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I went through those processes 4 times so far (not for a head chef but for tournaments) 3 of them went like this:
I got told I need to make a certain number of courses (One was just the main, the other two where appetizer, main and dessert) I got a list saying these are the things I can use and per course I had 1-3 ingredients I must use. I have been given a time period where I had to send them my dishes and what I had to use then on the day of testing I got just these ingredients. Everything was looked at precisely, what waste I had, how I used scrap and the product itself. Thats maybe something you could consider.

The fourth one was basically I go in the fridge, choose my ingredients and cook.
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