structured and comfortable, efficient and informative. I felt at east during then entire process and walked away learning more about the position and company. I knew right then I wanted to work here
I applied online. I interviewed at Le Bernardin in Jan 2011
Interview
send the resume, if you have somebody that works there even better. Now, you really need to say "yes chef" to whatever they say, and be humble. Keep everything clean and work as fast as you can. If it's dirty they could freak out on you. But overall it's very good people that just want to keep their #1
Interview questions [1]
Question 1
because it's a stage, try to keep up with 5 chefs yelling the order for a huge kitchen