Russian Culinary Student Receives Michelin Starred Experience

Having landed and completed her first internship at a Michelin starred restaurant, Mariia is back in class and determined to perfect the skills she needs to set her on an international path to culinary success.

"Its incredible to see how bringing together different nationalities and personalities influences our cooking styles. As a group of student chefs we are all given the same ingredients, but the taste in the end is always different. I believe the soul of each chef influences the meal."

Why did you choose to study Culinary Arts in Switzerland rather than Russia?
I wanted to invest in my future and knew that studying abroad was very important to me. Secondly, I wanted to gain more than the skills learned in the kitchen. Culinary Arts Academy offers higher education with management training that I hope will lead to a higher position once I have graduated.

What were the main qualities that attracted you to the Culinary Industry?
My passion for cooking is definitely at the top. And the connection this industry offers with people stands out for me. Contrary to what some people believe, chefs don’t just communicate with the food!

Did you have professional cooking experience before?
No. My first introduction to the industry was during a part time job as a waitress in a Japanese restaurant in Russia. Working in a restaurant, it became clear that this industry was another world – and I knew instantly that I wanted to be a part of it!

Do you have a favourite student experience since you began at Culinary Arts Academy?
It was the first time I cooked the Russian specialty Borsh for 350 students. I was very nervous because I wasn’t sure they would like it but in the end they ate every last bite! My teacher told me that it was the first time in history the students ate all of the soup within 20 minutes.

What was your first internship experience?
I secured a role with the Michelin starred restaurant in the Hotel Des Trois Couronnes in Vevey, Switzerland working in the kitchen under world-class chefs.

What support were you given by the Culinary Arts Academy staff in finding this internship?
I was given full support by the CAA Internship Manager! I made an appointment with the internship office early on as a student as I am someone that likes to plan ahead and put in the work needed to succeed. The Internship Manager found this role and we worked together on my application. I am very grateful for all of the support I received!

What advice were you given by your manager on your internship?
My manager had 3 key phrases that he repeated throughout my internship:

1. Keep your work clean.
2. Always anticipate what’s next.
3. Taste everything so you know what goes well together.

What was the most rewarding part of your internship?
I felt very pleased when the chef would ask my opinion about what to serve and added my suggestions to the menu (albeit with slight alterations). And I will never forget the last day of work. We drank champagne and I was presented with a professional chef’s knife. This is something I am very proud to have and will cherish.

Where do you hope to be professionally in 5 years?
It's hard to know this early in my studies. I would definitely like to get more professional experience either in Europe or Asia before I return to Russia. My dream is to one day open my own restaurant – but not before I get more experience in the field.

What advice would you give to another Russian student that is interested in studying at Culinary Arts Academy?

1. Language is very important. Not just English, but French and German too if you want to study and work in Switzerland.
2. Be ready to not complain. The studies are hard and require hard work at all times.
3. Beware that Switzerland is very organized and can bring new pressures that Russians may not be accustomed to.