Student Information

Student Name

Anya Peters

Email

aaajp23@yahoo.com

Academy

Engineering

Internship Information

Company/Organization: Milk River

Mentor(s):La-Niece Lyew

Topic of Internship

Chef Intern

Background Information

Milk River is a Brooklyn Neighborhood Restaurant featuring a Caribbean/Asian inspired cuisine incorporating Chef/Owner La-Niece's Jamaican and Chinese background. Located on a non-descript industrial block, the bi-level restaurant, bar, lounge and venue is a neighborhood oasis. Milk River’s goal is to serve remarkable dishes and cocktails. That the menu and refreshments we offer meets the highest standards of quality, freshness and seasonality and combines both modern-creative and traditional styles of cooking. Our mission is to consistently provide our guests with impeccable service by demonstrating warmth, graciousness, efficiency, knowledge, professionalism and integrity in our work. To have every guest who comes through our doors leave impressed by our employees and us and excited to come back again. Create and maintain a restaurant that is comprehensive and exceptional in its attention to every detail of operation. To provide all who work with us a friendly, cooperative and rewarding environment that encourages long- term, satisfying, growth employment. To keep our concept fresh, exciting and on the cutting edge of the hospitality and entertainment industry. To be a giving member of the Brooklyn community and to use our restaurant to showcase the Chef/owner roots.

Summary of Internship

Every Thursday, I have the unique opportunity to get hands on experience in the restaurant industry as an intern for Milk River in Brooklyn, New York. Unlike a traditional classroom, I can see just what I may get into as a chef in the restaurant world. Every Thursday, at 3:00 PM, I walk through the doors of Milk River, greet my fellow coworkers and promptly get dressed into uniform – a chef jacket, chef pants, head covering, and no slip shoes. I then proceed downstairs to the kitchen to see if the line cooks or prep cooks need help preparing for the nights service. I do various tasks that has taught me how to quickly and efficiently prepare food fit for the paying customer. I may mince vegetables, clean seafood, cook the pastries for the night, and create sauces and juices. As time passes I have had less supervision and more independence to do these tasks. I now have a small notebook with recipes and measurements I will need to know in case anyone needs a sauce, marinade, or cake to be made. As weeks pass by, I find myself becoming more familiar with the names of ingredients, tools, and kitchen appliances as well as learning new ways to cook meals. This internship has proven itself a rewarding experience and I am blessed with new experiences, knowledge, and a wealth of restaurant industry connections

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