Name: Rod Kevin R. Rivamonte
Course: Grand Diploma in Professional Culinary, Baking and Pastry Arts
Branch: Timog Branch
Internship Venue: Chabozu (Ginza-Tokyo Japan)
Rod Kevin finished his 8 months of in-house training in our Timog Branch and luckily he got the chance to have his internship outside the country. “He is very diligent, faithful and has the attitude to obey the deadline on work”, said his supervisors,
Here is the story of his experience from his internship in Japan.
“My Internship here in Chabozu – Tokyo Japan is considered as my second venue after Amanpulo. I must say that my experience here is very much different from the other.
First, the distance made me miss my family and friends back home wherein I came to a point where I wanted to give up, but I’m really blessed for having a great support system that gave me strength to persevere and pursue my dream.
Second, working hours and work load; we worked 11 hours a day (12pm to 11pm) and 5 times a week in Chabozu. In terms of work load , most times because I would do the mise en place, dinner service and washing of table wares and station by myself.
Third, the intricacies of Japanese Cuisine – I love Japanese food but preparing them is a different thing. We’re so lucky to have been given a chance to explore and work with their flavours. We also got a chance to utilize different Japanese ingredients.
Having said that, I really learned a lot working side by side with them in the kitchen. We do our mise en place from 12nn to 4pm and that includes chopping/slicing different kinds of seafood and cook some of the dishes that will be served during service. That prep time gave us time to hone our knife skills by allowing me to be able to learn to cut efficiently and fast at the same time, explore different Japanese ingredients and work with their unique flavour profile that allowed me to get to know the cuisine deeply. We also got to practice how to work efficiently and fast (time management) because we needed to finish a lot of things in a short period of time since our dinner service started at 5pm and lasted until 12mn. It was also during this time that we not only cooked but also washed the dishes at the same time. We were able to practice different cooking methods and that gave us time to hone our skills. I consider my stay in Ichomen the hardest but I really learned a lot. I was in charge of all the cooking that involved the stovetop , oven, deep fryer convection/ steam oven and salamander while having to wash the dishes in between; so I really needed to work fast and manage my time wisely.
Working in the professional kitchen is really hard but at the end of the day, I feel lucky because I got this chance to do what I really love. In a way, this experience made me a better cook and I’m looking for more. After this internship and graduation I will fly back to Amanpulo because I got an offer to work again in their kitchen. Thank you Global Academy for the internships.”
Rod Kevin’s story is just one of the many more stories that Global Academy help open the doors of opporutnities for their dreams to come into reality.
If you want to know more about our school, please don’t hesitate to call us at 800-5555, email firstname.lastname@example.org or visit our website at www.globalacademyph.com.
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