Hello! So I've been a line cook in some way, shape, or form for the past 8 years - I'm 25 years old with no classical training whatsoever. I'm looking to advance my career and in doing so I've secured an interview/trial at a new modern American spot in my home town working under a very well known chef. Interview is in a week and I'm super nervous, kind of worried about my skill set. I'm interviewing for the grill position - which is an area I excel in... Know my temperatures and can do it by feel, decent knife skills, I've worked mainly in seafood/steakhouse environments with a year long stint in a high end 95% from scratch seafood restaurant but it was still nothing compared to where I'm hoping to work. I'm worried he's going to ask me to do something I don't know how to do or use terminology I'm unfamiliar with. I've got a ton of knowledge and practical ability I just don't want to get in over my head. FYI: I currently work as kitchen manager in an upscale sports bar, typically where I end up. I've got a strong work ethic.