But fresh out of culinary school, I had a line cook interview at a 60-cover bistro last night and was tempted to list ‘immune to fryer oil splatter’ under skills. For those who hire, what pops on a resume and in the sit-down — hard numbers like ‘ran garde manger for 85 covers on Friday’ plus a tight 20-second story, or keep it classic and let my mise speak so I don’t sound like I’m garnishing my ego?