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Personal Statement

759 Words4 Pages

Unfortunately, I have not had the opportunity in working in a restaurant to have gained any real restaurant experience as of yet.
However, I am extremely competent in working in an industrial/commercial kitchen and the duties/responsibilities it entails. From a 3 compartment wash sink to a combination oven as well as the front of the house for when comes to firing a ticket and the courses on the ticket, that are suppose to be fired in the correct order sequence. Even, if there's new equipment that I haven't had the chance to work with that will not diminish my eagerness in learning how to operate it to the best of my abilities. I am willing to come in for a try out to demonstrate my skills and knowledge to show how much of a valuable asset …show more content…

Having to been able to go to one of the best culinary schools in the country was not only a blessing but an incredible life teaching as I am continuing to learn from it every day. Allowing myself to be trained by you would be another lesson in my culinary career that I will be able to greatly benefit from because all knowledge and experience is a great thing to have, regardless of where/who it may have came from. I feel as though you training me will a remarkable journey because I am extremely eager in learning different styles, ideas, and having creativity from others to influence and push me to think outside, around, and above the box of limitations that will allow my abilities and myself to expand to places I could never have imagined. It's not that I want to be a chef, I have always felt that I am chef in my own right. No I don't have Michelin Stars, 5 star ratings or a spread in an esteemed food magazine. What I do have is the knowledge that I have been able to acquire in the years that I have been in school. As I've said any knowledge and experience is good and that I am always willing to learn. For what I have learned from what I knew 2 1/2 years ago is mind blowing. Never would I have envisioned being the first person in my family going to college, not to mention a prestigious one such …show more content…

However, for the 3 major chefs that I have tremendous respect for are my culinary instructors here at Johnson & Wales University. Those chefs are Chef Lawrence La Castra, Chef Michael Skufca and Chef Yves Payraudeau. I have great admiration for these men not solely because of their status and the skills that they showed me, while I was being taught by them. I have a higher level of respect because they showed how to think/ act on how to become a better chef as well as becoming a better person not only for the culinary industry but for the industry of life. For that I will forever have gratitude for these men and the wisdom that they have instilled upon

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