ISSUE NO. 3 | MARCH 2022
GAZETTE b lu C y t li a it p s o H by Acsenda
TURNING POINT: MY TRAVEL FROM INDIA TO CANADA p. 22
THE ART OF LIVING IN THE MOMENT
MEET CHEF DIEGO, FROM ROSEWOOD HOTEL GEORGIA
COVER PHOTO BY VERONICA MOSQUEDA
CONTENTS pg.3
pg.6
THE WAY WE ARE
MEET YOUR FRIENDS AND PEERS
The art of living in the moment
Turning point: my journey from India to Canada
pg.4
pg. 10
OUT & ABOUT
PROFESSIONAL TALK
Meet Chef Diego, from Rosewood Hotel Georgia
My internship story
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PHOTOS BY VERONICA MOSQUEDA
THE ART OF LIVING IN THE MOMENT - YUNONA GOGIA, BHM TEACHER
A 22-year-old person named Alex told me once: to write a story successfully, all one has to do is to become a key part of it. This puzzled me, and I objected: isn’t planning what to write and the ability to build a logical structure also important to start with? My young opponent categorically disagreed, arguing that only a heartfelt involvement can produce the result that will make the story credible and interesting. To this, I asked, how to become an essential part of the story – to be one of the main characters who captivate the readers? Alex replied, “You can do that or be the storyteller who witnessed everything with his or her own eyes as if it happened for real and left a profound impact on everyone, including the storyteller.” This conversation made me think – isn’t it true about many situations in life when we are experiencing something in a slightly detached way:
We plan well, study the courses to earn marks and graduate, find a job and then fast-forward the reality to the point when we will finally find a better job? But life is here and now, and the story unfolds and involves us as we live through it. So when we work on a creative project or study a subject, we are the main characters and the narrators, and, actually, we are the story. Besides, life is better and more interesting than any attempt to capture it on pages of a book. So Alex is right: everything happens for us and with us; even a teacher suddenly appears with all the good knowledge and a PowerPoint when we open the door into that classroom.
"But life is here and now, and the story unfolds and involves us as we live through it."
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- GABRIELA BANOS
- Well, Reflections at Rosewood Hotel Georgia is a pop-up restaurant that is open for spring-summer and the beginning of winter, Which means I get the privilege to change the menu into whatever is trending every season, giving me the opportunity to keep learning from others and myself, when I'm not working in Reflections, I'll be working on this beautiful lounge called 1927. What is your favourite dish to prepare?
-To prepare and to eat, I would say French onion soup; it has it all, classic, simple, savoury and cheese.
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MEET CHEF DIEGO, FROM ROSEWOOD HOTEL GEORGIA
Tell us about the cuisine at your restaurant.
Do you have a favourite season or ingredients that you look forward to working with every year?
- Spring and summer are usually the best seasons to get the best ingredients from our local farmers, but I think BC mushrooms have a lot to offer; mushroom season can go all the way to fall. What chefs and cuisines inspire you?
- The chef that had more impact on me was the Maitre Cuisinier de France(MCF), Olivier Lombard. Thanks to him, I have the bases for a fusion between French and Mexican cuisine. What is your favourite place to dine in Vancouver?
- At home, I love when my wife cooks for me. How do you think your future as a chef will be here?
- The future looks great and promising, but I'm not in a rush to find out. I know great things are coming my way.
Don't forget to follow Diego's Instagram account! @chefdiegodelpaso His feed is filled with delicious culinary inspiration, and you'll also get a peek at the future seasonal menu he is currently designing.
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To enjoy the food created by Diego at Reflections, visit www.rosewoodhotels.com to check the upcoming season hours and book your spot once reservations open.
MEET YOUR FRIENDS & PEERS Turning Point: My journey from India to Canada
- PRABHJOT KAUR
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The feeling of moving from one country to another would be different. Somewhere along the way, there is the joy of new experiences and the sorrow of being away from family. Following this path of happiness and sadness, September 1 has finally arrived, the day I would embark on my journey across the seven seas. I am married, so I had to move away from two families. It isn't easy, but I have to do it. Tears of happiness and grief were falling from my eyes, and I started my journey from Delhi's airport. When I was away from the eyes of my family, I reminded my heart that this journey was for my career; I had to move on. The Covid 19 era was in full swing at the time. Due to the ban on flights from India to Canada, my trip had to go through some countries. My flight was from Delhi was to Doha. I had to stay there for 3 hours; I spent three hours looking at that country's airport. But I had no idea what was going to happen to me. There would be a security check when I was about to leave for the next flight. Employees put all my bags on the line. And when I checked all my luggage, my laptop bag was missing. I panicked. I asked the staff, but no one knew anything.
There was very little time left for my flight. I was terrified because everything, all my documents except for my passport, was in the laptop bag. The clerk advised me not to miss the flight. He said I could go to Serbia and file a bag lost complaint. They would send the bag to my final destination if the bag were found. But my tension remained the same. I forced myself to go to Serbia without that bag. There, I had a 19hour stay before my next flight. There was nothing that I was able to enjoy there because all my attention was on the bag. I was trying to distract myself from this matter by doing something. That's when I opened Instagram on my phone, and the first post broke my heart. Tears were not stopping in my eyes. I couldn't believe that what I was seeing was true. My favourite actor Siddharth Shukla had just passed away; I liked Siddharth and Shehnaaz very much. I just kept thinking about Shehnaaz's difficult circumstances. I spent those 19 hours in Serbia as if it was maybe years instead. After that, I was going to Rome, Italy, and after that, my flight was to Montreal, Canada. When arriving in Rome, I had made up my mind. And as I complained about the lost bag, I could not help but start waiting for news about it. After Rome, I finally set foot on Canadian soil. But at the same time, my tension increased even more because I had to immigrate there. And I didn't have my documentation; however, I had all the documents on my phone. But I have heard that original documents are asked to be seen during the immigration process.
There was no ending to my happiness. Of course, this trip was full of difficulties, but I learned a lot, and I have learned something new every day since. I would like to give this advice to everyone:
"Every trouble hurts, but the real meaning of happiness will be understood only after pain."
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When my turn was approaching, my heartbeat increased even more. I remembered God was in my mind. When my turn came, the surprising thing was that the officer asked me to tell only about my college, and he issued my study permit. After that, I took a flight to Vancouver and reached my final destination. My relatives came to the airport to pick me up, and I went home. I breathed a sigh of relief, even though I had lost my document and laptop. But God's house is late, not dark. A few days later, I received an email saying that they had found my bag at Doha's airport. It said they would be sending my bag to my address.
Not all those who wander are lost J.R.R. TOLKIEN THE FELLOWSHIP OF THE RING
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10
ways to make less waste
carry a to-go cup compost food waste
always bring your water bottle
produce bags
eat less meat reusable grocery bags
Use cloth napkins
10
purchase wisely & buy secondhand
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nd cook at home a buy local
reusable snack bags
MY INTERNSHIP STORY - MARKY MEZA
M
y family and I came to Canada looking for a better quality of life, and like many of you, I needed to study to get a residency.
I decided to study Hospitality Management at Acsenda. At the end of the Bachelor's, there are 2 courses that denote the end of the path: one of these is the famous "internship." Please, pay attention because this is the best advice I can give you from my experience: "As soon as you have to start looking for a part-time job, at the beginning of your student life, please focus on finding one in the hospitality industry if that is your concentration." Why? Because you can learn from the basics and reach different positions, so when your internship arrives, it will be easier to accomplish it. In my case, I did not work until I needed a job to do the internship; the stress was total, I sent more than fifty resumes. Finally, one month before the deadline, I found a position as a Travel Consultant for Whistler Blackcomb Reservations.
After 800 hours, the internship concludes, I will be leaving Acsenda, but I have found a company that offers a full-time job and a new position. I have been building my path to residency. Are you ready to create your own?
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The experience here has been wonderful!!! I learned about booking, creating itineraries, working with people from different cultures, and snow sports that we do not have in Mexico. You get training, incentives, bonus, free season passes, and health and medical care in this company. The staff is supportive, and they help you increase your personal development and confidence. All the work is done via remote, so I work from home.
HI, THERE! Want to share your ideas, photos and experiences with our Community? All students, teachers and members of Acsenda can participate! Send your proposal in an editable Word file between 60 and 250 words, or your photos with a high resolution to acsenda.hmclub@gmail.com
Editorial Team for publishing. Can't wait to hear from you!
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All collaborations will be selected by the
HC GAZETTE Issue 3 March 2022
Editorial Gabriela Banos Editor and Designer Contributors Marky Meza, Gabriela Banos, Prabhjot Kaur, Yunona Gogia Collaborations acsenda.hmclub@gmail.com
PHOTO BYVERONICA MOSQUEDA
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Instagram @acsendahospitalityclub