We students had to set in for our journey for a six months internship programme, says Juzelle

Culinary and sports were always what I wanted to pursue my career in. Upon shifting to India, culinary was the preferred choice. Choosing the right stream for my Class 11 and 12 was inevitable as Higher Secondary School in Kuwait had only two streams – Science and Commerce. Hence, choosing the latter was an apt choice for me, as I would get basic business knowledge, which would be beneficial for my future.                                  

In July 2017, during my Class 11 summer vacation, I came down to Goa with the intention of looking out for an appropriate Hospitality Management College. A college that would not only improve my Hospitality and Culinary skills but also focus on my personality and extra-curricular skills.  I have participated in various sports activities and CBSE clusters in Kuwait, which has helped me, build up my overall confidence. Therefore, my parents were looking out for a college where I could not only excel in my career but also pursue my dreams. After searching a lot our search narrowed down to Hospitality Institute in Manora – Raia.

Infrastructure

I was highly impressed with the standards that had been maintained there. As we walked into the campus, training restaurant and kitchens were hygienically maintained which definitely reminded me of “Masterchef Australia” – a program that I loved watching. The whole campus was like a 5 star, clean, beautiful, and achieving an international standard rating to which, I could not believe that I was in Goa. V.M. Salgaocar’s was no doubt the best Institute I had seen and what was even better, it was close to home!

My journey at the Institute (VMSIIHE) commenced with a small introduction and a brief description of the college. Thereafter there was no turning back. On looking into the very fine details that the Institute had to offer, it was decided that I would join VMSIIHE the following year, if I met the criteria i.e; passing with a good percentage.

Admission Process

I opted with the NRI student quota and thereafter it was smooth sailing into the college. My mark sheets and certificates had to be emailed to the Institute for verification. The admission procedures were different for my co-students, who joined from Goa.

Upon my arrival in Goa, a telephonic interview was scheduled in April 2018 with the Marketing Executive, where I had to talk about myself and why I wanted to pursue my further education at the institute and in which field I was interested in. After being shortlisted for the same, all the necessary documentation was emailed for registration.

Before the new academic year commenced, I had to appear for a written entrance exam conducted by the Institute.

First-year journey

The first year was a roller coaster ride filled with excitement and thrill – a balance between studies and extra-curricular activities. Over time the institute has taught me more about time management and how to prioritize myself in setting out my best foot forward. There was a lot of extracurricular activities and competition such as wealth from waste, where I alongside with my friend stood first. 

A theme night was held called the “Great Gatsby” at the institute where I had the opportunity to be the Sous Chef.  ODC in reputable hotels helped me understand how the working environment where leadership, coordination, communication and control were given top priority alongside with the hands-on training executed during the events. In addition, I participated in field sports and won in three events.  I had also actively taken part in our college band as a pianist and vocalist. 

Second-year journey

Before the commencement of my second year, we were taken on a study tour in Switzerland along with the Director, Chef Sebastian and a few selected students.  Here we learned about Swiss culture, cuisine, wines/ alcohol, Swiss cheeses, chocolates and how the hospitality industry works in European countries.  During the second year I was elected as the head chef of the fresher party and later was selected out of a group of students from various academic years for all Goa Chef Competition.

Internship

On completion of the on-campus training, we students had to set in for our journey for a six months internship programme where I was placed at J.W. Marriott Marquis in Dubai, U.A.E.  It was here that I got the first-hand experience of the real world and learned how to work under pressure.  This helped me to sharpen my culinary skills on a larger scale and overall professionally as a hotelier.

Curriculum

In our on-campus curriculum, we had hands-on training in various departments such as Front Office, Kitchen, F&B service, Housekeeping.  To loosen up, we were also taught non-hospitality subjects like drama, appreciation for music and film studies.  However, my favourite subject was the kitchen, where I indulged myself in learning various techniques of cooking.  The “Kaizen Club” was my favourite.  If given a chance, I would have loved to join the others clubs such as “Gardening club” or the “Gavels club”.  

Being a student at VMSIIHE, I have definitely a lot to take back from my time spent at the Institute. It has built up my confidence, teamwork, leadership and interpersonal skills.  It has taught me to tackle any difficult situation in the best possible way.   Hands-on training in the kitchen has increased my passion in cooking.   My teachers have guided and moulded me into a strong person.  I would like to thank Prof. Mirza and the Management for all the support given to me during my internship and especially the concern shown to us students during the pandemic crisis and our safe return back to Goa.

The coronavirus pandemic has brought a big change to the hospitality industry.  Studying online has become a new trend and also has its own challenges.  We are now living in a challenging world where people have to be skilled as well as tech. savvy.  I would like to build my carrier within the culinary field and upgrade myself to the latest trends and modern approach

My future plan is to work in prestigious hotels where I can gain knowledge and expertise as a Chef. To travel around the world, learn about the various cultures, heritage, cuisines, traditional foods, new and innovative techniques in cooking and hopefully someday to start up my very own restaurant catering to healthy food, good service and a cozy ambience where people can come, relax and enjoy a great meal.

About the author

Juzelle Megan Silveira is a final-year BSc International Hospitality Management student at V.M. Salgaocar Institute of International Hospitality Education. Hardworking, dedicated and passionate about becoming a chef and putting soulful food on the plate

 

 

 

 

Note: The views expressed in this article are solely author’s own and do not reflect/represent those of Shiksha