I will be interviewing Chef Shane, the executive chef in my ROP class, for my second interview.
Here are some questions I would ask him:
1. What was you experience in the field of a pastry chef prior to teaching here at CAI?
2. How long have you been teaching here and why did you decide to teach?
3. Were there differences of working as a chef and a pastry chef?
4. Did you graduate as a major in culinary and where?
5. Right off the bat, did you know you were going to be a chef?
6. What, for you, is the most important skill to have to becoming a successful chef?
7. Do you have other culinary-related goals than just being a chef instructor?
8. I heard you are strict in the kitchen, based on your prior experiences, does it help when managing your department?
9. Do you have any recommendations that I can follow to become an A student here at CAI?
10. How many students that you had under your wings are you proud of, that you think has been successful in the field?
3. Were there? Invites yes/no. What were the differences?
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6. Add why?
7. What are your goals as a chef/teacher?
8. How does being strict help?
9. What are your recommendations?
10. Tell me about some students...
Make sure you phrase things to invite lengthy answers.