My Culinary Journey with Marco Polo

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God puts you where he wants you be at that moment.

It was on the 13th of February when I got a call from Ms. Chona Gamboa, the Learning and Development Manger at that time. She called to inform me that I have a scheduled interview on the 15th. After the interview, I was told that to prepare my requirements since I will be joining the culinary interns of Marco Polo on the 21st of February. I was happy to hear the news since I waited for a few months before I could actually start my internship, but at the same time I was anxious about the people that I was going to work with and with the assigned task that was going to be given to me.

I was first assigned at the Western show kitchen of Cafe Marco.The first week of kitchen duty was a challenge, cooking a variety of egg dishes every morning and making one or two sauces every other day. Aside from the cooking, one has to practice good customer service due to the interactive kitchen set up that we have in Cafe Marco. As the weeks progressed I have come to enjoy the work I do and the people I work with in the kitchen. At the same time, the Chef’s at the Western kitchen taught me a lot of ways and techniques in cooking which. It was a month of cooking eggs, making sauces, cooking pasta, frying tempura and doing the grill during lunch buffet, I have learned to smile and laugh off every busy and tiring day in this kitchen. After a month of being with the Western kitchen, I was then rotated to the cold kitchen, Garde Manger, where salads, hors d’oeuvres, appetizers, canapes, pates and terrines are prepared. During my first two weeks of rotation in this kitchen, I was mostly assigned at the fruit station at Cafe Marco. I did the slicing and prepping of fruits, tossing the salad for guests, refilling food display and I got to learn how to make sushi and sashimi. It was with this station that I was able to receive a tip from...
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