Dear Reader,
Throughout my 3 years at The University of Utah I have had the opportunity to learn and grow through my many professors, peers, classes, and co-operative education. Throughout those years I have been given challenges such as creating a business plan for my own business, writing a budget for my own non-profit, and learn through my own creative expression.
I have also been given the opportunity to learn through co-operative education. I have had the opportunity to intern with two companies in my time as a student. I’ve learned an incredible amount through mentors and being in “figure it out” situations.
My most recent internship was with Chef Briar Handly of Handle in Park City, Utah. In a short 9 month period of being open, his restaurant “Handle” has won “Top 25 Best Restaurants in Utah” and “Best Restaurant in Park City” by Salt Lake Magazine while also earning a nomination from Food & Wine Magazine as “Best New Chef”. Chef Briar has been and will continue to be my inspiration and mentor throughout my time in the culinary industry.
Here you will several literary works reflective of my growth within and understanding of the hospitality industry. Also, you will find my goals I set at the beginning of my internship and artifacts that support my success within each goal!
Thank you for taking the time to look at my Professional Portfolio and I hope you enjoy!
Cheers,
Sarah
Throughout my 3 years at The University of Utah I have had the opportunity to learn and grow through my many professors, peers, classes, and co-operative education. Throughout those years I have been given challenges such as creating a business plan for my own business, writing a budget for my own non-profit, and learn through my own creative expression.
I have also been given the opportunity to learn through co-operative education. I have had the opportunity to intern with two companies in my time as a student. I’ve learned an incredible amount through mentors and being in “figure it out” situations.
My most recent internship was with Chef Briar Handly of Handle in Park City, Utah. In a short 9 month period of being open, his restaurant “Handle” has won “Top 25 Best Restaurants in Utah” and “Best Restaurant in Park City” by Salt Lake Magazine while also earning a nomination from Food & Wine Magazine as “Best New Chef”. Chef Briar has been and will continue to be my inspiration and mentor throughout my time in the culinary industry.
Here you will several literary works reflective of my growth within and understanding of the hospitality industry. Also, you will find my goals I set at the beginning of my internship and artifacts that support my success within each goal!
Thank you for taking the time to look at my Professional Portfolio and I hope you enjoy!
Cheers,
Sarah