Hi-
I am prospective transfer student to the Cornell School of Hospitality Administration. I had to withdraw from college a few years ago but I have been working directly in my intended major's field since then. I have left the hotel names where I worked blank, because I only want to notify my employer of my intention to leave if I get accepted (and not somehow through this forum.) Any insights/comments/edits would be very helpful. Thanks in advance!
Prompt: "Please address the topics below in an essay of approximately 500 to 750 words.Tell us what you'd like to major in at Cornell and why, how your past academic or work experience influenced your decision, and how transferring to Cornell would further your academic interests."
Coming from an entrepreneurial, working class family, the ability to rise through the ranks on sweat, blood and sheer determination is an aspect of the hospitality industry that resonated with me strongly. My previous college experience had been clouded by financial stress, which eventually forced me to withdraw, and the school's limited liberal arts programs. Having grown up in rural Colorado, the vibrant Portland restaurant scene was intoxicating. It turned food into art; a restaurant into orchestrated ballet. Add to that the gritty, semi-heroic tales of Anthony Bourdain and the affections of an ambitious young line cook, and I quickly found myself swept up in the energy. I bartered my laptop for first month's rent, talked my way into a garde manger position under Chef Peter Schuh, formerly of Thomas Keller's Per Se, and set off to make it in the city.
Working on the frontlines of the hospitality industry has been hard. It has taken discipline, commitment and leadership through the long hours, endless guests and unexpected problems. The experience and its challenges have instilled in me a work ethic and academic focus that I had lacked as a younger student.
Leaving Portland to be closer to my family I found jobs were scarce. When an opportunity presented itself at a lodge near my hometown I jumped at the chance to explore hotel operations. The aspect of my job I enjoyed the most at _______ Lodge was interacting with guests on a personal basis. Giving the extra effort to understand the experience the guest was looking for allowed me to transform their visit, while bringing a great sense of satisfaction to myself. However, I did not appreciate how far-reaching the hospitality industry was until I began reading the trade magazines in the office. I realized there were so many opportunities beyond operations, and became inspired by the innovative development partnerships being formed between hotels and government branches to protect environmentally sensitive areas.
Working at the Lodge presented many challenges. My resident position required that I stay on the property twenty-fours a day, five days a week and I was the youngest employee by twenty years. My personal and political views were very different than my coworkers, and I was required to do a lot of physical labor assisting the busy housekeeping and maintenance teams. However, I felt strongly that I should learn the industry from the ground up, so I made the adjustments necessary to accommodate a new lifestyle. I gained the respect of older coworkers with my work ethic and learned how to manage conflicting personalities through mutual respect of contributions and backgrounds. I also juggled a part time job at a fabulous wine and cheese shop downtown, and enjoyed tasting new varietals and expanding my knowledge of appellations, production and service.
It was hard work, but my dedication paid off when I used that experience to attain my current position as General Manager of the ___________ Hotel. I was drawn to the management position in part because it was a newly acquired property in the process of being remodeled and repositioned in the market. I have enjoyed a new set of challenges, using strategy, creativity and problem solving skills to help transform the property, while learning how to prioritize and balance work obligations with my personal life. Projects I have particularly enjoyed were implementing green initiatives into operations, creating a weddings and events sales program and helping plan the _______ Whale Festival to benefit Van Damme Beach & State Park.
My work experience has inspired me to take my career in the direction of hotel development and design. I look to play a critical role in encouraging responsible growth that will protect the environmental resources of developing countries looking to expand into the tourism market. I was initially attracted to the Hotel School for its international reputation, accomplished faculty and well rounded curriculum. I am interested in hospitality facilities and operations design, so being able to draw from Cornell's prestigious Architecture and Design and Environmental Analysis departments would be a great advantage. I know that the depth of the Hotel School's alumni network also gave previous students opportunities that played a critical role in their professional success. I am excited for the chance to be part of a diverse and creative student body, and when I arrive on campus, I will bring a well-developed work ethic and contribute a perspective that strikes the balance between idealistic theory and real world experience.
I am prospective transfer student to the Cornell School of Hospitality Administration. I had to withdraw from college a few years ago but I have been working directly in my intended major's field since then. I have left the hotel names where I worked blank, because I only want to notify my employer of my intention to leave if I get accepted (and not somehow through this forum.) Any insights/comments/edits would be very helpful. Thanks in advance!
Prompt: "Please address the topics below in an essay of approximately 500 to 750 words.Tell us what you'd like to major in at Cornell and why, how your past academic or work experience influenced your decision, and how transferring to Cornell would further your academic interests."
Coming from an entrepreneurial, working class family, the ability to rise through the ranks on sweat, blood and sheer determination is an aspect of the hospitality industry that resonated with me strongly. My previous college experience had been clouded by financial stress, which eventually forced me to withdraw, and the school's limited liberal arts programs. Having grown up in rural Colorado, the vibrant Portland restaurant scene was intoxicating. It turned food into art; a restaurant into orchestrated ballet. Add to that the gritty, semi-heroic tales of Anthony Bourdain and the affections of an ambitious young line cook, and I quickly found myself swept up in the energy. I bartered my laptop for first month's rent, talked my way into a garde manger position under Chef Peter Schuh, formerly of Thomas Keller's Per Se, and set off to make it in the city.
Working on the frontlines of the hospitality industry has been hard. It has taken discipline, commitment and leadership through the long hours, endless guests and unexpected problems. The experience and its challenges have instilled in me a work ethic and academic focus that I had lacked as a younger student.
Leaving Portland to be closer to my family I found jobs were scarce. When an opportunity presented itself at a lodge near my hometown I jumped at the chance to explore hotel operations. The aspect of my job I enjoyed the most at _______ Lodge was interacting with guests on a personal basis. Giving the extra effort to understand the experience the guest was looking for allowed me to transform their visit, while bringing a great sense of satisfaction to myself. However, I did not appreciate how far-reaching the hospitality industry was until I began reading the trade magazines in the office. I realized there were so many opportunities beyond operations, and became inspired by the innovative development partnerships being formed between hotels and government branches to protect environmentally sensitive areas.
Working at the Lodge presented many challenges. My resident position required that I stay on the property twenty-fours a day, five days a week and I was the youngest employee by twenty years. My personal and political views were very different than my coworkers, and I was required to do a lot of physical labor assisting the busy housekeeping and maintenance teams. However, I felt strongly that I should learn the industry from the ground up, so I made the adjustments necessary to accommodate a new lifestyle. I gained the respect of older coworkers with my work ethic and learned how to manage conflicting personalities through mutual respect of contributions and backgrounds. I also juggled a part time job at a fabulous wine and cheese shop downtown, and enjoyed tasting new varietals and expanding my knowledge of appellations, production and service.
It was hard work, but my dedication paid off when I used that experience to attain my current position as General Manager of the ___________ Hotel. I was drawn to the management position in part because it was a newly acquired property in the process of being remodeled and repositioned in the market. I have enjoyed a new set of challenges, using strategy, creativity and problem solving skills to help transform the property, while learning how to prioritize and balance work obligations with my personal life. Projects I have particularly enjoyed were implementing green initiatives into operations, creating a weddings and events sales program and helping plan the _______ Whale Festival to benefit Van Damme Beach & State Park.
My work experience has inspired me to take my career in the direction of hotel development and design. I look to play a critical role in encouraging responsible growth that will protect the environmental resources of developing countries looking to expand into the tourism market. I was initially attracted to the Hotel School for its international reputation, accomplished faculty and well rounded curriculum. I am interested in hospitality facilities and operations design, so being able to draw from Cornell's prestigious Architecture and Design and Environmental Analysis departments would be a great advantage. I know that the depth of the Hotel School's alumni network also gave previous students opportunities that played a critical role in their professional success. I am excited for the chance to be part of a diverse and creative student body, and when I arrive on campus, I will bring a well-developed work ethic and contribute a perspective that strikes the balance between idealistic theory and real world experience.
