Culinary Adventures Abroad

After we graduate, we often ask ourselves the question, “Now what?”

At First Gourmet Academy, we have a student from Batch 7 is having her OJT in Bali, Indonesia. Then 2 graduates have an ongoing application at US. Just recently, we received the news that a graduate from Batch 2 got accepted at Marriot Hotel in Florida. This doesn’t end here. These students also asked themselves the same question before. But, they believed that what they’ve learned should be applied in order to further sharpen the skills they have acquired in order to meet their professional goals. We are certain that more of our graduates will have this opportunity that can help them mold their future career as chefs.

With this, we decided to interview one of our graduates who’s currently having her training at Florida for more than a month already.

Shortly after graduating at First Gourmet Academy, Regina Lansang from Batch 3 had the opportunity to apply for a 9-month internship program at Hyatt Regency in Florida. She took this chance and got accepted. Here’s her story.

1. Tell us a little about yourself and your connection to First Gourmet Academy.

Cooking and baking began as a hobby. I was only trying out recipes for my family and friends. After college, I wasn’t sure about the career path I wanted to take so I decided to take another course. Thankfully, my parents supported me with my decision and allowed me to enroll for a diploma course in Culinary Arts at First Gourmet Academy. I chose FGA because of the student-instructor ratio they have. Classes are more personal because the kitchen is not so crowded so you will really learn a lot and have great interaction with the chefs. I also love that our kitchen at FGA has a beautiful view that is so inspiring and very conducive to learning.

2. What made you decide to have your training at Hyatt Regency?

I am actually fortunate that when my application was endorsed to the Cultural Exchange Program sponsor in the US, Hyatt Regency Clearwater chose my application and scheduled me for an interview with their executive chef via Skype video. I got accepted for a 9-month internship that started October 17, 2010.

3. How was your training so far?

So far I am learning a lot especially that I am working at the restaurant kitchen line for lunch. I didn’t have any experience in the restaurant during my previous OJT at The Richmonde Hotel in Manila. It took me a few weeks to adjust and I am still continuously taking in all the experience I can get with this opportunity.

4. Describe your workplace.

The hotel just opened last February 2010 so everything is new. All employees are very friendly and approachable. We have a big kitchen so we’re very free to move around. I find it very exciting to work with different kinds of kitchen equipment and most especially get to use ingredients I’ve never seen before or things I‘ve only watched on cooking shows.

5. Describe a typical day at work.

My shift starts at 8AM until 4:30PM. In the morning, I have to prepare everything we need for the line. After the breakfast shift ends, we move in to set up since we have an open kitchen at the restaurant. There are two sides in the restaurant kitchen, and I work on the grill/fryer side. At the same time, I also do plating of desserts. We serve lunch until 3PM but we still get orders from room service and the bar in the afternoon.

6. Do you like it there?

Yes. Aside from getting a chance to work for Hyatt, I love Clearwater Beach. Since it’s a tourist destination, I feel that I am on a vacation everyday. It is wonderful here and you get beautiful views of the beach everywhere.

7. What are your future plans?

After my internship, I have to go back to Manila. If given a chance, I will try to apply again for an employment opportunity in the US. If not, I will definitely apply in 5-star hotels in Manila since my internship will give me an edge because of the training and knowledge that I gained in Hyatt.

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