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Pros: While working at Jean-Georges during my culinary externship, I was given my own station, the Amuse Bouche. I was in charge of every aspect of the station, including order, prepping, cooking, and plating. While the Amuse Bouche is only a small part… – Full Review `
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$72,838 |
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$100,667 |
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Accepted Offer – Interviewed in New York, NY Mar 2012 – Reviewed Dec 13, 2012
Interview Details – Email head chef - trail - don't mess it up - get hired – Full Interview
Interview Question:
no questions - just a practical trail
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