Okay guys and gals, I have no idea if this is the right subforum for this, or even the right forum period for this, but here we go.
Today I went in for my preliminary interview with the casting department in relation to an available Pastry Chef position. Long story short, they informed me that the next step in the application was completing a 5 hour bench test with their Executive Chef that comprises of a plated dessert of my choice, a mini dessert plate with two desserts, and one quickbread.
Now, my experience lies mainly in cake production and cake decoration, and I have no formal schooling, thus the freak out aspect.
Now I am confidant that I can pull it off with flying colors, but I wanted to pass some ideas by some people who might be more experienced than me in tests like these.
My idea is to roughly base each of the three test categories on a particular movie.
For my plated dessert, I wanted a Frozen theme. Elsa will be a white wine granita and canelle of sea salt ice cream dyed to match her dress color, and two or three colors of sugar decorations to represent Elsa’s powers. Anna will consist of a cayenne pepper molten chocolate cake with a chocolate acetate spiral to symbolize the castle walls she was trapped in. The plate will be decorated with two sauces; a vanilla bean custard sauce and a strawberry sauce. They will be scrolled from each side of the plate, and meet in the middle.
For my quickbread I am going to do a nutmeg spiced banana bread with cinnamon streusal and served with a rum butter caramel sauce. King Louie deserves nothing but the best after all.
The two mini desserts is where I am having an issue for some reason. I'm not exactly sure how "mini" they are talking about.
Keep in mind, all of this needs to be completed within 5 hours, which I think is doable assuming a strong plan for the mini plate.
I know there aren't many questions buried in this wall of text, but tips and advice would be welcome in ANY form.
Thanks for looking <3