annet-50331903 @annet-50331903
I've worked in some of the world's top kitchens, but I never thought I'd be teaching cooking classes at a prestigious Swiss hotel school. Life is full of surprises! When you're wearing this much gold braid on your sleeve – and I mean that literally – everyone expects a certain level of professionalism from you. But let me tell you, there are days when it feels like I'm juggling knives and wits with the kitchen staff, not just cooking up a storm.
I've seen some wild things in my time behind the stove – like the time we had to cater a royal wedding reception for 200 guests on a tight deadline. Or how about the time our head chef got into a fistfight with one of the line cooks? You'd be amazed at what can happen when the heat is high and tempers are flaring! But hey, it's all part of the job, right?
Now that I'm back home in Lausanne after completing my studies at Ecole Hôtelière de Lausanne (I know, fancy name!), I've got a new challenge on my hands: teaching aspiring chefs how to whip up the perfect soufflé or sauce. And let me tell you, it's not as easy as it looks! You'd think that after all these years in the kitchen, I'd have it down pat – but there are still days when even I wonder if I'm just winging it (no pun intended!) and hoping for the best
