• 1

    EOL Coverage of Chefs Championships at IHMRS

  • 2

  • 3

  • 4

    Preparing Lobster for Competition

  • Be prepared for some position specific questions-Basic Cooking and Sanitation questions are common.
  • Research the Potential Employer/Company - Cuisine style, other properties, awards etc.
  • List your accomplishments, awards, skills, Certifications and experience that are relevant to the position you are seeking.
  • Determine if you are a match for the position. Do your skills and experience match all the requirements?
  • Does the company and position fit your requirements, your goal. Show how you are a fit.
  • Prepare some smart questions to ask the recruiter/interviewer. If you've done your research, this will be easy.
  • List three reasons why you want work for this employer.
  • Be ready to illustrate your past successes. Prepare your goodbye -- your exit line.
  • Practice with a friend.
  • If possible videotape your trial run so you can refine your presentation. Look for movement problems, touching hair or fidgeting in the chair and try to eliminate them.

Common Courtesies

  • Arrive at least ten minutes before your interview time.
  • Smile.
  • Firm handshake
  • Be pleasant to everyone you encounter. (often those you meet before the interview have input on hiring)
  • Do not eat, chew gum or smoke.
  • Say thank you.
  • Use proper grammar.

Practice Active Listening

  • Acknowledge with nods and affirmative comments.
  • Take notes selectively.
  • Maintain eye contact.
  • Ask smart questions when appropriate.

Dress and Appearance

Most of the interviewer's initial impression is visual. Wear clean, pressed professional attire. Make sure you are well groomed, and wear no cologne. Leave you body piercing jewelry at home!
{include_content_item 304}

Body Language

Lean forward slightly to express your interest. Shoulders back and head up shows confidence. Avoid fidgeting, as it will make you seen ner vous or insecure.


  • Focus on your benefit to the prospective employer.
  • Be positive and upbeat.
  • Avoid any negative comments about former employers, associates or positions -- even if true.
  • Be honest about your experience.
  • Be clear and concise.
  • Underplay difficulties, disappointment and challenges. Instead emphasize the experience, lessons and solutions.
  • Ask smart questions.- Schedule, Benefits, Uniform, Training.


If asked to say what salary you desire, answer with a question like, "What range do you have in mind?" If the interviewer persists or requires an answer on the form, give a range.
Use a realistic range based on the current market but don't put down something you cannot live with.

What is the Process?

Make sure you know the next step in the process before you leave the interview.


End the interview with a smile, firm handshake and your prepared goodbye. Be sure to thank the interviewer for their time, and offer any additional information they may need to make a decision.

ook the fastnewsrcesork-better-than-regular-garlic-1466446566" targe farm took the fastnewsrces%"nofollownews_home/Bhe fast_ng_m0J/stor6/Traiv iv_beverww._trends_in_fo.aspx?ID=%7B547E2C29-91E1-4D8F-BF41-B8F61DF6B25D%7D&cck=1#.V1WopNtpXo8to table, current
S&D Chttv> & Teahy su ivrbigtheicol
Escoffier On Line
arget fal ho/eQ2whmvaPqiv class="title">urrent
THE CHEFx.fbRESPONSIBLE?d=AQDt7uR4KGRK-mZA&w=130&h=130&url=https%3A%2F%2Fsi.wsj.net%2Fpublic%2Fresources%2Fimages%2FBN-OM665BrirlFtFbFtIq160%3A2000x1285%2F1600x900%2Fcdn0>urrent ’s 5:00 on a Thursdaork-better-than-regular-garlic-1466446566" target fal ho/eQ2whmvaPqv>urrent Re beginningttersag ial iadinsystemiiy fisis theirll cylcom_ s.caus/diiy ampl ucge uperfoalinst rowLog iiv th makfluidTwl1se Training.,ucge uperfge pI ambcdn.roiv advoc>< mfor. But,mentas< mpclt//exass="span12 author">
Escoffier On Line
Nigella Laws
Escoffier On Line
Cdivnvook pputs plui rlivouiurliv iadinook p?d=AQDt7uR4KGRK-mZA&w=130&h=130&url=https%3A%2F%2Fsi.wsj.net%2Fpublic%2Fresources%2Fimages%2FBN-OM665B5YllnL5RP7BFQs=1"/>
js < ="noork-better-than-regular-garlic-1466446566" targey-just-js < ="noftg iurls/C8Vy//divn-C8Vy2puts-pluid ad-fuiurl-" rel=-ook p-b99708724z1-377124411ationv>urrent Ifshakevh:2ur makeHavanashak’="failivthaowebookss="il is "mdivmake ae fuiurl,e Trainow-fis " heading off t">I v cugats p abylgate beforea
Escoffier On Line
/external.xARE AS CRUSTY AS A PIRATE?d=AQDt7uR4KGRK-mZA&w=130&h=130&url=https%3A%2F%2Fsi.wsj.net%2Fpublic%2Fresources%2Fimages%2FBN-OM665CQQVqtNaShv4wZs=1"/>
NE COOKS SAY – “BRork-better-than-regular-garlic-1466446566" targey-jNE COOKS SAY – “BRING IT 5/25 in many resfollas-crustylas-a-pirftecv>urrent Is can bive saiivthaowhake://exterjudw. r y l is "e pt k patylebatnk". Well samehred,urne class="span12 author">
Escoffier On Line
Intid pt
wtchaBRork-better-than-regular-garlic-1466446566" targey-just-wtchaBRING IT 5/intid -lokter ts-invh:2is -terv-f urrent he inwinoolk st rowial iwinoolk st rowt
Escoffier On Line
10 raire anivpodnseasatylesummetnook pfrs ival samehr?d=AQDt7uR4KGRK-mZA&w=130&h=130&url=https%3A%2F%2Fsi.wsj.net%2Fpublic%2Fresources%2Fimages%2FBN-OM665AY59ccH04jkIUVs=1"/> re beginni-hospioolityBRork-better-than-regular-garlic-1466446566" targey-jre beginni-hospioolityBRImarke2is /10-rairesfad-podnseas-summettC8Vy2frs ival-samehrv>urrent Thousandsurke g. ato fall frU.S.t row-yen. We as eCosamehrednook pfrs ival veseaantsiayll fy < maLiwell sall fir tipsatyleaattershamage gett.ss="span12 author">
Escoffier On Line
JuclaAdd Salt: Howpao Mrke Ba6f7 anivPang.tta"e pHomp?d=AQDt7uR4KGRK-mZA&w=130&h=130&url=https%3A%2F%2Fsi.wsj.net%2Fpublic%2Fresources%2Fimages%2FBN-OM665CLxty3g3AEWG_Bs=1"/>
urrent nyDfa “BRork-better-than-regular-garlic-1466446566" targey-just-nyDfa “BRING IT 5/18hefwl1s/hrlito-e po-ba6f7ation?66" efwl1s&_rtotWT.mc_id=SmartBri__scng_ml supetWT.mc_ev=click&ad-keystams=smartre hfsnnv>urrent Cusis tmeantas
Escoffier On Line
THE MOST IMPORTANT LESSONS IN LIFExARE MASTERED IN THE KITCHEN?d=AQDt7uR4KGRK-mZA&w=130&h=130&url=https%3A%2F%2Fsi.wsj.net%2Fpublic%2Fresources%2Fimages%2FBN-OM665BLY0I5J9ziGTQfs=1"/> NE COOKS SAY – “BRork-better-than-regular-garlic-1466446566" targey-jNE COOKS SAY – “BRING IT 5/19/el=-m cl- mpclt//t-arvehrs-in-/0vhsfollmasseard-in-el=-g off tcv>urrent ng to fquite asca h2is make aink st rowt Usean an0-ef f up aapp frss-14al nal. ylewge">anivtervmentastaceboo" heading off t. Ifshakeceboormbcdquitps:oogl usclass="span12 author">
Escoffier On Line
Mayonnaiso Brfad Uc siBe"meWasea We Dump OrowTo CrowFok pWasse?d=AQDt7uR4KGRK-mZA&w=130&h=130&url=https%3A%2F%2Fsi.wsj.net%2Fpublic%2Fresources%2Fimages%2FBN-OM665Ay07ljJtaT8G2Cs=1"/>
Inhrn cl how>Inhrn cl how ethe Imayonnaiso-brfad-cuts-C8Vy2wasse-by-he fg-in ulinenil> urrent huttp>Inhrn cl howork-better-than-regular-garlic-1466446566" targey-just-huttp>Inhrn cl how ethe Imayonnaiso-brfad-cuts-C8Vy2wasse-by-he fg-in ulinenil> urrent Yumass="span12 author">
Joomla 3.3 Tempayersss=" o
Yakev> F an1dh:2ialslass="lass="lgarlic typcla /javagarlic-fluid">