Minerva's Internship Experience

1772 Words 8 Pages
My internship took place in Sioux City, Iowa, at a local restaurant that goes by the name of Minerva’s. Minerva’s has multiple locations, where it started in Sioux Falls, South Dakota. The restaurant itself is considered an Americano, which serves a variety of dishes from different cultures. The position in which I worked was in the back of the kitchen. I did not get the chance to work on the line as much was I would have liked, where the plates are put together, during my internship. I mainly helped with the preparation work, and I occasionally made some of the desserts while my mentor was sick or on vacation. My job required to make sauces and cut vegetables to be used on the line for plating and for salads. I also had to make the soups …show more content…
I also assisted with several Sunday brunches and different reserved parties. Some of the goals I had for my internship included improving my knife skills, establishing plate presentation, and improving time management skills for food production. It was unfortunate that I did not get to practice my plate presentation as much I would like to but I know there will be more time to work on it in the future. I was able to practice my knife skills about every day I worked. They are not developed as much as Chef’s were, but one day they will be there. I was really excited to develop and see improvement on my time management skills. It was nice knowing what sauces or stocks to work on first and what else I could work on while other things were cooking. Learning this skill was really important to me because I have always had a difficult time figuring out when to have ingredients prepped and when to add them into a recipe. I learned how to improve this skill by watching others and being able to figure out what takes longer to cook compared to other ingredients. These skills have really come a long way, and I cannot wait to use them at home and for what the future may bring …show more content…
One of the first things I learned was that following safety policies is difficult to do in the restaurant business and it’s difficult to make sure all of the employees are following them

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