Vatel Paris

How do you hire a Head Chef? How can you significantly reduce the physical strain of housekeeping staff? What measures should be taken to fight kitchen waste?

By observing, taking action, and even making mistakes, students gain a deep understanding of hospitality and restaurant professions and how they interact. During the first three years, students alternate between a week of theoretical instruction and a week of practical training in Vatel establishments. They practice the roles of the staff they will manage in the future and learn through interaction with real clients.

Test, Innovate, Learn
From the very first year, students are immersed in real-life situations. They rotate through different departments and roles, testing their skills. Each practical session is followed by a debriefing, where challenges are analyzed, innovative solutions proposed, applied in the next session, and evaluated. This approach makes learning more engaging and effective!

A Gradual Path Toward Management
The Vatel pedagogy is designed to gradually give students more responsibility each year:

• 1st Year: Discover operational tasks that you will later delegate to your team.
• 2nd Year: Take the first step toward management by supervising part of the team.
• 3rd Year: Take full responsibility for a team.

Vatel’s goal is to give students increasing responsibility and confidence each year, under the attentive guidance of instructors and the supportive presence of clients.