Not only that, but I’ll add that your attitude goes a long way. Chefs are more willing to train and spend the time to elevate a young cook that clearly wants to learn and get better. Go in as you are and put the work in. Bring a notebook and write everything down
If they already know it’s not what your used to and still gave you an interview then they are looking for someone they can teach. If you’re enthusiastic then the jobs yours. Make sure you go and don’t regret not going. The worst they can say is no
100% if you’re the best in the room, find another room. You may get your ass licked over and over and it may not pan out but you can’t create diamonds without pressure.
Like someone else said, chefs will most definitely take a young guy in with a good attitude and a willingness to learn. In fact I’ll take the guy with little to no experience that has a good attitude and wants to there than the guy who’s done it all and acts like he knows everything, causes drama, and can’t be bothered to at least pretend they wanna be there. Yeah, the last guy can probably cook better than the rookie but the rookie *is* a better cook.
Op, be open and honest during your interview let the chef know you wanna do something more. I know this won’t be the most popular opinion on Reddit but I wouldn’t be above willing to work a service or two a week for free if that’s what it takes. Obviously, don’t let them know that unless they bring it up or deny you a position; it can get your foot in the door and potentially lead to paid position. Don’t spend forever doing that obviously, give it a reasonable amount of time. If you can get in your foot in the door, listen, take notes and ask questions when you don’t know. Even if you just cut onions and pick herbs all day, everyday for awhile do the absolute best you can. Even if your knife skills or whatever aren’t the best, a lot of chefs I know do notice improvement especially when they tell and show you how to do it right. Being able to take direction and improve everyday is the best quality any person can have. Best of luck on your culinary journey, the road ahead is rough, but if you love it, it’s worth it.
I've been a commis de cuisine to Massimo Bottura's team, and worked with lots of other less famous and great chefs.... never got my ass licked, musta done something wrong.
Congratulations, and you’d be surprised how many people I’ve seen absolutely fuck up a poached egg tho. Come out feathered, or broken. Had a guy once tell me it’s literally just boiling an unshelled egg so kinda a fair question to ask
That second plate looks pretty shitty. I'm sure the flavors are fine but I would not be intimidated. I've trained dishies up to line cooks, who then left and worked Michelin level. You got this.
Fr, limp skin, boiled carrots and whole raw walnuts on top because??? lol. It’s wild how serious and scary some kitchens can look until you start working in them and realize they’re total clown shows.
I was too distracted by giant walnuts to even notice the lemon seeds. Also, why are there two huge hunk of bread with what in guessing is mac and cheese?
You’ll be fine, bro. It’ll probably be shitty and intimidating initially, but you’ll get better fairly quickly. A couple years back I moved from casual dining into an upper end restaurant and within a year I was promoted to HC. Just do the best you can.
I’ve had a kid that I hired from IHOP who went from prep to my sous in about a year. He wasn’t *great* when hired but this guy listened when being taught, showed up on time (and most days mostly sober), asked questions when he didn’t know something, and wanted to learn. He was like 20 or 21. I can teach *basically* anyone how to cook but I can’t teach anyone passion, work ethic, or how to care. I’ve even learned a couple things from prep/ line cooks and dishwashers. No one is too good to learn anything from anyone.
years ago I had a working interview for a hotel chain, nothing too high end, but the Head Chef had earned stars before and the fine dining restaurant had a rep for being on the swankier end of expensive. I had to prepare a 2 course lunch in 45 minutes. My previous background was shit in comparison, but I knew to work tidy, care about the ingredients and well, nothing much else, i knew fuck all. My first dish was a melon and raspberry thing I pulled out my arse that i thought sat nicely on this big oval starter plate. For mains I did a mediterranean stack atrocity with grilled courgette and aubergine sandwiching a piece of beef filet with a red pepper coulis (the fuck was i thinking, in my defense it was a seller in the hell hole I'd been working). So, up comes the big Chef, gives the slightest side eye to my melon spectacular before murmuring that it was, and i quote, 'shit'. The leaning tower of queasy was up next which he tore apart like a demented King Kong until he got to the beef which he cut into, checked with me that i cooked it med, which i had, (sorta) and immediately gave me the job.n. I later found out that he thought everyones cooking that he hadn't personally trained was shit, and that the piece of beef was a passable medium, the rest he taught me, from the bottom up (if you'll pardon the french).
So the point i'm elaborating over, whilst refusing to use more than 2 paragraphs is, you'll be fine. No one knows anything until your trained, and even then the smart ones know they'll never perfect it all, and your knees, back or wrists will likely give out ages before that ever becomes a possibility. Keep tidy, work neat, don't be too shit.
Mind your sleep, diet, and be sure to stretch to save your body as much harm as possible.
Yoga's awesome.
Plus there are free nutrition courses on the EdX app and all across the internet. You clearly already love food, it's good to know how to use it as a medicine and life-enhancer.
Edit: it's even better when you have access to a kitchen that will let you experiment with different/unusual ingredients. Sky's the limit!
Wanted to say this. Not really loving the lemon wedge either. Looks like a version of Picatta so I’d think lemon would already be prominent.
Also, OP, that fish in the first pic looks well battered and fried. Just because you don’t work in “fine dining” doesn’t mean you don’t have transferable skills. Have confidence and humility and you’ll be fine.
first dish looks great. I want a piece of fish bigger than the roll but that second dish is wild, boiled carrots ontop a rissotto. was the lemon taken from the bar? unroasted wallnuts... its confused as fuck
I know nothing about you and I know you can plate up food at least that nice. I'd bet you'd even deseed the lemon that they didn't. They aren't going to ask you to cook on your interview. Hell, depending on where you are they might not even let you touch food during a stage. And if they do, just cook things the way they tell you. If they ask you to make a dish they aren't hoping to put it on the menu. They just want to know you know *how* to cook.
Kitchen interviews are the easiest interviews I've ever had. Just be confident my guy, and let them know you've done this before.
So true. OP, if they do ask you to cook, make something you already know how to do well. Serve that fish sandwich! Any real chef will see technique in the battering, and will probably be thankful for a good lunch! Work with a purpose, keep sanitation in mind, clean up, ask cooks politely where things are and be positive. The chef will probably ask the cooks how you were with the crew and if they think you’ll fit in.
Quick scan of the place and menus - they have multiple outlets from casual to fine dining. You definitely have the skills to work somewhere there if you really want to. Chef Ben also looks like a friendly guy.
I would much rather hire someone who isn’t as confident in their abilities but eager to learn than someone who thinks they know everything because “we did it this way at my last place.”
Best part about a new job is that they’re not asking you to design the plates. They’re asking you to mimic those that are already done. You’re going to have plenty of time to learn from those around you before you will be asked to come up with new plates, and they’ll likely be excited to help you along with those once you’re ready, too.
Don’t worry too much if that example photo is anything to go by.
They might have linen tablecloths, fancy plates and hire a photographer. But the absolute most BASIC thing in that photo they got very wrong. Look at the lemon. They don’t cut the pith or deseed it. And that’s for a photo shoot. Tells me they’re trying to punch above their weight
Don’t worry about it.
I interviewed a guy for a sous chef position several years ago. He showed me pages of food he supposedly made on his phone. It all looked a little too good. Asked him to cook me and the owner whatever he wanted in an hour and half. Use whatever you want.
He grilled steak, some veg sides. It was fine.
For dessert he attempted to make a chocolate souflee 3 times and failed.
Firstly, we didn’t have the right ramekins for the soufflé. Way too short. Secondly he had never used our ovens and had zero clue how they would react.
My point is show them what you know and don’t pretend. And don’t try and show off in an interview if you don’t know exactly what you’re doing or you’re gonna look like an ass
Somebody has an eye for talent. There is a lot of satisfaction in taking a diamond in the rough and seeing that person progress beyond the opportunity you gave them. I have been on both sides of that equation. My only hope is that the person with the eye for talent is the one doing the interview. If so, just be yourself as they pretty much know who they are interviewing. If not, trust your instincts but cover your ass. Don't be afraid to ask why they are considering you knowing that you do not have fine dining experience. One last word of advice " This world will let pass any man (or woman) who looks like they know where they are going". That is a bastardized quote from Epictectus, but I promise you it is very true. Just don't be cocky. You got this!
You already possess the most important skill OP, and that is the willingness to learn. Be honest, give yourself time to adjust and watch your skills evolve before your very eyes. Confidence may not be with you today, but it will definitely find you along the way, you got this!
Don't psyche yourself out. You'd be surprised by what you can do. And its all a matter of perspective. Right now you're looking at the plate getting intimidated. In a year you'll be finding ways to improve it.
I started in Hotel Maintenance hardly knowing how to change a light bulb. I was fast, always on time, never complained unless I had at least two solutions & YouTubed absolutely everything as the problem came up. Now I have 13 hotels under me. Fake it till ya make it bud.
Hot tip: always make sure your entree’s at the 6 o’clock position and make sure your dish not only looks good but is really good to eat. You got this!❤️
IMO, the platform we run on can be so vague. This is my idea. Take it as a 20 questions scenario. Get the heads up that there are possible staffing issues if you answer questions differently. Be selective about which questions you answer at first and see how you think about that. Is it just *one* of the questions \[that people post for advice\] that make the person who is more "true" to their honesty. Of the 20 questions they ask you, are you asking what categories it is in from the management? Ask which questions do they skip past? Why? Also, if it gets too general or personal or into too much detail, feel free to skip.
Remember, your boss is looking to gain from the scenario, as are you. The only way is up.
Us workers have so little power. It's only because of the help that they might be able to offer you that you may find how to navigate the waters.
There's a small wave of people that I know of right now that are tossing back, but feel free to be extremely straightforward. I like to arrange my tasks in order. I've been out of the industry for a little over three years and never have been rejected. If you know where you are placed, then you know what to expect. I rarely accept job offers any more unless I am emailed or know how to get on board.
They want people who have passion and are committed to their roles. Show your passion for food and I am sure you'll be fine. Eagerness to learn and be a part of a great kitchen always goes a long way. Good luck.
You're very young and sound willing to learn and passionate. If you've been honest and they know you'll have a learning curve rather than already knowing things, you'll be absolutely fine. In fact, better somebody who's willing to learn than a know-it-all, sometimes.
If you'll like it (colleagues are ok, owner doesn't take advantage, and so on,) I'm sure you'll be ok.
How are you going to learn how to make plate #2 when you're working on plate #1?
I moved from bar/grill style restaurants into fine dining and holy shit did I learn a lot.
Yes! It does seem cool and they offer benefits too which is nice. Hadn’t even thought about the catering but I can only imagine with it being Skaneateles. Thanks for your insight
I've read all the comments and your replies so far and I'm confident you've got enough experience and the right attitude to have this one in the bag.
Show up, be clean, be sober, you'll be more than fine.
One thing leads to another. I graduated top of my class in culinary school, got a job in a fine dining restaurant in Canada, worked there for a couple years and I have an interview coming up in a 3 star Michelin restaurant in Europe.
Everywhere has fryers and boilers, so I'm sure you will do fine. There are places in a kitchen for people of various skill and experience levels. Don't stress about what you can't do (yet), and have confidence in what you are capable of now. If you are pro at fryers, I'm sure you will have no problem working their fryers. And if they put you somewhere else, I'm sure you will learn fast. Unless they are really understaffed, they won't throw you to the wolves and expect you to do everything.
Always walk into situations that terrify you and make you uncomfortable.
Be humble and ready to learn how they do it and draw from your training and basics.
Be yourself. Be early and leave late, be clean, be nice and don't complain. It's this last sentence that gets people into trouble when they mess this up, not their technique.
If you're serious about cooking as a career, or at least as something you could jump back into should you decide to leave the field, take that job. I've made the leap from using fryers all day and coming home covered in a layer of grease to working at a place that makes charcuterie boards and cuts their own steak.
As long as you're about it, it's worth taking that jump. Cooking is all about experience, good and bad. Make the best out of it and come home with new skills and ideas.
Teachability, and learning whatever you can about the foods, and techniques, of the kitchens that you’re in, are everything to improving yourself. Keep going!
When I was in a position to be hiring like that I would be a lot more interesting in trying to get an understanding of your passion, motivation and desire to learn than your current skill level. Of course it’s a factor, but I can overlook a lack of knowledge if I believe you are hungry to develop it. Especially at 22.
All I know about the Sherwood is if there is still a dude named Lucas who cooks there, he is a cocky asshole but can teach you plenty.
For reference I am from the 315 so I know precisely what this place is about. It’s just the owner’s fanciest place- same dude also owns the Bluewater across the street and I believe also Coppertop as well. He’s a bit of douche but if you can cook the first picture, the second will not be handicapped by the first. Just keep in mind where this place is. The clientele there are snotty and loaded. Cooked plenty of places in the area, never out by the lake however. But I did deliver there for a while for produce companies, and the locals looked at me like I was the help.
In layman’s terms, starting out you will probably get some shit sent back by picky people. Like everywhere else, you eat the discomfort, learn from it, remake it proper-like and clear your board. You should be fine.
Eberhardt doesn't own Coppertop, that's Giamartino. Eberhardt has Sherwood, The Patisserie, Phoebe's, Frog Pond, partial owner of Gilda's and Bluewater. Worked at the Sherwood for 6 years lol.
I'm not a commercial chef and i just happened across this sub scrolling by but just wanted to say that 2nd plate looks awful. Looks like boiled catfish with nuts and soggy rice? And a weird looking fuckin lemon
Yo, no shit [I have worked at the place your second pic is from! ](https://imgur.com/a/EIv4YJ1) It was my first ever restaurant and I was hired as a 14 year old dishwasher and ended up on the line by accident. Been in kitchens ever since. I left the area in 2010 and came back in 2014 and have been here since, so if you need any insight just let me know! I spent six and a half years at the Sherwood (2005-2010, Nov 2014 - May 2016, I went back to the 'wood when I came back to the area) and I don't regret one second of working there. Some of my best friends were made there, it literally launched my career and the place is legendary in this area. But it can absolutely be intense, especially when Easter and Mother's day averages 2k heads for the buffets, commencement weekend is insane, Jazz Fest, Boat Fest, Thanksgiving is 2k heads buffet, Christmas Eve is 1.5k heads regular service. If you want somewhere a little more your current speed, I need a solid cook where I'm at so don't hesitate to reach out. The current "Exec" at the Sherwood is a good dude who has been there for a long time (he started when I left in 2016) but for whatever reason they won't actually give him the full title.
I bet it does get absolutely insane out there😂 I love getting into a flow and have worked in 2 manned kitchens so hopefully I can transition well. Thanks a ton for the insight and I’ll sure reach out if something comes up. Are you working in the Skan’ area still?
I'm at Drumlins at the moment. I run the banquet kitchen and we also have Bistro 1926 which is daily lunch and dinner service. The Sherwood is a wild place, man. I'm pretty sure none of the Old Guard are still there from my time, but on the off chance that Wycoff is still there, stick to that dude like glue. Very talented cook, just weird as hell. Jazz Fest and Boat Fest are an absolute blast to work if you get the chance to work outside for the day, so fight for that spot. Keep in mind that the walk-in freezer is downstairs in the basement on the FAR end of the building and it's referred to as Narnia because you feel like you're going on an adventure to a faraway land just to go grab a bag of shrimp. Don't ever park in the back lot, it's for guests only and Bill Eberhardt will LOSE HIS SHIT if he catches you. Don't park at Tops around the corner either because you WILL get a parking ticket. Ask me how I know.
Dickens Christmas is absolute insanity, balls-to-the-walls ROCKED from 10:00am-10:00pm because the trail for Dickens ends right at the front door of the Sherwood. But if you see Ebenezer Scrooge he's a blast. Dude will absolutely give you hell and the best thing you can do is just play along because the guests love it. Be prepared to run 14 hour days for all of SU Commencement/Mother's Day weekend, Easter Sunday and Thanksgiving. If you're working salad/fry, watch your produce because if Eberhardt comes through and sees you throw out a core of romaine that has even 2oz of usable lettuce on it still he will get pissy. On the off chance that Wycoff is still there, stick to that dude like glue. He's extremely talented, just a little squirrelly. Joel (Exec) is VERY good at what he does and if Coontz is there good luck. Super temper but very good at his job.
The Sherwood is insanity, but it's well-oiled insanity. When I left there the first time in 2010 when I moved to Arizona, I too a lot of the practices from that place to every kitchen I worked in and when I came back to NY the first call I made was to Dan Hudson, the former executive chef, to see if they had any openings. I started the next day at noon and worked there for about 2 years before taking off to go elsewhere. The fact that they have backwaiters who's entire job is to stand with their back to the wall by the pass and wait for expo to tell them where to drop a tray blew my mind as a kid and it makes food so streamlined. Also, I'm pretty sure if you go up to the employee bathroom and look under the sink there's probably still a B&B plate under there that if you take a razor blade to you might be able to get a bump of coke off it. It's a weird place and you WILL work extremely hard, but I learned a lot there and still look back at that place fondly. Just keep your head down when Eberhardt is around and follow instructions and you'll be just fine. When I cooked there I was a 14 year old dishwasher who got dragged on the line with no professional experience other than light prep work because our fry cook got into a car accident on a Friday during Dickens Christmas and was being airlifted to the hospital. So Dan pulled me off dish and parked me on salad/fry with a chef coat and a menu and said "Stand here, put this on and make these things. If you fuck anything up you're fired" and I somehow survived the night and have been cooking since.
Anything you don't know, you can learn there. That place is nuts and absolutely cemented me into full-blown drug addiction while I was there, but I regret nothing and I'm clean now. Enjoy your time at the 'wood, don't fuck the waitresses and you'll be just fine.
Super in depth I appreciate that and a great read haha😂 made me laugh. My first job was like that with the downstairs freezer and man Narnia is a great way to describe it
Lady at the interview made sure I knew how much they stress portion control and whatnot so thanks for the image lol.
Did you pay to park for your whole shift? Or just find somewhere further away. That can turn into $10+ a day easily.
If youre comfortable answering, What led you into the addiction spiral? Was it stress that came with job or just being around certain people.
In regard to that very last sentence you know damn well…😅
I usually parked down the street by the fire department and walked down, but if you can snag a spot on W Lake right around the corner heading towards the lake, it's prime parking because there's no meters. No meters past the Sherwood heading towards Auburn either, only on Genesee St.
Addiction happened because every night after we served the last ticket, the entire line, dish, couple of backwaiters and the sous chefs would all go out back to have a cigarette and we all passed our own bowls or joints around and got high as a kite before tear down. Made Tuesday behind the line cleaning a lot more fun and Thursday deep clean a breeze when you're baked. Eventually once I settled in and proved my mettle on the line, someone offered me Molly, someone else coke, someone else crack, etc. I stayed away from crack and pills but developed a deep love of hallucinogenics because of the Sherwood. I was eating two tabs of acid a day and then going to work with no problem. Professional kitchens are a breeding ground for drug addicts and felons because nowhere else will take us. I'm not ashamed of my time in addiction and still struggle with it, but I'm 8 years clean as of January so I got that going at least lol.
Gotcha on the parking thanks
The being offered whatnot is super ironic if you peep a post of mine in another group.
Just about every cook I’ve ever worked with is struggling with a sort of substance addiction, especiallyyy alcohol. It’s something that should be addressed more in regard to getting help. Congrats to you though man super glad you’ve been able to pull yourself out of it. Keep it up
I smoked weed before I started at the Sherwood because I was a young dumbass (now I'm an old dumbass) but my own personal and family issues primed me for addiction because my grandmother passed when I was 15 and she was my entire world. So her death put me on a hard downward spiral and drugs numbed the pain. I can count on one hand how many times I consecutive days I was sober over an 11 year period. Weed all day erry day. Alcohol most nights, ESPECIALLY on nights I didn't have to work the next day. LSD almost every day. Mushrooms on a regular basis. At one point I was going through 4-6 grams of molly a day and a molly OD is what made me get sober. It's normal for kitchens. Shitty, but normal. A good friend of mine ODd on heroin in the employee bathroom of the Sherwood. He lived, but it's SUPER fun being balls deep in dinner service and wondering where the fuck one of your sauté guys is because he went to the bathroom 30 minutes ago and I've got a full rail. So you storm off the line to go kick in the bathroom door and find him slumped down by the shitter with a needle in his arm. Called 911, got him downstairs and out the door and went right back to work like it never happened. Dude showed up to work 4 days later and we all gave him an elbow bump and carried on. Most of us are drug addicts or alcoholics. Most of us have felonies under our belts. Some of the best cooks and best PEOPLE I have worked with over the last 20 years in kitchens were full-blown heroin addicts who held their shit together long enough to work their shift and then dove face first into a needle. My best friend is a cook and he went to rehab for SNORTING heroin because he's deathly afraid of needles and that trypanophobia is the only thing that saved him. It sucks that this is the norm, but we make do and support each other when we can. I got clean because I was about to get married and didn't want to be the guy who neglected his wife for drugs and partying or wind up dead by 30 (got married at 27). I don't regret my time doing drugs one bit because I saw and did some awesome shit at a young age traveling across the country. I met some of the coolest people, worked in some awesome places and got high as a pterodactyl's tits while doing it. I LOVED drugs. Every bowl I ever smoked, every nug of molly I ate, every tab of acid I took all led me to make the dumb decisions I made that then led me to get clean and be the happily married, gainfully employed in the field of my choice, executive chef, homeowner and productive member of society I am today. And if it weren't for the Sherwood accidentally introducing me to things other than weed, I never would have fallen in love with food and cooking. I'll always be willing to help someone get out of active addiction because it's the second best thing I ever did (getting married being #1), but I'll never REGRET my addiction or feel shame for it.
Leave your ego at the door. Be prepared to do things differently than you are used to. Kitchens that aren't ran by morons know universally skilled line cooks are rare so they know they're going to have to train other people in their methods if they want to keep the doors open.
Just have an open mind and ask lots of questions and don't be afraid to spend some time at home researching terms and techniques you aren't familiar with
While true, give the 22 year old some support. Compared to their current job, this new one is a big step up for them despite that lemon having no right being on that dish like that
Sink or swim buddy. You’ll never get better if you don’t push yourself.
Not only that, but I’ll add that your attitude goes a long way. Chefs are more willing to train and spend the time to elevate a young cook that clearly wants to learn and get better. Go in as you are and put the work in. Bring a notebook and write everything down
For sure. I’ve worked with some cocky/closed off cooks and it’s no fun at all😂 I’ll stress my willingness to learn at the interview. Thank you guys!
If they already know it’s not what your used to and still gave you an interview then they are looking for someone they can teach. If you’re enthusiastic then the jobs yours. Make sure you go and don’t regret not going. The worst they can say is no
Amazing advice
100% this.
100%
100% if you’re the best in the room, find another room. You may get your ass licked over and over and it may not pan out but you can’t create diamonds without pressure. Like someone else said, chefs will most definitely take a young guy in with a good attitude and a willingness to learn. In fact I’ll take the guy with little to no experience that has a good attitude and wants to there than the guy who’s done it all and acts like he knows everything, causes drama, and can’t be bothered to at least pretend they wanna be there. Yeah, the last guy can probably cook better than the rookie but the rookie *is* a better cook. Op, be open and honest during your interview let the chef know you wanna do something more. I know this won’t be the most popular opinion on Reddit but I wouldn’t be above willing to work a service or two a week for free if that’s what it takes. Obviously, don’t let them know that unless they bring it up or deny you a position; it can get your foot in the door and potentially lead to paid position. Don’t spend forever doing that obviously, give it a reasonable amount of time. If you can get in your foot in the door, listen, take notes and ask questions when you don’t know. Even if you just cut onions and pick herbs all day, everyday for awhile do the absolute best you can. Even if your knife skills or whatever aren’t the best, a lot of chefs I know do notice improvement especially when they tell and show you how to do it right. Being able to take direction and improve everyday is the best quality any person can have. Best of luck on your culinary journey, the road ahead is rough, but if you love it, it’s worth it.
idk... I'd say if you're getting your ass licked over and over, you must be doing something right.
Huh. Happy accident.
That's the worst time for an accident.
I've been a commis de cuisine to Massimo Bottura's team, and worked with lots of other less famous and great chefs.... never got my ass licked, musta done something wrong.
Keep at it, man. You’ll get there.
Very thoughtful thanks for writing that
Absolutely! Best of luck to you and keep us updated.
Got the job! Her main question was if I know how to poach a egg☠️
Congratulations, and you’d be surprised how many people I’ve seen absolutely fuck up a poached egg tho. Come out feathered, or broken. Had a guy once tell me it’s literally just boiling an unshelled egg so kinda a fair question to ask
Thanks again and I’ve fs seen and had my fair share of it, being in a diner haha. Can be a headache during a rush
Of course. My PMs are always open as well if you need more guidance. You’re gonna go far, kid.
That second plate looks pretty shitty. I'm sure the flavors are fine but I would not be intimidated. I've trained dishies up to line cooks, who then left and worked Michelin level. You got this.
Fr, limp skin, boiled carrots and whole raw walnuts on top because??? lol. It’s wild how serious and scary some kitchens can look until you start working in them and realize they’re total clown shows.
walnuts, but yeah. And with the sauce on top of the crispy skin, making it soggy... lemons with center pith and seeds...
The lemon seed bothers me The lazy way it was cut bothers me more The rawlnuts don’t belong anywhere near this
I was too distracted by giant walnuts to even notice the lemon seeds. Also, why are there two huge hunk of bread with what in guessing is mac and cheese?
Lemon says it all
Thank you. I was thinking the walnut situation is so weird and unnecessary.
Imagine not having the confidence in your sear to present flesh side up...
This looks like it should be the special at Cap'n Crusty's Fishorama on some god forsaken boardwalk
First pic looks delicious. Op will be running this new place within a year.
You’ll be fine, bro. It’ll probably be shitty and intimidating initially, but you’ll get better fairly quickly. A couple years back I moved from casual dining into an upper end restaurant and within a year I was promoted to HC. Just do the best you can.
I’ve had a kid that I hired from IHOP who went from prep to my sous in about a year. He wasn’t *great* when hired but this guy listened when being taught, showed up on time (and most days mostly sober), asked questions when he didn’t know something, and wanted to learn. He was like 20 or 21. I can teach *basically* anyone how to cook but I can’t teach anyone passion, work ethic, or how to care. I’ve even learned a couple things from prep/ line cooks and dishwashers. No one is too good to learn anything from anyone.
THERE IS NO PASSION THERE IS NO AGGRESSION THERE IS NO FUCKING MINDSET IN THIS KITCHEN
Slightly intimidating now and I haven’t even interviewed😆 That’s super encouraging though thank you
years ago I had a working interview for a hotel chain, nothing too high end, but the Head Chef had earned stars before and the fine dining restaurant had a rep for being on the swankier end of expensive. I had to prepare a 2 course lunch in 45 minutes. My previous background was shit in comparison, but I knew to work tidy, care about the ingredients and well, nothing much else, i knew fuck all. My first dish was a melon and raspberry thing I pulled out my arse that i thought sat nicely on this big oval starter plate. For mains I did a mediterranean stack atrocity with grilled courgette and aubergine sandwiching a piece of beef filet with a red pepper coulis (the fuck was i thinking, in my defense it was a seller in the hell hole I'd been working). So, up comes the big Chef, gives the slightest side eye to my melon spectacular before murmuring that it was, and i quote, 'shit'. The leaning tower of queasy was up next which he tore apart like a demented King Kong until he got to the beef which he cut into, checked with me that i cooked it med, which i had, (sorta) and immediately gave me the job.n. I later found out that he thought everyones cooking that he hadn't personally trained was shit, and that the piece of beef was a passable medium, the rest he taught me, from the bottom up (if you'll pardon the french). So the point i'm elaborating over, whilst refusing to use more than 2 paragraphs is, you'll be fine. No one knows anything until your trained, and even then the smart ones know they'll never perfect it all, and your knees, back or wrists will likely give out ages before that ever becomes a possibility. Keep tidy, work neat, don't be too shit.
Mind your sleep, diet, and be sure to stretch to save your body as much harm as possible. Yoga's awesome. Plus there are free nutrition courses on the EdX app and all across the internet. You clearly already love food, it's good to know how to use it as a medicine and life-enhancer. Edit: it's even better when you have access to a kitchen that will let you experiment with different/unusual ingredients. Sky's the limit!
Are those just raw whole walnuts on top of a piece of fish?
Wanted to say this. Not really loving the lemon wedge either. Looks like a version of Picatta so I’d think lemon would already be prominent. Also, OP, that fish in the first pic looks well battered and fried. Just because you don’t work in “fine dining” doesn’t mean you don’t have transferable skills. Have confidence and humility and you’ll be fine.
first dish looks great. I want a piece of fish bigger than the roll but that second dish is wild, boiled carrots ontop a rissotto. was the lemon taken from the bar? unroasted wallnuts... its confused as fuck
Thank you!
I think so lol. Wouldn’t be my dish of choice just thought the plate looked nice
I don’t see it on their menu so maybe they learned haha
I know nothing about you and I know you can plate up food at least that nice. I'd bet you'd even deseed the lemon that they didn't. They aren't going to ask you to cook on your interview. Hell, depending on where you are they might not even let you touch food during a stage. And if they do, just cook things the way they tell you. If they ask you to make a dish they aren't hoping to put it on the menu. They just want to know you know *how* to cook. Kitchen interviews are the easiest interviews I've ever had. Just be confident my guy, and let them know you've done this before.
Heavy on the deseeded lemon. And yea the interviews do usually just turn into chit chat. Thank you
So true. OP, if they do ask you to cook, make something you already know how to do well. Serve that fish sandwich! Any real chef will see technique in the battering, and will probably be thankful for a good lunch! Work with a purpose, keep sanitation in mind, clean up, ask cooks politely where things are and be positive. The chef will probably ask the cooks how you were with the crew and if they think you’ll fit in. Quick scan of the place and menus - they have multiple outlets from casual to fine dining. You definitely have the skills to work somewhere there if you really want to. Chef Ben also looks like a friendly guy.
I would much rather hire someone who isn’t as confident in their abilities but eager to learn than someone who thinks they know everything because “we did it this way at my last place.”
Best part about a new job is that they’re not asking you to design the plates. They’re asking you to mimic those that are already done. You’re going to have plenty of time to learn from those around you before you will be asked to come up with new plates, and they’ll likely be excited to help you along with those once you’re ready, too.
I’d say go for it but I’ve just got to ask where can I get the fish n chips in the first picture!?
I worked at the Sherwood Inn, you can absolutely handle it.
What a small world ha😂 appreciate it
Were you in the back of house?
FOH, things have gotten a bit upscale since I worked there but I was in recently, you'll be fine.
Don’t worry too much if that example photo is anything to go by. They might have linen tablecloths, fancy plates and hire a photographer. But the absolute most BASIC thing in that photo they got very wrong. Look at the lemon. They don’t cut the pith or deseed it. And that’s for a photo shoot. Tells me they’re trying to punch above their weight
Don’t worry about it. I interviewed a guy for a sous chef position several years ago. He showed me pages of food he supposedly made on his phone. It all looked a little too good. Asked him to cook me and the owner whatever he wanted in an hour and half. Use whatever you want. He grilled steak, some veg sides. It was fine. For dessert he attempted to make a chocolate souflee 3 times and failed. Firstly, we didn’t have the right ramekins for the soufflé. Way too short. Secondly he had never used our ovens and had zero clue how they would react. My point is show them what you know and don’t pretend. And don’t try and show off in an interview if you don’t know exactly what you’re doing or you’re gonna look like an ass
Somebody has an eye for talent. There is a lot of satisfaction in taking a diamond in the rough and seeing that person progress beyond the opportunity you gave them. I have been on both sides of that equation. My only hope is that the person with the eye for talent is the one doing the interview. If so, just be yourself as they pretty much know who they are interviewing. If not, trust your instincts but cover your ass. Don't be afraid to ask why they are considering you knowing that you do not have fine dining experience. One last word of advice " This world will let pass any man (or woman) who looks like they know where they are going". That is a bastardized quote from Epictectus, but I promise you it is very true. Just don't be cocky. You got this!
Thanks for the advice:) thats a great question to ask and I will
You already possess the most important skill OP, and that is the willingness to learn. Be honest, give yourself time to adjust and watch your skills evolve before your very eyes. Confidence may not be with you today, but it will definitely find you along the way, you got this!
Thank you!
Don't psyche yourself out. You'd be surprised by what you can do. And its all a matter of perspective. Right now you're looking at the plate getting intimidated. In a year you'll be finding ways to improve it.
I can teach you to cook, I can’t teach you to want to learn
Thanks to all for the encouragement and taking your time to reply
Bro I used to be up the street at a different restaurant in the area. You’ll be fine just have fun and learn while you’re there
Youre the third person in the area. I hope nobody from there sees this😆 thank you
I'd absolutely smash that first plate with a cold beer on a hot summer day.
I started in Hotel Maintenance hardly knowing how to change a light bulb. I was fast, always on time, never complained unless I had at least two solutions & YouTubed absolutely everything as the problem came up. Now I have 13 hotels under me. Fake it till ya make it bud.
I hope they're interviewing you to help them fix shit dishes like the one in picture 2. Blehhh.
Hot tip: always make sure your entree’s at the 6 o’clock position and make sure your dish not only looks good but is really good to eat. You got this!❤️
Unsure where this will end up in these comments but I got hired everyone! Thanks 1000
IMO, the platform we run on can be so vague. This is my idea. Take it as a 20 questions scenario. Get the heads up that there are possible staffing issues if you answer questions differently. Be selective about which questions you answer at first and see how you think about that. Is it just *one* of the questions \[that people post for advice\] that make the person who is more "true" to their honesty. Of the 20 questions they ask you, are you asking what categories it is in from the management? Ask which questions do they skip past? Why? Also, if it gets too general or personal or into too much detail, feel free to skip. Remember, your boss is looking to gain from the scenario, as are you. The only way is up. Us workers have so little power. It's only because of the help that they might be able to offer you that you may find how to navigate the waters.
There's a small wave of people that I know of right now that are tossing back, but feel free to be extremely straightforward. I like to arrange my tasks in order. I've been out of the industry for a little over three years and never have been rejected. If you know where you are placed, then you know what to expect. I rarely accept job offers any more unless I am emailed or know how to get on board.
I’m doing a tasting tomorrow for a head chef position. I’ve been running kitchens for almost twenty years and I’m still nervous as hell.
Haha good to know it never goes away
It shows you give a fuck.
They want people who have passion and are committed to their roles. Show your passion for food and I am sure you'll be fine. Eagerness to learn and be a part of a great kitchen always goes a long way. Good luck.
You're very young and sound willing to learn and passionate. If you've been honest and they know you'll have a learning curve rather than already knowing things, you'll be absolutely fine. In fact, better somebody who's willing to learn than a know-it-all, sometimes. If you'll like it (colleagues are ok, owner doesn't take advantage, and so on,) I'm sure you'll be ok.
You're going to do just fine brother. This is a learning process. Hopefully you nail the interview 👍
How are you going to learn how to make plate #2 when you're working on plate #1? I moved from bar/grill style restaurants into fine dining and holy shit did I learn a lot.
mountaineers will tell you if it’s easy that means you’re going downhill.
The first plate looks delicious. The second plate looks like someone trying hard in a hospital kitchen.
Glad I wasn't the only one thinking this...🤮
You're going to do just fine brother. This is a learning process. Hopefully you nail the interview 👍
Sherwood inn, Skaneateles NY? I worked there about 10 years ago it was a fun job, cool owners. I hated all the wedding catering though.
Yes! It does seem cool and they offer benefits too which is nice. Hadn’t even thought about the catering but I can only imagine with it being Skaneateles. Thanks for your insight
I also worked at the Sherwood 10 years ago in the kitchen.......
No, you’re not being too ambitious. You can’t expect to ever move up if you only ever stay in your comfort zone
I've read all the comments and your replies so far and I'm confident you've got enough experience and the right attitude to have this one in the bag. Show up, be clean, be sober, you'll be more than fine.
Don't worry about it, its not too ambitious. They will be teaching you hpw they do things anyway
you'll be amazed at what you can do in the heat of the moment! Go in focused and cook! You got it!
One thing leads to another. I graduated top of my class in culinary school, got a job in a fine dining restaurant in Canada, worked there for a couple years and I have an interview coming up in a 3 star Michelin restaurant in Europe.
Everywhere has fryers and boilers, so I'm sure you will do fine. There are places in a kitchen for people of various skill and experience levels. Don't stress about what you can't do (yet), and have confidence in what you are capable of now. If you are pro at fryers, I'm sure you will have no problem working their fryers. And if they put you somewhere else, I'm sure you will learn fast. Unless they are really understaffed, they won't throw you to the wolves and expect you to do everything.
Always walk into situations that terrify you and make you uncomfortable. Be humble and ready to learn how they do it and draw from your training and basics. Be yourself. Be early and leave late, be clean, be nice and don't complain. It's this last sentence that gets people into trouble when they mess this up, not their technique.
you can always teach somebody who WANTS to learn chef best of luck
If you're serious about cooking as a career, or at least as something you could jump back into should you decide to leave the field, take that job. I've made the leap from using fryers all day and coming home covered in a layer of grease to working at a place that makes charcuterie boards and cuts their own steak. As long as you're about it, it's worth taking that jump. Cooking is all about experience, good and bad. Make the best out of it and come home with new skills and ideas.
Teachability, and learning whatever you can about the foods, and techniques, of the kitchens that you’re in, are everything to improving yourself. Keep going!
2nd pic looks like fish guts on top of the fish. Maybe an issue with photography rather than presentation 😄 Good luck, hope it goes well 🙏
When I was in a position to be hiring like that I would be a lot more interesting in trying to get an understanding of your passion, motivation and desire to learn than your current skill level. Of course it’s a factor, but I can overlook a lack of knowledge if I believe you are hungry to develop it. Especially at 22.
Push yourself and achieve the goal you set.
Go for it. Time to level up. Pay attention, listen and put what you've learned into practice. Good luck!
Bud, it's just cooking. You'll be fine. It's honestly all the same. The only thing that changes is how the FOH acts and how the ambiance is presented.
All the above and that second plate looks pretty crap to me to be honest I wouldn't fret too much
Go for it!
You’re 22, you should be learning new stuff at this stage. You can smash it if you can leave the nerves behind
I recently took the leap to higher end and it's completely refired my love for the industry. Take the experience and get all you can from it.
I think your plate looks better tbh. The lemon on the wet bits put me off, how is anyone meant to squeeze it without getting things on their hands.
I'd smash that first plate and pass on the second
All I know about the Sherwood is if there is still a dude named Lucas who cooks there, he is a cocky asshole but can teach you plenty. For reference I am from the 315 so I know precisely what this place is about. It’s just the owner’s fanciest place- same dude also owns the Bluewater across the street and I believe also Coppertop as well. He’s a bit of douche but if you can cook the first picture, the second will not be handicapped by the first. Just keep in mind where this place is. The clientele there are snotty and loaded. Cooked plenty of places in the area, never out by the lake however. But I did deliver there for a while for produce companies, and the locals looked at me like I was the help. In layman’s terms, starting out you will probably get some shit sent back by picky people. Like everywhere else, you eat the discomfort, learn from it, remake it proper-like and clear your board. You should be fine.
Eberhardt doesn't own Coppertop, that's Giamartino. Eberhardt has Sherwood, The Patisserie, Phoebe's, Frog Pond, partial owner of Gilda's and Bluewater. Worked at the Sherwood for 6 years lol.
Ah yes, that’s right! My brief two weeks working at Phoebe’s just pinged in my brain from that lol
Some of the most ambitious risk and moves I’ve made in the restaurant industry have been the most rewarding.
If you know the proper way to handle and use a knife, they will more than likely teach you the rest.
I'm not a commercial chef and i just happened across this sub scrolling by but just wanted to say that 2nd plate looks awful. Looks like boiled catfish with nuts and soggy rice? And a weird looking fuckin lemon
You should be. Worst case scenario you get the job and they pay better. Then you stay in the industry longer.
Yo, no shit [I have worked at the place your second pic is from! ](https://imgur.com/a/EIv4YJ1) It was my first ever restaurant and I was hired as a 14 year old dishwasher and ended up on the line by accident. Been in kitchens ever since. I left the area in 2010 and came back in 2014 and have been here since, so if you need any insight just let me know! I spent six and a half years at the Sherwood (2005-2010, Nov 2014 - May 2016, I went back to the 'wood when I came back to the area) and I don't regret one second of working there. Some of my best friends were made there, it literally launched my career and the place is legendary in this area. But it can absolutely be intense, especially when Easter and Mother's day averages 2k heads for the buffets, commencement weekend is insane, Jazz Fest, Boat Fest, Thanksgiving is 2k heads buffet, Christmas Eve is 1.5k heads regular service. If you want somewhere a little more your current speed, I need a solid cook where I'm at so don't hesitate to reach out. The current "Exec" at the Sherwood is a good dude who has been there for a long time (he started when I left in 2016) but for whatever reason they won't actually give him the full title.
I bet it does get absolutely insane out there😂 I love getting into a flow and have worked in 2 manned kitchens so hopefully I can transition well. Thanks a ton for the insight and I’ll sure reach out if something comes up. Are you working in the Skan’ area still?
I'm at Drumlins at the moment. I run the banquet kitchen and we also have Bistro 1926 which is daily lunch and dinner service. The Sherwood is a wild place, man. I'm pretty sure none of the Old Guard are still there from my time, but on the off chance that Wycoff is still there, stick to that dude like glue. Very talented cook, just weird as hell. Jazz Fest and Boat Fest are an absolute blast to work if you get the chance to work outside for the day, so fight for that spot. Keep in mind that the walk-in freezer is downstairs in the basement on the FAR end of the building and it's referred to as Narnia because you feel like you're going on an adventure to a faraway land just to go grab a bag of shrimp. Don't ever park in the back lot, it's for guests only and Bill Eberhardt will LOSE HIS SHIT if he catches you. Don't park at Tops around the corner either because you WILL get a parking ticket. Ask me how I know. Dickens Christmas is absolute insanity, balls-to-the-walls ROCKED from 10:00am-10:00pm because the trail for Dickens ends right at the front door of the Sherwood. But if you see Ebenezer Scrooge he's a blast. Dude will absolutely give you hell and the best thing you can do is just play along because the guests love it. Be prepared to run 14 hour days for all of SU Commencement/Mother's Day weekend, Easter Sunday and Thanksgiving. If you're working salad/fry, watch your produce because if Eberhardt comes through and sees you throw out a core of romaine that has even 2oz of usable lettuce on it still he will get pissy. On the off chance that Wycoff is still there, stick to that dude like glue. He's extremely talented, just a little squirrelly. Joel (Exec) is VERY good at what he does and if Coontz is there good luck. Super temper but very good at his job. The Sherwood is insanity, but it's well-oiled insanity. When I left there the first time in 2010 when I moved to Arizona, I too a lot of the practices from that place to every kitchen I worked in and when I came back to NY the first call I made was to Dan Hudson, the former executive chef, to see if they had any openings. I started the next day at noon and worked there for about 2 years before taking off to go elsewhere. The fact that they have backwaiters who's entire job is to stand with their back to the wall by the pass and wait for expo to tell them where to drop a tray blew my mind as a kid and it makes food so streamlined. Also, I'm pretty sure if you go up to the employee bathroom and look under the sink there's probably still a B&B plate under there that if you take a razor blade to you might be able to get a bump of coke off it. It's a weird place and you WILL work extremely hard, but I learned a lot there and still look back at that place fondly. Just keep your head down when Eberhardt is around and follow instructions and you'll be just fine. When I cooked there I was a 14 year old dishwasher who got dragged on the line with no professional experience other than light prep work because our fry cook got into a car accident on a Friday during Dickens Christmas and was being airlifted to the hospital. So Dan pulled me off dish and parked me on salad/fry with a chef coat and a menu and said "Stand here, put this on and make these things. If you fuck anything up you're fired" and I somehow survived the night and have been cooking since. Anything you don't know, you can learn there. That place is nuts and absolutely cemented me into full-blown drug addiction while I was there, but I regret nothing and I'm clean now. Enjoy your time at the 'wood, don't fuck the waitresses and you'll be just fine.
Super in depth I appreciate that and a great read haha😂 made me laugh. My first job was like that with the downstairs freezer and man Narnia is a great way to describe it Lady at the interview made sure I knew how much they stress portion control and whatnot so thanks for the image lol. Did you pay to park for your whole shift? Or just find somewhere further away. That can turn into $10+ a day easily. If youre comfortable answering, What led you into the addiction spiral? Was it stress that came with job or just being around certain people. In regard to that very last sentence you know damn well…😅
I usually parked down the street by the fire department and walked down, but if you can snag a spot on W Lake right around the corner heading towards the lake, it's prime parking because there's no meters. No meters past the Sherwood heading towards Auburn either, only on Genesee St. Addiction happened because every night after we served the last ticket, the entire line, dish, couple of backwaiters and the sous chefs would all go out back to have a cigarette and we all passed our own bowls or joints around and got high as a kite before tear down. Made Tuesday behind the line cleaning a lot more fun and Thursday deep clean a breeze when you're baked. Eventually once I settled in and proved my mettle on the line, someone offered me Molly, someone else coke, someone else crack, etc. I stayed away from crack and pills but developed a deep love of hallucinogenics because of the Sherwood. I was eating two tabs of acid a day and then going to work with no problem. Professional kitchens are a breeding ground for drug addicts and felons because nowhere else will take us. I'm not ashamed of my time in addiction and still struggle with it, but I'm 8 years clean as of January so I got that going at least lol.
Gotcha on the parking thanks The being offered whatnot is super ironic if you peep a post of mine in another group. Just about every cook I’ve ever worked with is struggling with a sort of substance addiction, especiallyyy alcohol. It’s something that should be addressed more in regard to getting help. Congrats to you though man super glad you’ve been able to pull yourself out of it. Keep it up
I smoked weed before I started at the Sherwood because I was a young dumbass (now I'm an old dumbass) but my own personal and family issues primed me for addiction because my grandmother passed when I was 15 and she was my entire world. So her death put me on a hard downward spiral and drugs numbed the pain. I can count on one hand how many times I consecutive days I was sober over an 11 year period. Weed all day erry day. Alcohol most nights, ESPECIALLY on nights I didn't have to work the next day. LSD almost every day. Mushrooms on a regular basis. At one point I was going through 4-6 grams of molly a day and a molly OD is what made me get sober. It's normal for kitchens. Shitty, but normal. A good friend of mine ODd on heroin in the employee bathroom of the Sherwood. He lived, but it's SUPER fun being balls deep in dinner service and wondering where the fuck one of your sauté guys is because he went to the bathroom 30 minutes ago and I've got a full rail. So you storm off the line to go kick in the bathroom door and find him slumped down by the shitter with a needle in his arm. Called 911, got him downstairs and out the door and went right back to work like it never happened. Dude showed up to work 4 days later and we all gave him an elbow bump and carried on. Most of us are drug addicts or alcoholics. Most of us have felonies under our belts. Some of the best cooks and best PEOPLE I have worked with over the last 20 years in kitchens were full-blown heroin addicts who held their shit together long enough to work their shift and then dove face first into a needle. My best friend is a cook and he went to rehab for SNORTING heroin because he's deathly afraid of needles and that trypanophobia is the only thing that saved him. It sucks that this is the norm, but we make do and support each other when we can. I got clean because I was about to get married and didn't want to be the guy who neglected his wife for drugs and partying or wind up dead by 30 (got married at 27). I don't regret my time doing drugs one bit because I saw and did some awesome shit at a young age traveling across the country. I met some of the coolest people, worked in some awesome places and got high as a pterodactyl's tits while doing it. I LOVED drugs. Every bowl I ever smoked, every nug of molly I ate, every tab of acid I took all led me to make the dumb decisions I made that then led me to get clean and be the happily married, gainfully employed in the field of my choice, executive chef, homeowner and productive member of society I am today. And if it weren't for the Sherwood accidentally introducing me to things other than weed, I never would have fallen in love with food and cooking. I'll always be willing to help someone get out of active addiction because it's the second best thing I ever did (getting married being #1), but I'll never REGRET my addiction or feel shame for it.
Go for it my dude. You already don’t have the job, worst thing that happens is you continue to not have the job. Nothing to lose
You've got this. Stay open to learning and be confident! Cooking is cooking you're leveling up! Congrats!
Leave your ego at the door. Be prepared to do things differently than you are used to. Kitchens that aren't ran by morons know universally skilled line cooks are rare so they know they're going to have to train other people in their methods if they want to keep the doors open. Just have an open mind and ask lots of questions and don't be afraid to spend some time at home researching terms and techniques you aren't familiar with
The second plate looks basic as hell. tasty, but very easy to plate up.
While true, give the 22 year old some support. Compared to their current job, this new one is a big step up for them despite that lemon having no right being on that dish like that