18. July 2013 15:00
I began working at Big Cedar Lodge in February as a culinary intern here from Le Cordon Bleu in St. Louis. During my internship I was able to experience several different parts of the culinary industry, all while being on a single resort property. My experiences included working at the Worman House, helping at the Celebration of Tastes food and wine festival, helping open Arnie’s Barn, working in Production, helping some in Banquets, and working in the resort Bakery.
My internship was completed in the middle of June, but I was offered a position and decided to stay here at Big Cedar. Currently I am continuing to work in the resort Bakery and am building on my Patisserie and Baking skills. I can’t even begin to describe all of things that I have learned while being here for the past several months. Every day is different from the last, and I look forward to coming to work every day and seeing what the day will hold. One of the things that I have enjoyed the most about Big Cedar is how every associate is always willing to help someone else out, everyone here is so kind!