I have of late been attempting to get my foot in the door in some proper haute cuisine sort of establishments, and in so doing, have now found myself facing an interview that honestly has me far more nervous than I would normally be.

This particular restaurants preferred form of interview you see, is basically to just have you come in and work the line for a few hours.

This scares the pants off me, because I'm seriously worried about how much experience they're going to expect of me, how much I'm going to be expected to just know how to do.

I really want to get out of all these shitty restaurants though, I'm tired of making bad food, but this isn't entirely what I had in mind either.  I'd kind of hoped for a position where I might be able to work into learning this sort of stuff.  I have a bad feeling I'm about to jump into the advanced class where what I needed was the beginner's course.

Here's hoping I'm blowing this out of proportion, because I could really use the job right now.

The key is to relax and trust in yourself.  I mean, its not like you lied when you went in and claimed you were the second coming of Julia Childs or some-such, right?

A lot of the time, interviews like this are a 'test under fire' sort of thing. THey don't want necessarily to see what you know, but how you handle yourself under pressure.

So: Trust yourself, be calm, be as meticulously professional as you can be and presto!

Good luck, J - I have faith in you.

-clash

Quote from: Spike;239750The key is to relax and trust in yourself.  I mean, its not like you lied when you went in and claimed you were the second coming of Julia Childs or some-such, right?

A lot of the time, interviews like this are a 'test under fire' sort of thing. THey don't want necessarily to see what you know, but how you handle yourself under pressure.

So: Trust yourself, be calm, be as meticulously professional as you can be and presto!

Well, I did get the impression he took the mention of being a "personal chef" as for more of a qualification than the reality indicates, so it's sort of my fault.  I just cook for a college student who probably wouldn't feed himself if I didn't, and while I branch out and experiment as much as I can, I'm not exactly in the same league as these guys, though I really want to be, and I think I at least have the instinct for it.  

But yeah, you're right.  Confidence IS everything, and hell, just this weekend I managed to still pull off an amazing smoked pork roast despite an actual fire in the smoker, and my thermometer getting torched.  I'd say I've got some talent still.  

Quote from: J Arcane;239745I have of late been attempting to get my foot in the door in some proper haute cuisine sort of establishments, and in so doing, have now found myself facing an interview that honestly has me far more nervous than I would normally be.

This particular restaurants preferred form of interview you see, is basically to just have you come in and work the line for a few hours.

This scares the pants off me, because I'm seriously worried about how much experience they're going to expect of me, how much I'm going to be expected to just know how to do.

I really want to get out of all these shitty restaurants though, I'm tired of making bad food, but this isn't entirely what I had in mind either.  I'd kind of hoped for a position where I might be able to work into learning this sort of stuff.  I have a bad feeling I'm about to jump into the advanced class where what I needed was the beginner's course.

Here's hoping I'm blowing this out of proportion, because I could really use the job right now.

My knowledge of how fancy kitchens work comes primarily from watching TV shows with Gordon Ramsey in them, so I'm no expert, but usually when places do that kind of interviewing tactic (in other industries) they are looking for a couple of specific things:

1. How well you fit in with the other employees.  This is a huge one for most places, and I'm sure the restaurant world is no different.  Focus on making a personal connection with the sous chef or whatever, and make sure you communicate well with everyone.

2. Whether or not you can handle the pace.  Some businesses move much faster than others, so some places want to make sure you can cut it (or at least have the potential to do so).  You will likely get overwhelmed at some point, so just do your best, ask for help when you need it, and keep your energy and enthusiasm up (attitude will make a huge difference in both your performance and their evaluation of it).  Make sure they know you have confidence that you can do the job and can improve your performance once you get the routine down.

3. Whether or not you actually want the job.  This sounds a bit odd, but jobs with high turnover costs (e.g., lots of training) don't want to hire someone who is going to quit right away because they didn't realize they weren't up to the job, or simply wouldn't like it, before they took it.  Not much you can do here, you'll either realize the job is a good fit or you won't.  If you do think it's a good fit, be sure they know it (again, enthusiasm and drive go a long way).

So, relax a little bit - they aren't expecting you to become head chef on the first day.  And they are going to be looking much more at your potential than your actual finished work (though you still want to do your best - good work speaks for itself).

Good luck!

Good luck, J!  I hope its somewhere you decide you want to end up, and that you hit it out of the park!

Quote from: Zachary The First;239759Good luck, J!  I hope its somewhere you decide you want to end up, and that you hit it out of the park!

I hope so too.  Cuisine wise, it's right in my alley, New American Japanese, so there's stuff I'm familiar with at least, but a lot of it's done in exciting new ways, and there's also some stuff I'm totally new to, but all kind of right in my own culinary interests.  

Also, they have tempura bacon on the menu.  TEMPURA BACON.  So the chef is clearly a genius.

Quote from: J Arcane;239760Also, they have tempura bacon on the menu.  TEMPURA BACON.  So the chef is clearly a genius.

Indeed.... or else he has a spy in my house....

Just kidding about the spy thing. The man is clearly a genius. I would have thought of it first if I wasn't busy putting my superior brain to work on ruling the world from my shadowy lair....

That sounds awesome.  Go in with confidence, work hard, be friendly and honest.  It's good to reach high, sometimes even too high.  Even if you don't get the job, you'll sure as hell learn something in the process which will help you in future interviews.  Good luck!

Quote from: Spike;239761Indeed.... or else he has a spy in my house....

Just kidding about the spy thing. The man is clearly a genius. I would have thought of it first if I wasn't busy putting my superior brain to work on ruling the world from my shadowy lair....

You were putting your superior brain to devising devious means to kill and eat your rivals. Don't sugar coat for the masses, Pika!

-clash

Quote from: flyingmice;239789You were putting your superior brain to devising devious means to kill and eat your rivals. Don't sugar coat for the masses, Pika!

-clash

Why else would I be trying to run the world?  I'm sorry, I thought that was assumed. I will have to remember to talk down to you lesser minds in the future. Thank you for that minor dose of humility, Clash. You're on the list now....

You can do it. Just be bold, and honest with what you do know how to do.

Best of luck, J.  Based on what I've read of your cooking blog, it seems you've got skills and an imaginative touch.  Like the others said, hold your head up, do what you do, and I'm sure you'll kick all sorts of ass.

Best of Luck! May the, uh, sushi be with you!?

Just speak to them like you do the nice folks here. You'll do fine...

Seanchai