The trial was originally supposed to take 2 hours, but it ended up taking much longer, and it was unpaid. They had me complete two full tasks with minimal guidance after a quick introduction to the storage areas. Some ingredients were insufficient, and it was hard to ask for help as everyone was very busy, which made me feel unsupported. The section was unbelievably small, making it difficult to weigh ingredients and complete tasks efficiently, which added to the time it took. The sous chef was somewhat rude, with a strong accent and little patience for questions. The overall environment felt intense, stressful and unfriendly, which I think is better suited for chefs experienced in high-pressure kitchens.