Wednesday Sep 21, 2011

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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.
VIEW 3 of 3 COMMENTS
amarena:
Mmm...chorizo and apple...sounds amazing indeed!
leib_:
I'll take all of that except the muscles and clams and if the calamari is fried it has to just be in rice flour if not you can just skip that. You can also skip the fondue as well. Although, I'd try the muscles and clams but no guarantees on me asking for more. I'll also take that steak medium-well and that's no pink thank you very much.

Please and thank you biggrin

See, this is why I don't go out to eat. Haha.

I hope it goes awesomely and that this turns out to be what you are looking for/want.

<3

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