statement of purpose - aliff overseas · statement of purpose i varun venugopal have successfully...

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SAMPLE STATEMENT OF PURPOSE I Varun Venugopal have successfully enrolled with Business & Hotel Management School, Switzerland to pursue Advanced Diploma in Culinary Management in July ’10 intake. As a graduate of Hotel Management, my primary education has molded me as a professional. My institution has provided me with number of industrial visits (IV), outdoor catering (ODC), training programs. All these positive efforts had given me great exposure to the core areas of management in terms of all the four major departments – food and beverage, front office, food production and housekeeping. Throughout my undergraduate days, I have found the 'food and beverage' subject particularly fascinating. It is a discipline that I consider the heart of the hotel industry. As a matter of fact, I had been greatly influenced by the experience I obtained during my 5 months internship at ITC The Maratha, Mumbai. Here I worked in all the four F & B production outlets which completely varied from one another providing essential knowledge about continental, Italian, Chinese and south Indian cuisines. Both theoretically and practically I was exposed to the entire scenario of management. It was an interesting work place where each day offers new challenges with never a dull moment, thereby making it extremely enjoyable. The industry offers a well rounded personality development for the individual and although there is glamour and show business, there are also a lot of hard work and long hours as well. I had a passion for cooking which made me withstand the work load. Hence it was then that I realized my passion for cooking. My interest lies in European cuisines. Hence soon after completing my degree, I got an opportunity to work with A.L.L Services under 1 Roof Pvt. Ltd as Commis III in Continental Kitchen. It was a good learning experience to independently churn out dishes and assist the chef and understand the aura of continental cuisine. It is understood that the European cuisines are way more different and way better than what is served in India. To learn the European cuisines, much better and to polish my skills and bring myself to complete perfection, I have decided to study in Switzerland. Traditionally Swiss and French Chefs have always been considered the best in the world. I have always admired the Swiss because of the innovative style and clockwork efficiency introduced by them in culinary art. Swiss schools are renowned in introducing the best chefs to the world. Therefore after completing the advanced course, I look forward to come back to India of applying my learnt skills in consultation of improving the standard of European cuisines in India, so that the guest, within the country or international visitors could get the best of European cuisines, without compromising on the quality standards. I am also confident of achieving my ultimate dream of successfully open a culinary institute in India to train aspiring chefs. Varun Venugopal

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STATEMENT OF PURPOSE I Varun Venugopal have successfully enrolled with Business & Hotel Management School, Switzerland to pursue Advanced Diploma in Culinary Management in July ’10 intake. As a graduate of Hotel Management, my primary education has molded me as a professional. My institution has provided me with number of industrial visits (IV), outdoor catering (ODC), training programs. All these positive efforts had given me great exposure to the core areas of management in terms of all the four major departments – food and beverage, front office, food production and housekeeping. Throughout my undergraduate days, I have found the 'food and beverage' subject particularly fascinating. It is a discipline that I consider the heart of the hotel industry. As a matter of fact, I had been greatly influenced by the experience I obtained during my 5 months internship at ITC The Maratha, Mumbai. Here I worked in all the four F & B production outlets which completely varied from one another providing essential knowledge about continental, Italian, Chinese and south Indian cuisines. Both theoretically and practically I was exposed to the entire scenario of management. It was an interesting work place where each day offers new challenges with never a dull moment, thereby making it extremely enjoyable. The industry offers a well rounded personality development for the individual and although there is glamour and show business, there are also a lot of hard work and long hours as well. I had a passion for cooking which made me withstand the work load. Hence it was then that I realized my passion for cooking. My interest lies in European cuisines. Hence soon after completing my degree, I got an opportunity to work with A.L.L Services under 1 Roof Pvt. Ltd as Commis III in Continental Kitchen. It was a good learning experience to independently churn out dishes and assist the chef and understand the aura of continental cuisine. It is understood that the European cuisines are way more different and way better than what is served in India. To learn the European cuisines, much better and to polish my skills and bring myself to complete perfection, I have decided to study in Switzerland. Traditionally Swiss and French Chefs have always been considered the best in the world. I have always admired the Swiss because of the innovative style and clockwork efficiency introduced by them in culinary art. Swiss schools are renowned in introducing the best chefs to the world. Therefore after completing the advanced course, I look forward to come back to India of applying my learnt skills in consultation of improving the standard of European cuisines in India, so that the guest, within the country or international visitors could get the best of European cuisines, without compromising on the quality standards. I am also confident of achieving my ultimate dream of successfully open a culinary institute in India to train aspiring chefs. Varun Venugopal