Great beginning of my Michelin Star Internship

Hello, everybody. Finally, my internship started and I am so happy because of that. So first week is done and I would like to share with you how it was hard and amusing at the same time.

It should be noted that institute gave us three weeks for resting before this internship (what is so good). Therefore, rested and refreshed I went to my place of appointment, Ritz-Carlton Abama, Tenerife, Spain. It took 24 hours to get from my home (in Ukraine) to hotel (Abama).

Flight: Kiev-Amsterdam-Madrid-Tenerife.

Then two buses from airport to hotel.

Plus my luggage was lost but I enjoyed unsurpassed views all the time.

Now I am feeling like in heaven.

What is Tenerife in general? It is the largest of the seven Canary Islands of Spain. Tenerife sits in the Atlantic Ocean just off the coast of North Africa and enjoys eternal sunshine – one of the reasons that makes this beautiful island such a hotspot for millions of tourists every year.

As was said my first culinary internship is held in Ritz-Carlton, Abama. The motto is "We are Ladies and Gentlemen serving Ladies and Gentlemen" (sp. "Somos Damos y Caballeros al servicio de Damos y Caballeros"). In general, the Ritz-Carlton Development plan for Trainees, which has been carefully designed for students who have expressed their willingness to live and embrace The Ritz-Carlton philosophy through job training. And now I am part of this family. I am with two more students from same institute. It is so good that we are living first month in the hotel. But already now we are looking for the apartment.

The resort has 10 restaurants, two of them have Michelin stars. My one is 2 Michelin star VIP restaurant M. B. (Martín Berasategui). The only 2 Michelin star restaurant on Tenerife. To start working in the restaurant we prepared a lot of document NIE number, Social security number ect. During preparing this stuff we explored the island and fell in love with it more and more. So we didn't lose time and had a lot of fun.

Then the long awaited internship started from Orientational day. The big team of hotel show and explain us a lot of important stuff. And then we met our chef Erlantz Gorostiza. He gave us M. B. uniform, showed the kitchen, introduced us with really friendly team and explain our schedule. The restaurant has dinner service from 06:30 to 11:30 pm and is closed on Sunday and Monday. Sure we start work earlier and finish later to be perfectly ready for service.

As I was in the kitchen during only one working day I will share my first experience in the next post of my blog after spending more hours in the kitchen during this week to understand more and more philosophy of my new working place.

Thank you for your time and hope you will like it.