Robert Irvine Affair: From Gale Gand

By JULIETTE ROSSANT [Editor's Note: See Robert Irvine Affairs: From the Pros and interviews with Josh Galliano and Sam Fox ] Super Chef spoke to Gale Gand, Executive Pastry Chef/Partner of, Tru and Cenitare restaurants, host of Food Network's Sweet Dreams: SC: Have you seen a lot of padding or faking in resumes? GG: In our industry we are all friends. We talk. If some one says that they worked in your restaurant and they haven't, it will come out. I have hotel HR calling me all the time to check. There are checks and balances. There are pressures to embellish, especially the amount of time you've worked somewhere - round up to a full year if it was less than a year. SC: How important are resumes? GG: For me, it's less about the resume than the performance. It's about personality. I throw them in the kitchen for a day. That tells me way more than where they worked. Do they cut themselves in first hour? Do they have hot hands that melt cookie dough? I don't care how they worked in someone else's kitchen...what is a great environment for one person, isn't for another. Related articles: Robert Irvine Affair: Josh Galliano Robert Irvine Affair: Sam Fox Previous articles: Sneak Peak at Dinner: Impossible Gale Gand is the Answered Chef Gale Gand on Mr. "Easy-Bake Oven" Gale Gand's short+sweet [Food Television - complete] Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging, Gale Gand, Robert Irvine --> back to Super Chef