- Joined Dec 13, 2018
I've been asked to do quite a few more tasting interviews in my last job search and I'm curious as to what you have all experienced/come to expect? Do you do prep before arriving on scene or are you just cooking from scratch for the whole tasting. I'm asking because a lot of my signature style dishes are prep heavy but easy to execute on the line. What mindset do you bring to a tasting? How much prep off site? Or do you just dumb it down for time purposes?