I talked to a representative of a private (but well-known) culinary school. Knowing mostly medicine and next to nothing about cooking, I went into the science of the denaturation of an egg to create a fluffier scrambled egg. After that conversation, she insisted that I have an interview with the school's head chef. Before an actual meeting though I have to talk to him over the phone. Again, I know pretty much nothing about cooking so I have no idea what to say to this guy nor would I know what he's going to ask me, and I've never worked in a kitchen. Any suggestions?
private cooking school?
- Thread starter BITBoston
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