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- Joined Mar 2, 2006
I will be interviewing for an exec chef job next week at a nice casino, I was always taught the suit and tie route is the way to go but lately I have seen none of that, not even chef whites. Most cooks and chefs play it fairly casual these days. Is this appropriate?? Or would it depend on position, I remember reading Escoffier always wore a suit under the whites, these days many chefs on TV look like fratboys or homeless, unkempt and not at all neat.
Just wondering everyones thoughts on this.
It's been 10+ years since i've been on an inteview so I am a bit out of the loop.
Just wondering everyones thoughts on this.
It's been 10+ years since i've been on an inteview so I am a bit out of the loop.