My Irish skin has always gotten me into trouble, causing many a sunburn and inspiring an endless supply of baseball caps. It seems a natural progression for me to end up living in Ireland for an amazing few months. Ever since I arrived here a few weeks ago, I’ve felt right at home, my red hair a symbol of my heritage. I’ve been mistaken for a native, that is until I open my mouth and start saying things like “cawfee”and “wudder.”
When I heard about the job offer in Dublin, everything else just fell into place
I am able to partake in this amazing experience because of the hard work and dedication of the faculty in Drexel’s Center for Hospitality and Sport Management. Up until October, I had no idea what I wanted my co-op experience to be. In order to maximize the process for a four–year student, I decided to split the 6 months into two. After that decision, I just had to finally pick a job. My professors were there for me, throwing job openings at me left and right (any student will tell you about the seemingly endless industry connections our faculty has), and listening to my nervous rambling day after day. When I heard about the job offer in Dublin, everything else just fell into place. Out of excitement and a touch of insanity, I did not apply to any other jobs, somehow sure that this one was for me. Obviously, I do not recommend only applying to one place, but it seemed to work out and I was accepted!
Long story short, I am living with a host family on the outskirts of Dublin, going into the city for work at an upscale restaurant four days a week. The other three days I am free to travel and explore this beautiful country! The restaurant is called Chapter One, and it holds a Michelin-star for its exquisite cuisine and staff. I feel incredibly lucky to just be in Ireland, much less learning from a handful of accomplished chefs. These men are from all over Europe; with quick feet and quick wit, they won’t hesitate to call you “Yankee Doodle” or “Miss America.” Terms of endearment, I’d like to think. I bounce around the kitchen, helping wherever I can, tasting, learning, and mostly staring in amazement at the impossibly smooth operations of this complex restaurant environment.