♪
Culinary to me means
bringing happiness to people.
♪
They wanna see that you're
communicating as a team,
that you can work
in an environment
where there's multiple people,
but you can talk to them
while you do your job.
They sit there
and they'll ask you a question,
"What are you doing?"
They want you to be able
to respond to them,
but still be able to do
what you're doing.
They love seeing,
I think, professionals
and when it's a team
and everyone acts the same way.
We're all matching uniform.
♪
ProStart was very rigorous.
We stayed after school
three days a week
for five months
practicing, you know,
going over management
and pricing,
breaking everything down
to the half a penny,
tenth of a penny.
And you're like,
"What's this gonna do?"
and then you get to be
on product and it's like,
"Wow, if we wouldn't
have done that,
it would've changed it all up."
When we got done, I felt
very confident with what we did,
and even if we didn't
get first, which we did,
I still would've been very happy
because I was myself.
I enjoyed what I did,
and even if I didn't do well,
I still had the experience.
♪
All three teachers,
especially Chef Arnao,
have guided me
to where I wanna go.
They have showed me
what I can possibly do
and the different avenues.
If I don't want to become a chef
or go on a cruise ship,
there are so many more
opportunities.
♪
The best part of cooking is
tasting your food that you make.
You get to taste it,
and when it tastes good,
you feel like you
accomplished something.
You know other people are
gonna feel that same way.
Like, "Aw, man, they did
a really good job
at making this,
they took the time,"
and you go out to dinner,
you see people's faces
just light up when
they have dinner.
It's like,
you're cooking for them.
♪
(cheering)
♪
(mixed chatter)
♪
I'm attending
the Culinary Institute
August 23rd for Culinary Arts
and Business Management
for a four-year degree,
and then after that,
I'm hoping to get hired
on a cruise ship
or open up my own restaurant.
(shimmering)
♪
