A cautionary column

You’ve read and re-read your C-CAP application and essay.

You checked out every page on the national C-CAP web site, so you know the history and you know Richard Grausman’s background.

You’ve done as much background research on the three other judges as possible during a quick Google look.

You’ve decided on a top school, and you have at least one (preferably two) others that you believe would be a good fit for you.

You know how you’ll meet travel and living expenses during the school year.

You know your GPA is high enough to get you into the school or program you’d like to be in.

You’ve thought about what, exactly, is it about the culinary world that interests you, excites your imagination, and gives you joy in the doing.

You’re all set for the next step. This is the “DO NOT EVEN THINK ABOUT DOING THIS” list of interview tips. So here we go.

• Don’t slump. You’ve had a busy morning and not enough sleep. Welcome to the professional world. Look as if you’re ready to take on that world with energy.
• Don’t mumble. You’ll appear cranky – and no one likes a crank.
• Don’t use extreme slang or swear. Really. It’s not f------- sophisticated at all and will not favorably impress your interviewers.
• Don’t be a know-it-all. If you knew it all, you’d already have your doctorate and your own culinary enterprise. Or more.
• Don’t even think about taking your cell phone into the interview room.
• Don’t answer any question with “I don’t know.” If you must, say, “I haven’t been able to think through that, but I know it’s important. I’m still looking at options and hoping to find some guidance on this.”
• Don’t answer any question with only “yes” or “no.” Explain and describe as much as possible.
• Don’t lie. Be truthful, candid and to the point.
• Don’t insist that you deserve any particular scholarship. You don’t know the particulars of everyone’s circumstances or qualifications.

Tomorrow: Last-minute help - this is the easy stuff!