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Game Changer

“It doesn’t matter where you are, you are nowhere compared to where you can go.”

– Bob Proctor

 This internship helped me grow as an individual. I was given the opportunity to get a taste of real life and experience working and living in a totally new environment. It was difficult for me to live away from family but then I knew that participating in this internship would change my perspective in life, so I did it. When I began my internship, being able to be independent felt very satisfying. I believe this is truly a priceless journey that I encourage for others to step out of their comfort zone – you will never know until you try it.

 While working in the kitchen I was able to meet my colleagues, at the same time made some friends that I now consider as my family. Throughout all the challenges we have encountered such as big parties, busy service, when we lacked manpower, to the simplest things like maintaining cleanliness in the kitchen and inventory. It is essential to work as one team. To be able to help one another in different tasks and learn from each other’s diversity.

 In the first months of my internship I was assigned to work in the Garde Manger kitchen. In this department, I was tasked to create thousands of hors d’oeuvres such as ahi tuna tacos, tarragon chicken in puff pastry, spiced lamb tenderloin on crispy garlic naan bread and seared beef tenderloin on toasted crostini. Some appetizers I was able to make were caprese salad, penne pesto salad, standing shrimp cocktail with champagne aioli, Dungeness crab salad with carrot sauce and lobster shrimp ceviche on grilled plantain. I was often designated to carrying out the dish outs, plate ups and pre sets of salads and giving a hand to banquets during service. Other dishes included were cobb salad with grilled chicken, iceberg wedge salad with bleu cheese dressing, strawberry spinach salad with Meyer lemon dressing and artichoke arugula salad with piquillo pepper puree. During events such as weddings, large companies and foundations for example Hulu, Netflix, World Global Company, Lexus, Play for P.I.N.K., Herbalife, etc. I participated in action stations such as the roasted tomato with mozzarella on grilled crostini, fresh avocado bar station wherein guests have the chance to choose from various toppings and can create according to their taste and made fresh Vietnamese spring rolls (vegetarian, pork chashu and shrimp). I enjoyed creating dishes for the VIPs, I did some fruit and cheese platters for amenities, worked in the fresh mozzarella and burrata action stations, constructed and presented in front of real time customers for menu tasting. I love interacting with guests and I feel my mentors see that in my work as well. They would assign me to work in the action stations for the reason that I can work well and at the same time communicate with the guests and attend to their needs. Not to mention, the happiness I feel whenever I get to perform new tasks and have the best results, to be able to work and meet new people in the industry.

 After 5 months of my internship, I was rotated to Catalina Kitchen restaurant. I was able to rotate to the different stations such as salads, desserts, raw bar, pizza and pasta then to the line in working a la carte and buffet style. It was different from my previous station in a way that we did not have any BEOs also known as Banquet Event Order while in Catalina Kitchen we had REOs aka Request Event Order and ticketing. The buffet style was similar to the action stations we had. At times, we would rotate and help each other’s station where help was needed. I enjoyed the various themes we had every Sunday Supper for example would be Peruvian, Japanese, Korean, Filipino, Hanukkah, etc. As the seasons change, we incorporate the use of different vegetables whether it was spring or winter. Not to mention the use of our farm to table ingredients such as mandarins, avocado, organic eggs, kale, Meyer lemon, cured prosciutto and the different kinds of sea salt including rosemary salt, Meyer lemon salt and smoked sea salt with Chef Bernard Ibarra’s fresh honeycombs from local bees. Working in these kitchens really made me really appreciate the use of the best quality and freshness of each product we use with no waste to also help the environment.

 Having the chance to work with my mentors, I have learned techniques and life lessons that I can practice and hand on to share with my future team in the kitchen. I am proud to have met these people that trained me well, they inspire me to always work the best I could. I look forward in the future to work again with great people like them. I feel encouraged with all the advices and guidance from my mentors wherein I will use this to succeed in what’s to come.

 I am truly grateful for having the chance to participate in this training experience in the USA. This internship let me appreciate more the hospitality industry, the satisfaction I feel during and after service knowing that I have served my guests with my heart. Along the way, I was able to develop a growth mindset to a successful path. The type of mindset wherein it is important to be open to change, be clear on goals and creating a plan of action to move myself forward to my career. This internship program really opened my eyes to all the possibilities what I can do with the hospitality industry and its beauty in the happiness of serving others. I am sincerely excited on what is to come in the future whether on having my next job to when I open my own restaurant and start a business.

 For those who are planning to do an internship abroad or local, always know that there will always be difficulties that you will encounter in life whether at home or in the kitchen – do not hesitate to challenge yourselves. I guarantee you this journey will surely benefit you not only in the long run in your career but also as a person. This was truly a Game Changer.