Home State: WASHINGTON
Employer: RENAISSANCE HOTEL
Job Title: LEAD PRODUCTION COOK
What advice would you give future students?
Listen to everything the chefs tell you, try to be a part of every task, even if you think it's something you aren't able to do. The information they are giving you is valuable and you will definitely use it later in your job. Make sure to take notes and diagrams of everything you see and be ready to get your hands dirty.
What was your favorite memory from attending international air and hospitality academy?
When I got to make a Baked Alaska Cake and then set it on fire as part of the presentation!
What is your favorite thing about your new job?
I love cooking, learning new recipes and/or improving on old ones to create different outcomes with each dish. I am looking forward to learning more about the culinary industry and working my way up to Sous Chef level.
Is there anything you would like to add about your career or training?
I would recommend getting a job at places like The Hilton or Grant House while you are in school. The days with class are tough, but I don't regret getting more time to practice my knife skills and learning more outside of class. Every bit of information you can get is crucial in your development as a chef so, get as much as you possibly can!
Why is Northwest Culinary Institute such a good fit for culinary students across the country?
Culinary school, culinary schools
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