For young chef Michiko Campbell, getting an internship in the kitchens of the Royal Bermuda Yacht Club carries him another step forward to realising his dream: commanding a restaurant of his own.The 21-year-old cook just made the Dean’s List after his first year at culinary school Johnson and Wales University, for boosting his grade point average from Bermuda College.“It’s all a learning experience,” said Michiko of interning. “I’ve been an apprentice around the kitchen all these years, but with this you get a full insight into how the place runs. I’m learning how to order food, sanitary procedures, working all the different sections. If the head chef wants me to do any job there, I do it.”Michiko’s connection with the club goes back to 2007 and his final year at the Berkeley Institute, when he impulsively took on an offer to cook on board for the Newport to Bermuda race. “They took me on after the race because I showed a real ambition for cooking,” he said.He was able to transfer credits from two years at Bermuda College to the Miami-based Johnson and Wales.“I’m in my last year there now, and the Royal Bermuda Yacht Club has been behind me every step of the way,” he said.After completing his Bachelor’s degree in food service management, Michiko’s dream for the culinary arts is “to go for the whole thing the executive chef position. And some day, I want to run my own business”.The dream began in his Pembroke home, tasting in the kitchen and helping parents Wayne Campbell and Ateena Raynor with family dishes.“When my granny used to cook I would be in the kitchen with her, watching things, the way kids do.”He also credits his aunt Karen Campbell and girlfriend Sherelle Simons for helping him pursue his career.“I’ve been with my girlfriend since just after my identical twin brother Machai died in December of 2008,” he said. “It was Sherelle who got my Bermuda scholarship profile online. All of this has been putting me through Johnson and Wales. I still have to really budget myself.”As he ponders a future business, Michiko said, “I want something tourist-friendly, family-friendly. I want people to get a feel for what Bermudian cuisine is like. I’ve been thinking of a learning experience restaurant, with a long raw buffet where people can pick ingredients. And my first idea at Bermuda College was for a rib house, working with every type of ribs you could think of.“Another idea is for a double-deck boat, with a restaurant out on the water. Of course, I’m thinking with this economy right now, I’m just keeping these ideas in mind. Hopefully after I’m done with my schooling things will have picked up.”Michiko’s far-ranging enthusiasm for cuisine stops short of fast food, which he calls “a killer it’s disgusting”.His personal favourite, however, is a crowd-pleasing traditional ‘ribs’. “I love anything to do with them. There’s a great Hawaiian marinade that I’d learned at Bermuda College. I love to try different flavours.“I have a lot of personal recipes that I keep secret, and my family has a book of recipes that have been passed down. My aunt Karen has a great dessert recipe for a light cheesecake, and I can whip that one up for everybody. It’s a way to give back.”Useful web links: www.rbyc.bm, www.jwu.edu, www.ciachef.edu, www.bermudascholarships.com