Find below student’s experience feedback, having already made a gastronomic internship in France

“During my internship, I truly discovered what it means to work in a professional kitchen. I gained new skills, improved my French, and learned to trust my instincts. This experience gave me the confidence to pursue my dream of becoming a food writer.”
– Sofie, Germany
Januray 2025 to April 2025

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This internship was truly life-changing. I finally felt proud to be a chef! The dishes were complex, the standards were high, and I learned so much every single day. It opened my eyes to what true fine dining is.”
– Calvin, Taiwan
December 2024 to April 2025

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“I was trusted with real responsibilities from day one. I created desserts, managed daily mignardises, and even helped design new menu items. This experience gave me the confidence and skills to pursue a professional pastry career—and I loved every minute of it.”
– Mimi, USA
April to November 2024

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“These six months spent in the gourmet restaurant are an unforgettable experience for me. I learned a lot about cooking, but also about myself, and my skills. It was a very demanding experience, but I never gave up. I completed my internship as a Demi-Chef de Partie – which was my ultimate goal when I started my internship. I gained more confidence in the work in the kitchen, but also in myself. I was able to work in all departments, including pastry, and I was engaged in various extra-professional assignments. I also learned many different aspects of the job, also the importance of the relational dimension in the workplace.”
– Filip, Norway
May 2021 to November 2021

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“The first few days I didn’t do nothing much just the usual simple kitchen tasks as I was still getting to know how everything works in that kitchen but as weeks passed by more and more responsibilities were bestowed on me and to cap it all off on the 25th and 31st I was tasked with the duty of coming up with the main dish of the 7 course dinners we served.
I was quite nervous about this but with my application of the things we learned in Gastronomicom school and my research I and the team had a beautiful dinner service as the food was also amazing. (…)
Without the school and hotel I was in I really don’t think I would have grown as chef this fast and this effectively.”
– Martin, Kenya
2018 July to January 2019

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“My internship was an amazing experience. I was able to develop many aspects. My love for pastry was strengthened.  I improved my level of French and I understood how the kitchen works. Making gourmet desserts was a new skill for me and I was able to understand the creativity needed to design the best plate for the customer. I will be able to use many aspects of my training to improve and grow my business when I get home. I would like to thank the Pastry Chef and the team at my internship. It was a wonderful experience. ”
– Calisha, Trinidad et Tobago
2016 September to April 2017