Career change, from TV producer to Chef!

Michelle Lee describes how she changed her career path to suit her passion for creative cuisine. Having been a TV producer for eight years, I decided to follow my passion for cooking and joined the Culinary Arts Academy, Switzerland in October 2008. I have enjoyed learning the foundation skills for cooking and was very excited when I was given the opportunity to complete my internship with Chef Martial Brändle. Chef Brändle is Head Chef for the Auberge de Vouvry restaurant in Valais, which currently holds one Michelin star and 17 Gault & Millau points.

It was quite an experience to move from the school environment to the real world. I was immediately given responsibility for the pastry section, where I had to plan and co-ordinate that all the necessary ingredients were on-hand. I also had to manage my time and ensure that the mise-en-place was perfectly in place before the service started. I am grateful for all that I have learned, but the most exciting thing was to be personally trained by a Michelin Star Chef himself.

Michelle Lee (Singapore), 2nd Year Higher Diploma in Culinary Studies

Rugo graduated with the Higher Diploma in Culinary Studies last June.

Why did you choose to study at the Culinary Arts Academy Switzerland?
Friends of mine did their hotel management studies at “César Ritz” Colleges Switzerland and advised me to enrol with the Culinary Arts Academy Switzerland at the Institut Hôtelier “César Ritz” in Le Bouveret. The culinary reputation of Switzerland was also a determining factor in choosing to study there. I had already worked in a Swiss restaurant in Nairobi so was familiar with the type of work environment.

What has been your best learning experience?
At the Culinary Arts Academy Switzerland I learned different ways of cooking. Being in the middle of Europe, Switzerland has a melting pot of cuisine styles. I also appreciated the small class size and being in close touch with the Academy chefs.

Which of the skills that were important at the start of your career did you acquire from the Academy?
During my studies, I discovered a mix of different cuisines as well as working together with students from various nationalities. I also learned to be strict in my approach to the work. Furthermore, I practised service which is the link between the kitchen and the customers in the dining room. The connection with the alumni network of “César Ritz” Colleges Switzerland was also a good help in starting a career in the industry.

Sylvia Gehringer Fawer

New beginnings
For many of us, it’s a long way from our homes and families in order to become chefs. Anxiety, loneliness and fear were among the first feelings when we set off for Switzerland. But once here, anxiety turned into hope, fear into happiness and you are never lonely once a member of the Culinary Arts Academy Switzerland and “César Ritz” Colleges family.

The learning experience
Studying in Switzerland is wonderful especially when you wake up with the wonderful Lake Leman view to start the day. But it is in the kitchens where the real benefit can be seen. Culinary students prepare breakfast, lunch and dinner with the guidance of professional chefs and, in addition, we improve ourselves by getting feedback from each other. I feel that my confidence grows along with my experience and that this experience brings me closer to professionalism. I also feel that I am very lucky as I am only one of eight in the first term class and we are already working in the kitchen. We also get to prepare buffets for special occasions such as the recent “Swiss National Day”. We also get to experience preparing different kinds of food for our theme nights like our “South American Night”.

Culinary Arts - A passion
As the name of the academy suggests, “Culinary Arts”, is about art and art is all about passion. But passion alone is not enough to become a professional chef. You also need to learn about the science of food and the necessary techniques. Chefs should also be confident, courageous, creative, responsible and good communicators. I keep in mind the quote of César Ritz: “Never say 'NO' when a client asks for something, even if it is the moon. You can always try, and anyhow there is plenty of time afterwards to explain that it was not possible.” And we are all lucky that we are learning that “the moon” is not so far away.

Do the job you love
We also learn about the importance of service and how to make your customers happy. There’s a continuous circle between you, as a chef, and your customers. If you love the job, you’ll be happy and create spectacular dishes. Your customers will like these and they will be happy and then you will in return... I call it an ongoing happiness circle. My advice for others: do the job you love and that will bring you success and happiness. Take me, for example. I’m from Turkey, am 29 years old and previously studied Political Science. But I left all that behind to follow my passion. It’s not easy to take such risks in life but when it comes to happiness, you should change your path.

I’m very happy here, as each day I feel closer to realizing my dreams. And here we are a big family and a multicultural one at that. This is also an advantage as we have the chance to learn about different people and cultures. Thank you, Culinary Arts Academy Switzerland, for letting me follow my passion!

Why did you choose the Culinary Arts Academy?
I have loved cooking since I can remember. When I was little, I loved watching my mum prepare food. I learned the names and varieties of fish, meats, vegetables, spices and fruits and was amazed about the diversity of each kind. Then there was mum’s creativity as well as her strictness for table settings and differentiating between beverage glasses. Watching the Asian Food Channel at TV, I was fascinated by the chef’s professionalism, creativity, dedication and eye for detail.
My passion for hospitality and cooking grew together along with my wish to join “César Ritz” Colleges in Switzerland. But which programme was I to choose? I followed my heart and family advice and decided on the Culinary Arts Academy.

What were your first impressions of Switzerland?
The mountains, clean air, tidiness and everything perfectly organized such as trains running on time. Since arriving at the School, I open my window every morning and breathe in the fresh air. It’s the best way to start the day.

How have you found the study environment?
Life at the Academy has brought a new excitement to my life, work with students from all around the world living and studying together and sharing similar feelings and experiences. Mostly, I love the practical part of the course on Thursdays. Although it makes me very tired, I don’t mind as this is the fun part of the course. It’s great to be with your friends, help each other and have fun while working in the kitchen.

Marga Cretton

Where is/was your in-training?
Creux de Genthod Restaurant, Geneva

What challenges did you face or were there any big adaptations you needed to make? If so, how did you overcome them?
My main challenges were the language and the speed of execution. I was able to adapt myself to the French language very quickly. I overcame these challenges by pushing myself to the limit of my abilities.

How do you feel your courses prepared you for this first in-training?
I felt I was well prepared to enter the industry based on what the chefs of the Academy had taught me.

If you had to do it all over again, what would you do differently?
I’d try to learn more French and be faster.

How do you feel an experience like this will contribute to your future?
I learnt how to handle pressure and that will allow me to adapt quickly to any situation.

What has been the best moment you have had during your training?
Mostly, all the moments were unbelievable but especially when I produced a nice dish and the Chef was happy with what I had done.

Is there any advice you would give first year students doing their in-training?
Prepare yourself well and try to be flexible.

Why did you choose to start a career in Culinary Arts?
Passion for cooking and a love of food.

Why the Culinary Arts Academy?
After much research, Switzerland was the preferred country of choice. Among other culinary programmes in Switzerland, the Culinary Arts Academy provided a course that best suited my needs.

First impression of Switzerland?
Amazingly beautiful with incredibly friendly people.

What was your first Culinary class?
The first class was a demo with an introduction to the chefs of the Culinary Arts Academy. It was simple and straight forward but at the same time, motivating and definitively inspiring, especially the team that we were going to have: good, experienced and passionate chefs as mentors for the next two years at the CAA.

What is the most interesting part of the Culinary class and why?
Everything about the culinary class is interesting and there is so much to learn. It is hard to single out one particular aspect that stands out from the rest but it would be the tips given by the chefs and the techniques they teach us from their years of experience.

What is the most challenging part of the Culinary class and why?
The most challenging part would have to be working under pressure and the organization of tasks during practice and exams. Due to the lack of experience, it can sometimes be hard to gauge how much time is required for each task.

Describe a typical day at the Culinary Arts Academy.
A typical day starts at 8:00am with either a demonstration or a theory class for two hours. After that and depending on the day, we’d proceed to the kitchen to prepare the meals. It could either be for the dining room with 100 guests or a smaller menu for our CAA group. We’d usually have a short break in the afternoon and carry on the second shift for dinner. It is a good simulation for real industry conditions.

What are your career goals?
For the next five years I plan to start working around Europe in different types of establishments. Within 10 years, a restaurant of my own will hopefully be in the pipeline. I would continue though to work and travel around the world, continuously exploring international cuisines.

Why did you choose to start a career in Culinary Arts?
Because food is one of my deepest passions.

Why the Culinary Arts Academy?
It has a lot of benefits such as living on campus (not like other schools where I had to look for somewhere to live) and being in Europe, which was a new experience for me.

First impression of Switzerland.
It’s like living in a storybook with all the mountains and the climate. I never thought I would spend an important part of my life in Switzerland.

What was your first Culinary class like?
It was extremely interesting and fun. Preparing the food myself was a bit scary at first but it has been fun since day one.

What is the most interesting part of the Culinary class and why?
The entire learning process. There’s always something new to learn. One simple recipe can be prepared in so many different ways. Also, cooking is an art and you can play around with flavours and textures and, of course, presentation plays a big part.

What is the most challenging part of the Culinary class and why?
There’s probably not a specific thing because lots of things can go wrong in the kitchen if things are not planned well enough. It is also a very tiring career. The important thing is to love it.

Describe a typical day at the Culinary Arts Academy.
Lots of work, lots of fun, getting up early, working all day, having fun and learning.

What are your career goals?
To have my own restaurant or pastry shop. Winning a couple of competitions sounds good as well.

Where was your internship?
Giessbach Grand Hotel, Brienz, Switzerland

Did it require any major adaptation? What challenges did you face? How did you overcome them?
The main challenge was the language: the whole hotel spoke German. Although a few people helped me out and explained things in English, on the whole it was very frustrating. But, slowly, my German improved and I caught up. What I learned was how to be adaptable in order to overcome the obstacles we encounter doing the job we love.

How did your courses prepare you for this first internship?
All the courses helped in some way: what the chefs and teachers said was invariably CORRECT!!!!

How do you feel an experience like this will contribute to your future?
Such a memorable experience is like a sharp sword that will give me confidence and faith in the battle of life. It will always be with me.

What was the best moment during your training?
My first day was unforgettable. As I walked nervously into the kitchen, I had no idea that I was about to meet a lot of people from different backgrounds, cultures and religions, with different perspectives on life.

Do you have any stories to share about your training in Switzerland/abroad? (e.g. funny moments, people you met, important clients…)
I was working for an Italian manager in the hotel’s gourmet restaurant. One night, my homemade ice cream wasn’t frozen enough and I thought the guests would complain. But the manager went over to the guests and served the ice cream himself, saying that what made the homemade ice cream so special was its softness and smooth texture!

Is there any advice you would give to first year students about to do their internship?
Be humble, friendly and completely adaptable, and love the job you’re doing. When you start to respect your career, sooner or later it will respect you back. Absorb all the knowledge you can, learn as much as you can from everyone, and RESPECT everyone, even the young dishwasher at the back of the kitchen!!!

Where was your internship?
La Brasserie du Grand Chêne, Lausanne Palace and Spa, Switzerland

Did it require any major adaptation? What challenges did you face? How did you overcome them?
People in the kitchen spoke mainly French. Although I’d taken a course, I had some difficulties: in a kitchen, under stress, people don’t really have time to repeat instructions. So I starting speaking French to my friends and reading local newspapers, and within two months I felt comfortable enough to speak at work.

How did your courses prepare you for this first internship?
I was well prepared. Chef Neveu and his team encouraged us to be creative, to get used to the rhythm of work in real industry, and always to apply quality and hygiene standards.

How do you feel an experience like this will contribute to your future?
Industry internships are invaluable as they add practical experience to your theoretical knowledge, allowing you to launch yourself into your career immediately on graduation.

What was the best moment during your training?
I was so happy to meet Production Chef Christelle Francois and to see her passion and dedication. Christelle is always there for anyone who wants to learn from the experience she has gained over 20 years. What I admire most is her ability to juggle her job and her family life. Life isn’t just about succeeding in one’s career.

Do you have any stories to share about your training in Switzerland/abroad? (e.g. funny moments, people you met, important clients…)
Carlos Slim once ate in our restaurant. I felt very proud, not only because Mr Slim is an important person, but also because, as a fellow Mexican, he chose a main course common in our country.

Another time, the Executive Chef of the Lausanne Palace came to our kitchen during a very busy period. We were all under stress, but he helped us out. When the rush was over, he put his hand on my shoulder. It meant a lot to know that my hard work was recognized.

Is there any advice you would give to first year students about to do their internship?
Always be willing to learn. Show interest, and accept new responsibilities. Be patient with yourself, but confident in your knowledge. Don’t give up. Be responsible. Congratulate yourself after a hard day. And last, but not least, be yourself.

What was your experience as a student like?
It’s been very interesting, really. Having no such experience in kitchens prior to coming to the Culinary Arts Academy, it’s my first taste of what it’s like to be in a professional kitchen, so it’s really cool. And by giving me a taste for the real thing it’s motivating.

Which was the best part of today’s experience?
Probably the reaction when you call out orders, I think it’s surreal. When you’re responding to someone calling out the orders you just do it, it’s a very cool thing. But when you’re calling out the orders you have to make sure you’re understood.

What challenges did you face today?
I think perhaps certain elements of timing and organization could have been improved upon. At the end of the day it’s very unpredictable. You know you prepare for a certain amount of vegetarians or alternative eaters, but you can’t make an exact prediction.

"I don't have a single problem with him. I am quite happy. He is a wonderful trainee, generous in spirit, always willing to learn and to help others and definitely not a clock-watcher."

These were the first words of Chef Rochat at the Hotel Trois Couronnes in Vevey, when asked to describe the work of our trainee, Rugo Tomlinson. So what is Chef Rochat looking for when he is hiring a trainee?

"Firstly, the level of French has to be good because the trainee must be able to communicate and understand quickly. Then comes motivation – fire in the belly and a thirst for knowledge. Finally, skills and a decent helping of good luck!"

After meeting the chef, Rugo recognized that what he'd learnt at the Culinary Arts Academy was a really good foundation for working in the hotel and restaurant industry. It helped him adapt to the chef's style of cooking and to adjust quickly to what was going on.

He was also happy that he began his training at the garde-manger station – especially important in this hotel because this is where room-service, the bar and breakfast service are all taken care of. It gave him a good overview of the kitchen's organization and gave him the chance to participate in many different kinds of service.

Next week, he will be working at the sauce station with the chef. This is a great responsibility as it's a station that is often given to the most talented chef and is a good step forward to the position of sous-chef.

Press release: 31.01.08 - 24 heures