My experience at NCH was so nice. To be honest, I was not expecting it to be that good. The environment of work is enjoyable, the location is amazing, and everybody wants you to have the best experience possible. It was with pleasure that I woke up every morning knowing that I was going to work in NCH. I am proud of having been part of this team.
During my internship, I learn a lot of techniques, I was able to improve my skills, but the most important thing they taught me is more about how to work. I learn a lot about consistency, efficiency, precision and organisation. That is very useful for me nowadays whenever I enter a kitchen.
Service was probably my favourite part of the internship as you can really feel all the efforts you put in since the beginning of the day becoming a plate and make customers happy. I also really liked the intensity of it, as it taught me to stay focus, even if service can be six-hours long. The interactive part with guests is also very interesting and make it special for everyone.
The work atmosphere surprised me. It was probably one of the things that made my experience so unique. As soon as you work is well done, you are on time with your mise en place and you do not forget that you are mainly here to work, you can really find ways to have fun and enjoy your time with other chefs. Everybody cares for you, and once you understand that, and can give this care back, I promise you will not regret your choice. Every single day was better thanks to the team. Another thing that I really appreciate was the fact that there is always someone to help you if you are late, or having difficulty with something, because teamwork makes the dream works.
The restaurant completely meets my expectations of a Michelin starred restaurant in terms of rhythm, precision, consistency and creativity. From an external view, it has everything you could expect from a Michelin starred restaurant. But once you sneak in, it feels like you discover another world. To be honest, I really did not expect to be that much respected and considered. I never felt as someone bothering them because I did not know something or because I was asking questions. I felt the contrary, as I was more than welcome to.
Everyone in the team wants you to give your best and be better every day, so from the first day until the last, they have been so supportive and helping whenever I needed. They taught me so much, and they were always free to answer my questions, or show me how to do something better. If you show that you can receive it, they will give you trust and responsibilities in your everyday work. They also made me understand their mindset, saying that ok is not ok, and good is not good enough.
I would 100% recommend this internship to other chefs for several reasons:
- The team and the atmosphere deserve to be experienced
- The location and the restaurant itself are beautiful
- The concept is so unique by using fire in different ways and in every dishes. That is very attracting and allows you to use technique you will probably not use in most of the restaurant
- If you are not from there, you will discover so much about Estonia and its culinary culture and history, that you probably do not know at first.
- In the end, I would say that if you never worked in a Michelin-starred restaurant, this is a good one to start, and if you already had this opportunity, this is a good place to keep improving and practicing while enjoying yourself and taking part into this big family
Apply for the position intership!
Ranna tee 3 12112 Tallinn
Telephone: (+372) 58535881
E-mail: nch@nch.ee
Company data:
OKO Restoranid OÜ
Ranna tee 3, Tallinn 12112
Reg. no. 12046361
VAT no. EE101423890
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