Culinary Arts Academy Switzerland

17/10/2026

Intern with the Best. Become the Best. ⭐🌍

At Culinary Arts Academy Switzerland, our students take their passion beyond the classroom and into some of the world’s most exceptional kitchens.

This season, our interns have gained hands-on experience alongside the teams behind renowned culinary destinations, from Belgium and the UK to Sweden, Portugal, and Japan. Among them are Michelin-starred restaurants Boury, Moor Hall, Frantzén, The Fat Duck, and Humus x Hortense, as well as The Ritz-Carlton in Sintra and Osaka.

Real-world experience. World-class mentors. High standards. Exciting opportunities to grow.🔥
From mastering new techniques to developing precision, resilience, and confidence under pressure, our students are learning from some of the best in the industry — gaining the skills and experience to shape their own futures in the world of gastronomy.

Because at Culinary Arts Academy Switzerland, we believe that learning from the best is a powerful step towards becoming the next generation of culinary leaders.

Swipe through to hear what our students have taken away from their internships so far.👉

Their journey is just beginning. ✨

15/10/2026

From passion to profession

For aspiring chefs, every opportunity is a chance to learn, grow, and refine their craft.

The International Recruitment Forum connects our students with the restaurants, hotels, resorts, and food businesses where their careers can take shape.

This year, students will have access to:
✨ 2,000 internship and graduate opportunities
👨‍🍳 200 recruiters ready to meet them
🏢 95 companies from around the world
🌍 students placed in 69 countries over the past year

📅 21 October 2026
📍 Caux Palace, Switzerland

From Michelin starred kitchens to leading hospitality brands, the journey begins with a passion for food and the courage to pursue it.

Great culinary careers are built one experience, one mentor, and one opportunity at a time. Your career starts here!

14/10/2026

IRF (International Recruitment Forum) October 2026 is coming!

Are you ready to meet the people and companies that could turn your passion for food into a stepping stone to your career?

One chat, one conversation, could lead to the career of your life. Thousands of alumni started their careers here: they got their foot in the door and began a completely new chapter of their lives.

The chance to intern around the globe, experience different kitchens and work cultures, and explore new places and flavors while gaining hands-on experience is just around the corner!

IRF – Your Career Starts Here!

📅 Date: 21 October 2026
📍 Location: Caux Palace, Switzerland

12/10/2026

📢 Calling all Swiss Education Group alumni in Vietnam! 🇻🇳🇨🇭

We’re excited to announce our upcoming gathering on Friday, 13 November 2026, at Oakwood Residence Hanoi. Join us to reconnect with old friends, expand your professional network, and share your journey since your days at Swiss Hotel Management School, César Ritz Colleges Switzerland, HIM Business School, IHTTI, or Culinary Arts Academy Switzerland!

🗓️ Friday, 13 November 2026
⏰ 18:30 to 21:00
📍 Oakwood Residence Hanoi, No. 17, Lane 35, Dang Thai Mai Street, Tay Ho District, Hanoi, Vietnam

Please RSVP before 5 November by scanning the QR code or using this link: https://forms.gle/B9DG7c9WXQAcB1J78

Looking forward to seeing you all there! 🎉✨

11/10/2026

You and me, fine dining in foodInspired Restaurant 🍽️

Chef of the Day Lin Phyo Thu brought Burmese, Chinese and French flavors together in one unforgettable menu, from the quail egg tart to the five spiced duck and a deconstructed Ceylon tiramisu.

A menu with a story in every bite. 🏮

07/10/2026

Junoon: Cooking with Passion ❤️‍🔥

For Mahi Suri, Junoon was more than a Chef of the Day menu. It was a reflection of identity, heritage, and the stories that shape us.

Named after the Hindi word for "passion," the concept brought together the flavors, memories, and traditions closest to her heart. Created in collaboration with Danielle Machibaya, the menu celebrated Indian and Zimbabwean cultures, brought to life through the French culinary techniques developed at Culinary Arts Academy Switzerland.

Each dish demonstrated how culinary education can serve as a bridge between cultures, transforming personal experiences into meaningful dining experiences. Through creativity, collaboration, and technical excellence, Mahi and Danielle created a menu that was both deeply personal and professionally executed.

Congratulations, Mahi and Danielle, on sharing your passion, culture, and talent with our community. We look forward to seeing where your culinary journeys take you next.

04/10/2026

01/10/2026

Career Change to Culinary Arts | Episode 1

Some career changes aren't about finding a new job. They're about finding a deeper sense of purpose.

After earning a degree in film and rhetoric from UC Berkeley USA, Andrew Lathrop decided to take a different path. He wanted a profession that brought together creativity, problem solving, and craftsmanship, where he could create with his hands, think critically, and make a real difference in people's lives. He found all of that in the culinary world.

Andrew chose Culinary Arts Academy Switzerland for its strong reputation, its immersive way of learning, and its unique location. For him, studying here is about more than mastering technique. It's a chance to understand the industry as a whole and build the foundation for a lasting career.

To Andrew, cooking is more than a profession. It's an art form, a way to bring joy to others, and one of the most meaningful ways to express what it means to be human.

Looking ahead, he hopes to start a nonprofit that uses food to support and serve communities, bringing together his love for culinary arts and his wish to give back.

His story is a reminder that some of the most rewarding paths begin when we have the courage to follow our values, embrace change, and define success on our own terms.

We're proud to support students who see culinary arts not only as a craft, but as a way to connect, contribute, and make a difference in the lives of others.

27/09/2026

The Circle of Excellence: Sharing Knowledge, Inspiring Generations, Shaping the Future

For more than six decades, Anton Mosimann OBE, DL, legendary Swiss Michelin Star chef, Founder of the Mosimann Collection and most recently Founding Member of the Circle of Excellence, has dedicated his career to the pursuit of excellence and the development of future talent. Having trained more than 1,000 students throughout his distinguished career, he has always believed that “Excellence is most fully expressed when it is also given.”

This philosophy of sharing knowledge, nurturing talent and passing excellence from one generation to the next continues to shape the very essence of the Circle of Excellence. Bringing together world-renowned chefs, innovators, entrepreneurs and industry leaders, the Circle is founded on the belief that expertise should be shared, not guarded.

Few stories embody this mission better than that of Circle Member Gilles Varone. Today, the Swiss chef is recognised with two Michelin stars and a Michelin Green Star, earning acclaim for a culinary philosophy rooted in precision, sustainability and respect for nature. Yet before establishing his own reputation, Gilles began his culinary journey in London under the mentorship of Anton Mosimann at the renowned Mosimann’s private club.

At the inauguration of the Circle of Excellence, Anton officially welcomed Gilles as a member of the Circle and personally dedicated a copy of his book, Life Is a Circus, to him. It was more than a moment of recognition; it was a true full-circle moment—a mentor honouring the student he had once helped shape, now standing among the finest talents in the industry.

Because true excellence is measured not only by what we achieve, but by what we pass on.

25/09/2026

SEG India Alumni Gathering 🇮🇳

We recently brought together members of our alumni community for a memorable evening at The Qla in New Delhi, reconnecting former classmates, celebrating career milestones, and strengthening the lifelong bonds built during their studies at SHMS, Culinary Arts Academy, César Ritz Colleges and HIM Business school.

With 60 registered alumni in attendance, the gathering was a wonderful opportunity to share experiences, reflect on professional journeys across hospitality and business, and expand a growing network of industry leaders. We were also delighted to welcome Claudio Raccanello, Vice President of Sales, whose presence helped further connect generations of SEG graduates.

A special thank you to Sandeepa Varma for coordinating this fantastic event and for her continued dedication to supporting our Indian alumni community.

To everyone who joined us, thank you for making the evening so meaningful. We look forward to many more opportunities to reconnect and celebrate our global alumni network. 🤩