Formation Technique Vatel Cuisine
Formation technique
Cuisine

Titres de niveau 3 & 4

Formation Technique Vatel Pâtisserie
Formation technique
Pâtisserie

CAP

Formation Professionnelle Vatel Service en Restauration
Formation professionnelle
Service en Restauration

Titres de niveau 3 & 4

Formation Management Vatel Bachelor
Formation au management
Bachelor Hôtellerie

Titre de niveau 6

Formation Management Vatel MBA
Formation au management
MBA Hôtellerie

Titre de niveau 7

Nolwenn CHRISTOLLET

Nolwenn CHRISTOLLET

Recruitment, Training & Development Manager

Cheval Blanc
St Tropez, France

Promo 2022

Thibault TEMPELAERE

Thibault TEMPELAERE

Asset Management & Investment Analyst

Essendi
Paris, France

Promo 2024

Maxine DURAND

Maxine DURAND

Restaurant Manager

Fairmont Tremblant
Mont Tremblant, Canada

Promo 2023

Baptiste CAUSTIER

Baptiste CAUSTIER

Restaurant Director

Hôtel Plaza Athénée Paris
Paris, France

Promo 2022

Hugo BONI

Hugo BONI

Sales Manager

Inwood Hotels
Paris, France

Promo 2024

Jean BIGNALL

Jean BIGNALL

Food & Beverage Manager

Melia Hotels International
Paris, France

Promo 2024

How French changed my life

News

How French changed my life

Published on January 21, 2026

by Gaelle Garnier

A Vatel graduate in 2023, Milagros grew up in Argentina and divides her time between Uruguay and the wider world, working in a delightful luxury hotel near Punta Del Este, on a stunning beach overlooking the South Atlantic. This Latin American is sure of it: ‘Learning French changed my life!

 

Vatel Planet 2025

 

This language has been a part of me ever since I began studying it as an extracurricular activity, while I was at high school. I fell in love with the language and the culture. Teaching it as part of a hospitality course, which is by nature international, strikes me as very important. Speaking French not only opens a window onto a different culture, but is also an undeniable advantage for our career: beginning with internships – like I was able to do in Chamonix – then working in lots of different cultures, this makes us flexible and sets us apart.’

 

MILAGROS TERAN VEGA
— RECEPTION AND BOOKINGS - POSADA AYANA, URUGUAY