They pretty much went through different kitchen stations and gave me ingredients to use for each. First he asked me what foods were in season, then he picked one and asked how I would make a side with it. He then said I had any ingredients I wanted, and told me to describe what main entree salad I would make. He then gave me different meats and asked what sauce I would serve with each. The hardest part of the interview was the baskets. He asked me to pick a number and then he gave me the ingredients that was in that "basket". He told me each "basket" was straight off the tv show Chopped. He asked what I would make as a main entree using all the ingredients. My ingredients were shrimp, olives, turnips, and beef jerky. I think this question may be used more to determine skill level though just to see what location would fit best.
He asked where I saw myself working, and what my goals were, but there weren't any questions that you normally hear in a non-culinary interview. It was with Chef Pauli who is head of Culinary Program recruiting. He's nice but straight to business and it's hard to get a read on him, and he didn't like when I took too long to answer a question. Just be very honest about your experience and knowledge. It's better to admit you don't know something but want to learn than to appear cocky then give a bad answer. Good luck and if there's anything else I can help you with let me know!