The job interview turned out to be a job fair.
Let me explain …
I have been playing phone tag with the chef that called me in for the “interview.” Each time I called to speak with him he was indisposed or out of the kitchen. So when he called me and left a message on my voicemail I was pretty excited. He asked exactly what I was looking for and I explained the situation – part-time work, experience in the kitchen. He seemed okay with that and asked me to come in the next day to “fill out some paperwork.” Sounds positive right?
So I took an early lunch and walked over to the restaurant. It was around 11 a.m. so the place was pretty much dead – they served dinner and late night meals with brunch on the weekends. A guy approached me and asked: “Are you here for the job fair?”
I replied: “Well Chef Blah-blah invited me to come down to fill out an application.” The job fair representative was as puzzled as I. The rep called chef, but he was either busy or occupied.
I filled out an application and the rep interviewed me. It was clear that he wasn’t looking for pastry chefs. The only question he could think of to ask me was what temperature does yeast die?
I am really glad I didn’t lose any sleep anticipating the interview because I would be PISSED OFF! I guess any learning experience is not truly a waste of time, but I really don’t know what I learned.
On another note my proficiencies are next week. Eeek! On Wednesday I have the Professional Bread hands-on testing on French and Braided Bread and on Saturday it’s Pastry Techniques (pate brisee or pate sucree [Chef’s choice], pastry cream, and pate a choux).
For those who don’t know the proficiencies are not written tests. I have to make all those products in 3 and 2 hours respectively. The Chefs will test on look, texture, and taste.
Let the panicking begin …. wait for it … NOW!