1. My long range career goals are to become a private live in chef for a wealthy family.

I decided I wanted a career in the culinary arts when I was in sixth grade because I wrote a research paper on the culinary arts and it inspired me to strive to become a private chef. How I am preparing myself to achieve my goal is that I am enrolled in the culinary art program at OCCI and I am learning so many new skills every day. 2. My short range goals are to study my textbook and do all the homework to the best of my ability, so that I can graduate for the culinary program. After doing the culinary program at OCCI I hope to get an externship that will teach me many skills and tricks of the trade, so that I can achieve my long term goal to become a private live in chef. My short term goals I established them right before the first week of classes at OCCI and I created them because if I dont do my homework I am not going to get good grades and I wont graduate from the program. 3. Some other specific goals I have for myself for the next ten years that do not pertain to the culinary arts career are to became a better public speaker, buy a car that gets better gas mileage and is better for the environment, and buy or rent a really nice house on some property. 4. I am interested in working in the culinary/hospitality industry because it brings joy and comfort to others. I love giving to others and cooking is giving one department that gives me that opportunity. 5. The most important reward I expect from a culinary career is that I will get to try new things all the time. I also expect that I will always have something to do 24/7, because it will take a lot of my time during the day to perfect my food creations. 6. What motivates me in culinary is making sure people are happy and being able to give them beautiful and healthy food. 7. My greatest strengths are giving, volunteering, and loyalty. If someone needs my help with any project I am there to help. 8. How I would describe myself would be if you just met me I might seem shy until you get to know me better. I like to think things through before just jumping into things. I am loyal. I am friendly. I like to smile and laugh a lot. I try to always be positive and think on the bright side of things. 9. My full name is Mallory Ashley Morrow. I am from The Dalles, Oregon but my parents live and I used to live in a small town of 1,202ppl called Dallesport, Washington. Dallesport is right across the Columbia Gorge River from The Dalles. The town is called Dallesport because it has an Airport there and I believe it belongs to The Dalles. I love to cook and bake. I grow up with having lots of animals. I used to show for fairs and 4H. 10. How I like to spend my free time is by hanging out with friends and family, watching movies, playing games, and going to the beach. 11. My college experience is preparing me for my future career by teaching me the knowledge and skills that I will need to know in order to succeed. Some examples of knowledge and skills that I need to know are simple knife cuts, stocks and broth differences, how to make a soup, safety and sanitation, and there are many more. 12. An employer should hire me because I show up to work early, I am eager to learn, I work hard, I cant standing around having nothing to do, I never quit unless I am given an opportunity for advancement, I am a loyal person, and I learn from my mistakes.

13. Some books love to read are The Hobbit, To kill a Mocking Bird, The Great Gatsby, The Chronicles of Narnia, and many more, 14. Some qualifications that I have that I think will make me successful are that I have worked in a couple restaurants as a cashier, hostess, prep cook, fryer, busser and many other positions. I have had the opportunity to see how a restaurant runs. 15. I think I would want a job in the culinary industry because it keeps you busy and there is always something to do. Also I love to cook and bake and there is a saying that if you truly love what you do, then you have never worked a day in your life. 16. Some ways I can contribute to your company is that I am a hard worker and never give up. 17. Some accomplishments that I have achieved that give me satisfaction are graduating from High School because none of my grandparents graduated from High School and enrolling in college at OCCI so that I can have a better future. 18. What I think determines a persons progress in an organization is how well they can multitask, communicate with others, and have a high level of professionalism. 19.) The appropriate relationship that should exist between a supervisor and those reporting to him or her subordinates is a high level of respect and maturity. 20.) What led me to choose my field of study was, as a child I was able to watch my parents cook and bake and I realized food is my passion. 21.) If I could plan my academic study differently, I would change my studying habits, make a daily schedule, and not procrastinate doing my homework. 22.)I do not feel like l have the best scholastic record of which I am capable of achieving because I did not apply myself in high school and do all my homework. 23.) What made me choose a career in the culinary arts was having the opportunity to give wonderful tasting food to people. 24.) How I would describe my most rewarding college experience would be the feeling of success as I walked across the graduation stage. 25.) I do have plans to continue my degree; I might possibly come back to OCCI for the baking and pastry associates degree. 26.) What I have learned from participating in extracurricular activities is to be more outgoing, socialize more, and to try new things. 27.) The kind of work environment that I am most comfortable in is a face paced environment where there is always something to do. 28.) Yes, you may contact my previous employers for reference information. 29.) Some characteristics that are necessary for success in the culinary field are being able to work with speed, precision, and being able to stand on your feet for many hours at a time. 30.) Two important things to me in my job is the ability to add a creative flare or twist to my food and to work fast and clean. 31.) My Ideal job is to work as a private live-in chef, run the kitchen, order supplies, shopping, creating dinner parties, and preparing meals for a wealthy family. 32.) I prefer working alone but sometimes it is refreshing to work with others because you can learn so much from others.

33.) Some examples of things I have done that show initiative or my willingness to work are that I volunteer for many different organizations and I have done my three month externship. 34.) The criteria I used to evaluate the company I hope to work for is based off of my personal standards, which are good quality food, great service, clean, and provides a decent wage that I can live on. 35.) My ideal boss would be very knowledgeable, kind, is a great leader, has a vision for the work place to succeed, not arrogant or prideful. I prefer to work with out-going, friendly, creative, and hard-working people. 36.) No, I do not have a geographic preference because I am flexible with living in any climate anywhere in or out of the Country. 37.) Yes, I am will to relocate if necessary. 38.) My expectations for the salary in this position is to make enough money to pay my bills and have a little extra left over to save. 39.) What I know about your company is that it is a well-respected and a highly repeatable company to work for and you care about the well-being of every employee. 40.) I love to travel and feel like it would be a great opportunity. 41.) A major problem that I have encountered with my career path is that the culinary industry is always changing and trying to improve its ways to produce the best quality service. How I deal with this problem it to go with the flow of the industry. 42.) The type of person that I have that most difficult time dealing with are people who have negative and depressed personalities. 43.) What I have learned from my mistakes is that there is always a lesson to learn from messing up and you learn ways to not mess up again. 44.) What I have learned from other jobs in the past is that the culinary industry is working with the public every day and the customer is always right. 45.) One of my creative projects was for Valentines day and I made a homemade red velvet cake with chocolate ganache with a cream cheese frosting. 46.) My most embarrassing moment that has ever happened to me was in the sixth grade and I farted in class and everyone heard it. 47.) My greatest weakness is that I try to be a perfectionist at the times it doesnt really matter. 48.) I see myself working as a private live-in chef five years from now and building work experience. 49.) What I really want to do is to serve people and give the wonderful home cooked meals. 50.) How I think my friend or a professor who knows me well would describe me as a shy person at first but once you get to know me I am a lot of fun to be around. 51.) How I determine or evaluate success just depends on the situation because every situation is different. 52.) The qualities successful managers should possess are good listening skills, can multitask, handle stress, doesnt talk down to people, friendly, and takes action. 53.) If I were hiring a graduate for this position the qualities I would look for are good listening and comprehension skills, the ability to perform certain tasks, and self-motivated. 54.) I selected to attend Oregon Coast Culinary Institute because the price was reasonable, it is a great school, awesome teachers and chefs, and it provided student housing. 55.) The subject that I like the best at college is writing because I always want to improve on my writing technique.

56.) The subject that I like the least is math because I have never been very good at math and it gets confusing. 57.) A change that I would like to add to my college is for the cafeteria to make better meals because the food is sometime gross. I have found a couple black hairs in my food. 58.) I work adequately under presser. 59.) The summer or part-time job that I am most interested in is a job in a restaurant because I have a passion for good quality homemade food. 60.) Some criteria I use to evaluate a company that I hope to work for is based off of my personal experience, high standards, and the way I was taught in culinary school at OCCI. 61.) What I have learned from my mistakes is that there is always a lesson to learn from messing up. 62.) The experience of attending OCCI and learning from the Chefs has prepared me to serve in this position. 63.) A time I was disappointed in my behavior is when I dont speak up and state my opinion when it is necessary. 64.) The most important qualification or skill that I have is my education. 65.) An experience when I was responsible for finding a solution to a problem was when I was a hostess. I had to fix all errors that the servers made on the guests ticket. 66.) How I approach finding a solution of a ticket being handed to the wrong table is to look at the ticket as soon as the guests give it to you and ask if they had all the food items on the ticket. I can usually find the problem right away. 67.) An example of how I was able to motivate employees or coworkers was to give them incentive prizes for doing a good job. 68.) When I work on multiple projects and how I prioritize is to complete the first project that has the earliest due date. 69.) Under pressure I dont work very well because I get stressed out and a way to prevent me from getting stressed out is to plan ahead of time. 70.) The most challenging working experience that I have encountered was where the boss of the restaurant I worked for was super arrogant, prideful, rude, and tried to intimidate everyone. 71.) The nature of the best working relationship I have experienced was with my old manager at a restaurant and she was super friendly, supportive, cheered everyone on, a good leader, and cares for all of the team members.