in the U.S things could be different in other parts. The 3 star place I staged at was extremely quite and focused. 

 

[chrisbristol]

Hello

A rosette isn't the same as a Michelin star. 3 or 4 is about the equivalent of one Michelin star