My American Internship: Charmaine M.

Our "My American Internship" series features CIEE BridgeUSA participants who submitted entries to our photo essay contest. Charmaine M. of South Africa worked as a chef at The Country Club of Virginia in Richmond.

Moving from South Africa to the United States as a chef was a transformative experience that blended culture, cuisine, and personal growth. Here is what I learned:

1. Cultural Transition

Coming from South Africa – where food is deeply tied to community and heritage – I was excited yet slightly apprehensive about how my culinary background would be received in a fast-paced, diverse country like the U.S. 

I quickly learned that Americans are curious eaters with a growing appreciation for global flavors, and that curiosity opened doors for me to introduce dishes like bobotie, bunny chow, and biltong.

2. Kitchen Culture Shock

The kitchen environment in the U.S. is different. In South Africa, kitchens can be intense, but there's often a sense of familial camaraderie. In American kitchens – especially in big cities – the pace is relentless, the standards are exacting, and the competition is fierce. 

I had to adapt quickly to different systems, terminology, and expectations. But that challenge pushed me to elevate my skills.

3. Sharing South African Cuisine

One of my proudest moments was being able to cook traditional South African meals for people who had never heard of them before. Watching someone try malva pudding for the first time or asking for more peri-peri chicken reminded me of why I chose this career: to tell stories through food.

4. Learning from Diversity

The U.S. culinary scene is incredibly diverse. I worked alongside chefs from Mexico, Italy, Korea, the Caribbean, and more. I not only taught others about South African food but also learned so much in return. I now incorporate elements like Cajun spice, Korean fermentation, and Mexican street food into my own cooking.

5. Personal Growth

Living and working abroad taught me resilience, humility, and adaptability. I've grown not just as a chef, but as a person. The journey wasn't always easy – visa issues, homesickness, and the steep cost of living were real challenges – but the rewards far outweighed the struggles.