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July marked the beginning of my Summer Culinary Externship at the Sheraton Hotel Birmingham. I find myself pretty excited by the opportunities that await me here at Sheraton. I am working with not 1 but 2 Culinard alumni. In my chain of command are Souse Chef Alfredo Valencia and Pastry Chef Skye Cornwell. I began by being assigned to Casey’s Sports Bar & Grill, one of the Sheraton’s 5 Culinary outlets.

In addition to my opening duties at Casey’s I have the added duties of inventorying the kitchens’ 6 coolers and freezers and keeping them stocked. My knife skills, which I felt were poorly lacking as I left school have improved significantly as has my organization in the kitchen. I’m not saying that those shortcomings have been completely overcome, just improved on.

As part of my daily strives to get to the next level in the culinary field, I have decided to join the American Culinary Federation as a Student Culinarian. I am very excited about being a part of the ACF and its’ various components and competitions. It looks as though ACF certification will certainly be expensive but I don’t see any alternative. I feel that completing my Culinary Arts program and not getting certified would be very foolish

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Comment by Daniel Fleming on January 28, 2013 at 9:45pm

good luck to you sir. remember to always have fun in what you're doing.

Comment by Mark Webster, CEC, CCE, AAC on August 28, 2010 at 12:47pm
Robert,
Best of luck to you and just remember if you ever have questions you have a lot of resources to turn to.

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