I have an interview for a new job on Wednesday and it got me thinking, what do you guys pack in your kit for an interview?
I usually tone it down and just bring a few pieces, I don't like to be the psycho making a first impression with the loaded suitcase, knife roll or tacklebox that requires a square yard of counter space to get in to.
For those of you who don't know, many chef, sous chef, and line cook jobs have a "working interview" or a traditional interview followed by tryout of sorts. You usually work a shift, follow someone around, do some prep work, watch how the line works. Sometimes they give you a tray of ingredients and ask you to prepare something. I really enjoy it, I can usually get a pretty good idea of a place in one shift, and it has helped avoid some places that ended up disastrous.
If you have a steady job, or if you haven't been on an interview in years, what would you bring to a tryout if you had one?
I think this is what I will be packing on wednesday:
Top to bottom:
300mm Hiro AS Suji
270mm DT ITK Gyuto
90mm Miyabi Fusion Paring
Matfer Pelton spatula
2 Gray Kunz spoons
Rosle 12" Tongs
Looks more or less like what I take when I'm going to a strange home with then intention of cooking with two exceptions: a steel or rod of some kind and a 240 stainless beater (unless that is what your dtitk is. :)
Normally at work I have a Mac black ceramic rod. But I probably won't bring it with me as I don't think I will need it after one shift with only light knife work. And my beater gyuto is my Miyabi Fusion 10", which I sometimes bring instead of the DT ITK. I had another tryout a couple weeks ago and all I brought was my Miyabi. This place is nicer, and I feel more comfortable bringing a bigger kit and some nicer blades.
I would not bring the spatula or tongs, not really needed in my opinion. I would definitely add a peeler in there.
I usually do not bring very much and never need more than a chefs, paring, peeler. But it has sometimes come in handy when i have a micro-plane, tweezers.
Yeah, I don't think I would actually need or use the tongs or spat, but they fit in my small bag, so I will probably just leave them in. Good call on the peeler though. I actually needed one at the last tryout I did, and made a mental note to bring my own, and promptly forgot.
Gyuoto, sugi, parer. Really all you need on a practical.
Most practicals I give I'll have someone finely chop herbs, julienne onion, dice onion, battonet carrot, brunoise tomato, use a mandoline for potatoes, make an emulsified vinaigrette or beurre blanc. Just simple things like that which will give me a good idea of their skill set with knives/tools in general.
While we're on the subject, can you guys think of some other things which would be good tasks to add to this list. I know there's a ton of stuff I'm forgetting that I usually have em do as well.
I read recently that tongs are looked down upon by the cognoscenti. Something about them being a sign of laziness or some such.
I'll give ya a tip, one overlooked item that is very impressive...
A finger nail brush. Yup it shows off a level of cleanliness.
Id say thats good, the only extra thing i might add would be a cheep mandoline.
You would not believe how many cook/chefs have laughed at me for always having a nail brush on my station. I am sorry but that **** is a must.
A finger nail brush. Yup it shows off a level of cleanliness.[/QUOTE]