Yesterday I got a call from Sheraton on the Park, they want me to start on Monday. I went on a job interview with two sous chefs last Tuesday. It was an interesting interview because it was all so official. The last interviews I have had in the hospitality industry have been rather informal affairs and was usually preceded by a trial shift. This made me believe that interviews in this industry were secondary only to your ability to perform in the kitchen. Turns out that that was only true some of the time. I landed this job by virtue of an interview only. I suppose they can still dump me if I am not up to the task, but at least, I get a shot at the goal.
I can remember feeling this giddy twenty five years ago when I just finished my Computer Science degree and landed a job with Burroughs Corporation. God I was so optimistic and ambitious, I was going to make computing history. Oh to be young and naive!
We had to walk through some office cubicles to a meeting room for the interview. I had an eerie feeling walking past the nine-to-fivers and remembering that I used to be one of them for 25 years. Getting paid relatively well to sit on my arse. During the interview I had to tell contextual anecdotes from my IT career as well as my fledgling cooking career. It felt good. It felt like I nailed it. I checked the wall clock on the way out and we were there for over an hour. A long interview is an excellent sign.
This is where it starts for me. All this time I have been working functions, I always enjoyed it and wished I could do it every day. I may get my wish finally. I'm excited about meeting new people and forming new work relationships. But mostly I am looking forward to making yummy food that guests will enjoy because I am cooking with passion and love. Bring it on!
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