We are halfway through our culinary education and I just can’t believe how fast it is flying by. We only have twelve weeks left and then after that our three month externship begins. I am so lucky and fortunate to have found a wonderful place of business in the food industry to work for.
After months of researching and interviewing with several types of restaurants, I am happy to say I am now an employee under White Lodging for the Westin Hotel. The Westin has a wonderful reputation and I believe working for a well-respected hotel will grant me multiple opportunities and there is always room for growth. The management and kitchen crew welcomed me with open arms and treated me like I have worked there for years. They are so kind, helpful, and accommodating and I truly appreciate it because I have no experience working in the food industry.
I already feel as if I have already learned so much about working in a well-run, super busy hotel kitchen. It definitely gets a little crazy with all of the running around, but it’s quite exhilarating. On my first day of work, there were two huge banquets going on and I worked an 8.5 hour shift. I honestly had no time to check my phone for the time and didn’t even care because we were so super busy.
Needless to say, I am really enjoying where this culinary thing is taking me. Culinary school has been one of the best (if not the best) investments of my life. Not only am I learning amazing cooking techniques and recipes, I am learning how to be a business woman in this industry and how to market myself. I can’t wait to see where I will be in the next six months- maybe working for the Westin in New Orleans… or even New York City?! Another huge benefit of working in the hotel business is the opportunity for transfer. I have a feeling good things are only in store and with hard work and dedication, I will obtain all of my goals.
Be positive, be productive, and be professional.