What could you do for your community if you had the funds and mentorship to make it happen?
That was the call to action for 2017’s Young Southeast Asian Leaders Initiative (YSEALI) Seeds for the Future grantees. And all 20 responded by pulling off projects that not only impacted their local areas—they affected the ASEAN community as a whole.
Has your time in the United States as an intern or trainee flown by? Or, are you a host company who knows your J-1 participant could learn much more with just a bit more time on a certain project? You’re in luck.
If your internship or training experience has proved fruitful and would benefit from some additional time, your program may be eligible for an extension – and the Train USA team at Cultural Vistas can help you to explore that possibility!
King Rose Construction hosts international interns from a variety of academic backgrounds, but they all share one thing in common: they’re all Korean. In the past few years, the New York-based contracting company has been home to seven interns through Cultural Vistas’ Korea WEST program, which brings Korean university students to the United States to study English, intern in an American company, and travel.
King Rose has no formal ties to Korea, and the Korea WEST interns that they host rarely have experience specifically in construction. And yet, the company has found WESTies, as they are affectionately known, to be a perfect fit for their office. In the last yearalone, the company has had four Korean interns.
Excepting certain Thomas Keller main-stays, you’ll see a different menu every time you walk you through Per Se’s blue doors. This creativity is in part due to the diverse staff that collaborates in the Per Se Kitchen, including international trainees.
With Chef de Cuisine Eli Kaimeh at its helm, the three Michelin-starred New York restaurant invents new concepts for their nine-course tasting menu daily. While the overall vision of the restaurant is Thomas Keller’s, the whole kitchen staff of 40 is involved in planning the next day’s dishes. “[It’s] usually a discussion by everybody sitting around a table. And that [really] includes everybody,” said Kaimeh