A Happy Announcement

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.




You might also like

Comments (2)

  • Ken Romero 7 years ago Reply

    Morning Jill. Glad to see you have your blog up and running. I’ll be one of your first subscribers!

    S@ltNP3ppa 7 years ago Reply

    Thanks, Ken! Very much appreciated!!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.