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Each spring, Augusta National brings interns and professional chefs to work at the Masters Tournament to make the men’s major golf championship a success. Â鶹¹ÙÍø Charlotte students and alumni have been participating in the event for the past 10 years. This longstanding partnership not only provides industry-relevant experience, but gives our graduates the opportunity to build their skills at a prestigious event to help set them apart in the job market.

Victor Torrao '23, food & beverage industry management major on the culinary arts track, was one of 50 Â鶹¹ÙÍø Charlotte students selected for an internship. “I heard about the Masters Tournament through Professor Piyavan Sukalakamala. The Masters employees actually came to our school, so that was a great opportunity to connect with them. After that, I applied and was accepted.”

An Intense & Fast-Paced Experience

Working as a line cook in the kitchen at the Masters, Torrao found the experience to be intense: “It was definitely a different experience for me because I’m not used to doing that many plates. Also, the hours were longer, which was something to get used to, but I enjoyed it because it was a different experience.”

Juliana Rivera '23, a food & beverage industry management major on the baking & pastry arts track, shared her experience working in the clubhouse doing prep and plating desserts: “This was my first experience doing mass production on a dessert line. I had done labs before, so once I got into it, that training snaps into place, moving from one task to the next at that fast pace. I definitely think that our labs were very good and helped prepare me for this. Once you get the speed down, it’s about getting the order out quickly, so that’s a skill that I learned.”

Both Torrao and Rivera spoke about the valuable networking opportunities they had at the Masters Tournament. “It was cool to meet a lot of new people from all over,” explained Torrao. “There were other students there from the culinary field. We all signed up to do this and then you're put in a room with random people and you just cook. At the end of the event, we all exchanged phone numbers and talked about going back next year.”

For Rivera, “networking both with the chefs and the other students” was the biggest highlight for her: “We got along very well and will stay in touch. I now have connections in other states, so I really enjoyed that.”

Gaining the Skills to Stand Out and Succeed

These internships at the Masters Tournament are just one way Â鶹¹ÙÍø & Wales helps students stand out and succeed in their careers. As Torrao noted, “The Masters gives you hours of experience, which is what you need. It teaches you how to be confident and shows that you’re dependable because you’re there for ten days and working hard. Once it’s on your résumé, it shows that you’re reliable to future employers.”

At the end the tournament, executive chefs from each food & beverage area award a staff member with the coveted Masters Chef Jacket. This jacket is not just any piece of clothing, but a symbol of excellence given to the best back-of-house employees. Danielle Hall '18 and Martina Flojo '20 (above right) each received a jacket, demonstrating the dedication, passion, and training that our alumni bring to their work.

Torrao and Rivera are ready for their next culinary adventures, too. Following his internship at the Charlotte City Club, he has received an offer to join them full time after graduation. Rivera has been accepted to the Disney Culinary Program and will begin working there this fall.

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BELOW: THE BAKING & PASTRY TEAM POSES, CLOCKWISE FROM TOP LEFT: IY-ANA COLLINS '21, SHANNON LEE '14, COURTNEY NETZLER '13, MIKAYLA WILSON '23, KATELYN MCKENZI '17, AND JULIANA RIVERA '23. PHOTO COURTESY OF JULIANA RIVERA. BOTTOM: KITCHEN STAFF POSE FOR A GROUP SHOT AT THE AUGUSTA NATIONAL. PHOTO COURTESY OF VICTOR TORRAO.