What can I do with a Culinary Arts Degree from a top Swiss School?

Novelty in Food Concepts

FOMO, or fear of missing out, drives much of consumer behavior in today's social media saturated world. The fear of missing out carries over into food and beverages experiences as consumers seek out new concepts to new-to-them cuisines. Thus, the current trends for pop-up experiences or secret restaurants. 

Food entrepreneurs who want to win consumers through novelty need to do more than simply offer something unique. They must maintain quality in food and service, while finding ways to personalize service with repeat guests. While newness may bring a guest to the door, it's the quality of the food and overall experience that will get them to come back - and tell their friends. 

Unique and Entertaining Locations

While quality and type of food may be the driver for getting customers in the door, today's food and beverage businesses need a variety of features to succeed over the long term. Something that's becoming increasingly important in today's economy is uniqueness of not only concept but location as well. Restaurant and bar owners nowadays need to focus on the design element, by working with architects and interior designers to create something bespoke. The usual elements, such as natural lighting, comfortable seats, nice art, WiFi access, charging stations, and patio or open air seating, should be incorporated to accommodate customer preferences. 

Food and beverage entrepreneurs have started to silo themselves by operation type, and this is something that's projected to continue as the industry matures. Within shopping malls and food halls, businesses are sorting themselves into different zones, so consumers can find all the fast casual concepts together, all the fine dining establishments together, and all the bars and pubs together. Clustering like with like should increase business for all parties, by luring people looking to experience those types of businesses to one central place, whether it's for a pub crawl or gourmet grocery shopping. 

Restaurant Management: How to choose the right location?

Food Halls are Trending

In recent years, food halls such as Eataly in the U.S. or Food Republic in Singapore have become more popular among consumers. Thanks to the success of the food hall model in Europe and North America, food halls are poised to grow, whether as new construction developments or through continued revitalization of older markets. 

Food halls offer a blend of everything: street food stalls, sit-down restaurants, coffee vendors, pastry shops, and more. There might be a farmer's market adjacent, where customers can pick up fresh vegetables and prepared food, or gourmet food retail businesses. The popularity among consumers has piqued interest up the chain: Now, new food entrepreneurs may seek a food hall location as an easy way to connect with a ready audience, and retail landlords might be eager to convert an underperforming mall into a high-end food court. 

The food hall ticks a number of boxes in terms of current consumer preferences: There's always something new, a group with different dietary preferences can find something for everyone, everything is fresh and artisanal, and consumers can pick and mix among what's on offer to create a unique and personalized dining experience that is flexible for shoppers with different budgets. 

Food halls are doing more than just serving meals to hungry locals and tourists: they are designed as a curated experience, where guests can not only enjoy top-notch street-style foods, but fully grasp an authentic flair of the city they are in.

Healthy Food in on High Demand

Thanks to the booming wellness trend, consumers demand healthy foods. Many have special dietary needs -- whether by preference or by food allergy -- thus vegetarian, vegan, gluten-free, or keto fare is increasingly finding its way onto menus at restaurants of varying price points.

Superfoods themselves come and go. While food business operators should tweak their menus to showcase the current darling ingredient, such as kale or avocado, the smarter strategy is to follow the underlying healthy trends. Early adopters might spot the rise of meatless "meat" foods and invest in healthy snack options like vegan jerky, for example. 

What is the future of food and where is gastronomy heading? Although the quality of produce remains ever-important, transparency is now critical for consumers.

Organic and Sustainable Food

Simultaneously with the rise of interest in healthy foods comes a demand for fresh, quality food with optimum flavor. Thus, trends like slow food, local food, organic food, and heirloom food are increasingly driving food concepts. Driving the latter trend is increased interest in sustainability, climate, and the environment. Consumers want to be able to trace their coffee from bean to cup or follow their seafood dinner back to the sea or stream, so they can take greater responsibility for the impact of their food dollars on people and the environment. 

Particularly in cities, consumers are seeking out smaller, independent operators over chain businesses. The perception is that these local chains and independent businesses have a stronger connection to serving fresh, flavorful food over something like a chain, which must source from mass producers to meet consumer demand. 

An important symbolic change occurred early in the current decade in the social perception of organic wine, due to changing habits among consumers on combining luxury and sustainability.

Delivery Apps for Food are Rising

The restaurant industry is the latest to find itself at the heart of disruption from big tech, with new apps promising to upend the way customers get take-out or delivery. As seen with the meal kit trend, consumers increasingly want to eat high-quality food without having to put in the effort to make it happen -- whether that's grocery shopping or picking up a to-go order. Delivery apps get food in the hands of customers with the click of a button. The next generation of delivery trends is projected to involve the digital assistants with voice recognition technologies, such as Amazon Alexa. Pretty soon, customers will be able to order what they want at home, work, or hotel, simply by telling Alexa to get it for them. 

For restaurants and other food businesses, delivery is a double-edged sword: Customers become loyal to the delivery app and not to the restaurant, but the apps can introduce them to a new audience. Consider also the high fees charges by delivery apps and it's clear that food entrepreneurs need to carefully weigh the pros and cons of delivery to ensure the model offers a fair return on investment. 

With a drastic increase in demand for delivery and takeaway services forecasted, restaurateurs must get ready to adapt. Is the restaurant industry ready for such a structural change?

Curbing Food Waste in the Culinary Arts Industry

In mature markets, food waste falls under scrutiny. Estimates indicate that up to one-third of the food grown around the world is wasted, whether it's rotting in the field or tossed in the bin at the close of the night. Wasted food created methane gas as it decomposes in landfills, which exacerbates global warming.

Curbing food waste cuts across all segments of the food and beverage industry: Grocery stores, consumers, restaurant operators, caterers, and bars can all play a role. High-end restaurants are often leading the charge here, as seen with New York chef Dan Barber, who raised awareness of food waste with a pop-up experience in the U.S., which was recently imported to London in collaboration with Selfridges. 

In Asia, a Singaporean hawker developed an app to reduce food waste by allowing Singaporean food stalls to post unsold food before closing time. Customers could then purchase the food at a discount -- saving money while helping to reduce food waste. Similar apps in the U.S. and Europe allow customers to purchase unsold restaurant food at a discount. 

Related to the food waste trend is increased preference for compostable and biodegradable packaging over single-use plastic packaging, which is extremely wasteful. The recent success of the no straws campaign indicates that today's diners are increasingly vocal about saying no to plastic waste. Sustainability is trending. 

Chef

Chefs are more visible than ever thanks to reality television shows, celebrity chefs, and consumer interest in (and knowledge of) food. Today chefs work with high-quality ingredients and take inspiration from the global palette to create fresh, flavorful food. With food halls and food trucks all the rage, chefs today might work in a casual environment or fine-dining restaurant. Either way, the role is all about getting the maximum freshness and flavor out of ingredients while drawing on culinary history and creativity on a daily basis. 

Chef career opportunities include catering, fine dining, franchises, hotels, or other work environments No matter where you find work as a chef, a culinary arts education provides the backbone of knowledge and skills development to help you land your first position. 

Research Chef

As the name suggests, a research chef combines cooking with research in food science. Research chefs marry the art and science of cooking to come up with new cooking methods or new food and beverage products. Research chefs might work on new cooking methods, food preservation methods, or flavors. For a practical example of what a research chef might do, consider all the "fake meat" burgers on the rise, to help people who need to reduce meat consumption for health reasons enjoy meatless alternatives. 

To make a career in the research culinary field, you need both a solid grounding in science and a culinary arts education. 

Baker or Pastry Chef

Baking and pastry arts are a subspecialty of culinary arts, focused on breads, pies, cakes, laminated pastries, and other sweet treats. Baking and pastry training programs focus on the foundation of pastries -- flour, sugar, butter, dairy, and eggs -- and how to combine these simple ingredients to form any number of dessert items. 

With a pastry arts training, you can work as a restaurant pastry chef, wedding cake designer, catering professional, artisan baker, or open your own sweets shop specializing in anything you like. These days, modern bakers are likely to niche down and offer a single category of products, be it ice cream, cupcakes, caramels, or gluten-free baked goods. 

Baking is more technical than cooking, because bakers can't swap out one ingredient (like sugar) for something else (like honey or molasses) and expect the recipe to have the same flavor, texture, and consistency. If you are more analytical and enjoy using creativity within a structured environment, you might gravitate naturally toward the pastry arts. 

Restaurant Manager

Restaurant managers are the heart and soul of the restaurant operation. With acute restaurant knowledge and business acumen, managers keep everything running so the restaurant can be profitable, while putting out fires in the front or back of house. A modern restaurant manager might specialize in working with service staff to uphold customer service standards, or they might work behind the scenes, making sure cooks work efficiently, follow portioning guidelines, and keep a sanitary kitchen. 

Restaurant managers schedule employees, train and hire, perform ordering and inventory, and dig into the data to see how the restaurant is performing and where there's room for improvement. To get a leg up in restaurant management, you may want to get a basic business education and immerse yourself in the front-of-house or back-of-house positions, depending on your desired job. When you've worked as a cook or a bartender, then you have a better understanding of common issues. 

If opening a restaurant is an ambitious challenge, here is why and how some have been successful in living from their passion for food. Learn more on how to master restaurant management?

Service Staff

Service staff include servers, bartenders, bar backs, bussers, and hosts. Plenty of food and beverage professionals start out in a service role, thus it's not uncommon to work your way up from a bar back to a full bartender then bar manager of a hotel. Others enjoy the work environment of customer facing roles and work as career servers or career bartenders. 

Whether you view the role as a stepping stone in your career or a worthwhile career in and of itself, you'll want to understand food, beverage, service, and hospitality basics to be successful in your job. 

Beverage Professionals 

Underneath the umbrella of beverage professional fall careers like sommelier, wine maker, brewer, barista, or a service variation of these positions, such as a coffee shop or wine store owner. Beverage professionals may work in customer-facing roles (such as sommelier or barista) or work on the production end of things (crafting wine, brewing beer, sourcing third-wave coffee beans, or curating a shop).

While the beverage of choice varies, what unites beverage professionals is interest, attention to detail, passion for history and flavor, good palette, and a mastery of skills that include hospitality, culinary, agricultural, and business. Depending on your interest, a formal education, apprenticeship, or combination may be your best bet. You can learn barista skills on the job and eventually feel confident enough to open your own coffee shop, but your new cafe will fare better if you have a solid business background or the finances to hire a partner with business savvy. Likewise, you can learn how to make wine by apprenticing with a practicing winemaker, but if you understand the viticultural sciences, you'll grasp the theory behind the practice much faster. 

Nutritionist

Nutritionists combine a passion for food with an equal passion for health, helping people understand how to eat healthy. As a nutritionist, you might provide dietary advice to individuals with chronic diseases, such as diabetes, encourage individuals with weight loss goals, promote healthy lifestyles, or manage a nutrition clinic, serving a population with special needs, such as older adults or people with food allergies. Nutritionists understand anatomy, physiology, human behavior, food science, and dietetic principles.   

Food and Beverage Industry Instructor

If you are passionate about teaching in addition to food and beverage, then you may have a career as a food and beverage instructor. With a teaching career, you can train new hires in your restaurant or coffee shop, work at a culinary arts or vocational school, or even teach a lay audience through cooking classes for non-professionals. The possibilities are endless, as you can follow your passion to teach others how to do what you love, whether that's baking sourdough bread or cooking Turkish food. You might even teach health safety skills by training culinary professionals in safe food handling. 

The typical qualification for a food and beverage instructor program is hands-on experience with what you'd like to teach. Teaching can be a mid-career move when, for instance, a restaurant chef wants more predictable hours, or it could be something you do on the side to supplement your income or market your business. By offering cooking classes when your restaurant is closed, you can introduce new people to your cuisine and gain exposure to a new audience. 

Food Stylist or Photographer 

If you love food and arts, then there are many roles in the food and beverage industry for you. Food stylist and food photographer are two of the most common. With these roles, you stage and photograph food for magazines, websites, television shows, and more. In addition to a thorough understanding of food principles, you'll need arts skills, which can be gleaned through education or on-the-job experience. 

Food and Beverage Writer

Whether you want to review restaurants, write culinary history books, write a cookbook, or create a food blog where you sell books, courses, and more, a food and beverage writing job combines hands-on skills with research and writing skills. By learning culinary arts or steeping yourself in the beverage industry you wish to write about (say, by working at a wine shop or interning with a winemaker), you can build your skills and confidence, gain insider knowledge, and start writing about your culinary interests. Depending on your goals with food and beverage writing, other areas of knowledge may be a fit. If food history is your calling, you'll a want history degree. If you hope to start a successful and lucrative food blog, food photography and social media knowledge are good skills to master. 

Opportunities for Career Progression

Among the many benefits of careers in the food industry are the opportunities for advancement within the sector. For example, many top sous chefs and even executive chefs for well-known restaurants started their careers as entry-level line cooks. Many of the restaurant managers and owners began their careers at the bottom as well. In fact, 90 percent of restaurant managers and 80 percent of restaurant owners started out in serving, hosting or other entry level jobs.

The same thing can be seen in the food-manufacturing side of things. Many people begin with entry level jobs within a processing facility and eventually work their way up and hold top positions in a company. It is possible to pursue opportunities related to business and management, skilled trades, or technology.

Food and drink offers exciting and profitable career prospects. As the UK’s largest manufacturing sector, the food and beverage industry will always need new employees. After all, everyone has to eat and there is always the need for innovation in this field.

So how much room for growth is there? It is estimated that by 2025 the restaurant industry will employ around 15.7 million workers. This is an increase of 1.7 million just from 2015. For those who already work in the industry, nine out of 10 claim it is a good option for a first job, and 70% of all workers between the ages of 18-65 have moved on to higher paying jobs. The highest-paying restaurant jobs reach six-figures, and are attainable for anyone with the right experience and work ethic.

Versatile and Transferable Career Skills

Careers in the food industry can equip an individual with many occupational skills that are valued in other sectors as well. This means, even if you decide that a career in food isn’t right for you, you should have the opportunity to move on to another job too. Restaurant jobs help you develop exceptional communication and customer service skills. Additionally, working in kitchens and manufacturing facilities offer practice in organization and efficiency. Depending on the focus of your job, you may even gain transferable skills in areas like accounting, human resources, and purchasing. All of these competencies are valued in many other business-related fields and could help you transition to another career path, if so desired

Serving and hosting jobs are often chosen as a part-time employment for young people. However, these jobs provide good experience that you can rely on later in life. With restaurant experience, you can go anywhere.

Discover all the hospitality skills that will be needed in the future.

Multitasking Skills

Restaurant workers must be smart and sharp. This sharpness is vital because they must remember who, at which table, ordered what dish. They should also remember approximately how much time it has been since they ordered it, so that the customers aren’t kept waiting for very long. Waiters and waitresses need to be quick and careful on their feet, too, so that they don’t accidentally drop a customer’s plate. If you’re not “on the ball”, the customers will leave the restaurant unhappy. But if you are sharp, your customers will be happy, leave you a good tip, and will recommend your restaurant to their friends. Working in a restaurant helps you gain these skills to be at the top of your game.

Creativity skills development

Whether you are making the food, serving the food or working in management, there are plenty of opportunities to show off your creative side. In the food and beverage industry, it is up to the staff to get people into the establishment and keep them coming back time and time again - creativity goes a long way towards doing that.

Adaptable Skills

When you work at a restaurant, no day is exactly like the one before. You will experience many different types of customers (which can be good and bad). If you love adventure, and prefer not to do things the same way twice, then working at a restaurant will be a fun experience for you. You’ll enjoy the unpredictability that is part of the package.

This holds true for those who are working in the back of the house as well as with customers. If you're working as a prep cook, you could find yourself chopping potatoes one night, and poaching shrimp the next. There's always something new to do when you're in a restaurant.

Communication and Social Skills

If you enjoy interacting with many different people, then food service may be a worthwhile consideration for you. Front of the house jobs such as server, bartender, or restaurant manager, provide you with the opportunity to meet new and interesting people every day. Larger restaurants and food service establishments tend to have a lot of employees, which gives you the chance to develop new friendships with coworkers—people that you, otherwise, wouldn't have ever met. Social interaction is also an appeal to other food-related careers, like bed and breakfast owner or restaurant publicist.

Happy to Serve

If there’s any reason to get in to this business it’s because you like to help other people. Every time you ask a customer how their meal was and they answer with, “It was great, I love this place!” it will make your day and fill you with pride. You’ll make friends with returning customers. The best managers in the business do it because they like seeing a room full of smiles.

Also, if you work with a good team, you can really have fun. Restaurant crews often become friends, and have each other's backs. Restaurant managers pitch in to help the servers, servers help each other out, hosts make sure to seat patrons evenly so servers can make the most in tips, and bussers clear tables quickly so more customers can be seated. Many people reminisce fondly about a good restaurant team.

You Learn How to Handle Challenging People

It goes without saying that as a restaurant worker, you will encounter an occasional person who isn’t very nice. It might be difficult to deal with these people at first, but as you get comfortable in your job, you will learn how to deal gracefully with these kinds of people gracefully. When you meet difficult people in another area of your life, you will have mastered the fake smile and polite response. You will have a newfound empathy for fellow food service and retail workers, as they are going through the same thing. Patience is a virtue, and one you will develop highly when you work at a restaurant.

Delicious Free or Discounted Food

When it comes to the perks of food industry careers, you cannot overlook free or discounted food. Every restaurant has a different policy, but it is common to receive a free or discounted meal during or at the end of your shift. Some restaurants even offer employee discounts when you are off-shift so that you can enjoy the menu as a customer but pay a discounted rate. Many restaurants allow employees to take home leftovers from the kitchen at the end of the day rather than throwing them into the garbage. If you are the type of person who eats out frequently, then this benefit can actually save you a considerable amount of money over the course of a year.

It is worth noting that some food-manufacturing companies are known for giving employees free and discounted food products as well. For example, it is reported that Mars Chocolate employees receive free candy!

Enjoy a Flexible hours day

Working in a restaurant might mean pulling a weekend shift to make more money, of course. But there are perks to the scheduling too. Many servers and chefs work in the evenings, leaving the daytime free for errands and workouts while most other people are at work. There are benefits to this type of schedule, and some servers are able to schedule several days off a week or switch days to suit their schedule.

The restaurant industry is one of the few that offers flexible working hours to fit around family and social lives. It is also one of the few to offer both part-time and full-time work, as many restaurants are open extended hours. Many younger employees make the most of what the industry has to offer and are also enrolled in school.

You Can Burn Calories While on the Job

With most careers in food is that you will be on your feet. A lot. The pace is fast, there are repetitive motions, and you'll be engaged in moderate to heavy lifting. But most employees consider that a good thing. Your daily exercise routine is basically built into your job. In fact, food industry professionals could burn anywhere from 150 to 200 calories per hour.

WIth all these benefits, it is easy to see how a job in food service can be a great choice for your lifestyle. You owe it to yourself to learn more about the possibilities and decide if this is the right career for you.

Modern Plating

What are the latest plating trends, how can chefs arrange their plates in a modern way?

During the workshop "Modern Plating", students will learn how to structure and meticulously design their dishes in order to demonstrate the art of designing a modern plate.

Discover the pictures of our latest workshop

Beer Pairing

In a workshop the students learn how beers can be ideally combined with food. On an excursion to Chur Stadtbier, they experience the brewing process of specialty beers live on site.

What are the main types of beer?
Up your beverage knowledge with out guide to the main varieties of beer.

Truffle Excursion

How does the life cycle of a truffle - from the ground to the plate - look like?

On an excursion to Perugia Italy, the students go hunting for truffles and search for black and white tubers with dogs. A visit to a truffle market and a truffle company that shows how the products are processed round off the excursion.

See also: Truffel, the black diamond of the kitchen

Afternoon Tea

The students can organize and implement high-end events for 4 and 5 star hotels and look after the guests in an exclusive setting.

Therefore, they are planning an afternoon tea event where visitors can choose from champagne or high-quality tea, six salty and three sweet snacks, scones and jams.

Hosting an afternoon tea is a birthright of many and a right of passage for others. Learning how to master it like a true English royal takes practice.

Sommelier

The students complete the wine sommelier course "WeSet 2" in the Major "Culinary Arts" and receive the diploma after graduation.

Ever wondered what a sommelier is exactly? Find out here.

Barista

In Dallmayr's Barista course, students immerse themselves in the world of coffee. After graduating, they know the secrets of a good espresso and juggle with milk cans.

Students will get to know the origins and history of coffee, find out which grinding degree is suitable for each case and how the coffee grinder should be adjusted.

Discover what is a barista? And what does the future hold for this career?

Bartender

From NitroBoy, students learn how to make colorful molecular drinks and ice cream using liquid nitrogen and dry ice.

Discover what is a bartender? Understand the basics of bartending and decide if this is a good career path for you.

Gault Millau Garden Party

At the Gault Millau Garden Party in the Grand Resort Bad Ragaz, Switzerland's best top chefs demonstrate their skills.

In 2018, 16 chefs took part representing a total of 261 GaultMillau points.

At this exclusive event, the students provide the service and learn up close how the best top chefs in Switzerland celebrate their craft.

Discover what the event looks like

United Against Waste

The students are sensitized to the topic of food waste. In a workshop, food waste projects are initiated and processes for the reduction of waste and food waste are optimised.

Discover what United Against Waste stand for.

Organic Producers

At Plantahof, a regional organic producer and agricultural school, students are trained in organic quality, regionality and seasonality.

Discover our Culinary Arts workshop: The origin of our products

Natural Cuisine

Workshop on nutrition and sustainability with Rebecca Clopath. The natural chef will show students how to prepare highly sophisticated dishes with local and fresh products such as flowers and barks found in forests and meadows. The aim is to bring an ecosystem or closed cycle to the plate.

Discover the video of the Natural Cuisine Workshop

Enjoying Edible Insects

The students get to know edible insects with all sensory organs. At a workshop with Essento, students learn everything they need to know about edible insects from the long tradition of diversity and other aspects such as health, taste and sustainability. They will also learn about the many ways insects can be prepared.

Discover the video of the workshop

Holistic Nutrition: Body, Mind and Soul

The hotel "Bainesser" in Tschlin focuses on holistic well-being. Monks teach the guests Tai-Chi, Shaolin Kung-Fu and Qi Gong. On an excursion the students learn everything about the harmony of body, mind and soul.

The Influence of Raw Food on Health

At a workshop with Julia's Loft Kitchen, the students learn what positive influence raw food can have on their health. By heating the food to a maximum temperature of 42°C, all important enzymes, vitamins and unsaturated fatty acids are retained. The body is gently detoxified, but the pleasure should not be neglected.

The Concept Week

The concept week takes place int he fourth semester. During the concept week, students put their theoretical knowledge into practice as group work. The aim is to create a catering concept and then implement it effectively.

Each student takes on a task in the group, such as Food and Beverage, Finance, Marketing or Organization. The students are evaluated for their work and receive a budget for its implementation. They must present the concept to the Head of Studies and have it approved.

Discover our latest student project: The Jarvas pop-up Restaurant. Students were asked to draw up a gastronomy concept and then implement it effectively.

Sushi and Poke

This workshop will teach the basics of sushi and poke preparation as well as the latest food trends.

The students learn everything worth knowing about the ingredients and the preparation of these Japanese specialities.

What's behind the poke bowl trend? Diners across the globe are hungry for poke bowls, a Hawaiian raw seafood staple. Here's what you need to know about the casual, healthy, and fresh poke trend.

Genussmarkt

In Fürstenau, the "Fall in Love" Genussmarkt by top chef Andreas Caminada takes place every September.

Producers from all over Graubünden present their products at more than 30 stands around Schloss Schauenstein while various star chefs offer excerpts from their culinary skills.

SSTH helps organize the event with its students and impresses guests with its own pop-up restaurant.

Rhythm and Food

The "Rhythm & Food" festival at EHL Passugg offers students a platform to turn their ideas and the latest trends into a live event: Learning by Doing!

In the spirit of real edutainment, gourmets and foodies can enjoy culinary diversity in a unique atmosphere. 

Discover the event

The "Elysium" - A Multisensory Experience

In the digital restaurant "Elysium" students learn to construct emotions. An art form is used for this, which stages exclusive gourmet cuisine with the latest digital achievements to create a unique journey of experience that appeals to the guest in all his senses. The students stage the service, act as actors in the multisensory restaurant and cook for the occasions.

How to deliver an emotional experience in a restaurant? In the digital restaurant "Elysium" students learn to construct emotions.

"The Flying Cow"

On behalf of hotelleriesuisse, the project "The Flying Cow" was implemented together with the students. A chorical dinner show with theatre, music and culinary elements.

Chorical Dinner Show: How to transform an abstract idea to experiencable Affective Hospitality?