CLEARWATER BEACH -- From designing poke bowls with professional chefs to turning over hotel rooms like seasoned housekeeping staff, high school students got an immersive look at the world of hospitality during the ±«Óătv Wyndham Hospitality Experience camp.
The summer program, a collaboration between the ±«Óătv's Office of Youth Experiences and the Wyndham Grand Clearwater Beach Hotel, welcomed students in grades 9 through 12 for a hands-on introduction to careers in hospitality, tourism and culinary arts.
Over several days in June, students explored hotel operations, customer service, event planning and more, directly alongside industry professionals.
“I wish I had something like this when I was younger,” said Meghan Castellano, director of human resources at the Wyndham Grand Clearwater Beach. “A lot of people just think food and beverage or the front desk when they think of hotels. But there are actually so many divisions, and this experience helps them see all of it.”
The program kicked off with an up-close look at housekeeping, where students learned the intricacies of preparing rooms for guests. For 15-year-old Grace Tovar, this was the highlight.
“I was wondering how they clean rooms, all the steps involved and how deep they go,” Tovar said. Though she’s interested in engineering, she said culinary arts appeals to her creativity, and the chance to travel and try new things.
The camp also offered a culinary workshop where students learned how to clean a whole salmon and build their own poke bowls under the guidance of hotel chefs. Castellano said this was one of the most anticipated moments of the camp.
“You don’t usually get that experience at home,” she said. “Creating their own dishes and working side-by-side with chefs gives them something special — and maybe even a passion for culinary work.”
Laila Brown, 14, said she joined the program because of her interest in hotel operations and her passion for working with people. She’s considering a future in hospitality marketing and said her favorite part of the program was learning from the hotel staff.
“Hearing everyone’s stories — what they do, what they love about their jobs — was inspiring,” Brown said. “In the cooking workshop, I learned that it’s not about what you like or how you want to eat your dish. You have to really think about everything, even maybe the things that may not be what you would notice at first glance.”
Students also participated in a mock restaurant simulation, where they practiced serving customers and managing a dining room environment.
Throughout the program, they developed soft skills such as communication, teamwork and leadership, skills that Castellano said are valuable no matter what career path they ultimately choose.
“Being hospitable isn’t just about the hospitality industry,” she said. “It’s about being a kind, genuine person. And I hope we’re helping shape young people like that.”