It’s over, I’m done. It wasn’t fantastic like I would relive it again but it wasn’t terrible. I showed up and I had to take a small HACCP test (it had Mickey Mouse on it, how hard could it be?) and it really wasn’t, piece o’ cake. Then the alumni that were there asked me questions like what got me interested in the DCP and if I have ever been to Disney, that’s where I sounded excited :)
Then the chef I’m interviewing with comes out
DUN DUN DUN
He asks me how I am and I’m like “i’m g-g-good how are you” thought I was going to say gruel like in Mean Girls. The interview went ok. He asked me questions where I was like WTF!? He asked me the difference between instant and active yeast and I was like ….cricket cricket…..I told him we did go over it in class last year but off the top of my head I don’t remember but I do have all my notes from last year to look back on. Words were coming out of my mouth but my mind kept going: oh shit oh shit.
But he did seem very forgiving. He asked me stuff about ice creams that I was unsure but he was like “you feel comfortable using the machine though right?” and I am so I obviously said yes. He asked me what I made here that came out great was and I told him about my dummy cake and how I was the only one who made a fondant figurine and I was voted one of the best 3 in the class. And then he asked me the thing I had trouble with which was rolling croissants. He asked me how to make those too, completely f’d that up.
but he asked me how to make chocolate mousse and I nailed it!
Anyways if I really write about the whole interview I will be here forever. If you have any questions please ask and i will be happy to answer! There was hardly anyone out there for me to ask questions so I will gladly help out a fellow dreamer!
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