Arthur Patrick Success Story
WRITTEN TESTIMONIAL Arthur Patrick Chef Culinary Arts and Food Service Management A wise person once told me, “Once you find your passion your whole world will change” I found mine from an early age. My mother comes from a family of six brothers and five sisters, most of whom love to cook. My uncles especially were excellent cooks, each with their own specialty. I loved being a part of the loud noisy limes with each bragging about his dish. So from a young age I determined to become the best cook in the family. My mom called me the breakfast cook, since I would prepare my own breakfast, using different spices and ingredients and arrange the food on the plate in attractive ways. So growing up I was always in the kitchen experimenting and trying to learn new ways of doing things. On completing secondary school, I was “apprenticed” to the chef at Blue Haven Hotel where I was made the kitchen steward, washing dishes and cleaning, but steadily being taught and learning from the chef and cooks. After only two months I was in the dining room at breakfast, manning the egg station, and being complemented by guests for the omelettes. Another couple of months and I was cooking staff lunches. However, I was still stewarding in the kitchen and received a steward’s wages. I stuck it out, because I so wanted to learn, and learn I did. At the beginning of the new school year I signed up for the Culinary Arts Associate degree programme at the Tobago Hospitality and Tourism institute, but continued to work at the hotel part time. It was hard, but I loved being in the kitchen. When my grades began to suffer, I had to stop working. I received an Associate Degree in Culinary Arts. I was excited to start my career as a chef. With that being said, I have to say that maybe my greatest “lesson of life” thus far came from working at the Magdalena Grand Beach Resort and Golf Course. Magdalena Grand was the old Tobago Hilton which was refurbished and under new management. I applied and was brought on as a Line Cook. This was the test of my life, learning to deal with different types of people in a variety of situations. Sometimes I felt to quit, but kept reminding myself that my goal was to be the best executive chef in a Tobago hotel and nothing was going to stop me. I loved my interactions with the guests and did everything in my power to make them happy and leave the hotel satisfied. Most of all, I had the opportunity to cook great food and utilised every chance to learn something new. But as a month turned into a year, I started thinking more and more about my future in this field. I wanted to be an executive chef but would it ever happen! I looked back on every hotel and restaurant that I worked at in my beautiful country of Trinidad and Tobago and what I discovered sent a chill down my spine. I noticed a trend in the hotel and restaurant industry in my country. I observed that most of our local chefs never made it past the position of sous chef, even with several years of experience, and even if they did, they were underpaid. The majority of executive chefs come from outside of the region, people from Europe and North America. I also realized to really excel in this field I will have to leave the comforts of my country, experience other cultures, and also get a higher level of education. I always believed, for me to be a great chef I must be able to satisfy the global palate. As my mother always told me, “nothing ventured, nothing gained.” I had to come up with a new game plan, so over the next few days as I laid on my bed at night, I thought long and hard about my next move, and it finally came to me, I would have to go back to school internationally and get international experience. I was determined to break the trend in Tobago and probably Trinidad and Tobago. I was excited to share with my co-workers what I had discovered about the industry and my plans for the future. Foolish, foolish. I didn’t expect the reactions that I got – amusement, anger, disparagement, downright hostility. I expressed how I felt to my mother. Being the God fearing woman that she is, she answered and said, “Trust God, say your prayers, keep your plans to yourself and leave it in his hands. We will find a way.” Proverbs 3:5-6 says, “Trust in the lord with all thine heart and lean not unto thine own understanding. In all thy ways acknowledge him, and he shall direct thy path.” My greatest concern was the financing. Our house had been destroyed by fire two years earlier and money was not available. Schools abroad were so expensive. But like we say in Tobago “something will work out” and work out it did. Over the next year, I saved as much money as I could. In July 2013, I applied to do a short course in advanced food preparation for two weeks at Johnson and Wales University in Miami Florida, it was said to be one of the best culinary schools in the world. It was everything that I expected and more, the campus was beautiful, the teachers were friendly and the culinary labs were amazing. I felt like I was in a science lab and not in a kitchen, the equipment was so more advanced compared to the equipment I was accustomed using at my job. Without reservation, I knew that was where I wanted to further my education. On returning home, no time was wasted to apply for the 2014 September (fall) semester. In a few months I got a reply stating that my application was successful,
Continue Reading