Baker College’s Culinary Institute of Michigan, Muskegon, Mich.
Member of banquet/catering team at a multifaceted
establishment in downtown Grand Rapids, Mich.
I chose to do my internship here because one of my instructors
provided our class with a chance to work at this establishment.
I enjoyed my experience and knew it was a company I wanted
to work for. Because of my connections, I was able to land my
THINGS I LEARNED THAT
I DIDN’T KNOW IN CULINARY SCHOOL
A five- or eight-hour class is a walk in the park compared to a
12- or 13-hour day. Titles don’t mean anything unless you can
back it up with skills.
I want to learn as much as I can, travel, and possibly move to
Chicago. Then, I would like to go back to The Culinary Institute
of Michigan to teach.
I wake up feeling as if I have not
slept at all due to my 12½-hour
day yesterday. I fold the laundry I
started last night, take a shower,
quickly check my e-mail and let
my dog out. By 6:45 a.m., I am out
the door headed to Muskegon.
I didn’t have enough time to eat
breakfast at home, so my drive
allows me to have a quick bite on
7: 35 A.M.
I arrive in Muskegon, where
our junior ACF chapter (West
Michigan Lakeshore Student
Chef Association) is participating
in the annual Taste of Muskegon
event. My job this morning, as
a member of the board, is to
ensure that everything is in order.
Most of the preparation was
done last night, and just a few
last-minute touches are needed.
Another member of the board
and I first move a refrigerator
and hot box to our tent area. We
move them one at a time about
a block down the street to where
the event will take place over the
next two days. Then, I ensure that
the kitchen is set and everyone is
organized and ready for the event
to start before leaving for Grand
Rapids at around 8:45 a.m.
9: 30 A.M.
I arrive in Grand Rapids at my
internship. The kitchen is already
buzzing due to the many off-site
parties we are catering today. I
punch in and am asked to small-
dice cucumbers and red peppers
to finish a salad. As soon as I am
done with that, I look over the
last-minute prep list for the party
I am assigned. I work with the
others assigned to the party to
complete the tasks.
We wrap the speed racks and
load up everything we need in a
refrigerated trailer. Once we have
directions, I ride with one of the
other workers to Laketown, Mich.,
where our party will take place. By
now it’s 11:45 a.m.
12: 30 P.M.
We arrive in Laketown just ahead
of the other two members of
our team who are bringing the
refrigerated trailer. There are two
separate parties going on here
today: one is outside in a tent and
the other is inside. The first thing
we do when we arrive is get the
lay of the land. We walk down
to the tented area. The décor
is beautiful, with a fun orange
and pink theme. Once we walk
back to the main building, we
check out the other venue. The
ceremony will be outside in a
garden area and the reception is
indoors. The décor of this party is
elegant. We find where our buffet
tables and action stations will be.
We also turn on the ovens in the
Once the others arrive with
the trailer, we unload what we
can and discover we have had
a casualty. One of the sauces
spilled. Luckily, we have enough
Once the trailer is unloaded,
my first task is to organize
the hors d’oeuvres for the