CHEFS
WILLIS LOUGHEAD FROM COCONUT IN THE RITZ-CARLTON, MIAMI
Interview Tip: Have a meal
where you would like to work before applying. It is
very impressive to read a cover letter that begins,
"After dining with you on Saturday...."
As well as giving a good impression during your initial
interview. Find the Hotel or restaurant early, there
is no excuse for being late for an interview and parking
is sometimes a problem.
Questions: "What dish that you cooked
at home was a success and what dish was a failure?"
"How have you recently resolved a problem?"
CHEF
NORMAN VAN AKEN OF NORMAN'S IN CORAL GABLES FLORIDA
Interview Tip: Once
a "face-to-face" is granted it is very important
that an applicant be prompt, (this means a little early
in fact), well groomed, tidily dressed and dead set
earnest on wanting the job. It is no great joy to go
through the interviewing process but it is a necessary
one. A person seeking a position would be wise to have
their resume with them in an unmarked folder or envelope
just to help in case there is more than one chef interviewing
the candidate.
Question: Who are you inspired by, mentored
by etc. (If the answer is nothing or no one the interview
is concluded).
CHEF
MARCUS SAMUELSSON OF AQUAVIT IN NEW YORK, NEW YORK
Inteview Tip: I believe the most
essential ingredients in a person's success are creativity,
people skills, and a good sense of business. It is important
that your resume reflects all three items.
CHEF
WALDY MALOUF OF BEACON IN BOSTON, MASSACHUSETTS
Interview Tip: Make it obvious
to me that you've made some effort with this interview;
that you didn't just bounce in off the street. Show
me something special - whether it's putting your resume
in an attractive envelope or dressing up for the interview.
Question: Does it make you happy to make other
people happy?
Does it satisfy something within you?
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