If I learnt one thing over the last week it is that I judge situations and person I don't know enough about a bit too fast. I hardly dare to write it, but the trial yesterday night was terrific. This is the restaurant I want to work for now, it meets all my criteria, and I am increasing from 5% to 100% the likelyhood I am going to sign with them if they make me an offer. It seems I have been the best candidate so far (despite the fact that I broke the "monte-charge" (food elevator) 30 minutes after my arrival) but there is another candidate to come on Thursday evening, and so they are going to make a decision on Friday. I need to try to calm down and not be too excited, to avoid big disappointment if they don't pick me. The chef said that already my CV makes me stand out and shows how much courage I have. They don't want people who have done brassereries and throw out 200 covers per service, but rather people who can put love on the plate. Well, here I am, just pick me !!!!
The food is amazing, quality products, very creative recipies, using spices, aromatic oils, inspirations from recipies around the world, while simple in production and beautifully plated. The chef is experienced, competent, friendly, calm. The two owners have both an amazing background running several restaurants in various parts of the world, one of them used to be the maitre d'hotel of the George V. So they too know what they do. I had no difficulty with the tasks I was assigned. I had to start with filleting four huge salmons. Thank God I went to Ferrandi, where I got a good training and so was able to execute. Always imagining chef Sebastien behind me with a stopwatch and checking whether I deliver good work.
Probably the only mistake I made is telling the chef when he wanted my opinion at the end, that I loved everything, but was a bit scared about whether I really had the required experience and competence to be able to manage the amount of work for the mise en place. It was stupid. But then this is me. Direct, open, honest.
This job would be a great education prior to running my own restaurant. I would have to manage everything related to starters and desserts myself, which has obviously good and bad sides. They also hope for contributions to the development of the menu, which changes frequently with the seasons. The space is better than I thought. Though working in the basement, the size is approximately twice as much as the previous complete restaurant kitchen. The dishwasher seems friendly and experienced too. He runs the Monday night service for starters and desserts, so could be of big help in the beginning.
In one hour I will be leaving for my next trial cooking. After yesterday's experience I feel I know what I am looking for, and I'd better stick with my initial criteria. But I will not write down my prediction in percentage for tonight. Would get it wrong again, I guess.
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