Sample interview questions: Can you describe a time when you had to troubleshoot and resolve a pastry-related problem?
Sample answer:
In the bustling kitchen of a high-end restaurant, a delicate pastry faced an unexpected setback. As the pastry chef, I was tasked with troubleshooting and resolving the issue to ensure the dessert’s flawless presentation.
The pastry, a crème brûlée, exhibited a disconcerting consistency upon baking. Instead of the intended creamy-smooth texture, it was slightly grainy and dense. Recognizing this as a potential indicator of undercooking, I carefully inspected the custard’s internal temperature. To my surprise, it registered within the appropriate range.
Undeterred, I continued my investigation, focusing on potential deviations from the standard recipe. A thorough review revealed that the vanilla extract used was a different brand than the usual supplier. I replaced it with the familiar extract, whi… Read full answer