In my internship I had several responsibilities, they ranged from quality control to sanitary advisement to growing my personal relations with the guests. With the quality aspect I focused on the food and it’s preparation to both look and taste as good as possible. The sanitation tasks were simpler to me, many of these responsibilities dealt with proper cleaning and storage. Lastly forming the personal relations wasn’t too terrible, I had to better learn communication methods and the proper way to both get ideas across and receive them from friends (guests).
I was able to formulate my own recipes from scratch and transform the thoughts into real food plates. It was challenging to me because of the size of the facility I worked in and around, with others who were working too. My favorite one dish I prepared was my hickory braised short ribs that I finished with a bed of noodles and a balsamic reduction. This was one of the most trying foods to cook, working with my coworkers proved to be difficult this day that led up to service.
What advice would you give?
Never think what your doing is less than someone else. Every opportunity can be trying, but it’s that possible difficulty that helps you grow and develop further. From the experiences you can’t know what will be until you’ve completed it and everything’s said and done.