May 30, 2014 -
This whole year overall was really great. Having a chance to have all these internships had made me gain more experience. I am grateful to have that these great opportunities that helped me with my career. I know that I am ready to go on with my career after I graduate high school. I got to try out going to college and I thought it wasn't the right path for me and so I stuck with doing internships at fantastic places. Being in the Pathways program really helped me achieve my dreams and goals. I am happy that I chose to be in this program for my senior year. Pathways is a beneficial program and I suggest anyone who would like to explore about careers and what they want to do in life to be here at Pathways. I feel as if we get a head start on what we would like to achieve in life being here.
Friday, May 30, 2014
Friday, May 23, 2014
Thirteenth Week Spring Pathways
May 23, 2014 -
My internship is almost ending at Smash Burger and throughout the time being there, I have learned a lot and I think that it was a good experience. Being an intern there, made me realize I do have good customer service skills. At the Tiburon Peninsula Club, I have been doing the same duties and just yesterday I got to work in the kitchen as a prep cook. It made me very happy that I got to be in the kitchen because I got to refresh my knife skills and it made me feel like I was at culinary school all over again, but I really enjoy that feeling. Yesterday I just found out that I got hired at the Sausalito Yacht Club as an AM prep cook. It makes me happy that I have all of this experience doing all of these internships and it will definitely help me with my career.
My internship is almost ending at Smash Burger and throughout the time being there, I have learned a lot and I think that it was a good experience. Being an intern there, made me realize I do have good customer service skills. At the Tiburon Peninsula Club, I have been doing the same duties and just yesterday I got to work in the kitchen as a prep cook. It made me very happy that I got to be in the kitchen because I got to refresh my knife skills and it made me feel like I was at culinary school all over again, but I really enjoy that feeling. Yesterday I just found out that I got hired at the Sausalito Yacht Club as an AM prep cook. It makes me happy that I have all of this experience doing all of these internships and it will definitely help me with my career.
Friday, May 16, 2014
Twelfth Week Spring Pathways
May 16, 2014 -
This week I learned how to improve on my sense of urgency at the Tiburon Peninsula Club. There was this one point where there were a lot of orders and I felt like I had done a great job! I feel like I'm starting to get used to the feel of moving at a fast pace. This prepares me to have a sense of how it feels like to be at a restaurant where everything is fast paced. Every time the tickets come through, I am immediately prepared to do what it takes to get the food to the person on time. Either tomorrow or Sunday, I am going to start training in the heart of the house and the sound of that makes me thrilled because that's where I want to be! My friend, Danielle who was a graduate at my culinary school also interns with me at the Tiburon Peninsula Club and I asked her how does it feel to be in the back of the house and she tells me that it feels like Jackson Café in San Rafael. While I was at Fresh Starts Culinary Academy, during the last 6 weeks there, I was starting to get a feel how restaurants work because in Jackson Café, all of students got a feel how restaurants work and time is very important.
This week I learned how to improve on my sense of urgency at the Tiburon Peninsula Club. There was this one point where there were a lot of orders and I felt like I had done a great job! I feel like I'm starting to get used to the feel of moving at a fast pace. This prepares me to have a sense of how it feels like to be at a restaurant where everything is fast paced. Every time the tickets come through, I am immediately prepared to do what it takes to get the food to the person on time. Either tomorrow or Sunday, I am going to start training in the heart of the house and the sound of that makes me thrilled because that's where I want to be! My friend, Danielle who was a graduate at my culinary school also interns with me at the Tiburon Peninsula Club and I asked her how does it feel to be in the back of the house and she tells me that it feels like Jackson Café in San Rafael. While I was at Fresh Starts Culinary Academy, during the last 6 weeks there, I was starting to get a feel how restaurants work because in Jackson Café, all of students got a feel how restaurants work and time is very important.
Friday, May 9, 2014
Eleventh Week Spring Pathways
May 9, 2014 -
Today is the day at my internship where I actually get to start working at the heart of the house! I am ready and prepared to be in the kitchen. As working as a front of the house person, I watched and saw how the kitchen was doing and to me, it seemed like it was like Jackson Café where I used to intern with Fresh Starts Culinary Academy. I always thought to myself, "I can't wait until I get to be there and start cooking!" We'll see how today goes, I'm ready!
Today is the day at my internship where I actually get to start working at the heart of the house! I am ready and prepared to be in the kitchen. As working as a front of the house person, I watched and saw how the kitchen was doing and to me, it seemed like it was like Jackson Café where I used to intern with Fresh Starts Culinary Academy. I always thought to myself, "I can't wait until I get to be there and start cooking!" We'll see how today goes, I'm ready!
Tenth Week Spring Pathways
May 2, 2014 -
Today is the second day where I start my internship at the Tiburon Peninsula Club. My first day went well and I feel as if I'm doing a great job. Most of the duties I am assigned to, I have pre-knowledge of because I have done front of the house work at Fresh Starts Catering and also at Smash Burger. There are some new things I am learning, but I am getting the hang of it. Next week, I get to start working in the kitchen. I am very excited to be placed there because that's where I really want to be.
Today is the second day where I start my internship at the Tiburon Peninsula Club. My first day went well and I feel as if I'm doing a great job. Most of the duties I am assigned to, I have pre-knowledge of because I have done front of the house work at Fresh Starts Catering and also at Smash Burger. There are some new things I am learning, but I am getting the hang of it. Next week, I get to start working in the kitchen. I am very excited to be placed there because that's where I really want to be.
Friday, May 2, 2014
Ninth Week Spring Pathways
April 25, 2014 -
Two weeks ago, I started my paid internship at Smash Burger and my position is a cashier and so my job duties are to make milkshakes, serve and bus tables, and take orders. Sometimes I clean tables and clean around the restaurant. I have never used a cash register before until I went to Smash Burger. They taught me about working in the front of the house and hopefully one day I will be able to work as a cook there.
I also got another paid internship at the Tiburon Peninsula Club and my position is a prep/line cook and a server/busser. I'm so happy because this is a perfect opportunity to learn as much as I can in order to follow my dreams. I get to start this Thursday coming up, I'm so excited!
Two weeks ago, I started my paid internship at Smash Burger and my position is a cashier and so my job duties are to make milkshakes, serve and bus tables, and take orders. Sometimes I clean tables and clean around the restaurant. I have never used a cash register before until I went to Smash Burger. They taught me about working in the front of the house and hopefully one day I will be able to work as a cook there.
I also got another paid internship at the Tiburon Peninsula Club and my position is a prep/line cook and a server/busser. I'm so happy because this is a perfect opportunity to learn as much as I can in order to follow my dreams. I get to start this Thursday coming up, I'm so excited!
Friday, March 14, 2014
Eighth Week Spring Pathways
At Copita, we have added new items to the menu and changed things because of the season changing. We changed the recipe for the bunuelos. The regular toppings for the bunuelos are brown sugar and cinnamon, but now we have a new type of coating, but I am not sure what it is. Also, instead of using rompope for a sauce, we use a coconut sauce and a Jamaican sauce too. A new dessert added to the menu is avocado crème brulée. There is a new taco added on the menu and it's a lobster taco with shrimp and chipotle creme along with pico de gallo on top and radishes sliced julienne style. I'm starting to get the hang of remembering the sauces. I want to be able to know all the sauces in and out.
Friday, March 7, 2014
Seventh Week Spring Pathways
My College of Marin Spanish class was overwhelming and I fell way behind. I was taking it for my own enrichment rather than for graduation credits or towards earning a college degree. My passion and my goal is to become a full-time chef, so I have decided to focus all of my energy on gaining as much as experience as I can through my internship at Copita Tequileria y Comida. I dropped my Spanish class and I am mainly working on completing my graduation credits during my time in Pathways.
I'm learning so much in my internship. There are two sauces that I remember how to make by heart. The first one is crèma which requires a whip, sour cream, salt and lemon juice. The method is to whip it together and taste until it tastes good. The second one is avocado crèma which requires four avocados, six cloves of garlic, salt, lemon juice, four cups of sour cream and fresh thyme. You add all of the ingredients into the blender and blend until a thick consistency and blended well.
I'm learning so much in my internship. There are two sauces that I remember how to make by heart. The first one is crèma which requires a whip, sour cream, salt and lemon juice. The method is to whip it together and taste until it tastes good. The second one is avocado crèma which requires four avocados, six cloves of garlic, salt, lemon juice, four cups of sour cream and fresh thyme. You add all of the ingredients into the blender and blend until a thick consistency and blended well.
Friday, February 28, 2014
Sixth Week Spring Pathways
February 28th, 2014 -
At my internship I have learned more about the sauces, for example cream sauces, mole and other sauces. I have been re-reading the recipes and I'm starting to get familiar with the recipes and ingredients. I feel as if I will master everything within six months. I'm pretty good about remembering everything if it's repetitive. The best way for me to learn something fast is by someone telling and showing me how to do it. I really like being at Copita because I am learning more about my cultural food (Mexican.) Copita's food comes from the style of Mexico City.
Friday, February 14, 2014
Fifth Week Spring Pathways
February 14th, 2014 -
I got back my test results and I passed with a B-. I could have done better, but what my problem was is that I needed to add the accents onto the words that needed them. Besides that, I'm learning how to use ser with estar. I created a chart to help me with remembering what word is used with what. I feel as if I need to study more because there will be another test in a few weeks from now.
I haven't been going to Copita lately because it was either a slow day and also because I was sick. At the moment, I'm trying to study the recipes for the sauces they use for all of the entrees. One day I will master them and will be able to know more than I know now.
I got back my test results and I passed with a B-. I could have done better, but what my problem was is that I needed to add the accents onto the words that needed them. Besides that, I'm learning how to use ser with estar. I created a chart to help me with remembering what word is used with what. I feel as if I need to study more because there will be another test in a few weeks from now.
I haven't been going to Copita lately because it was either a slow day and also because I was sick. At the moment, I'm trying to study the recipes for the sauces they use for all of the entrees. One day I will master them and will be able to know more than I know now.
Fourth Week Spring Pathways
February 7th, 2014 -
In Spanish 101, I learned about using ser while talking in Spanish. I sometimes feel as if everyone learns faster than I do and it could be embarrassing at times. The most embarrassing time is when I get called on and I don't even have the answer right away. I'm trying to learn the best I can, but I know it's going to take awhile. Also, I have a test that I took; I'm just waiting for my results.
At Copita, I am learning a little at a time so right now the only items I cook are the churros, quesadillas, buñelos, oyster tacos, pork belly tacos and papas bravas. All of those items require using the cooking method; deep-fry. So when I read the tickets as they come in, I yell out what's on the ticket and I do my job by preparing side items depending on what's on the ticket.
In Spanish 101, I learned about using ser while talking in Spanish. I sometimes feel as if everyone learns faster than I do and it could be embarrassing at times. The most embarrassing time is when I get called on and I don't even have the answer right away. I'm trying to learn the best I can, but I know it's going to take awhile. Also, I have a test that I took; I'm just waiting for my results.
At Copita, I am learning a little at a time so right now the only items I cook are the churros, quesadillas, buñelos, oyster tacos, pork belly tacos and papas bravas. All of those items require using the cooking method; deep-fry. So when I read the tickets as they come in, I yell out what's on the ticket and I do my job by preparing side items depending on what's on the ticket.
Friday, January 31, 2014
Third Week Spring Pathways
January 31st, 2014 -
At Copita, the Mexican restaurant in Sausalito, I'm starting to get the hang of knowing the dishes and what garnishes are supposed to be plated. I'm also learning a variety of sauces; salsa rustica, crema, chipotle crema, pumpkin-seed mole and more. Copita is different compared to working at Jackson Café in San Rafael because Copita has Mexican Cuisine and Jackson Café has California Cuisine. California Cuisine is a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients. Besides delicious ingredients, presentation is critical at Copita and I have to learn the whole menu except for Ceviches and drinks.
Next Tuesday, February 4, we have our first test in Spanish 101 and I am a bit nervous, but I think I can succeed because I've been constantly going over my work I have done in class. I recently learned how to tell time and ask simple questions. Mostly we go over the stuff he taught us from the beginning.
Friday, January 24, 2014
Second Week Spring Pathways
January 24, 2014 -
This week I started my internship at Copita Tequileria y Comida in Sausalito. It is a high end seasonal Mexican Restaurant and they serve lunch and dinner daily. They also have a tequila bar. The restaurant was created by Joanne Weir and Larry Mindel. Joanne is a celebrity chef with her own television show and numerous cookbooks. Larry is an experienced restauranteur and his restaurant background includes Poggio and Il Fornaio. The executive chef who I work with is Chef Gonzalo Rivera. I am working as a line cook under his guidance.
As a line cook, my duties are to plate dishes and make the desserts like churros and buñuelos. I also deep fry the oyster tacos and I make the papas bravas. I also do the prep work like making some of the sauces and it's going great for me.
In Spanish, I am learning about the alphabet, numbers 1-30 and about words being masculine singular, masculine plural, feminine singular and feminine plural.
This week I started my internship at Copita Tequileria y Comida in Sausalito. It is a high end seasonal Mexican Restaurant and they serve lunch and dinner daily. They also have a tequila bar. The restaurant was created by Joanne Weir and Larry Mindel. Joanne is a celebrity chef with her own television show and numerous cookbooks. Larry is an experienced restauranteur and his restaurant background includes Poggio and Il Fornaio. The executive chef who I work with is Chef Gonzalo Rivera. I am working as a line cook under his guidance.
As a line cook, my duties are to plate dishes and make the desserts like churros and buñuelos. I also deep fry the oyster tacos and I make the papas bravas. I also do the prep work like making some of the sauces and it's going great for me.
In Spanish, I am learning about the alphabet, numbers 1-30 and about words being masculine singular, masculine plural, feminine singular and feminine plural.
Friday, January 17, 2014
First Week Spring Pathways
January 17th, 2013 -
So this week I have started attending College of Marin and I am currently taking Spanish 101 with Martinisi and I feel like I'm going to learn a lot about Spanish that I never knew about. I'm really excited because I'm going to be learning how to speak Spanish because I have always wanted to learn Spanish since I was little. My family are Mexican American, as well as me, and I would love to understand the other side of my family when they speak it.
So this week I have started attending College of Marin and I am currently taking Spanish 101 with Martinisi and I feel like I'm going to learn a lot about Spanish that I never knew about. I'm really excited because I'm going to be learning how to speak Spanish because I have always wanted to learn Spanish since I was little. My family are Mexican American, as well as me, and I would love to understand the other side of my family when they speak it.
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