KEY POINTS:
Dona White
Chief Executive of North Port Events
What was your first job?
I was a prep cook at Rose's Landing Restaurant in Morro Bay, California. I was 16 and worked after school and weekends. The kitchen was in the basement and my tasks involved preparing salads, pre-battering fish, making shrimp cocktails and lots of cleaning.
Did you enjoy it?
I enjoyed the camaraderie with the kitchen crew and working with food. Because we were far away from the diners, you didn't really get a sense of them enjoying your food, which was disappointing. We had a sound system and could listen to music so the time went quickly.
What did you learn?
I learned about handling knives and the key methods of the slice and dice. I learnt safety, cleanliness, how to cook a steak, what happens if you leave a fry pan with oil on the cooktop flame. And I discovered the relaxation of preparing food, something I enjoy to this day.
What was your boss like?
He was the head chef and part owner - a bit of a chauvinist, but he had a sense of humour and took our training seriously.
Advice for someone starting out?
Every job offers a lesson, no matter how mundane the task. Welcome it with enthusiasm and, even if it's not related to what you want to do, give 100 per cent. Over-deliver on expectations.
For more information about the Food Show in Auckland, visit www.foodshow.co.nz.
