fasterinfall

so my interview went well. spoke with the chef and we seemed to be after the same things. he asked me to come back tomorrow to meet the hotel's director of operations, and of course i agreed.

then, about an hour later he called me and asked me to come in earlier and do a three course tasting for him. now .. . if i was applying for a sous chef position this would be pretty normal, but i applied for a basically intermediate cooks position. a stagerie i would expect to be asked to do, but a tasting? its a pretty strange request for such a nothing position.

so anyway here is what I am making:

Appetizer Course
Oven Roasted PEI Mussels with calamari, spicy gremolata, and grilled lemon buerre fondue

Seafood Course
Seared Diver Scallops and Manilla Clams with caramelized brussel sprouts, chorizo, arugula, apple, and bourride

Meat Course
Adobo Grilled Hanger Steak with pommes aligot, glazed fall vegetables, thyme jus


i haven't even seen this kitchen yet so cooking in it will be interesting since i have no idea where anything is. i also have to take a drug test for this job, but i haven't smoked any weed since April so no worries on that.