Would this fly well for an 'unknown' pot. employer?

[Netix]

Had my interview and trial run this morning (got changed to today from yesterday as the boss-lady had a function to go to).

Made three things and took them with me: red velvet cake (very small squares, split and iced with french cream icing), chocolate mousse, and date scones. All small, one bite kind of things, nicely presented in a container.

Rather a waste of time me thinks. And a crush to my ego. Remembering how boss-lady reacted, was ... how do I describe it? Kind of like when your cat brings you something its just killed because it loves you. You say, "mm, thanks" (but in that tone of voice, and then chuck it out with out the cat seeing).

I didn't expect anyone to drop anything and try what I had made. Only the chef tried a piece of cake on her break, and also just said, "that's nice". I felt soo childish. The Man was right (not saying that anyone was wrong, at all!) that I didn't need to make anything, just go, and do what I do. Feeling slightly fragile atm, so that's not really helping.

Since I have to work at the motel tonight doing reception, I have cut a little bit more rv cake and iced it to take to the manageress who will be training me. She loves her desserts, and feigned (well, at least I hope she was faking!) anger when the fact that I too love desserts was not weeded out during my interview (obviously I am competition for getting desserts). I coolly told her this was because I never had an interview, and was hired straight off my resume and a quick phone chat. We made up later that day when I took her a serving of brulee we had made for a function. I know she will appreciate cake.

I know I diverged just a little there, so I apologise. I just wanted to let everyone know how it went. And I've been asked to go back on Wednesday to help open up and work with another chef, but I don't want to.

FWIW ,I was also mistaken. Working at the new place won't cut my daily travel by 100km, it will only be by about 50km.

[Miss.September]

I hope that it's just the way boss-lady is, some people don't have much of a personality. Your RV cake sounds divine

[glorious]

as a born and bred hospitality worker and DH is as well.. to be honest i would have done the same as her if i was faced with someone bringing in food... for 1, I dont know who made it. 2, i have no idea how it was prepared(in what state your home kitchen is in) and 3 what was put in it..

it is about assessing your skills in the environment of their kitchen, as well as seeing how you work and communicate with those who already work their.
SO my tip for next time is go in confident with what you know! ask them questions about what you need to know but then just do what is asked and use you initiative especially in service times..

Good luck

[kelebek]

Who knows why she didn't taste it and remember the chef did like it

the chef tried a piece of cake on her break, and also just said, "that's nice".

Walk in on Wed ready to let your skills fly. Sounds like a great opportunity that if they really didn't like you they wouldn't have offered you.

Enjoy your cake at work tonight and goodluck for Wed

[RhiChiChi]

Had my interview and trial run this morning (got changed to today from yesterday as the boss-lady had a function to go to).

Made three things and took them with me: red velvet cake (very small squares, split and iced with french cream icing), chocolate mousse, and date scones. All small, one bite kind of things, nicely presented in a container.

Rather a waste of time me thinks. And a crush to my ego. Remembering how boss-lady reacted, was ... how do I describe it? Kind of like when your cat brings you something its just killed because it loves you. You say, "mm, thanks" (but in that tone of voice, and then chuck it out with out the cat seeing).

I didn't expect anyone to drop anything and try what I had made. Only the chef tried a piece of cake on her break, and also just said, "that's nice". I felt soo childish. The Man was right (not saying that anyone was wrong, at all!) that I didn't need to make anything, just go, and do what I do. Feeling slightly fragile atm, so that's not really helping.

Since I have to work at the motel tonight doing reception, I have cut a little bit more rv cake and iced it to take to the manageress who will be training me. She loves her desserts, and feigned (well, at least I hope she was faking!) anger when the fact that I too love desserts was not weeded out during my interview (obviously I am competition for getting desserts). I coolly told her this was because I never had an interview, and was hired straight off my resume and a quick phone chat. We made up later that day when I took her a serving of brulee we had made for a function. I know she will appreciate cake.

I know I diverged just a little there, so I apologise. I just wanted to let everyone know how it went. And I've been asked to go back on Wednesday to help open up and work with another chef, but I don't want to.

FWIW ,I was also mistaken. Working at the new place won't cut my daily travel by 100km, it will only be by about 50km.

Hun, go open up - why would they want you to do that if they don't think much of you - they would have crossed you off the list immediately! Have faith in yourself - considering you are up against chefs, that is a huge compliment. I think the others have made relative posts - TBH how do they know YOU made it if they didn't watch you make it - YKWIM?

Believe in yourself!

[Netix]

Thanks everyone. I guess maybe I was a little unhappy because I didn't like it/enjoy it there as much as I had hoped. I have worked in a few small cafe's before, and this one... I don't know how to explain it, didn't feel great. Yeah, I know, it's just work. But having worked two evenings at doing Hotel reception (where I am also the function cook), I much prefer doing reception and having to deal with Joe Public (which I normally don't), than been in that cafe kitchen (where typically I love being behind the scenes).

I appreciate all the feedback, hadn't thought about the how and where the food was made, so that is a really good point. Thanks again for that.

I think I am going to stick it out where I am (at the Hotel), because they are going out of their way to help me (financially - my shift was due to finish at 11.15pm the other night, and there was nothing really for me to do by 9.30pm. Instead of sending me home, the manageress 'found' things for me to do, so that I could get more hours and make a bit more money, since she knows the Man's back is stuffed. Things like that...)

[Catastrophic]

Go with your gut babe!

[RhiChiChi]

Yep, agree with MN here

[Nai]

Yep you do what feels right for you! If you aren't happy then it will show in your work.

[Netix]

Thanks everyone. While at work at the Hotel last night, the Head Chef who I had given as a reference, told me that me missed a call from the lady at the cafe (Monday last week), he was at the hospital with his pg wife. I sent cafe lady a msg letting her know, she was cool with that. Anyway, he said he's been trying to call her a lot over the last week, and the phone either goes unanswered or is off, at all different times of the day. I told him not to worry about it.

I had to think it a little humorous about the cafe. I was told to make the pies and 'savoury pies' (c'mon, they're not pies, they're quiches with odd fillings on the top!), 'messier' and more hand made. Erm, okay, they do look hand made. Just because they are "gourmet", they need to look messy. Gourmet = $$ ????? I think that was another reason I didn't really like it there. It felt kind of like the trendy table at school. Somewhere I was never welcome or comfortable. Like having a Mrs. Mac's pie instead of a Boscastle pie, because the Boscastle is 'gourmet' and more expensive, and I couldn't afford it. Especially over a.pie.

"Can you Genfac this for me" "Chef, do you want me to Genfac that for you" Genfac Genfac Genfac. WTFac? They used the term like it was some fandangle cooking device, when in fact it just means stuffing things into take away containers, which are branded "Genfac". lol

And lastly, talking to my Head Chef last night, he also said that he is working on getting me my food handlers cert for free. I really appreciate all the Hotel is doing for me, since I am short short of money. I asked my manageress last night if all we were allowed to wear is black and white (no one had told me, but its all I had seen others wear). She said yes, but didn't say anything to me about it yet as I am short of money (and therefore didn't want me to worry about finding money to buy clothes/shoes especially for work). The only thing I haven't worn that is black or white are my dark red boots (which I never gave much thought to I admit) and I am behind a desk 99% of the night anyway, but I do have a pair of black shoes I can wear (as much as I don't like them!).