Top 20 Interview Questions & Answers for Culinary Internship – 2025

Are you looking to land a culinary internship and start your career in the food industry? Make sure you’re prepared for your interview by familiarizing yourself with these essential questions and answers. This list covers a range of topics, from your past experiences and decision-making skills to your knowledge of culinary techniques and passion for food.

Behavioral Questions

• 1. Tell us about a time when you had to work under pressure in a kitchen environment.
  I once worked as a line cook during a busy dinner service and our head chef unexpectedly had to take the night off due to illness. I was tasked with taking over his responsibilities and ensuring that all dishes were executed correctly. Despite the added pressure, I maintained my focus and successfully completed all orders without any major issues.
• 2. Give an example of a time when you had to resolve a conflict with a team member in a kitchen setting.
  During a culinary competition, my team was struggling to come up with a cohesive menu and tensions were running high. I recognized the importance of clear communication and took the lead in facilitating a group discussion to address the conflict. We were able to find common ground and work together to create a winning menu.
• 3. Can you tell us about a time when you had to adapt to an unexpected change in a kitchen setting?
  In a previous internship, we had a sudden influx of reservations and limited supplies due to a supplier delay. I immediately stepped in to help the team rework our menu items and find creative solutions with the ingredients we had on hand. We were able to successfully meet the demand and even received compliments on our improvised dishes.
• 4. Describe a situation where you had to take initiative in improving a process or dish in a kitchen.
  At my current job, I noticed that the plating presentation of one of our signature dishes could be improved to make it more visually appealing. I brought this up with the head chef and was given the opportunity to redesign the plating for the dish, which received positive feedback from customers.
• 5. How do you handle constructive criticism or feedback in a professional kitchen environment?
  I welcome constructive criticism as an opportunity to learn and improve. I always make sure to listen attentively and ask for specific suggestions on how I can make the necessary changes. I take the feedback seriously and strive to implement it in my work moving forward.

Situational Questions

• 6. You have a limited amount of time to prepare a dish for a VIP guest with dietary restrictions. How would you handle this situation?
  I would first check with the server for specific details on the guest's dietary restrictions. Then, I would select the freshest ingredients available and use culinary techniques to create a flavorful and visually appealing dish that meets their dietary needs. I would also make sure to communicate with the server to ensure that the guest is satisfied with the final dish.
• 7. What would you do if you discovered a food safety issue in the kitchen?
  I would first inform the head chef and then take immediate action to address the issue. This could include discarding any affected food items, thoroughly cleaning and sanitizing the area, and taking preventative measures to avoid similar issues in the future.
• 8. You have to prepare a dish with a list of unfamiliar ingredients. How would you approach this challenge?
  I would first research the ingredients to understand their flavor profiles and how they are typically used in cooking. Then, I would experiment with the ingredients, tasting as I go, to find the best way to incorporate them into the dish while still maintaining balance and proper cooking techniques.
• 9. What would you do if a customer returned a dish, claiming it was not cooked to their liking?
  I would apologize to the customer and ask for specifics on how they would prefer their dish to be prepared. Then, I would immediately inform the kitchen staff and work with them to correct the issue and ensure that the customer is fully satisfied with the replacement dish.
• 10. How would you handle a situation where a coworker is not completing their tasks or contributing to the team effort?
  I would first try to communicate with the coworker, expressing my concerns and offering to assist them with their tasks. If the issue persists, I would inform the head chef or manager and follow their instructions on how to handle the situation.

Technical Questions

• 11. What is your knowledge and experience with different cooking methods?
  I have experience with a variety of cooking methods, including sautéing, roasting, grilling, frying, and braising. I am also familiar with more specialized techniques like sous vide and molecular gastronomy.
• 12. Can you explain the process of creating a basic stock?
  To create a basic stock, you start by simmering bones, vegetables, and aromatics in water for several hours. The result is a flavorful liquid that forms the base of many dishes. The type of bones and vegetables used can vary, but common ingredients include chicken, beef, or vegetable bones, onion, carrot, and celery.
• 13. What is your understanding of food safety practices in a professional kitchen?
  I understand the importance of proper storage, handling, and cooking temperatures for different types of food to prevent foodborne illness. I also know the proper sanitation procedures necessary to maintain a clean and safe kitchen environment.
• 14. How do you handle working with multiple orders and ensuring they are all completed in a timely manner?
  I prioritize tasks and plan out an efficient timeline to ensure that orders are completed on time. I also communicate with my team members to delegate tasks and ask for help if needed. I remain focused and organized to ensure all orders are completed with accuracy and timely delivery.
• 15. Describe a dish you have prepared that showcases your creativity and technical skills.
  I once prepared a deconstructed version of chicken cordon bleu, where I used chicken mousse and prosciutto wrapped around asparagus spears as the main components instead of the traditional chicken breast and ham. The dish received positive feedback for its unique presentation and flavors.

Cultural Fit Questions

• 16. What inspired you to pursue a career in the culinary industry?
  I have always had a passion for food and the creative process of turning ingredients into delicious dishes. My love for cooking and desire to constantly learn and improve my skills led me to pursue a career in the culinary industry.
• 17. How do you handle stressful and busy environments?
  I thrive in fast-paced environments and enjoy the energy and excitement that comes with working in a busy kitchen. I stay organized and focused, and I find that staying calm under pressure helps me perform my tasks more efficiently.
• 18. Can you tell us about a time when you had to adapt to a new kitchen culture or team dynamic?
  During my studies abroad, I had the opportunity to work in a French kitchen where the culture and team dynamics were much different from what I was used to. I quickly adapted by observing and learning from my coworkers and communicating openly with them to understand their expectations and how I could contribute effectively to the team.
• 19. How do you handle working on a team with diverse backgrounds and personalities?
  I value diversity and understand the importance of different perspectives and ideas. I make an effort to communicate clearly and respectfully with my team members and actively listen to their feedback and suggestions. I am also open to learning from others and using their strengths to improve the overall team performance.
• 20. Why do you want to intern at our culinary establishment?
  I have followed your restaurant for some time and have been impressed by your dedication to sourcing local, organic ingredients, and your unique and creative menus. I believe that interning at your establishment would provide me with valuable learning opportunities and allow me to be part of a team that shares my passion for quality food and sustainable practices.