EHL Gastronomy courses were specifically designed for culinary arts professionals working within an independent restaurant or hotel restaurant willing to explore and master advanced techniques.
Participants must master professional cooking skills and knowledge as they will be exchanging, collaborating and getting feedback for their work from world leading Chefs.
Enjoy state-of-the-art equipment and technology
Learn and exchange with the best Chefs in the world
Master and bring home a complete set of new recipes
Rehearse and acquire new cooking techniques
Chef Thomas Bissegger
Thomas Bissegger's resume does not match the typical CV of a top chef whose restaurant is awarded points and stars. The 32-year-old from Aargau didn't spend years cooking in top venues. Instead, he has invested a lot of time in competitions. The list of his successes is long: He is a two-time world champion with the junior national culinary team (2007 and 2010), has won the Swiss Culinary Cup twice and came in second with the Swiss national culinary team at the "Battle for the Lion 2014" in Singapore.
Chef Michel De Matteis
Mr Michel De Matteis is Lecturer Practical Arts at the Ecole hôtelière de Lausanne, where he teaches students the tools and techniques of the culinary arts and gastronomy. After obtaining his Certificate of Professional Aptitude, Michel has led a career in prestigious restaurants and hotels in France, Monaco and Mauritius.
In 1988, at the age of 27, he won the "Pierre Taittinger International Culinary Prize", ranking 1st out of 450 candidates from all over the world. Attention to detail will then become his Leitmotiv. In 1991, he became "Un des Meilleurs Ouvriers de France" in Culinary Catering, thirteen participants will have the title out of 500 registered. At that time, he worked at La Tour D'Argent, a three-star restaurant in the Michelin Guide, with one of his mentors, Manuel Martinez.
Meticulous, passionate and generous, this last title will be decisive for Michel: it brings him a state of mind that forges his character. Then begins his career as a chef, where he is honored by the national guides. Michel is many times Member of the National Jury of the contest of "Un des Meilleurs Ouvriers de France". In 2020, Michel De Matteis joined EHL, after spending 16 years in the prestigious "Royal Palm" Hotel in Mauritius as Executive Chef, to pass on his knowledge and share his passion for cooking.
Fill in the form to discover our selection of 2-day Culinary Arts Short Courses that allow Professionals to explore new techniques and trends.
In EHL Pastry Courses, you will learn modern ways of presenting pastry classics, the range of techniques and recipes required to produce them and how you can easily adapt them to your new personal creations. .