Arvin Hernaez Winter 2019 Blog


by Arvin Hernaez, March 24, 2019

This has been an incredible journey.  My last quarter at Kendall was my internship at Ironside Fish and Oyster in San Diego, California, and it has been quite an experience.  The move to California was a big step to moving into my career goals. I’ve always had a passion for seafood and being able to work in San Diego has allowed me to learn and work with some incredible seafood.

In my time at Ironside, my chefs have let me come along with them to the go to the harbor and meet the fisherman and even help butcher the fish.  I’ve be able to help breakdown Bluefin Tuna, Big-Eye Tuna, Halibut, Kampachi, and even Mako. These experiences have enhanced my passion for seafood.  I am so fortunate to have the opportunity to learn about the fish, and hear about the fisherman’s’ tales of how to catch the fish and where to catch them has been enlightening and extremely educational.  The better I understand how fish are gives me more insight of how to use the fish and when to use different fish as a chef.

The chefs have also really been expanding my knowledge of flavors.  They have had me try so many things that I had not experienced before. For example, they had me try raw tuna bone marrow, and it was one of the most interesting and flavorful things I’ve ever had.  It is hard to describe but, imagine a pocket of water with the cleanest taste of the ocean. It was briny and refreshing at the same time. Opportunities to taste things such as the tuna bone marrow has enriched my knowledge of what seafood can be, and I feel with the the continued tutelage, I can only become a better culinarian.

I have been truly blessed with the opportunity here at Ironside, and I am excited to announce that I will continue here as a line cook past my internship.  Although my road at Kendall has wrapped up, my career path to becoming a chef is just beginning and I am forever grateful to Kendall College, my peers, chef instructors, KCT, and all those who’ve impacted me to become a better culinarian.  I like to especially thank Chef Ryan who referred me to this internship. I would not be where I am without your direction and tutelage. With that said, I’m ready to make the most of this opportunity, and hopefully make Kendall College proud.

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