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Cocinandos restaurant, led by chefs Yolanda León and Juanjo Pérez, has been the summer internship venue for Marsilio Kunst, a student of the Technical Degree in Gastronomy and Restaurant Service of the Hotel-School of Sant Pol de Mar. Read this article if you want to know how he has lived the experience in this Michelin-starred restaurant.
He has just begun the third and last course of the Technical Degree in Gastronomy and Restaurant Service in the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar (EUHT StPOL). Marsilio Kunst still has fresh memories of this past summer, when he lived his first internship experience outside the Hotel-School facilities.
He chose Cocinandos as his internship destination, a Michelin-starred restaurant led by chefs Yolanda León and Juanjo Pérez and also recognized with two Soles Repsol. “I wanted to live the experience of doing an internship in a Michelin-starred restaurant,” says Kunst. This was one of the main reasons that led him to this restaurant in León (Spain) characterized by a menu based on the seasonal products and the culinary identity of Leon.
“I did an internship both in the restaurant and in the kitchen,” he explains. Participating in the assembly of the tables and the room, doing the mise en place, serving customers and explaining the dishes during the service were his main responsibilities during the internship.
From his experience he highlights the opportunity to “be able to be so in touch with the chefs and see how they work in such a high level restaurant”. And he adds: “Simply being there and being able to see the work processes already meant a lot to me. Everything else I learned was an additional gift.”
From service to customer
Marsilio Kunst’s experience in Cocinandos did not end in his participation as a part of the staff: “It was the last week of the internship and one day we (me and Albert, an EUHT StPOL student who was also doing his internship in this restaurant) were invited to have dinner at the restaurant, with the rest of the guests.” For Marsilio, this surprise dinner was not only “a very nice detail” but also a way to complete the cycle and live the service from another point of view. And he concludes, smiling: “When you are a customer, the service goes by very quickly”.