Pastry Chef Mock Interview
Master 30 Pastry Chef interview questions covering technique, creativity, and kitchen management.
Question 11 of 30
What ingredient do you feel is underutilized?
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Example Answer
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Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
The interviewer wants to get an idea of your style. If you have a preference on baking sweet or savory goodies, think about a special ingredient you enjoy using that you think could be used more frequently. It could be lemon zest, cinnamon or maybe almond extract. Maybe you like pumpkin in everything! It's all a matter of preference. Be sure to give a couple of examples of recipes you have crafted using this special ingredient.
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"I think mixing different flours is underutilized. While eating gluten-free is definitely a growing trend for some and a must for others with celiac, using a combination of flours adds decadent texture and moistness to many of my desserts. I am still experimenting with many recipes to find the best flour mixtures for gluten-free alternatives, but I've loved working with coconut flour and almond flour, specifically."
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Anonymous Answer
Choco; choco will make people feel happy, and you can feel the taste of the bitterness and flavour in different choco, the texture in your mouth is so full of taste.
Rachelle's Feedback
Your excitement for choco certainly shines through in your answer. What is your favorite item to create with choco? Why do you believe choco is underutilized?
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