Hospitality Management Student Crafts Recipe for Success with Summer Internship

Growing up with three sisters, VSU Hospitality Management major Taylor Borden’s house often had the Disney Channel or Nickelodeon on TV. But Borden, an athlete and aspiring chef, was always drawn to the Food Network and the way chefs expressed themselves through food. She wants to combine her two passions, sports and food, by becoming a chef within the professional sports industry. This past summer, she had an incredible opportunity to take another step towards her career goal with an internship in this unique industry.

Borden has played competitive sports her whole life. While she tried many sports, she ultimately found lacrosse to be her favorite. “Lacrosse has taught me how to overcome failure, work collaboratively and remain disciplined,” Borden says. “It also allowed me to serve as a representative for young Black girls interested in the sport.” When it came time to look at colleges, Borden did not want to sacrifice her athletic passions for academic pursuits. “I originally considered culinary school after graduating high school, but playing lacrosse was equally important, and that path would not have allowed me to compete collegiately,” says Borden. She wanted to play at an HBCU and chose Virginia State University, where she plays collegiate lacrosse while pursuing her degree in Hospitality Management.

          Borden attended the Women in Hospitality Leadership Conference in Las Vegas, Nevada, to learn from women in the profession who shared lessons, advice and opportunities. During a roundtable discussion, Borden introduced herself and shared her career goal. There, she met Monique Boyd, the General Manager for Legends Hospitality, which provides hospitality and food services to the Dallas Cowboys organization. She introduced Borden to Legends Hospitality Executive Chef Andrew Trollinger, and from there, secured a summer internship as a line cook.

This past summer, Borden first traveled to Frisco, Texas, to The Star, the facility where the Dallas Cowboys practice and hold events. Borden’s job was to cook for the players, coaches, managers and staff affiliated with the team at headquarters and adjacent offices. She cooked for Cowboys Owner Jerry Jones a few times, as well. Her daily responsibilities varied but always centered around providing a variety of balanced meals to the players and introducing them to new foods. From food preparation to organizing ingredients or assisting with different cooking stations, Borden brought flexibility and an openness to learning as she met each day’s responsibilities. While in Texas, she would work the omelet or grill station, prepare for the day’s next meals and assist the banquet team with preparing for events.

Next, she traveled to Oxnard, California, for Training Camp. There, the tempo and the challenges changed. In Texas, she typically worked 6:00 am – 3:00 pm. In California, Borden would often pull a 12-hour shift to match the rigorous team schedule. Strict time constraints to prepare and serve breakfast, lunch and dinner to the entire team and staff made for demanding work, but Borden leaned into the challenges. “Food distribution was another challenge,” Borden recalls. “In Frisco, we received daily shipments and it was easy to access fresh produce and ingredients. However, in Oxnard, maintaining a consistent and versatile menu became more difficult because we had limited distribution options.” With flexibility and creativity, Borden and the other staff worked with what they had to create high-quality meals for the players and staff.

Through long hours and unique challenges, Borden maintained an openness to learning and gaining as much as she could from her time with Legends Hospitality. “Traveling to Texas and California helped me expand my professional skills and gave me a chance to see more of the world and step outside my comfort zone,” Borden says. In addition to technical skills, she learned industry terminology and preparation methods from the professionals she worked alongside every day. With new ingredients to prepare and dishes to try, Borden expanded her palate while building relationships with people who broadened her perspectives, too. Borden drew on support from her mom and friends. Even though she was far from home, spending virtual time with them helped Borden feel encouraged and motivated to make the most of her experience.

Interning with Legends Hospitality affirmed Borden’s intentions to become a chef in the sports industry, and she impressed them with her work. Legends Hospitality asked Borden to come back next summer for “Internship II,” and offered her the opportunity of a full-time position after she graduates from VSU. Reflecting on her experience, Borden says, “I strongly encourage students to pursue internships. They open doors to new opportunities, introduce you to new people and help you build valuable relationships. They also provide real-world experience that can lead to job offers and future career growth.” Borden’s success is a testament to her knowledge, skills and work ethic, and highlights how COA supports each student’s unique way of Growing Greater.