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Chef Interview: An Inside Look at Chef Jobs
Find out what chef jobs are really like from Christine Keff.
Christine Keff
Chef, Former Restaurant Owner – Flying Fish, Seattle
Over 27 years in business, 10 as a restaurant owner
How did you get started?
I fell into a job making salads. That was it. I liked the people, the pace. It was fun. Later I talked myself into an apprenticeship program at the Four Seasons in New York. They had a program for young cooks who had been through culinary school. I hadn't been, but they took me on. It was a formal apprenticeship program, working different stations, rotating. The ones who were really interested would work 13 or 14 hours a day, work a regular shift and stay late to help the butcher. It was a good time.
Later, I worked for a lot of restaurants in New York. I'd find a different station in the kitchen—the fish station or the sauté. I moved around, tried to stay a year at each place if possible, but not much more than that. Nobody teaches you how to be a chef; you have to figure it out. If you see a lot of different styles, you can see how you want to do it and pick yours.
What does it mean to be a chef?
Chef is French for boss. They are ultimately responsible for everyone in the kitchen. The chef arrives at 10 or 11 in the morning. He takes care of problems—something hasn't come; something has to be sent back. He makes the menu for that day and gets everything ready for the cooks. When the cooks arrive, he shows them the menu for the day and supervises the set-up. If there's a new dish the chef cooks that the first few times, makes the sauces, the vegetable that goes with it.
Just before 5 o'clock, the chef talks to all the waiters, tells them where the fish is from, tells them about new dishes, gives them a taste. Then the service starts, and he leads the line. He calls orders and coordinates so that every dish on a ticket comes out together. When dinner slows down, the chef does the ordering for the next day. His work day may end at 11 or 12 at night.
What is the best part about the job?
The best part is having a concept or an idea about a dish and working with several different people to make it happen. I can't touch every plate. There are another five or six people involved in making one dish. It's challenging and rewarding to get them all to do their part properly, at the right time, so the plate I end up handing to the waiter matches my original plan for the food.
What do people need to know before entering the field?
It's good to work in a kitchen as much a possible, even before you go to an expensive school. You have to learn to take the heat—literally.
Pay attention to art! There are two parts: the creative part, which requires delicacy and a palate, and there's the hard work, the drudgery of working in a kitchen, and that's 75 percent. You have to be a bit of a drone, you have to be willing to clean three cases of whatever without losing your mind. I spend a lot of time looking at art books. It helps with plate design, color and all that. You try to have that make sense with actual food.
What misconceptions do people have coming into a chef job?
Some people think that as soon as you graduate from culinary school you are a chef. But school is not a restaurant. It takes a lot longer than you think to be a really good chef. Many people take a chef job before they're ready. It's harder to go back once you've started making some money and getting prestige. Then it seems shameful to go back and learn what you didn't learn. I counsel people to be a little bit patient, work at a lot of different places. There are so many things you need to learn as a cook before you go on to be a chef. A lot of people end up in over their head.
Photo of Christine Keff by Josh Dickey
If you love food and enjoy cooking,
you may be thinking about a career as a chef. One of the best ways to acquire the skills you'll need to be successful is to attend culinary school. For many culinary schools, you'll have to go through an interview as part of the application process. While it is virtually impossible to predict exactly what your interviewer will ask you, it is still important to be as
prepared as possible. Here are a few of the most common interview questions and how to formulate your responses.
Why Do You Want to Be a Chef?
This question is designed to get a feel for your career goals and who you are as a person. Maybe you wish to study to become a chef in order to take over a family business, or perhaps you just have a passion for food and hope to take your knowledge to the next level. Think about the reasons that are driving you to pursue an education in the culinary arts.
What Inspires You in the Kitchen?
Inspiration can come from just about anywhere, so think about what inspires you. It could be the home-cooked meals that your parents used to make when you were a child, or it could be the delicious cuisine at your favorite restaurant. There are no right or wrong answers to this question, so be honest about what gets you excited about food. The interviewer will be looking to see your passion.
What Is Your Signature Dish?
Every chef needs to have a signature dish. Basically, your signature dish should represent who you are as a person and as a chef. Think about your heritage and background to come up with ideas, but don't forget to incorporate your present situation as well. Whatever dish you choose, put your own unique spin on it. To answer this question, be prepared to explain how your dish is representative of your personality and style
What Are You Most Excited to Learn?
In culinary school, you will get a broad education in the world of food. However, there will always be certain topics that you enjoy more than others, and there is nothing wrong with that. Think about which topics you are most interested in and why. Depending on the culinary school you choose, you may have the opportunity to specialize in a particular area, so now is the perfect time to think about which area that might be.
What Chef Do You Look Up To?
As an aspiring chef, you have probably done a fair bit of research on other successful chefs. Think about which ones are most inspiring to you, whether because of their style of cuisine, preferred ingredients or overall business sense.
While you don't want to copy another chef exactly, taking a few pages from the playbook of a chef you admire can help you to progress towards your culinary goals. Finally, this question shows the interviewer that you truly are interested in your chosen career path and have taken the time to learn about the key players in the industry.
Do You Have a Particular Style of Cuisine that You Prefer?
Some people love Mexican cuisine but hate Chinese food, and vice versa. Think about your personal taste and preferences, as well as why you prefer some cuisine styles to others. Maybe it is the unique seasonings and spices from a particular region that attract you or unusual cooking techniques.
It could be the cultural associations of the food that makes it interesting to you. Whatever your reason, try to articulate what it is so that your interviewer can understand your culinary style.
Interview Tips
Your interviewer may ask some, all or none of the questions listed here, or they might ask some variation of these common questions. In practicing your responses to the questions above, you'll get a better sense of who you hope to be as a chef and of the talking points you wish to convey to the person interviewing you. Feel free to tweak and modify your answers to fit the specific questions asked.
Even though the restaurant industry tends to be more casual than others, you should still dress up a bit for your interview. You want your interviewer to see you as a professional. Make sure that your outfit is business appropriate and well put together.
Are you excited about a career as a chef? If you want to get there by earning an Associate of Applied Science in Culinary Arts, ECPI University’s Culinary Institute of Virginia offers this degree program at an accelerated course of study. For more information on this exciting degree program, connect with a friendly admissions advisor today.
It could be the Best Decision You Ever Make!
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