I was called in for a 2nd interview and had a funny feeling that I might be doing a little cooking, glad I brought my friends with me. They seemed impressed that they didn't catch me off guard or maybe that I anticipated the "surprise"
I must admit I'm no slouch but these guys had me feeling a little out of place, I hope it didn't show? I'm sure it's no surprise to any of you that These boys really have there act together.
I think it went well? I have never had a surprise tryout that lasted 11 hours plus a extra 2 or 3 afterwards. Whether I get the job or not it was certainly a great experience just seeing how they operate. They actually put me through the ropes, starting me out with basic prep work, I'm assuming to evaluate knife skills cleanliness and how I move about a kitchen.
Then I moved over to pantry, the chef de partie was a class act. Helpful, explain things clearly and not in a snobbish manner at all, very pleasant to work with. I think the chef de cuisine liked how fast I picked up the dishes and plating, I took over 1/2 the station after 20 min or so, timing and anticipating the pass. After that he pulled me over to expo, didn't have me call tickets (would have been surprised if he did), but the fact that he had me finishing the plates with and then for him I took as a very good sign the interview was going well. He also took a likening to hoss and Del.. Especially Del he loved the shape and functionality and of course the looks.
As for Dave, everyone was fondling Dave all day some asked and some kind of just helped themselves but did it obviously and looked at me to read my face to make sure was okay. 1st I'll bet many are wondering what knives I saw being used by the chefs there? Shuns all around. Everyone thought Dave was A handsome fella, and most were surprised at the weight lots of "wow it's really light" and of course "dam that's sharp, sharp as hell, or just a surprised look". Got some looks when I reach for it to break down a case of butternut squash. After service he asked me my evaluation of the chefs I worked with during the day, and then he had me to put together a "mock schedule", that kind of came about as kind of a joke. one of the senior Sous's after service said to the chef. (Kind of joking) "what are you going to have this guy do next,make the schedule)? I butted in and said "that's actually one of my strong points".
After service (as I mentioned earlier)
the chef and I talk for actually a few hours so we'll see if number 13 is my lucky number