Mosimann Internship exceeds all expectations

Term 4 Culinary Student Hanna Johansson spent an unforgettable London-based internship with Mosimann’s Party Service working onsite at Buckingham Palace, St. James’ Palace, Wembley Stadium, The Guildhall, Mosimann’s Club and more!

What were you hired to do?

I was a kitchen trainee working in both the cold kitchen and in pastry.

What were some of the highlights from the internship?

One of the most exciting events for me was working alongside Michelin Chef Nigel Haworth for a charity gala at the Guildhall for abused children with the NSPCC. I remember we worked for days practicing our dessert and being able to plate and see the final product for the event was incredible.

And of course, I will never forget the experiences working in Buckingham Palace and St. James’ Palace. We catered several different dinners for Prince Charles and I was part of the team that created the canapes, starters and dessert.

What was the most unexpected thing that happened during your internship?

My internship overlapped with the Winter Olympics which meant that many members of the kitchen staff were in South Korea. Since our kitchens were understaffed, we were very busy and more responsibility was given to the junior staff – including me! I was placed in charge of re-creating the pastry recipes for a tasting for a group of Michelin Chefs in preparation for an event in Hong Kong SAR. It was a lot of pressure!!

In the end, I was satisfied with my final recipe and I received some tips from the Michelin Chefs that I will always remember.

How did you land an internship with Mosimann’s?

I met Mr. Phillip Mosimann at the International Recruitment Forum in March, 2017. I gave him my CV and he took the time to ask me some questions. On the spot, he told me that he would like to offer me a position at Mosimann’s. A few days later, I received a confirmation by email and I started my internship the following October.

What was the most important lesson you learned?

I’ve been told my whole life that I’m too quiet. Working in the kitchen, I learned the importance of speaking up in order to be heard, but at the same time I found real value in being quiet and listening to what others have to say.

What’s next for you?

I honestly have no idea what could beat this experience! I never imagined that I would work in such an environment as a student.

Still to this day, when I stop and think about it I’m amazed. I did that, I went there and I served those people! Wow!

About Hanna Johansson

Hanna Johansson is a graduated as culinary student from the Culinary Arts Academy Switzerland in 2019.