Essays

Gemi St Paul
As the school is coming to close for the 2008-2009 year, I have had some time to reflect and I can really say I have had a great eye opening and marvellous time here at Johnson & Wales University. Currently, I have begun pursuing my Bachelor's in Culinary Arts and Foodservice Management, and ending this May, will receive my Associates in Culinary Arts.
 
As part of my formal education at Johnson & Wales University, I am currently in three clubs. The international community, where I have met students from all over the globe; Nigeria, El Salvador, South Korea, India and many other countries. It is great community because we find out about each other's background, whilst learning about the United States. Another group I am involved in, is the the National Society of Minorities in the Hospitality Field (NSMH). This is a chapter group in the school and other branches are extended at different universities around the country. This group is geared to helping empowering minorities and providing better chances of getting jobs and great networking possibilities with business places etc.
 
The third group I am involved in is, Special Functions Team, which is mainly for Culinary and Baking and Pastry students. Generally, this group enables us to work various functions of all kinds, from Big Chef Little Chef with children, to school functions, to outside functions as well. One of the activities they have undertaken recently of which I am a volunteer, is Common Threads. This is basically a program started by Art Smith (Oprah's former chef), where we work with underprivileged kids from a nearby elementary school and we teach them how to cook more nutritionally balanced meals. So, that way they not only cook in the kitchen, but they learn how to enjoy healthy food and find out where around the world it comes from.
 
This is a great program and I love working with my kids ensuring they learn but have a good time too.
 
As I am attending school right now, I don't work, but I get experience through Special Functions. However, all what I am doing and learning right now at school as not only improved me, but taught me new skills which I know I will be using and implementing in my day to day work as a chef. 

Thank you for the incredible opportunity CHTAEF!

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