I remember the day I graduated from Ecole Hoteliere De Lausanne like it was yesterday. My chef's hat and lab coat were a constant reminder of my passion for cooking and dedication to excellence. The crowd of people cheering as we received our diplomas is still etched in my memory, and I felt an overwhelming sense of pride and accomplishment.

As we celebrated with champagne, I couldn't help but notice the beauty surrounding me - the small, beautiful women with straight hair standing high on their heels, laughing and giggling together. The wide angle view of the scene took my breath away, and I felt like I was part of something truly special.

The rest of the night is a blur, but I do remember being sprayed with champagne by the Michelin mascot and licking the last drop off his body. It was a moment of pure joy and hedonism, and one that I will never forget. We received the Michelin Guide Award later that evening, and it was truly the crowning jewel to an already unforgettable night.

In the days leading up to graduation, my group of twenty-year-old friends and I had been discussing our plans for the future. Some were looking forward to starting their own restaurants, while others wanted to travel the world in search of new culinary inspiration. For myself, I was excited to start working in a top-rated restaurant, honing my skills and building my reputation as a master chef.

The party continued late into the night, with everyone mingling and