Intern Speak: How Is It To Work As A Chef?
In a group of 10 you will find that most of them are foodies. And because there is so much love for cuisines, ingredients and such a range of options available, humans have successfully transformed this activity of cooking into an art. This art comes to life thanks to the artists - the chefs. Being a chef is not easy. It demands perseverance and sheer love and commitment towards learning the skills.
But you’re loved. Chefs are loved everywhere. That’s why, maybe, they go through so much to become one. There are many hotel management colleges in India and abroad that help students learn culinary skills. But, an internship with leading hotels is what gives the students the practical know-how of working as a chef.
Most hotel management students go through a six-month internship programme. As a student and a trainee, you get acquainted with the front office, housekeeping, F&B (Foods and Beverages) production, and F&B services.
The internship with the leading hotels plays a deciding role when it comes to students finalising their department of work. Those who decide to become a chef need to choose the F&B production department. Let’s find out what these interns had to say about their internship.
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Noufal Kaippally, The Leela
During my second year in college, I interned with Hilton, Cochin. As a student trainee, I was assigned to the HR department of the hotel. They interviewed me to understand my area of interest. If you have interest in learning culinary skills, let the HR know so that you could be assigned more time in the kitchen.
There’s a trainee manager who kept a tab on my internship schedule. You may already know the basics of your subjects and skills when you enter the hotel kitchen. But hotels are massive and there are thousands of people working there, and unlike the kitchen in your college, this is a fully functional and open facility. You are learning while the chefs are cooking the food that’ll be served to the guests in real time. There is no margin for error.
The kitchen area is divided into many parts. For example, the area dedicated to South Indian cuisines will have types of equipment and condiments only to be used for South Indian dishes. Similarly, there will be specialised areas for North Indian and other cuisines. Further, the kitchen is again divided into hot, cold and bakery sections. Some major cuisines like Chinese have their own separate kitchens and restaurants.
In my hotel as a trainee, we had a 24 hour coffee shop plus a kitchen and a live kitchen as well. As an intern trainee, I was introduced to the equipment, kitchen area, ingredient boxes, space management, storage and cooking. Initially, I was asked to assist the cooks and was assigned a chef who was to be my mentor throughout my internship programme.
Getting to cook the dish is an entirely different game. It depends on how good you are when it comes to grasping the series of things that are shown to you by the professionals in the kitchen. If you are learning and your effort is appreciated by your chef, you can make the dish by the end of your internship.
It is only during the internship that students are able to really pinpoint and pick their real interests. It helps you decide which way you want to go. Whether you want to become a chef or manage the front end, only the practical knowledge of internship helps you to decide better.
The size of the hotel can be a challenging part for many students as they make the transition from college campuses to fully professional and functional three to five-star hotels. The fact that hotels have specialised units taking care of trainees, their movements and course-related objectives, helps ease the management-related issues.
You’ll meet other trainees from different colleges working in the same kitchens and hotels. It is an interesting time to network. It just helps you perform better, learn more things and move closer to your career goals.
If you wish to cook a dish by the end of your kitchen time, learn what everyone is teaching you. Whether it’s about space management or filling the ingredient boxes on time, do it diligently. Observe and be attentive when your mentor chef is teaching you.
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Sai Krishna, Wild By Tart
I entered the kitchen as a chef de partie when my internship began. I started working under the executive chef who also trained the sous chef. The first week was spent getting used to the kitchen, equipment and ingredients. It was my job to remember what all is available in the storage.
There are so many ingredients and remembering the exact quantity of all can be challenging. You need to find a way and that too quickly. You also need to learn the art of plating things. The executive chef will prepare the meal, it was my job to plate it right before it reached the table.
As a chef de partie, I had to arrange all the equipment and ingredients for the executive chef before he began cooking. I was in the kitchen as an assistant to the executive chef. It definitely gets hectic to be working in the kitchen, but it’s all worth it. I got to learn a lot.
If you wish to become a chef, be prepared to work hard and stay open to learning. You’ll make mistakes, better own them. Go step by step and slowly you’ll know your craft better. It was this perseverance that pushed me to perform better even when I went on to intern with Darjeeling Express and Rochelle Canteen in London
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The above experiences give a deep understanding of what it takes to intern in a kitchen under a chef. It is so rewarding when it comes to learning the skills and being in an environment where something exciting is happening. You have to put in a lot of effort and it can be challenging in the beginning. Stay at it, learn and enjoy. You’ll have fun!