We recently interviewed Bodituguldur, a BridgeUSA Culinary Trainee from Mongolia! In this conversation, we got to hear from the perspective of a Mongolian graduate of Food Technology – especially his feedback and words of wisdom as he reflects on his exchange experience so far. In the following questions, Bodituguldur shares his thoughts on being a Culinary Trainee in Charlotte, North Carolina. Bodituguldur is also an alum of Spirit’s Work and Travel program. In fact, his former experience as a Line Cook in Keystone, South Dakota paved the way for his current success.
Can you tell us a little about your background as a Culinary Trainee from Mongolia and what inspired you to pursue a career in the culinary arts?
It was in 2022 when I first attended the Work and Travel program, and that program gave me the idea to try to learn about American fine-dining restaurants. That was the beginning of my journey.
What traditional Mongolian dishes or cooking techniques have influenced your culinary journey?
In Mongolia, we saute and broil. We usually make our meals in a hot pan. At my Host Company, we use a steaming process or frying that feels very similar to me. I was able to learn American cooking through these techniques.
What has been the most exciting part of your training experience in Charlotte so far?
My Host Company is a four-diamond hotel. It has a first-floor Italian steak house restaurant that is very beautiful. It was the first place that I started training at. Also, there is an oyster bar that is located on the second floor. And on the fifth floor is a rooftop bar. All the places are gathered into one property, and you are able to rotate throughout the entire hotel and gain experience. It is an amazing experience.
Bodituguldur at his Host Company
What are some of the key differences you’ve noticed between Mongolian cuisine and American cuisine?
I saw that a lot of American foods are premade and properly contained in a cooling station or freezer to serve to customers when needed. I also saw that in America they prepare a lot of different types of salads. And one thing I found really interesting was the steak. In Mongolia we don’t usually eat steak. We use only well-done meat in our food, so the uniqueness of a medium-rare steak was interesting to me.
Premade charcuterie boards ready to be served
What challenges have you faced while training in a new country, and how have you overcome them?
First was when I was at the airport. There was no signal on my phone and I didn’t know where to go. I just took a taxi and told him to take me to my Host Company. After that, I had to find my housing. I recommend to J-1 participants who want to come to the USA that they make friends or come as a group so it’s easier and cheaper to find housing. If you are looking for an apartment alone in Charlotte, it is kind of expensive. A 1-bedroom apartment can range from $1,200 to $1,300.
Exploring Charlotte with new friends
How do you plan to incorporate what you’ve learned here into your culinary practices when you return to Mongolia?
I decided to keep my notes and make a good list so I can try to memorize everything. I also took a lot of kitchen pictures. One thing I really want to try is the steak. When I go back home, I definitely will cook the medium-rare and medium steaks so I can serve it to my family back home.
Have you had the opportunity to share any Mongolian culinary traditions with your colleagues in Charlotte?
Yes, in Mongolia we usually have two types of dumplings that have different names. Those are oil-fried and steamed. I was able to serve my co-workers one time and it was amazing!
What are your career goals after completing your J-1 Trainee program?
I actually want to study management when I am back home. And I want to become Front of House and Back of House supervisor. So that is my goal for now.
What advice would you give to a Culinary Trainee from Mongolia considering a J-1 program in the United States?
The first thing that’s very important is that you have to have excellent English knowledge because it will be spoken every day. A lot of items, supplies, and dishes have their own English names. You will learn when you come here, so it’s not that big of a problem. My second thing is that you had better have a medical examination when you come here because you are staying here for almost 12 months, so make sure you are all updated. Also, eat healthy, fresh food. Never forget to take care of yourself.
What’s your favorite American dish that you’ve tried so far?
It is definitely a cheeseburger. A double cheeseburger. I don’t know why, but whenever I come to America and eat a burger it tastes way more delicious than my home country. I think they put something different in it. Culver’s and Five Guys are my favorites.
Thank you, Bodituguldur, for sharing your experience with us and showing the positive impact that the Culinary Trainee program in the US can have on a participant’s future!
Did you know that we have available Intern positions in the Culinary field? Click here to learn more.
If you are interested in hosting an experienced Culinarian, please email us at intern@spiritexchange.com to request Intern profiles or schedule interviews.
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