Cooking trial "recommendations"

Cooking Trial

Hospitality Industry in the Middle East is slowly picking up and some of Chef might be invited for a cooking trial. As a consultant I have joined many sessions and let me give you some ideas and suggestions how to prepare yourself properly.

Why a cooking trial?

Seems to be an easy answer, yes it is primarily to test your cooking skills. But there is more to this as it may seem. Some employers will ask the other staff in the kitchen how the “new Chef” has behaved in general. A very important point to consider how you will fit into future peer structure.

Clean up the kitchen. I once had a trial where the chef left the kitchen in a mess, although the food was “formidable” he didn’t get the job. It is just the ethics of back of house, clean your stuff.

Quite often chefs have to bring and present the dishes to the “judges”, make sure you can explain your dish in a proper way.  Do rehearsals with friend how you present a dish before you go to a cooking trial.

Preparation

Make sure you have agreed in detailed what to cook, which quantity and for how many people. Normally a trial should be a tasting and not a full dish for every person participating. Make sure that this is clarified up front.

Send your menu before the cooking trial and get it approved in writing. Normally you have to cook 2-3 signature starters and mains and 1-2 desserts of the existing menu.On top you need / should to add your own suggestions (signature dishes) what you believe will go well / fit to the concept.

Make yourself familiar with the location and kitchen up front. Ask that you can visit the kitchen and check workflow and main equipment. I had once a trial in Qatar and the candidate had to realize that the cooling storage is 3 min walk away and there are only little gas burners available. The sauce Hollandaise turned into a disaster (not only) because of time management.

If you use special ingredients I always recommend you buy them yourself and bring them with you or if you have to marinate meat or you want to have exotic spices, don’t take the risk of letting them buy by the potential employer. The twist of the dish will be vanished as well as your chances to get the job. Because excuses won't count at a food trial.

The menu you propose should be nicely written on a piece of paper and been put on the table. Best is take the print outs with you. You don’t want to face the situation that there is no printer or people forgot to print the menu.

You are always asked to send market list up front, do this in a professional way with detailed descriptions but also quantity. It shows your understanding of food costs and that you have worked with a professional system.

Presentation

Make sure plating and presentation is perfect, some judges will forgive technical errors if plating is outstanding.

Time management

Watch your timing and agree with the FOH people who will bring the dishes at the table and in which sequence it should be. Hot dishes should be warm and cold dishes shouldn't !

“Finale”

You always will be called for a final statement or comment. Be humble and polite, Don’t involve your self in unnecessary discussion, that can easily turn against. Anyhow it doesn’t mean you have accept “false" criticism. Answer professionally, calm and humble.

Good luck with your next cooking trial!!!

Arnold Bremann

MD AWB HR Consultancy

www.consultingmegroup.com