Got a two-hour trial Thursday for a hotel pastry chef role; they want two plated desserts and an entremet showing innovative texture work and clean lines. If you’ve done these, what reads best under the clock — bring my own acetate, offset, and spray gun for a quick velvet finish, or play it safer with a tight mirror glaze, crisp tuile, and a neat quenelle? Also, is it normal to be asked to source my own molds and fruit for a trial?