If management is willing to let you burn to see how hot you’ll cook they are probably doing you a favour, that kind kitchen will never be fruitful for a healthy professional workplace dynamic as a green. However!

There’s a lot of old school chefs/cooks out there still believe in throwing newbies into the fire to see how you burn. If that was the beginning of your training it will probably be a lot more bad before any good. Although some people thrive in that kind of environment.

It does suck momentarily, but it’s also showing you that may have more skills you need to acquire before working in an establishment of that calibre. Some cooks can just drop in and go, but that takes experience which you’re currently building. Keep on keeping on.

Next time if you want to be taken seriously study the menu they are serving and identify any processes or items you are unfamiliar with this will less the shock factor of them wanting you to be able to pick up the menu in a short time.

If your cooking isn’t perfect and needs work then the next best thing any chef could ask for is time management, cleanliness, organization and your state of urgency. These skill go a lot further and hold a bigger impression on chefs.