CIA Externship Spotlight: Mariana Suarez on Externship at Cannúa Lodge Hotel in Columbia

Learn About How Mariana blended CIA Techniques With Colombian Flavors

Author Anna Fain is a Baking and Pastry Arts major.

Meet Mariana! I had the pleasure of working with her while she was a TA for my Hearth Breads and Rolls class. Hearing where she went on her externship made me want to learn more! She is currently getting her associate degree in Baking and Pastry Arts and is set to graduate this April. Learn about how she completed her externship in Marinilla, Columbia, gaining hands-on experience in a professional kitchen while simultaneously immersing herself in the culture. Mariana is a great example that CIA can truly take you anywhere.

1. Where did you complete your externship, and what was your role?

I completed my externship in Marinilla, Colombia. I was placed mainly as the pastry assistant, and I would make the bread for the lunch and dinner service that we would have each day. I would make two loafs of sandwich bread, arepas, and several other desserts that would go out to the guests. Since this was a farm-to-table restaurant within a hotel, I was also placed in permaculture, where I learned how to plant and grow all my own vegetables.

2. What made you choose this particular location?

I was born in Colombia, and I really wanted to go back and learn more about the Colombian gastronomy and the way that kitchen’s function there. So, I looked into places that I felt like were the best fit for what I wanted and found Cannúa Lodge Hotel (funny enough I found out my cousin is co-owner of the hotel), and I decided to see if I could get it approved.

3. How did you implement the skills you learned at CIA into your day-to-day workload?

I would make a timeline for everything that I would do which helped me a lot in my organization. The way that the chefs run a restaurant in Colombia is a bit more relaxed so in order to feel more structure in my work I would envision how I would execute the tasks if I was in school. I also used some of the techniques I learned during Individual and Production Pastries class to make a new dessert for the restaurant.

4. What is your favorite memory from your externship?

During my externship, I was able to be around nature a lot more and my favorite memory is when I was heading out to get some basil when my coworkers and I found a sloth and we were able to help rescue them and get them to safety. They then became a “mascot” of sorts for the hotel.

5. How did your externship experience influence your future career goals?

This experience has helped me realize that I like working in more mass production environments and that I love working in front-of-house positions and having open interaction with the customers.

6. What advice would you give to students in search of an externship?

Think outside the box and start looking as soon as you can because if a location isn’t available, you can get them approved by the school and end up going to places such as Colombia.