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New Chefs Must Pass Gruelling Tests

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Not unlike what is shown on TV shows like Top Chef, young cooks must prove themselves to get a head in the kitchen. From being asked to cook something new for the boss - and order the ingredients only moments after the request is delivered - to preparing a simple omelette, many entry level chefs won't make the cut. Ever wondered what other kind of tests they must pass to get the gig? Here's the inside scoop.

MasterChef Canada hopefuls tried out this summer in Toronto by bringing one prepared dish to the InterContinental Hotel. But in the real world, 23-year-old Toronto cook Kevin Jeung has been proving himself in kitchens around the world.

One of his assignments was to prepare "something involving eggs and a dish made with duck." Off the top of his head. In a new kitchen. During dinner service.

It's understandable why anyone would want to suffer the strain of black box tests (where the dish to be prepared comes as a surprise), especially considering the demi-god status of chefs in our food-obsessed culture.

From Mugaritz in Spain (the fourth World's Best Restaurant) to Gramercy Tavern in New York, Jeung's culinary prowess was tried and tested before being offered a position at Grace in Chicago.

Have you tried out to work in a Toronto kitchen? What was it like? Share your experiences in the comments below or send tips to toronto@eater.com

· See What Reality-Style Tests Young Chefs Must Pass to Get Top Restaurant Jobs [Globe]
· 'MasterChef Canada' Auditions: Open Casting Call In Toronto
[Huff Po]
· The Third Annual Chef's Guide to Toronto [Grid]