Culinary Arts students at Institut Lyfe who choose to undertake their internships abroad

Every year, students on the Bachelor’s degree in International Culinary Arts Management at Institut Lyfe undertake internship to put into practice the theoretical and practical knowledge they have acquired on campus during their studies. Whilst some choose to stay in France, others decide to head abroad. These experiences, as demanding as they are enriching, allow them to engage with new cultures, explore new ways of working and open their minds to the world.

Through the accounts of Alexandra, Enzo and Lorenzo, a common theme emerges: going abroad is as much about learning a trade as it is about discovering oneself.

Choosing an international path: a desire for openness and discovery

For many students, going abroad is a natural choice. This is particularly true of Lorenzo, a second-year student on the Bachelor’s degree in International Culinary Arts Management, whose background is deeply international. Born in Senegal and having lived in Iran, Mexico and Italy before moving to France, he naturally wanted to continue this journey by undertaking his internship in Vienna, Austria, where he has family.

This ability to adapt, developed over the years, proved invaluable during his internship at Z’Som, a one-star South American restaurant in Vienna. Indeed, he was able to complete his internship with ease and thrive in an international environment, working within a multicultural team.

For Enzo, a second-year student on the Bachelor’s degree in International Culinary Arts Management, undertaking an internship in Madrid was an opportunity to understand how kitchens operate abroad and to take the chance to learn a new language. An experience that allowed him to discover not only a different way of working but also a different way of life.

Beyond the technical skills, these experiences enable students at Institut Lyfe to gain a better understanding of local culinary cultures, their customs and their unique characteristics.

Challenging and formative professional experiences

Working in Michelin-starred establishments, students at Institut Lyfe are quickly immersed in the high standards and fast-paced atmosphere of professional kitchens. Alexandra, on internship at Il Gallo d’Oro** in Madeira, Portugal, was able to progress to the role of pantry chef and take part in the preparation and plating of dishes.

She highlights the importance of the rigour and precision she has acquired throughout her training. Her international internship allowed her to take things a step further, in the demanding yet stimulating environment of a two-Michelin-starred kitchen.

For his part, Enzo gradually moved between different roles, from pantry to sauces, via garnishes. This rotation gave him a comprehensive understanding of how a kitchen operates and allowed him to develop his versatility and skills.

Certain experiences stand out particularly for their creative dimension. During his internship at the Z’Som restaurant in Vienna, Lorenzo was able to discover advanced techniques such as fermentation, with preparations such as garum, a salty fish-based sauce, or koji. 

A human and cultural adventure

Beyond the cuisine, these internships are also life experiences. Alexandra made the most of her stay in Madeira to explore the island, going on hikes and discovering its unique landscapes. Lorenzo describes the Austrian capital as a city that is at once cultural, accessible and inspiring, particularly during the Christmas period, when he undertook his internship. 

Meeting people plays a central role in these international experiences: Alexandra, a second-year student on the Bachelor’s in International Culinary Arts Management, had the opportunity to work with an alumnus of Institut Lyfe, illustrating the strength of the network of over 6,000 graduates across nearly 90 countries.

Lorenzo particularly appreciated the team spirit he found in the kitchen and within the brigade: in an environment that was professional, demanding and supportive, where the trust placed in him by the chef allowed him to gain confidence and assert himself.

Looking to the future

These international experiences enable students at Institut Lyfe to better define their ambitions and career plans. Alexandra hopes to work in fine-dining restaurants to continue honing her skills, with the ultimate aim of opening her own restaurant. Lorenzo also plans to gain further experience abroad, particularly in Asia, to further enrich his culinary knowledge before opening his own restaurant. Enzo, for his part, is still taking time to think things over, although he has already expressed a desire to work abroad as well.

---

For students on the Bachelor’s degree in International Culinary Arts Management at Institut Lyfe, these international placements represent a key stage in their journey. They enable them to consolidate their technical skills, develop their open-mindedness and build their professional identity. At Institut Lyfe, these internships, which are compulsory every year, form an integral part of the curriculum: to train professionals capable of thriving in a demanding and constantly evolving international environment.