Budding restaurateurs from John Gray High School will get a jumpstart to their culinary careers, thanks to Michael’s Genuine Food & Drink and Ortanique’s Summer Internship Programme. Now in its second year, the Programme is committed to developing young Caymanians by training students in both restaurants throughout July and August.

The Summer Internship Programme is offered to John Gray High School Year 10 and 11 students who have shown an interest in food, nutrition or the restaurant industry both in and out of school, as identified by high school councillor, Ms Paulette Gayle. Six to eight students will be selected to intern at one of the restaurants over two four-week sessions.

“We are looking for students who are conscientious, hard-working and passionate working in in the food and beverage industry,” explains Kristy Rivers, Operations Manager for the restaurants. “We are pleased to be able to run the Internship Programme for the second year in a row and very eager to assist young Caymanians in pursuing their dreams.”

A team from both Michael’s Genuine and Ortanique attended the John Gray High School Job Fair on Friday 17 February to highlight the upcoming internships, interact with students and provide live cooking demos for everyone to enjoy. Ortanique prepared fresh local Tuna Poke (Hawaiian style ceviche) served with local scotch bonnet peppers, avocado and mango, while Michael’s Genuine whipped up soft scrambled egg, made with local eggs and scallions, served on a sourdough crostini. “The students thoroughly enjoyed the presentations, one-on-one time with the chefs and, of course, sampling their delicious dishes,” says Kristy. “Overall, the day was a great success and many students showed interest in the Programme.”

“Offering Cayman’s youth an introduction to the hospitality industry through work experience is now more important than ever,” explains Michael’s Genuine Executive Chef, Thomas Tennant. “Not only for the person who needs the experience, but for potential employers seeking valuable work experienced people –and to the local economy that generates revenue through tourism. By working in the kitchen and helping front of house with events like our Farm-to-Table dinner series, interns will get a well-rounded experience of how a restaurant operates and gain invaluable experience both in and out the kitchen.”

Ortanique Executive Chef Sara Mair agrees the Programme offers students a unique opportunity to gain firsthand experience of working in a busy restaurant. “Students will learn about every aspect of the restaurant business – from hospitality and service skills to food handling, preparation and presentation,” she says.

In the kitchen, interns will learn how to use restaurant equipment and utensils, as well as techniques to create breads, pastries, and sauces. They will learn how to prepare meats and vegetables and how to plate dishes. Interns will also gain front of house experience; shadowing staff, clearing tables and managing reservations. Students will work one-on-one with Executive Chefs Thomas and Sara, who both benefitted first hand from work experience early in their careers.

Chef Sara started her culinary career at Johnson & Wales University. While at school, Sara worked for James Beard Award-winning Chef Mark Millitello of Mark’s Place and worked her way up through the ranks of the kitchen. There, Sara befriended co-Chef, Michelle Bernstein. She later worked as Michelle’s Sous Chef at two hip South Beach restaurants. After four years, Sara went on to be the Executive chef of 55 The Restaurant and then on to be Chef de Cuisine at Ortanique on the Mile in Miami. She spent ten months at Bobolink Dairy and learned how to make 100 per cent artisan cow’s milk cheese. Sara had then intended to move home to Jamaica to open her own dairy farm but plans were put on hold when she was offered a position on Bravo’s Top Chef 3: Miami, where she finished in the top five. Sara reunited with Chef/Owner Cindy Hutson in November last year at Ortanique in Camana Bay.

Chef Thomas began his career in the kitchen at the age of 16 in Miami Beach. He then studied abroad in Switzerland and attended Johnson & Wales University in Miami, followed by a three month externship in Jamaica. After eating at Michael’s Genuine Food & Drink in Miami in 2007, Chef Thomas walked to the kitchen and asked Chef/Owner Michael Schwartz for a job. He has been with Michael’s Genuine ever since and has been at the helm of Michael’s Genuine in Camana Bay since it opened in the summer of 2010.Creating the majority of his dishes around fresh-caught fish, farm-raised meat and locally-grown produce, Chef Thomas is renowned locally for his work with Lionfish, the invasive species threatening the Island’ marine ecosystem.

“The tourism industry is a major economic driver for the Cayman Islands,” adds Chef Thomas. “It is through internships like this that the youth are able to begin a prosperous career that can benefit not only themselves – but their islands, as well.”

John Gray High School students interested in the Summer Internship Programme should contact Ms Paulette Gayle at [email protected] .

For more information about Michael’s Genuine Food & Drink, visit the website at www.michaelsgenuine.com and blog at www.thegenuinekitchen.com .

For more information about Ortanique visit the website at www.cindyhutsoncuisine.com .