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Middletown Transcript
  • Q&A with Holly Rogers, intern at Momofuku Seiobo in Australia

  • A St. Georges Technical High School graduate currently studying culinary arts at Johnson & Wales University, Holly Rogers returned to her native Australia this week for a six-month internship with Momofuku Seiobo in Sydney, one of 15 restaurants owned by world-renowned Korean-American chef David Chang.
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  • A St. Georges Technical High School graduate currently studying culinary arts at Johnson & Wales University, Holly Rogers returned to her native Australia this week for a six-month internship with Momofuku Seiobo in Sydney, one of 15 restaurants owned by world-renowned Korean-American chef David Chang.
    Q What do you enjoy about cooking and how did you end up pursuing it as a career?
    A I just love the excitement that it brings. No matter what you’re doing, you learn something new rather than doing the same thing all the time. I got into it when I was much younger and my mother would let me stay home from school to cook all day long for special occasions. I just really enjoyed doing that, which is how I decided to apply to St. Georges Tech. Once I got in and got to experience what it was like in a real kitchen, that’s when I decided what I wanted to do with my future.
    Q How did you end up getting an internship at an highly-rated restaurant in Australia?
    A I was born in Australia and my family moved to the United States when I was about six months. I’ve been back about five times and when it came time to look for an internship I was hoping to find something that would allow me to reconnect with my culture. I made a bunch of calls, but no one got back to me until about a month ago. That’s when I heard about an internship with the Momfuku restaurants in New York, and I asked them if I could intern instead at their overseas location. They said yes and now I leave on Tuesday.
    Q How will interning in Australia affect your studies in Rhode Island?
    A In addition to the internship, I’ll also be taking two classes online and then returning in the fall to continue school. With the program at Johnson & Wales, I should be able to finish in 2015 with an associate degree in culinary arts and a bachelor’s degree in food service management. Then I plan to get my master’s degree in teaching/education by 2016.
    Q What do you plan to do after school?
    A There are a lot of things on my list, but I’d really like to work in the industry with a catering business to get some experience. Then, I’d like to come back to Johnson & Wales to be an instructor there.
    Q What’s your favorite dish to prepare?
    Page 2 of 2 - A I don’t really have one favorite, but Asian cuisine really interests me. That’s why I think this internship could open some doors for me to learn about that culture.
    MORE ABOUT ROGERS
    AGE 20
    HOMETOWN Middletown
    FAMILY Mom, Cindy; Sister, Abbey, 23; Brother, Aidan, 21
    EDUCATION St. Georges Technical High School, Class of 2012; currently working towards an associate degree in culinary arts and a bachelor’s degree in food service management, both from Johnson & Wales University in Providence, R.I.; plans to earn a master’s degree in education from Johnson & Wales
    CAREER Food prep/hostess internship with 1861 Restaurant in Middletown, 2012; Internship at Momofuku Seiobo in Sydney, Australia, March to September, 2014
    FAVORITE TV SHOW PBS’s “The Mind of a Chef”
    HOBBIES Attending culinary events, cooking with friends and going to culinary markets
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