Students testimonials

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

“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) – Hotel restaurant * Michelin

May 2021 à November 2021

“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) – Hotel restaurant * Michelin

2018 July to January 2019

“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) – Hotel restaurant * Michelin

2016 September to April 2017

“Before, I wasn’t really interested in cooking, but now I cook for pleasure. When I cook I forget all my problems because I like Culinary art. One day I sent my application to the French cooking and pastry school Gastronomicom. I was accepted and started my career in this field. After 6 months of training at school and a first 3-month practical internship, the school gave me the opportunity to do a second internship in a two-star Michelin restaurant. It was a new world for me but I was ready to face this new challenge thanks to all the intensive courses that I attended at school. This training was exactly what I needed. I became not only a passionate cook but also a promising cook.

Issa (Liban) – restaurant ** Michelin

April 2016 to April 2017

«  When the opportunity came to work abroad, I have never hesitated to meet the challenge to widen my knowledge. This is in conjunction with the learning of new languages, which is other one of my pleasures. I decided to come in France and to study with professionals.

I ended my surprising courses where I learnt many different techniques, manners to work in cooking and of new friendships. It was an extraordinary experience in my life.

Having ended my course, I began my internship where I was rewarded by making it in a restaurant two Michelin stars. Undoubtedly the best experience in my life and my professional career. It means working enormously, working very hard. I made many errors but it made me grow and I learnt a lot on myself and on my job. For me, it’s worth it.

A brigade which counts 17/18 people cooking at the same time under pressure; it is inconceivable!!!!!

I take with me all these new tools, these new ideas which will help me in my future creations.

Why rewarding? Because this experience was best undoubtedly of my career of a professional and personal point of life. All this learning and these advice, I shall take them and shall keep with me all my life. These things for me have no price and I can only thank for this incredible experience. I enormously evolved and increased, and I am going to leave from here more ripe and more prepared to pursue my dream and make an excellent work.

It was undoubtedly the strongest experience of my life!

It is time for me, to change atmosphere, to pass at the upper level, by feeling me more ripe, better prepared and more confident in myself.
I think of having made the best investment, the best choice of my life. I leave from here by liking even more the cooking, the impatient person to cross the next landing, and by feeling me very happy and spread in my boss job. »

Bernardo (Brazil) – restaurant ** Michelin

April 2015 to September 2015

«This internship of four months is a memorable experience in my life. I learnt to work effectively in a cooking. I won in patience, in spite of the permanent pressure. My family and my friends who missed me helped me to survive in this unknown earth. I shall not forget all the experiences during my internship. Everybody in the kitchen, there were ups and downs, but it is a unique experience in a life. My internship is memorable and I am proud today to be able to say: ” I CAN MAKE IT “. »

Waritsara (Thailand)-hôtel-restaurant * Michelin

June 2014 to october 2014

If you wish to have more information and to contact former trainees in cooking or cake store, manage you here: Ambassadors This interactive map lists the contacts of students of various origins, it will allow you to have a direct contact with (maybe) somebody of your country.

« The Japanese samurai, the Ninja or Bruce Lee, it is like how they called me! My dream is to have my own restaurant. My objective is to make a cooking Japanese-French.

During my internship, I acquired many of the new knowledge and techniques. Thanks to the work and to the observation in in the kitchen, I had many inspirations. During the training course I had to show endurance with a workload and important pressures. I had to deal with a big moral fatigue while knowing how to meet daily challenges. Although it is very difficult, I am very proud of me.

I realize that to give up would have been easy but to persevere and to show sacrifices strengthened my will. The challenges I recovered, the difficulties which I surmounted are the realities of this job and I had to make him(it) to set out to conquer then my dream. I won much more that of what I thought, especially on a psychological and physical plan.»

Hiro (Japan) – restaurant ** Michelin

December 2014 to april 2015

« I made my internship after 3 months of training in pastry, in a very beautiful establishment. Normally my internship was planned for 4 months but I decided to extend it of a month furthermore to acquire more experience because I want to stay in this activity sector. I learnt a lot: of the application of my knowledge to the organization of the teamwork. This experience offered me a good preparation for Chef job.»

Li (China)- hôtel-restaurant de collection

April 2014 to august 2014

« I would like to have my own restaurant, but I never had any cooking training. I learned a lot, I gained experience and I had nice friendships. I made some mistakes in my work, which helped me grow. I have developed my knowledge and skills. I have seen many things, which will help me in the future »

Katarina (Indonesian) – hôtel restaurant gastronomique familial

Avril 2015 à octobre 2015

«I am very happy with the independence I have gained by working in a kitchen. Speak in French has become much easier over the months and I now feel able to work in French cuisine.

Despite several difficulties during the internship I found it a really useful experience for my future. I was able to realize that working in a restaurant is hard but that it is also very satisfying. I want to continue in this area and learn more, especially the techniques. And maybe someday have my own establishment but we’ll see »

Stepan (République Tchèque) – restaurant gastronomique à thèmes en montagne

Décembre 2014 à avril 2015