Anne's Top 10 Tips for Pursuing Your Dream Job

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No-nonsense chef Anne Burrell is taking her passion for the culinary industry one step further in an all-new season of Food Network's Chef Wanted, premiering tomorrow night at 10pm/9c. If the applicants want to impress Anne and the restaurant's management, they'll need more than just stellar food chops and a winning resume to score their dream job.

So how can you be sure that you’re going after the right job? And once you’ve secured an interview, what are some things to keep in mind? We recently sat down with Anne and she dished her top tips for finding a job that fits like a glove:

1. Go for a job that you feel that you’re equipped to love.

2. Do research on the restaurant: its clientele, its owner and the area it’s located in.

3. Find out what the staff size is. It’s important to know how much support you’ll have.

4. Ask yourself why you really want this job.

5. Remain cool under pressure.

6. Commit to a strong work ethic — working in restaurants requires long hours.

7. Don’t try to impress your interviewer — just be yourself.

8. Think about your resume early on: Don’t jump around to a lot of restaurants in a short period of time. That’s a red flag and could indicate that you have wanderlust or are difficult to work with.

9. Remember that your consistency is key.

10. Be respectful, be humble, don’t have an attitude and do make really good food — food you love.

Click the play button below to watch a preview of tomorrow's brand-new season premiere.

Chef Anne's Greatest Challenge 01:00

Anne Burrell's greatest challenge: Chef Wanted, Thursday nights at 10/9c.

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Anne Burrell Bio

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York and studied the culinary landscape and traditions of Italy. Anne makes restaurant dishes accessible and reveals concise, easy-to-master techniques for the at-home cook on her Food Network series Secrets of a Restaurant Chef. On her show Chef Wanted, Anne helps top restaurateurs find candidates with the right experience and creativity to become executive chefs. On Worst Cooks in America, Anne joins Tyler Florence in mentoring teams of hopeless home cooks from around the country, putting them through culinary boot camp. In 2011, Anne published her first cookbook, Cook Like a Rock Star, which gives home cooks the confidence and support to be rock stars in their own kitchens. Her cookbook earned a place on the New York Times Best Seller list. In 2013, Anne released her second cookbook, Own Your Kitchen. Growing up in upstate New York, Anne developed a passion for food and cooking at an early age. After obtaining an English and communications degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del' 30, a Michelin one-star restaurant in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view. Upon her arrival in New York City, Anne was hired as a sous chef at Felidia, working with Lidia Bastianich. She then served as a chef at Savoy, where she cooked over an open wood fire and created flavorful menus inspired by Mediterranean countries. Here Anne developed her personal culinary style: rustic food made with pure and simple ingredients with intense flavors. Anne then took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education. After three years, Anne went back to the restaurant business, serving as the executive chef at Lumi. As the executive chef at New York hot spot Centro Vinoteca from its opening in July 2007 through September 2008, Anne served up her "creative-authentic" Italian menu of small plates (piccolini), antipasti, pastas and main courses accented by her trademark bold, pure flavors.

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