I have to be able to produce it within 30 minutes while talking to the chefs and tell them what I am doing. It has to be something good, not like PB&J.
2006-08-13 13:58:52 · 15 answers · asked by ibcookn04 2 in Food & Drink ➔ Entertaining
It really all depends, are you going to have all the tools to complete the job? (oven, stovetop, etc.) Maybe you can cook a nice prawn with lemon butter sauce sith some angel hair or fettucini. Or if Italian is not the way to go try French like poulet reisling (that dish is superb) Anyways I have lot's of more ideas if your interested message me! Hope I helped
:)
2006-08-13 14:05:11 · answer #1 · answered by Alucard 3 · 0⤊ 0⤋
Something that always impresses me is innovation. Food, business, art, anything really. If it makes me think, "wow, that's new!" they get bonus points. Plus they get the benefit of standing out in my mind when I compare them with other candidates.
If I were on a board to review a food dish and Chef A prepared something creative that tasted pretty good and Chef B prepared something that tasted better, but that I've had or seen done before, I'd choose Chef A.
2006-08-13 16:54:08 · answer #2 · answered by larsor4 5 · 0⤊ 0⤋
How about a blackend grilled chicken salad with fruit. You can do this by getting a really good spring blend mix and add things like cantalope, honey dew mellon , grapes, walnuts and pecans. Make a beautiful lightly spiced vinigrette dressing and serve it with a really nice warm piece of crusty type bread,(preferably italian bread) with a melted cinimmon butter on top. Make sure that the blackened chicken is prepared before the prensentaiton so that the chicken can chill a bit before placeing it on top of the greens and other goodies.Top with the dressing you have prepared and viola you have scrumptious and heart healthy main course. Make sure you present it on a beautiful plate because as they say in your industry presentation is the most important part of a chefs creations..
2006-08-14 03:20:12 · answer #3 · answered by chillingmona 2 · 0⤊ 0⤋
If you have a signature dish that you love making, then by all means do it.
Otherwise, go for something that can't fail but has a lot of taste and texture. Chicken Scalloppine works well, as does Wiener Schnitzel ala Holstein. They're a little different than what the other candidates will probably choose, so that sets you apart as being creative and having a little knowledge in new areas.
2006-08-13 16:30:50 · answer #4 · answered by yellow_jellybeans_rock 6 · 0⤊ 0⤋
Have lunch at the place you'll be working. Get an idea about what their food is like and how they present it.
Keep the amount of tools needed to do the job to a minimum. Chose a recipe you know works,this is not the time for experimentation. One of the skills you will have to show is that you can multi -task
Entree
Poached fillet of sole w/ a lemon beurre blanc
green & white asparagus
couscous w/ brunoise multi-colored sweet peppers served molded
If your serving a hot entree make sure your plate is hot and that your food is hot.
Make sure that the food is properly cooked and seasoned
Make sure your presentation has height
Do not overload the plate.
Have fun
2006-08-13 17:08:05 · answer #5 · answered by Anonymous · 0⤊ 0⤋
30 minutes from scratch? This could be hard. Most food should arrive to the table by then but there has been some prep done. But if 30 minutes is from start.....
Steak and Shrimp
Rice Pilaf or Baked Potato
Veggie
Cheesecake
or...
Malibu Chicken (grilled chicken breast with lean ham, swiss cheese and pineapple)
Same sides as above.
Good Luck....
2006-08-13 15:09:30 · answer #6 · answered by Anonymous · 0⤊ 1⤋
Cook an omelet. It's a super simple thing to make but one that not many people can do well. If you succeed in making a superb omelet they will know that you can cook anything else. Plus you can add whatever they have on hand there. That way you are sure that you will not miss any ingredients.
2006-08-13 15:00:11 · answer #7 · answered by djozey 1 · 0⤊ 1⤋
I would go with something fairly simple then so it's easy to explain. What about a nice constructed salad like a nicoise?
2006-08-13 14:09:29 · answer #8 · answered by Emily 4 · 0⤊ 0⤋
i imagine a sensible selection timber be calling interior reach cooking faculties and invite their very astounding scholars, that ought to correctly be low value and anybody likes what an experienced pupil with expertise can provide, good success!!
2016-11-30 01:39:41 · answer #9 · answered by ? 4 · 0⤊ 0⤋
Pasta baby. It's Summer so keep it light and fresh. Salad good too, keep it green, light and fruity, with something grilled to top it off. Figs are hot right now. Go with something up in trend.
2006-08-13 14:37:48 · answer #10 · answered by bigmama 2 · 0⤊ 1⤋