I have an interview with a chef at one of the top wineries in my area. I want to prepare myself somewhat for the interview.
I was just wondering if anyone has had a job as a chef in a professional environment (eg NOT McDolalds) what type of questions, beside generic interview questions, did they ask... If any.
Thanks in advance for all of the nice and caring answers!
Also, I don't know if this matters, but I was accepted to a culinary school, and I'm working on my culinary degree now.