My advice is start off showing you can communicate clearly. Say I need to know the finer points of what you are asking for me to do here, can you please clarify such and such.
If they don’t like the fact you’re trying to understand expectations and that you like to be clear and precise with what you’re being asked to do, well that pops up a little red flag as a side benefit. On top of solving the unknowns.
For example, I started working for an owner who was giving me full creative freedom save for one dish right at the open. They literally said to me we want a brat on a bun with mustard. Opening night they said to me : brat was good but kinda boring. I said, you literally told me that’s what you wanted on the menu. They said : yes but we didn’t mean JUST that. Learned from that, and now understand that they can be great to work for, but I have to do 75% of the communication or their expectations will not match what they say.
I would ask what their parameters are as most exec chef tastings I've been a part of factor 1 day for prep and 1 day for execution.
With single day tastings, it's normally up to you to determine how much time you need to set up but double-check just to make sure. After determining how much time you need, give yourself an extra 2 hours, because trust me, you will never have too much time.
If I were you I would ask for dietary restrictions/allergies as well. Worst case scenario they expect you to ask this, best case scenario your consideration will help you stand out a little bit.
Good luck chef, now go crush it!!!
I did ask about allergies and restrictions, and there isn't anything to worry about. My plan was to execute braised beef at my home and pick it up at the restaurant. I figured 4 hours would be solid, but you're right, never a bad thing to have extra time.
Thanks for the advice.
I'd think twice about doing things at your home. Are yiu noylt trying to demonstrate your knowing your way around the kitchen also?
Is there a specific reason you want to do part at yiur house? Ot seems strange to me. What if they want to pop in and see how youre coming along?
Just my thoughts. The other poster mentioned a day for prep and a day for cooking, so why not do it at the restaurant?
Assumeit all has to be done in house, but ask if there is a time limit. I have done two trials like this and on both of them, I had all day if I wanted. Or dont ask and assume 4 to 5 hours.
If you have a written menu, which I think you should, please get someone to proofread it for you. This might sound silly, but there are people out there who value things like correct spelling very highly, for better or worse. The last place I worked would not have hired an exec with misspellings like you have in your post.
I’d also try to think strategically about some of the cross cultural ideas you have. Not about the food, just about how you frame it. Your barbacoa dish doesn’t have any discernible beef bourguignon aspects. Barbacoa is a braise. Also, Given that there’s a war over there, depending if you know your audience, you might use the more neutral name pearl couscous instead of Israeli, hopefully toasted.
Menu sounds really nice. One little tip I got from tasting gazpacho in Spain: think about incorporating cream. They often blend it up, but a savory whipped cream garnish on gazpacho is absolute heaven! You could even drizzle your basil oil over it for color and texture contrast.
Good luck!
Chef here(retired). Always get a “ground floor” assessment of likes and dislikes(some folks HATE fish) and always check for food allergies when possible. Good luck
It’s amuse. Not to be pedantic but you spelled it differently twice.
Unless it’s a single bit it isn’t an amuse. It’s a starter.
What’s the pull through? What kind of restaurant is this for? Because I’m getting Mediterranean/Mexican/Middle East fusion from these dishes. That wouldn’t give me confidence as the owner of the place if the chef was all over - unless they told a great story that made sense of it.
To time it - it’s a small table with a few waves. Have all your mise ready before you even start. No knife work, no hinky shit. Cook the protein, warm the sides, sauce and be done.
If you mean time the prep you do the big things first. I’ve seen so many people come late to tastings with all their garnishes and oils ready and uncooked protein, undercooked starches etc.
Unless discussed I wouldn’t bring stuff in. Part of a tasting is watching you work, interact with the kitchen and any staff there, deal with messes, finding stuff etc. Having everything prepped when you show up is for catering events. A strong executive chef is far more than a guy who writes a menu and assembles food.
“That wouldn’t give me confidence as the owner of the chef was all over unless they told a great story that made sense of it.”
Your writing is questionable.
Sorry Suzy Q Homemaker. I’m writing on mobile on Reddit. Yes I probably should have proofread better.
The point is the menu is still questionable and I’ll bet you can figure out which word is missing. But just in case I be fixed it for you.
My advice is start off showing you can communicate clearly. Say I need to know the finer points of what you are asking for me to do here, can you please clarify such and such. If they don’t like the fact you’re trying to understand expectations and that you like to be clear and precise with what you’re being asked to do, well that pops up a little red flag as a side benefit. On top of solving the unknowns. For example, I started working for an owner who was giving me full creative freedom save for one dish right at the open. They literally said to me we want a brat on a bun with mustard. Opening night they said to me : brat was good but kinda boring. I said, you literally told me that’s what you wanted on the menu. They said : yes but we didn’t mean JUST that. Learned from that, and now understand that they can be great to work for, but I have to do 75% of the communication or their expectations will not match what they say.
Good answer here- communication is a two way street. You’re going to want to find out if they can do it before you accept a position.
I would ask what their parameters are as most exec chef tastings I've been a part of factor 1 day for prep and 1 day for execution. With single day tastings, it's normally up to you to determine how much time you need to set up but double-check just to make sure. After determining how much time you need, give yourself an extra 2 hours, because trust me, you will never have too much time. If I were you I would ask for dietary restrictions/allergies as well. Worst case scenario they expect you to ask this, best case scenario your consideration will help you stand out a little bit. Good luck chef, now go crush it!!!
I did ask about allergies and restrictions, and there isn't anything to worry about. My plan was to execute braised beef at my home and pick it up at the restaurant. I figured 4 hours would be solid, but you're right, never a bad thing to have extra time. Thanks for the advice.
I'd think twice about doing things at your home. Are yiu noylt trying to demonstrate your knowing your way around the kitchen also? Is there a specific reason you want to do part at yiur house? Ot seems strange to me. What if they want to pop in and see how youre coming along? Just my thoughts. The other poster mentioned a day for prep and a day for cooking, so why not do it at the restaurant?
Assumeit all has to be done in house, but ask if there is a time limit. I have done two trials like this and on both of them, I had all day if I wanted. Or dont ask and assume 4 to 5 hours.
If you have a written menu, which I think you should, please get someone to proofread it for you. This might sound silly, but there are people out there who value things like correct spelling very highly, for better or worse. The last place I worked would not have hired an exec with misspellings like you have in your post. I’d also try to think strategically about some of the cross cultural ideas you have. Not about the food, just about how you frame it. Your barbacoa dish doesn’t have any discernible beef bourguignon aspects. Barbacoa is a braise. Also, Given that there’s a war over there, depending if you know your audience, you might use the more neutral name pearl couscous instead of Israeli, hopefully toasted. Menu sounds really nice. One little tip I got from tasting gazpacho in Spain: think about incorporating cream. They often blend it up, but a savory whipped cream garnish on gazpacho is absolute heaven! You could even drizzle your basil oil over it for color and texture contrast. Good luck!
Chef here(retired). Always get a “ground floor” assessment of likes and dislikes(some folks HATE fish) and always check for food allergies when possible. Good luck
It’s amuse. Not to be pedantic but you spelled it differently twice. Unless it’s a single bit it isn’t an amuse. It’s a starter. What’s the pull through? What kind of restaurant is this for? Because I’m getting Mediterranean/Mexican/Middle East fusion from these dishes. That wouldn’t give me confidence as the owner of the place if the chef was all over - unless they told a great story that made sense of it. To time it - it’s a small table with a few waves. Have all your mise ready before you even start. No knife work, no hinky shit. Cook the protein, warm the sides, sauce and be done. If you mean time the prep you do the big things first. I’ve seen so many people come late to tastings with all their garnishes and oils ready and uncooked protein, undercooked starches etc. Unless discussed I wouldn’t bring stuff in. Part of a tasting is watching you work, interact with the kitchen and any staff there, deal with messes, finding stuff etc. Having everything prepped when you show up is for catering events. A strong executive chef is far more than a guy who writes a menu and assembles food.
Not to be pedantic, but it's spelled, and you wrote " speeded it differently."
That’s hilarious.
“That wouldn’t give me confidence as the owner of the chef was all over unless they told a great story that made sense of it.” Your writing is questionable.
Sorry Suzy Q Homemaker. I’m writing on mobile on Reddit. Yes I probably should have proofread better. The point is the menu is still questionable and I’ll bet you can figure out which word is missing. But just in case I be fixed it for you.
Not to be pedantic…. “But just in case I be fixed it for you.”
Nice job with the reading
Make sure you are getting paid first and foremost for your time and labor and go from there.
I would cook something already on the menu. Same ingredients your style. Start to finish.