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1. Self-Introduction

I am Seunghee Joh. Born on the 8th of January, 1984, I was raised up in Seoul, South-Korea. I began my basic schooling deep interest in art and its forms. Creativity has always been my thing. I wanted to learn the art in every form. I attended high school at Kaywon Art High school, Kyungkido, South Korea. Here, I learnt all forms western art, water painting, drawing, carving and oil painting to name a few subjects. My interest in arts deep rooted even further after high-school. I was extremely enthusiastic about getting enrolled in an art college. But, unfortunately, luck wasn’t with me. Nevertheless, I can’t thank my mother enough for guiding me and letting me explore what I thoroughly enjoy doing. Proper guidance and support from my mother helped me to take right decisions one after another. She made me join Han Yang Women's college, Seoul, Korea. There, I chose Food Nutrition as my major. My interest in art made me choose food nutrition where I could learn about food and experiment. I wanted to experiment with colors, but came across a new life while experimenting with food. It was a new experience for me which I loved so much that I decided to pursue my career in food. During my cooking classes in college I took cooking classes of Korean, western, Japanese, Dessert and Baking classes. I particularly enjoyed western cuisine classes. Soon after my college I went for two certificate courses one from Korea Certification of dietitian and Qualification of Korean cook Qualification of barista and the second from Certifications from Australia Certification of culinary arts from Le Cordon Bleu Sydney. Then I moved further in the direction I had finally chosen. I decided to go to Le Cordon Bleu Sydney culinary arts institute, Sydney, Australia. Here, I pursued my majors in Culinary Arts (French). This school is from France and it provided me an excellent platform to learn about not only Western cuisine but also Western cultures. As I mentioned earlier, while attending high school, I developed significant interest in Western cuisine and Le Cordon Bleu Sydney culinary arts institute provided me the best platform where I got to learn, explore and experience exactly what I wanted. Next I joined Le Cordon Bleu Adelaide Academy of hospitality management, Adelaide, Australia. This was just a next step in the ladder. While learning about different cuisines from all around the world, I developed peculiar interest towards food. After attending LCB Sydney, I began thinking about my career in the long term. I wanted to be in the food industry and devote all my energies to it. For that, I came up with an option to enter the food industry, not as a chef but as a restaurant owner. My determination led me to LCD Adelaide Academy. There, I pursued my majors in the International Restaurant and Catering Management. This seems to be just the perfect place to find how I should take up my career. I have studied a number of courses including, Hospitality Experience, Communication, Advanced Marketing, Quality Service Management etc. I am currently studying an Entrepreneurship and Small Business Management. This I believe is extremely helpful for my future.

I have tried not to focus only on the theoretical side of Catering Management and cuisines, but I also decided to take practical experience along with my education. I served at multiple places; In January 2008 at Blaxand hotel restaurant, in April 2008 at Ryde Sydney as a chef, then in January 2009 - at Chinese Cravery Café. Here, I worked as a waitress, in December 2009 at IZMI Japanese Restaurant. Next I got a chance to join Sheraton mirage Port-Douglas at Port-Douglas QLD Position. Here, I served from July 2010–Dec 2010. Here, I worked at the designation of Food and Beverage Attendant and Banquet Staff Responsible. My job description encompassed a number of responsibilities which included communicating with the clients, general cleaning chores, serving customers, setting up tables, event preparations also training and supervising any new staff hired in the six months I served there. It was an exciting learning experience for me.

2. Purpose of Study (Study Plan)

All the time during the course of my education, which is still in the process, I found Hospitality Experience to be the most fascinating subject. My views about the hospitality industry totally changed after taking this course. Hospitality industry is normally considered being a service industry, which it is certainly not. I learned, I believe, the two most powerful words; Moment of Truth and Realized Hospitality Industry. This changed my views altogether and not only made my ambitions ever more firm to pursue my career in hotel management but also increased my interest in it.

While my work tenure at Sheraton Mirage Port Douglas Resort, I used this concept with my customers. I always tried to make the Moment of Truth; so that the customers believed that Sheraton was the best place they could have ever come at. Working on so many places and interacting with a number of people made me realize two supremely crucial things, the place and ambiance of a place to eat matters a lot. The second most valuable thing is quality of food ingredients. Both these things can make a food place successful and well-liked by customers.

I desire to pursue my career in the restaurant business. I am confident that my ambitions and willingness to excel will take me to the heights. For that, it is particularly beneficial for me to learn the art of management. I have learnt about hospitality and catering, cuisines and food cultures from all around the world, but I still have to learn the art of managing a business. My experience with LCB institutes was exceptionally generous. I believe my vision is clear and straight because of education I got at this institute. It helped me pave out a way for what I want. I want to open up a fusion-style multicultural restaurant. I would slowly and gradually love to take it to an international rank. I would like customers to come to my restaurant, not for only food but the unique experience that they can have every time they visit. It will offer comfort, food of the finest quality with fresh and unique combinations of ingredients. I will put to use whatever I have learnt until now from LCB and whatever I will learn in the future.

For this reason, I have chosen Sookmyung Le Cordon Bleu Hospitality graduate school (Le Cordon Bleu hospitality MBA) in South Korea. The website of LCB says that it has enabled aspiring culinary professionals to turn their ambitions into reality. I want the same thing for myself. LCB has brought me closer to my ambitions, and not only LCB is my way to achieve my ambitions and turn them into a reality. LCB will not only teach me management but also teach me how to take up a new business and be a successful entrepreneur. This will not only be a unique learning experience for me but will also help me discover new ways to enhance my management skills and start my career with a fresh air.

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