Discussion Starter · #1 ·
Interviewing at a top notch country club with a certified master chef and I am still in the middle of my two year program at Culinary School. Although my position would pretty much be entry level, I have read that other candidates for this opportunity are coming from top schools, clubs and even Europe. I have made it past the first interview with the executive chef and am worried that I might not know enough to impress. Do I need to know exact recipes/ measurements by heart? Will I be asked to cook, even though they haven't specified? I was told I just needed to meet the CMC to get final approval. If anyone has any experience with something similar please give me some advice..........