Hey, whats up? I'm Kevin, and I'm from California!!
At my high school, which strongly believes in hands-on we are allowed to go out on internships two days of the week during school! During my sophomore year (I'm now going to be a senior) I landed an internship with a professional catering company. At the time I wasn't very interested in cooking, I was just trying to get out in the business world in a hurry. As I progressed through the year I started to discover how much I loved cooking! The people at my internship were very friendly and eager to help me learn, so I ended up staying with that company through my junior year, and got pretty good at cooking! I also took a college class called intro to culinary arts where I learned the major knife skills. By the end of the year I was confident enough to enter a culinary competition at a very nice French restaurant. Although I didn't win, I did very good! But now I'm starting to plan my future which will no doubt, be in the culinary industry. Next year I will be interning at a pretty neat restaurant called Bistro 33, taking "Becoming a chef", and Food Theory at the local community college, and doing a **** of a lot of research on culinary schools!
Any questions? Comments? Words of advice?
Take care
-Kevin
At my high school, which strongly believes in hands-on we are allowed to go out on internships two days of the week during school! During my sophomore year (I'm now going to be a senior) I landed an internship with a professional catering company. At the time I wasn't very interested in cooking, I was just trying to get out in the business world in a hurry. As I progressed through the year I started to discover how much I loved cooking! The people at my internship were very friendly and eager to help me learn, so I ended up staying with that company through my junior year, and got pretty good at cooking! I also took a college class called intro to culinary arts where I learned the major knife skills. By the end of the year I was confident enough to enter a culinary competition at a very nice French restaurant. Although I didn't win, I did very good! But now I'm starting to plan my future which will no doubt, be in the culinary industry. Next year I will be interning at a pretty neat restaurant called Bistro 33, taking "Becoming a chef", and Food Theory at the local community college, and doing a **** of a lot of research on culinary schools!
Any questions? Comments? Words of advice?
Take care
-Kevin
