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From Russia with love…for Culinary Arts!
From Russia with love…for Culinary Arts!
It’s an exciting time to be in the culinary business in Russia with new restaurant concepts pushing creative boundaries, gastronomic festivals making their mark and cooking TV shows reaching mass audiences.
With more Russians turning to Culinary Arts Academy Switzerland for their training, we caught up with three of our Russian students to find out why they chose to study here and what their experiences have been so far…
Why did you choose to study Culinary Arts?
Lavr Kozlov (LK)
My first introduction to cooking was in childhood as my father was very talented in the kitchen. I saw my passion for pastry and cooking as just a hobby until I learned (by coincidence) about Culinary Arts Academy Switzerland. The high education standards helped convince me the programme was the right path for me.
Ekaterina Kivlyuk (EK)
I think in Russia it can be difficult to imagine becoming a chef since there are not many specialized schools that offer high quality culinary education. Once I realized that I wanted it to be my future profession, I researched all the best culinary schools in the world. I chose Culinary Arts Academy in Switzerland because I wanted a high quality education with a recognised Bachelor degree and to be able to learn on cutting-edge equipment.
Margarita Gabrielyan (MG)
I was very much into Chemistry and Biology at school and I was always looking at how I could connect a professional career with my interest for gastronom
I couldn’t find the right school in Russia and began my search abroad. Culinary Arts Academy Switzerland seemed to be the only school with the programme that met all my demands and expectations.
Can you tell us about your your first internship experience?
LK: I chose to do my internship at White Rabbit in Moscow – currently sitting at #23 in the World’s 50 Best Restaurants category. I was very inspired by the restaurant concept and proud to work in a restaurant focused on locally sourced Russian cuisine. I was introduced to many secrets of the kitchen as I gained experiences across multiple stations including pastry, hot and cold lines and plating.
MG: I worked at a 2-star Michelin restaurant where I assisted the team and the chef in the kitchen. It was an incredible experience because it was an opportunity to learn from real professionals.
How were you supported in finding your internship?
LK: We received training in CV and cover letter writing as well as preparation in business communication and presentation skills. This combined together helped me learn how to set myself apart from other job seekers.
How do the teachers at Culinary Arts Academy Switzerland inspire you to learn?
LK: The teachers at Culinary Arts Academy challenge your thinking and motivate you to investigate further different subjects. Beyond cooking skills, we are taught high professional standards, work organisation and the use of kitchen tools – all while paying attention to every single details.
What are some of the advantages of studying abroad?
EK: The Culinary Arts Academy hosts students from more than 50 countries which means that the study experience is truly multi-cultural.
It’s the perfect way to build a professional international network and discover new cultures and culinary traditions.
What do you hope to achieve after graduation?
LK: I would like to develop the idea that eating at a restaurant should also be a cultural and emotional experience putting all of your senses to work. This could come in the form of a modern art exhibition visit or a cultural event – but upon leaving you will have experienced the art of a masterpiece.
MG: My dream is to one day open my own culinary school to teach Russian culinary methods and cuisine. I think this would be a unique educational experience for both Russian and international students.
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