I have an interview on Thursday at a really great country club. Getting in there would really launch my career. It's not in the city I live in and I was speaking to the sous chef on the phone and he said usually they do the interview and the cook off on two different days but because I'm coming from out of town they would condense it into one day. I was like "that's great..thank you" but inside I'm freaking out a little. I've had a job in the past where they had me stage for a day before they decided but most places just talk to me and flip through my portfolio and that's it. I've done black box exercises in school and I'm sure I can figure it out but I'm just wondering if anyone has any advice. Should I bring any recipes in case they expect me to do a dessert? I don't have too many dessert recipes memorized. What do you think they will be looking for? Maybe they want to see if I work clean etc? Any tips or advice would be appreciated or even just tell me about your experience having to do the same thing.