Major: Hospitality Management
Hometown/State: Gilbertville, IA
Type of experience: Internship
Company/Organization: Ponte Vedra Inn & Club
Company/Organization website: http://www.pontevedra.com/
Title: Pantry Chef
Destination: Jacksonville, FL
Timeframe: February 8 - April 24
Advisor/Coordinator Email: email@example.com
I was responsible for...
As a pantry chef, I was required to create salads and desserts in the fine dining restaurant. I also got to come up with an Amuse Bouche frequently. I had to maintain food safety and sanitation requirements. I also helped to do plate ups for banquets.
I went from being the new intern to training new interns! My amount of responsibility increased immensely within my 10 week internship.
My most valuable effort...
I got to design a food product that was served within the resort. It received many compliments and it made me feel like I could be successful in this career.
I learned that even though I don't necessarily want to be a chef for the rest of my life, I enjoyed my experience because it gave me a lot of insight into the industry and how it functions as a whole.
I will never forget...
The most memorable experience I had was shadowing in the front of the house and getting to interact with the guests. One table in particular was asking for me by name, told me I was doing a really wonderful job and that I would go really far in the industry.
Advice for others...
Be open to experiencing all aspects of hospitality. Even if you don't want to work in a kitchen, it is helpful to know how it functions on a daily basis.
I first learned about this career-building experience from...
I worked for the company previously.
I landed this assignment by...
I contacted the director and asked if there were any open positions.
I wanted this experience because...
I knew how the company was run and liked the idea of working for a manager I had previously worked for.