Featured Pioneer
 Cory Perkins
Shannon Boyd
Cory Perkins
April 11, 2016

Congratulations Shannon Boyd and Cory Perkins, UAV culinary arts and restaurant management students accepted to participate in an international internship program.

Both UAV students applied through “Live it Out” an organization that facilitates university internships for hospitality, culinary and tourism internships in Spain, and guides students and universities through academic policies, studying and living abroad, communicating with home, safety, health, packing tips and much more.

Shannon Boyd will intern three-months at Hotel Torralbenc, a 4-star resort on the Spanish Island of Menorca, located on the Mediterranean Sea. Included in her internship are room and board and a minimal monthly stipend.

Cory Perkins will intern six-months at Restaurante Villa Retiro in Xerta, Spain, a 5-star resort and a Michelin Star awarded restaurant that is recognized for an out of the ordinary menu using only local and organic ingredients of the finest quality. Included in his internship are also room, board and a minimal monthly stipend.

Students Boyd and Perkins will study and learn from accomplished chefs, utilize the finest seasonal produce from local suppliers, and learn the regional cuisine of their respective regions of Spain.

Shannon Boyd explained how at five-years-old her happiest television time was watching Barney the purple dinosaur and the Food Network, and at eight, she cooked what she determined to be a full-course meal.

Boyd plans to one day own a restaurant and added, when returning from Spain she will immediately seek employment as a line-cook on a cruise ship. “I am appreciative to intern at the beautiful Hotel Torralbenc and excited to live on the Mediterranean Sea, water has always brought me solace and is my peaceful escape, so this is a dream come true.” Boyd added,
“I plan to learn all I can from the chefs and soak up the language while exploring the culture.”

Grateful for this opportunity, Perkins vows to work hard every day and do his best to make his family and UAV proud. When returning to the AV from Spain, his plans include starting a small catering company and working daily on the long-term goal of opening a restaurant.

Perkins expressed he knows this is an enormous learning experience and opportunity – and that not many culinary students have the opportunity to intern at a Michelin Star restaurant in Spain, and he is humbled and grateful to his entire family for their support and his instructors Chef Neria and Chef Ramos for their expertise and desire to help each student succeed.

“We are ecstatic that of the hundreds of applicants two UAV students were accepted for this career changing educational opportunity,” UAV President Marco Johnson remarked. “Your UAV family is proud to know your studies and training will always be forefront as you explore the cuisine of one of the most fascinating countries in Europe; Congratulations Shannon and Cory, and keep up the exceptional work.”

Boyd departs April 30 and Perkins April 19, 2016.