Background Information
I graduated in 2011 from Belmont High School in Belmont, New Hampshire. In High School I was a member of the National Honor Society, and the National English Honor Society, I was on the Varsity Volleyball team, and I had participated in school drama performances. During my sophomore and junior year I attended a Culinary Arts program at the J. Oliva Huot Tech, where I was the first one to complete the course and earn my chef coat. Even though I graduated from this course my junior year of high school, I would voluntary attend Culinary in the morning of my senior year to further my education. My culinary experience helped me land a job at a seasonal restaurant.
This past summer was my fourth summer at the restaurant. Over the course of those years I have earned the responsibilities to run the shift, place orders, open the restaurant, create and assign a prep-list, train co-workers on all stations, and revised the work schedule. The experience I gained from the culinary class, and working at this restaurant has opened my eyes, and has helped me decide what I want to do with my life and my career.
So here I am completing my second year of Baking and Pastry at one of the top three culinary schools in the US. All I have to say is that my passion for this field and industry has only grown. At New England Culinary Institute (NECI) we focus on hands on experience. Classes can be rather short, but if you put one of us in a kitchen and watch us go, you would be amazed at our skills. These skills of course can always be improved but they have drastically improved over my internship at Kara’s Café and Cakery, and the time I have spent at NECI.
If you have already read over my resume you would notice that I was a line cook for 4 years, and I have interned at a bakery. The reasoning behind this would be that I truly love everything about Culinary. I spend my spare time talking and learning about food. It was very difficult last year when I had to choose between Baking and Pastry or Culinary. Don’t get me wrong, I love to cook savory, delicious food, but it came down to choosing Baking and Pastry because I love the science aspect, and the artistic/creativity we can express. If I had the chance to gain more experience in both fields I would without a doubt take that opportunity.
Thinking about my past and how it has lead up to this, I can only imagine what the future holds for me. I am going to strive to attain experience from the best, and eventually become one the best. Like most people in this field, my long term goal would to eventually own or run a business. I believe that NECI, and the internships I attain will only help be attain those goals.
This past summer was my fourth summer at the restaurant. Over the course of those years I have earned the responsibilities to run the shift, place orders, open the restaurant, create and assign a prep-list, train co-workers on all stations, and revised the work schedule. The experience I gained from the culinary class, and working at this restaurant has opened my eyes, and has helped me decide what I want to do with my life and my career.
So here I am completing my second year of Baking and Pastry at one of the top three culinary schools in the US. All I have to say is that my passion for this field and industry has only grown. At New England Culinary Institute (NECI) we focus on hands on experience. Classes can be rather short, but if you put one of us in a kitchen and watch us go, you would be amazed at our skills. These skills of course can always be improved but they have drastically improved over my internship at Kara’s Café and Cakery, and the time I have spent at NECI.
If you have already read over my resume you would notice that I was a line cook for 4 years, and I have interned at a bakery. The reasoning behind this would be that I truly love everything about Culinary. I spend my spare time talking and learning about food. It was very difficult last year when I had to choose between Baking and Pastry or Culinary. Don’t get me wrong, I love to cook savory, delicious food, but it came down to choosing Baking and Pastry because I love the science aspect, and the artistic/creativity we can express. If I had the chance to gain more experience in both fields I would without a doubt take that opportunity.
Thinking about my past and how it has lead up to this, I can only imagine what the future holds for me. I am going to strive to attain experience from the best, and eventually become one the best. Like most people in this field, my long term goal would to eventually own or run a business. I believe that NECI, and the internships I attain will only help be attain those goals.