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| *Ostroff, Fair and Company>>>Food Service |
How do i prepare for an interview for a pastry chef position? |
i recently applied for a student/intern pastry chef position at a fine dining restaurant where i might have to bake something as proof of my skill. i barely have any formal training, but i would say i am very well experienced. i know the basic creams/sauces, types of cakes, various pastry doughs, and some chocolate/sugar work. is there a pastry chef out there who can tell me how involved is the thing i'm going to be asked to create? will it be like "make me an othello" or "make whatever you want" or "here's a recipe: follow it"? i'm not sure if i should come in with a few recipes memorized or if it's going to be something more basic like "make an italian meringue" thanks what ever you do, keep it simple. trying something big you might make a mistake or get nervous. Just show them you know your way around the kitchen, you know what I mean? Have your resume ready, research the company/restauraunt, and tell your interviewer about what you can make and what you can't. Experiment with different pastries and recipes. It depends: You could be asked to make something new for the menu, or you could be asked to make something that's already on the menu. I would assume that they would have you memorize a few recipes and then have you help with others. I would come in with just a general knowledge of all the recipes and their ingredients. Wear a Pillsbury dough boy costume. Hey the boss has to have a sense of humor, right? In the places I've worked it's always just been 'make me whatever you want'. Usually on trials the new guy will spend the day helping the pastry chef with his mis en place to learn some of the menu and later in the day get free time to make the dish they want. Have a think about what you'll make and keep it simple. Nice flavours and textures with good execution will win out over tring to knock their socks off with the all the stress and oppurtunity to screw it up. |
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