The placement at the Burgenstock Resort in the Verbena Restaurant has provided significant experience as far as the culinary profession is concerned. As a student, the concepts that are usually learned tend to be theoretical, and hence establish the significance of the internship as a platform for real-time application. Interestingly, some of the essential components that were learned before the attachment at the Resort proved imperative during the particular experience. It was possible to realize the extent to which aspects such as teamwork and cooperation assume an imperative role in the hospitality sector.
One of the key influences that derived the need for collaboration involved the busy aspect of this environment. Even though personal experiences in local and international culinary settings have illustrated this particular dimension, the setting at the Resort was significantly demanding and exhausting. Nonetheless, the construction of proper schedules, the allocation of duties evenly, and cooperation with other novice and experienced chefs enabled the performance of all expected obligations effectively. Consequently, the tasking nature of the setting at Burgenstock generated several values that proved instrumental during the placement. Active listening skills and cultural sensitivity were some of the strengths that were realized at the time of the internship. Other values that were evidenced include the desire to learn, dedication to quality, organizational skills, flexibility, reliability, and leadership, particularly in busy situations.
Despite these strengths and aptitudes that I gained from the placement, it was possible to recognize some of the areas that require improvement in the long-term. One particular field is the lack of adept upselling skills. Even though personal experience is based on culinary skills, the placement emphasizes the production of a well-rounded professional. Nonetheless, this field will be enhanced by increased training and instruction, which will primarily focus on the basics and the most effective approaches of upselling in restaurants. Presently, the primary goal involves completing the Bachelor of Arts degree, which is supported by a complete appearance in all classes, full participation in assignments and examinations, and consolidating with peers as well as instructors in order to attain considerable merit.