Unfortunately, Chef Samantha, my baking teacher is on maternal leave. But our substitute chef is really nice to agree for an interview. I will be interviewing Chef Mario, who studied in New York at a French culinary school.
1. What do you believe is the most important thing your French mentors taught you?
2. What skill would you recommend a novice chef to improve on the most?
3. What is/are the hardest part of your training to becoming a patissier?
4. As you were working at the hotels, what were the heavy demands on your skills?
5. Tell me about the time you were in under serious pressure in your job.
6. How do you execute your own creative vision?
7. In what cases did you have to use your business skills?
8. In what kind of desserts do you have to completely master in- chocolate, french pastries, frozen desserts, etc.?
9. When did you ever take charge of the kitchen when the head chef isn't there? What happened?
10. How is being a pastry chef rewarding?
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