IndustryFostering partnerships from Switzerland to Seoul

Tanja and Alain were both guest lecturers at Woosong University, which Swiss Education Group signed a MoU with in 2016, to boost collaboration and promote culinary arts education. Tanja presented to students from the School of International Hotel Management on the advantages of studying and living in Switzerland and how to become a successful global hotelier. Alain presented to the School of International Culinary Arts with an overview of traditional European cuisines and conducted a cooking demonstration.

Culinary Arts Academy Switzerland in Seoul

The visit to Seoul provided an excellent opportunity to raise the profile of CRCS and CAAS to the wider region. It was a fruitful trip and our schools are already exploring opportunities for collaboration to nurture the next generation of food and hospitality leaders,
Tanja Florenthal, Academic Director of César Ritz Colleges Switzerland (CRCS) Bouveret campus

Next up was a visit to Korea Culinary Arts Science High School where Alain conducted a cooking demonstration. He and Tanja also presented CRCS and CAAS academic programmes to over 50 students from the school, and met with the school’s principal to discuss future opportunities for collaboration.

Programme leader Alain with Alumna in Seoul


Their last evening in Seoul ended with Tanja being a judge for a speech contest where students who had already signed up to study at CRCS, spoke about their motivation for studying hospitality, their future career aspirations or other topics related to hospitality. The winner received a trophy and a complimentary flight ticket to Switzerland. It was a great opportunity to meet and get to know these students before they started their studies in Switzerland. In another event, Alain and three Korean alumni of CAAS held a cooking demonstration for an intimate group of prospective students and their parents.

Chefs in kitchen in Seoul

The visit to Seoul was a great opportunity to offer a taste of Swiss study life to students from Asia and I look forward to seeing some of them in our schools soon.
Alain Muller, Programme Leader Culinary Arts Academy Switzerland Le Bouveret

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