Mar 18 2012
1 COMMENT

Rookie Chef

As I was walking through the hallways of Sullivan University the other day I popped into an office for students in the Culinary Arts field to take a look around.  Those who know me know I’m not a great cook, so I was curious about what the students learn in school.  I was also curious on how they are graded. Check out a video of a meal test culinary students go through and the top 14 questions Sullivan wants their students to remember when going on an interview.  Restaurant owners what questions do you ask your incoming chefs?

Sullivan University – Culinary Arts Meal Test from Michael Reyes on Vimeo.

  1. Explain the practice of mise en place. French for “everything in place” referring to getting your kitchen in order so that your tools and food are washed, prepped, measured, and set up so you can work quickly under time constraints.
  2. What are the 5 mother sauces? The white sauce Béchamel, the light stock-based Velouté, the brown stock-based Espagnole, the two basic emulsified sauces, Hollandaise and Mayonnaise, and the oil and vinegar-based Vinaigrette.
  3. What are the safe holding/re-heating temps for chicken? The danger zones are between 41º F – 135º F.  The sweet spot with chicken is 165º F.
  4. Why did you choose a culinary program and how do you feel it has helped prepare you?
  5. What are your career goals and how do you plan to achieve them?
  6. How can you determine the freshness of fish? Texture, odor, and color. Clear and bright eyes.
  7. How do you help others work as a team?
  8. How do you handle customer complaints?
  9. How do you make hollandise? Egg yolks, lemon juice, butter, cayenne, salt, boiling water. Then do this.
  10. Why are you interested in working here?
  11. How will hiring you improve our staff?
  12. Why are you the best person for this job?
  13. Prepare for questions about nutrition and diet if you are working in an environment where that is the main concern (hospital, school, retirement community)
  14. Be prepared to be given an ingredient and asked to perform several courses under direct supervision.

1 comment to Rookie Chef

  • Monique

    Wow! I had no idea on a lot of these questions! Nice to know that the students from Sullivan have a true passion before they even start.

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