Experiencing the kitchen from the inside
A conversation with Verónica Caldela, a Culinary Arts student, about her first experience at a Michelin-starred restaurant.
Verónica Caldela, a fourth-semester student in the Culinary Arts program, has stood out from the start for her spirit of service, calm demeanor, and attention to detail. When talking to her, her eagerness to learn from everyone she meets is evident, and her face lights up when she thinks about the opportunities she has seized and the dreams she is pursuing.
In this interview, Verónica shares her experience interning at Le Chique, a restaurant recognized with a Michelin Star and ranked 64th in the Latin America's 100 Best Restaurants, whose chef, Jonatan Gómez Luna, was honored with a knife in The Best Chef Awardsglobal list.
With enthusiasm and sincerity, she tells us how she experienced this chapter, which marked a turning point in her culinary training.
Verónica, first of all, tell me, what motivated you to pursue this career?
I made the decision because I love everything that happens around the table. To me, sharing a meal is a very intimate moment where we connect, and I love the idea of being able to create those experiences.
You're in your fourth term, which means you've already had the chance to do your national internship. How were you feeling before you started? Were you excited, nervous...?
Honestly, I wasn't nervous; I was more intrigued and expectant to see what was in store for me and what the process would be like. I knew I was going into the internship to learn and get a taste of everything, so I was focused on that.
Where did you choose to go?
The restaurant Le Chique, which is in Puerto Morelos, near Cancun, and honestly, it was 10 out of 10.
Why did you choose that place?
I chose it because I knew I wanted to do my internship outside of Baja California, and among the many options the school gave me, there was Le Chique. I had already been following Chef Jonatán Gómez Luna’s career, and I found his concept very interesting. That, combined with his Michelin star, convinced me it was a great opportunity. Plus, very importantly, it was near Cancun, a place I love.
What was the process like to make it happen?
It was super easy. I thought it would take a little longer, but they gave us clear instructions from the start. It was enough to just gather my documents, and Culinary took care of securing my placement.
Once the day arrived and you showed up at the restaurant, what was your first impression of the place? Was it what you expected?
I remember feeling very calm that day. I didn't have any expectations because I thought that might work against me, so I arrived relaxed and received a very warm welcome. A chef greeted me, gave me a tour of the restaurant, and assigned me an area. I think there was great communication from the start, and that made me feel secure.
Did you notice any difference between the school environment and the professional world?
I feel they go hand in hand, because in school they teach us to be organized, to be mindful of time, to keep our workspace clean, to handle ingredients correctly, and to respect the product. And when you're in the restaurant, you realize the value of what you're learning, because having that discipline helps you work better and improve in every aspect.
Do you think Culinary helped you arrive with the necessary skills for these first internships?
Yes, and that was a huge advantage for me. Before starting at Culinary I had already worked in kitchens, and I can tell you that the structure the school provides helps a lot. It gave me more confidence, security, and agility.
What was your specific role?
My job was to handle all the production for the dishes assigned to me—three appetizers and one main course. I had to make sure nothing was missing and have everything ready for service, during which I also helped plate the dishes.
What did you enjoy the most?
Definitely the work environment. There was great communication and we all got along very well. Most of the people there were interns; there were maybe five permanent chefs and about 12 interns, so we were all on the same page.
What was the most difficult part of your internship?
Getting into the restaurant's rhythm. At first, it was a bit complicated to keep up with the pace. I started in the hot station where we served appetizers that had to go out as soon as guests arrived, and it was crucial to learn how to listen, pay attention to the orders, and coordinate with my teammates so we could deliver on time without disrupting the flow.
And what did you like doing the most?
I really liked Mondays, which were dedicated solely to production. Since there were no guests, I could really focus and piece together a puzzle in my mind, organizing everything I needed to do to cover the entire week. It was very satisfying to finish on time.
What was your biggest takeaway?
Stay disciplined and always be open to learning from others. It’s well known that there’s a lot of ego in this industry, and I believe you have to be aware that you don’t know everything. There are people with a lot of experience, whether they are younger or much older, and if you let them, there will always be someone who can help you grow.
Now that you’ve finished this stage, do you feel your skills have improved?
Yes, of course. I reinforced what I learned from the very first semester—the foundations of cooking. I’ve also noticed that my classmates and I are more organized and a bit faster in our tasks. When you return, the difference is immediately noticeable.
Do you think this experience helped confirm that this is what you want for your life?
Absolutely. I enjoyed it so much; at no point have I regretted the decision I made to study for my Bachelor’s Degree in Culinary Arts. I feel that the more I learn, the more I enjoy it. Every day I improve at something, and I’m never bored.
And one last question, Vero: what are your plans for your next internship, and have you thought about your goal once you graduate?
For my next internship, I’ve thought about going to Europe. To be more specific, I’m considering some three-Michelin-starred restaurants in Spain, such as Celler de Can Roca and Quique Dacosta, but I still have time to decide.
And when I graduate, I am very clear that I would like to continue learning, if possible, outside the country to experience other cultures, ways of living, and ways of working. And perhaps later on, I’ll focus on strengthening the administrative side of the career to open my own business.
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Verónica’s story reflects the value of constant learning and a passion for gastronomy. Her time at Le Chique not only strengthened her skills but also reaffirmed her conviction that cooking is an art perfected day by day through discipline, curiosity, and humility.
If you feel inspired by this interview and would like to know more about the Bachelor's Degree in Culinary Arts click here.
