Quite a few students and Vateliens can bear witness to this: professional experience weeks in the kitchens are very stressful but also loads of fun, but above all a great managerial decision-making exercise:
- Leading teams and compliance with hierarchy
- Communication and following orders
- Checking hygiene and work clothing
- Inventory management and replenishing
“Just like when they work in the restaurant, Vatel students are assigned jobs that correspond to their levels of schooling: first of all, a kitchen steward in their 1st year, then the following year a station chef before becoming an executive chef in their 3rd year.
“I was really stressed out for my first week in the restaurant. It was the first time I would be serving real clients. Having worked in the kitchens the week before really helped me.
I had already experienced the pressure and effervescence in the kitchens. I understood what dishes I would be serving and above all, the importance of team spirit: in the kitchens or in the restaurant, if anyone is left behind, it’s the whole machine that falls apart.” Amelie Pichelot, student at Vatel Paris