Internship | aimanhalim

I have to conduct my internship after I finished my third semester in Bachelor in Culinary Arts and Foodservice Management. This is my first internship and did not know what to expect and I am still confuse at that time on which company should I joined. So, I did what any student would do if they were confused which is asking their seniors and lectures. My lecturers have provided me with few options where should I conduct my internship and ask me to send my resume there. One of my chef introduce me to The Westin Kuala Lumpur and said with my attitude and personality I will be great there and been trained by one chef named Chef Rudy Junaidy, the Director of Kitchen in The Westin. So basically I joined The Westin Kuala Lumpur with the intention to be trained by him.

Before I start my internship I have met with Chef Rudy and he had explain to me on what should I be expecting there and ask me what are my expectation there. My expectation on a 5 star hotel is for them to help and groom me on becoming a great chef. By a great chef I mean it consist of everything; not only the cooking, cutting and the mise en place but also how to work in a team, work with large number of customers and the ins and outs of a chef life. Because I am taking my degree right now that means I have to do one practical and one admin task.

On this internship The Westin has provided me with three departments that is Hot Kitchen, Stewarding and Receiving. I will be in hot kitchen for two months, Stewarding for a week and Receiving for a week as well.

Nadodi

I have to conduct my second/final internship in a fine dining restaurant in Kuala Lumpur called Nadodi. Nadodi is restaurant that have a trail of footsteps through the southern lands of the Indian sub-continent has led you here, to a confluence of traditions that make up a cuisine that is as much the product of the nomads that nurtured it, as it is the influences that they picked up along the way.

Fine dining restaurant is always my number one list to work. To have this experience is a blessing. I learned a lot during my 15 weeks here. I met new people, culture and food. It is an eye opener. It is an eye opener because it is very different with what I encounter while I was in Westin. Totally different. When I was in Westin I was in the coffee house. Mass production. Buy ingredients from suppliers that a frozen and pack. Suddenly here I am in a fine dining restaurant where 30 grams of Beluga caviar cost RM 700. Even cumin powder we make from scratch. What a differences. It was a hell of a ride there and I enjoy every second of it. The intensity during service. The storm at 8 pm, the sound of the docket coming out from the POS, the shouting of "oui chef" and many more.

From all this chaos and toughness people ask me why? why endure this kind of work life. My answer is the feeling when the guest comes in the kitchen and thank each and everyone for the good food. They come in the kitchen personally thank you and ask for a picture and whatnot is a feeling i cannot describe. You yourself have to experience it then you will know.

All in all, Nadodi was a blast and I am will miss it.