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 Post subject: Re: WOOOOOOOT!!!!
PostPosted: Sat Feb 15, 2014 3:41 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3748
Location: USA... mostly.
LUNA <> It's not the point of fakes or liars.

Working in an intern capacity is trying. You will be forced to learn & perform beyond your envelope... that's the point.. to expand it. This will push your being beyond it's comfort level, and it is there that your truth will show. Not until you get there, will either of you know who you are. But when you & the Chef get you there, if who you were is not who you are... it all ceases.

So... just be you.

What will be... will be.



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 Post subject: Re: WOOOOOOOT!!!!
PostPosted: Sat Feb 15, 2014 7:05 pm 

Joined: Tue Jul 24, 2012 1:28 pm
Posts: 512
Best of luck to you friend, truly.
Show confidence but not arrogance and like Mel said, just be yourself and enjoy the moment.
Peter


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 Post subject: Re: WOOOOOOOT!!!!
PostPosted: Sun Feb 16, 2014 5:13 am 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 600
Congrats Lunatic. I hope the interview goes well for you--I can't offer any advice specific to culinary jobs, but just be yourself sounds as good as any advice for a job situation


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 Post subject: Re: WOOOOOOOT!!!!
PostPosted: Sun Feb 16, 2014 11:55 pm 

Joined: Fri Jan 10, 2014 12:42 am
Posts: 72
Congratulations! Sounds promising. Keep us posted!


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 Post subject: Re: WOOOOOOOT!!!!
PostPosted: Tue Feb 18, 2014 3:11 pm 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 987
Congratulations man!



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 Post subject: Re: WOOOOOOOT!!!!
PostPosted: Tue Feb 18, 2014 3:21 pm 

Joined: Fri Feb 14, 2014 4:53 am
Posts: 16
Congratulations! Go kick some interview ass.


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 Post subject: Re: WOOOOOOOT!!!!
PostPosted: Tue Feb 18, 2014 11:06 pm 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 674
Interview went well, didn't get to talk to the chef as he wasn't there but the Sous Chef seemed fairly impressed and offered for me to come in on thursday, friday or saturday for a trial day.

I'd be a lot more excited if I wasn't so damn tired... man this weekend took a lot out of me.


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 Post subject: Re: WOOOOOOOT!!!!
PostPosted: Tue Feb 18, 2014 11:12 pm 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 987
Lunatic wrote:Interview went well, didn't get to talk to the chef as he wasn't there but the Sous Chef seemed fairly impressed and offered for me to come in on thursday, friday or saturday for a trial day.

I'd be a lot more excited if I wasn't so damn tired... man this weekend took a lot out of me.


Thats a good sign, I'd say they want you for sure, pick a day, go in, and kill it!!!!!



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 Post subject: Re: WOOOOOOOT!!!!
PostPosted: Wed Feb 19, 2014 6:29 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 286
Rule 1. Be humble
Rule 2. See rule 1


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 Post subject: Re: WOOOOOOOT!!!!
PostPosted: Sat Feb 22, 2014 4:55 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 674
So today was my stage.

Started off in prep portioning out some pizza dough...

but I stuck with that until the Chef came around and asked me to come upstairs to the line with him. He introduced me to the cooks on cold side and away I worked.

The first thing they asked me to do was julienne onions for pickled red onions. The cook insisted on showing me how it should be done so he used my kohetsu with a fresh J-nat touch up that can push cut phonebooks :mrgreen: :lol: :P

He cut himself half way through an onion :lol:

I proceeded to slice the rest of the onions pretty quickly and one of the other sous chefs who I hadn't met yet wandered over and asked if he could see my kohetsu. I obliged and he didn't really show too much of a reaction. He then watched me slice the rest of the onions and asked where I learned my knife skills. When I said self taught he seemed impressed but I honestly couldn't tell. Later on in the night he was pretty expressionless.

I could go into more detail if you guys are interested in hearing it but basically I enjoyed my night, learned quite a bit, met some cool people and GOT THE JOB :!: :!: #BOOYA :D

Chef seemed impressed with me, but to be honest it's not hard to impress someone when you're a fairly mature and well educated 18 year old with above average knife skills and basic understanding of a busy service and cleaning.


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