good luck on the interview, but i would tone down the knife selection. you don't want to come off as a knife snob. bring the duck foot, leave the tongs. peelers help. If you are just doing a tasting with only a couple hours to prep and present, go balls out with your equipment and show off a little. But be prepared to explain how the dish would work for the particular job, its easy to make 2 or 3 plates once, but to do the same dish for 100 -200 every night is a different story. if you are trailing for a shift tone it down and use their equipment. you want to show them you can adapt and work with them... it sucks to have to train the new guy, so try to pick it up quick and make it seem like you've worked there for years.