I have a stage for the executive chef position of a large resort. 7 people, including the owners.

When I interviewed they asked what kind of food I want to make and what my ideal menu would be. I said global shared plates, which they really liked. So they scheduled a "Trial Dinner", essentially a stage, for the owners and the GM of the resort. It will be 7 people total I can make anything I want. My most recent focus has been sushi and pan-Asian, I have a history with Mediterranean, Mexican and South American, Irish, French and Italian of course. They said they were excited to have something new brought to the table. We're in a more rural tourist heavy region and the menus are largely recycled, stale dining classics.

When the Director was listing off their preferences and items that the family liked they were all basic as fuck. Chicken piccata, schnitzel, one of them LOVES onion rings, steak and seafood -shrimp and clams.

So that kind of threw me off. Do I make classics and just execute them really well or do I try and take them out of their comfort zone? I asked if there are dietary restrictions and was told there are none but "some may be particular". Some love sushi and some don't care for it, so I'll avoid sushi as the work won't be worth it.

My plan is to do a set app, one or two shared apps, 2 family style entrees OR a surf and turf duo, and a dessert.

I want to display my grasp of the fundamentals so I'm thinking a soup as a set app -I've made a really good asparagus bisque, or roasted pepper and tomato feta bisque, a couple nice garnishes.

Besides that I'm going to go to the farmers market and see what I can grab that inspires me. The dinner is Monday.

in Chefitby roxictoxy

95%

15d

Cardiff07

149

15d

You sold em on global shared plates, that’s what I’d cook.

roxictoxy

15d

Dumplings and buns are what I know and love, and they're definitely not available up here.

boston_shua

15d

The onion rings seems like an easy win. Do your global shared plate idea but find a way to mix that in IMO

Lunco

15d

could do that whole fried onion thing that's been making the rounds for a while

roxictoxy

15d

I've been seeing little fried pearl onions and that idea already seemed so fun. I think I'll play around with that

glorifindel

15d

Maybe you could mix in a little schnitzel appetizer? Small pieces on top of rice or something. Shows you’re listening and incorporating what they like in ways they’ve never tried before

roxictoxy

15d

I was thinking schnitzel on a bao bun would be pretty lit

inikihurricane

Chef

15d

Okay but maybeeeeee… with Katsu sauce? I know it’s mixing cultures but as soon as you said that I was just imagining that crispy Katsu with Katsu sauce, in a bun, with a sort of Chinese or Japanese inspired coleslaw. Not the American mayo based coleslaw.

horo_kiwi

15d

I would smash a Katsu Schnitzel Bao Bun, faster than a fat kid would smash a free cupcake.

inikihurricane

Chef

14d

Saaaame

jankenpoo

15d

Along this line, in Japan katsu is often served with (Japanese) curry. Talk about global lol Maybe something along those lines.

Sorcia_Lawson

14d

Katsu Curry is its own dish and usually separate from Katsu. Both are fantastic for different reasons. I happen to adore Katsu Curry.

me_irl_mods_suck_ass

15d

Yo this sounds so good

Relevant-Cheetah-258

15d

Do this with a Russian slaw with sesame seeds and a mustard-umami-black pepper style sauce and mail them to me

glorifindel

15d

Hell yeah. Though seems like extra work, depends on you. Then the only thing to figure out is sauce and other fillings (you might want something in between crunch and soft unless you’re going for the contrast)

Diskobiscotti

14d

Schnitzel on bao w a char siu glaze and kimchi?

hangonEcstatico

14d

Like a tempura thing. Fritter or just onion very thin.

CannabisReptar

15d

Dumplings stuffed with onions and breaded in onion ring batter

Leescookbook

15d

A stage and a tasting are different things. This sounds like a tasting. Kinda. Not really that even if they tell you what they want you to cook.

Fuck it, cook what you want. That’s the only way you’re not walking out after a month if they offer you the job. Though it sounds like a setup to me.

skallywag126

15d

When doing a tasting exec position , you are going to be preparing what you want to do with the menu and the themes going forward. Is the future of the resort under your leadership chicken piccata? Or is it “global shared plates”. They will be looking at everything from presentation, plating, taste, portion size, style of cuisine etc.

Does this resort have multiple outlets? Is there a fine dining restaurant, a golfers pub, and a banquet kitchen ? How many chefs are under you? As the exec you won’t be cooking but you have to be able to teach others how to cook what you want to put out. Is the board looking to revamp the resort overall or are they happy with it and are just looking for someone to take an already established culinary division and keep it sailing?

kateuptonsvibrator

15d

These questions need to be answered for the best replies. Especially multiple outlets. Pool side snack bar with onion rings or grill in the proshop with a honking veal chop picatta. Global tapas in the bar.

Philly_ExecChef

15d

You should be coming and advocating for tourist friendly foods or it won’t matter in the slightest how successful this tasting is, particularly if you cater to their tastes and they expect that instead of a comprehensive, sensible menu.

viper_dude08

14d

If the guests that pay the bills want chicken picatta, pub steaks with onion rings, and cookie skillets, you're not going to survive serving fancy pants little plates.

Philly_ExecChef

14d

I wasn’t advocating for fancy pants anything. Are you agreeing with me or did you misread my post

ClementineCoda

15d

The roasted pepper and tomato feta bisque sounds great.

Onion Rings with a twist. Panko/coconut crusted and a sweet chili Kewpie dip, you get the picture. This could even become a signature thing.

Do the same with your other options. Chicken, piccata style, but Greek inspired with olives instead of capers and sides to work with that. Shrimp taco with mango salsa, upgraded. Ribeye with Irish potato farls, make those with some caramelized shallots along with the potato.

roxictoxy

15d

Love the panko onion ring idea! I've seen panko pearl onions on the social medias lately so that might be a fun twist

ClementineCoda

15d

Would appeal to a lot of different types of people at a resort, even kids. Have fun with the dips, maybe offer several different "global" flavors.

Baronvonbrauer

14d

The whole "blooming onion" thing with okonomiyaki toppings could be a fresh interpretation.

chefontheloose

15d

I’ve done a couple of these, and no matter what you make, keep the flavors simple and on point. They don’t want you to redefine their regions cuisine, they want you to make good food. Also you need to make food you intend to make, if dumplings aren’t going to be a doable thing in your kitchen there, make something else.

roxictoxy

15d

That's a good point. I can't fabricate 400 dumplings a day. Buns are an easy one though

chefontheloose

15d

Yeah, buns are something everyone likes when done right too. Break a leg, Chef 🙂

inikihurricane

Chef

15d

cough Sysco might stock some frozen gyoza type ones though. Could offer steamed and crispy (thaw, hold in fridge, and then either par boil or deep fry to order)

roxictoxy

15d

I've only got til Monday and don't have access to Sysco ordering rn unfortunately. But I could do dumplings by hand as an example of what could be sold

Impressive_Disk457

15d

You've had advance notice if the kind of fight you'll be having every month. Still want the job?

Sirnando138

15d

Make some French fried shallots to use as a garnish on something. It’ll blow their minds.

roxictoxy

15d

Oh this is a solid idea

tr33mann

15d

Stick with your global shared plate, that sounds fantastic! They want something new for the business, doesn’t matter if their favorite thing to eat is a fuckn casino buffet. You’re there to impress with a dinner they can sell to the masses. I got a sous job once for a stage where “I personally didn’t like it, but I know our guests will love it.” You got this chef, knock’em dead!

Stranger2306

15d

Here’s my question - would you regret cooking your vision and not getting the job more than compromising your vision and not getting the job?

taint_odour

15d

First it’s hard to give input on the vagaries but keep in mind you don’t want to pitching changing up all the menus at once. That’s scary to staff and guests. It let me share some input on execution based on being in your shoes and often being seated at the table

Be ready on time. I used to tell everyone that and still more often than not they’re late for the first course. Make sure it’s ready to go on time.

Focus on main ingredients and sauces, then nice to have sides, then nice to have garnishes, secondary sauces etc. for some reason chef candidates always have their knife work done while the main is dragging.

Focus on things you know. This is not the time to reinvent wheels. You don’t know where shit is, you’re not used to the pans, oven hot spots etc. you don’t get points for adding difficulty when the audience won’t appreciate it.

You want to do asparagus bisque? Make sure that shit is green. Too many people send out hunter green to brown ich. How’s that going to hit the table? Is it going to be carried so you make a beautiful dish at the pass and then it gets fucked up getting carried to the table?

Wow them with a plates soup. A few asparagus tips in the bowl. Maybe a pasta in there like a tortellini or a fried wonton filled with herbed goat cheese. Own your adding your flair to a classic. Make the bowl beautiful and fill a small pitcher with the soup - it gets poured tableside. People freak about it and you can add a few bucks due to the fancy so it’s an even better food cost.

Shared plates are nice but keep in mind the presentation. How easy is it to share. People say they like them but even now the concept confuses them.

Sell the shit out of your meal. Not what you would have done or wanted to do or that shit. “This menu is inspired by my travels and brining global shared plates to flyover land. I walked the farmers market and let the local ingredients inspire me.” The people that know it’s bullshit are still happy you can sell it and the people that don’t know are happy.

Have a plan. Work the plan. Be on time. Be positive as fuck!

RamekinOfRanch

15d

They’ve told you what they like, so hit them with elevated classics and a dish or two that may be foreign.

With any tasting you do, know exactly what you’re making ahead of time. Know the prep for it and the plate ups. Do dishes that in some shape or form you’ve done a million times and you won’t be second guessing plate ups.

If something isn’t good, or you didn’t like it, go over it in the recap if you feel comfortable doing so.

KevinDurantSnakey

15d

Sounds like they just want free dinner

Onion rings 🤣🤣

roxictoxy

15d

I'd think so too if I didn't know what kind of operation they were running and how desperate they are for a chef lmao

I was surprised by the stage given how badly they need a chef with the summer months approaching but I guess it's their way of things

VelociFapster

15d

This is how it’s done though. Any place worth their salt isn’t going to hire somebody blind - and if the menu is already stale classics then worst case scenario try y can probably run that shit without an exec. (If they don’t find what they’re looking for)

100% you need to do your food. You can do a more modern take on some of the classics if you really want to pander to them. But as somebody else mentioned - if there’s multiple outlets then maybe give a teaser of something more casual that will fit on the bar menu but focus on the main restaurant instead.

Are the owners resort/hotel/fnb people? Or are they just rich and own the place? If they’re the latter then I’d say thats a bit of a red flag- if they’re the former then they should be knowledgeable enough to know that although you’re creating something for their clientele ultimately - and not for them.

I worked at a similar place - rich family with pretty basic tastes owned a very high end place - but they hired a great GM and trusted him to make those decisions - never would they sit in on a tasting for an EC position

RobertoF97

15d

Instead of onion rings do a Bhajji, similar idea but more exotic and exciting.

otomotopia

15d

Speaking from a business background here - the mix is the best way forward! Emphasize that you wanted to have a menu suitable for ALL tastes, both the adventurous and those happy with Americana classics. Highlight that this shows your flexibility in following any direction from overall management WITH quality - your global cuisine experience improves existing holiday and theme nights that make the resort pop even more than it does. Research those nights! Did they do special menus that could have attracted more customers? Make sure to mention you designed these dishes to be executed well and in a cost-effective manner with various levels of experience, and you're ready to lead the execution and make the guest's experience the best in the area.

I know you know this, but it's important to remember - this isn't a private dinner, it's an interview. Sell more than your cooking, sell your leadership experience, flexibility, understanding of the customer base and what you can do from a leadership position to enrich the resort's business opportunities.

Most of all, GOOD LUCK! This sounds like a very exciting opportunity.

roxictoxy

15d

Is it a cop out to do tenderloin? When I think of my favorite thing to cook for my family, beef tenderloin during the holidays is the first thing the comes to mind. The next is tacos! And I really miss asian buns, but I'd have to make buns by scratch (they're available frozen wholesale I just can't get them on short notice) I also love utilizing scrap for soup!

I'm thinking a soup-roasted tomato and pepper feta bisque, panko pearl onions with spicy mayo dip and classic ketchup based dip, a tuna crudo-basically a tuna tataki- with a sesame ginger sauce, fresh cucumber, scallions

for entree sea bass with creamy polenta and local root veg ratatouille local creamery shaved Parm. And then roasted tenderloin over sauteed greens (from the root veg) classic creamy mushroom sauce, with roasted fingerling potatoes.

Local berry crisp with fresh whipped cream for dessert.

theyre letting me stop by tomorrow so see the equipment available. Dinner is 630 Monday.

otomotopia

14d

I have to say, all of that sounds absolutely delicious! But what type of resort is it? Would the owners be receptive to the family connection?

Remember that they're envisioning this on their resort plates. Are there action stations that can cut the tenderloin? Are there buffets for the tataki or the ratatouille?

roxictoxy

14d

They do plated banquets, buffet dinners, and have a regularly operating restaurant. They have seasonal and holiday menus, and are hoping to expand their banquet program to precovid greatness. A Christmas carving station is definitely what I'm hoping them to envision when digging into the steak!

otomotopia

14d

This is excellent, your menu fits the venue! What are your thoughts on adding ONE thing a little more "basic" just to show you know the rural audience? Maybe a slider on local bread with the cheese from the local creamery? If they are local/been in the town for a long time, it may also be a good idea to emphasize you're using local ingredients that you feel comfortable negotiating in bulk, if the role also includes procurement.

Best of luck!!

Forever-Retired

15d

Make both. Give them what they want and what they CAN have if you were in charge. Emphasize the better menu

hwhs04

15d

You can take all those basic dishes and zhuzh them up with a little French/Italian influence, with maybe an Asian twang here or there, AKA New American. Steak bordelaise, thomas keller shrimp scampi, chicken milanese with insalata verde, granita desert etc.

IS427

15d

It’s possible the director-of-whatever doesn’t have any f****** clue and they’re wanting to go in a new direction.

hangonEcstatico

14d

UpdateMe!

poldish

14d

Play to your strengths. But understand that some things might be to out there for someone who is a fan of fried american food. So make it approachable while sharing great food from abroad

sauteslut

vegan chef

12d

Just cook what you want and what you're good at. Its a talent exhibition.

mo4sho001

-1

15d

Chicken Nachos, Fried Chicken sandwich, coconut shrimp, artichoke or cheese dip, lobster Mac & Cheese, Beef & veggie rice bowl. Poke bowl, chow mein, orange chicken, beef broccoli, tacos, etc. sounds like less is more with versatile ingredients. This can go really well, or not so well based on the onion rings comment lol please keep us posted and best of luck

Relevant-Cheetah-258

-1

15d

Cook everything they already told you the tourists like and execute it very well. Don’t get too creative, just execute the basics well and make the presentation on point. If they like piccata make them some delicious piccata. I would nail what they listed and then pick a couple of dishes you really want to cook that showcase your abilities and are accessible to their pallets.

Parfait-Putrid

10d

Just make sure you always have what they like available easy