When I started at the culinary institute of America I wasn’t sure what I wanted to do. The only thing I knew was I loved food with a passion. Now I’m back from externship and starting to realize what I want to do. During externship I really paid attention to how the organization and the managers in it not only how they treated their employees but trained them. So I have been sitting in class and listening to the lectures and can’t help but think back to how it was done at my externship. When I started there I got an orientation for the first day to talk about how things are done there and what their standards are. I also got a tour of the place and got introduced to everyone.
After I had a break and a meal the chef handed me a towel and a pair of tongs and asked me if I had looked over the menu they had given me I said yes and the chef said good and said welcome to the hot line good luck. At that point I got really nervous because I wasn’t really one hundred percent sure what I was getting myself into. I have had experience on a line before but I wish the chef wouldn’t have just thrown me into the fire so fast. Lucky for my experience I didn’t do that bad I actually surprised the chef. When I look back at that I wonder if he did that because he knew I had experience or because he though well he will get the hang of it. Personally even if I knew somebody has experience I would still want to make sure they knew what they were doing.
So why am I talking about this well when I was sitting in class and we were talking about how important training is it really made me think about my experiences and how most of them were here is a towel and a pair of tongs now go learn and good luck.
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