Some of you know more of this situation than others because of my previous posts, but i will start from the beginning to bring you all up to speed. I was working at restaurant "X", this restaurant has 20 locations of concept X. This same corporation is working on opening a new concept that we will call "Y". Y is set to open within 2 months or so and will be first of the companys new concept. The head chef of Y was working in the prep kitchen of X, where we talked for weeks about my time at X, culinary school, favorite chefs, etc. Overall we had a great connection and he voiced that he wanted me to help with open concept Y. After a few more days of talking about the oppurtunity, he asked me if i was interested in being his Sous, which i accepted. All that was left was to pass it by the company board. (Concept X has never used sous chefs before, only a kitchen manager and corporate chefs running quality control at all of the X locations) The board accepted the offer, only issue is they dont want to bring me on until closer to opening because Y has no money coming in, and i would be on Y's payroll. Well, the chef was Y is not very happy about that because he said he needs the help with menu planing, writing, recipe formulating, etc. In order to bring me on sooner, Chef suggested that they bring me on under X's corporate account, make me a corporate chef, and allow me to start ASAP. The board member who is working directly with concept Y has agreed to sit down with me in 4 days to talk about the opportunity, to see if i am a good fit, and then to "sell" me to the other board members if he feels i am a good fit. Luckily for me, i have spoken with the gentelman many times and i know that he feels i am capable of the sous position because he accepted the sous request in the first place. So my questions is; 1) how do i sell myself if i dont have 10+ years of experience, for example? I am 21 and just recently graduated from culinary school. They know this already, but how can i justify that my lack of experience would be a good thing? (Eager to learn, open to new ways of doing things?) 2) i know if is different with every company, but what does it mean to be a corpoate chef? 3) what are some good questions to ask him during the interview? Thank you SO much for taking the time to read all of this and to offer any advice. With that being said, if all you have to say is something negative relating to my age, lack of experience, etc. Save it, the ones who have a relevant opinion on that matter are already chosing to overlook that.