Transforming your life-long passion
into a successful career

From a Career in Law to Luxury F&B

After achieving a Master's Degree in Tax and Business Law, Marie-Amélie worked in France as a business legal counsel during almost nine years for different international brands.

When she arrived at a turning point in her life, she began looking for a career that would be a better match for her personal interests and talents. She decided to take the plunge and make a career change in 2018. The hospitality industry had always been of great interest to her, so she decided to investigate hospitality programs and learned that EHL had a reputation of excellence in the industry and a top ranking^*.

What happened next? Simply watch her story and discover her hints and tips for future students who would like to join EHL's Culinary & Restaurant Management Certificate.

From a US Background in Business to Culinary Career in Paris & NYC

Like most of our students, Matthieu has an international background and lived in France and Singapore before his family settled down in New York during his teenage years.

After a bachelor degree from a business school and a few years working in international development and consulting, he decided it was the right moment for a career change. At the age of 25, he joined EHL and the Culinary & Restaurant Management Certificate to fulfill his passion for cooking and business development.

Since he graduated, Matthieu has worked for several restaurants, including a 2-star Michelin, and was in 2019 the sous-chef of a restaurant in Paris. He wants to keep gaining experience on the operational side before going back to New York to launch and manage his own restaurant.

From Climbing the Ranks in Hospitality to the World of Gastronomic Diplomacy

The famous saying "If you're good enough, you're old enough" applies to our brilliant student Timon who was already a passionate hospitality professional before joining EHL's Culinary & Restaurant Management Certificate.

He studied the operational side of hospitality management and did several internships as a kitchen assistant in Belgium, Spain, and Monaco, including experiences in 3-star Michelin restaurants. He could have continued climbing the ranks in the culinary field based on his talent and ambition alone, but he wanted to strengthen his management skills.

Timon joined the CREM to take a step back and see the restaurant as a whole. He gained an understanding of the big picture and how the different functions of a restaurant work together to deliver a successful dining experience. Discover where these new skills will take him next.

From Restaurant Manager to Food Entrepreneur

Coming from a hospitality background, Claudine (born in 1992, from Luxembourg) had experience in hospitality and service, and she had managed two fast-casual Asian restaurants in Luxembourg. Yet, when she began thinking of creating her own business, like many restaurant managers, she felt unequipped to launch a business in the F&B industry and decided to take EHL's Culinary & Restaurant Management Certificate during 5 months.