“My first bachelor is actually in industrial design, which I still love, but a desk job was not ideal for me. Life is short and why not spend your time doing something you love? So I made a drastic change and went into pastry. It is an area where you get to be creative and fun but at the same time you have to be precise and detailed, which honestly, I love.
My career has had three major stepping stones, the first step up was graduating from Le Cordon Bleu in Ottawa where I learned everything about traditional French pastry. The second was being able to study at the Culinary Arts Academy in Switzerland where I learned the most about how a kitchen actually functions, and the third was my first actual experience in the kitchen at Les Trois Rois in Basel, where I was able to tie in everything I had learned before. Without the base, without the amazing education I had, I would not be where I am today.
I work now as Chef de Partie at the Country Inn restaurant of the Hotel Adler where I am in charge of desserts, for banquets and for the Michelin restaurant. Everything in the kitchen needs to have a system. If you are organized and calm, you can get anything done. Team work is a big part of the job and this goes for the kitchen as for service. My training in both schools has allowed me to get where I am today. Le Cordon Bleu taught me the basis of every single recipe and the Culinary Arts Academy taught me how an actual kitchen works.
Working in the kitchen is all about loving what you do and having the ability to stand under pressure. If you are going to make a leap and start working in this area, make sure this is what you want, be mentally prepared for long working days and learning how to deal with stress. If you think you can handle all that, hold on because it really is an amazing ride. Your life will be anything but dull.”