Student Blog- Sebastian Week 1: Cooking Online in New Zealand

My mentor is Danniélla Loock, she cooks and lives in South Africa. We have a weekly call during which I can discuss everything that has happened during the week with her. The personal support is a great advantage. If I’m having trouble binding ability with sauces, I can talk to someone about it and ask where I made the mistake. In order to supervise all students worldwide, the mentors are scattered around the world and thus cover all time zones. In addition, there is of course the opportunity to exchange ideas with other students in a Facebook group. Many have fulfilled their dream after their training and work in various kitchens worldwide and are happy to help you. For people who want to travel around the world after their training, the network is really an advantage. A student of Danniélle recently started her own restaurant in Greece.

In the introduction, in addition to personal hygiene, there is an overview of the various fields of activity in the gastronomy and the hotel industry. In addition to hotels and restaurants, there are other potential employers such as caterers, private chefs and employees in the community catering industry. The activities differ from the employment as chef de partie in a gourmet restaurant, so it is advantageous to get an overview. Everything should be looked at closely, as at the end of the lesson a test is waiting for you. The introduction has been successful and gives the budding chefs a good overview of the future working environment.

Looking forward to the second week and I’m curious to see what Danniélla says on Friday.

More information about the training can be found on the homepage of the International Culinary Studio.