I've been pretty busy since school ended. My first priority was finding a job and after an intense few days of interviews and trails, I am happy to say I am employed!!! I will be cooking in the JPM Executive Dining Room. As I've had to explain to many people, it is NOT a cafeteria. I will be cooking for partners and clients, special lunches and or dinner banquets. I'm pretty excited. The kitchen is located on the top floor of the JP Morgan building with huge floor to ceiling windows. The view is absolutely amazing. Unfortunately friends will not be able to come eat there...unless you're a client of someone at JPM...It is pretty ironic that I left finance to pursue my culinary passion and I end up working in a financial institution...and almost directly across from my old building. Ah well...fate has a sense of humor.
I turned 25 recently....and celebrated with friends in a manner I thought was most befitting of a mature twenty something adult....with pink party hats, picnic food and party games. Haha...yes there might be some quarter life crises happening here. For my birthday, a special someone took me shopping at Korin, one of my favorite stores in NYC. Once upon a time, I would have dreamed of a shopping spree at Club Monaco (ok, I still would love that) or Bloomingdale's or Reiss, but now I drool over Le Creuset, KitchenAid, All-Clad, Misono. My, how times have changed.
I'm moving out of my apartment this week so have been preoccupied with organizing/packing/selling furniture. Moving in NYC sucks. Don't worry, I'm still eating plenty, just haven't had time to upload photos and blog about it. I'm going home to California for a long visit soon, so expect some food posts from the Bay!
I've always wondered how chefs interview for a job. What kind of questions do they ask? Do they have you cook your own dishes or do they give you their menu and you have to replicate it? Congrats on getting the job! I've never been to Korin, but I looooove Sur La Table. I can't wait to have my own kitchen to fill with everything from Sur la Table.ReplyDelete
The actual interview is basic...just asking what you want to do and they may ask questions about any relevant work experience you've listed on your resume. The trail is like a second interview in the kitchen...that's much more nerve wracking!! My new job had me make two dishes on my own for the trail...sorta like a top chef challenge! haha it was intense.ReplyDelete