I know that the company prides itself on using the finest ingredients in order to put out the best product. I know that the company believes in having great people and continuing their education so they can continue to grow and help the company grow.
It would have to be boudin noir (blood sausage), mashed potatoes, foie gras rossini gravy, lots of bread and butter. An explicit version of bangers and mash.
I have a varied experience in the kitchen I started out as a short order cook then went to Sunterra did a lot of big batch prep/catering/cooking classes/team leader/line cook/customer service then to Brava Bistro worked my way up to first cook learning different skills along the way, then to Winsport as a banquet chef and then Winter Club as a Chef de partie.
The daily grind of dealing with local ranches, taking wonderful raw food and transforming it into dishes for my diners to experience.
I'm the better candidate because i'm able to execute what my company wants the guess to receive and provide knowledge and skill with creative cooking to bring a grand experience to the guess.
Comfort food something quick and easy. Which in my case normally involves take away, Chinese, Thai or Indian.
A bad service is a disappointment to me. I have been told that I don't take failure well. Being let go from Winsport was disappointing.
Just progressing, developing myself as a cook. Building successful restaurants.
I want to learn more management skills ie food costing /ordering and scheduling and learning new and we exciting going ways to do things.
Staying on track with sustainability is the only way the food world can get better and move forward.