I have a 2nd interview with chef pauli on October 8th. I was wondering what he asks etc...I am so nervous. lol But I do think a 2nd interview is GOOD. anyone know what he asks?
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Hey has ANYONE had a 2nd interview for the culinary side of CP?
- Thread starter Strawberrichic
- Start date
Tabularasa4815
New Member
At my school for the culinary program we only had one real interview but most of the questions are common sense stuff. If you're confident in your sanitation requirements and all you're other answers you should do fine. I got in and I interviewed after my first month of culinary school.
mickey2008.1
Well-Known Member
Being a chef myself, as long as you know servsafe and the most basic of things, you should be fine. We like to train people in our own unique style. Only if you were going for a sous chef position would you have to worry, and most of the time, its put up or get out, your food speaks for itself. Good luck and keep us informed.
Thanks Tabu and Chef. 
I feel confident enough in my servsafe abilities plus my professor who taught that is a reference for me SO crossing my fingers. lol. I am praying this goes well. To be honest Chef Pauli intimidates me a little lol. But I will not tremble but SMILE when nervous.
Tell me What you guys think of this meal
When he asks what would you cook for family and friends (I cooked this this summer)
Tilapia floured and seasoned then pan fryed
Unpeeled red garlic mashed potatoes as the base. with the tiliapia on top covered with a bechamel cream sauce
for the veggies in a smaller bowl in the center stir fryed Red and green peppers thinly sliced drizzled with a honey lemon sauce (HINT of cayenne)
what do you think?
I feel confident enough in my servsafe abilities plus my professor who taught that is a reference for me SO crossing my fingers. lol. I am praying this goes well. To be honest Chef Pauli intimidates me a little lol. But I will not tremble but SMILE when nervous. Tell me What you guys think of this meal
When he asks what would you cook for family and friends (I cooked this this summer)
Tilapia floured and seasoned then pan fryed
Unpeeled red garlic mashed potatoes as the base. with the tiliapia on top covered with a bechamel cream sauce
for the veggies in a smaller bowl in the center stir fryed Red and green peppers thinly sliced drizzled with a honey lemon sauce (HINT of cayenne)
what do you think?