The interview was is 2 days. First with RH and second one with Dominique itself. The discussion was very nice. It was for the shop in New York. Let’s see how the process is going

I had two interviews: both were individually with both Executive Pastry Chefs. The questions were basic and I had the impression they were interested in my professional development, clearly I was wrong. The chefs were informative about the bakery and its goals.