Chef's PSA: Acing Your Cooking Interview

In this episode of 'Chef's PSA', we take a deep dive into the secrets behind acing your cooking interview. From strategies to prepare for the interview to fostering the right mindset, from maintaining organization to my personal approach to conducting interviews - we cover it all.
We also delve into the traditional 'onion dice and omelette' test and its relevance today. If you're gearing up for a cooking interview or looking to hire, this episode is your guide to success.
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[@JesseSkwierawski]

I've done over 26 stages in my career. Most were ridiculously long (6-10 hours) with barely any structure to the testing. Most just tossed me to whatever sous chef was available and random production jobs allocated. Two things I like to see from a stage are the candidate working the station they are applying for to see how they move and having them do a recipe to see if they follow it properly or skip measuring, skip steps, modify steps to suit themself, etc. Mostly you want someone who listens and is open to learning and understands that they are there to perform the work as the head chef intends.